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January 5, 1998

Home & Garden



  What's for Dinner?
   Greek Pizza
   1 lb. turkey cutlets, cut into thin strips
   2 c. thinly sliced onion
   1/4 c. chopped fresh parsley
   1 tsp. lemon pepper
   1 tsp. minced garlic
   1 tsp. dried oregano
   2 tsp. olive oil
   1 pkg. frozen bread dough (or 12-inch thin crust Italian bread shell)
   1 c. chopped tomatoes
   6 Kalamata olives, pitted and slivered
   6 oz. feta cheese, crumbled
   In a large bowl, combine turkey strips, onion, parsley, lemon pepper, garlic and oregano.
   In a large non-stick skillet, over medium-high heat, saute mixture in oil 5 to 7 minutes or until turkey is lighlty-browned and no longer pink in the center. Place pizza shell on a large baking sheet. Top with turkey mixture, tomatoes, olives and cheese.
   Bake at 450 degrees for 10 to 12 minutes, until the crust is heated through and the cheese is slightly melted.
   Black Pepper Pork with Ramen Noodles
   3/4 lb. boneless lean pork
   2 cloves garlic, minced
   1 Tbsp. plus 1/3 c. stir-fry sauce, divided
   2 pkgs. (about 3 oz. each) dry ramen noodle soup
   2 Tbsp. vegetable oil, divided
   1 medium onion, thinly sliced
   4 c. (8 oz.) broccoli florets
   1/2 tsp. black pepper
   1 tsp. sesame oil
   Cut pork across grain into 1/2-inch wide strips; coat with mixture of garlic and 1 Tbsp. stir-fry sauce. Let stand 15 minutes. Meanwhile, cook noodles only in 2 qts. boiling water 2 minutes; drain. Rinse with cold water, drain thoroughly. Heat 1 Tbsp. vegetable oil in hot wok or large skillet over high heat. Add pork and stir-fry 1 1/2 minutes; remove. Reduce heat to medium-high; heat remaining vegetable oil in same pan. Add onions; stir-fry 1 minute. Add broccoli and 2 Tbsp. water; stir-fry 3 minutes. Stir in pork, noodles, remaining stir-fry sauce and pepper; cook, stirring well, until all ingredients are coated with sauce. Remove from heat; add sesame oil and toss well to combine.
   Thai Turkey Stir-Fry
   2 Tbsp. vegetable oil
   2 Tbsp. minced fresh ginger
   2 cloves garlic
   1 large red bell pepper, cut into 1/2-inch squares
   5 scallions, cut into 1/2-inch pieces
   10 oz. fresh spinach, washed, stems removed
   1 lb. fresh turkey cutlets, cut into 1-inch strips
   1/2 c. chopped fresh cilantro
   2 1/2 Tbsp. each, low-sodium and fresh lemon juice
   12 canned whole baby corn
   1/2 Tbsp. cornstarch dissolved in 1/2 Tbsp. water
   Salt and pepper, to taste
   2 c. hot, cooked rice
   In wok or large pan, heat oil. Add ginger and garlic. Saute 1 minute. Add red pepper and scallions. Saute 1 minute more. Add spinach. Saute 2 minutes.
   Add turkey, cilantro, soy sauce, lemon juice and corn. Saute 3 minutes. Remove turkey and vegetables with slotted spoon. Place in bowl.
   Add dissolved cornstarch to liquid in wok. Thicken slightly and pour over turkey. Season with salt and pepper. Accompany each portion with 1/2 c. hot, cooked white rice.
   Veggie Stuffed Veal Loaf
   Veal Loaf:
   1 1/2 lbs. ground veal
   1/4 c. thinly sliced green onions
   1/4 c. dry bread crumbs
   1 egg, lightly beaten
   2 Tbsp. milk
   1/2 tsp. salt
   1 tsp. vegetable oil
   1 1/2 c. shredded carrots
   1/4 c. thinly sliced green onions
   1/2 tsp. dried Italian seasoning
   Heat oven to 350 F. In large non-stick skillet, heat oil over medium-high heat until hot. Add carrots and green onions; cook and stir 1 to 2 minutes or until carrots are crisp-tender. Stir in Italian seasoning. Remove from heat; cool.
   In large bowl, combine veal loaf ingredients, mixing lightly but thoroughly. Place veal mixture on waxed paper and pat into 12x9-inch rectangle. Spread cooled filling over veal, leaving 1-inch border around edges. Starting at short end, roll up jelly-roll fashion, using waxed paper to lift and roll.
   Place loaf, seam side down, in 13x9x2-inch baking pan. Bake in 350 F oven about 50 to 55 minutes or until veal is no longer pink.
   To serve, cut into 6 slices.
