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Cooking Light

Cooking Light

Cooking Light Recipe Makeovers - Winter 2021

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

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Land:
United States
Sprache:
English
Verlag:
Meredith Corporation
Erscheinungsweise:
Quarterly
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CHF 10.56
ABONNIEREN
CHF 17.61
4 Ausgaben

in dieser ausgabe

1 Min.
introduction

Editor’s Letter Let’s face it. Some of your favorite recipes no longer work with your new healthy eating style. But it’s hard to give up those go-to dishes that you’ve loved for so long. Instead of giving up your favorites, perhaps it’s time for a recipe makeover. In our Test Kitchens, we’ve figured out how to make the most decadent recipes more healthful, without sacrificing one bit of flavor. Just as the HGTV stars take some of the worst houses in the neighborhood and turn them into dream homes, we take some of the worst recipes, in terms of fat and calories, and turn them into dream dishes that help you achieve a healthy lifestyle. Just like in a home renovation, we begin with a good foundation: plenty of fruits and…

2 Min.
what healthy means now

There is a lot of noise out there about what defines healthy eating—some of it rings true, while some of it is hype. For over three decades, Cooking Light has been a trusted source not only of reliable nutrition information but also of delicious ways to put that information into practice in the kitchen. So, what is the Cooking Light approach to healthy eating? ALL FOODS CAN FIT We want people to enjoy a variety of wholesome, nutritious foods that promote health. And while the focus is not specifically on weight loss, it is certainly possible to lose weight while using our recipes and following the healthy eating guidelines we suggest. MORE PLANT-BASED FOODS, LESS MEAT The recipes offer delicious ways to increase fruits and vegetables, whole grains, and lean sources of…

1 Min.
healthy eating guidelines

At Cooking Light, our team of food editors, experienced cooks, and dietitians builds recipes with whole foods, whole grains, and bigger portions of plants and seafood than meat. We emphasize oil-based fats more than saturated, and we promote a balanced diet low in processed foods and added sugars. We also promote foods that contain specific disease-fighting benefits: antioxidants, fermented foods, and anti-inflammatory foods. Ingredients that are high in saturated fats, sodium, and added sugars are used only in small amounts and as flavor-boosting solutions rather than the focal point. We don’t cook with any products containing artificial sweeteners or trans fats (partially hydrogenated oils). DAILY NUTRIENT RECOMMENDATIONS Cooking Light recipes adhere to rigorous nutrition guidelines that govern calories, saturated fat, sodium, and added sugar based on various food categories such as main dishes,…

3 Min.
secrets to success

INGREDIENTS MATTER The key to any recipe makeover is starting with ingredients that contribute flavor and texture, but not excess calories or fat. CHOOSE A FLAVORFUL CHEESE. Aged cheeses like Parmigiano-Reggiano pack a punch, so less is required to build flavor. THINK BEYOND FAT-FREE. Sometimes no-fat foods don’t satisfy. Try blending fat-free and full-fat varieties, which can reduce the fat and calories without sacrificing flavor. SUBSTITUTE panko, extra-crisp Japanese breadcrumbs, for cracker crumbs to reduce the coating’s fat, calories, and sodium. USE LOWER-SODIUM BROTHS and no-salt-added tomatoes and canned beans. OPT FOR LEANER MEATS such as center-cut or loin meats and skinless, white-meat poultry. ADD OR SUBTRACT Study the original recipe closely and identify where changes can be made. Look at each ingredient to see where you can take away, add, or substitute. + Puree vegetables to add body. Mash…

13 Min.
breakfast & brunch

20-Minute Fluffy Buttermilk Drop Biscuits HANDS-ON 7 MIN. TOTAL 20 MIN. BEFORE 312 Calories; 11g Sat Fat; 502mg Sodium; 2g Sugars AFTER 133 Calories; 3g Sat Fat; 305mg Sodium; 0g Sugars Stir melted butter into cold, fat-free buttermilk and let everything get lumpy as the butter solidifies. Those little pockets of butter disperse evenly throughout the batter, allowing us to use half the amount of butter. White whole-wheat flour adds nutty, whole-grain goodness, and a touch of canola oil keeps the biscuits nice and tender. 5.6 oz. all-purpose flour (about 1¼ cups)3.6 oz. white whole-wheat flour (about ¾ cup)2 tsp. baking powder1 tsp. sugar¾ tsp. salt½ tsp. baking soda¼ cup unsalted butter1¼ cups very cold fat-free buttermilk1 Tbsp. canola oil 1. Preheat oven to 450°F. 2. Weigh or lightly spoon flours into dry measuring cups; level with a…

10 Min.
party starters

Party Bean Dip with Baked Tortilla Chips HANDS-ON 15 MIN. TOTAL 1 HR. BEFORE 291 Calories; 6g Sat Fat; 572mg Sodium; 5g Sugars AFTER 135 Calories; 2g Sat Fat; 393mg Sodium; 2g Sugars Making your own tortilla chips helps manage fat levels. Organic refried beans may have at least half the sodium of conventional ones but can have a drier texture. We add a little lime juice to smooth out the beans and enhance the flavor. Using organic salsa also helps keep sodium in check. 6 (8-in.) flour tortillasCooking spray½ tsp. paprika2 tsp. fresh lime juice½ tsp. ground cumin1 (16-oz.) can organic refried beans1 cup organic bottled salsa⅔ cup frozen whole-kernel corn, thawed¼ cup chopped scallions2 Tbsp. chopped black olives¾ cup shredded 4-cheese Mexican-blend cheese (about 3 oz.)¾ cup light sour cream2 Tbsp. chopped fresh cilantro 1.…