I reviewed six dishes from the September 2014 issue of Cooking Light magazine. How about a round-up of what I thought of each dish?
I made my first dish from the September issue in August. I cooked the cover and tried to pack as many recipes as I could from this amazing issue. Still, however, I have a forest’s worth of tabs sticking out from the top of the magazine, little reminders of all the food that I didn’t get around to making.
At least we have these six though, right? Some were phenomenal, some were just okay, but all were fun to try. And that’s what the joy of cooking is all about.
Can you remember way back to August 29? That’s when I took the dive into this issue, and used a perfect dish to start. While this Vietnamese Caramel Chicken was too spicy for Sophie, Hubby and I enjoyed it thoroughly. And, since the heat is controlled by the use of red pepper flakes, the next time I make it I’ll make sure that she’s able to enjoy it with us. This is a fantastic, fast weeknight dinner idea for rushed families.
This seemed to be an odd dish to add to the late summer issue, but I love asparagus so I went ahead and bought the out-of-season vegetable at the grocery store. Truth be told, none of us felt that the expense of buying asparagus when it’s not supposed to be bought was worth it. We thought that the Fettuccine Alfredo with Asparagus had too much lemon and pepper and was just kind of … meh. It looks pretty, but it wasn’t a favorite.
I made these guys on September 2. I think they were gone by the 4th. The Jammin’ Oat Muffins are delicious. I loved the maple flavor that infused the muffin and can see me making these again and again with different flavors of jam.
One thing I will note; several people told me that they made these but that the jam either sank to the bottom or stayed on top instead of dropping to the middle of the muffins like mine did. I think what the jam does has to do with the consistency of the batter. Too runny and the jam drops. Too firm and it can’t. It will also help if the jam isn’t stirred. I just ‘cut’ blobs out with my spoon and dropped them in the batter.
I’ll admit that this was my selfish meal. Neither Sophie or Doug are mushroom fans and my girl doesn’t much care for onions either. I, on the other hand, love both, especially if the onions are caramelized, like those you see up there. I was very curious as to how Cooking Light would pull off a delicious deep dish pizza that was more lightened up, and I have to admit that they did a fantastic job.
In fact, much as I would have loved to eat this whole Deep-Dish Mushroom and Onion Pizza by myself, Sophie and Hubby did like it enough to share it with me. That says a lot.
These Apple Streusel Muffins looked fantastic in the magazine, which is what prompted me to make them. As soon as I made the streusel, however, I knew that I was going to be stretching it to have enough for even half of the muffins. As it was, seven had streusel, and the others had to go without. Additionally, my drizzle ended up being more of a glaze, delicious, but not as pretty as the white stuff dripping of the muffin in the magazine’s photo.
Even so, the muffins were tasty, not spectacularly so, but tasty. At least that’s what the three of us thought. A friend who stopped by for a taste test said that they were fantastic. If you end up making them, let me know what you think, okay?
Mexican breakfast, or lunch, or dinner for that matter. I had never heard of chilaquiles before but I was very happy to make its acquaintance, Chilaquiles with Eggs even more so. Cooking Light saved us cooks a big step by having us use tortilla chips instead of frying up our own tortillas and for that I’m very grateful.
Even though there were chips in our meal, something for which Sophie was very excited, she didn’t like the dish. I knew she wouldn’t be a fan of the tomatoes and avocado, but was hoping that the egg-covered tomato sauce and tortillas would draw her in as much as they did Hubby and me. It wasn’t the case so it was all ours.
And there you have it; six glorious dishes in one month. We liked some better than others but at the end of the day, everything was eaten and that’s what matters. Do you have a favorite? Is there a specific dish in the September issue that I should have made? I hope you’ll stick around as I go through October’s Cooking Light because on the cover it says, ‘Our Best Cheese Dishes.’ Yeah, I’ll be diving into one or two of those.