Soups and Salads
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
Monday, April 10, 2006
Turn your favorite vegetables into soup
Although the weather is starting to warm up, evenings are still cool enough to serve a hot bowl of soup with salad and fresh bread. The milk base of these soups take your favorite vegetables from side dish to main course.
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Potato Soup
2 tablespoons butter or margarine
1 onion, chopped
2 cloves garlic, minced
5 potatoes, peeled and cubed
2 cups chicken stock
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 cups milk
Salt and pepper to taste
Melt the butter in a large saucepan over medium heat; sauté onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer until potatoes are tender, about 20 minutes.
Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk; continue cooking until heated through. Season with salt and pepper. Makes 6 servings.
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Cream of Mushroom Soup
1/4 cup chopped onion
2 tablespoons butter or margarine
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 14.5-ounce cans chicken broth
1 cup half-and-half cream
Salt and pepper to taste
Melt the butter in a large saucepan over medium heat; sauté onion until tender. Add mushrooms and sauté until tender. In a bowl, combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Makes 4 to 6 servings.
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Cream Of Broccoli Soup
2 tablespoons butter or margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
Melt 2 tablespoons butter in medium stockpot over medium heat; sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. In small saucepan over medium heat melt 3 tablespoons butter; stir in flour and add milk. Stir until thick and bubbly, then add to soup. Season with pepper. Makes 6 servings.
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Pantry Pointers
Soups that contain cream, milk, or potato do not freeze well. When thawed and reheated, they tend to taste grainy.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 20, 2006
For the most flavor, go with extra virgin
These days there are many different brands and types of olive oil available. While deciding on a brand is a matter of preference, the classifications of olive oil can help narrow down the choices. They are set by the International Olive Oil Council (IOOC) and include:
• Olive oil is a blend that usually contains about 15% virgin or extra-virgin olive oil. It’s less expensive than other types, but it also has less flavor. Since this olive oil can take take the heat, it’s an excellent choice for cooking.
• Virgin olive oil is similar to extra-virgin olive oil, but its level of acidity is higher. It usually is less expensive than extra-virgin olive oil and works well in cooked dishes as well as salad dressings.
• Extra-virgin olive oil comes from the first pressing of the olives. This olive oil typically has more flavor than the others. Since this type also is expensive, use this olive oil in recipes that aren’t heated, such as salad dressings.
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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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Serve this spread with crackers, baguettes or thin Italian bread slices for a quick an easy appetizer. Be sure to drain the olives well so that the spread is thick.
Olive Spread
1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour or overnight before serving. Makes 24 servings.
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Flavored Sandwich Oil
1/2 cup extra-virgin olive oil
1 teaspoon Italian seasoning
1 clove garlic, halved
Salt and pepper to taste
Combine all ingredients in a jar and let sit for at least an hour to allow flavors to blend. Sprinkle generously on sandwich. Store in refrigerator and use within one week. Makes 12 servings.
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Pantry Pointers
Store olive oil in a dark container in a cool cupboard. Under such conditions, olive oil may last a couple of years. If it develops an off smell or loses its flavor, it likely has gone rancid.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Soups and Salads • (0) Contributions • Permalink
Monday, March 13, 2006
This St. Patrick's Day, eat your beer
March 17 is a day to celebrate all things Irish. Two of the things important to many St. Patrick’s Day celebrations are beer and food. This year, try combining them by cooking a St. Patrick’s Day meal with beer.
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Murphy’s Stout Stew
2 pounds lean beef stew meat
1-1/2 cups stout beer, such as Murphy’s Stout
3 tablespoons vegetable oil
2 tablespoons flour
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
2 cups carrot, chopped
1 sprig fresh thyme
1 sprig parsley
1 bay leaf
Salt and pepper to taste
Toss beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together flour, salt and pepper. Dredge beef in mixture and coat completely. Add beef to medium-high heat and brown on all sides. Stir in garlic and onions. Mix tomato paste with small amount of water to dilute; pour into the pan and stir. Reduce heat to medium, and add 1/2 cup of Murphy’s Stout. Cook for 5 minutes.
