Side Dishes
Monday, March 31, 2008
Think spring, think asparagus
With the variety of produce available all year long, seasonal vegetables don’t always cause excitement. But asparagus is starting to show up, and offers the kind of delight that the beginning of spring brings.
- - - - -
Asparagus Tomato Salad
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce, optional
Cook asparagus in a small amount of water until crisp-tender, about 3 to 4 minutes; drain and rinse with cold water. Place in a large bowl; add tomatoes, mushrooms, and green pepper. In a small bowl, combine oil, vinegar, garlic, tarragon, salt, pepper, and hot sauce; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Makes 14 servings.
- - - - -
Saucy Baked Asparagus
1 bunch fresh asparagus, trimmed
Salt and pepper to taste
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400 degrees. Arrange the asparagus on a baking sheet. Coat with nonstick cooking spray; season with salt and pepper. Bake asparagus until tender, about 12 minutes.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Makes 4 servings.
- - - - -
Pasta with Asparagus
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper, optional
Cook pasta according to package instructions. Heat olive oil in a nonstick skillet. Sauté asparagus in the pan over medium heat until crisp-tender, about 3 minutes. Add chicken broth and sliced mushroom; cook 3 additional minutes. Drain pasta; transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper. Makes 4 servings.
- - - - -
Pantry Pointers
The ends of asparagus should be removed before cooking. One method to do this is to bend a stalk until it snaps. The end part that breaks off will be the tough part you don’t want to cook. Use this as a guide for cutting the rest.
To check asparagus for doneness, carefully poke a stalk with a knife. Done asparagus will offer a little resistance.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Main Dishes • Side Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, December 10, 2007
Say cheese at the holidays
With the holiday season underway, it’s a good time to indulge in some favorite foods. Cheese often tops the list of delectable treats when served at a party, a dinner with friends, or a breakfast with family. Just remember that while indulging can be fun, overindulging often isn’t a good idea.
- - - - -
Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
2-1/2 shredded cheese such as mozzarella or provolone
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Carefully pour into prepared pie pan. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
- - - - -
Orzo with Parmesan and Basil
2 tablespoons butter or margarine
1 cup uncooked orzo pasta
1 14.5-ounce can chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
Salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with additional basil if desired. Makes 4 servings.
- - - - -
Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Makes 32 servings.
- - - - -
Pantry Pointers
When serving cheese alone or with crackers, allow the cheese to come to room temperature for about 30 minutes. Always rewrap leftover cheese before storing, preferably in plastic wrap.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Breakfast • Side Dishes • (0) Contributions • Permalink
Monday, October 01, 2007
Celebrate Oktoberfest with food
When Oktoberfest rolls around, most people think of the specialty beers that appear in stores—darker and stronger and perfect for cooler fall weather. But Oktoberfest is about more than just beverages. Celebrators often enjoy large quantities of food, from sausage and sauerkraut to more traditional German fare.
- - - - -
German Leek and Potato Soup
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/8 teaspoon dried thyme
1 ham bone
1 cup heavy cream
Salt and pepper to taste
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme, and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, about 20 to 30 minutes.
Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt, and pepper, heat through and serve. Makes 8 servings.
- - - - -
German Potato Salad
3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
1/2 cup mayonnaise, regular or reduced fat
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons granulated sugar
2 tablespoons dried parsley
Salt and ground black pepper to taste
Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain; transfer to a large bowl. Add onions.
In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt, and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors. Makes 6 to 8 servings.
- - - - -
Red Cabbage
3/4 cup water
1 small head red cabbage, finely shredded
3 apples, peeled, cored, and chopped
1/4 cup packed brown sugar
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons butter or margarine, divided
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving. Makes 6 servings.
- - - - -
Pantry Pointers
When it’s too cold to cook bratwurst on an outdoor grill, just move the cooking inside. For skillet cooking, add 1/2 cup water to a pan and place over medium heat. Add links; cover and heat for 10 minutes, turning once. Remove cover; cook an additional 10 minutes.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 06, 2007
Bite into fresh sugar snap peas
Sugar snap peas are a versatile vegetable because they are good raw, stir-fried, steamed, or roasted. Since the pods are edible, they don’t require a lot of preparation. Just remember that some mature pods may need to be “stringed,” which means removing the membranous string that runs along the top of the pod.
