Blog Posts by CookingLight.com
- CookingLight.com | Shine Food – Wed, Jul 25, 2012 8:41 AM EDT
All of our favorite Asian flavors are here in this delicous bowl. Tender chicken cutlets are given a crunchy topping and served on a bed of savory, sweet, and spicy ingredients.
4 shiitake mushrooms
1 cup fat-free, lower-sodium chicken broth
1 cup water
4 teaspoons lower-sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
1 (2-inch) piece fresh ginger, sliced
1 serrano chile, thinly sliced
1 quart water
2 cups uncooked fresh Chinese-style noodles
1 pound chicken cutlets
1/4 teaspoon freshly ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1/2 cup (1/4-inch-thick) slices red bell pepper
1 lime, cut into 8 wedges
1. Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth,Read More »from 20-Minute Recipe: Sesame Chicken and Noodles in Mushroom Broth
- CookingLight.com | Shine Food – Wed, Jul 18, 2012 11:57 AM EDT
Herbed Shrimp and White Bean Salad
Herbed Shrimp and White Bean Salad
To keep this meal sustainable, buy American shrimp farmed in fully recirculating systems or ponds.
4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
2 cups loosely packed arugula
1 cup trimmed watercress
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium shrimp (about 1 pound)
1/4 teaspoon salt
1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. Combine honey and 1 teaspoon water in a medium bowl, stirring withRead More »from 20-Minute Recipe: Herbed Shrimp and White Bean Salad
We tackled the slider craze with the help of Top Chef Masters' Richard Blais. These baby burgers range from absolutely classic to a beet-based veggie special and a succulent tuna version with a wasabi kick.Read More »from Slider Recipes
Serve fruit with this kid-friendly take on the classic croque monsieur.
4 (1 1/2-ounce) slices multigrain bread
8 teaspoons creamy mustard blend (such as Dijonnaise)
8 slices Canadian bacon (4.8 ounces)
12 (1/4-inch-thick) slices tomato
3 ounces shaved Gruyère cheese (about 3/4 cup)
1. Preheat broiler to high.
2. Place bread in a single layer on a baking sheet; broil 1 1/2 minutes on each side or until lightly toasted. Spread 2 teaspoons mustard blend on each bread slice. Top each serving with 2 bacon slices, 3 tomato slices, and about 3 tablespoons cheese. Broil 3 minutes or until cheese melts.Read More »from 20-Minute Recipe: Melty Monsieur
Pork and Tomato Skillet Saute
Use heirloom tomatoes to make this dish extra colorful. A sprinkling of basil before serving gives one last punch of freshness.
Pork and Tomato Skillet Sauté
4 teaspoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup thinly sliced shallots
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 cups grape tomatoes
3 tablespoons chopped fresh basil
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remainingRead More »from 20-Minute Recipe: Pork and Tomato Skillet Sauté
- CookingLight.com | Shine Food – Mon, Jun 25, 2012 2:59 PM EDT
Moroccan Red Gazpacho
Blended, chilled soups packed with veggies or fruit make a delicious first course, a zingy entrée, and even a refreshing dessert.
Gazpacho has come a long way since its humble beginnings-the earliest versions, possibly dating back to ancient Rome, contained little more than bread, water, and olive oil mashed into a poor man's porridge. In the Middle Ages, cooks added garlic, vinegar, and nuts to punch up the flavor and enrich the pulverized mixture. Tomatoes and peppers made an appearance in the post-Columbus era when these New World flavors came to the Spanish table. Today, there are countless adaptations.
Yet the dish remains a study in simplicity. Pick your favorite fruits and veggies of the season, blend them together as smooth or chunky as you like, and chill. Try Moroccan Red Gazpacho as a dramatic backdrop for grilled chicken or chilled shrimp. Serve tangy blueberry gazpacho as a vibrant first course, or top with a scoop of lemonRead More »from Radically Simple Cooking with Rozanne Gold: Moroccan Red Gazpacho
New Orleans turns out one of the world's most exuberant sandwiches and calls it a poor boy: always joking down there, always delicious. An arm's length of crusty French bread piled high with Cajun-battered fried shrimp, lettuce, mayo, and salty pickles can, however, add up to your day's worth of calories and fat, along with today's and tomorrow's salt.
Delightfully crunchy and deliciously messy, this lighter po'boy delivers classic satisfaction. Food is sacred in New Orleans, but this is not heresy; it's a loving, lighter homage. We'll show you how we did it.
• 1,796 calories per sandwich
• 64 grams total fat
• 4,705 milligrams sodium
• 400 calories per sandwich
• 10.4 grams total fat
• 736 milligrams sodium
Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.
RémouladeRead More »from Recipe Makeover: Shrimp Po'boys
- CookingLight.com | Shine Food – Tue, Jun 12, 2012 12:59 PM EDT
Open-Faced Prosciutto and Plum Sandwiches
Sweet fig preserves balance the tartness of the plums. Choose red or purple plums with bright, unblemished skin that are firm and plump to the touch.
1/4 cup fig preserves
1 tablespoon fresh lemon juice
1/4 teaspoon grated peeled fresh ginger
1/3 cup (3 ounces) soft goat cheese
4 (2-ounce) slices country wheat bread, toasted
1 cup loosely packed arugula
2 ripe plums, cut into thin wedges
3 ounces very thin slices prosciutto
1. Combine first 3 ingredients, stirring with a whisk; set aside.
2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.Read More »from 20-Minute Recipe: Open-Faced Prosciutto and Plum Sandwiches