Printer Friendly

Sunset's kitchen cabinet.

Creative ways with everyday foods--submitted by Sunset readers, tested in Sunset kitchens, approved by Sunset taste panels

Mussels and Millet in Curry Sauce Emily Bader, Bothell, Washington

1 tablespoon salad oil

1 large (1/2 lb.) onion, thinly sliced

1 tablespoon minced fresh ginger

Curry spice (recipe follows)

3 cups regular-strength chicken broth

2 small (about 5 oz. each) tomatoes, cored and chopped

1 cup millet

1 1/2 pounds mussels, scrubbed

Salt and pepper

Unflavored yogurt

In a 5- to 6-quart pan, stir oil, onion, and ginger over medium-high heat until onion is limp, 6 to 8 minutes. Stir in spice mixture; add broth and tomatoes, and bring to boiling.

In a fine strainer, rinse and drain millet; add to pan. Cover and simmer 15 minutes. Add mussels, cover, and simmer until millet is tender to bite and mussels pop open, 7 to 9 minutes. Ladle into bowls; add salt, pepper, and yogurt to taste. Serves 3.

Curry spice. Combine 1 teaspoon mustard seed, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon ground turmeric.

Per serving: 429 cal. (23 percent from fat); 19 g protein; 11 g fat (1.8 g sat.); 62 g carbo.; 258 mg sodium; 19 mg chol.

Onion Herb Batter Bread Janet Risi Field, Santa Rosa, California

1 package active dry yeast

1 1/2 tablespoons sugar

1/2 cup warm (110|degrees~) water

1/2 cup milk

1 tablespoon butter or margarine

2 tablespoons dried minced onion

1/2 teaspoon dried or 1 teaspoon chopped fresh rosemary

1/2 teaspoon dried or 1 teaspoon chopped fresh dill weed

2 1/4 cups all-purpose flour

In a large bowl, combine yeast, sugar, and warm water; let stand until yeast softens, about 5 minutes.

In a 1- to 1 1/2-quart pan, heat milk and butter just until mixture is 110|degrees~.

Add to bowl the milk mixture, onion, rosemary, dill, and flour. With a heavy-duty mixer or a heavy spoon, beat until batter is very sticky and stretchy. Cover with plastic wrap. Let rise in a warm place until dough triples, 45 minutes to 1 hour. Punch dough down and scrape into an oiled 4 1/2- by 8 1/2-inch loaf pan; spread batter to level it. Cover with plastic wrap; let stand in a warm place until puffy, about 15 minutes.

Bake in a 350|degrees~ oven until a rich brown color, about 45 minutes. Cool bread in pan 10 minutes; invert onto a rack. Serve warm or cool. Makes 1 loaf, about 1 pound.

Per ounce: 82 cal. (12 percent from fat); 2.3 g protein; 1.1 g fat (0.6 g sat.); 15 g carbo.; 12 mg sodium; 3 mg chol.

Turkey and Pea Soup Naneen Karraker, Berkeley, California

1 pound ground turkey

1/3 cup fine dry bread crumbs

1 large egg

1/3 cup finely chopped onion

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons chopped fresh or crumbled dried mint leaves

About 1/2 teaspoon salt (optional)

1 1/2 quarts regular-strength chicken broth

1 bag (1 lb.) frozen petite peas

Mix turkey well with crumbs, egg, onion, cinnamon, allspice, 1 tablespoon mint, and 1/2 teaspoon salt.

In a 3- to 4-quart pan, bring the broth to a boil on high heat. Form turkey mixture into about 1-inch balls. Drop the balls, as formed, into the boiling broth. Cover and simmer until meatballs are no longer pink in center (cut to test), about 8 minutes. Stir in peas; cook just until hot, about 2 minutes. Sprinkle with remaining 1 tablespoon mint. Ladle into a tureen or bowls. Add salt to taste. Serves 4.

Per serving: 339 cal. (35 percent from fat); 31 g protein; 13 g fat (3.4 g sat.); 23 g carbo.; 417 mg sodium; 136 mg chol.

