Magazine article Sunset

Sunset's Kitchen Cabinet

Magazine article Sunset

Sunset's Kitchen Cabinet

Article excerpt

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. …

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