Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

Recipes from our kitchen and yours, in 30 minutes or less

New York strip steaks with brussels sprout hash

SERVES 4 30 MINUTES

1 lb. small thin-skinned potatoes, cut into chunks

8 oz. brussels sprouts, quartered

2 New York strip steaks (about 12 oz. each)

1 tbsp. balsamic vinegar

¼ cup extra-virgin olive oil, divided

2 tsp. kosher salt, divided

1 ¼ tsp. pepper, divided

2 cups slivered red onion

¼ cup dry white wine, such as Sauvignon Blanc

2 garlic cloves, chopped

2 tsp. fresh rosemary leaves

1. Simmer potatoes in a large saucepan of water until tender when pierced, 8 to 10 minutes; in last minute, add brussels sprouts, cookingjust untilthey turn bright green. Drain.

2. Preheat broiler. Rub steaks with vinegar, 1 tbsp. oil, and 1 tsp. each salt and pepper. Put steaks on a broiler pan; broil 6 in. from heat, turning once, 8 minutes for medium-rare.

3. Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes. Add wine, scraping up any caramelized bits from bottom of pan. Stir in garlic, rosemary, and remaining 1 tsp. salt and ¼ tsp. pepper. Serve with sliced meat, -APRIL COOPER

PER SERVING 500 CAL., 39% (l96 CAL.) FROM FAT; 38 G PROTEIN; 22 G FAT (5.2 G SAT.); 34 G CARBO (4.6 G FIBER); 1,053 MG SODIUM; 74 MG CHOL.

Tofu frites

Diane Cu and Todd Porter, costa mesa, ca

SERVES 4 I 30 MINUTES

Vegetable oil for frying

1 package (15.5 oz.) extra-firm tofu

½ tsp. each kosher salt and pepper

¼ tsp. cayenne

2 tbsp. chopped flat-leaf parsley

Thai or other Asian sweet chili sauce

i. Pour oil into a large saucepan to a depth of 1 in. and heat to 350°. Cut tofu into sticks about lh in. wide and 3 to 4 in. long; pat dry with a towel.

2. Mix together salt, pepper, and cayenne in a small bowl; set aside.

3. Drop tofu sticks into hot oil, working in batches, making sure they don't touch. Use a slotted spoon to gently turn tofu over occasionally; cook until golden brown, about 3 minutes. Transfer to a plate lined with paper towels.

4. Sprinkle with seasoning mix and parsley, and serve with chili sauce.

PER SERVING 229 CAL., 75% (l72 CAL.) FROM FAT; 11 G PROTEIN; 20 G FAT (2.3 G SAT.); 3.4 G CARBO (1.6 G FIBER); 246 MG SODIUM; O MG CHOL.

Citrus, quinoa, and spinach salad

Sara Torte, DANA POINT, CA

SERVES 4 TO 6 I 20 MINUTES

½ cup quinoa

Zest and juice of ½ lemon

1 ½ tbsp. …

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