Cooking Light Magazine, Jan/Feb 2013

  • Bison chili with chickpeas and acorn squash (page 14)

    from Cooking Light Magazine, Jan/Feb 2013 Cooking Light Magazine, Jan/Feb 2013

    • Categories: Chili; Main course; American
    • Ingredients: dried ancho chiles; beef stock; cremini mushrooms; ground bison; onions; green bell peppers; tomato paste; chile powder; dried oregano; ground coriander; cumin seeds; Mexican beer; canned tomatoes; acorn squash; canned chickpeas; sour cream; parsley
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Notes about Recipes in this book

  • Tortilla chip casserole

    • nicolepellegrini on January 10, 2021

      I used this as sort of a "guideline" recipe and made some changes based on what I had on hand. Most notably I stuck with mostly full fat/whole milk-based ingredients instead of all the "light ones" listed, and I had to use/make flour tortilla chips instead of corn ones (there seems to be a covid-induced shortage of corn tortillas in my area!) It was tasty, a good use of some pantry ingredients I'd been stockpiling last year and needed to use up.

  • Lemon cornmeal waffles with raspberry-rhubarb compote

    • BigOrangeTiger on October 26, 2021

      Tasty - didn’t make the compote though.

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  • Published Jan 01 2013
  • Format Magazine
  • Page Count 174
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the world’s largest and most trusted food and lifestyle brand—making healthy food taste great, and making healthy living an enjoyable part of our every day lives.

Cooking Light offers fresh, nutritious and easy-to-follow kitchen-tested recipes for every day living or special occasions. So whether you are in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light provides the tools for cooks of all levels to feel confident in creating great tasting, healthy meals along with a variety of tips and advice for ways to embrace a healthier and happier lifestyle.