"Everyday Food"

[Brandles]

Just bringing this one over here as well.

There was one recipe in the newest issue that sounded good. It was one with eggplant (and I'm pretty leery about trying eggplant) and cheese on bread. I don't have it with me right now...but if I find an eggplant, I'll probably make it.

[katmg]

ewww...Eggplant! ;) I was the one on the old thread that wasn't happy with all the eggplant recipes in the latest Everyday Food.

QOTD: Does anyone have any recipes that they go back to from their Everyday Foods?

There's a pork tenderloin w/mustard sauce that I use quite often. Also a lime cookie recipe that I use a bunch - and I always get asked for the recipe. That's all I can think of off the top of my head.

[jules1025]

QOTD: Does anyone have any recipes that they go back to from their Everyday Foods? We have a few that we keep in the rotation from time to time... Spicy Pulled Pork, Mexican Lasagna, Pork Enchiladas, Chicken Sausage & Potatoes.

I need to pick up the latest Everyday Food!

[ee_chick]

I make chicken enchiladas and zuccchini w/lemon & thyme on a regular basis. I also like the pork with mustard sauce. I don't bake often, but when I do I love the chocolate pecan tart and the cream cheese pound cake. LOVE the poundcake!

[Pamela]

QOTD: Does anyone have any recipes that they go back to from their Everyday Foods?


Yes! I absolutely love the Baked Pasta with Chicken Sausage recipe from December '04.

[paiger]

If y'all don't mind, if you have any recipes that you do absolutely love that are before jan '05 (that's when i got my subscription). I would love to have them. I'm working on gathering some staple recipes that are easy (few ingredients for cost, etc), so I don't have to continue spending an entire night looking through all my books!!

Thanks! paige

[Brandles]

Here are some of the recipes I've tried before January 2005:

*Chocolate Tofu Mousse

12 oz of tofu (pressed)
1/2 cup warmed milk
3/4 cup melted chocolate chips

I cut the tofu into little pieces and pressed them in between 2 cookie sheets with paper towels on the top and bottom for 20 minutes, with wine bottles on top to weight it down (like Everyday Food said to do it). Then, in a food processor, I put the chunks, milk and chocolate and processed it until it was entirely smooth. It was SO rich and creamy!

I tried the tofu mousse from this issue (around page 111 or 113) and it is SO good! I gave it to DH and Grandma and they loved it--then I told them what was in it! It was very rich! I processed it enough in the mini chopper I have that I didn't have to push it through a sieve. YUM! I have tofu on hand now so that I can make it and take it some where quickly if I have to!

*The margarita cheesecake turned out SO good! I used the low alcohol content "Colonial Club" triple sec.

*Also...in #13 (June), on page 86...there are "chili oven fries"...potato wedges with chili powder baked in the oven! They are SO good!!! I tried them last night and I want more tonight! I love how they just come up with a recipe for potato wedges baked in the oven with majoram, basil, red pepper flakes or some other herb or spice. I'll have to go through my spice cabinet and try some and be one step ahead of them!

*This is a recipe from #13 June 2004: Greek Style Pasta With Shrimp. It looked good, it sounded good...it even smelled good. But it wasn't good. It wasn't BAD, but it wasn't good, either. We passed it onto my Grandma, who didn't like it, either. The next stop is my great aunt and uncle. If they don't like it, it's been given fair chance and it gets pitched!

*All of these recipes are from #12--May 2004.

Horseradish Flank Steak on page 78 was VERY easy and VERY good! I had to use a lot more horseradish than I thought I would. I pushed the liquid from it with a spoon and a seive.

Southwestern Creamed Corn, pictured on page 79 and recipe on page 89 was okay. It wasn't spicy enough. Next time, we'll leave the jalapeno seeds in with it.

Beef Bulgogi on page 70 was EXCELLENT!!! The sauce itself was wonderful! We served it over rice instead of in lettuce leaves. Next time, we won't use the "good cuts" of meat. I don't think it really matters. It tasted "professional"--like it was take-out! :D

*I tried the Peach Buckle in issue #14 (page 38). It was really good! When I doubled it and made it with raspberries, it was still really good...but it didn't go over as well and cost way too much (plus the seeds get stuck in teeth and under false teeth plates). I'll stick with peaches next time!

