Any good recipes in Aug. 2010 CL?

[memartha]

I'm about to pitch it, but thought I'd check here to see if anyone's made anything they love.

I ripped out a couple of the Asian recipes as well as the chicken and rice casserole (for a client) and the spinach quiche. I might try those, unless someone advises against them.

Looked through the last 2 weeks' posts and nothing jumped out at me as a recipe from this issue.

[cherylopal]

I made the Whole-Wheat Pasta with Edamame, Arugula, and Herbs (p184) and liked it a lot. I also have the Grilled Asparagus with Caper Vinaigrette (p174)marked to try.

[cookieee]

Mark Bittman's Ginger relish from his salmon sandwich sounds good. DH wants to make his Nuevo Cubano sandwich. DH also likes the Ranch Salad recipe from the Wish-Bone ad. Of course I want to try the few shrimp recipes. (Cilantro Shrimp and Linguine with Peppery Shrimp). Maybe the Iced Mexican Latte :rolleyes::D. That's about all out of this months.:(

[heavy hedonist]

wow-- that is disheartening. i was gonna pick one up at the newsstand, since Sept. and Oct. were generally my fave issues each year.

[Varaile]

I've made:
Chicken and Guacamole Tostadas

Planked-Grilled Zucchini w/couscous, Spinach and Feta stuffing subbed goat cheese for feta

Quinoa with Roasted Garlic, Tomatoes and Spinach

On deck this week:
BBQ Chicken Sliders with Pickled Onions

Edamame Succotash

Grilled Peppers and Lentil Salad (for lunches)

Possibly next week because our corn is just about ready and the zucchini are going gang busters :D :
Summer Squash and Corn Chowder

[cherylopal]

Quinoa with Roasted Garlic, Tomatoes and Spinach



What did you think of this??? It caught my eye but I made the Quinoa with the Basil dressing which I love from a few years ago for a dinner party sat.

[cocoa'smom]

I'm about to pitch it, but thought I'd check here to see if anyone's made anything they love.

I ripped out a couple of the Asian recipes as well as the chicken and rice casserole (for a client) and the spinach quiche. I might try those, unless someone advises against them.

Looked through the last 2 weeks' posts and nothing jumped out at me as a recipe from this issue.

I made the Chicken and Rice Casserole. It was very good, but I doubled it to make into 2 pans to give one to a friend. I wish I hadn't doubled the rosemary because it was pretty strong. I'm not a huge rosemary fan, though, so maybe it wouldnt' be overpowering to someone who liked it more. I also thought it was a lot of work, but everyone did like it a lot.

[SallyT]

I really loved this recipe from 8/10 - Pepper jack, chicken, and peach quesadillas - we're making it again this week. My 4 year old loved it too...

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2001878

[Varaile]

cherylopal asked: What did you think of this??? It caught my eye but I made the Quinoa with the Basil dressing which I love from a few years ago for a dinner party sat.

Sorry for slow reply! My thoughts: I made this mid July. The problem - roasting the garlic. I wasn't about to run my oven for 45 minutes to roast a single bulb of garlic. Not in 85* temps. No way. No how. So I skipped it.

This also didn't quite make four servings as noted - two large ones is more accurate. I used vegetable broth, but found it made the dish almost too salty so I would recommend omitting it and just use water. I also added some baby zucchini and feta cheese at the end (love love love feta cheese).

This does come together fairly quickly - especially when skipping the roasted garlic - and would make a good week night meal, a light lunch or a picnic side.


Quinoa with Roasted Garlic, Tomatoes and Spinach
"Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch. It's cooked and eaten like rice and other grains. Be sure to give it a good rinse before cooking, or it may have a bitter taste." —Mary Ellen Smith, Doylestown, Pa.



Yield: 4 servings (serving size: 1/2 cup)
Ingredients
1 whole garlic head
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1/4 teaspoon crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine
1 cup fat-free, less-sodium chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomato (1 small)
1 tablespoon shaved fresh Parmesan cheese
1/4 teaspoon salt


Preparation
1. Preheat oven to 350°.


2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.


3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

[vbak]

I made the summer squash and corn chowder today, and I just finished having a little taste of it with the bacon, green onions, and cheese. I used dried thyme because my fresh thyme looks horrible. I started out with less and then added a little more. It's good and tasty but kinda sweet because I used super sweet frozen corn. I know, it's August, but my grocery has terrible looking corn[black spots on the husk:(, and our farmer's market is only on Saturday]. I used two medium sized yellow squash for the soup. DH just said, "It's kind of tasty!" I will make again.
Here's the recipe. Oh, I used 2% milk and regular bacon.



Photo: John Autry; Styling: Mindi Shapiro
Summer Squash and Corn Chowder


Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.

Other Time: 40 minutes minutes
Yield: 4 servings


2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.


CALORIES 285 ; FAT 9.4g (sat 3.9g,mono 3.4g,poly 1.2g); CHOLESTEROL 20mg; CALCIUM 260mg; CARBOHYDRATE 37.8g; SODIUM 605mg; PROTEIN 13.3g; FIBER 5.4g; IRON 1.3mg

[Varaile]

vbak - thanks for the review! I have that soup on next weeks menu as my corn and squash are both ready.

The Grilled Peppers and Lentil Salad came out very tasty and refreshing for lunches. I added some goat cheese when I packed it this morning - Yum! :) I skipped the Fennel Pollen (like I could even *find* that in Northern MN) and didn't even bother with Fennel seeds.


Grilled Peppers and Lentil Salad
You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

Yield: 6 servings (serving size: 1 1/3 cups)


Ingredients
1 red bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
1 1/8 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups dried lentils (about 3/4 pound)
1 small onion, peeled and halved
1 bay leaf
2/3 cup chopped plum tomato
1/2 cup chopped green onions
1/3 cup cilantro leaves
1/3 cup fresh lime juice
1/4 cup chopped pitted kalamata olives
3 tablespoons extra-virgin olive oil
1 teaspoon fennel pollen
Preparation
1. Preheat grill to high heat.

2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.

3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.

[peachesncream]

We had the Chicken and Guacamole Tostadas for dinner tonight, and they were very good.

I served some grated Monterrey Jack cheese at the table to top the tostadas.

I divided the jalapeno pepper between the salsa mixture and the guacamole. And I left the tomato out of the guac. (put all of the tomato into the salsa mixture).

It's a good recipe, goes together pretty quickly, if you already have cooked chicken breast on hand.

[heavy hedonist]

i checked this month's issue out on the newsstand, and it looked pretty standard to me, so i didn't buy it. hoping Oct. will be better!