Soups and Salads
Monday, April 28, 2008
Add a punch with red wine vinegar
Vinegar made from red wine has a strong, robust flavor that’s perfect for marinades as well as dressings for many kinds of salads.
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This marinade works well for beef, chicken, pork, or shrimp.
All-Purpose Marinade
3/4 cup reduced-sodium soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1-1/2 teaspoons pepper
2 garlic cloves, minced
In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until ready to use. Makes 4 servings.
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Colorful Salad
1 large head romaine lettuce, torn into bite sized pieces
1 large head iceberg, torn into bite sized pieces
1 14-ounce can artichoke hearts, drained and quartered
1 cup sliced red onion
1 4-ounce jar diced pimento peppers, drained
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions, and pimentos. Toss together. Prepare the dressing by whisking together olive oil, red wine vinegar, salt, pepper, and cheese. Refrigerate until chilled. Pour over salad to coat; toss and serve. Makes 6 servings.
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Red and Sweet Potato Salad
2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley or 2 teaspoons dried parsley
Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook until potatoes are fork-tender, about 8 to 10 minutes.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Makes 12 servings.
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Pantry Pointers
If you don’t have red wine vinegar, you can try substituting balsamic or white wine vinegar. However, a different vinegar can alter the taste of the dish.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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.
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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.
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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.
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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.
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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, March 10, 2008
Stew up St. Patrick's Day
Because stew is filling, it was the perfect peasant food in historic Ireland. Fortunately, Irish people brought their traditional stew recipes with them to the United States. Over the decades these recipes have evolved and now include ingredients readily available in our local stores.
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Beef and Irish Stout Stew
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
Ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1-1/2 cups Irish stout beer, such as Guinness
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish, optional
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, pepper, and cayenne pepper. Dredge the beef in this to coat. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef; brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium; cover and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan. As it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer; add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with chopped parsley if desired. Makes 6 servings.
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Irish-Style Lamb Stew
1 pound cubed lamb meat
1 large onion, halved and sliced
1 pound baking potatoes, peeled and sliced
1 carrot, peeled and sliced
1 large stalk celery, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Ground black pepper to taste
2 cups beef stock
1 tablespoon chopped fresh parsley for garnish, optional
Preheat the oven to 325 degrees. Layer the lamb meat, onion, potatoes, carrot, and celery in an ovenproof pot or casserole dish; season each layer with parsley and pepper. Pour in the beef stock and cover tightly. Bake until vegetables and meat are very tender, about 1-1/2 to 2 hours. Divide into bowls and garnish with additional parsley if desired. Makes 4 servings.
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Pantry Pointers
When making stews, don’t overcook the vegetables. Stews taste better if the potatoes and carrots aren’t mushy.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 03, 2008
Add fiber with kidney beans
Kidney beans blend well with a variety of flavors, making them a good choice for salads, flavorful dishes, and stews. In addition to taste and texture, kidney beans bring soluble fiber and protein to the table.
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Kidney Bean Salad
1 16-ounce can dark red kidney beans, drained and rinsed
2 celery ribs, sliced
2 hard cooked eggs, chopped
2 dill pickles, diced
1/4 cup chopped red onion
1/8 teaspoon pepper
1/4 teaspoon salt
Mayonnaise or Italian dressing
Combine beans with celery, egg, pickle, onion and seasonings. Add mayonnaise or Italian dressing to taste. Makes 6 servings.
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Three-Bean Salad
1 16-ounce can green beans, drained
1 16-ounce can wax beans, drained
1 15-ounce can kidney beans, drained
4 scallions, chipped
1 cup Italian dressing, regular or reduced fat
1 tablespoon granulated sugar
2 cloves garlic, minced
In a large bowl, combine beans. In a small bowl, whisk together Italian dressing, sugar, and garlic. Toss beans with dressing mixture; stir in scallions. Allow to chill in refrigerator at least 1 hour to allow flavors to blend. Makes 4 to 6 servings.
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Easy Red Beans and Rice
1 cup uncooked long-grain white rice
2 cups water
2 tablespoons butter or margarine
1 onion, chopped
1/2 green bell pepper, chopped
16 ounces smoked sausage, thinly sliced
1 15-ounce can kidney beans, drained
1 14.5-ounce can diced tomatoes, undrained
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Melt butter in a skillet over medium heat. Stir in onion and green pepper; cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice. Makes 6 servings.
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Taco Salad
1 pound lean ground beef
1 1-ounce package taco seasoning mix
1/2 14.5-ounce package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
1/2 15-ounce can kidney beans, drained
1/2 cup ranch-style salad dressing
Chopped tomato, lettuce, and green onion
Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat. Makes 6 servings.