- - - - -
Flavorful Sugar Snap Peas
1 pound fresh sugar snap peas
1 tablespoon vegetable oil
1/2 cup finely chopped fully cooked ham
1 garlic clove, minced
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, bring 1 inch of water and peas to a boil. Reduce heat; cover and simmer until crisp-tender, about 3 to 4 minutes.
Meanwhile, heat oil in a large skillet; add the ham, garlic and thyme. Cook and stir for 2 minutes. Drain peas; add to skillet and sauté for 2 minutes. Season with salt and pepper. Makes 8 servings.
- - - - -
Roasted Sugar Snap Peas
1/2 pound fresh sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
Salt to taste
Preheat oven to 450 degrees. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and salt. Bake until tender but firm, about 6 to 8 minutes. Makes 4 servings.
- - - - -
Shrimp and Sugar Snap Peas
1 16-ounce package uncooked linguini pasta
2 tablespoons olive oil
1/4 teaspoon dried chili flakes, or to taste
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh sugar snap pea pods
2 large cloves garlic, minced
1-1/2 cups dry white wine
1 tablespoon butter or margarine
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Cook pasta according to package directions. Drain, reserving 1/4 cup liquid.
In a skillet, heat the olive oil and chili flakes over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Pour the wine into the skillet; bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the skillet; stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve. Makes 6 servings.
- - - - -
Pantry Pointers
When buying snap peas, choose bright green, flat, tender pods. Store in the crisper drawer of your refrigerator for up to three days.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 28, 2007
Get out the grill
As the weather gets warmer, our thoughts turn to cooking outside. Just the thought of grilling an evening meal often conjures up images of chicken, steaks, and more. By adding some flavor before grilling, these usual meats can go from ordinary to outstanding. And by cooking a side dish on the grill as well, your kitchen can stay cool and clean.
- - - - -
Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat, turning occasionally, until juices run clear, about 18 to 20 minutes. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Makes 6 servings.
- - - - -
London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper, and oregano. Score both sides of the meat, diamond cut, with cuts about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, place in a plate or zipper-top plastic bag, and refrigerate for 6 hours or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 5 to 7 minutes per side, or to desired doneness. Makes 8 servings.
- - - - -
Rice on the Grill
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, green pepper, onion, broth, and water. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill until liquid is absorbed, about 14 to 15 minutes. Fluff with a fork and serve immediately. Makes 6 servings.
- - - - -
Pantry Pointers
For easy turning and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
When grilling, keep a spray bottle filled with water handy for suppressing the occasional flare-up of flames.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 30, 2007
Celebrate Cinco de Mayo with salsa
Cinco de Mayo commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. While the holiday provides an incentive to have an elaborate Mexican meal, you can enjoy the flavors of the country in simpler ways. Try using a little salsa in your cooking on the fifth of May.
- - - - -
Salsa Strips
1 8-ounce tube refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded mozzarella cheese
Minced fresh cilantro, optional
Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Bake for 10 minutes. Sprinkle with cheese; bake until golden brown, about 8 to 10 additional minutes. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro if desired. Makes 16 appetizers.
- - - - -
Spinach Surprise
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 to 1 cup milk
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup salsa
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside. In a saucepan, sauté onion in butter until tender, about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Stir in spinach and salsa. Stir in 3/4 cup cheese. Transfer to prepared dish; sprinkle with remaining cheese. Bake, uncovered, until heated through, about 20 to 25 minutes. Makes 4 to 6 servings.
- - - - -
Salsa Chili
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar salsa
1 15-ounce can pinto beans, rinsed and drained
1 5.5-ounce can tomato juice
Shredded cheddar cheese, diced peppers, sour cream, and sliced green onions, optional
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 4 to 6 servings.
