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Flavorful fall suppers: readers' recipes tested in Sunset's kitchens.

Praline-Glazed Salmon

Paul Genaux, Bremerton, WA

Paul Genaux was inspired to devise this
recipe by his sister's description of a
salmon dish she tried in New Orleans.

PREP AND COOK TIME: About 15 minutes

MAKES: 2 servings

 12 ounces boned, skinned salmon
 fillet, cut into 2 pieces
 About 1/4 teaspoon salt
 Pepper
1/4 cup chopped pecans
 3 tablespoons packed dark
 brown sugar
 2 tablespoons butter, melted
 1 teaspoon lemon juice

1. Rinse salmon and pat dry. Sprinkle
all over with salt and pepper. In a small
bowl, mix pecans, brown sugar, butter,
lemon juice, and 1/4 teaspoon salt.

2. Place salmon on a 12- by 15-inch baking
sheet. Broil 6 inches from heat for
6 minutes. With a wide spatula, turn
fish over. Spoon pecan mixture evenly
over fish and broil again, checking frequently,
to be sure nuts do not scorch,
until fish is opaque but still moist-looking
in the center of the thickest part
(cut to test), 1 to 2 minutes longer.

3. With a wide spatula, transfer fish to
serving plate.

Per serving: 581 cal., 60% (351 cal.) from fat; 35 g
protein; 39 g fat (12 g sat.); 23 g carbo (0.9 g fiber);
512 mg sodium; 131 mg chol.

Jicama-Apple Salad

Roxanne Chan, Albany, CA
Roxanne Chan created this bright-tasting,
tangy salad to go with roasted
pork.

PREP TIME: About 15 minutes

MAKES: 6 1/2 cups; 4 to 6 servings

 2 tart green apples (such as Granny
 Smith; about 1 lb. total), rinsed,
 cored, and quartered
 1 pound jicama, peeled and rinsed
1/3 cup dried cranberries
 2 tablespoons chopped green onion
 2 tablespoons chopped fresh mint
 leaves
 2 tablespoons minced candied ginger
 1 tablespoon lime juice
 1 tablespoon honey

1. With a mandoline or a knife, cut
apples and jicama into matchstick-size
2-inch-long strips.

2. In a large bowl, mix all ingredients to
coat. Serve immediately or chill up to 3
hours.

Per serving: 118 cal., 3% (3.6 cal.) from fat; 0.7 g
protein; 0.4 g fat (0.1 g sat.); 29 g carbo (5.7 g fiber);
8.3 mg sodium; 0 mg chol.

Zucchini Rissoles

Donald Frediani, San Francisco

Donald Frediani's zucchini cakes make
a great appetizer when served with
tomato sauce; they're also a nice side
dish with chicken or fish.

PREP AND COOK TIME: About 40 minutes

MAKES: 12 to 14 cakes; 4 to 6 appetizer
servings

 1 pound zucchini, rinsed, ends trimmed
 1 onion (about 8 oz.), peeled
 2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
 1 cup fine dried bread crumbs
 1 large egg
1/2 cup grated dry jack
 or parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh mint leaves
 About 3 tablespoons vegetable oil

1. Shred zucchini and onion. Pour olive
oil into a 10- to 12-inch frying pan over
medium-high heat. Add vegetables,
salt, and pepper and cook, stirring frequently,
until vegetables are soft and any
liquid has evaporated, about 8 minutes.

2. Transfer mixture to a large bowl and
stir in bread crumbs, egg, cheese, parsley,
and mint until incorporated. Let
stand until cool enough to handle,
about 15 minutes. With well-floured
hands, form mixture into patties about
2 inches wide and 1/2 inch thick.

3. Wipe pan clean and heat vegetable oil
over medium heat. When oil is hot, add
patties, three or four at a time. Cook,
turning once, until golden brown on
both sides, about 6 minutes total. Reduce
heat as needed to maintain a constant
temperature. With a spatula, transfer
to a paper towel-lined baking pan;
keep warm in 200[degrees] oven. Serve hot.

Per serving: 241 cal., 60% (144 cal.) from fat; 7.3 g
protein; 16 g fat (3.6 g sat.); 19 g carbo (1.8 g fiber);
322 mg sodium; 45 mg chol.

Spiced Chicken and
Vegetable Couscous

Jennifer Kirk, Tucson

Jennifer Kirk writes that this spiced
chicken and vegetable dish is her family's
idea of comfort food.

PREP AND COOK TIME: About 1 hour

MAKES: 4 to 6 servings

 1 pound boned,
 skinned chicken breasts
 About 1/8 teaspoon salt
 About 1/8 teaspoon pepper
 2 tablespoons olive oil
 1 onion (about 8 oz.),
 peeled and chopped
 2 cloves garlic, peeled and minced
 1 teaspoon ground cumin
 1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/4 teaspoon cayenne
 2 cups cauliflower florets (about 1/2 in.)
 1 cup baby-cut carrots
1 1/2 cups fat-skimmed chicken broth
 or water
 1 red bell pepper (about 8 oz.), rinsed,
 stemmed, seeded, and cut into
 1-inch chunks
 1 zucchini (about 8 oz.), rinsed, ends
 trimmed, cut into 1-inch chunks
 2 cans (14.5 oz. each) diced tomatoes
 1 package (10 oz.) couscous
 3 tablespoons chopped fresh
 cilantro leaves

1. Rinse chicken and pat dry; cut
chicken into 1-inch chunks and sprinkle
with about 1/8 teaspoon salt and
1/8 teaspoon pepper. Heat 1 tablespoon
oil in a 12-inch frying pan (with 2-inch-high
sides) or a 6-quart pan over
medium-high heat. Add chicken and
stir often until browned on the outside
but still slightly pink in the center
(cut to test), 3 to 4 minutes. Transfer
chicken to a plate and add remaining
tablespoon oil to frying pan.

2. Add onion and garlic to pan and stir
often until onion is limp, about 5 minutes.
Stir in cumin, coriander, turmeric,
and cayenne and cook until spices are
fragrant, about 1 minute. Add cauliflower,
carrots, and chicken broth;
bring to a boil. Lower heat, cover, and
simmer until carrots are slightly tender
when pierced, 10 minutes. Stir in bell
pepper, zucchini, and tomatoes and
simmer, uncovered, until zucchini is
tender when pierced, 8 to 10 minutes
longer. Add salt and pepper to taste.

3. Meanwhile, in a 3- to 4-quart pan
over high heat, bring 2 cups water to
a boil. Remove from heat, stir in couscous,
cover, and let stand until water is
absorbed, about 5 minutes.

4. Fluff couscous with fork and spoon
onto a large serving platter. Spoon
chicken and vegetables over couscous
and sprinkle cilantro over the top.

Per serving: 386 cal., 15% (58 cal.) from fat; 29 g
protein; 6.4 g fat (1 g sat.); 53 g carbo (5.5 g fiber);
362 mg sodium; 44 mg chol.


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Have you created or adapted a special recipe--a family favorite, travel discovery, or time-saver--you'd like to share with other readers? Send it to us, with the story behind the recipe, and you'll receive a "Great Cook" certificate and $75 for each recipe published. Go to www.sunset.com/submitrecipe.html or write to Kitchen Cabinet, Sunset Magazine, 80 Willow Rd., Menlo Park, CA 94025.
COPYRIGHT 2003 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:Sep 1, 2003
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