Add carrots, bay leaf and thyme and pour in remainder of the Murphy’s Stout. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with parsley, if desired. Serve. Recipe courtesy of Murphy’s Stout beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Murphy’s Red Corned Beef and Cabbage
4 pound corned beef brisket
1-1/2 cups of red beer, such as Murphy’s Red
1 cup brown sugar
2 cloves garlic, minced
1/2 cup of onion chopped
Grounded black pepper to taste, optional
1 medium cabbage, coarsely chopped
Preheat oven to 300 degrees. Place corned beef in a roasting pan. Rub brown sugar on the meat and coat completely. Pour Murphy’s Red over the beef making sure to saturate the brown sugar. Add onion, garlic and black pepper. Cover, and place in preheated oven. Bake for 2-1/2 hours or until fork tender. Remove meat from pan, Add cabbage to remaining liquid in pan and cook until tender. If desired, additional Murphy’s Red can be added to cabbage for added flavor. Serve. Recipe courtesy of Murphy’s Red beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Pantry Pointers
If you have a recipe that uses beer but you don’t want to cook with alcohol, try substituting chicken broth or white grape juice for light beers or beef broth for dark beers. You also can use nonalcoholic beer.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 13, 2006
Warm up in a hurry with soup
Winter weather may be uncomfortable at times, but nothing brings comfort to cold and dark days like a steaming bowl of homemade soup. And when paired with a salad and thick slices of bread, soup can satisfy even the biggest of appetites. Since these recipes take less than a half hour, you can delight everyone at the dinner table in a hurry.
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Chinese Chicken Soup
3 14.5-ounce cans chicken broth
1 16-ounce package frozen stir-fry vegetable blend
2 cups cubed cooked chicken
2 teaspoons dried ginger
1 teaspoon soy sauce
1/4 teaspoon sesame oil
In a large saucepan, combine broth, vegetables, chicken, ginger, soy sauce, and sesame oil. Bring to a boil. Reduce heat; cover and simmer until heated through, about 15 minutes. Makes 6 servings.
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Butter Bean Veggie Soup
3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 14.5-ounce cans chicken broth
2 15-ounce cans butter beans, rinsed and drained
1 14.5-ounce can stewed tomatoes, undrained and cut up
1 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
In a large saucepan, sauté the celery, carrots and onion in oil until onion is tender, about 5 minutes. Stir in flour until blended. Gradually add the broth. Stir in beans, tomatoes, basil, parsley, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, about 10 minutes. Makes 8 servings.
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Quick Salmon Chowder
1 small onion, halved and thinly sliced
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of celery soup, undiluted
1-1/3 cups milk
1 7.5-ounce can salmon, drained, bones and skin removed
1 15-ounce can cream-style corn
1 teaspoon dried parsley flakes
In a large saucepan, sauté onion in butter until tender, about 5 minutes. Stir in condensed soup, milk, salmon, corn, and parsley. Reduce heat; simmer, uncovered, until heated through, about 10 minutes. Makes 4 servings.
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Pantry Pointers
If soup tastes sweet, add a little salt. If soup is too salty, add raw cut potatoes. Discard them after they cook as they will have absorbed the salt.
If soup is too thin, try adding instant mashed potato flakes to thicken. Add a little at a time, stirring thoroughly, and continue adding until desired consistency is reached.
Another way to thicken a soup that contains vegetables or beans is to remove some of them and puree in a blender. Return to the original soup mixture and stir.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 16, 2006
Make mushrooms the star of your meal
Even smaller groceries stores offer mushrooms in various colors, shapes, and textures these days, but button mushrooms remain one of the most popular varieties. They are found fresh all year long in most areas, and canned mushrooms are available whenever fresh ones aren’t. Fresh button mushrooms are good raw in salads and such, but they are more flavorful when cooked.
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Cream of Mushroom Soup
1 tablespoon butter or margarine
1-1/2 pounds button mushrooms, sliced
2 garlic cloves, minced
1/4 cup long-grain white rice
3 cups chicken broth
2 cups beef broth
6 scallions, thinly sliced
1/2 cup whipping cream or half-and-half
Melt butter in heavy large pot over medium heat. Add mushrooms; sauté until mushrooms are soft, about 8 to 10 minutes. Add garlic; sauté 1 minute. Add rice, chicken broth, and beef broth to pot; bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Puree half of soup in blender until smooth; return to pot. Stir in scallions and cream. Makes 8 servings.
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For best results, check steaks with a meat thermometer. For medium-rare, a meat thermometer should read 145 degrees; for medium, 160 degrees; and for well done, 170 degrees.