- - - - -
Pantry Pointers
If you are trying to diet or eat a little healthier, remember that salsa usually is low in calories. And the spices can help take the edge off almost any appetite.
For a quick chip dip, mix 1-1/2 cups salsa with 1 8-ounce package of softened sour cream. For a quick vegetable dip, mix 1-1/2 cups salsa with 2 cups of sour cream.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Sunday, February 25, 2007
Cook up some green beans
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen vegetables like green beans don’t need to be washed or cut, which reduces preparation at mealtime.
- - - - -
Seasoned Beans and Tomatoes
1 medium onion, diced
2 tablespoons vegetable oil
2 cups frozen green beans, thawed
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon pepper
In a skillet over medium heat, sauté onion in oil until tender. Stir in green beans, tomatoes, sugar, salt, cloves, and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat until beans are tender. Serve with a slotted spoon. Makes 4 servings.
- - - - -
Spicy Green Beans
2 teaspoons olive oil
1/2 onion, finely chopped
3 cloves garlic, finely chopped
3 links spicy pork sausage, sliced
1/2 cup water
1 16-ounce package frozen green beans
Seasoning salt to taste
Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in sausage and cook until evenly brown. Pour in water and bring to a boil. Stir in green beans; reduce heat to medium-low, cover and simmer until tender, about 30 minutes. Check water level often and add more as needed to prevent scorching. Season with salt to taste. Makes 4 servings.
- - - - -
Green Bean and Pea Salad
3 cups frozen French-style green beans, thawed
1 16-ounce package frozen peas, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup granulated sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water, and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3 to 4 hours. Serve with a slotted spoon. Makes 8 servings.
- - - - -
Pantry Pointers
A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 13, 2006
Mash your Thanksgiving sides
We all have our favorite dishes for the holidays, and you might already have some for popular root vegetables. But these vegetables don’t have to be boring. If you’re feeling a little adventurous, try adding a few ingredients to those old favorites. With a few simple additions, these vegetables can go from being Thanksgiving extras to starring roles.
- - - - -
Mashed Carrots and Turnips
2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter or margarine, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Place carrots and turnips in a large saucepan and cover with water. Cover and bring to a boil; cook until tender, about 20 minutes. Drain and mash. Mix in butter, salt and pepper. Makes 8 servings.
- - - - -
Mashed Sweet Potatoes and Apples
2 large sweet potatoes, peeled and diced
2 tablespoons butter or margarine
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 Granny Smith apple, peeled, cored and sliced
1/8 cup milk
Place the sweet potatoes in a medium saucepan and fill with enough water to cover the potatoes. Bring to a boil, reduce heat to medium, and until tender, about 20 minutes. Remove from heat, drain and set aside.
In a small saucepan over low heat, melt butter. Mix in the sugar, cinnamon, and allspice. Add the apple slices, cover, and let simmer until the apples are tender, about 5 minutes. Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed. Makes 6 servings.
- - - - -
When making this recipe, be sure the garlic gets mashed well along with the potatoes.
Garlic Mashed Potatoes
5 large potatoes, peeled and cut into 1/2-inch cubes
15 garlic cloves, peeled and halved
1-1/2 teaspoons salt, divided
1/2 cup butter or margarine, softened
1/2 cup whipping cream
Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 10 minutes; drain. Transfer potatoes and garlic to a mixing bowl; mash. Add butter, cream and remaining salt; mix until smooth. Makes 6 servings.
- - - - -
Pantry Pointers
Warming liquid ingredients such as milk or cream before adding to root vegetables helps reduce lumps. This also keeps the vegetables from cooling down before serving them.
Cook vegetables only until they are fork-tender. Overcooked vegetables get soggy when mashed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 06, 2006
For more flavor, wedge your potatoes
When it comes to potatoes, there are more choices than baked, mashed, or fried. For something different, try baking potato wedges. The seasonings cling to every bite of potato, making them a flavorful side dish that complements almost any meal.
