The Practical Pantry

Newsletters

Tuesday, April 15, 2008

Issue #25 – April 2008

Friday, September 15, 2006

Issue #10 -- September 2006

The Practical Pantry Newsletter

Issue #10—September 2006

Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!

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In this issue:

-- News from the Kitchen
-- Reader Questions
-- Snack Attack
-- One-Dish Wonder
-- Nibbles
-- Direct from the Pantry

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-- News from the Kitchen --

Tomatoes are the only things left in the garden now. I made a big batch of fresh salsa earlier today. Fortunately, the local farmers market is open until November, so my fresh vegetable supply will continue for several weeks.

As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to:

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-- Reader Questions --

Q: When using aluminum foil in the oven which side should face the food, shiny or dull?

A: Technically, it doesn’t matter. The foil isn’t designed to have one side shiny and one dull for a purpose, that’s just how it comes out of the production process.

However, I like to think that the shiny side is more reflective. So when I want to keep heat away—like a piecrust I have covered to avoid burning it—I put the shiny side out. If I am trying to keep heat in—like a steak I am allowing to rest before cutting—I put the shiny side in.

Q: What is the difference between light and brown sugar?

A: Light brown sugar has less molasses flavor and is more delicate. Dark brown sugar tastes more “old-fashioned” and has a stronger molasses flavor. Light or dark brown sugar can be used interchangeably in recipes--it’s a matter of personal taste. If you have a recipe that calls for light brown sugar and you’re not sure about using dark brown instead, use half dark brown sugar and half granulated sugar.

If you have a question about a cooking technique or ingredient, or if you are looking for a recipe or food advice, write to The Practical Pantry at:

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-- Snack Attack --

Sometimes the stretch between meals is so long that we end up overeating at mealtime. To curb that appetite, try having a healthy snack between lunch and dinner.

SATISFYING SNACKS FOR ALL OCCASIONS

(NAPSI)-When you’re at work and looking for a mid-morning boost, or at the grocery store looking for a pre-dinner nosh, you can easily find a smart, satisfying snack: look for almonds. With toasty flavor, crunch and essential nutrients, they’re a nutritious alternative to potato chips or pretzels.

According to Keith Ayoob, Ed.D., R.D., F.A.D.A., author of “The Uncle Sam Diet: The Four Week Eating Plan for a Thinner, Healthier America,” the ideal snack is high in protein, fiber and heart-healthy monounsaturated fat, which together help you feel fuller longer. Almonds are packed with all of the ingredients necessary to help you stay satisfied in between meals. In fact, researchers have discovered that people who snack on almonds consume fewer calories at later meals-the almonds help you feel full.

The delicate, toasty flavor of almonds goes well with a variety of ingredients for a satisfying snack. When choosing a snack, “give a nod to health, but temper it with fun and enjoyment,” Dr. Ayoob says.

While not all tasty foods are good for you, almonds contain the antioxidant vitamin E, protein, fiber, magnesium, potassium, calcium, phosphorus and iron, all in 160 calories per serving. Plus, research shows that as part of a balanced eating plan almonds can help lower LDL, or “bad,” cholesterol levels.

From honey-roasted almonds to parmesan-herb almonds to spicy Cajun almonds, there is an almond snack to satisfy every palate. Try them in the following recipe, which can make an energizing afternoon snack or a delicious nibble at a cocktail hour.

PAPRIKA ALMONDS

1 egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon good-quality sweet paprika
2 cups whole blanched or natural almonds

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or well-oiled foil. Whisk together egg white, salt, cumin and paprika in a medium bowl, and add almonds and toss to coat. Spread almonds on prepared baking sheet and roast for 10 minutes. Stir and continue roasting 15 to 20 minutes, or until golden and fragrant. Transfer almonds on parchment or foil to a rack and cool completely. Loosen with a spatula and serve, or store airtight for up to a day.
For more serving ideas, visit: http://www.AlmondsAreIn.com

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-- One-Dish Wonder --

SKILLET BEEF AND RICE

1 pound ground beef
1 6.8-ounce package beef-flavored rice mix
2 tablespoons butter or margarine
2-1/2 cups water
2 cups cooked vegetables

In a skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, brown the rice in butter. Add water and contents of rice seasoning packet; mix well. Stir in beef. Cover and simmer for 15 minutes or until rice is tender. Add vegetables and heat through. Makes 4 servings.

