But sadly, a month is not nearly enough time for me to test out all the magazines' new recipes that cause my salivary glands to go into overdrive. Usually I only get around to trying one (maybe two) recipes from each magazine, at best. There are just so many recipes to try - not to mention all the recipes from cookbooks that I want to make. What is a girl supposed to do? I'm certainly not going to save almost a year's worth of magazines so that maybe someday I can make all the recipes...I do NOT have the space for all that paper! I recently clipped a number of "must-try" recipes, but that did not solve my problem of wanting to utilize my magazines more than I currently do. So this past weekend, I came up with a little challenge for myself: make recipes solely from magazines, all weekend long.
I came up with the challenge when I realized that I'd be spending my monthly trip to DC cooped inside, basically all weekend long. My boyfriend had knee surgery on Friday and I was there to take care of him. So in preparation for my trip, I packed up my collection of January through March 2012 food magazines. One of the wonderful things about magazines is that they are SO much more portable than cookbooks. Sure, some of you tech-savvy people are probably thinking "why not just use an Iphone or computer"...well, I do not own an Iphone, and reading a recipe online requires putting my computer in the danger zone that is the kitchen - I sometimes do this, but I did not want to spend an entire weekend with my precious computer permanently stuck between the blazing stove and leaky sink.
There was plenty of time for me to dissect the various magazines and choose some recipes for Friday, Saturday, and Sunday night. I had time to kill in the airport, on the plane, and at the hospital (6.5 hours at the hospital, to be exact; and side note: the surgery was only 15 minutes of that 6.5 hours...). Obviously I asked my boyfriend what he wanted to eat - he was, after all, the recovering patient - but as he kindly reminded me, he will eat anything I cook for him. Reason #869584 why we're dating.
I ended up spending the weekend totally immersed in my magazines. When I wasn't switching out ice packs or getting glasses of water to go with tablets of Vicodin, I was in the kitchen, cooking. Every meal I made was amazing, flavorful, and yum-yum-yummy beyond belief...my taste-testers can attest. Some recipes were more nutritious, some more complex, some more expensive, but they were all equally delicious. The challenge was a success! All the recipes I made for the weekend came from magazines (8 recipes, in case you're interested). And the end result (aside from leftovers) was my re-realization that food magazines are like an untapped gold mine. After this weekend I am resolved to no longer let my food magazines sit on kitchen shelves - read only once and begging to be used. Now, I will make use of my magazines...the recipes will not disappoint.
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| The recipe says to cook the polenta in the microwave, which works really well, BUT make sure your bowl has enough room for the polenta to boil; my bowl was not big enough, and so I had a minor polenta overflow accident...woops! Also, this is a super easy recipe to make, now that you've bought polenta after reading my Keep It Simple post. |
Saturday Night:
Bon Appetit, March 2012
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| As you can see, I added carrots...I highly recommend this addition! |
Fennel, Roasted Red Pepper, and Goat Cheese Quiche
Vegetarian Times, March 2012
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| Ingredients, including my modifications: 1/2 fennel bulb (thinly sliced), 1 onion (chopped), 3 garlic cloves (minced), 1 cup jarred roasted red pepper (diced), 6 eggs, 1 cup low-fat cottage cheese, 1/4 cup shredded cheddar cheese, 1/4 cup crumbled goat cheese |
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Directions:
1. Preheat oven 350 degrees Fahrenheit and coat 9x13 inch baking dish with spray oil
2. Heat sauté pan with oil, add fennel & onion, cook for 8-10 minutes
3. Stir in garlic, cook for 30 seconds
4. Stir in roasted red peppers; remove pan from stovetop
5. Whisk eggs and cottage cheese; add cheddar & goat cheese
6. Stir veggies into egg & cheese mixture; pour into baking dish
7. Bake about 45 minutes (top should be browned, center should be cooked through and NOT runny)
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Sunday Morning Brunch:
Leftovers!
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| Use sweet potatoes instead of parsnips in the "Baked Parsnip Fries with Rosemary" recipe. It makes great homefries! |
Sunday Night Dinner:
Food Network Magazine, March 2012
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| A few changes I made: used spaghetti instead of bucatini; used 1 package of basil, 1 package of mint, and about 1-2 cups of parsley instead of just basil and mint; used regular all-purpose flour to coat the shrimp instead of the "instant flour" called for in the recipe |
Shaved Fennel and Apple SaladVegetarian Times, March 2012
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| Ingredients, with my modifications: 1/2 fennel bulb (thinly sliced), 1 Granny Smith apple (thinly sliced), [1 orange (sliced) not in original recipe], 1 lemon, olive oil, salt & pepper, fennel fronds from 1/2 fennel bulb (tops of fennel that look like dill) Directions: combine fennel, apple, orange, and fennel fronds in a bowl; squeeze juice of 1 lemon into bowl, drizzle with a little olive oil, season with salt and pepper; keep in fridge before serving |
DESSERTS!!
Food Network Magazine, March 2012
Food Network Magazine, March 2012
From the "50 Brownies" Insert
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| Be warned, these are really hard to cut through because of the marshmallow topping! |
Bon Appetit, March 2012
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