- - - - -
Garlic Potato Wedges
4 pounds small red potatoes, cut into wedges
5 tablespoons olive oil, divided
16 unpeeled garlic cloves
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/3 cup white vinegar
4 teaspoons Dijon mustard
3 teaspoons granulated sugar
1/4 teaspoon black pepper
1/3 cup chopped green onions
Preheat oven to 450 degrees. In a large bowl, combine the potatoes, 1 tablespoon of oil, unpeeled garlic, rosemary, and salt. Pour into two 15x10-inch baking pans coated with nonstick cooking spray. Bake, uncovered, until potatoes are tender, about 25 to 30 minutes, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper, and remaining oil until smooth. Carefully squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions. Makes 8 servings.
- - - - -
Potato Wedges with Dip
2 large baking potatoes
Olive oil-flavored nonstick cooking spray
1/8 teaspoon garlic salt
Dash cayenne pepper
Bacon Horseradish Dip:
2/3 cup sour cream
1 teaspoon prepared horseradish
2 bacon strips, cooked and crumbled
Preheat oven to 425 degrees. Pierce potatoes and place on a microwave-safe plate. Microwave on high for 6 minutes or until still firm but almost tender. Carefully cut each potato into eight wedges; place on a baking sheet coated with nonstick cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with garlic salt and cayenne. Bake until golden brown, about 20 to 25 minutes.
In a small bowl, combine the dip ingredients. Serve with potato wedges. Makes 2 servings.
- - - - -
Crispy Potato Wedges
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
4 large baking potatoes
Preheat oven to 400 degrees. In a bowl, combine cheese, salt, garlic powder, oregano and paprika. Line a baking sheet with aluminum foil. Cut each potato into eight wedges; place on foil. Coat wedges with nonstick cooking spray. Sprinkle with cheese mixture. Bake until tender, about 30 minutes, turning occasionally. Makes 8 servings.
- - - - -
Pantry Pointers
To make oven fries or potato wedges that rival fried potatoes, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 21, 2006
The many uses for chives
Chives bring flavor to a variety of dishes, probably because they are members of the tasty onion family. While their insect-repelling properties make them a popular choice in many herb gardens, chives also are available all year long in grocery stores.
- - - - -
Chicken with Chives
2 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
4 skinless, boneless chicken breast halves
2 medium green bell peppers, chopped
2 large tomatoes, chopped
1 red onion, chopped
Preheat oven to 350 degrees. In a medium bowl, combine olive oil, garlic salt, parsley, chives, pepper, seafood seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken. Bake, stirring the vegetables once, until the vegetables are tender and the juices of the chicken run clear, about 1 hour. Makes 4 servings.
- - - - -
For best results, use real butter and not margarine.
Grilled Corn with Chive Butter
6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons snipped chives
1 tablespoon granulated sugar
1-1/2 teaspoons lemon juice
Salt and pepper to taste
Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 inch of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, uncovered, over medium heat for 25 to 30 minutes, turning occasionally. Makes 6 servings.
- - - - -
Sour Cream and Chive Mashed Potatoes
1 pound mashing potatoes, such as Yukon Gold, peeled and quartered
1/4 cup milk
1/4 cup sour cream
2 tablespoons chopped fresh chives
Salt and pepper to taste
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher until fluffy. Stir in the sour cream and chives; season with salt and pepper. Makes 4 servings.
- - - - -
Pantry Pointers
When choosing chives, look for uniform color without signs of wilting. Store chives in a plastic bag in the refrigerator.
In a pinch, chopped green onion tops can be substituted for chives.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 14, 2006
Relish those summer vegetables
Home canning is a nice way to preserve the flavors of summer without filling up the freezer. High-acid foods like relishes are easy to preserve, and perfect for even the beginning canner.