Steak and Mushrooms
2 boneless beef sirloin or round steaks (about 5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 8-ounce package button mushrooms, sliced
Rub both sides of steaks with salt and pepper. Melt butter in a large skillet over medium heat. Add steaks and cook until meat reaches desired doneness. Remove and keep warm. In the same skillet, sauté mushrooms until tender; serve with steaks. Makes 2 servings.
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Pantry Pointers
When purchasing a package of button mushrooms, choose ones without visible moisture inside the package.
When purchasing loose button mushrooms, select mushrooms that are dry, are not bruised, and have closed caps. If the caps are open and the gills underneath exposed, they will not keep as long. Store in a paper bag in the refrigerator.
There is some disagreement as to whether or not water can be used to clean mushrooms. Common cleaning instructions involve brushing mushrooms or wiping them with a damp cloth or paper towel. But the amount of water mushrooms absorb is minimal, so you can clean them by putting them in a bowl of water and swishing them around until the dirt comes off. Rinse and pat dry before using.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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, August 01, 2005
When it comes to dinner, salads are cool
Just as a bowl of stew is a perfect match for a cold winter day, a crisp salad is a perfect match for a hot summer day. Salads are easy to make and fun to eat, and they are a good way to take advantage of garden-fresh produce. The addition of meat turns a salad into a meal, and using the grill to cook the meat outside lets you keep it cool inside.
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Chicken Fiesta Salad
2 skinless, boneless chicken breast halves
1 1.27-ounce packet fajita seasoning, divided
1 15-ounce can black beans, rinsed and drained
1 11-ounce can Mexican-style corn
1/2 cup salsa
1 10-ounce package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Shredded cheddar cheese and tortilla chips, optional
Rub the chicken with 1/2 of fajita seasonings. Grill chicken over medium heat until chicken juices run clear; cool and then chop. In a large saucepan over medium heat, mix beans, corn, salsa and remaining 1/2 of fajita seasoning; heat until warm. In a large bowl, toss salad greens, onion and tomato. Top salad with chicken and bean mixture. Serve with shredded cheese and tortilla chips if desired. Makes 4 servings.
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Greek Beef Salad
1 pound beef top round steak, about 1 inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 Greek or ripe olives, optional
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in resealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Reserve remaining marinade.
Remove steak; discard marinade. Grill steak over medium heat to desired doneness. Let stand 10 minutes; cut into thin slices. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges. Makes 4 servings. Recipe adapted from http://www.beefitswhatsfordinner.com.
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Pantry Pointer
Lettuce keeps better if you wash it before storing. Drain it well on paper towels or in a salad spinner, then wrap loosely in plastic wrap or a plastic bag. Cut or tear lettuce into bite-size pieces just before serving to avoid bruising the leaves, which could cause browning.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 30, 2005
For onions, it’s easy being green
Green onions pack a lot of flavor into a little vegetable, especially those grown in your own garden. These onions, sometimes called scallions or spring onions, are mild and add a wonderful flavor to salsa, stir-fried dishes, salads, rice, dips, and more. In cooked dishes, add green onions at the last minute to preserve their color and texture. For a special treat, put whole green onions on the grill and cook just until tender.
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Egg Drop Soup
6 cups chicken stock
3/4 teaspoon granulated sugar
3 eggs
3 tablespoons cornstarch
1/3 cup water
2 green onions
In a saucepan, add the sugar to the broth. In a separate bowl, beat the eggs until frothy. In a small cup, mix the cornstarch and water until smooth. Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. Add egg very, very slowly, drop by drop, stirring constantly. Slice the green part of the green onions into 3-inch pieces; use to garnish the soup just before serving. Makes 6 servings. Per serving: 74 calories, 2 grams fat, 6 grams carbohydrates and trace fiber.
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Spaghetti Salad
1 pound uncooked spaghetti
1 8-ounce bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 2-ounce can sliced black olives, drained
Cook pasta according to package directions until al dente. Drain and rinse with cold water. Combine cooked pasta with Italian dressing, Italian seasoning, green onions, cucumber, tomatoes and black olives. Toss to coat. For best flavor, refrigerate 8 hours or overnight. Makes 8 to 10 servings. Per serving: 291 calories, 12 grams fat, 39 grams carbohydrates and 2 grams fiber.