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-- Nibbles --

Check this space in each issue for news about products, contests, cookbooks, and more.

MEAL MAKEOVERS

(NAPSI)-A delicious and nutritious way to add zinc, iron and protein-zip to a salad is to add some beef tenderloin. Not only is beef tenderloin an excellent or good source of nine essential nutrients, but it is also one of 29 lean cuts of beef.

Nutrient-rich lean beef is a complete recipe for better health, with essential vitamins and minerals and great taste.

To help you prepare delicious lean beef, “The Healthy Beef Cookbook” (Wiley, $21.95) is now available wherever books are sold and on http://www.amazon.com and http://www.BeefItsWhatsForDinner.com.

The cookbook is a collection of more than 130 lean beef recipes, nutrition tips and culinary techniques. The delicious recipes are satisfying for people watching their weight and contain many essential nutrients in fewer calories. In fact, nearly 75 percent have less than 400 calories per serving and more than 50 percent incorporate all food groups.

TENDERLOIN CRANBERRY AND PEAR SALAD
WITH HONEY MUSTARD DRESSING

Prep Time: 25 minutes, serves 4

4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing
1/2 cup prepared honey mustard
2 to 3 tablespoons water
11/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt

1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.

2. Meanwhile, whisk Honey Mustard Dressing ingredients in small bowl until well-blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

3. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.

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-- Direct from the Pantry --

Canned vegetables are essential to any pantry, and in a pinch some can be combined to create a tasty meal in a hurry.

CON QUESO SPIRALS

2-1/2 cups uncooked spiral pasta
1 tablespoon butter
1 cup salsa con queso dip
Sour cream

Cook pasta according to package directions; drain. Place in a bowl; stir in butter until melted. Stir in con queso dip. Serve with sour cream. Makes 4 servings.

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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.

Copyright 2006, Tammy Perry Olson

Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at: http://www.practicalpantry.com

The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.

Wednesday, June 01, 2005

The Practical Pantry Newsletter #3

June 2005

Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!

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In this issue:

-- News from the Kitchen
-- Reader Questions
-- Tried and True
-- Direct from the Pantry
-- ‘Tis the Season
-- Nibbles
-- Pantry Staple of the Month

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-- News from the Kitchen --

The weather finally got warm enough to plant the garden. Our garden is small, but has tomatoes, broccoli, peas, and lots of herbs. The garlic that was planted last fall is thriving, and our rosebush has given us the first beautiful rose of the year.

If you need a recipe for a vegetable that’s an old favorite or something you’ve never seen before, drop us a line at . We’ll do our best to find the kind of recipe you are looking for, and you never know—we might make that vegetable the subject of an upcoming column.

As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to
{{PERIOD}}
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-- Reader Questions --

Q: I have a casserole recipe that calls for dry mustard, and I hate to buy a jar just for one recipe. How much prepared mustard should I use instead?

A: Substitute 1 tablespoon prepared mustard for 1 teaspoon dry mustard.

Q: What can I do to stop my brownies from sticking to the pan?

A: Line the pan with aluminum foil, letting the foil hang over the rim of the pan. Grease the bottom only of the foil. After you cool the brownies according to the recipe directions, grasp the foil edges and carefully pull the brownies out of the pan. Cut them after they cool completely.

If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at
{{PERIOD}}
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-- Tried and True --

I make this recipe often for picnics and potlucks. The ranch dressing is nice change from the traditional mayonnaise-based salads. If you use reduced-fat ranch salad dressing, you’ll end up with a lighter salad that still offers the creamy texture people expect in a potato salad.

RANCH POTATO SALAD

6 baking potatoes, peeled and cubed
2 ribs celery, thinly sliced
1 medium onion, diced
1/2 cup ranch salad dressing, regular or reduced fat

Place potatoes in a pot; cover with water and bring to a boil over medium-high heat. Cook until tender, about 8 to 15 minutes. Drain; allow potatoes to cool. Add celery, onion and dressing; mix well. Chill until ready to serve. Makes 6 servings.

