Side Dishes
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
Monday, November 21, 2005
Look forward to leftovers
Thanksgiving wouldn’t be the same without a refrigerator overflowing with leftovers. Think of all that ready-to-use turkey as the reward for all the hard work on Thanksgiving. But some creativity is needed to keep everyone from tiring of turkey. By adding a little variety, even the pickiest family members can forget they’re eating leftovers.
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Turkey and Egg Salad
3 cups chopped cooked turkey meat
3 hard-cooked eggs
1 8-ounce jar sweet pickles, drained and chopped
1 8-ounce jar mustard-mayonnaise blend, such as Dijonaisse
6 tablespoons mayonnaise
Peel and chop eggs. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. Makes 4 to 6 servings.
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Turkey Delight
2 cups cooked, chopped turkey meat
1/2 6-ounce package dry bread stuffing mix
6 potatoes, cooked and mashed
1 cup turkey gravy
Preheat oven to 350 degrees; lightly grease a 2-quart baking dish. Prepare stuffing according to package directions. Place the stuffing in prepared baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned. Makes 4 to 6 servings.
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Easy Turkey Curry
1-1/2 cups uncooked rice
1/4 cup minced onion
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 4-ounce can mushroom pieces and stems, drained
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
2 cups cooked chopped turkey meat
Cook rice according to package directions. In a medium saucepan over medium heat, melt the butter; sauté the onion until softened, about 3 to 5 minutes. Reduce heat to low; stir in soup, mushrooms and milk. Simmer, stirring constantly, until the mixture is smooth. Add the sour cream, curry powder, and turkey meat. Cover and simmer until heated through, about 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each serving. Makes 4 servings.
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Pantry Pointers
After Thanksgiving dinner, refrigerate leftovers within 2 hours. Leftovers will keep in the refrigerator up to 4 days. Leftover turkey will keep in the freezer up to 4 months.
Use turkey in your favorite recipes calling for cooked chicken. The same is true for the reverse—if there isn’t any Thanksgiving turkey in the refrigerator, substitute cooked chicken for your favorite turkey recipes.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 14, 2005
Spice up Thanksgiving stuffing with sausage
For many people, stuffing is the best part of Thanksgiving dinner. But no one should feel limited to the same recipe year after year, and there’s nothing like the flavor of sausage to shake things up a bit.
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Cornbread and Sausage Stuffing
1 12-ounce package corn bread mix
1 pound sausage
3/4 cup chopped onion
3/4 cup chopped celery
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside. Prepare cornbread according to the box instructions; leave uncovered and allow to cool completely, preferably overnight.
In a large skillet over medium heat, cook sausage until evenly brown. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Remove from heat; allow to cool.
In a large bowl, combine crumbled cornbread, sausage, and onion mixture. Add thyme, sage, garlic powder, and pepper. Mix well. Add broth to stuffing mixture; toss gently until evenly moist. Bake until heated through, about 30 minutes. Makes 24 1/2-cup servings.
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To toast bread cubes, bake at 350 degrees about 10 minutes, stirring twice.
Low-Carb Sausage and Vegetable Stuffing
1 pound sausage
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup chopped onion
1 cup chopped celery
8 cups coarsely shredded cabbage
1-1/2 cups sliced mushrooms
1/2 cup chopped red bell pepper
4 slices whole wheat bread, cut into 1/2-inch cubes and toasted
1/2 cup finely chopped flat leaf parsley
1/2 cup chopped walnuts
1/2 cup water
Preheat oven to 325 degrees. Lightly grease a 13x9-inch baking dish; set aside. In a large skillet over medium heat, cook sausage until evenly brown. Stir in poultry seasoning, salt, and pepper. Remove sausage from pan; set aside. Add onion and celery to pan; cook and stir until soft, about 5 minutes. Stir in cabbage, mushrooms, and red pepper; cover pan and cook 10 minutes more, stirring several times. Remove from heat and stir in reserved sausage, bread cubes, parsley, walnuts, and water until mixed. Bake, uncovered, until heated through, about 45 minutes. Makes 20 1/2-cup servings. Adapted from http://www.butterball.com.
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Pantry Pointers
When cooking stuffing in the turkey, stuff just before putting in the oven and cook until a meat thermometer inserted in the center of the stuffing reaches 165 degrees.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 07, 2005
Potatoes don’t have to be fried to taste good
Not all fries are created equal. Some get their taste from deep frying, which makes them delicious but high in fat. Others get their taste from the oven, where they get crispy without as much fat. To make oven fries that rival the fried version, start with starchy potatoes like russets then cut them into wedges or sticks and don’t crowd them on the baking sheet.
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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.
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Tangy Baked Fries
4 baking potatoes, peeled and cut into 1/4-inch thick fries
3 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons spicy brown mustard
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. In a large bowl, stir together the olive oil, lime juice, garlic, red pepper, cayenne pepper, chili powder, mustard, and pepper. Add the potatoes; stir until evenly coated. Arrange fries in a single layer on a large baking sheet. Bake for 20 minutes. Turn the fries over and bake until crispy and browned, about 10 to 15 additional minutes. Makes 4 servings.
