The Practical Pantry

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

Go Greek for dinner

Ethnic recipes don’t have to be difficult, especially when a cuisine is represented by some common flavors. For Greek food, those seasonings include spices like oregano and garlic along with some common ingredients like feta cheese. Try using these items to bring the flavor of Greece to dinner.

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Greek-Style Green Beans

2 cups fresh green beans, cut into 2-inch pieces
1/2 small sweet onion, cut into thin wedges
1 tablespoon olive oil
1 small tomato, cut into eighths
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper

Place the beans in a saucepan and cover with water; bring to a boil. Cook until crisp-tender, about 3 to 4 minutes; drain. In a small skillet, sauté onion in oil for 3 minutes. Add the beans; sauté until tender, about 5 minutes. Reduce heat. Add the tomato, oregano, salt, and pepper; cook heated through, about 2 minutes. Makes 2 servings.

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Greek Pita Pizzas

2 whole pita breads
2 tablespoons olive or vegetable oil, divided
1/4 cup sliced black olives
2 teaspoons red wine or cider vinegar
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
Dash pepper
1/2 cup torn fresh spinach
1/3 cup crumbled feta cheese
1 small tomato, seeded and chopped
1/4 cup shredded Parmesan cheese

Preheat oven to broil. Brush pita with 1 tablespoon oil. Place on a baking sheet. Broil 4 inches from the heat for 2 minutes. Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper, and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato, and Parmesan cheese. Broil until cheese is melted, about 3 minutes. Makes 2 servings.

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Greek Tomato and White Bean Pasta

2 14.5-ounce cans Italian-style diced tomatoes
1 19-ounce can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Cook the pasta according to package directions. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook until spinach wilts, about 2 minutes, stirring constantly. Serve sauce over pasta, and sprinkle with feta. Makes 4 servings.

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Pantry Pointers

If a recipe calls for Greek seasoning and you don’t have any on hand, make your own. For every teaspoon of seasoning called for, combine 1/4 teaspoon each dried oregano and dried thyme with 1/8 teaspoon each dried basil, dried marjoram, onion powder, and garlic powder.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Issue #25 – April 2008

The Practical Pantry Newsletter

Issue #25 – April 2008

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Features in this issue:

-- Direct from the Pantry
-- Easy Entrees
-- Nibbles
-- Recent Columns

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If you wondered whether or not you had been dropped from the newsletter mailing list for The Practical Pantry, the answer is no. There has not been a newsletter lately. If you are a new subscriber, welcome! Hopefully we are back on our monthly schedule for newsletters so you can get recipes and tips in your inbox.

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-- Direct from the Pantry --

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

SAUSAGE BEAN STEW

1 pound fully cooked smoked sausage, halved and cut into 1/4-inch slices
2 10-ounce cans diced tomatoes and green chilies, undrained
1 15.5-ounce can great northern beans, rinsed and drained
1 15.25-ounce can whole kernel corn, drained
1 15-ounce can lima beans, drained
1 15-ounce can black beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, combine the first eight ingredients. Heat through. Serve in bowls over rice if desired. Makes 6 to 8 servings.

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-- Easy Entrees --

Incorporating fish into your diet is easy with recipes that add a lot of flavor to an otherwise plain piece of fish.

MICROWAVE ITALIAN ORANGE ROUGHY

1 pound orange roughy fillets
1/2 cup tomato juice
2 tablespoons white vinegar
1 envelope Italian salad dressing mix
1/4 cup chopped green onions
1/4 cup chopped green pepper

Place fish fillets in a shallow 2-quart microwave-safe dish, positioning the thickest portion of fish toward the outside edges. Combine tomato juice, vinegar and salad dressing mix; pour over fish. Cover and refrigerate for 30 minutes.

Sprinkle with onions and green pepper. Cover and microwave on high for 2 minutes. Turn fillets over; cook until fish flakes easily with a fork, about 1 to 3 additional minutes. Let stand, covered, for 2 minutes. Makes 4 servings.

