Magazine article Sunset

Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Magazine article Sunset

Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Article excerpt

FASTS&FRESH EVERY DAY!

Check out our new videos, tips, and more recipes: sunset.com/fastandfresh

[ILLUSTRATION OMITTED]

Pumpkin apple pancakes

Ruth Miller, EUGENE, OR SERVES 4 (MAKES 10) |
30 MINUTES

1 large egg
1 cup each flour and milk
2 tbsp. vegetable oil
1/2 cup canned pumpkin puree
1 tbsp. each sugar and baking powder
1/4 tsp. each salt, nutmeg, and cinnamon
1 apple, peeled, cored, and chopped
About 2 tbsp. butter, divided
Syrup

1. Mix together all ingredients except butter and
syrup in a medium bowl.

2. Melt 2 tsp. butter in a large nonstick frying
pan over medium heat. Spoon batter by 1/3-cup portions
into pan, making 3 or 4 pancakes at a time. Cook,
turning once, until cooked through, 8 to 10 minutes. Continue making
pancakes with remaining batter, adding more butter to pan for each
batch. Serve with syrup and more butter if you like.

PER SERVING 324 CAL., 45% (146 CAL.) FROM FAT; 7.2 G PROTEIN;
16 G FAT (4.4 G SAT.); 39 G CARBO (2.4 5 FIBER); 608 MG SODIUM;
68 MG CHOL. 4

Rosemary and garlic--roasted pork tenderloin Charrnaine Rone, REDWOOD CITY, CA SERVES 4 | 30 MINUTES

1 pork tenderloin (about 1 lb.)
2 garlic cloves, minced
2 tsp. chopped fresh rosemary leaves
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. pepper
2 tbsp. olive oil

1. Preheat oven to 425. Cut pork tenderloin in half crosswise.
Mix garlic, rosemary, cumin, salt, and pepper and rub mixture
all over pork.

2. Heat oil in a medium ovenproof frying pan over high heat.
Add pork and cook, turning as needed, until outside is
completely seared, about

3 minutes total. 3. Put pan in oven and roast pork until
done the way you like, about 10 minutes for medium (150 on
an instant-read thermometer). Let rest 5 minutes before
slicing.

PER SERVING 186 CAL., 45% (84 CAL.) FROM FAT; 24 G PROTEIN;
9.2 G FAT (1.7 G SAT.); 0.7 G CARBO (0.1 6 FIBER); 246 MG
SODIUM; 74 MG CHOL.

Glazed chili tofu with ramen SERVES 4 | 30 MINUTES

1 qt. reduced-sodium chicken broth
1 tbsp. each minced fresh ginger and garlic
4 tbsp. reduced-sodium soy sauce, divided
About 1 tbsp. Thai or other Asian sweet chili sauce
1 pkg. (14 oz.) extra-firm tofu, drained and patted dry
1 tbsp. vegetable oil
12 oz. fresh ramen noodles or fresh Chinese wheat noodles *
1 cup shredded carrots
2 cups spinach leaves

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