Magazine article Sunset

Readers' Kitchen Cabinet

Magazine article Sunset

Readers' Kitchen Cabinet

Article excerpt

"When my husband and I were first courting, we found we had a lot in common, including a favorite restaurant meal at Paul's in Berkeley, which had closed before we met. Fortunately, I had learned to make the dish myself. Love blossomed, and in 20 years we never tire of Turkish Lamb," writes Pam Peeters. Rice or couscous makes a nice accompaniment.

Turkish Lamb Shanks

Pam Peeters Sunol, California

Prep and cook time: About 2 hours

Makes: 4 servings

4 lamb shanks (about 1 lb. each), bones cracked 4 onions (about 1/2 lb. each), quartered 1 bell pepper (about 1/2 lb.), stemmed, seeded, and sliced 1 can (14 1/2 oz.) stewed tomatoes 1 1/2 cups chicken broth 1/2 teaspoon pepper 1/2 teaspoon dried thyme Hot cooked rice or couscous Salt

1. Place shanks in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450 [degrees] oven for 15 minutes. Add onions; continue roasting until shanks are browned, about 30 minutes longer.

2. Remove pan from oven; reduce heat to 400 [degrees]. Add to pan the bell pepper, tomatoes with their juice, broth, pepper, and thyme. Cover tightly; continue baking until meat pulls easily from bone, about 1 1/2 hours longer. Skim fat from pan juices; discard fat. Divide shanks, vegetables, and juices equally among 4 shallow bowls containing hot cooked rice. Add salt to taste.

Per serving: 447 cal., 24% (108 cal.) from fat; 56 g protein; 12 g fat (4.1 g sat.); 30 g carbo (6.8 g fiber); 459 mg sodium; 160 mg chol.

Bumpy Chicken

Richard Scales Bellevue, Washington

His wife's love for capers spurred Richard Scales to experiment in the kitchen. The results are moist chicken breasts baked under a blanket of whole capers, finely chopped mushrooms, and onion.

Prep and cook time: About 40 minutes

Makes: 4 servings

2 cups (6 oz.) finely chopped mushrooms 1 onion (about 6 oz.), chopped 3 large cloves garlic, minced 4 boneless, skinless chicken breast halves (about 6 oz. each) 2 tablespoons Dijon mustard 2 tablespoons capers, drained 1 teaspoon balsamic vinegar 1/4 teaspoon hot sauce 2 tablespoons reduced-fat or regular mayonnaise Parsley sprigs Salt

1. In a 10- to 12-inch nonstick frying pan, stir mushrooms, onion, and garlic over medium-high heat until mushrooms begin to brown, 8 to 10 minutes.

2. Meanwhile, rinse chicken and pat dry. Place breasts in a 9- by 13-inch baking dish and bake, uncovered, in a 375 [degrees] oven for 10 minutes. …

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