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Orange Broiled Salmon
4 large oranges
8 4-ounce salmon fillets
2 teaspoons red wine vinegar
1/2 cup chopped green onions
Salt and black pepper to taste
Preheat oven to broil. Slice and peel oranges; cut crosswise into 1/4-inch rounds. Season fillets with salt to taste. Place salmon fillets on broiling pan; broil fillets 4 to 6 inches from heat. Cook for 10 minutes per inch of thickness. Remove from broiler just before fillets are cooked through. Sprinkle with vinegar; arrange orange rounds on top. Sprinkle with green onions and black pepper. Broil 1 minute longer. Makes 8 servings. Per serving: 164 calories, 4 grams fat, 8 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
Before using green onions, rinse them well to remove any dirt that may be between the leaves. Trim off the root end and the tips of the green part and then slice or chop. To get 1/2 cup green onions, slice or chop about 1/4 pound.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 09, 2005
Try a new twist on an old favorite
Grilled cheese sandwiches and hot tomato soup will always be a lunchtime favorite of many. Although grilled American cheese sandwiches paired with plain tomato soup from a can will always be satisfying and comforting, this combination can be made into a heartier meal with the addition of some simple ingredients.
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Creamy Tomato Soup
1 small onion, chopped
1 teaspoon butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1 10.75-ounce can condensed tomato soup, undiluted
3/4 cups milk
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/2 8-ounce package cream cheese, regular or reduced fat, cubed
In a nonstick saucepan over medium heat, sauté onion in butter until tender, about 3 to 5 minutes. Stir in tomatoes, tomato soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Makes 4 servings.
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To reduce the fat in this sandwich, substitute turkey bacon and reduced-fat American cheese. Also, spray bread with butter-flavored cooking spray instead of using butter or margarine.
Tomato Bacon Grilled Cheese
8 slices bacon
1/4 cup butter or margarine, softened
8 slices white bread
8 slices American cheese
8 slices tomato
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Heat a large nonstick skillet over medium heat. Divide butter evenly onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, 2 slices bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Cook sandwiches until golden on both sides. Makes 4 servings.
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Pantry Pointers
Grated cheese melts more evenly than sliced cheese. Use 1/4 to 1/2 cup per sandwich.
Buttering the bread instead of melting butter in the pan allows sandwiches to become flavorful and crisp. Instead of spreading the bread with a knife, try melting it and putting it on the bread with a pastry brush.
For a change from butter, try spreading mayonnaise or salad dressing (such as Miracle Whip) on bread. Grill as you would with buttered bread.
When time is short, toast two slices of bread in the toaster. After toasting, put a slice or two of cheese in the middle and microwave on medium power until melted, about 10 to 20 seconds.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 25, 2005
Let your fruit salads go bananas
Bananas are the most popular fruit in America. This isn’t surprising when you consider that they are affordable and fresh all year long. Not only are they great to eat, they also make a great addition to fruit salads. Cut-up fruit doesn’t take a lot of fuss, but it looks like it does. And fruit salad makes a great side dish for almost any meal, picnic or party. Pair bananas with fruits that are in season or canned fruits to make your fruit salad attractive as well as tasty.
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Avocado Fruit Salad
3 medium avocados, pitted and peeled
2 tablespoons lemon juice
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lemon peel
1 medium apple, chopped
1 medium form banana, cut into 1/4-inch slices
1 cup halved seedless grapes
1 11-ounce can mandarin oranges, drained
Cut avocados into chinks; toss with lemon juice. Drain, reserving the lemon juice; set avocados aside. For dressing, in a small bowl, combine the yogurt, honey, lemon peel and reserved lemon juice. In a large bowl, toss the apple, banana, grapes, oranges and avocados. Serve with dressing. Makes 6 servings.
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Blueberry Banana Salad
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 11-ounce can mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream
In a bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Makes 6 servings.
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Poppy Seed Fruit Salad
1 cup apple, chopped
1 cup seedless grapes
1 cup strawberries
1 cup melon balls
2 firm bananas, sliced
Dressing:
1 cup water
3 tablespoons cider vinegar
1 tablespoon corn starch
3 tablespoons sugar
1/2 teaspoon dry mustard
2 teaspoons poppy seeds
Combine all of the ingredients and cook over medium heat until thickened. Let cool before mixing with fruit. Combine all the fruits. Mix with poppy seed dressing and serve chilled. Makes 6 servings.