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-- Direct from the Pantry --

When time is short, combine a few canned goods from the pantry into an easy meal. If your chicken is thawed, this recipe only takes a few minutes to assemble.

BUSY DAY CHICKEN CASSEROLE

1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 10.75-ounce can condensed cream of celery soup, undiluted
1 cup water
1 cup uncooked white rice
1 4.5-ounce can mushrooms, drained
1/8 teaspoon garlic powder
Ground black pepper to taste
1 1-ounce package dry onion soup mix
8 skinless, boneless chicken breast halves

Preheat oven to 325 degrees. In a large bowl, combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper; mix well. Pour mixture into a 9x13-inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for until chicken is cooked through and no longer pink inside, about 1 to 1-1/2 hours. Makes 8 servings.

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-- ‘Tis the Season --

Green salads make a great side dish, especially in warmer weather. And we know we should eat more of them because they are good for us. But what stands in the way is that the same old lettuce and dressing gets a bit tiresome. Here are a few tips to bring green salads from dreary to terrific.

-- Start with greens in season. Not only are they less expensive, they have the best flavor. Don’t be afraid to try something new.

-- Wash them well. A quick rinse under running water isn’t always enough. Instead, fill a large bowl with cool water and gently swish them around.

-- Never squeeze. A salad spinner works great to dry greens. If you don’t have one, place them in a colander and allow them to drain. Squeezing will damage the leaves, causing them to wilt and look unattractive.

-- When it comes to dressing, start slow. If tossing the salad before serving, start with just one teaspoon of dressing per two cups greens. This may be enough if the salad is tossed well; you can always add more if the salad needs it. Toss gently, and take your time. Never dress a salad until you’re ready to serve it.

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-- Nibbles --

Check this space monthly for news about products, contests, cookbooks, and more.

“SHARE YOUR GOOD START STORY” CONTEST RALLIES MOTHERS NATIONWIDE

(NAPSI)-The best advice moms receive about pregnancy and motherhood often comes from other moms.

In support of moms’ enthusiasm for exchanging advice, Nestle Good Start Supreme DHA & ARA with Comfort Proteins Infant Formula invites moms to enter the “Share Your Good Start Story” contest.

Whether it’s specific to pregnancy, baby care or infant feeding, moms can submit their personal stories about how they got off to a good start with their baby in 250 words or less online at verybestbaby.com/GoodStartContest or by mail before August 31, 2005.

The most helpful, relevant and insightful stories will be featured online for the benefit of moms everywhere.

One grand-prize winner will receive the much coveted gift of time and the gift of bliss. She will win a year of helpful monthly services of her choice from one of the following: personal chef, or housecleaning or personal assistant.

In addition, she will indulge in a day of beauty and relaxation for herself and a guest at a local spa where she’ll be treated to a soothing massage, refreshing facial and luxurious manicure/pedicure.
Five runners-up will also win the gift of time by each being awarded with three months of services of her choice from one of the following: personal chef, or housecleaning or personal assistant.

“The ‘Share Your Good Start Story’ contest creates a unique forum for gathering real-life stories and helpful anecdotes that can give new moms comfort and support,” said Doreen Ida, mother of two and Vice President, Marketing, Nestle Infant Nutrition. “We applaud mothers everywhere for their generosity in sharing their motherhood experiences every day.”

In addition to submitting a good start story at verybestbaby.com/GoodStartContest, moms will also have the opportunity to discover insights into breastfeeding, baby care, and infant nutrition, as well as find answers from top health care professionals to commonly asked questions about pregnancy and infants.

According to Nestle, breastfeeding is the gold standard in infant nutrition. However, for those moms who cannot or choose not to breastfeed, or who choose to supplement, formulas such as Nestlé Good Start Supreme DHA & ARA with Comfort Proteins provide infants with all the nutrients they need for growth and development.

To obtain rules, visit verybest baby.com/GoodStartContest or mail a 3x5 card with your name, address and phone number to: “Share Your Good Start Story Contest,” 6500 Wilshire Blvd, Suite 1900, Los Angeles, California, 90048. No purchase necessary. Contest ends 11:59 PM PT 8/31/05. Void where prohibited. Open to residents of the 50 U.S. states & D.C., 18 or older.

