Magazine article Sunset

Kitchen Cabinet

Magazine article Sunset

Kitchen Cabinet

Article excerpt


Chicken-Carrot Fajitas

Eleanor Gossett, Laramie, Wyoming

Eleanor Gossett enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

1 pound boned, skinned chicken breasts

1 teaspoon olive or salad oil

1 cup sliced onion

1 cup shredded carrots

2 teaspoons minced or pressed garlic

1 teaspoon ground cumin

8 warm flour tortillas (10 in.)

Sour cream

Shredded jack cheese


Salt and pepper

1. Rinse chicken, pat dry and cut into 1/2-inch pieces.

2. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.

3. Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.

4. Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.

Per serving: 524 cal., 19% (99 cal.) from fat; 37 g protein; 11 g fat (1.7 g sat.); 68 g carbo (5 g fiber); 612 mg sodium; 66 mg chol.

Ginger-Chili Scallops

Al Zangri, Juneau

For her birthday, Al Zangri's wife, Judy, wanted a special meal built around seafood. She hinted that ginger and chilies would be nice touches. This dish was Al's gift to her.

PREP AND COOK TIME: About 35 minutes

MAKES: 4 servings

3/4 pound asparagus

1 1/2 pounds sea scallops

1/4 cup olive oil

1 tablespoon minced fresh ginger

2 tablespoons minced or pressed garlic

2 tablespoons minced fresh jalapeno chilies

1/8 teaspoon hot chili flakes

1/2 cup dry white wine

1/4 cup (1/8 lb.) butter or margarine Salt and pepper

1. Rinse asparagus, snap off and discard tough ends, and cut remaining stalks diagonally into 1 1/2-inch pieces. Rinse scallops well and pat dry; if wider than 1 1/2 inches, cut in half.

2. In a 12-inch nonstick frying pan or 14- to 15-inch wok over high heat, combine asparagus and 1/3 cup water. Stir often just until asparagus is tender-crisp when pierced, 3 to 4 minutes. Pour asparagus into a bowl.

3. To pan, add oil, ginger, garlic, jalapeno chilies, and chili flakes. Stir until sizzling, about 1 minute. Add scallops and stir often for 1 minute longer. Add wine. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. With a slotted spoon, transfer scallops to bowl.

4. Boil liquid in pan until reduced to 1/2 cup, 5 to 7 minutes. Reduce heat, add butter, and stir just until melted, about 1 minute. Return asparagus and scallops to pan; stir until hot, about 2 minutes. Pour at once into a serving bowl. Add salt and pepper to taste.

Per serving: 402 cal., 60% (243 cal.) from fat; 31 g protein; 27 g fat (9.4 g sat.); 9.1 g carbo (0.9 g fiber); 400 mg sodium; 88 mg chol.

Apricot-Cheese Loaves

Audrey Thibodeau, Gilbert, Arizona

Always looking for different combinations of flavorings for the loaves of bread she gives as gifts, Audrey Thibodeau put tangy dried apricots (one of her favorite fruits) with cheddar cheese in this version. …

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