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New year, new flavors: readers' recipes tested in sunset's kitchens. (Kitchen Cabinet).

Coconut Scones

Kim Case, Portland

Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!

PREP AND COOK TIME: About 30 minutes

MAKES: 8 scones
1 3/4 cups all-purpose flour
 1/2 cup sweetened flaked coconut
 1/2 cup rolled oats
 3 tablespoons sugar
 2 teaspoons baking powder
 1/4 teaspoon salt
 1/3 cup cold butter, cut into chunks
 2 large eggs
 1/2 cup milk
 1/4 cup raspberry or cherry jam


1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

4. Bake in a 3750 regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Per serving: 279 cal., 35% (99 cal.) from fat; 6 g protein; 11 g fat (6.8 g sat.); 39 g carbo (1.7 g fiber); 311 mg sodium; 76 mg chol.

Split Pea Dal with Mango

Kristen Dillon Lummis, Grand Junction, CO

One night after Kristen Lummis's second child was born, a friend brought her this delicious and simple dal for dinner. The dish was much appreciated by everyone, including her older child, then two years old.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 4 to 6 servings
1 1/2 cups dried yellow split peas
 8 whole cloves
 1 cinnamon stick (2 in.)
1 1/2 cups basmati rice
 2 tablespoons butter
 1 teaspoon ground cumin
 1 teaspoon ground dried turmeric
 1/2 teaspoon mustard seeds
 1/4 teaspoon cayenne
 1/4 teaspoon ground coriander
 1/4 teaspoon ground ginger
 Salt
 1 mango (about 14 oz.), peeled
 and cut into 1/2-inch chunks
 1 cup plain yogurt


1. In a 4- to 6-quart pan over high heat, bring 5 cups water to a boil. Rinse split peas and remove debris. Add split peas, cloves, and cinnamon stick to boiling water. Reduce heat, cover, and simmer, stirring occasionally until peas are very soft and starting to break down, 1 to 1 1/2 hours (mixture should be soupy). If peas begin to stick before they're done, add more water 1/2 cup at a time. Remove and discard cloves and cinnamon stick if desired.

2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 1/2 cups water to a boil. Add rice, reduce heat to a simmer, cover, and simmer until rice is tender to bite, about 20 minutes.

3. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Stir in cumin, turmeric, mustard seeds, cayenne, coriander, and ginger and cook until fragrant, 1 to 2 minutes. Stir spice mixture into cooked split peas and add salt to taste.

4. Divide cooked rice evenly among four to six wide, shallow bowls and spoon dal equally onto rice. Add mango and yogurt on the side.

Per serving: 417 cal., 13% (56 cal.) from fat; 19 g protein; 6.2 g fat (2.9 g sat.); 77 g carbo (3.8 g fiber); 96 mg sodium; 13 mg chol.

Cauliflower Rotini

Paul Genaux, Bremerton, WA

Paul Genaux learned how to make this simple pasta dish in a cooking class he took in Naples, Italy. Using imported Parmigiano-Reggiano cheese makes a big difference in the flavor of the dish.

PREP AND COOK TIME: 35 minutes

MAKES: 4 servings
 2 tablespoons olive oil
 4 cloves garlic, minced
 1 head cauliflower (1 3/4 lb.),
 rinsed, trimmed from core, and
 separated into 1-inch pieces
12 ounces dried rotini pasta or
 another shape about 1 inch long
 1 cup grated parmesan cheese
 (see notes)
 Salt and pepper


1. Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.

2. Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.

Per serving: 489 cal., 26% (126 cal.) from fat; 21 g protein; 14 g fat (4.9 g sat.); 69 g carbo (4 g fiber); 390 mg sodium; 16 mg chol.

Mediterranean Bread Bowl with Hummus

Joan Cathey, La Center, WA

This variant of the bread bowl filled with dip is a great appetizer. You can make hummus and marinate peppers up to 1 day ahead; cover each and chill. As a shortcut, use purchased hummus.

PREP TIME: About 25 minutes, plus at least 1 hour to chill
MAKES: 6 to 8 appetizer servings

 1 cup drained canned peeled
 red peppers, cut into strips
 1/3 cup coarsely chopped pitted
 calamata olives
 2 tablespoons plain yogurt
 1 tablespoon olive oil
 1 tablespoon lemon juice
 1 clove garlic, peeled and minced
 1/4 teaspoon dried ground turmeric
 1/4 teaspoon cayenne
 Salt
 1 round loaf (1 lb.) rye or
 pumpernickel bread
1 1/2 cups hummus (recipe follows;
 see notes)
 1/4 cup crumbled feta cheese


1. In a bowl, mix peppers, olives, yogurt, olive oil, lemon juice, garlic, turmeric, and cayenne to coat; add salt to taste. Cover and chill at least 1 hour and up to 1 day (see notes).

2. With a serrated knife, slice about 1 inch off top of loaf. With the knife, hollow out center of loaf, leaving a shell about 1 inch thick. Cut top slice and bread from middle into chunks.

3. Spread hummus in bottom of bread bowl. Top with pepper mixture and feta. Set on a platter and surround with reserved bread chunks for dipping.

Per serving: 328 cal., 36% (117 cal.) from fat; 9.2 g protein; 13 g fat (2.2 g sat.); 45 g carbo (5.4 g fiber); 722 mg sodium; 3.4 mg chol.

Hummus. Drain 1 can (15 1/2 oz.) garbanzos, reserving liquid, In a blender or food processor, whirl garbanzos, 3 tablespoons tahini (sesame paste), 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 peeled clove garlic, and 1 teaspoon ground cumin until smooth. Thin with a few tablespoons reserved liquid if desired. Add salt and pepper to taste.

Per serving: 131 cal., 49% (64 cal.) from fat; 3.7 g protein; 7.1 g fat (0.9 g sat.); 148 carbo (1.68 fiber); 172 mg sodium; 0 mg chol.
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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:Jan 1, 2003
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Previous Article:New Year's resolutions. (The Wine Guide).
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