I picked up the January/February copy of Everyday Food (put out by Martha Stewart’s conglomerate) a couple of weeks ago and have finally gone through it completely. This was my first time to ever buy this magazine, and only the second time I had ever noticed it on the newsstand. It’s a small magazine; it sort of reminds me of a Reader’s Digest in size and shape. This issue is a “special light issue”, which is why I picked it up. It has several recipes that sound good to me. Of course, me being me, I find tons of recipes that I want to make, from all kinds of sources. I find them in cookbooks, magazines, the newspaper, online at cooking sites, etc. So I have an obscene amount of recipes “collected” that I might never actually get around to making.
Anyhoo, I will be glad to post any of the ones from this magazine. Here’s the ones that I have marked, that I’m interested in… so if you want to see the recipe, just let me know and I’ll type it up.
{Editorial Note – Gail, I know you will probably want all of these, since you like “collecting” recipes as much as I do. Try to restrain yourself, hehehe :D}
The ones I have marked are:
Turkey Burgers
Quick Vegetable Soup
Chili Roasted Sweet Potato Wedges (only a couple of ingredients, not really a recipe)
Spicy Black Beans
Cornmeal Crusted Tilapia
There are others, I can list those if anyone is interested in recipes from this magazine. Just post a comment and let me know. 🙂
ok, I’ll bite on the burgers and sweet potato ones……but I want to look at the magazine next time I see you! To see if it’s something I might want to get too, another time.
Ok, here’s the burgers. They use mango chutney, which is different (I’ve never bought it and tasted it, so I have no idea if I like the flavor or not).
Turkey Burgers
serves 4
NOTE: For juicy burgers, use ground turkey that’s at least seven percent fat. Sour Cream, mango chutney and mustard will give them additional flavor and moisture.
6 slices whole-wheat sandwich bread
1 pound lean ground turkey
1/2 cup reduced fat sour cream
4 tablespoons prepared mango chutney, preferably Major Greys, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
coarse salt
1 cup mesclun lettuce mix
1 medium tomato, sliced
1. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
2. Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label and date. Freeze up to 2 months.
3. To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
4. Lightly toast 4 slices of bread. Dividing evenly, top each with lettuce, burger and tomato. Stir together 1 tablespoon each chutney and mustard and serve alongside burgers.
Chili-Roasted Sweet Potato Wedges
serves 4
1 1/2 pounds (2-3 medium) sweet potatose
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
coarse salt
ground pepper
1. Preheat oven to 425º. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
2. On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
3. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
I saw this little magazine while grocery shopping a few weeks ago and picked it up as well. I have not really made time to look through it much, but at first glancing, there appeared to be some good, easy sounding recipes included.
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