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-- Nibbles --

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

SLOW COOKER DOUBLES AS PERSONAL CHEF

(NAPSI)-A personal chef who prepares dinner while you’re out of the house? Who wouldn’t want one? But you may already have an electric version. It’s called a slow cooker, and, with very little planning and effort, you can open the front door and be greeted by the inviting smells of beef stew or homemade chicken soup.

This countertop appliance cooks foods slowly at a low temperature--generally between 170 and 280 degrees. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

According to the USDA Meat and Poultry Hotline, “Direct heat from the pot, lengthy cooking, and steam created within the tightly covered container combine to destroy bacteria and make slow cooking a safe process.”

To Be Food Safe, follow these helpful hints for safe cooking in a slow cooker.

* Select recipes with a high moisture content, such as chili, soup, stew or spaghetti sauce. Always thaw meat or poultry before putting it into a slow cooker.

* If using a commercially frozen slow cooker product, prepare it according to manufacturer’s instructions.

* A clean cooker, clean utensils and a clean work area are essential. Wash hands with warm water and soap and wash utensils with hot soapy water before and after preparing food.

* If you cut up ingredients in advance, it’s easy to place them in the slow cooker before leaving home. Keep perishable foods refrigerated until placing them in the cooker.

* Use the right amount of food. Fill the cooker between half and two-thirds full. If using vegetables, place them into the cooker first, add meat or poultry and cover the food with liquid.

* Make sure the slow cooker is turned ON. The Hotline receives calls from panicked cooks who forgot to turn the switch ON and arrive home to uncooked ingredients, which are not safe and must be discarded.

* If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low. However, it’s safe to cook foods on low the entire time.

For more food safety information about meat, poultry or egg products, call the USDA Meat and Poultry Hotline at 1 (888) MPHotline or 1 (888) 674-6854, type a question into “Ask Karen” (http://www.AskKaren.gov), go to http://www.fsis.usda.gov or visit befoodsafe.gov.

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-- Recent Columns –

Below is a list of recent columns and recipes posted at The Practical Pantry.

Make it a sandwich night: Slow Cooked BBQ Pork Sandwiches, Microwave Summer Sub Sandwich, and Pepper Steak Sandwiches

Bake your chicken breasts: Garlic Cheddar Chicken, Salsa Chicken, and Honey Mustard Grilled Chicken.

Think spring, think asparagus: Asparagus Tomato Salad, Saucy Baked Asparagus, and Pasta with Asparagus

Start with a cake mix: Chocolate Chocolate Chip Cake, Pineapple Cake, and Banana Cake.

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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 2008, 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 The Practical Pantry.

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

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

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

Make it a sandwich night

Put some deli meat and cheese between two slices of bread and you’ve got a quick and easy lunch. But sandwiches are good for other meals as well. Try spending a little more time making fillings hearty enough for dinner.

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Slow Cooked BBQ Pork Sandwiches

1 14-ounce can beef broth, regular or reduced sodium
3 pounds boneless pork ribs
1 18-ounce bottle barbeque sauce

Pour can of beef broth into slow cooker; add boneless pork ribs. Cook on High heat until meat shreds easily, about 4 hours. Remove meat; shred with two forks. It may take a few minutes before meat starts to shred easily.

Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet; stir in barbeque sauce. Bake until heated through, about 30 minutes. Serve on sandwich rolls. Makes 12 servings.

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Microwave Summer Sub Sandwich

1 1-pound loaf unsliced French bread
1 3-ounce package cream cheese, softened
8 slices fully cooked ham
6 slices provolone cheese
1 4-ounce can sliced mushrooms, drained
1-1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced

Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone, and mushrooms. Replace top. Cut loaf in half; wrap in paper towels. Microwave on high until cheese melts, about 45 to 60 seconds. Remove top; add lettuce, tomatoes, onion, and peppers. Replace top. Cut into serving-size pieces. Makes 4 servings.

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Pepper Steak Sandwiches

2 medium green pepper, julienned
1 small onion, sliced
4 garlic cloves, minced and divided
1 tablespoon olive or vegetable oil
3/4 pound cooked sirloin or round steak, thinly sliced
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup butter or margarine, softened
4 French or Italian sandwich rolls, split and toasted

In a skillet, sauté green peppers, onion, and half of the garlic in oil until vegetables are tender. Add steak, salt if desired, and pepper; heat through. Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops. Makes 4 servings.

