I am the queen of ripping crap out of magazines. I read tons but they’re never my own so if I want to keep something, I have to rip it out. A lot of times I’ll be reading some rando magazine at the gym that is on the magazine rack (I don’t know about you guys, but my gym almost always has the worst magazines. They’re are always too many copies of L.L. Bean and Japanese Vogue. what?? so random) and something will call out to me and I’ll pull it out. I try to always do it secretly though cause I’m scared the gym people are going to yell at me. Although I’m not sure why cause the magazines are always old and falling apart. The people that work there are scaaaary. It’s a good thing I only pay $250 a year for my membership, so I have low expectations. Anyway…if I see something, like an interesting ab workout, a book review or recipe, I’ll (quietly) rip it for my ridiculously huge collection of tear-outs. However, when I’m on the elliptical or stairclimber there is no place to put these things I rip out! So, I stick them wherever I can-in the cover of a book, inside another magazine, in my ipod case, inside pocket of my bag. These things end up in crazy places and I always always always forget about them. I’ll pull out a book from my bookshelf that I read 9 months earlier and out will fall a movie review that has long been out of the theaters. Whoops.
I also collect alot of clippings, especially recipes, from work. Part of my job is PR and for it I have to read a TON of magazines and newspapers. I tend to spend extra time reading the cooking sections, even though my organization would probably never get mentioned among the recipes. Everytime I find something that catches my eye, I sneak to the photocopier and copy it, cause I can’t rip them out at work! So, among all my papers for work and such at my desk I’ll find faded old photocopies of recipes, none of which I’ve ever made and probably never will.
This past Sunday (yesterday), I had to go into work to try to catch up after being gone for 3 days last week. I spent the entire day organizing all my crap at my desk and found at least 8 photocopies of recipes and a few that I had pulled from magazines at the gym. This is a neverending habit and up until new was not being useful to me. I collected all the recipes, threw them into the inside cover of my book and headed off home.
I have a loooong commute to and from my job (1.5 hours) so I spend quite a bit of time thinking and pondering about this and that. I was trying to think about what to make for dinner (Sunday night=big meal for next 3 nights) and decided to finally do something with all those recipes! I had almost an entire subway car to myself so I spread out with 5 recipes slowly eliminating them 1 by 1. I probably looked like a fool. Let’s just say it was a really good thing my subway car was basically empty. I came down to 2: 1 was a golden lentil stew with dates and other stuff from an old Martha Steward and 2 was a chickpea and veggie stew from a really really really old magazine (Fitness or Shape or Self) from over a year ago. I decided to make the chickpea one cause it was less complicated and I was tired but I didn’t really look at the ingredients until I got to the store. I thought it was a very basic bean and veggie stew but then realized it was slightly Moroccan flavored with fun spices and fennel. It was pretty simple to make and soooo amazing to eat. I can’t believe I let this sit in the inside of Until I Find You for over a year! It was so tasty, and suprisingly so. I was really skeptical as to how it was going to taste with the cinnamon and cumin and paprika (which is not my fav) but I could not scarf it down fast enough! The fennel was really key too as was the cilantro on top. This is a winner. Make it. NOW!!
Chickpeas and Veggies
(heavily adapted from a random magazine)
2 carrots, chopped into 1/2 inch pieces
1 bell pepper, chopped in into 1/2 inch pieces
1 fennel bulb, chopped into 1/2 inch pieces
1 zucchini and 1 yellow squash, half moons into 1 inch-1/2 inch pieces
1/2 large can of whole tomatoes, each tomatoes chopped into about 6 pieces
1 large can chickpeas
2 cups low sodium veggie broth
3/4 teaspoon ground cardamon
3/4 teaspoon ground paprika
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
kosher salt & pepper
Saute the carrots and bell pepper in a bit of olive oil in a large pot, like a dutch oven, for about 5 minutes. Add the fennel, zucchini, squash, tomatoes, chickpeas and spices and saute for about 5 more minutes. Make sure to combine all the ingredients thoroughly . By the way…this recipe makes ALOT so the pot will be full. I was really really surprised at how much it made. After 5 minutes, add the chicken broth. bring to a boil and then bring it down to a simmer, cover and let cook for about 20 more minutes. Top with as much chopped cilantro as your heart desires!! I like lots. Scarf it down ASAP!!!