Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Spinach dinner salad with sesame tofu


14 oz. firm tofu, cut into Vz-in. slices

¼ cup plus 1 ½ tbsp. grapeseed or vegetable oil, divided

½ cup cornstarch

¼ cup furikake* (Japanese sesame and seaweed blend) or untoasted black and white sesame seeds

1 celery stalk

½ tart green apple, such as Granny Smith

8 to 10 radishes

1 ½ tsp. Asian chili garlic sauce*

1 ½ tbsp. rice vinegar

1 ½ qts. loosely packed baby spinach

½ tsp. kosher salt

1. Lay tofu between paper towels to dry. Heat ¼ cup oil in a large frying pan over medium-high heat until shimmering.

2. Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into ½-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total, and drain on paper towels.

3. Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 ½ tbsp. oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt, and tofu and toss to coat.

* Find in grocery stores' Asian-foods aisle.

PER SERVING 379 CAL., 58% (219 CAL.) FROM FAT; 11 G PROTEIN; 25 G FAT (2.3 G SAT.); 29 G CARBO (s.l G FIBER); 546 MG SODIUM; O MG CHOL.

Curried carrot coconut soup

Kristi Juette, RENTON, WA


1 tbsp. butter

½ small onion, chopped

1 garlic clove, minced

2 tsp. yellow curry paste*

¼ tsp. cayenne

½ tsp. kosher salt

1 lb. baby carrots, chopped

2 cups reduced-sodium chicken broth

1 can (15 oz.) coconut milk

¼ cup plain whole-milk yogurt

3 tbsp. finely chopped cilantro

1. Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.

2. Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.

* Find in grocery stores' Asian-foods aisle.

PER 1 ¼-CUP SERVING 307 CAL., 79% (242 CAL.) FROM FAT; 6.1 G PROTEIN; 27 G FAT (22 G SAT-); 15 G CARBO (3.5 G FIBER); 519 MG SODIUM; 22 MG CHOL.

Toasted ham and poppy seed sandwiches

Theresa Cross, CORRALES, NM


¼ cup unsalted butter, softened

3 tbsp. …

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