   Hearty Beef and Bean Soup
   1 lb. beef round steak, cut in 1/4-inch pieces
   1/2 lb. Hickory-Smoked Bacon, cut into 1/4-inch pieces
   1 large onion, chopped
   2 cans (15 or 16 oz. each) pork and beans, undrained
   1 can (15 or 16 oz.) butter beans, undrained
   1 can (15 or 16 oz.) red kidney beans, undrained
   1/2 c. ketchup
   3 Tbsp. packed brown sugar
   1 Tbsp. Dijon mustard
   1 Tbsp. Worchestershire sauce
   Cut round steak in 1/4-inch pieces. Set aside. Cut bacon into 1/4-inch pieces. Place bacon and onion in large skillet; saute over medium heat until browned. Drain. Add beef, bacon, and onion to electric crockery cooker. Add beans, ketchup, brown sugar, mustard, and Worchestershire sauce. Cover; cook on low-heat setting for 8 hours or on high setting for 4 hours.
   Five-Alarm Beef Chili
   1/4 c. vegetable oil or olive oil
   3-4 lbs. boneless beef chuck, cut into pieces
   2 onions, chopped
   2 green bell peppers, chopped
   1 can (4 oz.) chopped jalapenos or mild chili peppers
   1/3 c. chili powder
   1 Tbsp. dried oregano
   2 tsp. ground cumin
   1 tsp. salt
   1 c. beer
   Heat 2 Tbsp. of oil in a skillet over medium heat. Add the beef and brown all sides. Transfer to Crock-pot. Add the remaining 2 Tbsp. oil to the skillet and saute the onions and green peppers until soft. Transfer to a crock-pot. In the crock-pot, stir in the jalapenos, chili powder, oregano, cumin, salt and beer. Cover and cook on low 6-8 hours or on high 3-4 hours.
   Arroz Con Queso
   1 Tbsp. vegetable oil
   1 onion, chopped
   1/2 c. white rice
   1 1/4 c. water
   3 Tbsp. chopped canned mild chilies
   1/4 tsp. garlic powder
   2/3 c. plain low fat yogurt
   3/4 c. low fat Monterey Jack cheese
   1/2 c. low fat milk
   Pinch salt
   1/2 c. canned pinto beans, drained
   2/3 c. chopped fresh tomatoes
   2/3 c. shredded low-fat cheddar cheese
   Preheat the oven to 350 degrees. Spray a 4 c. casserole with vegetable spray. Heat the vegetable oil in a heavy saucepan and saute the onions until translucent. Add the rice and stir until coated with oil and onion. Add the water and bring to a boil, reduce heat, cover and simmer for 15 minutes or until the rice is tender. Stir in the mild chilies, garlic powder, yogurt, Monterey Jack cheese, milk, salt and pinto beans. Pour into prepared casserole and bake 35 minutes until heated through. Top with tomatoes and cheddar cheese and return to the oven until cheese is melted.
   Tropical Fruit Salad
   2 c. seedless grapes
   1 medium banana, peeled and sliced
   1 mango, peeled and cubed
   1/2 c. low-fat tropical flavored yogurt
   1 tsp. grated fresh ginger
   4 mint sprigs
   Combine grapes, banana and mango; toss to mix. Stir ginger into yogurt. Spoon dressing over mixed fruits or add to fruits and mix to combine. Portion into individual glass bowls; garnish with mint sprigs.
   Pomegranate, Orange and Kiwi Salad
   1 1/2 Tbsp. white wine vinegar
   1/4 tsp. salt
   1/8 tsp. black pepper
   1/8 tsp. crushed red pepper flakes
   1/4 c. olive oil
   1 1/2 qts. mixed salad greens (optional)
   2 oranges, peeled and sliced
   4 kiwis, peeled and sliced
   1 medium pomegranate, seeded (about 3/4 c.)
   To make dressing, combine vinegar and next three ingredients; whisk in oil. Toss greens with 2 1/2 Tbsp. dressing; arrange on a serving platter. Alternating, arrange orange slices and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.
   Sesame Broccoli
   2 tsp. sesame seeds
   1 bunch broccoli
   1 clove minced garlic
   3 Tbsp. orange juice
   2 tsp. sesame oil
   2 tsp. soy sauce
   1 Tbsp. grated fresh gingerroot
   In small pan, cook the sesame seeds over medium heat for 3 minutes, shaking the pan occasionally. Set aside.
   Cut the broccoli into florets and slice diagonally. Steam it for 5-7 minutes, or until crisp-tender. Drain the broccoli and place it in a serving dish.
   Combine the orange juice, sesame oil, soy sauce, garlic and ginger root and pour over the broccoli, tossing to coat evenly. Sprinkle the entire dish with sesame seeds.
   Cheesy Brown Rice and Blackeye Peas
   2 tsp. margarine
   1 small clove garlic, finely chopped
   2 Tbsp. chopped green onion
   1/4 c. thinly sliced celery
   1 1/2 c. instant brown rice
   1 c. frozen blackeye peas
   1 can (13 3/4 oz.) lower sodium chicken broth
   1 c. (4 oz.) shredded farmer cheese
   Measure margarine, garlic, onion and celery into 1 1/2 qt. round glass casserole or glass mixing bowl. Microwave at high for 30 seconds. Stir. Microwave at high 30 seconds longer.
   Stir in rice, peas and chicken broth. Cover and microwave at high for 10 minutes, stirring once. Stir in cheese. Let stand, covered, 5 minutes. Serve.