Northwest NEWS

April 16, 2001

Home & Garden

Dining In

Chicken Tortilla Soup
   1 lb. boneless chicken, cut up
   2 cans (14-1/2 oz. each) chicken broth (3-1/2 c.)
   1/2 c. uncooked regular long-grain white rice
   1 tsp. cumin
   1 can (11 oz.) Mexican-style corn
   1 c. chunky salsa
   1 Tbsp. chopped fresh cilantro
   2 Tbsp. lime juice
   Crispy tortilla strips
   Spray saucepot with vegetable cooking spray and heat 1 minute. Add chicken and cook until browned, stirring often.
   Add broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 minutes. Stir in corn, salsa, cilantro and lime juice and heat through. Top with crispy tortilla strips.
   Crispy Tortilla Strips: Preheat oven to 425. Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with vegetable cooking spray. Bake 10 minutes or until golden.
   Makes 6 servings.
   Caesar BLT Wrap
   3 c. packed sliced romaine lettuce
   1 medium tomato, chopped
   1/3 c. cooked, crumbled bacon
   1/4 c. Caesar dressing
   1-1/2 c. (6 oz.) Mozzarella shredded cheese
   4 (10-inch) flour tortillas
   Toss first 5 ingredients together. Spoon filling into tortillas and roll up.
   Makes 4 servings.
   Mu Shoo Meatball Wraps
   1 lb. ground turkey breast
   3/4 c. oats (quick or old fashioned, uncooked)
   1/2 c. finely chopped water chestnuts
   1/3 c. chopped green onion
   1 clove garlic, minced
   1/4 tsp. ground ginger
   1/4 c. reduced-sodium soy sauce
   1 Tbsp. water
   3/4 c. prepared plum sauce
   6 (10-inch) flour tortillas, warmed
   1-1/2 c. coleslaw mix
   Heat oven to 350 degrees. In large bowl, combine all meatball ingredients; mix lightly but thoroughly. Shape into twenty four 1-1/2 inch meatballs; arrange on rack of broiler pan.
   Bake 20 to 25 minutes or until centers are no longer pink (170 degrees).
   To serve, spread plum sauce on tortilla; add about 1/4 c. coleslaw mix and 4 hot meatballs.
   Fold tortillas, completely enclosing filling; cut wrap in half. Repeat with remaining ingredients.
   Makes 6 servings.
   All-American Grilled Cheese Sandwich
   4 Tbsp. (1/2 stick) butter, softened
   8 slices hearty white bread
   8 slices (1/4 lb.) American cheese
   16 slices crisp, cooked bacon
   8 slices (1/4 lb.) Colby cheese
   Spread butter evenly on one side of each piece of bread. Distribute American cheese slices and bacon equally over 4 slices of bread on the side without butter.
   Equally place Colby cheese slices over the bacon, and top with the remaining slices of bread, butter side out.
   Preheat a large skillet or griddle over medium heat. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted. Serve immediately.
   Roasted Tomato and Onion Soup
   5-6 large tomatoes (about 2 lbs)
   8 medium onions (about 2 lbs.), unpeeled
   3 Tbsp. extra virgin olive oil, plus more for drizzling
   Preheat oven to 250.
   Bring large pot of water to a boil. Make a small x in bottom of each tomato using a small sharp knife. Plunge tomatoes in water for 1 minutes. Drain in colander and peel. Cut tomatoes in half and place cut side down on large baking sheet.
   Place whole unpeeled onions on baking sheet. Drizzle 1 Tbsp. Olive oil over tomatoes and onions, using your hands to coat them well. Sprinkle tomatoes with salt. Roast for 2 hours. Slip onions from their skins.
   Place tomatoes and 5 peeled onions in bowl of food processor. Process until very smooth. Add 1/2 to 2/3 c. water and remaining 2 Tbsp. Olive oil, and process again.
   Transfer to bowl. Add salt and freshly ground pepper to taste. If not serving right away, you may need to add water, as soup will thicken. Reheat gently.
   To serve, ladle soup into 6 flat soup plates. Cut remaining peeled onions and half lengthwise. Place 1 half in center of soup and drizzle with olive oil.
   Spill the Beans Minestrone
   1 Tbsp. olive oil
   1 medium onion, chopped
   2 cans (14-1/2 oz. Each) reduced sodium chicken or vegetable broth
   1 can (15-1/2 oz.) reduced sodium red kidney beans, rinsed and drained
   1 can (14 oz.) Italian style stewed tomatoes
   2 c. chopped kale or Swiss chard (optional)
   1/2 c. uncooked small shell-shaped pasta
   1/4 tsp. Italian seasoning
   1/4 tsp. crushed red pepper
   Grated Parmesan cheese (optional)
   In a medium saucepan, heat oil over medium high heat until hot. Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent. Add broth, beans, tomatoes, kale (if desired), pasta and seasonings; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender. Serve with Parmesan cheese, if desired.
   Makes 6 servings.