*Thanks for bumping this up. I just tried the "Mustard Oven Fries" (or something like that) in #13. I like mustard, but the white wine vinegar was too much (and I like apple cidar vinegar on my fries!) and they were just yucky. :(

*Last night, DH and I made the meal on the cover of #15 September 2004--Shrimp Boil with Corn and Potatoes and it was SO GOOD!! We cut it down by 1/4 so we wouldn't have any leftovers. I didn't use cheese cloth for the spice packet--I used a wedding favor bag (I bought them to use as "tea bags" with my loose teas). DH said it's the best seafood meal we've ever made...and it's up there with the best meals from Everyday Food!

We made this again a week or so ago and it's STILL good! :D

[Brandles]

Here are some more:

*We finally got to try "Chicken with Feta Cheese" from issue #12--May 2004.

It wasn't as good as I thought it would be. I had a hard time cutting a slit in the breast without poking through to the other side because my chicken breasts weren't as thick as theirs were in the magazine. I won't make this again. I think I'd like to try it with gorgonzola cheese instead. Both DH and I really love gorgonzola cheese.
**They were pretty good (the gorgonzola stuffed better) and weren't so dried out, but I don't think I'll make them again.

*This past weekend, I made the Roasted Cornish Game Hens and Grapes on page 40 from #15--September.

I halved the recipe and also cut up potatoes to roast with them. They were good...but they needed something. I think next time, I'll prepare them like I make a turkey, with a mixture of butter and herbs smeared under the skin.

*My DH found something in December 2004's issue: Quick Spreads on page 28. We tried the Tomato Almond spread and it was SO good! It made our breath REEK afterwards...but it shure wuz gud!! I'm sure it didn't help we ate the whole thing!

We served it on the toasted bread, following the recipe for that, too. Next, we'll be trying the Fig Rosemary Dip. I'd like to try the Olive Caper dip, but DH can't stand olives.

*Last night, we tried another dip from the December issue: The Fig Rosemary Dip. It wasn't quite nasty...but it wasn't good, either. It went to my Grandma, who liked it and it'll go onto my aunt and uncle. If they don't like it, I'm sure my Grandma would take it back! Nothing goes to waste around here!

[bookworm]

I also always go back to the "Baked Pasta with Chicken Sausage."

Here is the recipe (from marthastewart.com); my changes are below:

Baked Pasta With Chicken Sausage

Serves 8; Prep time: 30 minutes; Total time: 1 hour 15 minutes
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through step 4 ; let cool completely before covering tightly with plastic wrap and placing in the freezer.


Coarse salt and ground pepper

1 tablespoon olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1/4 cup vodka (optional)

1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 ounces fontina cheese; 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Per serving: (without vodka) 483 calories; 19.9 grams fat; 24.8 grams protein; 52.9 grams carbohydrates; 4.8 grams fiber

Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.

*********
I do not use the vodka (b/c I didn't have any the first time I made this, and it was good without it). While the sauce is simmering, I throw in a few sprigs of fresh rosemary, and pull them out before baking. I use 1 lb of sausage, double the spinach, and add ~8 oz mushrooms. I've used both fontina and something called "Italian Blend" from Trader Joe's, and both were good. Oh, and I use whole-wheat penne, in a nod to health (before smothering it with cheese :D ).


Enjoy!

[Brandles]

Tonight I made the Eggplant and Mozzarella Melt from #24, July/August 2005. It's on page 134. It was really easy to make. I'd never had eggplant before (neither had DH) and it looked kinda good...an nice first time recipe. Neither of us liked it. We both tried it and gave it a chance. We took it over to Grandma's house and she had some and really liked it! :D I'm glad it didn't go to waste. No more eggplants for us.

[JBB]

QOTD: Does anyone have any recipes that they go back to from their Everyday Foods?

I actually have let my subscription lapse-but there is one recipe I use on a regular basis. I can't remember which issue it was but it is Chicken Fingers

It's pretty easy-soak chicken tenders in buttermilk and honey-for at least an hour up to 24 hours. Coat in breadcrumbs. Broil for 6-8 minutes.

[jlp]

I've made the Flourless Peanut-Chocolate Cookies from the March issue quite a few times. It takes very few ingredients, and ones you usually have on hand.

They are very simple to make, but can be a bit tricky to get them to stay in shape when putting them on the baking sheet. I use a small ice cream/cookie scoop and really pack it in. That seems to help.

