Kitchen Cabinet: Readers' recipes tested in Sunset's kitchens - Recipe

Sunset, April, 2002 by Charity Ferreira

Garlic Chicken Noodles

Kim Chan, Sunnyvale, CA

Kim Chan's family loves to be greeted by the pungent smell of this garlicky dish when they walk in the door at the end of the day.

PREP AND COOK TIME: About 1 hour

MAKES: 4 to 6 servings

4 boned, skinned chicken breast halves (5 to 6 oz. each)

1 pound fresh Asian-style noodles

2 tablespoons salad oil

1 onion (about 8 oz.), peeled and thinly sliced

6 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced

1/4 cup chopped green onions (including tops)

1/4 cup minced garlic

1/2 cup rice wine

1/4 cup rice vinegar

3 tablespoons soy sauce

1. Rinse chicken and pat dry. Cut breast halves crosswise into 1/8-inch-wide strips.

2. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil; add noodles and cook, stirring occasionally, until tender to bite, about 3 minutes. Drain noodles and return to pan.

3. Meanwhile, pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion, mushrooms, green onions, and garlic; stir often until onion and mushrooms begin to brown, about 8 minutes. Add chicken and stir often until no longer pink in the center (cut to test), about 3 minutes. Add rice wine, vinegar, and soy sauce; cook to blend flavors, 1 to 2 minutes longer.

4. Add chicken mixture to noodles in pan and stir over medium-high heat until hot, 2 to 3 minutes. Divide equally among four wide bowls.

Per serving: 481 cal., 17% (81 cal.) from fat; 34 g protein; 9 g fat (1.6 g sat.); 61 g carbo (3.2 g fiber); 595 mg sodium; 127mg chol.

Mediterranean Couscous

Susan Brown, Puyallup, WA

Looking for something to serve with baked chicken one night, Susan Brown improvised this nearly instant side dish from ingredients in her pantry.

PREP AND COOK TIME: About 15 minutes

MAKES: 2 to 3 side-dish servings

1 cup couscous

1 tablespoon dried basil

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon minced garlic

1/3 cup canned peeled roasted red peppers, drained and cut into thin strips

1/4 cup chopped pitted calamata olives

1. In a 2- to 3-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous and basil. Remove from heat, cover, and let stand 5 minutes.

2. Meanwhile, in a small bowl, whisk together olive oil, vinegar, and garlic. Fluff couscous with a fork and stir in peppers and olives. Add oil mixture and mix well.

Per serving: 315 cal., 23% (73 cal.) from fat; 8.1 g protein; 8.1 g fat (1.1 g sat.); 52 g carbo (2.4 g fiber); 239 mg sodium; 0 mg chol.

Sesame Water Crackers

Gemma Sanita Sciabica, Modesto, CA

Gemma Sanita Sciabica pairs these crisp homemade water crackers--which she sometimes flavors with chopped fresh herbs or cracked black pepper--with cheeses, spreads, salads, and soups.

PREP AND COOK TIME: About 45 minutes, plus 20 minutes to rest

MAKES: About 4 dozen crackers

About 2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup olive oil

1 large egg white, lightly beaten

2 tablespoons sesame seeds

1. In a large bowl, mix 2 cups flour, baking powder, and 1/2 teaspoon salt. Add 2/3 cup water and the oil and mix just until dough comes together. Scrape onto a lightly floured board and knead two or three turns. Divide dough into thirds; shape each portion into a ball, flatten slightly, and cover loosely with plastic wrap. Let rest 20 minutes.

2. One at a time, with a lightly floured rolling pin, roll each portion into a rectangle about 1/16 inch thick. Using a lightly floured knife, cut rectangle into 2-inch squares (discard uneven edge pieces if desired). With a wide spatula, transfer squares to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing squares slightly apart.

3. Brush tops lightly with egg white (discard any remaining) and sprinkle evenly with sesame seeds and remaining 1/2 teaspoon salt. Pierce each square with the tines of a fork to make several rows of indentations.

4. Bake in a 300[degrees] regular or convection oven until light golden brown, 20 to 25 minutes; if baking more than one sheet at a time in one oven, switch their positions halfway through baking. Transfer crackers to a rack to cool completely.

Per cracker: 37 cal., 41% (15 cal.) from fat; 0.7 g protein; 1.7 g fat (0.2 g sat.); 4.6 g carbo (0.2 g fiber); 60 mg sodium; 0 mg chol.

Cream Cheese Hummus

Pam McGee, University Place, WA

Pam McGee shared with us this pungent dip for vegetables, crackers, and chips. We thought it made a great sandwich spread too.

PREP TIME: About 10 minutes

MAKES: About 1 1/2 cups

1 can (15 1/2 oz.) garbanzos, drained (reserve liquid) and rinsed

1 package (3 oz.) regular or reduced-fat cream cheese, at room temperature

1 tablespoon lemon juice

1/4 cup minced green onions (white and pale green parts only)

1 to 2 teaspoons prepared horseradish

About 1/2 teaspoon salt

In a food processor or blender, whirl garbanzos, 1/4 cup reserved liquid, cream cheese, lemon juice, green onions, 1 teaspoon horseradish, and salt until smooth. Taste, and add more horseradish and salt if desired.

Per tablespoon: 22 cal., 41% (9 cal.) from fat; 1 g protein; 1 g fat (0.5 g sat.);2 g carbo (0.5 g fiber); 84 mg sodium; 2.5 mg chol.