Posts Tagged ‘Cooking Light Magazine’

I’m a long time subscriber to Cooking Light Magazine. It’s one of 3 magazines that I read cover to cover (the other two being Real Simple and Entertainment Weekly) and as I’m reading I fold back the pages of all the recipes I want to try. Depending on my free time I enjoy cooking. I’m not crazy about making the simple meals. I like making elaborate meals and as my husband with tell you, I leave a wake of dirty dishes like no one else. One of the recipes I found a couple of years ago was Coconut-Curry Chicken Soup and it’s been a favorite ever since.

Coconut-Curry Chicken Soup

When I started looking for things I could make to Eat Like Alton, I was happy to discover that this soup could make the cut. This soup is fantastic if you make it exactly as the recipe says, but I have made some changes: Instead of snow peas, I use cauliflower. I love my curries with cauliflower and I like the texture of cauliflower in this soup better than snow peas. I don’t put in the red chilies. Depending on how much I want my son to eat it, I sometimes put in red pepper flakes. Lastly, instead of the pad thai noodles, I usually use basmati rice, I love the flavor, and the noodles seem to make the soup hard to eat. I’d also caution you to use the best chicken broth you can for this. I often use Better Than Bouillon Organic Chicken Base, but this last time I bought the non-organic version by mistake and I think it made the soup a little salty.

My two suggestions for making this Eat Like Alton approved:

1. Instead of using spinach, use kale, or use half and half. With the spinach, it’s within the rules (leafy greens); but why not add in kale, the super food. I’d recommend cutting it up into smaller-than-bite-sized pieces, so your not trying to chew down big pieces of kale while enjoying your soup.

2. Instead of noodles or basmati rice, cook brown rice (I do it according to Alton’s Baked Brown Rice recipe – while still chewy, it’s delicious tasting and perfectly done). Put the cooked rice in the bowl first and then ladle the soup on top of the rice and enjoy. I think the texture doesn’t disrupt the soup, and it ads another Alton element to the dish: whole grains.

Next time I make this I’ll also be cutting up carrots and put them in. Carrots are on the eat daily list, they are delicious in curry and would work well in this soup, maybe in a 1/4 inch dice. I’m also planning to make this for a soup fundraiser in the future. It’s that good and I’m that confident everyone will enjoy it.


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Just home from this years Superbowl party. I had such good intentions. But instead of rehashing the bad (which included Tar Pit Wings), I thought I would tell you about what I brought to the party, which I think would be Alton approved.

Sate Burger from Cooking Light Magazine

Sate Burger from Cooking Light Magazine

Sate Burgers from Cooking Light Magazine (via MyRecipes.com)

These burgers are a great alternative to your everyday beef burger, they are full of flavor, moist, and cook up great on the grill. And, the best part: they follow Alton’s rules. They are made from ground turkey (the recipe calls for 1/2 ground pork, 1/2 ground turkey, but I use all ground turkey), have peanuts in them, and I even found these whole grain hot dog buns that I cut in half to fit my slider-size burgers. I also served mine with thinly sliced cabbage and a sort of spicy mayo made with Hellmanns mayonnaise, yellow mustard, fresh lime juice, fish sauce, hot sauce, and garlic powder, salt, pepper and cumin. Also, since we have 2+ feet of snow outside, I cooked these in a grill pan today, with some olive oil brushed on it, over medium-low heat and they came out great.

I will say that I did a decent job of only having a taste of the smoked cheese, french onion dip in a bread bowl, crackers and Boursin cheese, cup cakes, chips and dip (ok, maybe more than a taste of chips and dip), but overall, I don’t have horrible regret about my choices tonight. And maybe even Alton eases the rules a bit on days like this.

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