Magazine article Sunset

Sunset's Kitchen Cabinet

Magazine article Sunset

Sunset's Kitchen Cabinet

Article excerpt

Creative ways with everyday foods--submitted by Sunset readers, tested in Sunset kitchens, approved by Sunset taste panels

Mussels and Millet in Curry Sauce Emily Bader, Bothell, Washington

1 tablespoon salad oil

1 large (1/2 lb.) onion, thinly sliced

1 tablespoon minced fresh ginger

Curry spice (recipe follows)

3 cups regular-strength chicken broth

2 small (about 5 oz. each) tomatoes, cored and chopped

1 cup millet

1 1/2 pounds mussels, scrubbed

Salt and pepper

Unflavored yogurt

In a 5- to 6-quart pan, stir oil, onion, and ginger over medium-high heat until onion is limp, 6 to 8 minutes. Stir in spice mixture; add broth and tomatoes, and bring to boiling.

In a fine strainer, rinse and drain millet; add to pan. Cover and simmer 15 minutes. Add mussels, cover, and simmer until millet is tender to bite and mussels pop open, 7 to 9 minutes. Ladle into bowls; add salt, pepper, and yogurt to taste. Serves 3.

Curry spice. Combine 1 teaspoon mustard seed, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon ground turmeric.

Per serving: 429 cal. (23 percent from fat); 19 g protein; 11 g fat (1.8 g sat.); 62 g carbo.; 258 mg sodium; 19 mg chol.

Onion Herb Batter Bread Janet Risi Field, Santa Rosa, California

1 package active dry yeast

1 1/2 tablespoons sugar

1/2 cup warm (110|degrees~) water

1/2 cup milk

1 tablespoon butter or margarine

2 tablespoons dried minced onion

1/2 teaspoon dried or 1 teaspoon chopped fresh rosemary

1/2 teaspoon dried or 1 teaspoon chopped fresh dill weed

2 1/4 cups all-purpose flour

In a large bowl, combine yeast, sugar, and warm water; let stand until yeast softens, about 5 minutes.

In a 1- to 1 1/2-quart pan, heat milk and butter just until mixture is 110|degrees~.

Add to bowl the milk mixture, onion, rosemary, dill, and flour. With a heavy-duty mixer or a heavy spoon, beat until batter is very sticky and stretchy. Cover with plastic wrap. Let rise in a warm place until dough triples, 45 minutes to 1 hour. Punch dough down and scrape into an oiled 4 1/2- by 8 1/2-inch loaf pan; spread batter to level it. Cover with plastic wrap; let stand in a warm place until puffy, about 15 minutes.

Bake in a 350|degrees~ oven until a rich brown color, about 45 minutes. Cool bread in pan 10 minutes; invert onto a rack. Serve warm or cool. Makes 1 loaf, about 1 pound.

Per ounce: 82 cal. (12 percent from fat); 2.3 g protein; 1.1 g fat (0.6 g sat.); 15 g carbo.; 12 mg sodium; 3 mg chol.

Turkey and Pea Soup Naneen Karraker, Berkeley, California

1 pound ground turkey

1/3 cup fine dry bread crumbs

1 large egg

1/3 cup finely chopped onion

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons chopped fresh or crumbled dried mint leaves

About 1/2 teaspoon salt (optional)

1 1/2 quarts regular-strength chicken broth

1 bag (1 lb.) frozen petite peas

Mix turkey well with crumbs, egg, onion, cinnamon, allspice, 1 tablespoon mint, and 1/2 teaspoon salt.

In a 3- to 4-quart pan, bring the broth to a boil on high heat. Form turkey mixture into about 1-inch balls. Drop the balls, as formed, into the boiling broth. Cover and simmer until meatballs are no longer pink in center (cut to test), about 8 minutes. Stir in peas; cook just until hot, about 2 minutes. Sprinkle with remaining 1 tablespoon mint. Ladle into a tureen or bowls. Add salt to taste. Serves 4.

Per serving: 339 cal. (35 percent from fat); 31 g protein; 13 g fat (3. …

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