The September 2011 Cooking Light has a picture of butternut squash macaroni and cheese on the cover. I can’t wait to try the recipe. I’d also like to try: Grilled Zucchini with Sea Salt French Toast Peanut Butter and Jelly
September Cooking Light Recipes Read More »
Tonight’s meal was inspired by garden and farmers’ market finds, as well as two recipes from the November 2010 Cooking Light. I had a small eggplant and tomatoes ready to harvest in my raised bed, and one of the vendors at the Saturday Greensboro Farmers’ Curb Market had beautiful kale. Cooking Light had two roasting recipes
Roasted Summer Veggies Read More »
After perusing this month’s Cooking Light, I look forward to trying: Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette Udon Noodle Salad with Broccolini and Spicy Tofu
May Cooking Light Recipes Read More »
I’ve already tried Vegetable and Steak Fajitas with “Killed” Jalapenos from this month’s Cooking Light and look forward to experimenting with the recipe. The lime was a nice counter-point to the jalapeno peppers, and the various veggies (mushrooms, zucchini, onion, red bell pepper) almost automatically make the recipe a winner. I look forward to trying a
April Cooking Light Recipes Read More »
Tonight’s weekend splurge was lobster risotto, adapted from the January/February Cooking Light. Risotto can seem intimidating, but it’s really not that difficult if you’re willing to give it a bit of time. I also prefer cooking my own to eating it out, since I can control the sodium content. Cooking Light included the recipe in
The January/February issue of Cooking Light has a recipe for Walnut-Breadcrumb Pasta with a Soft Egg. I haven’t tried the pasta recipe, yet, but I followed the directions for boiling soft-cooked eggs and paired one with an English muffin and Hollandaise sauce. Yum!
Soft Egg on English Muffin with Hollandaise Sauce Read More »
Calamari with tomato Sauté half a yellow onion in approximately 2 Tbsp. of olive oil. Add one large clove of garlic, minced. Peel a medium carrot, slice it into rounds, and add it to the sauté. Wash squid; cut tentacles into rings. Add squid to pan; cook uncovered for 10 minutes. Add ¼ cup dry
Happy New Year! – Calamari with Polenta Read More »
The kitchen herbs are coming along well. Unfortunately, I had to spray the parsley to deal with a bug infestation, so I can’t use the parsley for a few weeks. I’ll be cooking with all of these soon, though!