Northwest NEWS

August 17, 1998

Home & Garden

Dining In

Healthy and Delicious

   Cucumber-Dill Salad
   1 medium red onion, minced
   1/4 c. white vinegar
   2/3 c. plain lowfat yogurt
   2 Tbsp. sugar
   3 Tbsp. dried Dill
   3/4 tsp. salt
   1/2 tsp. freshly ground pepper
   2 large cucumbers (1 1/2 lbs.) peeled and thinly sliced
   Combine the onion, vinegar, yogurt, sugar, ginger, salt and pepper in a salad bowl and mix until well blended. Add the cucumbers, gently tossing with the dressing to coat evenly.
   Cover and refrigerate 15 minutes or until ready to serve (may be made up to a day ahead).
   Serves 4
   Mideastern Tabouli
   2 c. dry bulgur wheat
   1/2 c. olive oil
   1/3 c. balsamic vinegar
   1 tsp. minced garlic
   1 lb. grilled chicken, cut into strips
   3/4 c. crumbled feta cheese
   1/2 c. cooked chick peas (optional)
   3 plum tomatoes, diced
   1 large cucumber, peeled. seeded and diced
   1 red onion, diced
   1 yellow bell pepper, diced
   1 large bunch fresh parsley, minced
   20 fresh mint leaves, minced
   pita bread (optional)
   salt and pepper to taste
   In a large bowl, combine bulgur wheat and 3 cups boiling water. Cover and let stand 30 minutes or until bulgur is tender.
   In 1 cup glass measure whisk together oil, vinegar, garlic, salt and pepper. Add vinaigrette to bulgur, cover and refrigerate until 30 minutes before serving.
   Just before serving, combine turkey, feta cheese, chick peas, tomatoes, cucumber, onion, bell pepper, parsley and mint with bulgur mixture. Serve cold with warm pieces of pita bread.
   Serves 8
   Garden Sandwich
   2/3 c. dreied tomato halves, snipped into thin strips
   6 oz. light cream cheese, at room temperature
   1 clove garlic, pressed
   1/4 tsp. salt
   dash cayenne pepper
   8 slices whole-grain gread
   4 romaine lettuce leaves
   8 thin tomato slices
   1 medium avocado, peeled, pitted and sliced
   4 slices red onion, separated into rings
   In a small bowl, cover tomatoes with boiling water, set aside 10 minutes. Meanwhile, in bowl, beat cheese, garlic, salt, salt and cayenne. Thoroughly drain dried tomatoes and pat dry with paper towels, beat into cheese mixture. Dividing equally, spread cheese mixture onto 4 bread slices. Layer remaining ingredients on cheese, dividing equally. Top with remaining bread slices
   Serves 4
   Shrimp and Oranges
   1 Tbsp. olive oil
   2 cloves garlic, minced
   1 tsp. dried thyme
   1/4 tsp. ground pepper
   Pinch of crushed red-pepper flakes
   1 lb. medium shrimp, peeled and deveined
   1 sweet red pepper, julienned
   4 scallions, thinly sliced
   In a large bowl, combine oil, garlic, thyme, black pepper and pepper flakes.
   Add shrimp and toss to coat. Cover and marinate at room temperature for 15 minutes. Heat a non stick fry pan over medium heat until hot. Add shrimp and saute for 5 minutes, or until shrimp are lightly browned. Remove shrimp with a slotted spoon. Add the red pepper and scallions. Saute for 5 minutes, or until the peppers are tender. Stir in the oranges. Return shrimp to pan and reheat briefly. Serve with rice or bulgur.
   Serves 4
   Siesta Pasta
   6 oz. spaghetti, uncooked
   Vegetable cooking spray
   1 c. fresh broccoli flowerets
   1 c. thinly sliced carrot
   1 c. sliced zucchini
   1/4 c. sliced onion
   1/3 c. chopped green pepper
   10 cherry tomatoes, halved
   2 Tbsp. commercial oil-free Italian dressing
   1/4 c. grated Parmesan cheese
   1 Tbsp. minced fresh parsley
   1/4 tsp. sweet red pepper flakes
   1 small sweet yellow pepper, seeded and cut into julienne strips
   Cook spaghetti according to package directions, omitting salt and fat. Drain, set aside. Coat a non stick skillet with cooking spray; place over medium-high heat until hot. Add broccoli, carrots, zucchini and onions. Saute 4 minutes. Add spaghetti, tomatoes and Italian dressing, cook until heated. Transfer to a serving bowl. Sprinkle with cheese, parsley and pepper flakes; toss gently to combine.
   Serves 8
   South of the Border Turkey Kabobs
   1 package boneless turkey breast medallions
   1/4 c. vegetable oil
   1/4 c. fresh lime juice
   2 tsp. salt
   1 tsp. chili powder
   1/2 tsp. garlic powder
   2 medium yellow squash, cut into 3/4-inch chunks
   2 medium onions, cut into 3/4-inch chunks
   2 green bell peppers, cut into 3/4-inch chunks
   2 red bell peppers, cut into 3/4-inch chunks
   Combine oil, lime juice, salt, chili powder and garlic powder in large bowl. Toss vegetables in oil mixture, stir to coat. Transfer vegetables to separate large bowl. Add turkey medallions to oil mixture, stir to coat. Thread turkey and vegetable alternatley onto skewers, leaving a small space between pieces. Grill over hot coals about 20 minutes or until turkey is no longer pink in the center, turning occasionally to prevent burning.