Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

[ILLUSTRATION OMITTED]

CHICKEN and GRAPE SALAD

SERVES 6/40 MINUTES

Sweet grapes and a nutty, toasted Egyptian spice blend
called dukkah--easy to make at home--take chicken
salad in a whole new direction. See page 92 for more
ways to use dukkah.

DUKKAH (MAKES I CUP)

  1/2 cup skinned or unskinned
      hazelnuts
  1/4 cup white sesame seeds
    2 tbsp. each cumin and
      coriander seeds
    1 tbsp. fennel seeds
  1/2 tsp. fine sea salt

SALAD
    1 cup plain whole-milk
      Greek yogurt
    1 tbsp. each Dijon mustard
      and lemon juice
  1/2 tsp. fine sea salt
  1/2 cup dukkah
3 1/2 cups diced skinned
cooked chicken
    1 cup each seedless red
      and green grapes, halved lengthwise
  1/2 cup each diced red
      onion and chopped
      flat-leaf parsley
    2 celery stalks, coarsely
       chopped
Butter lettuce

1. Make dukkah: In a large, heavy frying pan, toast
hazelnuts over medium-low heat, stirring often,
until browned and fragrant, 10 to 15 minutes. Pour
into a bowl and set aside. Toast sesame seeds in
pan, stirring often, until golden brown, about
5 minutes. Pour into another bowl and set aside.
Toast cumin, coriander, and fennel seeds in pan
until fragrant and golden, 2 to 3 minutes. Add to
sesame seeds and let cool completely.

2. Pulse hazelnuts a few times in a food processor to
chop coarsely. Add sesame mixture and salt and
pulse until coriander seeds are broken up and dukkah
is crumbly.

3. Make salad dressing: In a large bowl, combine yogurt,
mustard, lemon juice, salt, and 1/2 cup dukkah.

4. Add chicken, grapes, onion, parsley, and celery to
dressing. Fold together gently but thoroughly with
a rubber scraper. Serve on butter-lettuce leaves.
--Kimberley Hasselbrink

make ahead Dukkah, up to 1 month, chilled airtight.

PER SERVING 305 Cal., 39% (119 Cal.) from fat; 31 g protein; 13 g fat (4.3 g sat.); 16 g carbo (3 g fiber); 352 mg sodium; 76 mg chol. GF/LC/LS

[ILLUSTRATION OMITTED]

BLACK and WHITE CHILI

SERVES 4/45 MINUTES

This is the simple, hearty food you want as
the kids go back to school and schedules
get hectic. Set it on the table with toppings
you have on hand: cheddar, sour cream,
green onions, radishes, and lime wedges.

2 tbsp. extra-virgin olive oil
2 cups chopped onions
2 large garlic cloves, chopped
1 1/2 lbs. sliced mushrooms
3  medium carrots, chopped
1 or 2 large jalapeno chiles, minced
About 1 tsp. kosher salt
1/4 cup chili powder
1 1/2 tsp. cumin seeds
5 cups mushroom or vegetable broth
2 each 14-oz. cans white beans and
black beans, rinsed and drained
1 can (14. … 
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