Northwest NEWS

October 12, 1998

Home & Garden

DINING IN: Don't forget your veggies


Peppers stuffed with vegetables and rice

Peppers Stuffed with Vegetables and Rice
   1/2 onion, diced
   1 stalk celery, diced
   1 carrot, diced
   1 medium zucchini, diced
   1/4 c. water
   1 tsp. salt
   2 tsp. dried basil
   2 tsp. dried thyme
   2 c. canned diced tomatoes
   1 c. tomato puree
   4 c. cooked brown rice
   6 bell peppers
   For Sauce:3 cups of your favorite tomato-based pasta sauce
   Filling:In a skillet, cook the onion, celery, carrot and zucchini in the water, stirring. Add the salt, basil and thyme. When the carrot is soft, add the tomatoes and tomato puree. Simmer 5 minutes. Stir in the cooked rice and set aside. Cut the bell peppers in half length-wise; remove seeds. Preheat the oven to 350 degrees. Spoon the filling into the pepper halves. Arrange stuffed peppers in a baking dish and cover with pasta sauce. Bake 30 minutes.
   Ravioli w/Creamy Spinach Sauce
   1 pkg. (24 oz.) ravioli
   1 box (10 oz.) frozen chopped spinach
   1 jar (14.5 oz.) alfredo pasta sauce
   1/4 tsp. ground nutmeg
   1 c. chopped tomato or roasted red pepper
   In large saucepan, cook ravioli according to package directions; drain and set aside. Cook spinach according to package directions; place in strainer. Press excess water from spinach with back of spoon. In same saucepan, place apinach, lfredo sauce and nutmeg; cook over medium heat until heated through. Add ravioli and tomato; toss together. Serving suggestion: serve with a marinated tomato salad. Serves four.
   Vegetables and Brown Rice
   3 Tbsp. oil
   1/2 c. broccoli pieces
   3 green onions, sliced, including tops
   1 medium garlic clove, minced
   1 red pepper, thinly sliced
   1 c. thinly sliced zucchini
   1 c. sliced fresh mushrooms
   1/2 c.slivered almonds
   3 c. cooked brown rice (1 c. uncooked)
   4-6 Tbsp. soy sauce
   In a large skillet or wok, heat about 1 Tbsp. of the oil over high heat. Add broccoli and stir fry 1 minute or until almost tender. Add onions, garlic and green pepper and stir fry 1 minute, adding more oil to prevent sticking. Add zucchini, mushrooms and almonds. Stir fry 2 minutes or until barely crisp-tender. Mix in rice and heat through. Season to taste with soy sauce.
   Winter Squash Gratin
   1 lb. winter squash (butternut or acorn)
   1 lb. cauliflower, cut in florets
   1 Tbsp. butter
   2 Tbsp. flour
   2 c. warm milk
   1/4 c. grated Parmesan cheese
   1/2 tsp. ground nutmeg
   Salt and ground pepper
   Heat the oven to 450 degrees. Cut the squash into quarters, scoop out the seeds, and wrap each piece tightly in foil. Bake until tender, about 40 minutes. Let it cool before cutting off the rind and chopping the squash into small cubes. Meanwhile, steam the cauliflower until just cooked. In a medium saucepan, melt the butter. When it starts to sizzle, stir in the flour and cook over low heat, whisking constantly, until the mixture is bubbling and golden. Stir in the milk, turn the heat up to medium, and keep whisking until the mixture is smooth and thick, about 10 minutes. Remove the pan from the heat. Whisk in half of the cheese, and all of the nutmeg, salt and pepper. Place the cubed squash and the cauliflower in an 8-inch square baking pan, and pour the sauce on the top. Sprinkle with remaining cheese and bake for 15 minutes. Serves six.