Tastes of summer: readers' recipes tested in Sunset's kitchens - Food Kitchen Cabinet - Recipe

Sunset, July, 2002 by Charity Ferreira

Caprese Melts

Dominique Ng, Los Altos Hills, CA

When their parents were away for the weekend, 19-year-old Dominique Ng and her sisters Madeline, 16, and Gabby, 12, survived nicely on these easy toasted sandwiches.

PREP AND COOK TIME: About 15 minutes

MAKES: 3 sandwiches

 6  slices buttermilk or sourdough
    sandwich bread
    About 1 tablespoon olive oil
15  fresh basil leaves, rinsed
 2  firm-ripe tomatoes (about 8 oz.
    total), sliced 1/4 inch thick
 4  ounces fresh mozzarella cheese,
    sliced 1/4 inch thick
    Salt and pepper

1. Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.

2. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

Per sandwich: 314 cal., 46% (144 cal.) from fat; 13 g protein; 16 g fat (6.9 g sat.); 30 g carbo (2.5 g fiber); 465 mg sodium; 33 mg chol.

Chicken and Bread Salad

Debbie Rueben, Lebanon, OR

Debbie Rueben developed this main-dish salad for her daughter's wedding reception. Use leftover cooked chicken or roast chicken from a deli (buy about 1 1/2 lb. chicken on the bone to get 12 oz. meat). You can make the dressing up to 2 days ahead; cover and chill.

PREP AND COOK TIME: About 1 hour

MAKES: 3 to 4 main-dish servings

1/2  cup olive oil
1/4  cup lemon juice
1/3  cup crumbled feta cheese (about 3 oz.)
  3  cloves garlic, peeled
  2  tablespoons packed fresh basil leaves, rinsed
1/2  teaspoon dried oregano
1/2  teaspoon salt
1/4  teaspoon pepper
 12  ounces cooked chicken, shredded or cut into 1-inch chunks
  1  baguette (8 oz.), cut into 1-inch cubes
  1  cup cherry tomatoes (about 8 oz.), rinsed, stemmed, and halved
1/2  red bell pepper (about 4 oz.), rinsed, stemmed,
     seeded, and cut into 1-inch chunks
1/2  yellow bell pepper (about 4 oz.), rinsed, stemmed,
     seeded, and cut into 1-inch chunks
1/3  cup thinly sliced red onion
1/4  cup chopped pitted calamata
     olives
  4  ounces salad mix, rinsed and crisped

1. In a blender, whirl olive oil, lemon juice, feta, garlic, basil, oregano, salt, and pepper until smooth.

2. In a large bowl, combine chicken, bread cubes, tomatoes, red and yellow bell pepper, onion, and olives. Add dressing and mix gently to coat.

3. Divide salad mix evenly among four plates. Mound bread mixture over greens.

Per serving: 685 cal., 55% (378 cal.) from fat; 34 g protein; 42 g fat (9.2 g sat.); 42 g carbo (4 g fiber); 1,115 mg sodium; 95 mg chat.

Peanut Cucumber Salad

Eva Shaw, Carlsbad, CA

Although this tangy, simply dressed cucumber salad was inspired by a dish the Shaw family enjoyed in a Chinese restaurant, Eva Shaw has found that it complements almost any meal.

PREP TIME: About 15 minutes

MAKES: 6 to 8 servings

1/4  cup rice vinegar
  1  teaspoon sugar
     About 1/2 teaspoon salt
  3  English cucumbers (abo
     1 1/2 lb. total)
1/2  cup unsalted roasted
     peanuts, coarsely chopped

1. In a large bowl, combine vinegar, sugar, and 1/2 teaspoon salt.

2. Peel cucumbers, if desired, and slice very thin. Add to dressing and mix to coat. Add more salt to taste and sprinkle with peanuts.

Per serving: 64 cal., 63% (40 cal.) from fat; 3.4 g protein; 4.4 g fat (0.6 g sat.); 4.2 g carbo (1.8 g fiber); 145 mg sodium; 0 mg chol.

Thai Chili Shrimp with Rice

Susan Banks, Seattle

Susan Banks serves this spicy broiled shrimp dish with a green salad and cold beer. Red chili paste is sold in Asian markets and in many well-stocked grocery stores.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

  2  tablespoons salad oil
  2  tablespoons Asian red
     chili paste
  1  tablespoon soy sauce
  2  teaspoons lemon juice
  1  teaspoon sugar
  2  cloves garlic, peeled and chopped
  2  teaspoons minced fresh ginger
 12  ounces (30 to 35 per lb.) shelled,
     deveined shrimp, rinsed
  1  cup long-grain white rice
1/2  tablespoons salt
  3  tablespoons chopped fresh cilantro

1. In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic, and ginger until well blended, In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.

2. Meanwhile, in a 2- to 3-quart pan over high heat, bring 1 1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.

3. Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.

4. Mound rice equally on four dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.

Per serving: 357 cal., 28% (99 cal.) from fat; 21 g protein; 11 g fat (1.5 g sat.); 42 g carbo (0.5 g fiber); 716 mg sodium; 129 mg chol.