Fall Flavors: Readers' Recipes for Great Weeknight Meals and Snacks, Tested in Sunset's Kitchens. (Food: Kitchen Cabinet)

By Ferreira, Charity | Sunset, September 2002 | Go to article overview

Fall Flavors: Readers' Recipes for Great Weeknight Meals and Snacks, Tested in Sunset's Kitchens. (Food: Kitchen Cabinet)


Ferreira, Charity, Sunset


Braised Broccoli with Turkey Sausage

Tina Williams, Pasadena

Tina Williams came up with this savory dish one morning for breakfast, but we thought it made a great lunch or dinner entree too, especially when served over soft polenta.

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

  8 turkey sausage patties
    (about 8 oz. total)
  1 tablespoon olive oil
  1 onion (8 oz.), peeled, halved,
    and thinly sliced
  2 teaspoons minced garlic
  3 cups broccoli florets (about
    8 oz.), rinsed and drained
1/2 cup dry white wine
    Salt and pepper
  8 cherry tomatoes, rinsed,
    stemmed, and halved
1/4 cup shredded parmesan cheese
    (about 1 oz.)

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, cook sausage patties in a single layer, turning once, until well browned on both sides and no longer pink in the center, about 8 minutes total. Transfer to paper towels to drain.

2. Return pan to medium heat. Add oil, onion, and garlic and cook until onion is limp and starting to brown, 5 to 8 minutes. Add broccoli; cook 2 to 3 minutes. Add wine and sprinkle with salt and pepper. Cover and simmer, stirring occasionally, until broccoli is tender when pierced, 4 to 6 minutes.

3. Gently stir in sausage and tomatoes and cook just until hot, about 1 minute. Sprinkle with parmesan cheese.

Per serving: 220 cal., 49% (108 cal.) from fat; 14 g protein; 12 g fat (3.7 g sat.); 8.9 g carbo (2.6 g fiber); 591 mg sodium; 50 mg chol.

Mahimahi Fajitas

Rachael Pashkowski, Orondo, WA

Rachael Pashkowski's sweet and spicy fish dish is a great filling for warm flour tortillas.

PREP AND COOK TIME: About 40 minutes

MAKES: 4 to 6 servings

    1 pound mahimahi fillets
    1 tablespoon ground cumin
    1 tablespoon chili powder
    1 teaspoon garlic powder
  1/2 teaspoon salt
    1 red bell pepper (about 8 oz.)
    1 green bell pepper (about 8 oz.)
    1 yellow bell pepper (about 8 oz.)
1 1/2 tablespoons salad oil
    1 onion (about 8 oz.), slivered
      lengthwise
  1/2 cup mango or mango-blend juice
    2 tablespoons lime juice
    8 flour tortillas (8 in.)

1. Rinse fish and pat dry; cut fillets crosswise into 1-inch-wide strips. In a small bowl, mix cumin, chili powder, garlic powder, and salt. …

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