Magazine article Sunset

January Favorites: Recipes from Our Readers, Tested in Sunset's Kitchen

Magazine article Sunset

January Favorites: Recipes from Our Readers, Tested in Sunset's Kitchen

Article excerpt

Cauliflower Fritters

CHRISTINE DATIAN, LAS VEGAS

Serve these fritters with chutney or salsa for an easy meatless meal. Sour cream is also a nice addition.

PREP AND COOK TIME: About 1 hour

MAKES: 4 servings

  1 cauliflower (about 2 lb.), washed and broken into florets (about 1
    1/2 in. each)
  1 tablespoon plus 1/2 teaspoon salt
  3 large eggs, beaten to blend
  2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
  1 tablespoon all-purpose flour
  1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper About 2 teaspoons olive oil
  1 tablespoon chopped parsley (optional)
    Sour cream, salsa, or chutney (optional)

1. Preheat oven to 200[degrees]. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and 1 tablespoon salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.

2. Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon salt.

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3. Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream, salsa, or chutney as desired.

Per serving: 107 cal., 52% (56 cal.) from fat; 6.8 g protein; 6.2 g fat (1.5 g sat.); 7.2 g carbo (2.2 g fiber); 775 mg sodium; 159 mg chol.

Red Cabbage Salad with Dates

GERDA ENDEMANN, STANFORD, CA

This salad is as healthy as it is tasty: Cabbage, oranges, and almonds contribute potassium and calcium; almonds add monounsaturated fat and phytosterols; and walnut oil is rich in omega-3 fatty acids.

PREP TIME: About 15 minutes

MAKES: 8 servings

1/2 head red cabbage (20 oz. total), finely shredded
  3 oranges, peeled and segmented with membranes removed and juices
    reserved
1/3 cup coarsely chopped toasted almonds
  5 Medjool dates, pitted and chopped
  2 tablespoons walnut oil
  2 tablespoons lemon juice Salt

In a large bowl, combine cabbage, orange segments and their juice, almonds, and dates. Drizzle with walnut oil and lemon juice and mix gently to coat. Sprinkle with salt to taste.

Per serving: 138 cal., 43% (59 cal.) from fat; 2.7 g protein; 6.5 g fat (0.6 g sat.); 20 g carbo (4.1 g fiber); 9.2 mg sodium; 0 mg chol.

Winter Squash Chai Bread

SIOBHAN RATLIFF, HONOLULU

Flavorful chai and colorful squash make this sweet quick bread a warming winter treat.

PREP AND COOK TIME: About 1 1/4 hours, plus 10 minutes to cool

MAKES: 1 loaf; 10 servings

  1/2 cup sugar
  1/2 cup (1/4 lb.) butter, at room temperature
    1 cup mashed cooked winter squash, such as butternut or acorn
    2 large eggs
  1/2 cup liquid chai concentrate
    1 teaspoon vanilla
    2 cups all-purpose flour
    2 teaspoons baking powder
  1/2 teaspoon baking soda
1 1/2 teaspoons salt
    2 teaspoons ground cinnamon
  1/2 teaspoon each ground cardamom, ginger, and black pepper
  1/4 teaspoon each ground cloves, nutmeg, and allspice
  1/2 cup chopped walnuts or pecans

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