Week of 8/30/1999

Rigatoni with Roasted Vegetables

1 lb. Rigatoni
3/4 lb. eggplant, cut up in 1 in. cubes
3/4 lb. zucchini, cut up in 1 in. cubes
1 medium onion, finely chopped
2 cups diced fresh or canned tomatoes
1 1/2 cups heavy cream
Parmesan cheese
Extra Virgin olive oil
1 cup fresh basil
1-2 Tbs. curry
Salt and pepper

Toss eggplant and zucchini with 1 or 2 Tbls. olive oil until lightly coated, salt and pepper and place in a shallow roasting pan. Roast vegetables at 450 degrees for about 25 minutes until tender. In a large skillet, saute onions in olive oil until transparent, then add tomatoes and season with salt and pepper to taste. Cover and cook for 5-10 minutes. Remove from heat and stir in curry and cream.

Cook the rigatoni until it is al dente. Drain the rigatoni, put it in the skillet and add the roasted eggplant and zucchini and basil. Mix well and cook over moderate heat for several minutes. Serve with fresh cracked pepper and pass cheese on the side. Makes 6-8 servings.

Grilled Chicken with Napa Slaw

4 split chicken breasts, boned and skinned
1/4 cup fresh cilanto, chopped fine
1 Tbls. garlic, minced
2 Tbls. ginger root, peeled, minced
3 Tbls. honey
1/4 tsp. red pepper flakes
1/8 cup soy sauce
1/3 cup fresh lime juice
1/2 cup mirin or seasoned rice vinegar
1/2 cup olive oil

Slaw:
5 cups Napa cabbage, shredded
1 red bell pepper, cut in 1/8” match sticks
1/2 carrot, peeled and cut in 1/8” match sticks
3 scallions, bias cut into 1/4” wide pieces
1/4 tsp. black sesame seeds or toasted white sesame seeds
16 snow peas, blanched with ends snipped off

Wash and pat dry chicken. Place in zip-top bag. Whisk together the remaining ingredients and set aside 1 cup to use as dressing for the slaw. Pour remainder on chicken and refrigerate for 2-3 hours.

Remove chicken and discard marinade. Grill chicken approximately 6 minutes on each side. Chicken is done when internal temperature reaches 165 degrees or the center is no longer pink and the juices run clear.

Slaw:Toss the cabbage, bell pepper, carrots and scallions together with the 1 cup of reserved dressing. (Do not use the marinade that has been used on the chicken).

To serve, place a quarter of the slaw in a mound on the center of a plate. Sprinkle with a pinch of sesame seeds. Rest four snow peas against the slaw in a fan shape. Cut each chicken portion on the bias into four pieces and fan against the snow peas. Serves 4.

Frozen Banana Treats

Back to school is easy with these special after school treats!
1 (4 serving) instant vanilla pudding mix
1 cup skim milk
1/2 cup frozen whipped topping
2 cups (2 medium) diced bananas
1/4 cup roasted, chopped pecans
24 (2 1/2-inch) graham cracker squares

In a medium bowl, combine dry pudding mix with milk and mix according to package directions. Blend in whipped topping. Add bananas and pecans. Mix gently to combine. Place about 2 full tablespoons of mixture on 12 of the graham crackers. Top with remaining crackers. Place each in a separate sandwich bag. Freeze. To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.