Magazine Round-Up: Cooking Light, September 2014

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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?

cooking light

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.

Vietnamese Caramel Chicken

Vietnamese-Caramel-Chicken

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.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus | Taking On Magazines | www.takingonmagazines.com | A small amount of reduced-fat cream cheese replaces the heavy cream and turns this dish into a guilt-free, delicious meal.

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.

Jammin’ Oat Muffins

Jammin-Oatmeal-Muffins

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.

Deep Dish Mushroom and Onion Pizza

Deep-Dish-Pizza

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.

Apple Streusel Muffins with Maple Drizzle

Apple Streusel Muffins with Maple Drizzle | Even the most dreary morning seems bright and sunny when these delicious, easy to make muffins are included for breakfast.

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?

Chilaquiles and Eggs

Chilaquiles and Eggs | Eggs, tortilla chips, a robust tomato sauce and slices of avocado make up this delicious Mexican breakfast.

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.

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13 thoughts on “Magazine Round-Up: Cooking Light, September 2014

  • October 5, 2014 at 9:21 am
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    So glad you did this round up. Pinned a few. And, thanks for the honest reviews. The asparagus Alfredo did sound a bit odd.

    Reply
  • October 2, 2014 at 10:02 pm
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    I am so happy you did the round up. I missed 2 of these posts and now I need to go grab this magazine from a market that hasn't swapped them out yet!

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    • October 3, 2014 at 8:00 am
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      I hope you're able to find one. I've had the October issues for a while though so I don't like your chances.

      Reply
  • October 2, 2014 at 5:54 pm
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    Looks like some good recipes in this issue and that pizza! I'm usually a NY style pizza person but I love deep dish when I can make it at home. Will have to give it a try.

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    • October 3, 2014 at 7:59 am
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      Much as I hate to admit it, even though I'm from Chicago I'm a NY style pizza person too. That being said, sometimes a change-up is good too. :)

      Reply
  • October 2, 2014 at 2:04 pm
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    Ooooh, that pizza looks like my kinda thing — now how the heck did I miss that in the issue? Time to revisit!

    Reply
    • October 3, 2014 at 7:58 am
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      LOL It was the cover recipe so I don't know how you missed it. :) I hope you do get the chance to make it though; it was awesome.

      Reply
  • October 2, 2014 at 1:12 pm
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    Definitely sticking around for the cheese dishes! As much as I try to lighten up my cooking, I do love cheese. It seems like the perfect time of year for warm, melty, cheesy dishes with the air chilled and leaves beginning to drop by the hundreds. Plus, many of them are likely to only require an oven. This is good because my electrician finally admitted he was too overbooked to do the job any time soon. Calling the next one on the list.

    Reply
    • October 3, 2014 at 7:56 am
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      Hey, you better stick around! I look forward to our 'conversations.' I'm a big cheese fan too. In fact, I'll take that over any sweet thing, unless it's cheesecake, which is, still, cheese. :) I can't believe your electrician waited THIS long. That's awful … way worse than the 'two weeks' time frame from The Money Pit.

      Reply
      • October 3, 2014 at 11:00 pm
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        I have LIGHTS in my kitchen today! Only a small portion of the problem is fixed, but it's an important part. I am hoping this new electrician is much more prompt than the old one.

        Reply
  • October 2, 2014 at 1:10 pm
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    I have a few of these bookmarked to make, but haven't done it yet! Love that pizza, chicken and the chilaquila. Need to get my butt in gear and make them!

    Reply
    • October 3, 2014 at 7:55 am
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      Lady friend; get your butt in gear? From what I've seen, your butt is one of the most in gear ones out there! :)

      Reply

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