No Time for “Real” Books!
My computer time lately seems to be all filled up with freelance work, and other than “Baby Bargains” and other expectant mom resources, my “just-for-fun” book time hasn’t exactly been abundant either, so instead of reading online blogs or real novels, cooking magazines have become my go-to for a little break from reality (on the evenings I don’t fall asleep immediately upon sitting on the bed!).
I’ve been enjoying reading two in particular, Eating Well and Whole Living, and last week I somehow managed to find time to try three recipes from the latest issues!
The first two were dinners from the “Healthy Comfort Foods” article in the March issue of Whole Living. First I made Chicken Pot Pie, which got its “stealth health factor” from the inclusion of barley, a grain full of fiber and minerals. Buying that was an adventure because I had never done that before and the recipe said “hulled barley” and all I could find was “pearled barley” so there I was in Whole Foods, frantically searching on my phone for an indication about whether they were the same or not. (Apparently they are similar but hulled would have been a more healthy whole grain). I went with pearled anyway because I really wanted to try this recipe. I was similarly unable to find whole wheat phyllo dough, but I decided that would just have to be ok too! The recipe made 4 cute little individual pot pies that were yummy and, as the article’s title promised, reminiscent of classic comfort food without including the traditional heavy, less-healthy ingredients.
The second Whole Living recipe I made was Ricotta and Spinach Stuffed Shells. It took a while to do this one, since there were quite a few steps, but it was well worth it. The pan of stuffed shells fed my husband and I for dinner and we had at least four more servings for leftovers. The “stealth health factor” on this recipe was using part-skim ricotta and including both spinach and bulgur (another new ingredient for me) in the filling, providing antioxidants and fiber.
Unfortunately I didn’t find these recipes online, but I recommend checking out the March issue, pages 92 and 93, and giving both of these recipes a try!
The third recipe I tried, Chocolate Decadence, was truly an indulgence, but since it came out of Eating Well and contained very little flour and all dark chocolate, I felt it was a worthwhile indulgence to make for dinner guests. It was amazing! Delicious and satisfying even in fairly small portions, unlike some dessert recipes that have me wanting more or leave me feeling unsatisfied the minute I finish.
P.S. This post was written back at the end of February, but somehow didn’t get published…apparently pregnancy brain + technology are not a good combo!
