Cooking Light

Cooking Light Cooking Light Soups & Stews - Early Fall 2020

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

1 min.

Editor’s Letter For me, autumn is soup season, and there’s no better season for healthy eating since the nutritional benefits of soup are numerous. It may be more than an old wives’ tale that chicken noodle soup can cure a cold. Several research studies show that the warm soup can help clear nasal congestion and may also have a mild anti-inflammatory effect that can ease cold symptoms. Take a look at the chicken soups on pp. 18, 27, 52 and 65. But beyond chicken soup, there are plenty of recipes in this issue that feature high-antioxidant veggies, fiber-filled whole grains, and protein-packed legumes—all ingredients that promote good health. A number of the soup recipes are gluten-free, and there are vegan soups (p. 32) for those who are leaning toward a more plant-based…

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.
take stock

East-West Chicken Stock HANDS-ON 15 MIN. TOTAL 1 HR. 30 MIN. Vary the flavor options for this versatile stock: Opt for bay leaf and parsley for a Western-style stock, or employ ginger and cilantro to tilt the flavor toward the East. 1 (4-lb.) whole chicken1 cup chopped yellow onion½ cup chopped peeled Fuji apple1 bay leaf or 1 (1-in.) piece fresh ginger, peeled, cut into thick slices, and smashed¾ cup chopped fresh flat-leaf parsley or cilantro1½ tsp. kosher salt7½ cups water 1. Use a sharp boning knife to remove the breasts, drumsticks, and thighs from chicken. Set aside. Remove the wings and cut the carcass in half through backbone; place wings and both halves of carcass in a 6- to 8-quart stovetop pressure cooker or electric multicooker. Add water to barely cover. Bring to a…

1 min.
essential ingredients

PASTA Variety of shapes and sizes RICE White, brown, wild, microwavable, boil-in-bag GRAINS Barley, farro, quinoa CANNED BEANS Black, chickpeas, Great Northern, kidney, pinto DRIED BEANS AND LENTILS Black, Great Northern, kidney, pinto CANNED VEGETABLES Chiles, corn, green beans, peas, mushrooms, tomatoes, tomato sauce CANNED BROTH AND STOCK Beef, chicken, vegetable FROZEN VEGETABLES Carrots, corn, broccoli, green beans, okra, peas, peppers, onions FROZEN MEATS AND POULTRY Chicken breasts and thighs, ground beef, beef tips FROZEN SEAFOOD Fish, shrimp DAIRY Cheese, sour cream, yogurt DRIED HERBS AND SPICES Chili powder, cumin, salt, black pepper, cayenne pepper, cinnamon, curry powder, oregano, seasoning blends…

2 min.
pots and pans

DUTCH OVEN This sturdy pot with a snug-fitting lid can range from 1 to 13 quarts. Dutch ovens are available in enameled cast iron, anodized aluminum, and stainless steel with a copper or aluminum base. For many soups, a large pot can stand in for a Dutch oven, but the soup might need more frequent stirring to keep it from sticking. If the recipe calls for time in the oven, transfer the food from the pot to an oven-safe casserole dish with a lid. SAUCEPAN For most soup recipes, a saucepan will work—either a small (1-quart), medium (2-quart), or large (3-quart), depending on the yield. A saucepan has a distinct shape— deep with high sides and straight edges—and it usually features a long handle and a lid. Its surface area is small relative…