Cooking Light Magazine, April 2013: The Quick Issue

  • Shaved carrot and zucchini salad

    Shaved carrot and zucchini salad (page 16)

    from Cooking Light Magazine, April 2013: The Quick Issue Cooking Light Magazine, April 2013

    • Categories: Quick / easy; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: carrots; zucchini; red onions; parsley; mint; store-cupboard ingredients
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Black pepper caramel shrimp

    • hillsboroks on April 20, 2014

      This is a great recipe for weeknight dinner. I have made this many times with great success. We aren't fans of super hot dishes so I do cut the amount of black pepper in half. To add more color and flavor I add half an onion, slivered, and half a sweet red pepper cut into 1/4" strips. I also tend to cut the amount of shrimp down to compensate for the added veggies. I have found that the shrimp can get overcooked if left in the pan while the veggies are cooking so I take them out until after the veggies are done. I add them back with the sauce and find they come out perfect.

    • wodtke on May 19, 2014

      This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.

  • Barbecue turkey meatballs

    • Londonyankee on April 27, 2019

      I didn’t have apple cider vinegar so I used white wine vinegar. Sauce was too sweet - reduce the brown sugar next time. Easy to cook, I had time to let the sauce reduce a little while I prepared the sides

  • Panko-crusted cod with tomato-basil relish

    • mharriman on October 30, 2020

      A good, basic fish meal. Directions and methods produced cod that flaked and a crunchy but not overwhelming breaded crust. I used a cast iron skillet for stovetop to oven cooking with good results. The chunky relish was a good complement. I didn’t make the suggested soba noodle salad accompaniment but did serve it with a prepared basil tomato soup; may try the creamy tomato soup recipe suggested next time.

  • Creamy tomato soup

    • mharriman on February 19, 2022

      I wrote a review for this recipe with smoked paprika ( amazingly good) but the recipe link takes you to a different Cooking Light tomato soup recipe with different ingredients. I deleted the review since the ingredients listed here and the ingredients in the linked recipe don’t match up.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Mussels in smoky poblano-cilantro broth

    • Bitten Word

      ...it seemed to us, well, a bit timid. This broth was tasty, but it didn't have much punch. If we made this again, we'd definitely add more paprika and lime, and probably another diced chile.

      Full review

  • Barbecue turkey meatballs

    • Bitten Word

      The downside of such a simple prep? The meatballs are woefully underseasoned. The tablespoon of chili powder gets lost. We'd recommend increasing it, maybe even doubling it. Also, there's no salt...

      Full review
  • Published Apr 01 2013
  • Format Magazine
  • Page Count 168
  • 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.