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Sunset's kitchen cabinet.

Sunflower Soda Bread

Nancy Kisner, Anacortes, Wash.

2 1/2 cups all-purpose flour 1 cup each whole-wheat flour and yellow cornmeal 1/2 cup unsalted dry roasted sunflower seed 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 1 large egg

In a large bowl, mix all-purpose flour, whole-wheat flour, cornmeal, sunflower seed, sugar, baking powder, soda, and salt. Add buttermilk and egg; beat until dough is thoroughly moistened and stretchy, about 2 minutes.

Spoon dough in 2 equal mounds, each on center of a greased 10-by 15-inch pan. With floured hands, pat each portion into an 8-inch round. With a floured sharp knife, cut a 1/2-inch-deep cross on top of each round. Bake in a 375[degrees] oven until golden brown, 25 to 30 minutes; switch pan positions after 15 minutes. Serve warm or cool, cut into wedges. To store, wrap airtight when cool; hold at room temperature up until next day or freeze. Makes 2 loaves, each about 1 1/3 pounds.

Per ounce: 71 cal.; 2.3 g protein; 1.2 g fat (0.2 sat.); 13 g carbo.; 80 mg sodium; 5.5 mg chol.

Sicilian Trout with Balsamic Sauce

Roxanne E. Chan, Albany, Calif.

1/3 cup each chopped green bell pepper and chopped green onion 2 tablespoons each currants, minced parsley, and drained canned capers 1 clvoe garlic, minced or pressed 4 boned whole trout (each about 1/2 lb.) 3 tablespoons each balsamic vinegar and minced fresh basil leaves (or more parsley) 1 tablespoon extra-virgin olive oil Lemon wedges

Mix bell pepper, green onion, currants, parsley, capers, and garlic. Rinse fish, pat dry, and open, skin side down. Spoon an equal portion of vegetable mixture onto 1 side of each fish. Fold fish to enclose filling. Lay trout in a lightly oiled 10- by 15-inch pan.

Bake fish in a 400 degrees oven until flesh is opaque but still moist-looking in thickest part when prodded with a knife tip, about 20 minutes. Meanwhile, mix vinegar, basil, and oil. Place fish on platter or individual plates. Serve sauce with fish and add lemon to taste. Serves 4.

Per serving: 324 cal.; 39 g protein; 16 g fat (2.6 g sat.); 5.5 g carbo.; 208 mg sodium; 107 mg chol.

Citrus Beef Stir-fry

Astrid Churchill, Cliff, N.M.

2 large (about 1 lb. total) oranges 3 tablespoons each dry sherry and soy sauce 2 tablespoons minced fresh ginger 1 pound boneless, fat-trimmed lean beef, such as top sirloin 2 teaspoons cornstarch 2 tablespoons salad oil 3 stalks celery, thinly sliced 1 cup sprouts 1 cup Chinese pea pods, ends and strings removed

Grate peel from 1 orange. Squeeze juice from oranges into a large bowl; mix in peel, sherr, soy, and ginger.

Slice meat 1/8 inch thick across grain. Stir into bowl. Let stand at least 5 minutes, or cover and chill up until next day; stir several times. Drain marinate and mix with cornstarch.

Place a wok or 12- to 14-inch frying pan on high heat. When pan is hot, add 2 teaspoons oil and half the meat. Stir-fry until meat is tinged with brown, then pour meat into another bowl. Repeat to cook remaining meat. Heat remaining oil; add celery, sprouts, and peas. Stir until peas turn brighter green, about 1 minute. Add marinade; stir until boiling. Mix in meat. Serves 4.

Per serving: 297 cal.; 27 g protein; 12 g fat (2.6 g sat.); 16 g carbo.; 869 mg sodium; 69 mg chol.

Butter Bean Salad

Nadya Malconian, Westlake Village, Calif.

2 cans (15 oz. each) butter-beans 2 tablespoons olive or salad oil 1/3 cup lemon juice 1/2 cup minced parsley 1/2 cup thinly sliced green onions 2 large (about 1/2 lb. total) Roma-type tomatoes, cored and diced About 1 teaspoon pepper 1/3 cup packed feta cheese 1 or 2 green onions, ends trimmed

Drain beans, rinse with cool water, and drain well. In a bowl, mix beans with oil, lemon juice, parsley, sliced green onions, tomatoes, and enough pepper to make salad slightly hot to taste. If made ahead, cover and chill up to 4 hours; mix and continue.

Crumble cheese onto salad; garnish with the whole onions. Makes 5 cups, 4 to 6 servings.

Per serving: 184 cal.; 9 g protein; 7.6 g fat (2.3 g sat.); 23 g carbo.; 577 mg sodium; 10 mg chol.

Paradise Pasta with Pine Nuts

Julie Hoiland, Paradise, Calif.

1/3 cup pine nuts 1 pound mushrooms 1 medium-size (5 to 6 oz.) onion 4 cloves grlic, minced or pressed 1 tablespoon salad oil 1 teaspoon each dried basil leaves and dried oregano leaves 4 cups broccoli flowerets 1 small (about 4 oz.) red bell pepper, stemmed, seeded, and thinly sliced 1 1/2 cups regular-strength chicken broth

About 4 cups hot cooked angel hair pasta (about 1/2 lb. dried, uncooked), drained

About 1/2 cup freshly shredded parmesan cheese

Salt and pepper

In a 10- to 12-inch frying pan over medium heat, stir pine nuts often until golden, about 8 minutes; pour from pan and set aside.

Rinse, drain, and thinly slice mushrooms. Finely chop the onion. In frying pan, combine mushrooms, onion, garlic, oil, basil, and oregano. Cover and cook over high heat, stirring often, until liquid accumulates. Uncover and stir often until vegetables are lightly browned, about 8 minutes. Add broccoli, bell pepper, and broth. Bring to a boil and cook, covered, until broccoli is just tender when pierced, about 5 minutes.

Pour pasta into a large shallow bowl. Pour vegetables and juices onto pasta. Sprinkle with pine nuts and parmesan. Add salt and pepper to taste. Serves 4.

Per serving: 461 cal.; 24 g protein; 16 g fat (4 g sat.); 63 g carbo.; 289 mg sodium; 10 mg chol.

Fresh Apple Cake

Elaine Shanafelt, Mt. Ashland Inn, Ashland, Ore.

3 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped almonds or walnuts 2 large eggs 3/4 cup (3/8 lb.) butter or margarine, melted and cooled 2 tablespoons lemon juice 1 tablespoon vanilla 3 cups diced, unpeeled tart green apples (about 2 large, 1 lb. total)

In a large bowl, mix flour, sugar, soda, salt, and nuts.

In another bowl, beat to blend eggs, butter, lemon juice, and vanilla; mix in apples. Stir into flour mixture until batter is evenly moistened. Scrape batter into a buttered and floured 10- to 11-inch (10-cup) tube pan. Bake in a 35[degrees] oven until cake begins to pull from pan sides, feels firm when lightly touched in the center, and is a rich brown, about 1 hour.

Let cake stand until warm; tip out onto a rack. Invert a platter onto cake; holding platter and rack, flip cake over. Serve warm or cool. Serves 10 to 12.

Per serving: 382 cal.; 6.6 g protein; 18 g fat (8.3 g sat.); 48 g carbo.; 243 mg sodium; 66 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:recipes by 'Sunset' readers
Date:Jan 1, 1992
Previous Article:January menus.
Next Article:Puffy and golden, chili relleno casserole.

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