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
Cumin-Coriander Crusted Salmon
Thai Chicken Sauté
Last 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.................