Northwest NEWS

August 24, 1998

Home & Garden

DINING IN: Flavorful Fall Lunches


Grilled Black Bean Patties

   2 tsp. canola or vegetable oil
   1 red onion, chopped
   2 scallions, including greens, minced
   2 garlic cloves, minced
   1 Tbsp. grated orange zest
   2 tsp. ground cumin
   2 tsp. ground coriander
   1/4 c. minced fresh cilantro
   2 tsp. red wine vinegar
   2 c. cooked or canned black beans, drained
   1 c. cooked medium-grain brown rice
   6 pita pockets or burger buns
   salsa (optional)
   Heat the oil in a medium skillet over medium-high heat, swirling the pan to coat the bottom. Add the onion, scallions, garlic, orange zest, cumin, corainder, and cilantro. Turn the heat down to medium-low and saute, stirring often, until the vegetables have softened, about 7 minutes. Stir in the vinegar and the beans, and continue cooking until the mixture is dry, and the beans mash easily, about 10 minutes. Remove from the heat.
   Heat a charcoal, gas or stovetop grill. Transfer the bean mixture to a small mixing bowl and add the rice, using your hand to blend it with the beans. Shape the mixture into 6 patties. Grill each patty over hot coals or on a stovetop grill until lightly browned on both sides, about 10 minutes altogether. Serve in pita or buns garnished with salsa. Serves 4.

Sweet and Sour Stir-Fry

   1 Tbsp. cornstarch
   1 Tbsp. soy sauce
   1 clove garlic, minced
   1/2 tsp. minced fresh ginger
   1/2 lb. boneless, skinless chicken, cut into thin strips
   3 Tbsp. vegetable oil, divided
   2 medium zucchini, thinly sliced
   2 carrots, cut diagonally into thin slices
   1 onion, chunked
   1/4 lb. fresh mushrooms, sliced
   2 Tbsp. water
   2/3 c. sweet and sour sauce
   Combine cornstarch, soy sauce, garlic, ginger and 1 Tbsp. water; stir in chicken. Let stand for 10 minutes. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add zucchini, carrots and onion, stir-fry 2 minutes. Reduce heat to medium; sprinkle 1 Tbsp. water over vegetables. Cover and cook 2 minutes, stirring frequently. Stir in chicken, mushrooms and sweet and sour sauce. Cover and cook 2 minutes longer, stirring occasionally. Serves 4.

Satay Beef Salad

   1 1/8 lb. sliced deli roast beef
   1/3 cup peanut butter (creamy or chunky)
   1 1/2 Tbsp. toasted sesame oil
   2 Tbsp. rice vinegar
   1 1/2 Tbsp. soy sauce
   1 clove fresh garlic, peeled
   3/4-inch cube peeled fresh ginger stem
   1/4 cup water
   1 bag prepared green salad (1 lb.) from produce section or 1 lb. mixed greens
   Place dressing ingredients in a blender or food processor and blend 30 seconds or until dressing is smooth. Divide salad greens onto 6 plates. Slice beef into julienne pieces and distribute on salad greens. Pour dressing over salads and serve. Serves 6.

Pinto Bean Ful

   3-4 romaine lettuce leaves, cut crosswise into 1/2 strips,
   1 Tbsp. extra virgin olive oil
   1/3 c. chopped onion
   2 c. cooked pinto beans or 1 15 oz can, drained/ rinsed
   1 med. tomato, seeded/ diced
   1/3 c. diced seedless cucumber, not peeled
   1 Tbsp. chopped parsley
   1 Tbsp. fresh lemon juice
   Salt and ground pepper
   4 pieces warm pita bread
   Arrange the lettuce to cover a serving plate and set aside. In a medium, non-stick skillet, heat the oil over medium-high heat.Saute the onion until slightly soft, about 4 minutes. Add the beans, mashing about half of them coarsley with a fork.
   Add the tomato, cucumber, and parsley. Mix until some of the mashed beans and creamy, and the mixture is warmed through, but not hot. Remove from the heat.
   Mix in the lemon juice. Season to taste with salt and pepper. Spread the beans over the lettuce and serve immediately. Pass pita bread seperately. Serves 4.