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-- Pantry Staple of the Month --

Confectioners’ sugar--also known as powdered sugar or icing sugar--is granulated sugar that’s been pulverized and sifted with a bit of cornstarch. The cornstarch keeps the fine sugar from clumping and helps to stiffen some recipes made with confectioners’ sugar, such as meringues and icings.

While granulated sugar may leave foods grainy, especially if those foods are not cooked at high enough temperatures, confectioners sugar dissolves quickly in either hot or cold mixtures. Confectioners’ sugar is also great for dusting on a dessert to give it a nice presentation.

Confectioners’ sugar will keep about 18 months in an unopened or airtight container. Granulated sugar does not always substitute well for confectioners’ sugar, especially in uncooked recipes such as whipped cream. But if a substitution is necessary, try 1/2 cup plus 1 tablespoon granulated sugar for 1 cup of confectioners’ sugar. You can substitute 1-3/4 cups of confectioners’ sugar for 1 cup granulated sugar.

EASY BOSTON CREAM PIE

This recipe offers a quicker version of this favorite dessert.

Cake:
1 package yellow cake mix (single-layer size)
1/2 teaspoon orange extract

Filling:
1 4-ounce package instant vanilla pudding
1 teaspoon vanilla extract

Icing:
1 cup confectioners’ sugar
1/4 cup baking cocoa
1/8 teaspoon salt
1 tablespoon butter or margarine, softened
3 tablespoons hot water

Prepare the cake mix according to package directions, adding the orange extract to the batter. Pour into a greased and floured 8-inch round cake pan. Bake according to package directions, until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes, then remove from pan and cool completely on the wire rack.

For filling, prepare pudding mix according to package directions, adding vanilla extract to the mix. Place in a bowl; cover with plastic wrap touching the surface of the pudding to prevent skin from forming on top. Cool in refrigerator until pudding is completely set.

For icing, mix confectioners’ sugar and cocoa together; blend in butter. Add hot water and stir until smooth. Cool until it reaches a consistency like frosting, about 15 to 30 minutes.

Split cake horizontally into two even layers. Spread pudding mixture over bottom layer and cover with top layer. Frost with icing to cover the top (do not frost sides). Allow to chill for 2–4 hours before cutting. Store leftovers in the refrigerator. Makes 8 servings.

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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.

Copyright 2005, Tammy Perry Olson

Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com.

The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.

Sunday, May 01, 2005

The Practical Pantry Newsletter Issue #2

May 2005

Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!

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In this issue:

-- News from the Kitchen
-- Reader Questions
-- Tried and True
-- Direct from the Pantry
-- ‘Tis the Season
-- Nibbles
-- Pantry Staple of the Month

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-- News from the Kitchen --

After a long winter, spring is finally here. For me, this season brings visions of backyard gardens and farmers’ markets. I look forward to cooking with seasonal vegetables and fruits in the coming months and sharing new recipes for these items with you.

If you need a recipe for a vegetable that’s an old favorite or something you’ve never seen before, drop us a line at . We’ll do our best to find the kind of recipe you are looking for, and you never know—we might make that vegetable the subject of an upcoming column.

As always, your input is important to us and will help us improve the newsletter. Email any comments or suggestions to .

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-- Reader Questions --

Q: When a recipe calls for green pepper, what type of pepper does it mean?

A: Usually if a recipe calls for green pepper, it is referring to green sweet bell peppers. This is always true in recipes in The Practical Pantry. Any other type of pepper, such as banana peppers and jalapeno peppers, will be listed specifically.

Q: What can I do when my brown sugar gets hard?

A: When you are ready to use your brown sugar, put it in a microwave-safe container in the microwave oven. Place a cup of water next to it. Microwave on high for 2 to 3 minutes.

In the future, try storing your brown sugar in an airtight container in the refrigerator or freezer. Allow it to come up to room temperature for about 15 minutes before using.

If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at .

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-- Tried and True --

I make this recipe often because it is a filling meal that is low in fat. To reduce the fat even further, substitute ground turkey breast for the ground beef. If fat isn’t a concern, feel free to serve it over crunchy chow mein noodles.

