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I decided to go through my magazine collection with the goal of finding some yummy long lost recipes and getting rid of years worth of “I’ll cook that later” clutter. Cooking Light mags from 2001, a Martha mag from 1997… good grief!
The great part about the task was two-fold: most of those recipes are online so there’s no retyping anything and I can free up the closet/bookshelf space. Okay, three-fold: I could watch the playoffs, peek in on Giada on the Food Network, and “clean” all at the same time (Go Colts!).
Luckily, I located nearly all the recipes online. Thanks to my husband, I was able to import them into the recipe database he is designing for me with a quick copy & paste. Voila! Recipes are easy to locate, in electronic form, searchable by ingredient – and look at all that free space on the bookshelves!
Aglio e Olio, or garlic and oil, is a perfect marriage of simple flavors. Next to peanut butter and chocolate, it’s my favorite combination! I found this recipe in an old Better Homes and Gardens magazine this weekend and reduced the fat by half. This dish takes no time to prepare and is very flavorful. I paired it with some oven-roasted broccoli courtesy of Pinch My Salt and rosemary bread, courtesy of me
4 cloves garlic, minced
1/2 tsp crushed red pepper
4 Tbsp olive oil
8 oz uncooked fettuccine
1/4 cup Pecorino-Romano cheese
2 Tbsp parsley, chopped
1/4 tsp black pepper
Salt to taste
Cook the fettuccine according to package instructions.
In a sauce pan, cook the garlic and red pepper in oil over medium heat for 1 minute.
Add drained pasta to pan and toss.
Add cheese, parsley, and black pepper and toss to coat.
Add salt to taste
Serves 4. For variety, toss in 1 1/2 cup of the veggie of your choice, such as steamed asparagus cut into 3-inch long pieces.