January favorites: recipes from our readers, tested in Sunset's kitchen

Sunset, Jan, 2008 by Molly Watson

Brussels sprouts and sausage soup

Ellen Tafeen, Portola Valley, CA

Tafeen's soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.

PREP AND COOK TIME 45 minutes

MAKES 4 servings

1 lb. brussels sprouts
1/2 lb. andouille sausage
1 tsp. olive oil
3 large red potatoes
2 bay leaves
1 tsp. caraway seeds
4 cups reduced-sodium chicken broth

1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

2. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

3. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

4. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

PER SERVING 344 CAL., 37% (126 CAL.) FROM FAT; 19 G PROTEIN; 14 G FAT (4.3 G SAT.); 40 G CARBO (8.1 G FIBER); 1,054 MG SODIUM; 35 MG CHOL.

Edamame salad

Roxanne Chan, Albany, CA

Chan was inspired to make this nutritious salad when she spotted a stray bag of edamame in her freezer. We love the way the salad's clean, fresh flavors brighten up the winter dinner table.

PREP TIME 20 minutes

MAKES 8 servings

NOTES Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.

2 tbsp. sesame oil (see Notes)
1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. Asian chili garlic sauce (see Notes)
1 lb. shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

PER SERVING 113 CAL., 60% (68 CAL.) FROM FAT; 6.6 G PROTEIN; 7.6 G FAT (0.6 G SAT.); 6.2 G CARBO (3.2 G FIBER); 93 MG SODIUM; 0 MG CHOL.

Raisin cake

Barbara Holt, Paradise, CA

Holt's husband's grandmother made this cake, so they know it as "Grandma O'Connor's Boiled Raisin Cake." We like its humble, homey appeal--it's the kind of cake you want to eat for breakfast or as an after-school snack on a rainy day.

PREP AND COOK TIME About 1 hour

MAKES 12 servings

Cooking-oil spray

2 cups raisins
1/2 cup butter, cut into chunks
2 cups all-purpose flour
2 cups whole-wheat pastry flour
2 cups sugar
1 tbsp. Dutch-processed unsweetened cocoa powder
1 tbsp. baking soda
1 tbsp. cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. salt

1. Preheat oven to 350[degrees] Coat a 9- by 13-in. baking pan with cooking-oil spray and set aside.

[ILLUSTRATION OMITTED]

2. In a medium saucepan, bring raisins and 3 cups water to a boil. Reduce heat to maintain a steady simmer and cook until very tender, about 15 minutes. Remove from heat, add butter, and let sit until butter melts.

3. Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice, and salt. Set aside.

4. Stir raisin-butter mixture into flour mixture. Transfer batter to prepared pan and bake until a toothpick or knife inserted in the center comes out clean, about 45 minutes. Serve cake warm or at room temperature.

[ILLUSTRATION OMITTED]

PER SERVING 433 CAL., 18% (77 CAL.) FROM FAT; 5 G PROTEIN; 8.5 G FAT (4.9 G SAT.); 87 G CARBO (2.2 G FIBER); 595 MG SODIUM; 21 MG CHOL.

Lemon-drop chicken wings

Elizabeth Farquhar, Portland

The idea for these lemony wings, perfect for a winter cocktail party or to serve during a big game, came to Farquhar as she sipped a lemon-drop cocktail.

PREP AND COOK TIME 1 1/2 hours, plus at least 2 hours of marinating time

MAKES 8 servings

1/2 cup vodka
1/4 cup fresh lemon juice
3 tbsp. sugar
1 tbsp. olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lbs. chicken wings, tips trimmed off

1. In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.

[ILLUSTRATION OMITTED]

2. Preheat oven to 400[degrees]. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.

PER SERVING 173 CAL., 57% (99 CAL.) FROM FAT; 14 G PROTEIN; 11 G FAT (3 G SAT.); 2.7 G CARBO (O G FIBER); 189 MG SODIUM; 45 MG CHOL.

WHAT'S FOR DINNER?

FIND HUNDREDS OF WEEKNIGHT FAVORITES

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