Cooking Light -- August 2010

Thursday, July 29, 2010

It's time once again for my Cooking Light magazine review. The August issue of Cooking Light features no-cook recipes for the hottest days this summer – these fast, fresh meals don’t require the stove or oven. Also in this issue, the editors offer tips to pack one cooler for a weekend of five fun meals that serve four people.

Ta-Dah! No-Cook Summer Entrees (p. 139) – Cooking Light has created simple meals that require almost no work. Recipes for summer’s hot and humid days include: Chicken and Guacamole Tostadas, Avocado-Buttermilk Soup with Crab, Chicken and Glass Noodle Salad, and more.

1-Cooler, 1-Weekend Getaway (p. 159) – The editors of Cooking Light combined a little bit of make-ahead planning with some double-duty ingredients to build a menu of easy, meals that feed four deliciously and healthfully – from Friday night cocktails and dinner to Sunday brunch – without ever resorting to boring standbys like cereal, cold-cut sandwiches, and chips. Recipes include: Barbecue Chicken Sliders with Pickled Onions, Grilled Corn with Honey Butter, Ciabatta French Toast, and more.

Summer’s Best Light ScoopsCooking Light set out to find ice cream, yogurt and sorbets skinny enough for a nightly summer treat. Taste testing included national brands like Breyers, Edy's/Dreyer's, Haagen Daz, Ben & Jerry's, Healthy Choice, and Blue Bunny. Taste and nutrition are both high priorities, so the winners had to have both. 

Vegetarian Dishes from the Grill (p.174) – Vegetables like asparagus and zucchini cooked over an open flame, develop intensity that seems to transform them. Use these simple grilling techniques and recipes to please the vegetarians at your next gathering. 

Feed 4 for $10 (p.192) – These simple, summery recipes will get you in and out of the kitchen in a flash and will cost less than $2.50 per serving. Try Edamame Succotash, Spicy Corn and Crab Chowder, and Fettuccine with Mussels.

The Best Light Beers (p. 72) – In a blind taste test, Cooking Light evaluated light beers with 125 calories or less and ultra light beers with 70 calories or less to find their top picks in four categories: Best Premium (Sam Adams Light), Best Ultra Light (Beck’s Premier Light), Best Overall (Yuengling Light Lager), and Guys’ Favorite (Michelob Ultra).

Nutrition Made Easy: Italian Starters (p. 43) – Eating out at an Italian restaurant is always delicious, but often tricky when deciding the healthiest options to order. Cooking Light editors offer tips on the healthiest appetizers – try the Caprese Salad or Tomato-Topped Bruschetta – and the ones to save only for a splurge.

10 Things to Know about Yogurt (p. 38) – Yogurt plays a key role in a healthy diet, but it’s important to watch out for added sugars and understand the purpose of the active cultures and bacteria. Cooking Light offers the top ten facts about yogurt.

Dinner Tonight (p. 79) – The Cooking Light Test Kitchen showcases fast, delicious, and nutritious weeknight menus including: Pepper Jack, Chicken, and Peach Quesadillas and Flank Steak with Plums and Blue Cheese. Each meal can be on the dinner table in less than 40 minutes.

New Super Heroes (p. 106) – Cooking Light Contributor Mark Bittman puts a healthy twist on classic sandwiches like ham and cheese and smoked salmon with cream cheese. By flipping the ratio of animal protein and vegetables, Bittman’s recipes produce crisp, hearty, and healthier sandwiches. 

The Bright, Light Flavors of Asia (p. 146) – The vibrant cooking of China and Southeast Asia perfectly complements the freshest produce in local markets. Recipes include: Cilantro Shrimp, Coconut Noodles with Scallops, and Honey-Wine Braised Chicken Thighs with Mustard Greens.

I could live at CSN

Tuesday, July 27, 2010

I think you guys know by now how much I love CSN Stores.... You don't? Well where have you been?? I absolutely adore CSN Stores and all the great stuff you can get from them!! Everything from waterbeds to dinnerware sets, writing desks to wine refrigerators, welders to wicker chairs and strollers to shoes! If you've never visited any of CSN Stores 200+ stores you are really missing out!

I am so excited to tell you that I am going to get to review another great CSN Stores product! I'll let you know what it is when I know what it is! I can't wait to find out!

Zuchinni Ribbons & Corn Pone Pie

Saturday, July 17, 2010

I received two recipes the other day from one of my loyal readers and I wanted to share them with you today.

Zucchini Ribbons

We have had an overabundance of really really large zuchinni this season. I developed this recipe from one of my favorite restaurants.

1 large zucchini (free from garden!)
1/4 c butter (.50)

Heat cast iron skillet on stove. Melt butter. Take vegetable peeler and peel zucchini. Peel until you get to the seeded part. Put ribbons in skillet and cook til crisp. Add salt and pepper to taste. 

Corn Pone Pie

This is a family favorite that is cheap and quick to make. I make it in the cast iron skillet so it turns out to be a one skillet meal.

