Magazine article Sunset

January Favorites

Magazine article Sunset

January Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Brussels sprouts and sausage soup

Ellen Tafeen, Portola Valley, CA

Tafeen's soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.


MAKES 4 servings

1 lb. brussels sprouts

½ 1b. andouille sausage

1 tsp. olive oil

3 large red potatoes

2 bay leaves

1 tsp. caraway seeds

4 cups reduced-sodium chicken broth

1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

2. Remove casing from sausage and cut into ¼-in.-thick slices. Put olive oil and sausage in a medium pot over mediumhigh heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

3. Meanwhile, peel potatoes and cut into roughly ½-in. pieces.

4. When sausageisbVqwoed,add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant about 1 minuje. Add potatoes, broth, and 1 cup water. Bring-to a boil. Add brussels sprouts. Partially cover pot and reduce heat tolow or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

PER SERVING 344 CAL, 37% (126 GAl.) FROM FAT; 19 G PROTEIN; 14 G FAT (4.3 G SAT.); 40 G CARBO (8.1 G FIBER); 1,054 MG SODIUM; 35 MG CHOL.

Edamame salad

Roxanne Chan, Albany, ca

Chan was inspired to make this nutritious salad when she spotted a stray bag of edamame in her freezer. We love the way the salad's clean, fresh flavors brighten up the winter dinner table.

PREP time 20 minutes

MAKES 8 servings

NOTES Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.

2 tbsp. sesame oil (see Notes)

1 tbsp. rice vinegar

2 tsp. soy sauce

½ tsp. Asian chili garlic sauce (see Notes)

1 lb. shelled edamame, cooked and cooled

2 green onions, thinly sliced

¼ cup chopped mint

¼ cup sliced almonds

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

PER SERVING 113 CAL., 60% (68 CAL.) FROM FAT; 6.6 G PROTEIN; 7.6 G FAT (0.6 G SAT.); 6.2 G CARBO (3.2 G FIBER); 93 MG SODIUM; 0 MG CHOL.

Raisin cake

Barbara Holt, Paradise, ca

Holt's husband's grandmother made this cake, so they know it as "Grandma O'Connor's Boiled Raisin Cake. …

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