One pot easy cheesy vegetables and rice
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One pot easy cheesy vegetables and rice

Variety of salts match cooking needs

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Salt might be the original seasoning, but its modern uses range as widely as the variety of salts that are available.

This leaves many cooks wondering which is the best salt to use for various purposes. Fortunately, you don’t need to be a gourmet chef to use salts in ideal ways to help unlock the full flavor of a favorite dish. Always keep several types on hand, and try to use each for its ideal purpose.

Salt types include:

  • Sea salt – As its name suggests, water is taken directly from the sea and allowed to evaporate until only salt remains.

All-purpose sea salt can be measured like table salt and used in your favorite recipe. The smaller crystals of fine sea salt blend easily into dishes, helping to unlock the flavor of food. A sprinkle of coarse sea salt is ideal for finishing vegetable dishes and desserts.

  • Kosher salt – The compact crystals of kosher salt adhere well to food and dissolve slowly, imparting a well-rounded flavor. That makes it great for brining meat, rimming margarita glasses, roasting, barbecuing, marinating and making rubs. Its flakes are much bigger than table salt, and chefs like that it easily can be pinched for measuring.

So, why is it called kosher? It originally received its name because of its role in the process of making meats kosher. Today, it has many more uses.

  • Table salt – This go-to kitchen staple is a must for baking because the uniform crystals allow for precise measurements. Its crystals are also fine, making it perfect for filling salt shakers, spreading evenly over food and unlocking the flavors of your favorite meals and desserts.

Once you become familiar with the distinct sizes, flakes and flavors of various salts, you quickly will become an expert at pairing each with your favorite dishes. So, fill your pantry with several different kinds and start sprinkling away.

For more information of recipes, go to mortonsalt.com.

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SIDE DISH

One Pot Easy Cheesy Vegetables And Rice

1 1/2 tablespoons vegetable or canola oil

1/2 teaspoon Morton Fine Sea Salt

1 cup extra-long grain rice (15-minute variety)

2 cups frozen mixed veggies

3 cups chicken stock

1 1/2 cups shredded cheddar cheese

Heat oil in medium saucepan over medium-high heat. Add remaining ingredients, except for cheese. Bring to boil for 1 minute. Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed. Add cheese and stir until melted and serve immediately.

Recipe from Morton Salt.

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MAIN DISH

Lightly Seasoned Turkey Pot Pies

2 refrigerated pie crusts (15-ounce package), room temperature

1/4 cup flour

1 tablespoon dried rubbed sage, divided

1 pound skinless boneless turkey cutlets cut into 1-inch pieces (see cook’s note)

2 teaspoons Morton Nature’s Seasons Seasoning Blend, divided

2 teaspoons dried parsley flakes, crushed

4 tablespoons butter or margarine

2 1/3 cups canned reduced-sodium chicken broth

3 cups frozen mixed vegetables

1 cup sliced fresh mushrooms

1 cup baby carrots

1/2 cup sliced celery

Cook’s note: Cooked turkey or chicken may be substituted for turkey.

Fit one crust into 9-inch-deep pie pan following package directions; set aside. Reserve second crust for top.

Combine flour and 1 teaspoon sage in medium bowl. Season turkey with 1 teaspoon seasoning blend and parsley. Add turkey to flour; toss to coat.

Melt butter or margarine in heavy large skillet over medium-high heat. Add turkey and any remaining flour to skillet and stir until turkey is brown, about 5 minutes. Mix in broth and vegetables. Add remaining sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet, and simmer 5 minutes. Season with remaining seasoning blend.

Transfer filling to prepared pan. Top with second crust; crimp edges according to package directions. Cut 2 to 3 slits in top crust to release steam. Bake at 350 degrees, on preheated baking sheet, for 35 to 40 minutes or until golden brown.

Recipe from Morton Salt.

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CONDIMENT

Black Bean And Corn Salsa

2 tablespoons olive oil

1 cup corn kernels

1 small red onion, diced

1 small red bell pepper, diced

1 small green bell pepper, diced

1/4 cup black beans

1 tablespoon fresh cilantro, chopped

1 tablespoon lime juice

1 tablespoon prepared mustard

1 teaspoon Morton Sea Salt

1/2 teaspoon coarsely ground black pepper

Heat olive oil in a large skillet over medium high heat. Add the corn kernels and saute for 2 to 3 minutes until the corn starts to brown slightly. Add red onion, red and green peppers and black beans. Continue to saute, stirring occasionally, for 3 minutes.

Remove from heat and transfer corn mixture to a bowl. Add cilantro, lime juice, mustard, salt and black pepper. Mix well. Allow to cool, cover and refrigerate until needed.

Yields 4 servings.

Recipe from Morton Salt.

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DESSERT

Sea Salt Caramel Brownies

1 package fudge brownie mix

Eggs

Vegetable oil

Water

20 individually wrapped caramels

2 tablespoons milk

1 teaspoon Morton Coarse Sea Salt

Heat oven and prepare brownie mix per on-pack directions. Place brownie mix in 8-by-8-inch baking pan and set aside.

Place unwrapped caramels and milk in microwave-safe bowl and microwave on high for 1 minute, then 10-second intervals until the caramels easily are whisked. Whisk caramel sauce until caramel mixture is smooth and thoroughly combined.

Drizzle caramel sauce on top of brownie batter. Bake brownie batter per package directions.

Remove brownies from oven, and sprinkle with salt. Cool brownies before cutting.

Recipe from Morton Salt.