[QT Pie]

One of my favorite recipes is the Green Bean and Potatos salad with Tuna. I can't remember the exact name, but it's been one of DH's favorite lunches.

[EmilyZA]

Subscribing!

I subscribe to this magazine and am embarassed to admit that I have not made one recipe yet! Although I'm always tempted to, and I cook a lot, and the recipes look so good..... I'm feeling so guilty! :o

[Katy]

I just renewed my subscription last month and like EmilyZA, I've only made a few of the recipes. I usually read the magizne cover to cover, and then forget to cook from it :blushing:

[mgrace]

I really like the Chicken Fajitas from the Oct 04 issue. It was a low carb recipe using lettuce leaves in place of tortillas, but I sub tortillas in place of the lettuce. ;) I really like the lime flavor.

Also, the Lemon-Parsley Pork Chops from Nov 04 are good, too. Here is a link to the recipe (http://www.marthastewart.com/page.jhtml?type=content&id=recipe4838&layout=edf&edfParentCat=cat17924&subStyleType=recipes&catid=cat17924).

[njlorelei]

Last night I made the roasted vegetables from the May 2005 issue. We had them on the side of some chicken tenders and the white bean salad from the same issue. I'll be using the leftover vegetables to make the fritatta that is on the following page of the same issue, probably tomorrow.

[Brandles]

I just got my new issue today! :D I haven't had time to go through it yet but the cover sure looks yummy! :)

[jlp]

I got my new issue today too! I made the Zucchini Parmesan Loaf. Our garden is overflowing with zucchini, so I needed a new recipe.

The bread is awesome! I also made some garlic butter to put on it.

I'd also like to try that apple tart on the cover. It won't be long, and I'll be going to the orchard for fresh apples. :)

[CarlaB]

I made the Tandoori Chicken Skewers on Friday night and it was incredible. I will be going back to this recipe over the rest of the summer. The recipe called for 2 hrs of marinating, but I set it to marinate in the morning before work. The chicken was tender and moist and seriously flavorful. I think it was in issue #14.

[njlorelei]

Tonight I made the barbecued chicken pizza from the June 2005 issue. So good! I did not use nearly the amount of cheese or zuchinni that it called for though. My pizza would have overflowed. Maybe my dough/crust was smaller than the one they used.

[njlorelei]

I've made some more recipes from the June 2005 issue.

I made the hummus and then have used it for almost a week now to make the carrot, apple, and hummus wraps for our lunches. These are so easy and taste so good. I've even substituted sliced zucchini for the carrots a few times since our garden is overflowing with zucchini.

I made the chicken, rice, and black bean salad . It's good both warm or cold.

I made the pasta with tahini and bell pepper. My DH liked it, but I felt like it needed something more. Either more vegetables or more tahini or something.

[lisariv]

Maybe this is old news to those of you who subscribe, but did you know that there's a "Everyday Food" TV show on PBS (http://www.pbs.org/everydayfood/). My Tivo caught an episode for me yesterday. I was so surprised to see it. I don't subscribe, b/c I have way too many magazines in my house that I already don't read, but I have a few issues that I LOVE!

[Brandles]

From September 2005:

Zucchini-Scallion Fritters--picture on page 58 and recipe on page 60. They were easy to make. I fried them in Enova oil instead of olive oil. They were pretty good--for zucchini. They were good with ketchup on them. DH and I would've rather had used potatoes instead.

Zucchini-Parmesean Loaf--Pgs. 62 & 63. It was really good! It's good warm with butter.

I plan to make the Almond Graham Squares on page 136 (last page) for Christmas!

[Brandles]

From September 2005:

Almond Graham Squares: These are on the last page (136) and are REALLY easy to make! They are REALLY good! DH loves them! I thought they were pretty good. My Grandma really liked them and wanted the recipe.

[msnicolea]

I made the pasta and peas from the September 2005 issue Monday night and it was GOOD!!! It's lighter than an alfredo sauce, but still cheesy and "peppery"--we really liked it!

[njlorelei]

From the July/August 2005 issue, #24:

vegetable chowder - This was a really good way to start off the NFL season. A big bowl of chowder. The recipe makes a lot and I did end up freezing half of it.

flank steak with lime marinade - I made this for a dinner with my IL's. We all liked it, but it wasn't anything special.

potato salad with sour cream and scallions - Made this over the weekend too. It was such a simple combination but I really like the flavors.

eggplant mozzarella melt - If you like eggplant parm you'll like this.

