Sunset's kitchen cabinet

Sunset, August, 1994 by Linda Lau Anusasananan

Creative ways with everyday foods--submitted by Sunset readers, tested in Sunset kitchens, approved by Sunset taste panels

Couscous Provencal

Ellen Nishimura, Fair Oaks, California

1 small (6 oz.) onion, chopped

1 teaspoon olive oil

1 1/2 cups regular-strength chicken broth

1 1/4 cups couscous

1 can (8 oz.) water-packed artichoke hearts

1 medium-size (about 6 oz.) firm-ripe tomato

2 tablespoons chopped fresh basil leaves

1 tablespoon drained prepared capers

1/4 teaspoon pepper

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion and oil until onion is lightly browned, about 5 minutes. Add broth and bring to a boil over high heat. Stir in couscous. Cover pan and remove from heat; let stand until couscous absorbs broth, about 5 minutes.

Meanwhile, drain artichokes and cut into 1/2-inch chunks. Core and dice tomato. With a fork, stir artichokes, tomato, basil, capers, and pepper into couscous. Transfer to serving dish. Serve hot or warm. Serves 4 to 6.

Per serving: 187 cal. (7.7 percent from fat); 6.8 g protein; 1.6 g fat (0.3 g sat.); 36 g carbo.; 71 mg sodium; 0 mg chol.

Roasted Vegetable and Cheese Soup

Laura Sabo, Portland

Roasted vegetables (directions follow)

1 quart regular-strength chicken broth

1 cup (1/4 lb.) white cheddar cheese, shredded

1/4 cup half-and-half (light cream)

1 teaspoon paprika

In a 4- to 5-quart pan over high heat, bring vegetables and broth to a boil; cover and simmer 10 minutes. Stirring to pan bottom, mix in cheese, a handful at a time, until melted. Add cream and paprika. Serves 4 to 6.

Per serving: 174 cal. (46 percent from fat); 8.8 g protein; 8.9 g fat (5 g sat.); 16 g carbo.; 168 mg sodium; 24 mg chol.

Roasted vegetables. Husk and remove silk of 1 large (about 10 in.) ear of corn. Peel 1 large (about 1/2 lb.) onion and cut in half. Trim ends from 2 medium-size (about 1/4 lb. each) leeks; cut in half lengthwise, and rinse well. Peel 2 cloves garlic.

Place corn, onion, leeks, and garlic in a 10- by 15-inch pan with 1 large (1/2 lb.) red bell pepper and 2 large (3 to 3 1/2 oz. each) fresh Anaheim (California or New Mexico) chilies. Broil 4 to 6 inches from heat until vegetables are well charred, up to 25 minutes; turn as needed. As each vegetable chars, remove from pan. Cut corn kernels from cob. Pull off and discard skins, seeds, and stems from bell pepper and chilies. Coarsely chop vegetables.

Soba Noodle Salad

Maureen Valentine, SeaTac, Washington

1/2 pound dried soba noodles or dried capellini

1 1/2 cups julienne slivers red or green bell peppers

1/2 cup thinly sliced celery

1/2 cup thinly sliced green onions

Dressing (recipe follows)

1/2 cup roasted, salted cashews

In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, uncovered, just until barely tender to bite, about 5 minutes for soba, 2 to 3 minutes for capellini. Drain noodles and rinse with cold water until cool; drain. In a serving bowl, mix noodles, bell pepper, celery, onions, and dressing; sprinkle with cashews. Serves 4.

Per serving: 332 cal. (26 percent from fat); 13 g protein; 9.6 g fat (1.8 g sat.); 55 g carbo.; 1,448 mg sodium; 0 mg chol.

Dressing. Mix together 1 teaspoon Oriental sesame oil and 2 tablespoons each oyster sauce, soy sauce, and lemon juice.