Cooking Light Magazine, March 2009

  • Zucchini with peppermint (Curcurica kin menta)

    Zucchini with peppermint (Curcurica kin menta) (page 80)

    from Cooking Light Magazine, March 2009 Cooking Light Magazine, March 2009 by Efisio Farris

    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: green onions; zucchini; parsley; mint; ricotta salata cheese; pane carasau
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  • Curried beef short ribs

    • greatembini on January 09, 2023

      Instead of using a slow cooker, I used a Dutch oven on the stovetop. I increased the amount of liquid by using about 1 cup of coconut milk instead of the specified amount, plus about 1.5 cups of broth, then gently simmered for around 2.5 - 3 hours (until the meat was falling off the bone and shredded easily). I used the rest of the coconut milk from the can as part of the cooking liquid for the rice, and served with a slaw made from green cabbage, cilantro, chopped peanuts, and rice vinegar. Fantastic meal!

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  • Published Mar 01 2009
  • Format Magazine
  • Page Count 176
  • 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.