[Brandles]

I'll be trying another recipe from September 2005 this weekend...it's got chicken in it with peas and rice and roasted red peppers. I forget the name. I received October 2005's...and I haven't had time to go through it (I'm saving it for when I'm subbing...I'm running low on magazines to read). BUT--on the last page there is Chocolate Shortbread and it's tipped with yellow frosting. Seriously, when I first saw it, I thought it was CHEESE!!! :eek: Then, I read on. I'm going to make that for Christmas and not color the frosting, but put green and red sprinkles on top of it.

[msnicolea]

I made the roasted tomato sauce from this month's issue--ok, but nothing to write home about.

The Zucchini-Parmesean Loaf is on my list for next week--glad to hear it was tasty!

[Hello Kitty]

I might have to try that Pasta & Peas dish...

I made the roasted eggplant with chickpeas and feta. I added some chopped tomatoes and roasted red peppers and we enjoyed it.

I made the roasted tomato sauce and we loved it. I can't remember what I did, but I added some extra seasonings to it.

Tonight I'm doing the garlic thyme steak marinade, so we'll see how that turns out.

I'm so bad, I don't think I've ever done one of her recipes without tinkering or adjusting :rolleyes:

[msnicolea]

Seb'sKitty --I think that was my mistake--I stuck to the recipe too much and it wasn't zesty enough. I liked the method, though, and the taste of roasted tomatoes--maybe I'll just add some "zip" next time!

[msnicolea]

I made the zuchinni-parmesan bread from this month's EF--it was YUMMY!!!!!!!!!!!! I highly recommend it!

[Pamela]

I've made the roasted tomato sauce a couple of times and really really liked it.

[andrew&shannah]

I made the Soy Marinated London Broil from a recent issue and liked it a lot! I would recommend cooking slightly longer than suggested though as following the recipe produces meat that is very pink and not medium.

[katmg]

I made the beef empanadas from an issue a loooong time ago. They were so good. DH and I spiced up the meat some because the recipe only called for chili powder, salt and pepper. We added cumin, oregano, cayenne, etc. They went together pretty easily. When I make them again, I'll probably make them smaller - DH and I split one for dinner and it was plenty! The dough was easy enough to make and I'll probably use that recipe and vary up the fillings. I can post it if anyone's interested.

[nixer]

katmg, would you mind posting the recipe for the beef empanadas, please? They sound yummy and I would love to try them out. Thanks!

Edited to fix spelling

[katmg]

no problem - I'll post it tonight when I get home from work.

[Pamela]

I also make the homemade butterscotch pudding from May 2005 fairly frequently -- DH and I love it!

[katmg]

Empanadas

For Filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno, minced (ribs and seeds removed)
1/2 t. chili powder
2 cans diced tomatoes (14.5 oz. each)
coarse salt and pepper
1 c. fresh cilantro, chopped

For dough:
4 c. all purpose flour
2 t. baking powder
2 t. salt
1/2 c. cold butter, cut into small pieces
1 c. cold water
1 egg, lightly beaten w/ 1 T. water (not until ready to bake)

1. Make Filling: In a 12" skillet over medium-high, cook meat until no longer pink, breaking into small pieces.

2. Add onion and chiles; cook until soft, 5 minutes. Stir in chili powder (This is where we added additional spices to taste) and tomatoes. Cook over meium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

3. Make dough: In a bowl, combine flour baking powder and salt. Using your fingers, (I used a pastry blender/cutter) cut in butter until mixture is crumbly. Add just enough cold water so dough comes together. (This is key - DO NOT add all the water at once or your dough will be way too wet and turn to glue.)

4. Form empanadas: Divide dough in half. Knead dough on lightly floured surface 2 to 3 times to form smooth balls. Divide each ball into 4 equal pieces. Cover with plastic, let stand until slightly risen - about 20 minutes. Shape into balls. Roll each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2" border. Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips then crimp tightly with a fork. (If desired, at this point empanadas can be wrapped in plastic and frozen)

5. To bake fresh or frozen empanadas, preheat oven to 400. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through - 30 to 40 minutes.

My Notes: Next time I would make smaller rounds. This would probably require more dough. This recipe makes some rather large empanadas. Next time I might try adding some cheese to the filling. I might experiment with other flavor combinations for the filling as well.

[nixer]

Oh great, thank you, especially for the extra technique notes! Sounds yummy and you're right, not too complicated to make....I can't wait to try them out. I'm going to try to make up a batch this weekend. I also really like that they can be frozen for later use, for yummy lunches, quick dinners and such :)

[Hello Kitty]

Mmm, those sound good. I did think they were missing some cheese, though! :D

Let's see... can't remember the specific names or issues, but this is what I've made recently:

Thyme garlic flank steak (I used venison) - very good and I didn't tinker ;)!
Pasta w/ chicken & peas - good, I added diced roasted red peppers

Guess that's it.

[katmg]

strea3m - They should definitely freeze well. They were in an article about freezing food!

Seb's Kitty - Everything is better with cheese! ;) That thyme garlic flank steak did sound good - I'll have to try that one!

[msnicolea]

I made the coconut shrimp soup out of this month's issue. I turned up the heat a bit (extra read pepper flakes) and used light coconut milk instead of regular--it was really good!

[katmg]

I wanted to try that shrimp soup - it sounded good! Now I'll definitely have to try it.

ETA: I made the pumpkin spice cake with honey icing last night. It's pretty good - I think if I made it again I would up the spices and maybe add nuts. It seemed to be a little bit lacking. Also I might do regular cream cheese icing instead of the honey icing. A nice dense, fallish cake though.

[paiger]

I made the Chicken, Rice and Black Bean Salad from the June Issue (I think). I actually made it with Roasted Sticky Chicken from the Crockpot thread. I'm always looking for ways to use things like that again.

It was good, but I thought it needed something else. There just wasn't a whole lot of flavor. You could also easily add some green pepper and onions. I thought it was really easy, so I would do it again.

However, it says put in a covered container and use within 1 day. I don't see why you would need to do this. It is cooked chicken, rice, black beans, a jalepeno, White Wine Vinegar, EVO and cumin. It is quite a large amount to have to eat w/in 1 day. I fixed to as I was planning to take it for lunch this week. What do y'all think? There is no reason that this would go bad w/in a couple of days, right?

[Sarah051504]

I'm officially in love. After lurking in this thread for a bit I got myself a subscription to the mag. Well this weekend both the Oct. and the Nov issues arrived and I'm in love! I want to make almost everything in them. I'm so so excited.

[katmg]

I can't imagine that it would go bad - it just may not taste as good as when it was first cooked. I imagine the rice would really soak up the vinegar.

[Hello Kitty]

Thanks for bumping this up.

I did the cream cheese fritatta and modified it as follows:
used 5 eggs instead of 3
cut the cream cheese in half
tinkered with the veggies
used 2% milk instead of cream
cooked it in a 9in cake pan instead of a skillet

After adding more eggs and cutting back the cream cheese, it was still very, very cream-cheesy. So I think I would cut back on the cream cheese even more. 5 eggs was perfect for DH and me with one serving left over for breakfast. I would definitely make it again, and it was really good!

Bolognese was good, although it didn't taste authentic to me. I'm not sure why. Would probably make it again, but maybe use different (super premium) tomatoes

[paiger]

I can't imagine that it would go bad - it just may not taste as good as when it was first cooked. I imagine the rice would really soak up the vinegar.
I don't care if it doesn't taste as good. I'm just trying to not go to the grocery until I get paid on Friday!! :) It's one of those months where I'm doing whatever I can...including that I ate that chicken stuff for breakfast this morning as I'm out of everything else..lol. It's good that DH is gone to a conference b/c he can't eat the same things over and over like I can! :D

[msnicolea]

I made Martha's Risotto last night--it's an excellent recipe, perfect balance of cheese/rice/wine. I added sauteed portabellas after the rice was finished.

[Katy]

Has anyone made the Chicken Cacitore (sp?) from the October issue? I was thinking that I might try it for Thursday's dinner. Or I might try a crockpot chicken. Dunno. I have to say though, for the first time in a LONG time, I think this issue will really give me my money's worth - quite a few yummy sounding stuff.

