Oh, magazine recipes. In my quest to create order out of chaos and make recipes out of my magazine pile, I came across a recipe for Orange-Buttermilk Dinner Rolls. It hails from the November 2010 issue of Cooking Light and probably makes a lovely side for a Thanksgiving Dinner.
As it is, it’s barely March but still a very appropriate time for these rolls. As their name implies, the bread uses buttermilk and orange zest for flavor. They are delicious sliced in half, toasted, and served with an egg. They are also good plain. The zest lends a fresh taste and the buttermilk it’s trademark tang. I imagine they would be tasty with turkey and mashed potatoes too.
And lots of shredded Parm cheese, of course. 😛
I made this for dinner the other night. It comes from the Jan/Feb issue of Cooking Light. It was very easy to make (and very easy to eat!). You brown butter with the pine nuts, add some minced garlic, and finally toss in torn spinach and cooked gnocchi. Gnocchi only takes about 2 minutes to cook and is totally cool because when they are done they float to the top. Heat and stir until the spinach is wilted and season with salt and freshly ground pepper.
You can find the recipe here.
(This recipe more than made up for the disaster, that was the Deep Dark Chocolate Biscotti, that was in this month’s issue of Cooking Light. For some reason, it didn’t work for me and it ended up in the garbage.)
Today started off on the wrong foot. For the first time ever, I didn’t realize the time changed. I woke up and went to the gym form usual Sunday morning spinning class. Yup, I was over an hour and a half early–this class gets full so I usually go early, but not that early. 😛 Anyway, because I wear bicycle shoes for class I was wearing my Crocs and didn’t bring my gym shoes. I ended up walking 45 minutes on the treadmill. In my Crocs. Yeah, I need my Sunday morning workout.
I’ve been on a butternut squash kick lately. It’s sooo yummy and good for you. I clipped this recipe out of the November issue of Cooking Light. I decided to make it for lunch today (and for work lunches for the week) because of all the extra time from not going to spinning…
It turned out beautiful and delicious. Just what I needed for a blah, slightly overcast day. You can find the recipe here.