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Pantry Pointers
When purchasing bananas to mix with other fruits in a salad, choose brightly colored bananas with green tips. Avoid bananas that are dull or grayish in color. Feel the bananas to make sure they are plump and firm. Bananas that are blemished, have split or sunken skins, or have a strong banana smell probably are overripe. Do not purchase overripe bananas unless you are going to cook with them.
To ripen green bananas, put them in a paper bag for a day or two.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 28, 2005
Get a taste of the Southwest with frozen corn
A well-stocked pantry goes beyond canned and dry goods. When purchasing staples, don’t forget your freezer because frozen vegetables are tasty and easy to prepare as well as nutritious.
Frozen corn is versatile, and an excellent source of vitamin C, thiamin and folate. Frozen corn also has a lot of potential ingredient in a soup or main dish. For variety, spice up frozen corn in a Southwestern recipe.
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Southwestern Corn and Chicken Soup
1 tablespoon canola oil
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 14.5-ounce can chicken broth or stock
1 14- to 16-ounce can diced tomatoes, undrained
1 10-ounce package frozen corn kernels, thawed
1 12-ounce can evaporated skim milk
1 10-ounce can chunk white chicken, undrained and flaked
Chopped cilantro for garnish, optional
Heat oil in a medium-size saucepan over medium-low heat. Add onion and cook, stirring frequently, until translucent. Add flour, chili powder and cumin and cook, stirring, for 3 minutes.
Meanwhile, heat chicken stock in a small saucepan or microwave oven to a boil; pour the boiling stock into the onion mixture and whisk until smooth. Add tomatoes and corn and mix well. Slowly stir in milk and heat to desired temperature. Do not allow to boil. Add chicken and mix well. Garnish with cilantro if desired. Makes 6 servings.
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Southwestern Pasta
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can diced tomatoes with juice
1 15-ounce can chickpeas
1 10-ounce package frozen corn kernels, thawed
1 12-ounce package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese
Heat oil in a large, deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook according to package directions or until al dente; drain. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese. Makes 6 servings.
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Pantry Pointers
One 10-ounce package of frozen corn yields about 1-3/4 cups.
To easily thaw frozen corn, microwave for about half the microwave cooking time listed on the package.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 17, 2005
Chase away the chills with chicken and dumplings
Few things are better suited for a cold winter night than stew, and few stews are as satisfying as chicken and dumplings. The following recipes are healthy to warm you up without packing on the pounds. And since they start with canned cream soup and boneless chicken, they are as simple as they are tasty.
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The vegetables in this dish turn a hearty stew into a complete meal.
Hearty Chicken and Dumplings
2 10.75-ounce cans condensed cream of chicken soup, undiluted
3 cups water
1 cup chopped celery
2 medium onions, quartered
1/4 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 medium carrots, sliced
1 10-ounce package frozen green peas
4 potatoes, peeled and quartered
3 cups baking mix, such as Bisquick
1-1/3 cups milk
In large, combine soup, water, chicken, celery, onion, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas; cook 5 minutes longer.
In a medium bowl, mix baking mix and milk until a soft dough forms. Drop dough by tablespoonfuls onto boiling stew. Cover; simmer for 10 minutes. Uncover; simmer an additional 10 minutes. Makes 6 servings.
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In this soup, tortillas provide the flavor of dumplings without the work.
Chicken and Dumplings
4 4-ounce chicken breasts, skinless and boneless
6 cups water
1 13.5-ounce package flour tortillas
1 10.75-ounce can cream of chicken soup, undiluted
1/2 cup water
Cover the chicken with the 6 cups of water and boil until tender. Remove the chicken from the broth and cut it into bite-sized pieces. Set aside. Cut the tortillas into approximately 2-inch square pieces. Bring the chicken broth to a boil and drop in the tortilla pieces, one at a time, stirring frequently to keep the tortillas from sticking together. In a small bowl, combine the cream of chicken soup with the 1/2 cup of water. Add to the pot along with the chicken pieces; stir. Cook until heated through. Makes 6 servings.
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Pantry Pointers
For lighter and tender dumplings, do not over mix biscuit dough. When forming dumplings, handle dough as little as possible.
Cooking fresh chicken for chicken and dumplings provides flavor to the stew. If you substitute leftover cooked chicken, consider adding a teaspoon or two of instant chicken bouillon to flavor the water used in the recipe.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com