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

Sunset, May, 2004 by James Carrier

Gazpacho Salad

MARSHA STOUT, BENICIA, CA

Marsha Stout put together the ingredients for this salad one hot summer day when she wanted something quick and cool.

PREP TIME: About 20 minutes, plus at least 1 hour to chill

MAKES: 5 cups; 4 to 6 servings

1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1/4 teaspoon garlic powder
    2 cups chopped seeded firm-ripe tomatoes
    1 cup diced (1/4 in.) peeled, seeded cucumber
  1/2 cup each diced (1/4 in.) red, green, and yellow bell peppers
  1/3 cup thinly sliced celery
  1/3 cup minced red onion
  1/4 cup thinly sliced radishes
    2 tablespoons chopped fresh cilantro

In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.

Per serving: 59 cal., 54% (32 cal.) from fat; 1.1 g protein; 3.6 g fat (0.5 g sat.); 6.6 g carbo (1.7 g fiber); 111 mg sodium; 0 mg chol.

[ILLUSTRATION OMITTED]

Pasta with Scallops and Lemon

ROBIN GRANT, OAKLAND, OR

One busy night, Robin Grant had little on hand except a lemon and some scallops. With fresh basil from her garden and some dried pasta, it became a delicious weeknight meal.

PREP AND COOK TIME: 30 minutes

MAKES: 4 servings

 12 ounces dried penne pasta
  1 onion (about 6 oz.), peeled and diced
  3 cloves garlic, peeled and minced
  2 tablespoons olive oil
  1 tablespoon grated lemon peel
1/4 cup lemon juice
  1 tablespoon butter
  1 pound scallops (about 1 1/2 in. wide), rinsed
1/3 cup chopped fresh basil
    Salt and pepper

1. In a 5-to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.

2. Meanwhile, in a 10-to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.

3. Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.

4. Add pasta and basil to scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.

Per serving: 524 cal., 21% (108 cal.) from fat; 31 g protein; 12 g fat (3 g sat.); 72 g carbo (3.1 g fiber); 223 mg sodium; 45 mg chol.

Dolmas Pilaf

LEILANI McCOY, SEATTLE

Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 to 6 servings

  3 tablespoons olive oil
  1 pound ground lamb
  1 onion (8 oz.), peeled and chopped
  2 cups long-grain white rice
  1 cup rinsed, chopped preserved grape leaves (reserve 2 tablespoons
    brine from jar)
  2 tablespoons chopped parsley
  2 tablespoons chopped fresh dill
1/2 cup pine nuts
1/2 cup dried currants

1. Heat oil in a 4-to 6-quart pan over medium-high heat. Add lamb and onion and stir frequently until lamb is crumbly and browned, 5 to 7 minutes.

2. Add rice, grape leaves, parsley, dill, pine nuts, currants, reserved brine, and 4 cups water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender to bite, 20 to 25 minutes.

Per serving: 615 cal., 45% (279 cal.) from fat; 21 g protein; 31 g fat (9.6 g sat.); 63 g carbo (2.5 g fiber); 279 mg sodium; 55 mg chol.

Curried Zucchini Soup

AMY SCHROEDER, AUBURN, WA

Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.

PREP AND COOK TIME: About 30 minutes

MAKES: 5 cups; 3 to 4 servings

1 onion (about 8 oz.), peeled and chopped
4 cloves garlic, peeled and minced
2 teaspoons olive oil
1 pound zucchini, rinsed, ends trimmed, and coarsely chopped
1 can (15 oz.) chicken broth
1 can (14 oz.) reduced-fat (light) coconut milk
1 tablespoon curry powder
  Salt and white pepper

1. In a 4-to 5-quart pan over medium heat, stir onion and garlic in oil until soft, about 8 minutes. Add zucchini and 1 cup chicken broth; simmer until zucchini is tender, about 10 minutes.

2. Transfer mixture to a blender; whirl until smooth.

3. Return to pan. Stir in remaining chicken broth, the coconut milk, curry powder, and salt and pepper to taste. Stir until hot.

Per serving: 137 cal., 57% (78 cal.) from fat; 5 g protein; 8.7 g fat (4 g sat.); 14 g carbo (1.9 g fiber); 82 mg sodium; 1.8 mg chol.

RELATED ARTICLE: TIP FROM THE TEST KITCHEN

Chile heat

Using fresh hot chiles--as in our Tandoori Shrimp in Green Marinade and our Mint Chutney (both recipes are on page 120)--results in great flavor, but a little heat can go a long way. Most of the heat in chiles is concentrated in the veins in the chile walls. If you or your guests are heat-sensitive, scrape out some or all of the veins and seeds before chopping. Alternatively, you can use the minimum amount of chiles or less than the recipe calls for. Bear in mind also that chiles of the same type can vary greatly in their heat level; even basic jalapenos can range from innocent to incendiary. Taste as you're cooking. If your dish is too mild, add a little more chile (with seeds, if you like). Proceed with caution, and remember that the heat can cause as much trouble on the hands as on the palate: When working with chiles, protect your hands with rubber gloves, and never touch your eyes.