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Pantry Pointers

Sandwiches are a great place to sneak some extra vegetables into your diet, but don’t limit yourself to lettuce and tomatoes. Instead, try cucumbers, mushrooms, spinach, bell peppers, onions, and sprouts.

Black and green olives are a good sandwich condiment that makes any sandwich seem like it came from a deli.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Bake your chicken breasts

Boneless, skinless chicken breasts are simple to prepare in a variety of ways. And because they easily are stored in the freezer, they are an excellent choice for busy weeknight meals.

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Garlic Cheddar Chicken

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves

Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat; add garlic and cook until tender, about 5 minutes. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breasts in a 9x13-inch baking dish. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Makes 8 servings.

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Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream, optional

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13-inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts; pour salsa over all. Bake until chicken is no longer pink and juices run clear, about 25 to 35 minutes. Sprinkle chicken evenly with cheese; continue baking until cheese is melted and bubbly, about 3 to 5 minutes. Top with sour cream before serving if desired. Makes 4 servings.

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Honey Mustard Grilled Chicken

1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat until chicken is no longer pink and juices run clear, about 18 to 20 minutes, turning occasionally. Baste occasionally with the reserved sauce during the last 10 minutes. Makes 4 servings.

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Pantry Pointers

The best way to thaw chicken breasts is in the refrigerator. Allow about five hours of thawing time per pound.

When using a meat thermometer to check chicken breasts for doneness, make sure the internal temperature reaches 170 degrees.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

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

Start with a cake mix

Few things can bring on a smile faster than cake, and few things make baking one easier than a mix. Take a box of mix, throw in an egg and oil, and soon you will enjoy one sweet bite after another. Add a little some extra, you’ll be able to create a special cake that no one will guess began with a mix.

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Chocolate Chocolate Chip Cake

1 18.25-ounce package chocolate cake mix
1 3.9-ounce package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour a bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour; cool. Makes 12 servings.

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Pineapple Cake

1 18.25-ounce package yellow cake mix
1 8-ounce can crushed pineapple, juice reserved
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar, and cinnamon. Stir in the pineapple and nuts. Divide the pineapple mixture evenly between the prepared pans; cover each pineapple layer with the cake mix batter.

Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired. Makes 10 servings.

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Banana Cake

1 18.25-ounce package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Grease and flour a 9x13-inch baking pan. Do not preheat oven. Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter; pour into prepared pan. Place in oven and turn oven to 350 degrees. Bake for 1 hour. Let cake cool thoroughly and then refrigerate. Makes 24 servings.

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Pantry Pointers

A cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.

The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com

Celebrate Easter with a brunch

If Easter dinner seems to daunting or too difficult to schedule with family, consider an Easter brunch. Since brunch isn’t served too early or too late, it’s just right for many people.

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Broccoli Quiche

2 tablespoons butter or margarine
1 medium onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or margarine, melted

Preheat oven to 350 degrees. Over medium-low heat, melt butter in a large saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk; season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake until center has set, about 30 minutes. Makes 6 servings.

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Garlic Home Fries

1/4 cup butter or margarine
4 russet potatoes (about 2 pounds), quartered and sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Melt the butter in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt, and pepper; stir to coat potatoes evenly. Cover; cook for 15 minutes, stirring occasionally. Remove cover; increase heat to medium-high and cook, stirring frequently, until potatoes are tender. Makes 8 servings.

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Reduced-Fat Coconut Cream Cake

1 18.25-ounce package white cake mix
3 egg whites
1-1/4 cups water
2/3 cup flaked coconut, divided
1 14-ounce can fat-free sweetened condensed milk
1 teaspoon coconut extract
1-1/2 cups reduced-fat whipped topping

In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13x 2-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees until a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes.

Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. Let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Makes 15 servings.

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Pantry Pointers

For easy decorations for your brunch table, look for spring flowers like tulips and daffodils.

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.

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.