Whoops, somehow I forgot to post about the March issue of Cooking Light! Folks are already beginning to receive their April issue, but better late than never?
CL has changed its look a bit - they have gone to a spine instead of the staple and they've changed the font. Not sure if it's better or worse or just different. At first, nothing really jumped out at me, but sometimes I need to go through an issue a few times before I start to see what I want to make. Anyway, I ended up with a pretty long list. Again, I rarely get to every recipe in every issue, but I still like to have a reference list to refer to when I need something new to make. So here goes.............
White Bean and Collard Greens Soup
Grits and Greens
Honey-Whole Wheat Bread
Flank Steak with Creamy Mushroom Sauce
Stir-Fried Szechuan Steak on Rice
Parmesan Chicken Paillards with Cherry Tomato Sauce
Roasted Cauliflower with Brown Butter
Pork Tenderloin Kebabs
Oatmeal-Chai Buttermilk Pancakes
Tilapia Piccata
Cincinnati Chili
Cumin-Coriander Crusted Salmon
Thai Chicken SautéLast night I made the Thai Chicken Sauté. It's not unlike a coconut curry, but there is no curry in this sauce. It is perhaps a cross between a coconut curry and maybe a Pad Thai without the peanuts? Not a very good description, I know, but it's a hard sauce to describe. There's a pungency from the fish sauce and a bit of sweetness from the sugar and coconut milk, along with a punch of heat from the chili paste. Although I think it could use a splash of color and nutrition from a little bit of sliced red bell pepper, it goes together quickly and everyone enjoyed it. Hmph. My chicken doesn't look as nice and brown as their picture - that's because I always, always put it in the pan before it's really hot enough! Maybe some day I'll be patient and get some nicely browned chicken going.................
I too made this dish and loved it, but I also agree it could use some color, but nonetheless it tasted just fine. My chicken was not as brown as the picture either, I had a nice brown going on with the chicken before adding the rest of the ingredients which in a way washed the brown off.
ReplyDeleteI just found your blog by looking up the Cuisinart Griddler. I've ordered the Griddler and can't wait to get it! I've been interested in cooking lighter so I look forward to perusing your recipes and still need to look up your panini experience. I can't wait to make my first panini on that griddler! I used to get Quick Cooking and just didn't know where to store them all and eventually stopped. I think I'll get Cooking Light next (or Taste of Home)...we'll see. Anyway, I'm rambling. It was good to find your blog and I'm sure I'll be back...
ReplyDeleteLaurie - Oh, I don't like it when that happens - I have the nice browning and crusty outer layer disappear in a sauce too. Oh well, still tastes good!
ReplyDeleteMissy - I think you'll find Cooking Light to be much better for lighter cooking than quick Cooking or TOH. If you don't want to collect so many magazines, all of the recipes are on the CL website. Have fun with your Griddler! We haven't made Panini in a while, but we love them!