Cooking Light

Cooking Light December 2018

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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United States
Meredith Corporation
USD 11.99
USD 20
4 Números

en este número

2 min.
crispy chicken cutlets with lemon-butter carrots

Active: 20 min.Total: 25 min. 1/2 (1-lb.) pkg. steam-in-bag carrots4 (6-oz.) chicken breast cutlets1 large egg, lightly beaten2 Tbsp. water11/2 cups whole-wheat panko3/4 tsp. kosher salt, divided2 Tbsp. canola oil, divided1/4 cup sliced shallot1/2 cup lower-sodium fat-free chicken broth1 tsp. lemon zest plus 2 Tbsp.fresh lemon juice2 Tbsp. unsalted butter1 Tbsp. chopped fresh tarragon, plus more for garnish 1. Preheat oven to 325°F. Cook carrots according to package directions, reserving remaining carrots for another use; set aside. 2. Pat chicken dry. Whisk together egg and 2 tablespoons water in a shallow bowl. Place panko on a plate. Dip cutlets into egg mixture, letting excess drip off. Sprinkle each cutlet with 1/8 teaspoon salt; dredge cutlets in panko to coat. 3. Heat 1 tablespoon oil in a large nonstick ovenproof skillet over medium-high. Cook chicken…

2 min.
key ingredients for cookie success

1. WHOLE-WHEAT PASTRY FLOUR All of these recipes use whole-wheat pastry flour. It’s lower in protein and finer in texture than regular whole-wheat flour, which translates to cookies with a fine, tender texture almost identical to treats made with refined all-purpose flour—but with the nutritional goodness of whole wheat. If you can’t find it, order from 2. KOSHER SALT It may seem odd to see kosher salt in cookie recipes; traditionally, they would use small-grained table salt. But we use kosher salt (specifically Morton brand) so often that we wanted to see how it would perform. The results are great—flavor enhancement with an occasional, delicious burst of mild salinity. If you substitute table salt, use half the amount called for. 5. CULTURED BUTTER We’ve sung its praises before, but we hadn’t really experimented with…

2 min.
yule love scottsdale for the holidays

Tell ho-hum holidays to take a hike – you’re going to Scottsdale! Here, resort winter wonderlands, farmfresh season’s eatings, holiday events and millions of glittering lights will put some serious sparkle in your season. And best of all, our sunny skies and warm winter temperatures mean you can enjoy all the season’s finest offerings without a snow shovel in sight. RESORT WINTER WONDERLANDS Every year, Scottsdale’s resorts transform into enchanting winter wonderlands swathed in all the splendor of the season. In true Fairmont style, “Christmas at the Princess” features a four-story musical Christmas tree, desert ice skating rink, and Santa’s Secret Headquarters. At the Hyatt Regency Scottsdale Resort & Spa, a life-size Gingerbread Cottage is sure to induce dreams of sugar plums and candy canes. And at The Phoenician, posh holiday offerings…

2 min.
winter greens pesto pizza

Active: 25 min.Total: 25 min. 1 cup sliced red onionCooking spray1 cup chopped stemmedcollard greens1/4 cup pitted Castelvetrano olives41/2 Tbsp. grated Parmesan cheese, divided51/2 tsp. olive oil2 Tbsp. canola oil, divided1/4 tsp. lemon zest plus 1 tsp. fresh lemon juice1 medium garlic clove3/8 tsp. kosher salt, divided1/2 (10-oz.) pkg. whole-wheat thin and crispy pizza crusts (such as 365 Everyday Value Organic)4 oz. fresh mozzarella cheese, torn into 2-inch pieces1 Tbsp. balsamic glaze2 Tbsp. torn fresh basil1/4 tsp. crushed red pepper 1. Place racks in upper third and middle of oven. Place a baking sheet on top rack; place a pizza stone on middle rack. Preheat oven to 500°F. 2. Spread onion on hot baking sheet; spray with cooking spray. Bake at 500°F until browned, 8 to 9 minutes. Set aside. 3. Process collard greens,…

2 min.
make-ahead french toast casserole

JAMIE VESPA, MS, RD Cooking Light Assistant Nutrition Editor A SUREFIRE WAY TO SATISFY brunch guests, classic French toast casserole achieves its cozy profile from two sticks of butter plus a pint of half-and-half (not to mention more than 1 cup of sugar), delivering a day’s worth of sat fat in a single serving. We use a mix of whole eggs and egg whites and embellish the custardy filling with creamy mashed banana—all to keep calories in check without sacrificing richness. We reserve the butter for the walnut-studded topping for a decadent streusel effect. Frozen berries add a jammy, pie-like filling to the casserole while slipping in vitamins and antioxidants (which studies show are comparable to or higher than those of fresh berries). This healthy, one-pan breakfast slashes almost 300 calories, and better…

13 min.
thumbprints and snowballs and shortbread, oh my!

CHOCOLATE-PEPPERMINT THUMBPRINTS Active: 25 min.Total: 1 hr. 25 min. Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini’s subtle flavor won’t overwhelm the chocolate in the way many nut butters might—though cashew butter would be a good, mild substitute if you have it on hand. 7 oz. whole-wheat pastry flour (about 2 cups)1/2 cup unsweetened cocoa1/2 tsp. kosher salt2/3 cup granulated sugar1/2 cup unsalted butter, softened1 Tbsp. canola oil1 tsp. vanilla extract1 large egg2/3 cup semisweet chocolate chips1/3 cup tahini (sesame seed paste)6 hard peppermint candies, crushed 1. Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside. 2. Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about…