Food Magazines

[LuckyD]

I was worried when I started this WOE, again, that I would get thrown off when my food magazines arrived in the mail. I subscribe to (partly due to my kids magazine drive for school) Food and Wine, Gourmet and Bon Apetite. Well yesterday two of them arrived and of course I sat down with them and went through them hoping they wouldn't make me crazy. Well to my delight I found more than a few recipes that would be Atkins friendly, even Induction friendly with a minor tweek or two. It made me realize that the possibilities are endless for delicious food. I have gotten some great recipes off the board which I have turned into staples, but I am very excited to try some different things. I think I might make the pork and chili pepper stew tonight.

[philliha]

Re: Food Magazines

Awesome! Be sure to post some of them to the recipes board. I'm always looking for inspiration...

[Lyssie]

Re: Food Magazines

I've gotten some great recipes out of those magazines! Most of them are so easy to make into low-carb versions!

[Elizellen]

Re: Food Magazines

Another good source for 'tweakable to Atkins' recipes is old recipe books. I have found several lately in charity shops which are pretty low-carb or can be made so fairly easily.

[not2late]

Re: Food Magazines

I was worried when I started this WOE, again, that I would get thrown off when my food magazines arrived in the mail. I subscribe to (partly due to my kids magazine drive for school) Food and Wine, Gourmet and Bon Apetite. Well yesterday two of them arrived and of course I sat down with them and went through them hoping they wouldn't make me crazy. Well to my delight I found more than a few recipes that would be Atkins friendly, even Induction friendly with a minor tweek or two. It made me realize that the possibilities are endless for delicious food. I have gotten some great recipes off the board which I have turned into staples, but I am very excited to try some different things. I think I might make the pork and chili pepper stew tonight.

I own a grand total of 3 "low carb cookbooks", I use approximately 0 recipes from them at any given time. Low carb cookbooks are really only useful if you do low carb baking, imo. Regular cookbooks contain naturally low carb recipes or recipes that can be tweaked to low carb by a subsitution or two.

I always look through food magazines like Gourmet to find low carb recipes. A couple of years ago, I found a wonderful pecan stuffed mushroom recipe in Gourmet. All the ingredients were totally appropriate for OWL Phase.

I also skim through regular cookbooks. Recently I found a totally appropriate pumpkin gratin recipe in Jacques Pepin new cookbook. And I found this yummy looking recipe in Jose Andres's new cookbook: Chicken with peppers, tomatoes, onions and Spanish ham

Subsitute the 1 cup of white wine with 1 cup of water or chicken broth, and you have an Induction friendly chicken dish that probably tastes alot better than plain baked chicken or plain grilled chicken with butter on top.

Even Italian cookbooks have naturally low carb recipes and what I've found is that vegetable based pasta dishes all you do is add more veg and get rid of the pasta and you have a wonderful, flavorful, low carb veggie side dish.

[Chef Kevin]

Re: Food Magazines

This thread is too funny!

I get so many freakin magazines (including Modern Baking, no low-carb ideas there at all!)
I have bookshelves full of cookbooks and I use almost none of them. I don't even look at them anymore. Maybe I should! Get some fresh ideas.

Right now I am hooked on low carb chilis reanos! yum!!!!

[APanthesilia]

Re: Food Magazines

What a great thread- I'm inspired to start looking through my cookbooks again!

[not2late]

Re: Food Magazines

My office just got the January 2009 "Bon Appetit" yesterday.

Induction Friendly recipe needs no tweaks:

Red Perry and Shallot Curry
Roasted Broccoli with Garlic and Red Pepper
Spinach and Mushrooms with Truffle Oil
Classic Peruvian Cerviche
Eggs Benedict Salad

There are other recipes that need a subsitution or an ommission to be Induction Friendly.