Monday, June 02, 2008
Ten years of food and fun
The Practical Pantry made its first appearance on June 4, 1998. Here are three classic recipes from over the years, including one of the very first. For more classic recipes, stay tuned to The Practical Pantry website (http://www.practicalpantry.com) for information on the 10-year anniversary cookbook that will be available later this month.
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This recipe from the November 9, 2006 column is a tasty, low-fat way to serve potatoes.
Crispy Potato Wedges
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon paprika
4 large baking potatoes
Preheat oven to 400 degrees. In a bowl, combine cheese, salt, garlic powder, oregano and paprika. Line a baking sheet with aluminum foil. Cut each potato into eight wedges; place on foil. Coat wedges with nonstick cooking spray. Sprinkle with cheese mixture. Bake until tender, about 30 minutes, turning occasionally. Makes 8 servings.
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This recipe from the March 27, 2003 column is perfect for busy weeknights.
Quick Pasta Primavera
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup milk
2 cups broccoli florets
1 large carrot, julienned
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
3 cups cooked spaghetti
In a large saucepan over medium heat, combine soup and milk; mix well. Add broccoli, carrot, cheese, garlic, and pepper; mix. Cook, uncovered, until vegetables reach desired tenderness, about 10 to 12 minutes. Stir in spaghetti; heat through. Makes 4 servings.
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This recipe appeared in the very first column. When asparagus isn’t in season, try using 2 cups of broccoli, cauliflower, or a mixture of the two.
Eric’s Fish Hot Dish
1 pound fish
1 cup uncooked short-grain brown rice
2 cups water
1 tablespoon olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 rib celery, chopped
1 onion, chopped
3 carrots, thinly sliced
1 bunch asparagus, cut into 1- to 1.5-inch pieces
Salt and pepper to taste
Bring the water to a boil. Add brown rice and bring to a boil again. Reduce heat, cover tightly, and simmer until the water is all absorbed by the rice. Remove from heat.
Coat the bottom of a casserole dish with the oil. Spread fish over oil. Cover with all of the garlic and half of the lemon juice. Top with half of the rice, all of the vegetables, and the remaining rice. Add the remaining lemon juice and salt and pepper to taste. Cover with foil and bake for 30 minutes at 350 degrees. Makes 4 servings.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com