Cooking Light Magazine, November 2018: Double Issue

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  • Jambalaya soup

    • Aggie92 on October 26, 2018

      Really good and really easy for a weeknight. I can’t find real andouille in my neck of the woods, so I used a whole package of chicken andouille sausages that I sliced and browned in a nonstick pan. Also used Penneys Cajun seasoning and may use a smidge more next time for a little extra flavor. Served with parsley, sliced scallions, and a healthy dollop of Crystal’s hot sauce. Made it in the pressure cooker according to the alternate cooking instructions in the recipe. I added my shrimp after the quick release and just let them sit in the hot soup for about 10 minutes and they were cooked to perfection.

  • Tuscan white bean and lentil soup

    • Aggie92 on November 06, 2018

      It was just okay. Needed a lot more lemon juice and salt to keep it from being completely bland. Substituted kale for Swiss chard.

  • Pumpkin-maple loaf [Jamie Vespa]

    • Londonyankee on December 22, 2018

      Yummy! Easy to make, not too sweet. Mine did break when I took it out of the pan, so I’ll need to be careful if presentation is important next time.

  • Homemade hoisin

    • ricki on April 13, 2020

      It works. Because he hates peanut butter and I am allergic to miso, I used tahini for both and added a little extra soy sauce.

  • Lower-sugar sweet potato casserole

    • Ezair92 on November 23, 2018

      Easy to make and the Thanksgiving crowd said it was definitely a keeper. It was sweet enough

  • Coffee-rubbed steak with Brussels sprouts salad

    • CaroleB44 on November 18, 2018

      This is a truly delicious meal! I used flank steak, because it’s what I had, but otherwise followed the recipe. Worked just fine, and was a hit with both hubby and guests!

  • Balsamic chicken with oranges and radicchio

    • CaroleB44 on November 18, 2018

      Excellent! Only recommendation is that you slice the oranges rather than quarter them. Also, omit the last quarter cup vinegar.

  • Curried coconut-pumpkin soup

    • CaroleB44 on November 18, 2018

      Fast and luscious, especially if you use pre-chopped butternut squash. I used an immersion blender rather than a regular blender.

  • Chicken schnitzel with grapefruit-celery slaw

    • keroberts on February 27, 2019

      This looked, and sounded yummy, but was disappointing. The chicken had great texture, but tasted sweet. The slaw was just too bitter.

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  • Published Nov 01 2018
  • Format Magazine
  • Page Count 208
  • 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.