This recipe keeps well in the refrigerator, and leftovers are good for a few days. For longer storage, put leftovers in the freezer.

BAKED CHOW MEIN

8 ounces lean ground beef
3 cups cooked white rice
1 medium onion, chopped
2 ribs celery, finely chopped
1 4-ounce can sliced mushrooms, drained
1 16-ounce can mixed Chinese vegetables, undrained
1 10.75-ounce can low-fat condensed cream of mushroom soup, undiluted

Preheat oven to 350 degrees; coat a casserole dish with nonstick cooking spray. In a nonstick skillet over medium-high heat, brown ground beef until no longer pink, about 5 to 10 minutes. Drain. In a large bowl, combine beef, rice, onion, celery, mushrooms, Chinese vegetables and soup; mix well. Turn mixture into prepared casserole dish; bake until hot, about 30 minutes. Serve with soy sauce if desired. Makes 6 servings.

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-- Direct from the Pantry --

When time is short, combine a few canned goods from the pantry into an easy meal.

CREAMED CRAB

1 10.75-ounce can condensed cream of mushroom soup, undiluted
1 6-ounce can crabmeat; rinsed, drained, and cartilage removed
1 tablespoon lemon juice
1/4 teaspoon dried basil
Dash cayenne pepper, optional
Toast or biscuits

In a 1-quart microwave-safe dish, combine soup, crabmeat, lemon juice, and basil. Add cayenne pepper if desired. Cover and cook on high power, stirring once, until heated through, about 3 to 5 minutes. Serve on toast or biscuits. Makes 4 servings.

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-- ‘Tis the Season --

Rhubarb has a unique taste that makes people either love it or hate it. Although considered to be the “favorite pie plant,” rhubarb is a versatile vegetable that is delicious in dishes from muffins to cake.

Since rhubarb is a good source of calcium, potassium and vitamin C for only 30 calories per cup, get busy harvesting and cooking. Just remember, only the stalks are edible, so don’t use the leaves or roots.

EASY RHUBARB SAUCE

Serve this microwave sauce over vanilla ice cream for a simple summer dessert.

3 cups fresh or frozen rhubarb, thawed
1 cup water
1/2 cup granulated sugar
1 3-ounce package cook-and-serve vanilla pudding mix, unprepared

In a microwave-safe bowl, combine the rhubarb, water and sugar. Microwave, uncovered, on high until rhubarb is tender, stirring occasionally, about 8 to 10 minutes. Stir in pudding mix until blended; cook until thickened, stirring occasionally, about 1 to 2 minutes. Serve over ice cream if desired. Makes about 6 to 8 servings.

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-- Nibbles --

Check this space monthly for news about products, contests, cookbooks, and more.

NATIONWIDE SEARCH FOR THE NEXT GREAT BURGER RECIPE

(NAPSI)-You don’t have to be a rocket scientist to win the Build A Better Burger National Recipe Contest and Cook-off® but, apparently, it helps.

Consider Clint Stephenson, a genuine rocket scientist who calculates spacecraft centers of gravity for a living. He developed the grilled California avocado BLT burger with caramelized chipotle onions that was judged to be out of this world and earned him the coveted $50,000 grand prize in the Build a Better Burger Contest.

“Clint had a wonderful recipe with flavors that unfolded as you bit into the burger,” says Jeffrey Starr, culinary director for Sutter Home Winery and Build a Better Burger.

If You Build It, You Could Win

Celebrating its 15th anniversary, the contest poses the question: Can you build a better burger?

James McNair, head judge and author of a new book called “Build a Better Burger,” (Ten Speed Press), says he looks for imaginative recipes that reflect cultural and regional influences. His new book gives a complete history of the contest and offers tips for contestants. In addition to including all of the winning recipes, the book gives specific details on keeping burgers moist and flavorful, handling meat, preparing the grill, preventing flare-ups on the grill and more.

The contest accepts entries from May 30, 2005 to August 26. For complete contest entry rules, visit buildabetterburger.com or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, PO Box 248, St. Helena, Calif., 94574-0248. Build a Better Burger is not open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger grilling cook-off on October 1, 2005.

