Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less

By Snowden, Kelly | Sunset, October 2012 | Go to article overview

Fast & Fresh: Recipes from Our Kitchen and Yours, in 30 Minutes or Less


Snowden, Kelly, Sunset


Spicy sausage and chard pasta

Willy and Sandy Hermann, ORINDA, CA

SERVES 4 | 30 MINUTES

[ILLUSTRATION OMITTED]

12 oz. whole-wheat or regular linguine
12 oz. hot Italian sausages, casings removed
1/2 cup chopped onion
2 large garlic cloves, chopped
1 bunch Swiss chard, stems discarded and leaves chopped
4 Roma or medium beefsteak tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered fresh basil leaves
Shaved parmesan cheese

1. Cook pasta according to package directions. Meanwhile, heat a
large, wide pot over medium heat. Cook sausage, onion, and garlic,
stirring frequently, until sausage starts to brown, about 5 minutes.
Add chard and tomatoes and cook, covered, until chard wilts, about
4 minutes. Stir in cream.

2. Put drained pasta in a large, shallow serving bowl. Pour sausage
and chard mixture over pasta and sprinkle with basil and parmesan
cheese.

PER SERVING 692 CAL., 43% (298 CAL.) FROM FAT; 28 G PROTEIN; 33 G FAT (15 G SAT.); 72 G CARBO (11 G FIBER); 848 MG SODIUM; 92 MG CHOL.

Edamame and almond hummus

Sheila Piccini, PORT TOWNSEND, WA

MAKES 2 1/4 CUPS | 25 MINUTES

[ILLUSTRATION OMITTED]

1 cup toasted slivered almonds
1 1/2 cups shelled fresh or thawed frozen edamame
2 tbsp. toasted sesame oil
2 tbsp. olive oil
Zest and juice of 1 1/2 lemons
1 garlic clove, minced
1 tbsp. chopped cilantro
2 tbsp. reduced-sodium soy sauce
1 tsp. toasted sesame seeds
Vegetable slices and rice crackers for dipping

1. Whirl almonds in a food processor until finely ground, scraping
inside of bowl as needed, about 2 minutes.

2. Add 1/3 cup water and the remaining ingredients through soy
sauce; whirl until well blended, about 3 minutes. Spoon into a
bowl and sprinkle with sesame  blended, about 3 minutes. Spoon
into a bowl and sprinkle with sesame seeds. Serve with the
vegetables and crackers.

PER 1/4-CUP SERVING 165 CAL., 76% (125 CAL.) FROM FAT; 5.3 G PROTEIN; 14 G FAT (2.6 G SAT.); 5.9 G CARBO (2.2 G FIBER); 131 MG SODIUM; 0 MG CHOL.

Armenian pilaf with pine nuts

Christine Datian, LAS VEGAS

SERVES 8 | 30 MINUTES

[ILLUSTRATION OMITTED]

2 tbsp. butter
1 cup (4 oz.) vermicelli, broken into 1-in. pieces
2 cups long-grain white rice
1 qt. reduced-sodium chicken broth
1 tsp. kosher salt
1/2 tsp, pepper
1 tsp. lemon juice
1/4 cup toasted pine nuts

1. Mett butter in a large frying pan over medium-high heat. Add
pasta and cook until browned and fragrant, about 4 minutes. Stir
in remaining ingredients except for nuts.

2. Bring to a boil, then reduce heat to low, cover, and cook
until rice is tender, about 15 minutes. … 

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