House specialties: readers' recipes tested in Sunset's kitchens - Food: Kitchen Cabinet

Sunset, Oct, 2002 by Charity Ferreira

Italian-style Shrimp with Spaghetti

Lynne Schaefer, Novato, CA

Lynne Schaefer found that a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp.

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

  8  ounces dried spaghetti
1/2  cup finely chopped shallots
     (about 3 oz.)
  1  teaspoon minced garlic
  2  teaspoons olive oil
  1  can (14 1/2 oz.) Italian-style diced
     tomatoes
  1  can (6 oz.) tomato paste
1/2  cup dry white wine
  1  teaspoon dried oregano
  1  teaspoon dried basil
  1  pound (40 to 50 per lb.) frozen
     shelled deveined shrimp, thawed
  2  tablespoons chopped parsley
     Salt and pepper
     Shredded romano or parmesan
     cheese

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir shallots and garlic in olive oil until shallots are limp, about 5 minutes. Stir in tomatoes (with juice), tomato paste, wine, oregano, and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally about 5 minutes.

3. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.

4. Stir sauce into cooked pasta. Divide mixture equally among four bowls. Sprinkle with parsley; add salt, pepper, and cheese to taste.

Per serving: 447 cal., 11% (50 cal.) from fat; 33 g protein; 5.5 g fat (0.9 g sat.); 59 g carbo (4.3 g fiber); 675 mg sodium; 173 mg chol.

Cajun Fried Rice

Betsy Malloy, San Jose

Betsy Malloy keeps her freezer stocked with sausage and okra so that she can assemble this spicy rice dish whenever she has leftover cooked rice. Use a prepared Cajun spice blend or mix 3/4 to 1 teaspoon cayenne, 1 teaspoon paprika, and 1/2 teaspoon salt.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

 1  tablespoon vegetable oil
 8  ounces andouille or other
    cooked spicy sausage, diced
    (about 1/4 in.)
 1  onion (8 oz.), peeled and chopped
 1  teaspoon minced garlic
10  ounces frozen sliced okra,
    thawed
 4  cups cooked long-grain white rice
 1  tablespoon Cajun spice blend
    (see notes)

1. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat. When hot, add sausage and stir often until slightly browned, 1 to 2 minutes. Add onion, garlic, and okra; stir often until onion is limp, about 5 minutes.

2. Gently mix in rice and Cajun spice blend; stir occasionally until the rice is hot and golden and the okra is tender, about 5 minutes. Pour into a serving bowl.

Per serving: 462 cal., 39% (180 cal.) from fat; 14 g protein; 20 g fat (6.2 g sat.); 57 g carbo (3.7 g fiber); 1,247 mg sodium; 38 mg chol.

Pumpkin Flapjacks

Jane Shapton, Tustin, CA

Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.

PREP AND COOK TIME: About 45 minutes

MAKES: About 14 pancakes

  2  cups all-purpose flour
1/4  cup firmly packed brown sugar
  1  tablespoon baking powder
  1  tablespoon cinnamon
1/4  teaspoon salt
  2  cups milk
  1  cup canned pumpkin
  4  large eggs, separated
1/4  cup (1/8 lb.) butter, melted
     Salad oil

1. In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat milk, pumpkin, egg yolks, and butter to blend. Stir into flour mixture until evenly moistened.

2. In another bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter just until incorporated.

3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350[degrees]); when hot, coat lightly with oil and wipe dry with a paper towel. Pour batter in 1/2-cup portions onto griddle, spreading slightly with the back of a spoon, and cook until pancakes are browned on the bottom and edges begin to look dry, about 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. Adjust heat as needed to maintain an even temperature.

4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 2000 oven up to 15 minutes.

Per pancake: 169 cal., 38% (65 cal.) from fat; 5 g protein; 7.2 g fat (3.4 g sat.); 21 g carbo (0.8 g fiber); 218 mg sodium; 75 mg chol.

Cotija Cheese Potatoes

Anne Callison, Denver

Anne Callison found a way to incorporate cotija, a flavorful Mexican cheese that she discovered in a specialty cheese shop, into a warm potato side dish. Cotija is available in some well-stocked supermarkets and in Latino markets. If you can't find it, substitute a shredded firm white cheese such as white cheddar or jack.

PREP AND COOK TIME: About 13/4 hours

MAKES: 8 to 10 servings

    1  tablespoon olive oil
    1  onion (8 oz.), peeled, halved, and
       thinly slivered lengthwise
    2  cloves garlic, peeled and minced
1 3/4  pounds firm-ripe Roma
       tomatoes, rinsed, cored,
       and chopped
  1/2  to 1 tablespoon hot sauce
  1/2  teaspoon dried basil
  1/2  teaspoon dried thyme
  1/2  teaspoon salt
  1/2  teaspoon pepper
    3  pounds russet potatoes
    2  cups crumbled cotija cheese
       (8 oz.; see notes)