The Mailbox: Readers search for recipes

05/28/2014 12:00 AM

05/27/2014 10:45 AM

Hot cross buns, anyone?

During the Lenten season, Phillips’ Bakery (formerly at 33rd Street and Folsom in Sacramento) used to make the most magnificent hot cross buns. They were not the square six- or eight-pack that you get in the grocery stores and other bakeries.

Where can I get a similar hot cross bun or a recipe?

– Anne Kitt, Sacramento

Fried chicken for Dad

My dad grew up on Frank Fat’s or Luau Garden’s fried chicken. They are both very similar but no matter how much I have searched the Internet, I can’t find anything close. I would very much like to make this for his birthday, so any help would be greatly appreciated. Thanks.

– David Lee, Sacramento

RECIPE

Curried French lentil soup

Prep time: 20 minutes

Cook time: 50 minutes

Serves 4

Cynthia Keane of Sacramento said she had the best French lentil soup at Ettore’s in Sacramento. She was hoping for their recipe or one close.

Although we haven’t received Ettore’s recipe, Ruby Fidler of Granite Bay shares this recipe that may be a close match for Keane. This healthy soup is vegetarian, low fat, cholesterol-free and high in fiber.

Note: If using red lentils cook 25 to 30 minutes instead of 20 minutes. You may use 11/2 cups fresh tomatoes instead of canned.

INGREDIENTS

6 cups water

1 cup French green lentils

1 yellow onion, chopped

1 small yam or sweet potato, peeled and diced (about 2 cups)

2 cups small cauliflower or broccoli florets

2 ribs celery, sliced

One 14.5-ounce can diced salt-free tomatoes

2 teaspoons curry powder

2 teaspoons dried green herbs (Italian or French)

1 teaspoon granulated onion

1 teaspoon granulated garlic

4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)

INSTRUCTIONS

In a soup pot on high, bring water to boil with lentils. Reduce heat to medium and cook for 20 minutes on a low boil. Add onion, yam or sweet potato, cauliflower or broccoli, celery, tomatoes (with juice) and the herbs and spices. Cook for 10 minutes at the same heat. Add greens and cook for 5 to 10 minutes more until yams or sweet potatoes and greens are tender. Serve as is or over brown rice.

Per serving without rice: 231 cal.; 14 g pro.; 44 g carb.; 1 g fat (trace sat., trace monounsat., trace polyunsat.); 0 mg chol.; 107 mg sod.; 12 g fiber; 5 percent calories from fat.

Entertainment Videos

 

Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service