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A magazine recommendation before we part

posted 7 years ago by athene-5
5 replies | jump to latest

I have been in the cooking doldrums for a while and needing some inspiration for meals that are new, tasty and easy. While checking out this past weekend, I found this magazine, and wanted to pass it on. I'm sure most US folks can find it.

Better Homes and Gardens special interest publication
Skinny One-Pan recipes

It covers casseroles, skillet meals, slow cooker, sheet pan meals...some desserts but mostly mains. It takes some old standards but changes them up a little bit with different spices, or veggies. So far I have tried two and liked the results.
Spicy Mushroom Sloppy Joes and Coconut Curry Chicken.

"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill"

[–] Simplythebest79424 7 years ago

I actually have a few recommendations:

Cook's Illustrated

Taste of Home

Family Circle

Martha Stewart Living

Food Network Magazine

I hope these help!

Happy cooking & baking! 

Dream until your dreams come true.

[–] DeltaHomicide 7 years ago

Coconut Curry Chicken.
This sounds good, and the recipes I found online look easy. Bookstores here are inconsistent with stocking American magazines, except for stuff like Time and GQ. I think instead of my usual Japanese style chicken curry, I'll give that coconut curry a try.

[–] athene-5 7 years ago

I'll type it up for you. It's really good.

1 Tbs cooking oil
1 lb skinless, boneless chicken thighs or breast. (I used breast)
1 15 oz can coconut milk. Use only canned. Don't use the refrigerated kind- difference texture.
2 Tbs red curry paste (I used 1)
1 Tbs plain natural peanut butter
1 Tbs soy sauces
2 cups green beans sliced diagonally into long thin slices
2 medium carrots sliced into thin strips
1 medium red bell pepper cut into thin strips
(I added 1/2 of a large onion cut into strips and 1 large clove of garlic, minced)

Garnishes
1/2 C snipped cilantro (I used fresh basil because I don't like cilantro)
1/4 C sliced green onion

I froze the chicken breast and then sliced it thinly while still frozen. You could also cut into cubes. Heat the oil and cook the chicken until it is no longer pink. Add the coconut milk, curry paste, peanut butter and soy sauce. Bring to a boil, all the veggies except the garnishes. Reduce heat and simmer until the veggies are cooked through. I covered the pot for about half the time and then uncovered to let the sauce thicken. Sprinkle with the garnishes and serve with your favorite rice.

"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill"

[–] DeltaHomicide 7 years ago

I copied and pasted it onto a Word file. The recipes I found didn't include more than three vegetables, so you provided me a heartier version to cook. Thanks so much, athene. I really appreciate the time you took to do that.

[–] athene-5 7 years ago

You are so welcome! I will always add more veggies if I can get away with it!

"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill"