Last year Wolf and I gave Agnes a subscription to Cooking Light Magazine. It went over like a lead balloon. Apparently Agnes has never used a recipe to cook a meal. She said “me and cookbooks don’t get along.” Because I didn’t want to see the mags go to waste, I asked her to put them all aside and we’d take them. So the last time Wolf was down visiting, just a couple weeks ago, she gave him Sept-Jan/Feb (I’m not sure what happened to May-Aug. I may have them; I haven’t gotten through all the issues yet.) and we’ve been making recipes out of the October 2007 issue for the last couple weeks. All but one has been fab.
So here’s a list of the recipes. I’m not as organized as RA about taking pictures of our meals so forgive me that I don’t have some. Just take my word for it when I say YUM!
Also, because my body is still getting used to eating meat again (I was vegetarian for almost a decade) many times Wolf skipped the meat in the recipe because I was getting all Adkins-constipated and still the recipes came out very good.
One very important thing to note: I pre-soak all dry beans. Yes, buying canned beans is easier but not as tasty and loaded with sodium. So, the routine is this: if I know we’re having a beany dish, I put the beans in water in the morning. By the time Wolf gets home, they are a teensy bit squishy but still rock hard in the middle. Usually he boils them on the stove for about 15 minutes which softens them up enough to cook with. Then, of course, they spend more time cooking with the bulk of the meal. Never once have we had hard beans using this routine.
Bakes Louisiana Dirty Rice and Beans
p.124 Oct ’07
1 tablespoon Olive Oil
1 cup finely chopped green bell pepper Wolf used either red, orange or yellow.
3/4 cup finely chopped red onion Wolf used yellow
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs cut into 1/2 inch cubes
1 cup uncooked long grain brown rice Wolf may have skipped the chicken, I don’t remember
2 1/2 cups fat free, less sodium chicken broth Wolf used veggie broth
1/2 cup thinly sliced green onions Wolf used chives out of the garden
2 teaspoons fresh thyme He used dried
1/2 teaspoon black pepper
1/8-1/4 teaspoon ground red pepper
2 garlic cloves
1 (15 once) can of red kidney beans, rinsed and drained He used cannelli beans I think
Preheat over to 350*
Heat oil in a large Dutch oven over medium heat. Add bell pepper, red onion, and celery to pan; cook four minutes or until vegetables are tender, stirring occasionally. Add chicken; cook three minutes or until lightly browned. Sir in rice; cook 30 seconds; add broth and remaining ingredients; bring to a simmer. Cover and bake at 350* for one hour and fifteen minutes until liquid is absorbed and rice is tender. Yield: 6 servings (serving size: about 1 cup)
Calories 250 (22% from fat); Fat 6.2g (sat 1.3g, mono 3g, poly 1.3g); Protein 13.5g; Carb 34.9g; Chol 25mg; Iron 1.7; Sodium 741mg; Calc 42mg
Black Eyed Pea Stew
p. 124 Oct 07
2 cups dried black eyed peas
1 tablespoon peanut oil He may have substituted but I’m not sure
2/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2 inch pieces Wolf skipped this
4 cups organic vegetable broth
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground pepper
2 bay leaves apparently we don’t have any so he skipped this.
1 tablespoon cider vinegar
1 (28 ounce) can no-added salt tomatoes
1 (10 ounce) bag of prewashed mustard greens He couldn’t find any at the store so he bought a mix of romaine and spinach I think
Sort and wash peas; set aside.
Heat oil in a large saucepan over medium heat. Add onion to the pan cook three minutes or until tender; add sausage; cook four minutes or until lightly browned.
Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves. Yield: 8 servings (serving size about 1 cup)
Calories 235 (19% from fat); Fat 5g (sat 1.1g, mono 2.g, poly 0.9g); Protein 15.5g; Carb 33.7g; Fiber 6.6g; Chol 17mg; Iron 4.4mg; Sodium 830mg; Calc 81mg
Chicken, Pasta, and Chickpea Stew
p. 166, Oct 2007
Wolf super-loved this recipe
Cooking Spray We never, ever use cooking spray. It’s toxic.
1 cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves
4 cups fat free, less sodium chicken broth He used vegetable
3 cups basic marinara He used some of my kick ass spaghetti sauce
1 cup of canned chickpeas Hydrated some dry beans
3/4 cup uncooked ditalini (very short tube shaped macaroni) He used ziti
1/2 teaspoon freshly ground black pepper
8 ounces skinless boneless chicken thighs cut into 1/2 inch pieces Wolf skipped the chicken
6 ounces parmesan cheese
Heat a Dutch over over medium heat. Coat pain with cooking spray (NO! olive oil instead!) Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next four ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is don. Sprinkle with cheese. Yield 6 servings (serving size: about 1 1/2 cups and 1 tablespoon of cheese.)
Calories 237 (27% from fat); Fat 7.1g (sat 2g, mono 3.2g, poly 1.5g) Protein 15.5g, Carb 28.1g, Fiber 5.8g, Chol 29mg, Iron 2.5mg, Sodium 724mg, Calc 138mg
Hearty Quinoa with Sauteed Apples and Almonds
p. 152, Oct 2007
Wolf didn’t really like this one but I did. Matter of fact, I’ve been eating the leftovers all day.
1 cup uncooked quinoa
2 teaspoons olive oil, divided
3/4 cup chopped onion
3/4 cup finely diced carrot (about 2)
1 garlic clove, minced
2 cups organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups finely diced unpeeled granny smith apple, about 1
3 tablespoons slivered almonds, toasted
1/8 teaspoon freshly ground black pepper
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. using your hands, rub grains together for about 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
Heat 1 teaspoon oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan; saute 5 minutes or until onion is tender and carrot begins to b rown. Stir in broth, quinoa, salt, and cinnamon; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork; keep warm.
Heat remaining 1 teaspoon oil in a nonstick skillet over medium-high heat (we got rid of our nonstick pans because — surprise surprise — teflon causes cancer and kills birds.) Add apple to pan; saute 7 minutes or until apple begins to brown. Add apple, almonds, and pepper to quinoa, tossing to combine. Serve warm. Yield 4 servings (serving size: 1 cup)
Calories 258 (26% from fat), Fat 7.4g (sat 0.8g, mono 3.9%, poly 1.9g), Protein 7.4g, Carb 42.4g, Fiber 5.1g, Chol 0mg, Iron 4.5mg, Sodium 464mg, Calc 60mg