The contest is sponsored by Sutter Home Family Vineyards, National Cattlemen’s Beef Association and the California Avocado Commission.

Here’s the winning recipe:

GRILLED CALIFORNIA AVOCADO BLT BURGERS
WITH CARAMELIZED CHIPOTLE ONIONS

Caramelized Chipotle Onions

1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco® Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled

Patties

1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
11/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices

To make the cheese, prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook onion mixture for 10 to 15 minutes, stirring occasionally until the onions are caramelized and most of the liquid is evaporated. Remove pan from the gill and set aside. To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.

To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreadable consistency. Remove the saucepan from the grill and set aside.

During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices and 2 bacon slices. Add the roll tops and serve. Makes 6 burgers.

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-- Pantry Staple of the Month --

The best line of defense against take-out food for dinner is a well-stocked pantry. When it comes to stocking the pantry, a freezer is as important as a cabinet full of canned goods.

Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen vegetables like peas don’t need to be washed or cut, which reduces preparation at mealtime.

Frozen peas that are thawed but not cooked can be substituted for fresh peas in salads and other uncooked dishes. To quickly thaw peas, place them in a strainer or colander and pour boiling water over them.

A bag of frozen peas makes an excellent ice pack because it molds to your body. Wrap it in a towel to insulate the cold before using. The peas can be refrozen and used many times as long as they are labeled properly so that they are not mistakenly eaten.

SOY-SAUCED PEAS

1 medium onion, chopped
2 4-ounce cans mushroom pieces and stems, drained
2 tablespoons butter or margarine
2 16-ounce packages frozen peas, thawed
1 8-ounce can sliced water chestnuts, drained and halved
3 tablespoons soy sauce

In a large saucepan, melt the butter over medium heat. Add onion and sauté until onion softens, about 3 minutes. Add mushrooms, peas, water chestnuts and soy sauce. Cook until heated through, about 10 minutes. Makes 8 servings.

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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.

Copyright 2005, Tammy Perry Olson

Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com{{PERIOD}}

The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.

Friday, April 01, 2005

The Practical Pantry Newsletter Issue #1

April 2005

Visit our website at http://www.practicalpantry.com every week for new columns, recipes, tips, and more!

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In this issue:

—News from the Kitchen
—Reader Questions
—Tried and True
—Direct from the Pantry
—‘Tis the Season
—Nibbles
—Pantry Staple of the Month

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-- News from the Kitchen --

Welcome to the first issue of The Practical Pantry newsletter! We hope you will find the recipes tasty and the information helpful. Although we are starting small, we look forward to adding more sections in the future and may increase the frequency of the newsletter. Your input is important to us and will help us improve the newsletter. Email any comments or suggestions to .

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-- Reader Questions --

Q: How many cups of confectioners’ sugar make one pound?

A: 1 pound of confectioners’ sugar equals 4 cups unsifted confectioners’ sugar. If it is Domino’s confectioners’ sugar, their website says 1 pound equals 3-3/4 cups unsifted confectioners’ sugar.

Q: I have a recipe that calls for self-rising flour, but I only make it once or twice a year so I don’t want to buy it. What can I add to regular flour to make it self-rising?

A: To make 1 cup of self-rising flour, put 1-1/2 teaspoons baking powder and 1/2 teaspoon salt into a 1-cup measuring cup and then add all-purpose flour to make 1 cup.

If you have a question about a cooking technique or ingredient, or if you are just looking for a recipe, write to The Practical Pantry at .

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-- Tried and True—

I make this recipe often because it is simple and filling. I used to make it with boneless skinless chicken breasts that I cut into bite-size pieces, but I found the ground chicken or turkey was easier and tasted just as good.

WHITE CHILI

1 pound ground chicken or turkey
1 medium onion, chopped
1 15-ounce can chicken broth
1 4-ounce can chopped green chilies, undrained
2 cloves garlic, minced
1/2 teaspoon dried oregano
Dash cayenne pepper, or to taste
1 15-ounce can white kidney beans, drained

In a saucepan coated with nonstick cooking spray, sauté chicken and onion until no longer pink; drain if desired. Stir in broth, chilies, garlic, oregano, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in beans; cook 10 minutes longer. Serve over rice if desired. Makes 4 servings.