[bookworm]

I haven't bought a new issue in awhile, but since it's now cold again (what happened to a pleasant fall??), I made the baked pasta with chicken sausage (from the Dec. 2004 issue) tonight. I still like it (although I modify it a bit) :). And it makes a ton, so half is in the freezer and I still have a bunch of short-term leftovers.

[njlorelei]

Is anybody still making recipes from this magazine?

I made the chicken with artichokes in the Dinner For One section (though I made it for 2) in the Nov. 2005 issue last night. It was delish. My husband asked why I didn't make it for 4 so we'd have leftovers. Guess I'll be making this one again.

[njlorelei]

I made a couple more recipes from the November 2005 issue this weekend.

Made the Flank Steak with red cabbage salad and polenta rounds. This didn't turn out very well. The steak burnt on the outside in my broiler, not sure if I had it too close or what. The polenta rounds were too bland.

For New Year's Eve I made the Lamb chops with curried cauliflower . This meal was so flavorful. My DH loves lamb and was so excited when I told him that's what we were having. I made it with brown rice instead of the basmati rice it recommended. A perfect meal.

[Kimmer]

I love this magazine but I let my subscription lapse. I might pick up the new issue on the newsstand. I have a years worth of books so I need to get cracking on cooking. I made the mushroom braised chicken from a long time ago and it was delish..:p

edited to fix spelling

[Aug2002Bride]

From the July/August 2005 issue, #24:

vegetable chowder - This was a really good way to start off the NFL season. A big bowl of chowder. The recipe makes a lot and I did end up freezing half of it.


Can you post the recipe for this!? It sounds yummy!! thanks so much!

[looch]

I have a collection of everyday food magazines, probably 2 or 3 years worth, the original ones. I am going to toss them, unless someone wants them. Any takers?

[lisariv]

looch - You could probably sell them on eBay for a decent amount. But if you'd rather not be bothered, I'd LOVE to have them. What would you charge to ship them to 21117? TIA!

[looch]

lisariv, let me find out this weekend. I will go to the post office.

[andrew&shannah]

I wish I had seen njlorelei's review of the Flank Steak with red cabbage salad and polenta rounds before making it. She was so right! The polenta rounds were very bland even though I sprikled them with some spices before cooking and seasoned (as mentioned in the recipe) with salt/pepper afterwards. Maybe my slices were too thick?
The flank steak part was eh...nothing fabulous.
Has anyone made the Ginger Chicken with Peaches and Onion? I think I am going to try that one this week and would love to hear any past experiences with it.

[msnicolea]

I made the Ginger Chicken with Peaches and Onions a few weeks ago. It was tasty as is--I didn't make any changes to the recipe.

[njlorelei]

For Aug2002Bride:

VEGETABLE CHOWDER

Serves 8; prep time: 50 minutes; total time: 1 hour 10 minutes

Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated.


3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (about 2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)

1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.

2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.

3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.

4. With a slotted spoon, transfer 3 cups of the solids to a blender; purée until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Per serving: 313 calories; 8.5 grams fat; 10.5 grams protein; 54.3 grams carbohydrates; 7.8 grams fiber

Note: To freeze, cool chowder completely before transferring to airtight containers; leave 1 inch of space at the top. Defrost overnight in the refrigerator, then reheat over low heat (or in microwave).

[njlorelei]

I'm still making recipes from the Nov. 2005 issue.

My latest have been roast pork tenderloin with acorn squash. This gave the pork such incredible flavor. I made mashed potatoes on the side.

Over the weekend I made the white bean and broccoli salad. My husband liked it. I'm not sure I liked the mix of flavors - broccoli, beans, rosemary, yogurt, and oranges. If I put less rosemary in it I might have liked it better or if I left out the oranges. I may try this one again sometime with some tweaking.

[pixiecat]

I was just given a subscription to this magazine! Hopefully things are pretty "do-able" as I am *not* a natural in the kitchen! From the December 2005 issue I have made:

salmon cakes w/ lemon herb sauce - Not too bad! DH really liked it and it wasn't difficult to make.

green beans w/ carmelized shallots - YUM! Loved the carmelized shallots, tasted like onion strings!! :)

[njlorelei]

I've made 2 recipes from the December issue this week.

Last night I made the mushroom ragout over spaghetti . We thought it was quite bland. Needed more spices.

