Northwest NEWS

September 13, 1999

Home & Garden

Dinig In: Quick, easy, and delicious

Monday Night Beans and Rice

   3/4 c. chopped celery
   4 green onions and tops, chopped
   2 cloves garlic, minced
   1 Tbsp. vegetable oil
   1/3 c. red wine
   1 can (14-1/2 oz.) kidney beans, rinsed and drained
   2 c. diced cooked turkey
   1/4 tsp. dried oregano, crumbled
   1/8 tsp. black pepper
   1 Tbsp. cornstarch
   3 Tbsp. soy sauce
   Hot cooked rice

   Sauté celery, green onions, and garlic in hot oil in large saucepan over medium heat for 2 minutes. Stir in wine, beans, turkey, oregano, pepper, and 1 1/2 cups water; cover and bring to boil. Reduce heat; simmer 15 minutes. Blend cornstarch and 1 Tbsp. water; cover and bring to boil; cook, stirring, 1 minute. Remove from heat and stir in soy sauce; serve over rice. Serves 4.

Oriental Beef Salad

   1 bag (12 oz.) salad greens
   1 can (8 oz.) sliced water chestnuts, drained and rinsed
   2 to 3 slices red onion, separated into rings
   1 large carrot, diagonally sliced
   1/2 lb. teriyaki beef strips
   1 c. snow peas, diagonally sliced
   1/4 c. teriyaki beef marinade
   1/3 c. vegetable oil
   1/4 Tbsp. sesame seeds

   Place salad greens, water chestnuts, red onion, carrot, beef, and snow peas in large salad bowl. Cover with plastic wrap; refrigerate. Place marinade, oil, vinegar, and sesame seeds in blender. Blend 1 minute. Pour into small bowl. Cover with plastic wrap; refrigerate. Toss salad ingredients with dressing just before serving. Makes 4 servings.

Shrimp Creole

   4 sheets (12x18-inches each) heavy duty aluminum foil
   Nonstick cooking spray
   3 c. cooked rice
   1 can (14.5 oz.) garlic and onion diced tomatoes
   1 medium green bell pepper, chopped
   1/2 c. sliced celery
   1/2 c. chopped onion
   2 to 3 tsp. packed brown sugar
   1 Tbsp. Creole seasoning
   1/2 tsp. dried oregano
   1 lb. medium uncooked shrimp, peeled and deveined

   Preheat oven to 450 degrees or preheat grill to medium-high. Spray foil with nonstick cooking spray. Combine rice, tomatoes, green pepper, celery, onion, brown sugar, Creole seasoning, and oregano. Stir in shrimp. Center 1/4 of mixture on each sheet of heavy duty aluminum foil. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes on covered grill. Makes 4 servings.

teriyaki beef

Teriyaki Beef with Snow Peas

   3/4 c. soy sauce
   1/4 c. water
   3 Tbsp. packed brown sugar
   1 1/2 Tbsp. sesame oil or vegetable oil, divided
   1 Tbsp. grated fresh ginger
   1 Tbsp. minced garlic
   1-1/2 to 1-3/4 lb. boneless beef sirloin steak (1-1/2-inches thick)
   3/4 lb. cooked snow peas
   1 Tbsp. sesame seeds
   Hot cooked rice

   Combine soy sauce, water, brown sugar, 1 Tbsp. sesame oil, ginger, and garlic in a shallow glass baking dish. Reserve 1/4 cup marinade for oriental beef salad. Cover reserved marinade with plastic wrap and refrigerate. Add steak to baking dish, turning steak to coat with marinade. Cover with plastic wrap. Marinate in refrigerator 6 hours or overnight. Remove steak from marinade; drain well. Discard marinade. Preheat broiler. Line broiler pan with heavy duty aluminum foil; cut slits in foil at broiler rack openings. Place marinated steak on broiler pan and broil 5 to 7 minutes per side for medium-rare. Thinly slice steak. Reserve 1/3 of steak slices and 1 cup of snow peas for a second meal of oriental beef salad. Cover with plastic wrap; refrigerate. Toss remaining snow peas with remaining sesame oil and sesame seeds. Serve with remaining steak slices and rice. Makes 4 servings.

Fish Steaks With Lemon Tarragon Butter

   1 foil cooking bag, large size
   3 c. frozen green peas
   1/2 c. sliced green onions
   2 Tbsp. margarine or butter, softened
   2 Tbsp. chopped fresh parsley
   1 tsp. grated lemon peel
   1 tsp. dried tarragon
   1/2 tsp. salt
   1/4 tsp. coarsely ground pepper
   6 halibut or swordfish steaks (4 to 6 oz. each), 3/4 to 1-inch thick

   Preheat grill to medium-high or oven to 450 degrees. Open foil bag. Sprinkle peas and onions in foil bag in an even layer. Combine margarine, parsley, lemon peel, tarragon, salt, and pepper; spread over one side of fish steaks. Arrange fish on top of vegetables in foil bag. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan. To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 14 to 16 minutes on medium-high in covered grill or bake 30 to 35 minutes in supporting pan in oven. Use oven mitts to cut open foil bag with sharp knife. Carefully fold bag top of foil bag, allowing steam to escape. Makes 5-6 servings.

Tuscan-Style Pork 'n Pasta

   3/4-lb. pork tenderloin cut into 1/2-inch pieces
   1 lb. Pasta accents Garlic Seasoning Frozen Vegetables with Pasta
   1/4 to 1/2 teaspoon crushed red pepper flakes
   1 (15.5-oz.) can great northern beans, undrained
   3 Italian plum tomatoes, seeded, chopped
   1 oz. (1/4 cup) grated fresh Parmesan cheese
   2 Tbsp. chopped fresh basil or parsley

   Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir 10 to 12 minutes or until browned. Add frozen vegetables with pasta, pepper flakes, and beans; mix well. Bring to a boil. Reduce heat to medium; cover and cook 7 to 8 minutes or until pork is no longer pink and vegetables are crisp-tender, stirring occasionally. Add tomatoes; cover and cook 1 minute or until thoroughly heated. Sprinkle with cheese and basil. Garnish as desired. Makes 4 servings.