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-- Direct from the Pantry --

When time is short, combine a few canned goods from the pantry into an easy meal.

EASY SOUTHWESTERN SOUP

2 10-ounce cans diced tomatoes with green chilies
1 15.25-ounce whole kernel corn, drained
1 15-ounce can black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional

In a saucepan, combine tomatoes, corn, and beans; heat through. Garnish servings with cheese and sour cream if desired. Makes 4 servings.

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-- ‘Tis the Season --

Spring is a wonderful time of year. Asparagus is in season, but there are still days where it is cool enough to enjoy a hot and creamy bowl of soup.

CREAM OF ASPARAGUS SOUP

2 tablespoons butter or margarine
1 large onion, finely chopped
1 tablespoon all-purpose flour
4 cups chicken broth
1-1/2 pounds asparagus, washed, woody ends snapped off, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper
1 cup milk

In a large saucepan, melt the butter over moderately high heat. Add the onion and sauté for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is very tender. Using a slotted spoon, remove ½ cup of the asparagus to a plate.

In a food processor or blender, in batches if necessary, puree the soup for 45 seconds or until smooth. Return soup to the saucepan, add the milk, and cook, uncovered, over moderate heat until hot, stirring frequently. (Do not let it boil.) Ladle soup into bowls and garnish with the reserved asparagus. Makes 6 servings.

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-- Nibbles --

Check this space monthly for news about products, contests, cookbooks, and more.

(NAPSI)-Maybe you don’t cry over spilled milk, but if a spilled milkshake is grounds for tears, a new contest may be for you. It asks milkshake fans to stir up some creative milkshake recipes, using unusual combinations of flavors and ingredients.

If you’re having a brain freeze, here’s an idea to get you started: a peanut butter and jelly milkshake.
The contest winner’s just desserts: ten shares of Martha Stewart stock and an actual Holstein cow (think of all the milkshakes you could make)-or its cash equivalent, about $1,000.

The contest is sponsored by Idea Kitchen, a kitschy company that knows a thing or two about ice cream and shakes. Among other fun kitchen products, it offers a Motorized Ice Cream Cone that spins the ice cream for you and the Hand Crank Milkshake Mixer-to use it, just add frozen ingredients and turn the hand crank.

For more information or to enter the contest, visit the web site http://www.ideakitchen.net.

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-- Pantry Staple of the Month --

The best line of defense against take-out food for dinner is a well-stocked pantry.

Few things make us think of the pantry like a can of tuna. Tuna is a handy pantry staple that you easily can turn into a nutritious lunch or a quick dinner. And with the varieties available, you have far more choices than water or oil packed. Purchase tuna flavored with lemon, herbs, and more in containers that vary from pop-top cans to pouches.

As with any fish, mercury is a concern. For more information about mercury in tuna, check out “What You Need to Know About Mercury in Fish and Shellfish” at the FDA’s website at http://www.cfsan.fda.gov/~dms/admehg3.html.

GARDEN TUNA SALAD

To lighten this dish, use fat-free mayonnaise and sour cream.

1 6-ounce can water-packed tuna, drained and flaked
2/3 cup chopped seeded and peeled cucumber
1/2 cup shredded carrot
1/4 cup finely chopped green onion
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
Pepper to taste
8 slices bread
4 lettuce leaves

In a bowl, combine tuna, cucumber, carrot, onion, mayonnaise, sour cream, lemon juice, and pepper. Spread on 4 slices of bread; top with lettuce and remaining bread. Makes 4 servings.

Remember to rotate your pantry ingredients. If you buy tuna in bulk, don’t stack new cans on top of old cans.

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The Practical Pantry, in print since 1998 and on the web since 2000, is a weekly column with recipes to turn pantry staples into easy and healthy dishes.

Copyright 2005, Tammy Perry Olson

Feel free to forward this newsletter to your friends who enjoy quick and easy recipes! If this newsletter was forwarded to you, please sign up for yourself at http://www.practicalpantry.com{{PERIOD}}

The Practical Pantry will never share your personal information, including your email address, to any third parties under any circumstances without your prior consent.

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