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No more than six ingredients, mostly 30 minutes or less.

If time is a valuable ingredient when you cook, Sunset's new collection of recipes answers your needs. Called 6 Ingredients Cook Book (Lane Publishing Co., Menlo Park, Calif., 1989; $7.95), the collection, created by editors of Sunset Magazine and Books, features recipes with six or fewer ingredients that go together in minimal time with minimal effort. Numbered steps clearly detail each recipe's procedures.

In the 96-page book, 130 recipes are organized by their order in a meal. The bisque comes from the chapter on soup, the swordfish from the one on seafood.

Creamy Potato Watercress Bisque

Preparation time: about 15 minutes. Cooking time: 20 to 25 minutes.

3 cups regular-strength chicken broth

2 large thin-skinned potatoes (about 1 lb. total), peeled and cut into 1 -inch chunks

2 cups lightly packed watercress sprigs, rinsed and drained

1 cup sour cream

3 green onions, ends trimmed and thinly sliced

Salt and white pepper

1/4 pound thinly sliced cooked ham, chopped

1. In a 3- to 4-quart pan, bring chicken broth and potatoes to a boil over high heat; reduce heat, cover, and simmer until the potatoes are tender when pierced, 15 to 20 minutes.

2. Reserve 4 of tbe most attractive watercress sprigs. In a blender or food processor, whirl remaining watercress, sour cream, onions, and broth mixture, a portion at a time, until pureed. Season to taste with salt and pepper.

3. Return soup to pan and stir over medium heat just until hot. Ladle soup into wide, shallow bowls. Top each serving with a mound of ham and a watercress sprig. Makes 4 servings.

Per serving: 284 cal.: 13 g protein: 16 g fat: 23 g carbo.; 1,223 mg sodium; 42 mg chol.

Swordfish Steaks with Salsa

Preparation time: about 12 minutes. Cooking time: about 10 minutes,

4 swordfish steaks (about 2 lb. total)

2 tablespoons salad oil

2 cloves garlic, minced or pressed

1 fresh jalapeno chili, stemmed, seeded, and minced

5 firm-ripe Roma-style tomatoes, cored, seeded, and diced

1/2 cup packed fresh cilantro (coriander) leaves, chopped

1. Rinse fish and pat dry Heat oil in a 10- to 12-inch frying pan over mediumhigh heat. Add fish and cook, turning once, until well browned and just opaque in center when cut, about 7 minutes total. Transfer to a platter; keep warm.

2. Add garlic and chili to pan and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cilantro; stir until hot. Spoon over fish. Makes 4 servings.

Per serving: 349 cal; 46 g protein; 16 g fat; 3 g carbo.; 209 mg sodium; 89 mg chol
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes; excerpts from 6 Ingredients Cook Book
Publication:Sunset
Date:Oct 1, 1989
Words:434
Previous Article:The big muffin tasting.
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