Northwest NEWS

October 15, 2001

Home & Garden

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Dining In: Fast and Easy

Chicken With Raspberry Pear Sauce
   1 can (16 oz.) pear slices, in juice
   1/2 c. Balsamic vinegar
   1 tsp. dried thyme
   2 tsp. olive oil
   4 boneless skinless chicken breast halves
   Salt and pepper
   1 clove garlic, finely chopped
   1 c. fresh or frozen raspberries, thawed
   Raspberries, thawed
   Drain pears, reserving all liquid. In small bowl, combine pear liquid, vinegar and thyme; set aside. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from pan; set aside. Add garlic; cook and stir just until sizzling. Stir in reserved pear/vinegar mixture; bring to a boil. Return chicken to pan; simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken.
   Makes 4 servings.
  
   Shrimp Stir Fry
   1 package (10 oz.) frozen green peas
   1 Tbsp. Asian sesame or vegetable oil
   1 Tbsp. minced garlic (can use frozen whole garlic cloves)
   1 package (10 oz.) frozen, cooked salad shrimp
   1 Tbsp. ketchup
   1 tsp. honey
   2 tsp. low-sodium soy sauce
   1/4 c. chopped cashews or peanuts, optional
   4 wedges fresh lemon or lime.
   Cook peas according to package directions. Heat the oil in a large, nonstick skillet until hot. Add the garlic and cook, stirring for 10 seconds. Add the cooked shrimp and stir continuously for about 1 minute or until heated through.
   Add the peas, ketchup, honey and soy sauce and stir to combine. Add the cashews or peanuts and serve. Garnish each portion with a wedge of lemon or lime.
   Makes 4 servings.
  
   Rice and Vegetable Medley
   1 Tbsp. canola oil
   1 c. broccoli, chopped
   1 c. red bell pepper, seeded and finely chopped
   1 c. corn
   1/2 c. celery
   1 c. grated raw carrots
   3 cloves garlic, finely chopped
   2 Tbsp. soy sauce
   Salt and freshly ground black pepper, if desired
   4 c. hot cooked brown rice.
   In a large skillet, heat oil over medium high heat. Add broccoli, red pepper, corn and celery. Sauté until vegetables are not quite tender, about 3 to 4 minutes. Stir in carrots and sauté another minute. Add garlic and soy sauce and mix to combine well.
   Fluff rice with fork and add to pan, tossing ingredients lightly until well mixed. Season to taste with salt and pepper. Serve at once.
   Makes 8 servings.
  
   Quick Kasha Pilaf
   1 small carrot, finely chopped
   1 small onion, minced
   1/2 celery rib, finely chopped
   2 tsp. olive oil
   1/2 c. kasha (whole buckwheat groats)
   2 c. reduced-salt, fat-free chicken or vegetable broth.
   Salt and pepper to taste
   In large, heavy saucepan with a tight-fitting lid, heat oil over medium high heat. Stir in vegetables and sauté until soft, about 4 minutes, stirring occasionally.
   Mix buckwheat into sauteed vegetables. Stir until fragrant and slightly darker in color, about 1 to 2 minutes.
   Pour in broth. Cover pot tightly. When liquid comes to a boil, reduce heat, cover and simmer until kasha is tender, about 6 to 10 minutes.
   Turn off heat and let pilaf sit 5 minutes. Fluff pilaf with fork. Season with salt and pepper as desired and serve.
   Makes 4 servings.
  
   Pizzeria Chicken
   2 sheets (12x18- inches each) heavy duty aluminium foil
   2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
   1/2 c. pizza or spaghetti sauce
   1/2 c. shredded, low-fat Mozzarella cheese
   10 slices pepperoni.
   1/2 medium green bell pepper, chopped
   1/2 small onion, chopped
   Preheat oven to 450 degrees or grill to medium high. Spray foil with nonstick spray.
   Center one chicken breast half on each sheet of aluminum foil. Spoon pizza sauce over chicken. Sprinkle with cheese; top with pepperoni, green pepper and onion.
   Bring up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside.
   Repeat to make two packets. Bake 18 to 22 minutes on a cookie sheet in oven or grill 10 to 12 minutes in covered grill.
   Serving suggestion: Substitute your favorite pizza toppings for the pepperoni, green pepper and onion.
   Sprinkle with grated Parmesan cheese before serving. if desired.
   Makes 2 servings.
  
   Cheeseburger Mac
   1 lb. ground beef
   1 package (7-1/4 oz.) macaroni and cheese dinner
   1/2 c. ketchup
   1 to 2 Tbsp. prepared mustard
   1/2 c. chopped tomato
   2 Tbsp. chopped dill pickles
   Prepare macaroni and cheese dinner according to package directions.
   Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Stir in ketchup and mustard; heat through.
   Serve beef mixture over macaroni and cheese. Top with tomato and pickles.
   Makes 4 servings.