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Oven Roasted Potatoes
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 large baking potatoes, peeled and cubed
Preheat oven to 475 degrees. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, red pepper, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast until tender, about 20 to 30 minutes, turning occasionally. Makes 4 servings.
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Pantry Pointers
When purchasing potatoes, look for ones that are smooth, unblemished, and have relatively few eyes. Potatoes that are wrinkled, sprouting, or have dark spots they are past their prime. Store potatoes in a cool, dark, dry place.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 29, 2005
Bring water chestnuts to your Labor Day celebration
If you are like many Americans, your Labor Day celebration will include good food, maybe even classic side dishes like chips, coleslaw, and baked beans. For something different, consider a recipe containing water chestnuts. This canned fruit of the water plant is common in Asian dishes, but water chestnuts also make a tasty (and crunchy) addition to a variety of side dishes.
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Cauliflower Salad
2 cauliflower, cut into small pieces
2 cans sliced water chestnuts, drained
1-1/2 cups mayonnaise, regular or reduced fat
2 packages ranch dressing mix
2 cups sliced radishes
1 cup chopped onions
1-1/2 cups sour cream
In a large bowl, combine cauliflower, water chestnuts, mayonnaise, dressing mix, radishes, onions, and sour cream. Cover and chill in refrigerator for several hours or overnight. Makes 12 servings.
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If you use fat-free Italian salad dressing in this recipe, each serving will contain only 5 grams of fat.
Crisp Vegetable Mix
1 16-ounce package frozen French-style green beans, thawed
2 15-ounce cans garbanzo beans, rinsed and drained
2 8-ounce cans sliced water chestnuts, drained
1 14-ounce can bean sprouts, drained
1 cup slivered almonds, toasted
1 8-ounce bottle Italian salad dressing, regular or reduced fat
In a bowl, combine green beans, garbanzo beans, water chestnuts, and sprouts; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving. Makes 12 servings.
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Serve this dip with crackers or assorted vegetables such as green peppers, celery, mushrooms, and carrots.
Shrimp and Water Chestnut Dip
1 4-ounce can shrimp, drained and rinsed
1 cup sour cream
1/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Coarsely chop shrimp. In a medium bowl, combine sour cream, mayonnaise, celery, water chestnuts, green onions, soy sauce, ginger, and garlic powder. Refrigerate at least 2 hours before serving. Makes about 2 cups.
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Pantry Pointers
If you are out of the celery you need for a salad recipe, try substituting chopped water chestnuts. The flavor will be milder than celery, but the water chestnuts will provide crunch.
When bringing a cold dish to a picnic or cookout, thoroughly chill the item in the refrigerator. If the food is not cold when you put it in the cooler, the ice or ice packs will have a harder time keeping the food cold.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Side Dishes • (0) Contributions • Permalink
Monday, July 18, 2005
When it comes to garlic, fresh is best
The flavor of garlic may be one of the most imitated, with stores offering choices of garlic powder, granulated garlic, garlic flakes, and more. But as with most ingredients, fresh is best and brings more flavor to a variety of recipes.
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Salsa Picante
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 cup cilantro sprigs
2 garlic cloves, coarsely chopped
1 14.5-ounce canned tomatoes, undrained
1 14.5-ounce can petite diced tomatoes with green chilies, drained
Juice of 1 lime
Place onion, green pepper, cilantro, garlic, and undrained tomatoes in a food processor and process until minced. Combine onion mixture, drained tomatoes and lime juice in a medium bowl; stir until well blended. Makes about 5 cups.
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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 cream or half-and-half
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; beat until smooth. Makes 6 servings.
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Garlic Chicken
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees. In a saucepan over low heat, warm the garlic and olive oil to blend the flavors; set aside. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 to 35 minutes. For best results, check doneness with a meat thermometer. Chicken breasts should register 170 degrees. Makes 4 servings.
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Pantry Pointers
When buying garlic, look for firm cloves with dry skin and no shoots. Store garlic in a cool, dry place. If your garlic has a green or yellow sprout in the middle of it, remove the sprout.
To easily peel garlic, place it on a cutting board and then carefully press down on it with the broad side of a large knife. The skin will split, allowing you to remove it without difficulty.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, March 21, 2005
Serve creamy potatoes at your holiday dinner
Potatoes are a great staple in any home. They are available all year, and they’re inexpensive and versatile. But while baked and mashed potatoes will always have a place at the dinner table, adding a few ingredients to the potatoes for a holiday meal helps elevate the tubers from everyday to great.
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The best potatoes for au gratin dishes are red-skinned, new or white potatoes.
Creamy Au Gratin Potatoes
4 potatoes, sliced into 1/4-inch slices
1 onion, halved and thinly sliced
Salt and pepper to taste
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees. Lightly grease a 1-quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices and then add the remaining potatoes. Season with salt and pepper to taste.
In a medium saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake until browned, about 1 to 1-1/2 hours. Makes 4 servings.
