Northwest NEWS

September 6, 1999

Home & Garden

Dining In: Eat light, eat healthy

Recipes provided by the American Institute for Cancer Research.

peach melba

Peach Melba

   1 1/4 c. sugar
   4 fresh peaches, halved and pitted, or a 20-oz. bag of frozen unsweetened sliced peaches
   1 tsp. vanilla
   1 pint fresh raspberries or 12-oz. bag of frozen unsweetened raspberries
   1 pint low-fat vanilla ice cream

   In a deep saucepan, combine 1 c. of the sugar with 2 c. water. Bring to a boil, reduce the heat, and simmer 3-5 minutes to thicken the syrup slightly. Add the peaches, cut side down. When the peaches are still firm, about 3 minutes, remove the pot from the heat. Add the vanilla. Cool the fruit in the syrup. If using fresh peaches, lift the skins from the fruit. The peaches can sit in the syrup for up to two days, refrigerated in a closed container. Purée the berries in a food processor. Strain the purée through a sieve; there should be about 1 cup. Mix in 1/4 c. of the peach syrup. Add up to 1/4 c. of the remaining sugar, according to taste. To serve, with a slotted spoon, lift peach half from the syrup. Place it, cut side up, in an individual dessert dish or shallow bowl. Top with a scoop of the ice cream. Place a second peach half, cut side down, on top of the ice cream. Pour over a quarter cup of the raspbery sauce. If using sliced peaches, start with the scoop of ice cream. Arrange a quarter of the peaches over and around the ice cream in each bowl and top with the raspberry sauce. Repeat to make four servings. Serve immediately.

Roasted Vegetable Sandwiches

   3 Tbsp. balsamic or red wine vinegar
   2 tsp. olive oil
   1/4 c. fresh basil, chopped
   1 small eggplant, sliced into thin rounds
   1 zucchini, sliced thinly
   1 yellow summer squash, sliced thinly
   1 red bell pepper, seeded and sliced thinly
   1 small red onion, sliced and separated
Basil-Yogurt Spread:
   1/4 c. nonfat yogurt
   2 Tbsp. reduced-fat mayonnaise
   1 Tbsp. additional fresh basil
   1 tsp. lemon juice
   4 whole wheat rolls

   Preheat oven to 450 degrees. Blend vinegar, oil, and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned, about 30 minutes. Cool vegetables and whisk together ingredients for spread. To assemble sandwiches, spread basil-yogurt mixture on your favorite bread: pita halves, sliced French baguettes, or crusty rolls work well. Top with veggie mixture and serve. Makes 4 servings.

Spanish Ratatouille

   1 small eggplant
   2 large tomatoes, seeded and diced
   1 onion, chopped
   1 red bell pepper, seeded and cut in 1/2-inch strips
   1 medium yellow squash, diagonally cut in 1/2-inch slices
   1 medium zucchini, diagonally cut in 1/2 inch slices
   2 jalapeno peppers, seeded and cut in fine strips
   1 garlic clove, minced
   1 Tbsp. fresh thyme leaves, or 1 tsp. dried
   2 tsp. minced fresh rosemary, or 1/2 tsp. dried
   Cooking spray
   Salt and freshly ground pepper
   2 oz. fresh goat cheese, cut into 6 slices

   Preheat the oven to 375 degrees. Spray a lasagna pan with non-stick cooking spray. Cut the eggplant vertically into 8 wedges. Cut each wedge crosswise into 1/2-inch slices. Place the eggplant in a large bowl. Add the tomatoes, onion, pepper, squashes, jalapeno, garlic, thyme, and rosemary. With your hands, toss to coat the vegetables with the herbs. Season to taste with salt and pepper. Spread out the vegetables in the prepared pan and spray generously with cooking spray to coat. Bake the vegetables 30 minutes, stirring them twice. The vegetables should be about half cooked. Let them stand, in the pan, until just warm. Heap the pesto onto six salad plates. Top each serving with a slice of goat cheese and serve. Makes 6 servings.