1 pound hamburger meat (2.50)
1 can ranch style beans, drained (.89)
1 can Rotel (.79)
1 package cornbread mix (.50)
1 egg (to make cornbread)
2/3 c milk (to make cornbread)

Heat oven according to cornbread package directions. Meanwhile in oven safe skillet brown hamburger meat. Drain grease. Stir in beans and Rotel. ( you can add garlic and onion if you want) Mix cornbread-follow package directions. Dollop cornbread on top of meat mixture on skillet and bake until cornbread is done. 

Submitted by Laurie Holcombe

Sausage & Apples

Monday, July 5, 2010

This dish is good for lunch or dinner but I like it best for brunch.

What you'll need:
  • 2 lb smoked sausage or polska kielbaska
  • 2 Tbl water
  • 6 red apples, cored and quartered
  • 1/3 c sugar
Cut sausage into 4" pieces. Place in large skillet with water, cover and cook over low heat until water is evaporated. Uncover and cook, turning sausage links, until browned. Remove sausage links and set aside (you can keep them in a 200° oven to keep warm while cooking apples). Do not remove sausage drippings. Place apples in same pan. Brown over low heat, turning as needed. Sprinkle with sugar, cover and cook until tender, about 5 minutes. Place apples in the center of serving plate and surround by sausages. Serve immediately. Feeds 4.

smoked sausage - $2.50
apples - $2.85/5 lb bag
sugar - $2.42
Total - $6.09

Happy Independence Day!!

Sunday, July 4, 2010


 I hope everyone has a happy and safe 4th of July! 

We have a winner!

Friday, July 2, 2010

Lucky comment number 13.........Congratulations Helen! You are the lucky winner of this Monkey Bread Kit from CSN Stores!

Naturally Knocked Up e-course

Thursday, July 1, 2010


I'm excited to tell you about a nutrition based e-course that is designed to help you prepare your body for pregnancy. As a woman who had a lot of trouble conceiving I understand how frustrating and heartbreaking not conceiving can be. 

Through this course you'll learn how to use foods to help your natural detoxification system, what whole/real foods are, and what foods can be detrimental to fertility. Included will be sample meal plans, recipes, and video demonstrations. 

I believe this course to be beneficial even if you are not planning on conceiving a child. Learning to take care of your body through proper nutrition will have long term health benefits. I'm also a woman who has Graves Disease and maintaining my health is at the top of my list of priorities. Healthy eating and healthy living are two very important parts of doing that. 

I am receiving a commission for any sales that originate from my promotion this course, but I have to tell you that I am so impressed with the information that they are teaching that I would tell you about it for free.

You can click here to learn more about the course or click on the Naturally Knocked Up banner that is on my sidebar. And if you're interested in promoting this course yourself (for a commission), click here to learn about becoming an affiliate.

Featured Chef


It's time for another Featured Chef! It's been a little bit since I did one of these posts so I thought I'd tell you real quick what it's all about. I find a food blogger (or they find me) and I ask them questions that lets you, my readers, learn more about them and what their connections are to food and blogging. 

Today's Featured Chef is Jennifer from Confessions of a Kitchen Witch

1.How long have you been cooking? 

I have been cooking since I was very little, watching my Grandmother (who used to give me my own cookie dough so I can bake along with her) and mother cook.

2.Where did you learn to cook?

I have learned everything from my Mother and Grandmother, but I can't forget Betty Crocker either. Her cookbooks were my bible when I moved out on my own.
Do you have any formal training?

No, I do not have any formal training, just straight from my own kitchen.

3.Where do you get your recipes? 

Family, friends, cookbooks, magazines, the internet; really depends on what I am looking to do.

4.How long have you been writing a cooking blog?

Confessions of a Kitchen Witch I believe is almost 3 years old. At first I was only going to use it as a Pagan Recipe Blog but I allowed it to morph into what it is today.

5.What is your favorite meal to cook? 

Anything Italian 

Least favorite? 

Anything that has way too many steps and too complicated. I love simple, natural recipes as well as Vintage Recipes, right now I am interested in cooking with Edible Flowers.

6.Do you endorse any products? 

No, not really but when I really love something I will plug it only because I love a product and want to share.

Do you receive any compensation for your blog or items on it? 


7.Do you cook anywhere besides at home? 

Sometimes when I am asked by family or friends.

8.Where else can we find your blog? 

Blogspot is the only place to find this blog. I have it on Facebook but I keep my Facebook private, so I have to approve someone first.

9.We all know that food plays a huge role in peoples lives. Do you have a favorite memory that involved food? 

My favorite memory with is cooking with my Grandmother as I mentioned above. It makes me smile everytime I picture sitting right next to her as she cooked, baked and showed me what I know now.

10.What are your future plans for your site? 

To keep writing and sharing with others my love of food, craft and gardening. 

Jennifer is really sweet and her blog is awesome! When you get the chance, please go see her! Click here to visit Confessions of a Kitchen Witch.

On a different note, today (July 1st) is the LAST DAY to enter my giveaway! Some lucky person will find out tomorrow that they are getting a free Monkey Bread Kit!! It could be you...but only if you enter! Click here to do that. 

Have a great day everyone and, as always, Happy Cooking! 

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