Cool off: readers' recipes tested in Sunset's kitchens - Food: Kitchens Cabinet

Sunset, August, 2003

Chopped Barbecued Chicken Salad

Tina Williams, Pasadena

A great potluck dish, this salad starts with several prepared or leftover ingredients. As a shortcut, pick up roasted chicken at a market. To transport the salad, bring dressing (step 1) separately; mix all ingredients together in a large bowl (step 2) just before serving. To cook fresh corn kernels, simmer in 1 cup water for 3 to 4 minutes; drain.

PREP TIME: About 20 minutes

MAKES: 4 to 6 main-dish servings

1/4 cup prepared barbecue sauce
  2 tablespoons olive oil
  2 tablespoons lime juice
  1 tablespoon red wine vinegar
  2 cans (15 oz. each) kidney beans, drained and rinsed
  2 cups chopped cooked chicken (see notes)
  1 cup cooked fresh or thawed frozen corn kernels (see notes)
  1 cup chopped red bell pepper
  1 cup broken tortilla chips
1/2 cup thinly sliced radishes
1/2 cup chopped red onion
  1 tomato (about 8 oz.), rinsed, cored, seeded, and diced
  8 ounces mixed baby greens Salt and pepper

1. In a large bowl, mix barbecue sauce, olive oil, lime juice, and vinegar.

2. Add beans, chicken, corn, bell pepper, chips, radishes, onion, tomato, and greens. Mix well. Add salt and pepper to taste.

Per serving: 352 cal., 28% (99 cal.) from fat; 25 g protein; 11 g fat (1.99 sat.); 39 g carbo (9.1 g fiber); 387 mg sodium; 40 mg chol.

Cuban Beans and Rice Salad

Linda Lum, Steilacoom, WA

Linda Lum writes that in addition to great flavor, this simple salad has many of the features important to her family-it is nutritious, quick, and economical.

PREP TIME: About 20 minutes

MAKES: 6 cups; about 4 main-dish servings

  2 tablespoons lemon juice
  2 tablespoons olive oil
  1 tablespoon balsamic vinegar
  1 teaspoon ground cumin
  1 teaspoon salt
1/4 teaspoon pepper
  3 cups cooked long-grain white rice, cooled
  1 can (15 oz.) black beans, drained and rinsed
  8 ounces firm-ripe tomatoes, rinsed, cored, seeded, and chopp
  2 tablespoons chopped fresh parsley
  2 tablespoons chopped fresh cilantro
  1 firm-ripe avocado (about 9 oz.)

1. In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and pepper. Stir in rice, beans, tomatoes, parsley, and cilantro.

2. Pit, peel, and dice avocado. Gently stir into salad. Serve immediately or chili up to 4 hours.

Per serving: 364 cal., 37% (135 cal.) from fat; 8.69 protein; 159 fat (2.29 sat); 50g carbo (5.29 fiber); 768 mg sodium; 0 mg chol.

Hawaiian Smoothies

Margaret Pache, Mesa, AZ

Margaret Pache garnishes this frosty smoothie with orange slices. Coconut sorbet and ice cream are available at some supermarkets; you can also buy the latter by the pint at ice cream shops.

PREP TIME: About 10 minutes

MAKES: Four 8-ounce smoothies

  1 cup vanilla low-fat yogurt
  2 cups coconut sorbet or ice cream
1/2 cup pineapple juice, chilled
  2 large bananas (about 1 lb. total)
1/4 cup sweetened flaked coconut

In a blender, whirl yogurt, sorbet, pineapple juice, bananas, coconut flakes, and 1 cup crushed ice until smooth. Pour into chilled glasses and serve immediately.

Per smoothie: 314 cal., 32% (99 cal.) from fat; 4.8 g protein; 11 g fat (8.9 g sat.); 53 g carbo (2.5 g fiber); 58 mg sodium; 2.8 mg chol.

Dried Tomato Pesto--Filled Burgers

Karen Rose, Three Forks, MT

These inventive burgers have a layer of tangy dried-tomato pesto in the center. The jalapeno mayonnaise gives them extra zip.

PREP AND COOK TIME: About 45 minutes

MAKES: 6 burgers

  1/2 cup shredded parmesan cheese
    2 tablespoons pine nuts
    2 tablespoons drained (reserve 2 tablespoons oil) coarsely chopped
      oil-packed dried tomatoes
    1 tablespoon tomato paste
    2 cloves garlic, peeled
1 1/2 pounds ground beef round or sirloin
  1/3 cup beer
      About 1 teaspoon salt
      About 1 teaspoon pepper
    6 hamburger buns (about 3 oz. each), split in half horizontally
  3/4 cup crumbled feta cheese (4 oz.; optional)
      Jalapeno mayonnaise (recipe follows)

1. In a blender or food processor, whirl parmesan cheese, pine nuts, dried tomatoes, tomato paste, garlic, and 2 tablespoons reserved oil from dried tomatoes until mixture is a chunky paste, scraping down sides of bowl as needed.

2. In a large bowl, mix ground beef with beer, 1 teaspoon salt, and 1 teaspoon pepper until well combined. Divide meat mixture into 12 equal portions and flatten each portion into a 4-inch round.

3. Top each of 6 of the rounds with about 1 tablespoon of the dried-tomato pesto. Top with remaining 6 rounds, pressing edges together to seal.

4. Lay burgers on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once to brown both sides, until meat around filling is no longer pink (cut to test; note that pesto is reddish brown), 6 to 8 minutes total. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

5. With a wide spatula, transfer burgers to bun bottoms. Add salt and pepper to taste. Top each burger with about 2 tablespoons feta cheese, if desired. Cover with bun tops. Serve with jalapeno mayonnaise to add to taste.