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Lightening up with a new 'Sunset' book.

HELPING YOU REDUCE fat in what you eat is an ongoing objective of recipes published in Sunset Magazine and Sunset Books. Our recently released Low-Fat Cook Book gives you another effective tool for keeping proper proportions of fat and cholesterol in your diet.

Recipes in this book were researched and assembled by Cynthia Scheer to yield satisfying and well-balanced dishes. None has more--and many have far less than 30 percent of calories from fat, meeting the American Heart Association's limitations on daily fat intake. Patricia Kearney, clinical dietitian at Stanford University Hospital, acted as a consultant.

Numerous color photographs illustrate the 120 recipes, which are organized by subject from appetizers through desserts. The opening chapter discusses the different kinds of fats and their effect on health, the other foods and factors that affect fat metabolism, and low-fat cooking techniques to apply to your own favorite recipes.

In addition, the extensive appendix has helpful reference information, such as a glossary of nutrition terms, information on understanding package labels, and size and weight charts.

This book, published in 1992, is available for $8.95 from bookstores, or from Sunset Publishing Corporation, Menlo Park, California (add $2.50 if ordering direct).

These quick, hearty bean cakes illustrate the appealing nature of recipes in this book.

Pinto Beam Cakes with Salsa

Preparation time: about 15 minutes.

Cooking time: about 15 minutes. 1 1/2 tablespoons salad oil 1 small onion, finely

chopped 1/4 cup finely chopped red

bell pepper 2 garlic cloves, minced or

pressed 1 medium-size fresh

jalapeno chili, seeded

and finely chopped 2 cans (about 15 oz. each)

pinto beans, drained

and rinsed 1/3 teaspoon liquid smoke 1/4 cup chopped fresh

cilantro (coriander) 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1/3 cup yellow cornmeal

Cooking oil spray

(optional) 1/2 to 1 cup purchased or

homemade tomato-based


In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic, and chili. Stir often until onion is limp but not browned, about 5 minutes.

In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.

Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch. divide into 8 equal portions, shaping each into a 1/2-inch-thick cake. Coat cakes with cornmeal.

Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste. Serves 4.

Per serving 209 cal. (26 percent fat, 57 percent carbo., 17percent protein); 9 g protein; 6 g fat (1 g sat.), 30 g carbo.; 615 mg sodium 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset Magazine's 'Low-Fat Cook Book'; includes recipe
Author:Di Vecchio, Jerry Anne
Article Type:Bibliography
Date:Mar 1, 1992
Previous Article:Sunset's kitchen cabinet.
Next Article:Chefs of the West: adventures with food.

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