Polenta with Sausage Sauce Nancy Gils Carbo, Foster City, California

1 pound mild Italian sausages

1 large (about 1/2 lb.) onion, chopped

1 cup dry white or red wine

1 can (6 oz.) tomato paste

1 teaspoon dried oregano leaves

3/4 teaspoon dried thyme leaves

1 1/2 cups polenta or yellow cornmeal

1 cup milk

Salt and pepper

Grated parmesan cheese

Remove and discard casings from sausages. Crumble sausages into a 10- to 12-inch frying pan. Stir often over high heat until browned and crumbly, 5 to 7 minutes; discard fat. Add onion; stir until lightly browned, about 5 minutes. Add wine, 1 cup water, tomato paste, oregano, and thyme. Simmer, uncovered, until reduced to 3 cups, about 10 minutes; stir occasionally.

Meanwhile, in a 3- to 4-quart pan, smoothly mix polenta, 4 1/2 cups water, and milk. Bring to a boil, stirring, on high heat. Reduce heat to low; stir often until polenta is thick and creamy, 8 to 10 minutes. Spoon polenta into bowls; top with sauce. Add salt, pepper, and cheese to taste. Serves 4 or 5.

Per serving: 475 cal. (38 percent from fat); 20 g protein; 20 g fat (7.1 g sat.); 46 g carbo.; 910 mg sodium; 59 mg chol.

Sweet Potato and Apple Salad Geri Hupp, Brookeland, Texas

4 small (about 2 lb. total) sweet potatoes or yams

1/2 cup walnuts

2 tablespoons honey

1 teaspoon grated lemon peel

1 tablespoon lemon juice

3/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 cup unflavored nonfat yogurt

2 small (about 1 lb. total) red apples

3/4 cup thinly sliced celery

Salt

In a 5- to 6-quart pan, simmer potatoes in water to cover just until barely tender when pierced, 20 to 30 minutes. Drain; let cool.

Place nuts in a 9-inch-wide pan. Bake in 350|degrees~ oven until light gold under skin, 10 to 15 minutes. Let cool.

In a large bowl, mix honey, lemon peel, juice, ginger, cinnamon, and yogurt until blended. Peel cool potatoes and cut into 3/4-inch cubes. Core apples and cut into 3/4-inch cubes. Add potatoes, apples, 1/3 cup nuts, and celery to yogurt dressing; mix gently. Add salt to taste. Transfer to serving bowl. Garnish with remaining nuts. Serves 8 to 10.

Per serving: 160 cal. (23 percent from fat); 3.4 g protein; 4.1 g fat (0.4 g sat.); 29 g carbo.; 35 mg sodium; 0.5 mg chol.

Mint Sandies Katherine A. Emmons, Scottsdale, Arizona

1/2 cup (1/4 lb.) butter or margarine

1 cup plus 3 tablespoons all-purpose flour

6 tablespoons granulated sugar

6 tablespoons firmly packed dark brown sugar

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup (about 6 oz.) coarsely chopped mint-flavor green-tinted white chocolate or thin chocolate-mint wafer candies

In a large bowl, combine butter, flour, granulated and brown sugars, vanilla, baking soda, and salt. With an electric mixer, beat on medium speed just until mixture is blended and crumbly. Lightly beat egg and add to flour mixture; stir just until mixture is evenly moistened. Stir in chocolate.

Drop rounded tablespoonfuls about 2 inches apart on ungreased 12- by 15-inch baking sheets. Bake in a 350|degrees~ oven until lightly browned, about 12 minutes. Cool cookies on pans about 5 minutes, then transfer to racks. Serve warm or cool. Makes about 2 dozen.

Per cookie: 123 cal. (45 percent from fat); 1.3 g protein; 6.2 g fat (2.4 g sat.); 16 g carbo.; 111 mg sodium; 20 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Author:Anusasananan, Linda Lau
Publication:Sunset
Date:Jan 1, 1993
Words:1251
Previous Article:They're grand desserts ... but downsized.
Next Article:Trimming a family classic.
Topics:

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters