Spring 2004 issue of Eating Well

[Kismet]

I just hopped over to the EW web site to look for a recipe and saw that they had the summary of their new issue (http://www.eatingwell.com/articles_recipes/current_issue/current_issue.htm) . Thought some others might be interested in getting a "sneak peek" before it ends up in our mailboxes! :D

The crepes and shrimp dishes look especially yummy to me. Can't wait for my issue!

[Vicanddi]

Thanks for the link! Hmmm.....I hope the issue looks better in person, as I'm not impressed with the recipe index. I have really enjoyed the winter issue and have made many recipes from it, with still more to try. Guess I was expecting the spring issue to be just as good. I'll keep an open mind, though...until my mag gets here :cool:

[Molli526]

Dianne, I was thinking the same thing :(

[tbb113]

I saw a couple of things that I thought looked good. I'm on the fence about subscribing to the magazine, but the last few issues I've bought I've liked.

I'm thinking of making the strawberry parfaits for dessert this weekend (since the recipe is posted on the website already).

[VictoriaL]

I had thought about going to the EW website earlier today but (of course) forgot about it when I got on the internet.

The Flatbread with Roasted Vegetables and the Multi-Grain Whole-Wheat Bread both look promising, as do Fragrant Bulgur Pilaf with Toasted Almonds, Baja-Style Shrimp, Ginger-Steamed Tilapia, Shrimp with Artichokes & Lemon, Spicy Cornmeal-Crusted Catfish, Vietnamese Rice-Noodle Salad,... oh, heck-- I think I'll buy the issue! In fact, I was wondering what to have for dinner tonight and it may be the Honey-Mustard Chicken (with baked sweet potatoes and steamed broccoli, perhaps).

Thanks for the post, Kismet!

[greysangel]

Victoria - I love honey mustard stuff, so if you make it, please give us a review :D :D

j

[VictoriaL]

Originally posted by greysangel
Victoria - I love honey mustard stuff, so if you make it, please give us a review :D :D

j

Me,too (having recently had a tasty blob of h-m on my turkey sandwich at lunch!!!). I'll definately post the review.

Also, check out this part of the EW website:
http://www.eatingwell.com/articles_recipes/recipes/web_bonus_spr04.htm

These are "bonus" recipes which aren't in this issue and, at the bottom of the page, is a section which gives recipes to use up that container of coconut milk or mascarpone cheese that you used part of and is now sitting in your refrigerator. Good idea to do this type of feature!!

[greysangel]

wow thank you!!! Chaz will love that crepe recipe with the apple maple filling :D :D

j

[kristalsnow7]

Sounds good to me! Can't wait for the issue, or Spring. :)

[Grace]

Am I crazy? I can't get to the Spring preview.....everytime I click on it I get taken to the page that shows all the information about the current Winter issue (which I have??!) :confused: :confused: Help.

[Peggy]

I got into the Spring issue first try, Grace.:confused: Not sure why you are having trouble.

I have really enjoyed the Winter issue so I will probably buy this new one also.

Peggy

[Lynn B]

Wow, that was fun -- thanks! I'm looking forward to that issue, for sure! :)

Lynn

[Grace]

I got it now - I had to hit F5 (refresh) - my cookies were pulling up the old issue since that's the last one I looked at.

I think the issue looks great!! I can't wait. The new Everyday Food came yesterday, I'm still cooking from the March CL (still finding good stuff to make from there), and the April issue should be here soon. Plus the new Spring EW. Yippee! :D

[Lynn B]

Originally posted by Grace

I think the issue looks great!! I can't wait. The new Everyday Food came yesterday, I'm still cooking from the March CL (still finding good stuff to make from there), and the April issue should be here soon. Plus the new Spring EW. Yippee! :D

Grace,
I'm with you! :) Although I sort of feel like I've "cheated" by getting that great preview of the Spring EW!!! But I like it, I like it!!!! ;)
Lynn

[bluestocking]

After hearing people here on the BB rave about the EW recipes and editorial content in general, and visiting their website, I just recently subscribed- my first issue was winter 2004. I'm hooked! I devoured every single page of that magazine. I can't wait to see the next issue!

[Terrytx]

We had the Vitnamese Rice-Noodle Salad last night and it was very good. I made 1/2 recipe and it made a huge bowl. This made more than 4 servings here. It was pretty easy to do. There are similar recipes out there, but yes, I would do this one again.


* Exported from MasterCook *

Vietnamese Rice-Noodle Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons grated fresh ginger
1/3 cup rice vinegar
1/3 cup lime juice
3 tablespoons reduced-sodium soy sauce
3 to 4 tablespoons honey
1 to 2 teaspoons minced serrano or Thai bird chile
3 tablespoons canola or peanut oil
1/4 cup thinly sliced scallions
2 tablespoons finely chopped shallots
Salad:
12 ounces rice-sticks or thin rice noodles
1 cup snow peas or sugar snap peas, stem ends
trimmed, cut into thin strips
3 cups shredded cooked chicken (about 12 ounces)
3 cups mung beans sprouts or shredded romaine
lettuce
2 cups thinly sliced red bell pepper
1 cup thinly sliced English cucumber
1/4 cup shredded fresh mint, divided
1/4 cup shredded fresh cilantro, divided
2 tablespoons sesame, black or white

To prepare dressing: Combine ginger, vinegar, lime juice, soy sauce, 3
tablespoons honey and 1 teaspoon chile in a medium bowl; whisk until
blended. Slowly drizzle in oil, whisking until blended. Stir in
scallions and shallots. Adjust the amount of honey and chiles to taste.

To prepare salad: Place noodles in a large bowl and cover with boiling
water; stir to immerse and separate strands. Let soak for 3 to 4 minutes.
Add peas and let soak for 2 minutes longer. Drain and rinse under cold
running water.

Combine noodles, peas, chicken, bean sprouts (or lettuce), bell pepper,
cucumber, half of the mint, and half of the cilantro in a large bowl.
Drizzle the dressing over the top and toss to coat well. To serve,
garnish with sesame seeds and the remaining mint and cilantro.

serving size: about 1 1/2 cups - 352 cal, 8g fat, 40mg chol, 50g carb, 20g
pro, 2g fiber, 318mg sod.

Source:
"Eating Well-spring/04"

[ktg0930]

I also am hooked after reading all the positive reviews here and then requesting a sample issue (Winter)! I made so many recipes from that issue, I can't wait for the next one.

[dlaboriel]

We had the Spicy Cornmeal Crustted Catfish for lunch today. It turned out crispy and delicious. Being that good and easy, I don't know when I'll fry fish again.


Spicy Cornmeal Crusted Catfish

1 pound catfish fillets, cut into 4 portions
1 cup 1% milk (my milk carton says Skim)
1/2 cup yellow cornmeal
1/2 cup chopped fresh parsley
1 clove garlic, minced
1/2 to 1 teasponn cayenne pepper (I used 1)
cooking spray
1 lemon, cut into wedges

Place fillets in a single layer in a shallow glass dish. Pour milk over the fish, cover and refrigerate for at least 30 minutes or up to two hours.


Preheat oven to 500 degrees F. Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish. Remove fish from the milk, sprinkle both sides with salt and dredge into the cornmeal mixture. Coat a baking sheet with cooking spray. Place the fish on it and lightly coat the fish with cooking spray.

Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes. Serve immediately with lemon wedges.

Serves 4
220 calories, 11 g fat, 56 mg cholesterol, 10 g carb, 1 g fiber, 137 mg sodium

(There is a recipe for tartar sauce which I did not make because we don't like it. If someone wants it, I'll be happy to post).