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Pantry Pointers
One cup of dried beans will yield approximately 3 cups of cooked beans.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 21, 2008
Cozy up to soup
Winter weather may be uncomfortable at times, but nothing brings comfort to cold and dark days like a steaming bowl of homemade soup. Soup warms you from the inside out, and when paired with bread or salad, can satisfy even the biggest of appetites. Whether you make them from scratch, from leftovers, or from handy convenience ingredients, soup can delight everyone at the dinner table.
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Chicken Wild Rice Soup
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup white wine or additional broth
3 cups cooked wild rice
2 cups cubed, cooked chicken
In a large saucepan, combine broth, mushrooms, celery, carrots, onion, parsley, garlic powder, and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through. Makes 14 servings.
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Tortellini Minestrone
1/2 pound sweet Italian sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6 cups beef or vegetable broth
1 14.5-ounce can diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 teaspoon Italian seasoning
1/2 10-ounce package frozen spinach
1 package frozen cheese tortellini
2 tablespoons grated Parmesan cheese
In a Dutch oven or large saucepan, cook the sausage, onion, and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 20 to 25 minutes.
Stir in spinach and tortellini; bring to a boil. Reduce heat to medium; cook, uncovered, until tortellini is tender, about 5 minutes. Sprinkle with Parmesan cheese just before serving. Makes 8 servings.
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Pantry Pointers
Soup is a great meal when you’re watching calories because the liquids help fill you up. If the soup also contains bulky ingredients like beans, vegetables, and whole grains, it will help you feel full longer.
A low-fat way to thicken soup is to add instant mashed potatoes to the soup.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 29, 2007
Warm up with stew
Few things warm up a cool night like a hot bowl of soup or stew. What makes one different from the other is up for debate, but generally stew ingredients are cut into larger chunks and its liquid is thicker.
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Potato Chicken Stew
1 tablespoon butter or margarine
1 cup chopped onions
4 cups cooked, cubed chicken
2/3 cup sliced fresh mushrooms
1-1/2 cups chopped carrots
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 teaspoon dried basil leaves
1 10-ounce package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
1/2 cup chopped celery
1/8 cup all-purpose flour
In a large stockpot over medium heat, sauté onions in butter. Add chicken, mushrooms, carrots, and broth; simmer until carrots are tender, about 10 minutes.
Stir in garlic powder, sage, basil, mixed vegetables, potatoes, and celery and cook until heated through. Stir in flour to thicken sauce. Makes 6 servings.
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Kielbasa Stew
1 pound kielbasa sausage, cut into 1-inch pieces
1 tablespoon butter or margarine
1 14-ounce can beef broth
1 10.75-ounce can tomato soup
1-1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green pepper
1/2 teaspoon ground black pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup, and water into pan with sausage. Stir in cabbage, onion, and green pepper; season with black pepper. Bring to a boil; reduce heat and simmer until flavors are well blended, about 45 minutes. Stir in sour cream; heat through before serving. Makes 6 servings.
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Beef Stew
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Add bouillon and water; stir in rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover, and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 additional hour. Makes 10 servings.
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Pantry Pointers
Heavy pots work best for the long simmering times required of stews.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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.
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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.
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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.
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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.
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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, July 16, 2007
Do more with grapes
Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.
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Chicken Veronique
12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved
Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.
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Pasta and Walnut Fruit Salad
8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
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, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves
Prepare pasta according to package directions; drain and cool. 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 to 8 servings.
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Cream-Topped Grapes
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes
In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.
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Pantry Pointers
When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, July 09, 2007
Make your salad a Cobb
There are many legends surrounding how the Cobb salad was invented, but one thing is certain—it was created at the Brown Derby restaurant in California. What began on their menu in the 1930s has come to be a familiar item on menus around the world.
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Cobb Salad
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado, peeled, pitted and diced
3 green onions, chopped
1 8-ounce bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with Ranch-style dressing and enjoy. Makes 6 servings.
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Authentic Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2-1/2 cups
1/2 head romaine, about 2-1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup Cobb salad dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. Makes 6 servings.
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Homemade Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon granulated sugar
1 teaspoon freshly squeezed lemon juice
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 small clove garlic, finely minced
1/4 cup olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad. Makes 1-1/2 cups.
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Pantry Pointers
Never squeeze lettuce. Allow to drain in a colander or use a salad spinner.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 21, 2007
A salad for every celebration
After a long winter, Memorial Day weekend is a great time to share a cookout with friends and family. Few such celebrations are complete without a traditional side dish. These recipes are easy enough to allow you to offer more than one for variety.
