Northwest NEWS

June 19, 2000

Home & Garden

Dining in: Around the world

Trenette Al Pesto Vecchia Maniera

   1 clove garlic
   1 bunch basil
   1/3 c. pine nuts
   1/2 tsp. salt
   1 c. extra virgin olive oil
   1/4 c. water
   1/4 c. Parmigiano Reggiano cheese, freshly grated or 8 oz. commercially prepared pesto
   2 russet potatoes, peeled and diced (1/4 inch cubes)
   1/2 lb. green beans, cleaned and cut in half
   1 lb. trenette (ribbon pasta)
   1/2 c. reserved cooking water

   If making your own pesto, blend first six ingredients in a food processor. Pulse until it is a smooth paste. Remove pesto from food processor. Stir in Parmigiano cheese with a spatula. Set aside. Bring a large pot of salted water to a boil. Add potatoes and beans; bring to a boil. Add pasta and cook for 6 to 8 minutes. Reserve 1/2 c. cooking water, then drain pasta and vegetables. Toss with homemade or prepared pesto and reserved water. Serve immediately. Serves 4 to 6.

Mexi-Cali Stuffed Peppers

   3/4 lb. ground turkey breast
   1 (7 oz.) can corn, drained
   1 c. Monterey Jack cheese with jalepenos, grated
   1/2 c. onion, chopped
   1 Roma tomato, seeded, in 1/4-inch pieces
   2 large cloves garlic, chopped
   1/2 tsp. oregano
   1/2 tsp. pepper
   4 large red or green peppers, seeded and cut in half lengthwise
   1 (8 oz.) can tomato sauce

   Reserve a quarter cup of the cheese. In medium-sized bowl, combine the remaining cheese, turkey, corn, onions, cilantro, tomato, garlic, oregano, salt, and pepper. Fill each of the pepper halves with the meat mixture, placing them in a 9x9x2-inch baking pan. Pour the tomato sauce over the filling and cover the pan with foil. Bake at 350 degrees for one hour, or until the peppers are almost tender. Remove the foil and continue cooking, uncovered, for another 15 minutes. During the last 5 minutes of cooking, top each pepper with a Tbsp. of the reserved cheese. Return the pan to the oven and cook until the cheese is melted and lightly browned. Each of the 4 servings contains 284 calories and 6 grams of fat.

Potato & Cheese Quesadilla

Potato and Cheese Quesadilla with Corn Salsa

   2 c. fresh corn kernels or canned corn
   1/2 medium red bell pepper, finely chopped
   1/4 medium red onion, finely chopped
   1/4 c. chopped cilantro leaves
   1/2 tsp. salt
   1 Tbsp. fresh lime juice
   Freshly ground pepper
   1 medium baking potato, about 8 oz., peeled and cut in 1/4 inch cubes
   1/2 c. fat free chicken or vegetable broth
   2 burrito-size whole wheat tortillas
   1 c. (4 oz.) shredded lowfat Monterey Jack or Harvati cheese

   To make the salsa, combine the corn, red pepper, onion, cilantro, and salt in a bowl. Mix in the lime juice and set aside. Preheat the oven to 350 degrees. Heavily spray a non-stick skillet with cooking spray. Over medium high heat, add the potato, stirring several times. Pour in the broth. Cook, stirring often, until potatoes are almost soft and almost all the liquid has been absorbed, about 8 minutes. Season to taste with pepper. Spray another large skillet lightly with cooking spray. Set it over medium-high heat. When the pan is very hot, add a tortilla. Heat the tortilla until the bottom feels dry and crisp, about 1 minute. Place it, crisp side down, on a baking sheet. Repeat with the second tortilla. Cover half of each tortilla with half the cooked potato. Sprinkle cheese over the potatoes, covering them. Fold each tortilla in half to cover the filling. Bake until the cheese melts, about 5 minutes. To serve, cut each quesadilla in half. Place one half on each of the 4 plates. Top with a quarter of the salsa and serve immediately. Makes 4 servings, each containing 237 calories and 6 grams of fat.

Kung Pao Rice Bowl with Edamame

   3 Tbsp. orange juice
   1 Tbsp. cornstarch
   2 tsp. grated orange zest
   1 tsp. sugar
   1 tsp. salt
   1/4 tsp. dried red pepper flakes, or to taste
   1/4 tsp. freshly ground pepper
   1/2 tsp. toasted sesame oil
   1 Tbsp. peanut oil
   1 small red bell pepper, seeded and cut in 1 inch pieces
   1 medium red onion, cut in 1 inch pieces
   8 baby carrots, peeled and halved crosswise
   1 Tbsp. minced garlic
   1 generous Tbsp. grated or minced ginger
   2 c. frozen shelled edamame, defrosted (see note)
   8 whole 6-inch ears baby corn, halved crosswise, or 12 whole small ears
   4 c. cooked brown basmati rice (1-2/3 c. uncooked)

   Make the sauce by combining juice, cornstarch, zest, sugar, salt, red and ground peppers in a small bowl. Add the sesame and set aside. In a wok or large skillet, heat the oil over the highest heat. Add onion, red pepper, carrots, garlic, and ginger. Stir fry for 2 minutes. Add edamame and corn, and stir fry for 3 minutes. The vegetables should be tender crisp. Re-stir the sauce and pour it into the pan. Stir fry until it thickens, about 1 minute. Divide the rice among 4 shallow, wide bowls. Arrange a quarter of the hot vegetable mixture over the rice and serve. Note: To defrost the edamame (green soybeans), let them sit overnight in the refrigerator, or seal the beans in a plastic bag and set under lukewarm running water for about 15 minutes. Makes 4 servings, each containing 467 calories and 13 grams of fat.