- - - - -
Tomato Relish
3 cups prepared tomatoes (about 2-1/4 pounds)
1-1/2 teaspoons grated lemon peel
1/4 cup fresh lemon juice
6-1/2 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches CERTO Fruit Pectin
Scald, peel, and chop tomatoes. Place in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes. Measure 3 cups prepared tomatoes into saucepot. Add lemon peel and juice; mix well. Stir sugar into tomato mixture. Add butter to reduce foaming. Bring mixture to full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Pack into hot, sterilized canning jars, leaving 1/4” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
- - - - -
Cucumber Relish
4 cups ground cucumbers, unpeeled
1 cup ground green pepper
1/2 cup ground sweet red pepper
3 cups ground onion
3 cups finely diced celery
1/4 cup salt
3-1/2 cups sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Grind all vegetables with a coarse blade or food processor. Combine all vegetables in a large bowl, sprinkle with salt, cover with cold water, and let stand for 4 hours.
Drain thoroughly in a colander, pressing out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables and simmer for 10 minutes. Pack into hot, sterilized canning jars, leaving 1/2” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
- - - - -
Pantry Pointers
After jars are cool, check seals by pressing the middle of the lids with your finger. If the lid springs back, the jar did not seal properly and it must be stored in the refrigerator.
For more information on canning, visit http://www.homecanning.com.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 03, 2006
Season some fresh green beans
While green beans may have a ways to go in the home garden, they are making a welcome appearance in many produce departments and farmers’ markets. These versatile beans are good when boiled, steamed, stir-fried or sautéed, and shine in everything from soup to salad. But fresh green beans often are best when seasoned with flavors that enhance their taste and texture without hiding it.
- - - - -
Lemon Pepper Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine
1/4 cup sliced almonds
2 teaspoons lemon pepper
Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Add almonds and sauté until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat. Makes 6 servings.
- - - - -
Seasoned Green Beans
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
2 tablespoons butter or margarine, melted
1/4 teaspoon seasoned salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Place beans in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam until crisp-tender, about 7 to 8 minutes. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat. Makes 4 servings.
- - - - -
Japanese-Style Sesame Green Beans
1 tablespoon canola oil
1-1/2 teaspoons sesame oil
1 pound fresh green beans (about 3-1/2 cups), rinsed and trimmed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Makes 4 servings.
- - - - -
Pantry Pointers
When buying green beans, look for ones that are smooth, firm, and brightly colored. Avoid beans that feel rubbery or limp. Store them unwashed in a plastic bag in the refrigerator and use within four days after purchase.
Green beans are low in calories and high in fiber. They also contain antioxidants and are a good source of potassium.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 26, 2006
Bring red, white, and blue to Independence Day
When the Fourth of July rolls around each year, Americans often plan a day full of summer activities and great food. It’s a great time to appreciate our families and friends, and share a meal with them. With the fresh fruits and vegetables available this time of year, even the food can be patriotic. These recipes don’t require much work, but the results add sparkle to the festivities.
- - - - -
Red, White, and Blue Coleslaw
12 slices bacon
6 cups shredded cabbage
1 cup coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Place bacon in a large, deep skillet over medium high heat; cook until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cabbage and dressing; mix well. Sprinkle with cherry tomatoes and blue cheese. Refrigerate and serve chilled. Makes 6 to 8 servings.
- - - - -
Red, White, and Blue Potato Salad
1 pound small white potatoes (such as Creamer Fingerling or Yukon Gold)
1 pound small red potatoes
12 ounces Purple Peruvian potatoes
3 tablespoons olive oil
2 ounces chopped ham
1/3 cup chopped walnuts
8 garlic cloves, finely chopped
3 tablespoons sherry or white wine vinegar
1 cup finely chopped red bell pepper
4 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut the potatoes into 1-1/2-inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon olive oil in a medium skillet. Add ham, walnuts and garlic; sauté 10 minutes. Add vinegar; stir well.
In a large bowl, toss ham mixture with potatoes, 2 additional tablespoons olive oil, red pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings.
- - - - -
Red, White, and Blue Trifle
2 12-ounce containers whipped topping, thawed
1 5.9-ounce package vanilla instant pudding
1 whole angel food cake, cut into 1 inch cubes
Sliced fresh strawberries and blueberries
Slivered almonds, optional
Prepare instant pudding according to package directions. Layer ingredients as follows from bottom of trifle bowl to top: 1/3 whipped topping, 1/2 of cake cubes, 1/2 of pudding, strawberries, 1/3 whipped topping, remaining cake cubes, remaining pudding, blueberries, and remaining whipped topping. Top with slivered almonds if desired. Makes 16 servings.
