MARCH 31, 1997

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Dining In: Eating healthy and liking it


linguine Linguine with Shrimp and Tomatoes
(from the American Insitute for Cancer Research)
   4 oz. linguine
   1 Tbsp. vegetable oil
   1 garlic clove, chopped
   2 Tbsp. finely chopped shallots
   2 large tomatoes, coarsely chopped
   1/4 tsp. dried basil
   1/2 lb. small or medium shrimp (raw)
   2 spring onions, chopped
   Salt
   Freshly ground pepper

   In a large pot of boiling water, cook linguine until it is tender but firm (according to package directions), drain, and set aside, keeping warm in the pot with a little water. Meanwhile, in a heavy fry pan, heat the oil over medium heat. Add the garlic and shallots and cook, stirring, for about 30 seconds. Add the tomatoes and basil and cook for 1-2 minutes. Stir in the shrimp and cook until they are hot and pink. Sprinkle the sauce with spring onions and season with salt and pepper. Serve over hot linguine.

Fiesta Chicken Salad
   1 c. toasted wheat germ, divided
   1/4 c. grated Parmesan cheese
   1 tsp. ground cumin
   1/2 c. 1% lowfat buttermilk
   1 lb. chicken breast tenders
   Non-stick cooking spray
   6 c. romaine lettuce, torn into bite-size pieces
   1 c. canned black beans, rinsed, drained
   1 c. frozen whole kernel corn, thawed, drained
   1 red bell pepper, cut into strips
   1/3 c. chunky salsa
   1/3 fat-free Italian vinaigrette-style dressing

   Heat oven to 375 F. In shallow dish, combine 1 cup wheat germ, cheese, and cumin; mix well. Pour buttermilk into another shallow dish. Dip chicken into buttermilk, then into wheat germ mixture. Dip chicken again, coating thoroughly. Arrange on large baking sheet. Lightly spray on both sides with cooking spray. Bake 15 to 18 minutes or until chicken is no longer pink. Place lettuce, beans, corn, and bell pepper in large bowl. Combine salsa and dressing; pour over salad, tossing to coat. Arrange salad on large platter and top with chicken.

Garden Chicken Burgers with Basil-Gorgonzola Salsa
   1 lb. boneless, skinless ground chicken breast
   1 egg, slightly beaten
   2 c. fresh bread crumbs
   1/2 c. diced red onion
   1/2 c. finely chopped red pepper
   1/4 c. grated gorgonzola cheese
   2 Tbsp. snipped fresh basil
   1/2 tsp. each salt and freshly ground pepper
   6 English muffins, split, lightly toasted and buttered
   Basil gorgonzola salsa (recipe follows)
   Red lettuce leaves
   Red pepper rings
   Basil leaves

   In a medium bowl, combine chicken with egg, bread crumbs, onion, and red pepper. Shape mixture into six patties, about 1/2-inch thick. Coat a heavy non-stick skillet with cooking spray. Preheat over medium heat until hot. Add patties and cook until chicken is thoroughly cooked (165 to 170 F), and until juices run clear, turning once--about 20 minutes. Drain salsa of any accumulated juices; mix. Top bottom half of each muffin with a burger and a tablespoon of salsa. Serve open-faced with top half of muffin garnished with lettuce, pepper rings and basil leaves. Serve with remaining salsa.

Basil Gorgonzola Salsa
   2 c. plum tomatoes, seeded and finely chopped
   1/2 c. finely chopped red pepper
   1/2 c. diced red onion
   1/2 c. grated gorgonzola cheese
   1/4 c. snipped fresh basil
   1/4 c. snipped fresh parsley
   2 Tbsp. fresh lemon juice
   1/2 tsp. salt

   Combine all ingredients and serve.