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Rainbow Pasta Salad
1 16-ounce package tri-color rotini pasta
1/4 pound sliced pepperoni
1 cup fresh broccoli florets
1 6-ounce can black olives, drained and sliced
1 8-ounce package mozzarella cheese, shredded
1 16-ounce bottle Italian-style salad dressing, regular or reduced fat
Cook pasta according to package directions until al dente; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese, and Italian dressing. Refrigerate at least 1 hour before serving. Makes 8 servings.
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Jeweled Fruit Salad
1 cup (8 ounces) vanilla yogurt
2 tablespoons orange juice
1 tablespoon mayonnaise
1/2 teaspoon grated orange peel
1 pint fresh strawberries, sliced
1-1/2 cups green grapes, halved
1 11-ounce can mandarin oranges, drained
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 medium kiwifruit, peeled and chopped
1/4 cup fresh or frozen cranberries, thawed and halved
In a small bowl, combine the yogurt, orange juice, mayonnaise and orange peel. In a large serving bowl, combine the fruit. Toss with dressing. Makes 12 servings.
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Ranch Potato Salad
6 medium potatoes
2 celery ribs, thinly sliced
1 medium onion, chopped
1/2 cup ranch salad dressing, regular or reduced fat
Peel and dice potatoes then boil until tender; drain and cool. Combine with celery and onion. Add salad dressing and chill until ready to serve. Makes 4 to 6 servings.
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Blueberry Gelatin Salad
2 3-ounce packages raspberry flavored gelatin mix
2 cups hot water
1 20-ounce can crushed pineapple, drained
1 21-ounce can blueberry pie filling
1 8-ounce package cream cheese
1/2 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving. Makes 15 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
Remember the real purpose of the holiday, and take time to honor and reflect on the sacrifices made by Americans in combat.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 29, 2007
Soups to comfort the soul
I join many of you in mourning the tragic loss of David Heiller, former owner and editor of the Askov American. It seems like just yesterday Ardis Jensen came into the Askov American offices step down as their recipe columnist. As David and Ardis discussed how to best go about getting a new columnist, I jumped in and asked if I could do it. I had writing experience, but I had never written recipes or anything about food, but David was kind enough to give me a chance. I learned a lot from David over the years, and I will miss him—as a mentor and a friend.
Whether you are looking for a something to warm you from a winter chill or sooth you in a time of sadness, soup often fits the bill. It also was a favorite lunch choice when I worked at the American, so it seemed appropriate to include these comforting recipes this week.
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Chicken and Wild Rice Soup
1/2 cup uncooked wild rice
3 tablespoons butter or margarine
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
1/8 teaspoon ground pepper
1 10.75-ounce can chicken broth
2 cups milk
2 cups diced cooked chicken
Prepare rice according to package directions. In a large pot over medium heat, melt the butter. Add the onion and celery and sauté until almost tender, about 5 to 10 minutes. Stir in the flour and pepper. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and cook until heated through, about 10 minutes. Makes 4 to 6 servings.
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Ham and Potato Soup
3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil; cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thickened, about 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook until heated through. Serve immediately. Makes 8 servings.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 20, 2006
Don’t waste a bit of turkey
Many people look forward to leftovers as much as they look forward to Thanksgiving dinner. Fortunately when it comes to the turkey, the leftovers are good to the bone.
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Turkey Noodle Soup
1 leftover turkey carcass
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles
In a large stockpot, combine carcass, water, bouillon, onion, peppercorns, bay leaves, poultry seasoning, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Add carrots, celery, potato, chopped onion and turnip if desired to broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Makes 12 to 14 servings.
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Hearty Turkey Soup
1 leftover turkey carcass
12 cups water
1-1/2 cups chopped celery
5 carrots
1 yellow onion, cut into wedges
1 teaspoon salt
3/4 teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1-1/2 pounds cooked turkey, cubed
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 1 teaspoon salt, thyme, bouillon, and bay leaf in large stockpot. Bring to a boil. Lower heat; cover. Simmer 1-1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender. Add turkey meat; cook until heated through, about 5 minutes. Makes 8 servings.
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Pantry Pointers
Put leftover turkey in the refrigerator within two hours of serving. Leftover turkey will keep in the refrigerator for three to four days.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 24, 2006
The perfect little black bean
Black beans are a nutritional treasure-trove, filled with protein, iron, magnesium, and more. And thanks to their high fiber content—about 15 grams in 1 cup cooked black beans—black beans will fill you up and leaving you feeling full longer.
Black beans also hold their shape well, making them perfect for both cooked and uncooked recipes. And since it may not be appealing to cook dried beans in the middle of summer, canned black beans can come to the rescue on warm, busy days.
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Black Bean and Corn Salad
1/2 cup prepared balsamic vinaigrette salad dressing, regular or reduced fat
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
2 15-ounce cans black beans, rinsed and drained
2 15-ounce cans whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup red bell pepper, chopped
In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover; refrigerate overnight. Toss again before serving. Makes 6 servings.