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The best potatoes for mashing are russet or Yukon gold potatoes.
Creamy Mashed Potatoes
2 pounds potatoes, peeled and cubed
1 cup evaporated milk
3 tablespoons butter or margarine
Salt and pepper to taste
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 to 20 minutes; drain. Return potatoes to saucepan; add evaporated milk and butter. Mash until smooth. Season with salt and pepper. Makes 6 servings.
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Pantry Pointers
Although it is tempting to save time by mashing potatoes with a mixer, be careful not to overbeat them. Overbeating can cause the mashed potatoes to be starchy and sticky.
Always store potatoes in a cool, dark place as exposure to light can cause a green skin to develop. If your potatoes have just a small area of green skin, be sure to peel it off because it will taste bitter. And since this green skin can be mildly toxic, discard any potatoes that have a large area covered by green skin.
If you store potatoes in the refrigerator, allow them to come to room temperature for a few hours before using.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 07, 2005
Bring a taste of green to St. Patrick’s Day
When celebrating St. Patrick’s Day, many of us like to add something green to the dinner table. Fortunately, we have many green foods to choose from, such as lime, cabbage and mint. Add some corned beef in between beverages and dessert and you’ll have a festive St. Patrick’s Day meal.
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Green Punch
2 3-ounce packages lime flavored gelatin mix, such as Jell-O
4 cups hot water
1 46-ounce can pineapple juice
2 12-ounce cans frozen orange juice concentrate, thawed
2 cups granulated sugar
4-1/2 cups cold water
1 2-liter bottle ginger ale
In a large saucepan dissolve the gelatin in the hot water. Allow mixture to cool, then pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate, sugar and cold water. Add ginger ale just before serving. Makes 20 servings.
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Colcannon (Mashed Potatoes with Cabbage)
2-1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
Salt and pepper to taste
1/4 cup butter or margarine, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 to 20 minutes. Place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. Sauté the cabbage and onion in the reserved drippings until soft.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions; transfer the mixture to a large serving bowl. Make a well in the center; pour in the melted butter. Serve immediately. Makes 8 servings.
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Mint-Chocolate Pie
1 chocolate-flavored pie shell
1 quart mint chocolate chip ice cream, softened
3/4 cup powdered sugar
1 tablespoon butter or margarine
3 squares semisweet chocolate
1/2 cup evaporated milk
1 sprig fresh mint for garnish, optional
Spread softened ice cream into crust. Freeze 2 hours. In a saucepan, combine sugar, butter, chocolate, and milk. Heat, stirring occasionally until thickened. Let cool. Drizzle over cut servings of pie. Garnish with fresh mint, if desired. Makes 8 servings.
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Pantry Pointers
A corned beef brisket keeps its red color even after it is cooked due to the fact that it has been put through a curing process. Leftover corned beef makes terrific sandwiches after St. Patrick’s Day. Try serving them with melted Swiss cheese and sauerkraut.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Desserts and Treats • Side Dishes • (0) Contributions • Permalink
Monday, November 29, 2004
Buttermilk adds flavor without adding fat
Contrary to popular belief, buttermilk is not high in fat like butter. Buttermilk originally got its name because it was the liquid leftover after butter was churned. Today, most of the buttermilk found in grocery stores is made by adding culture to skim milk and allowing it to ferment. No matter how it is made, it is thicker than regular milk but thinner than cream, and has a variety of uses in cooking and baking.
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This recipe also makes good waffles.
Buttermilk Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon butter or margarine, melted
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together buttermilk, egg and melted butter. Lightly coat a griddle or skillet with oil or nonstick cooking spray; heat over medium-high heat. Pour the wet mixture into the dry mixture and stir until just blended. Pour or spoon batter, 1/2 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble. Makes 4 servings. Per serving: 193 calories, 5 grams fat, 30 grams carbohydrates and 1 gram fiber.
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This coleslaw tastes a lot like KFC coleslaw. To get the full effect, be sure to chop the cabbage into very fine pieces.
Restaurant Coleslaw
8 cups finely chopped cabbage (about 1 head)
1 medium carrot, shredded
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
2 tablespoons white vinegar
2 tablespoons lemon juice
In a large bowl, combine cabbage, carrots and onion. In a small bowl, whisk together sugar, salt, pepper, mayonnaise, buttermilk, milk, vinegar, and lemon juice until smooth. Pour over cabbage mixture; toss until well coated. Cover and refrigerate for at least 2 hours before serving. Makes 10 to 12 servings. Adapted from Top Secret Recipes (http://www.topsecretrecipes.com). Per serving: 111 calories, 8 grams fat, 10 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
To make 1 cup of buttermilk substitute, put 1 tablespoon of lemon juice or vinegar in a measuring cup and add enough milk to make 1 cup.
Store buttermilk in the refrigerator up to two weeks. For drinking, you’ll get the best flavor if you use it within a week. For baking, you can use buttermilk up to the expiration date on the container.
Since buttermilk is low in fat, use it in place of cream and butter in mashed potatoes. You’ll get the taste of butter and cream for fewer calories.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com