Tonight I made the pork loin stuffed with apricots and figs. It was delicious! My only issue with it was that I had way too much stuffing and had trouble tying up the pork. Even after removing some I still couldn't get my pork entirely closed so some of the stuffing that was sticking out burnt. I'd definitely make this again.

[mpc863]

bumping this up as I received a subscription for Christmas. I made the Key Lime tart out of the latest issue (with the chicken recipes on the cover) and it was really good! has anyone tried any of the other recipes?

[elladee]

I made the granola balls. They're good, have a very strong honey flavor. DH love honey so he loves these things.

[SingleWhiteFemale]

I tried the chicken with asparagus, roasted potatoes, lemon, and thyme. It was really good. The potatoes were the best part--yummy.

I had the Indian slow cooker chicken tonite. The garam masala was an important part for flavor (even though they said it was optional). It was missing something--but I didn't have any coriander to put in, so maybe that was the something it needed.

I too got a subscription for Christmas. I'm looking to try the Raisin Bran muffins I think from last months magazine.

[njlorelei]

I'm glad this thread got revived. I still get this magazine and try to make a few things from each issue.

I haven't even really looked through the April issue yet but I made a few things in the March issue.

I made the roasted salmon with spicy cauliflower. So simple, yet so tasty.

I made the 30 minute chili and the mini cornbread puddings. I wasn't a fan of the chili, tasted too much like beer, also I like more veggies in my chili. The cornbread muffins were good.

From the tuna salad nicoise, I made just the roasted potatoes and tomatoes as a side dish one night. I love roasted potatoes and the tomatoes gave it a bit of sweetness which was nice.

[SingleWhiteFemale]

This is super simple and pretty good, Moroccan Braised Chicken (October 2006) (http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=96dc934be4b0f010VgnVCM1000003d370a0aRCR D&autonomy_kw=Chicken,%20Rice%20and%20Black%20Bean%2 0Salad&rsc=ns2006_r32). I absolutely HATE prunes, but I ate them in this recipe :)

This past week I made the Chicken Tetrazzini (March/April 2007) (http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8152830ea5081110VgnVCM1000003d370a0aRCR D&autonomy_kw=Chicken,%20Rice%20and%20Black%20Bean%2 0Salad&rsc=ns2006_r2). It was simple and tasty, but it tasted like it was missing something.

[njlorelei]

Last night I made the roasted chicken, potatoes, and asparagus in the April issue. So easy and so good. Peerfect for early spring. The chicken was juicy. I loved the touch of lemon and thyme. The asparagus had that sweet roasted flavor along with the nice crunch on the outside of the potatoes. Definitely a keeper.

[CarlaB]

Ohh, I made that two Sundays ago and it was amazing! And because I simply cannot follow a recipe to the letter (:rolleyes: ), I added a few whole, unpeeled cloves of garlic at the same time as the chicken. Made excellent roasted garlic to spread on bread.

[mgrace]

bump

[njlorelei]

I'd forgotten all about this thread.

I made a ton of recipes in the September 2007 issue.

Slow cooked yellow squash - yummy

Salmon with mustard-dill sauce - a little heavy on the mustard flavor but still decent

Steak with peanut sauce and broccoli - great! I made it on the grill and not the broiler. I love the flavors in the broccoli.

Black bean tostadas with corn relish - this might be my favorite recipe of the issue. I love Mexican food.

Marsala chicken with sage and mushrooms - I liked this version of marsala, plus it helped me use up some of the sage in our garden. Leftovers were not as tasty as the first day.

Chicken, edamame, and noodle stir fry - I made this with a pound of linguine by accident so I had a ton of food. It definitely would have had more flavor and good bites if I'd only used the recommended 8 oz. I added more soy sauce to each bowl that I ate. We had leftover for days.

Apple, grape, and celery salad - So simple and oh so good. Perfect for lunch.

Peas and carrot ribbons - tasted good but all of my carrot ribbons stuck together into a big ball while cooking so it wasn't so easy to cook or look very pretty on the plate.

[coleyndw]

Ok, that's it. I'm subscribing. I already have the Weddings and Living magazines... what's one more, right? ;)

[elladee]

I made the slow cooker tex-mex chicken and beans last night from the November issue. I felt like it was missing something, but my grocery store doesn't have chipotle chilies in adobo sauce (stupid small town grocery stores). It probably would have been really good with the chilies.