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To lower the fat in this recipe, use reduced-fat cheese and sour cream.
Black Bean Enchiladas
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil or canola oil
1 16-ounce can vegetarian refried beans
1 15-ounce can black beans, rinsed and drained
1-1/2 cups picante sauce, divided
12 6-inch flour tortillas
2 medium tomatoes, chopped
1 cup shredded Mexican cheese blend
3 cups shredded lettuce, optional
6 tablespoons sour cream, optional
Preheat oven to 350 degrees. In a nonstick skillet, sauté onion and green pepper in oil until tender, about 3 minutes. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. Spoon 1/4 cup of the bean mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x2-inch baking dish coated with nonstick cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas. Cover and bake for 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with lettuce and sour cream if desired. Makes 6 servings.
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Pantry Pointers
When substituting dried beans for canned beans, remember that 1 cup of dried black beans makes approximately 2-1/2 cups cooked black beans.
Black beans sometimes are called black turtle beans, Spanish black beans, or Mexican black beans.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 15, 2006
Top off your salad with homemade dressing
Store-bought salad dressings are wonderfully convenient. There is a dressing for every diet—fat free, low fat, and regular. You can even get exotic flavors at the local grocery stores, including such temptations as creamy peppercorn and raspberry vinaigrette. But even with this array, sometimes it’s nice to put a pretty cruet on the table filled with a homemade dressing. The following recipes are tasty enough for company, and easy enough to create on those nights when you reach in the refrigerator for salad dressing, only to find there isn’t any.
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French Dressing
1/2 cup granulated sugar
1/2 cup ketchup
1/2 cup vegetable oil
1 clove garlic, minced
1/4 cup white vinegar
1/4 teaspoon hot pepper sauce
1-1/2 teaspoons celery seed
1/8 teaspoon liquid smoke flavoring
1 tablespoon minced fresh chives
In a pint jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke, and chives. Cover and shake well. Refrigerate until serving. Makes 2 cups.
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This dressing works well on salad, potato salad, and coleslaw.
Low-Fat Yogurt Salad Dressing
1 8-ounce container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve. Makes 1 cup.
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Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Makes 1-1/2 cups.
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Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
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Pantry Pointers
The easiest way to wash leafy greens is with a salad spinner. If you don’t have a salad spinner, rinse greens under running water and then pat dry with paper towels.
For longer storage time, keep leafy greens in perforated plastic bags. To make your own, carefully poke evenly spaced holes in a regular plastic food storage bag before adding greens.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 17, 2006
Turn hard-cooked eggs into salad
Eggs are an economical source of protein, vitamins, and minerals. Hard-cooked eggs are easy to make, easy to store in the refrigerator, and versatile. These salad recipes work whether you’re using up your last few hard-cooked eggs from Easter or just looking for a new way to serve hard-cooked eggs.
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Ham and Egg Salad Subs
2 cups chopped fully cooked ham
2 hard-cooked eggs, chopped
1/2 cup mayonnaise, regular or reduced fat
3 tablespoons diced green onions
2 tablespoons diced green pepper
1 tablespoon dill pickle relish
1 teaspoon prepared mustard
1 teaspoon cider vinegar
6 to 8 sub or sandwich rolls, split
3/4 cup shredded cheddar cheese
In a bowl, combine ham, eggs, mayonnaise, green onion, green pepper, relish, mustard, and vinegar; mix well. Place bottom halves of rolls on a baking sheet; spread about 1/4 cup ham mixture on each. Sprinkle each with 2 to 3 tablespoons cheese. Broil until cheese is melted, about 1 to 2 minutes. Replace the roll tops; broil 1 minute longer. Makes 6 to 8 servings.
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Macaroni Salad
1 16-ounce package uncooked macaroni
8 hard-cooked eggs, grated
1 6-ounce can black olives, drained and chopped
1 medium red onion, finely chopped
1 10-ounce jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed, regular or reduced fat
Salt and black pepper to taste
4 hard-cooked eggs, sliced
Paprika to taste
Cook macaroni according to package directions until al dente; and drain. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve. Makes 8 servings.
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Pantry Pointers
The best way to hard-cook eggs is to place eggs in a large saucepan in a single layer and add enough cold water to cover the eggs by an inch. Cover and place over high heat. When the water comes to a full boil, remove the pan from the heat and let stand for 15 minutes. Rinse eggs in cold water. Cool completely before draining and refrigerating.
When hard-cooked eggs have a greenish ring around the yolk it means they were overcooked or not cooled quickly enough. To avoid this harmless discoloration, use a timer when cooking eggs and chill them in ice water after rinsing them.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com