Kitchen Cabinet

Sunset, March, 2000 by Andrew Baker

Ginger Chicken Pizza

Judy Burk, Oakland, California

Sometimes Judy Burk makes the crust for this pizza from scratch; sometimes she saves time by starting with a purchased pizza crust. Either way, it showcases one of her favorite flavor combinations--ginger and garlic.

PREP AND COOK TIME: About 45 minutes

MAKES: 1 pizza; 4 or 5 servings

2 tablespoons minced or pressed garlic

2 tablespoons minced fresh ginger

1 1/2 cups finely chopped green onions (including tops)

1 teaspoon olive oil

2 tablespoons reduced-sodium soy sauce

2 cups shredded boned, skinned cooked chicken

3 firm-ripe Roma tomatoes (about 9 oz. total)

1 baked pizza crust (12 in. wide; 1 lb.)

1/2 cup purchased pizza or marinara sauce

1 cup (1/4 lb.) shredded mozzarella cheese

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic, ginger, green onions, and oil just until onions are limp, about 5 minutes.

2. In a bowl, mix soy sauce with chicken. Rinse and core tomatoes; cut crosswise into 1/8- to 1/4-inch-thick slices.

3. Place pizza crust in a 12-inch pizza pan or on a 14- by 17-inch baking sheet. Spread crust evenly with sauce, then scatter chicken mixture and onion mixture over sauce. Sprinkle pizza with cheese, and arrange tomato slices evenly over the surface.

4. Bake in a 350[degrees] oven until cheese is melted and pizza is hot in center, 12 to 15 minutes. Cut into wedges.

Per serving: 542 cal., 32% (171 cal.) from fat; 25 g protein; 19 g fat (6.4 g sat.); 61 g carbo (6.2 g fiber); 706 mg sodium; 68 mg chol.

Fettuccine with Spinach, Blue Cheese, and Prosciutto

Carolyn Darlington, Bellevue, Washington

A pasta recipe that a friend sent Carolyn Darlington sounded appealing. She decided to try it herself, adding prosciutto, one of her favorite ingredients, to make it even better.

PREP AND COOK TIME: About 30 minutes

MAKES: 4 to 6 servings

1 pound dried fettuccine

3 ounces thin-sliced prosciutto

1 1/4 cups (6 oz.) packed chunks blue cheese such as gorgonzola or Stilton

1/4 cup milk

1 package (10 oz.; about 2 1/2 qt.) washed spinach leaves, rinsed and drained

Fresh-ground pepper

1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add fettuccine and stir often for 10 minutes.

2. Meanwhile, cut prosciutto into 1/4-inch-wide strips and rub with your fingers to separate pieces.

3. In a 10- to 12-inch frying pan over high heat, stir cheese and milk until cheese is melted and sauce is smooth, about 3 minutes. Add prosciutto, stir, and keep warm over low heat.

4. After pasta has cooked 10 minutes, add spinach to pan and push down to immerse in water. Continue to cook until pasta is tender to bite, about 2 minutes longer. Pour into a colander and drain well. Return pasta and spinach to pan; add sauce. Mix well, lifting with 2 forks. Serve in wide bowls; add pepper to taste.

Per serving: 430 cal., 25% (108 cal.) from fat; 21 g protein; 12 g fat (6.2 g sat.); 59 g carbo (3 g fiber); 705 mg sodium; 34 mg chol.

California Caesar Salad

Patti Garrity, Manhattan Beach, California

This salad--with a dressing that's even livelier than the traditional Caesar--has been popular in Patti Garrity's family for more than 35 years. The recipe makes about 1 cup dressing, enough for this and several additional salads. Chill extra dressing airtight up to 2 weeks.

PREP TIME: About 30 minutes

MAKES: 6 to 8 servings

1 can (2 oz.) anchovy fillets in oil, drained

1/4 cup Worcestershire

1/4 cup red wine vinegar

2 teaspoons chopped garlic

2 teaspoons paprika

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/2 cup salad oil

3 quarts rinsed and crisped romaine lettuce leaves

2 hard-cooked large eggs

2 cups purchased croutons

1/3 cup shredded parmesan cheese

Lemon juice

1. In a blender or food processor, combine anchovy fillets, Worcestershire, vinegar, garlic, paprika, dried oregano, and pepper. Whirl until smoothly pureed, scraping container sides as needed. With motor running at high speed, pour in the oil.

2. Break romaine leaves into bite-size pieces and put in a wide bowl. Shell eggs, and shred or finely chop and add to lettuce along with croutons and parmesan cheese. Add anchovy dressing (about 6 tablespoons) and lemon juice to taste, and mix well.

Per serving: 132 cal., 57% (75 cal.) from fat; 6 g protein; 8.3 g fat (1.8 g sat.); 8.7 g carbo (1.8 g fiber); 244 mg sodium; 57 mg chol.

Southwestern Braised Short Ribs

Mickey Strang, McKinleyville, California

When her local market had short ribs on sale, Mickey Strang decided to turn them into an easy Sunday dinner, You'll need to have the ribs sawed into chunks at the market.

PREP AND COOK TIME: About 3 1/2 hours

MAKES: 4 servings

3 pounds beef short ribs, cut through bone into 2 1/2- to 3-inch pieces

1 tablespoon minced or pressed garlic

CRISP ROMAINE is ready to get dressed, Caesar-style.

1/4 cup tomato paste

1/3 cup tequila

3/4 cup tomato juice

1 cup thinly sliced onions

1 can (7 oz.) diced green chilies Salt and pepper

1. Rinse ribs and pat dry; trim off and discard excess fat. In a 9- by 13-inch casserole, mix garlic, tomato paste, tequila, and tomato juice; turn ribs over in sauce to coat well. Cover airtight and chill at least 1 hour; if marinating up to 1 day, turn ribs over several times.