Northwest NEWS

March 5, 2001

Home & Garden


Bombay Chaat
Photo credit.

Dining In

Hearty Pork, Avocado and Black Bean Salad
   2 fully ripened avocados, halved, pitted and peeeled
   1 ripe tomato, diced
   1 can (15 oz.) black beans, drained and rinsed
   1 c. peeled jicama or celery cut in strips
   1/3 c. crumbled queso fresco or mild feta cheese
   1/4 c. chopped cilantro
   1/2 c. prepared red wine or Italian salad dressing, divided
   12 oz. cooked, sliced pork or chicken
   Dice one avocado and slice one in thin wedges; set aside. In a medium bowl, combine diced avocado, tomatoes, beans, jicama, cheese, cilantro and 2 Tbsp. of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.
   Makes 4 servings.
   Bombay Chaat
   Indians in south Asia buy freshly made "chaat" (rhymes with "cot") from street vendors. A blend of sweet and savory flavors with succulent and crisp textures, this fast food resembles a composed salad.
   2 c. lightly packed mint leaves
   2/3 c. non-fat plain yogurt
   1 small green chili pepper (optional)
   1/2 tsp. ground cumin
   Salt to taste
   1 cooked medium potato, peeled and cut in 1/2 inch cubes
   2 small tomatoes or 1 medium, seeded and chopped
   1/2 c. finely chopped red onion
   2 Tbsp. chopped cilantro
   1 green chili pepper, seeded and minced (optional)
   3/4 c. crushed baked yellow corn chips
   2 c. puffed rice cereal
   1 Tbsp. fresh lemon juice
   1 medium mango, or two ripe peaches, chopped, for garnish
   For the sauce, puree mint with yogurt, chili pepper and cumin in a food processor or blender. Season to taste with salt. Set aside.
   Combine potato, tomatoes, onion, cilantro and chili pepper (if used) in a large bowl. Add corn chips and puffed rice. Toss to combine evenly with vegetables.
   Add lemon juice and toss. Immediately divide chaat mixture among 4 bowls. Spoon on a quarter of the mint sauce over each. Garnish with chopped mango or peach. Serve at once.
   Makes 4 servings.
   Duck Breast and Fig Salad with a Red Wine Vinaigrette
   5 duck breasts, boned and halved
   1/4 c. red wine vinegar
   1/4 c. red wine
   1 c. olive oil
   1 fresh bay leaf
   1 sprig of fresh thyme
   2 tsp. shallots, minced
   salt and pepper to taste
   5 fresh figs (or pears) cut in half
   1 lb. arugula
   1/4 lb. chestnuts, blanched
   Preheat oven to 350 degrees.Trim duck breasts if necessary. Place in pan. In a seperate bowl, mix 1/2 of the red wine vinegar, red wine, olive oil, bay leaf, thyme and shallots.
   Season with salt and pepper. Pour on duck and marinate for 30 minutes.
   Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine. Hold aside. Heat up grill.
   Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until just a boil. Continue to boil for a minute. Hold aside. Take duck off grill and let rest. Place figs on grill to warm, skin side down.
   Slice duck on the bias. Divide arugula into 5 portions and put on plate.
   Place duck and figs on top. Sprinkle with blanched chestnuts.
   Drizzle cooked marinade over duck, figs and greens.
   Makes 5 servings.
   Warm Tomato and Beef Ratatouille Salad
   2 Tbsp. olive oil
   1 small onion, thinly sliced
   1/2 c. green or red bell pepper cut in 1-inch pieces
   1 tsp. minced garlic
   2 c. eggplants and/or zucchini cut in 1/2-inch cubes
   1-1/2 lbs. fully ripened fresh tomatoes cut in chunks (about 3 c.)
   8 oz. sliced deli roast beef, cut in strips
   3 Tbsp. prepared Italian style salad dressing.
   4 c. lightly packed lettuce leaves torn into bite-sized pieces
   In a large skillet, over medium-high heat, heat oil until hot.
   Add onion, bell pepper and garlic, cook and stir until tender, about 3 minutes. Add eggplant; cook and stir until almost tender, about 5 minutes.
   Stir in tomatoes and bring to a boil; reduce heat and simmer, covered until eggplant is tender, about 4 minutes.
   Remove from heat; stir in roast beef and salad dressing. In a large salad bowl, combine vegetables and beef mixture with lettuce; toss until well combined.
   Makes 4 servings.
   Apricot Dijon Pork Salad
   1 c. apricot preserves
   1/4 c. white wine mustard
   1 tsp. ground ginger
   1 lb. pork tenderloin
   1 10-oz. package mixed salad greens
   1 15-oz. can apricot halves, drained, sliced
   1/2 c. dried tart cherries, or dried cranberries
   1/4 c. crumbled blue cheese
   8 green onions, cut into 1/2 inch pieces
   1/4 c. toasted pecan pieces.
   Combine apricot preserves, vinegar, mustard and ginger in a small bowl.
   Reserve 3/4 c. for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through), horizontally; open and lay flat. Grill or broil tenderloin 4-6 inches from heat source for 5-6 minutes per side. Brush with remaining apricot mixture during last 2 minutes on each side. Move tenderloin to cutting board.
   Meanwhile, combine, greens, canned apricots, cherries, cheese, pecans and onions.
   Divide mixture among 4 plates. Slice tenderloin into 1/2-inch pieces. Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving.
   Makes 4 servings.
   Mex-Italian Chicken Salad
   1 c. plus 2 Tbsp. wheat germ, divided
   1/4 c. grated Parmesan cheese
   1/2 c. lowfat buttermilk
   1 lb. chicken breast tenders.
   Cooking spray
   6 c. romaine lettuce, torn into bite-size pieces
   1 c. canned black beans, drained
   1 c. frozen white kernel corn, thawed, drained
   1 red bell pepper, cut into strips
   1/3 c. medium or mild chunky salsa
   1/3 c. reduced-calorie Italian dressing
   Heat oven to 375 degrees. In shallow dish, combine 1 c. wheat germ, cheese and cumin; mix well.
   Pour buttermilk into second shallow dish. Dip chicken into buttermilk, then into wheat germ mixture, coating thoroughly.
   Lightly spray chicken on both sides with cooking spray; place on large baking sheet. Bake 15 to 18 minutes or until chicken is no longer pink. While chicken bakes, combine lettuce, beans, corn and pepper in large bowl.
   Combine salsa and dressing; pour over salad mixture, tossing to coat. To serve, transfer salad to large platter. Sprinkle with wheat germ; top with chicken.
   Makes 4 servings.
   Red Bean and Rice Salad
   2 c. cooked brown rice (basmati or Texmati)
   1 15-oz. can kidney beans, drained and rinsed
   3/4 c. finely chopped green bell pepper
   1/2 c. fresh mango, cut in 1/2 inch cubes
   1/2 c. finely chopped red onion
   1/2 c. salsa
   Salt and freshly ground pepper to taste
   2 Tbsp. chopped cilantro leaves
   1 minced jalapeno or serrano pepper (optional)
   In a large bowl, use a fork to combine rice, beans, bell pepper, mango and onion, Drain salsa well and mix in into the salad.
   Season to taste with salt and freshly ground pepper.
   Just before serving, sprinkle with cilantro. This salad keeps 2 to 3 days.
   The rice gets hard when refrigerated but can be revived by sprinkling the surface with water and briefly microwaving while still cold.
   Makes 4 servings.