- - - - -
Pantry Pointers
For a simple red, white, and blue dessert, thread strawberries, blueberries, and apples or bananas onto a skewer. Serve with fruit dip.
Keep all perishable items in a cooler with plenty of ice and keep coolers in the shade whenever possible.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Side Dishes • (0) Contributions • Permalink
Monday, January 02, 2006
Some resolutions may require more fruits and vegetables
The new year always brings with it a sense of renewal, making many of us look back at our bad habits and make an honest effort to change them. One resolution that often gets made is to eat more fruits and vegetables, especially since we all know that eating a minimum of five servings a day can help reduce the risk of cancer, heart disease, stroke, diabetes, and other diseases. One piece of fruit, 3/4 cup (6 ounces) 100% fruit juice, 1/2 cup chopped vegetables, one cup leafy vegetables, 1/2 cup peas or beans, and 1/4 cup dried fruit each count as a serving.
- - - - -
Black Bean Vegetable Soup
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 15-ounce cans black beans, rinsed and drained
1 8.75-ounce can whole kernel corn
1/4 teaspoon ground black pepper
1 14.5-ounce can stewed tomatoes
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Makes 8 servings.
- - - - -
Pasta and Walnut Fruit Salad
8 ounces uncooked shells or rotini pasta
1 cup nonfat plain yogurt
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 apple, chopped
1/2 cup sliced celery
1/2 cup chopped walnuts
Prepare pasta according to package directions; drain. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 servings.
- - - - -
Pantry Pointers
For flavor and nutrition, add fruit to pancakes and cereal and vegetables to pizza and sandwiches. Add apples, raisins, or pineapple chunks to salads.
Drink your fruit by combining fresh or frozen berries with ice and yogurt in a blender to create a quick smoothie.
Keep low-fat dips and clean, cut-up vegetables in the refrigerator and a bowl of fruit on the counter for easy, healthy snacks.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 28, 2005
Thaw something green and good
Fresh spinach is delicious, but this time of year fresh isn’t always best. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. Since frozen spinach is picked and processed at the height of freshness, it often contains more color, flavor and nutrients than fresh. As an added bonus, frozen vegetables like spinach don’t need to be washed or cut, which reduces preparation at mealtime.
- - - - -
For a low-fat version of this dip, use reduced-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; squeeze dry and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups.
- - - - -
Creamed Spinach
1 10-ounce can condensed cream of celery soup, undiluted
1 tablespoon all-purpose flour
4 tablespoons butter or margarine
1 clove garlic, minced
Dash nutmeg
Salt and pepper to taste
2 10-ounce packages frozen spinach, thawed, drained and chopped
1 small onion, chopped
Heat soup in a saucepan over medium heat. Stir in flour, butter, garlic, nutmeg, salt and pepper. Stir in spinach and onion; cook until onion softens, about 5 to 10 minutes. Serve warm. Makes 4 servings.
- - - - -
Spinach and Sausage Soup
1-1/2 pounds sweet Italian sausage links
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes with liquid, undrained and coarsely chopped
2 teaspoons dried basil
8 cups chicken broth
1/2 pound dried orzo pasta
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
Freshly grated Parmesan cheese, optional
In a large skillet over medium heat, cook sausage until evenly brown. Remove from skillet; chop and place in a large pot. Add bell pepper, onion, garlic, and tomatoes. Stir in basil and chicken broth. Cover; place over medium heat and bring to a boil. Reduce heat to low; cook for 30 minutes. Stir orzo pasta and spinach into the pot. Continue cooking soup until pasta is al dente, about 10 minutes. Serve topped with Parmesan cheese if desired. Makes 8 servings.
- - - - -
Pantry Pointers
An easy way to thoroughly dry thawed or cooked spinach is to use a potato ricer. Paper towels or cheesecloth also work well.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com