The Complete Cooking Light Cookbook

by Wesler, Cathy A.

• ISBN13: 9780848719456
• ISBN10: 084871945X
• Format: Hardcover
• Copyright: 2000-06-01
• Publisher: Oxmoor House

Summary

For cooks interested in a one-stop guide to making healthy but delicious foods, this new title is it! Over 500 pages are filled with the same breakthrough healthy food-preparation techniques that have made Cooking Light the #1 food magazine in America. More than 1000 tasty recipes are included, from light appetizers to marvelous desserts. Readers are guided through each recipe by step-by-step instructions illustrated with close-up, full-color photos. Healthy cooking has never been easier!

Table of Contents

welcome	6	(2)
nutritional analysis	8	(1)
kitchen basics	9	(12)
appetizers & beverages	21	(40)
breads	61	(48)
cakes & frostings	109	(34)
cookies	143	(18)
desserts	161	(32)
pies & pastries	193	(26)
fish & shellfish	219	(24)
grains & pastas	243	(34)
meatless main dishes	277	(30)
meats	307	(38)
poultry	345	(42)
salads & dressings	387	(38)
sandwishes	425	(12)
sauces & condiments	437	(20)
soups & stews	457	(28)
vegetable side dishes	485	(22)
appendices	507	(5)
index	512

Excerpts

Excerpt

Over the years, Cooking Light magazine has published more fabulous recipes than we can count. We've blazed new trails in creating healthful, palate-pleasing cuisine. And now, for the first time ever, we've gathered not only more than 1,000 recipes but also the most comprehensive how-tos, light-cooking techniques, quick tips, and must-have information in one essential cookbook.

You'll enjoy:

    528 pages chock-full of inspiration

    Complete nutritional analysis for every recipe

    Make-your-life-easier menus

    Healthful makeovers of all your favorite foods

    Tips and time-savers from the Cooking Light

You would expect fried chicken to be loaded with calories and fat. Not our version, though-we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.

Honey-Pecan Crusted Chicken

Prep: 16 minutes
Cook: 45 minutes

1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups finely crushed cornflakes
1/2 cup finely chopped pecans
Cooking spray

1. Preheat oven to 400 degrees.

2. Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

3. Place chicken on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray; bake at 400 degrees for 40 to 45 minutes or until done.

Yield: 8 servings.

Calories 336 (27% from fat); Fat 10g (sat 1.6g, mono 4.4g, poly 2.5g); Protein 36.5g; Carb 23.5g; Fiber 0.7g; Chol 109mg; Iron 2.6mg; Sodium 482mg; Calc 22mg

Mocha Pudding Cake

Prep: 15 minutes
Cook: 30 minutes

1 cup all-purpose flour
2/3 cup sugar
1/4 cup unsweetened cocoa
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat or light ice cream

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk, oil, and vanilla; add to flour mixture, and stir well.

3. Spoon batter into an 8-inch square baking pan coated with cooking spray. Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter.

4. Pour 1 cup boiling water over batter. (Do not stir.) Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Serve warm with ice cream.

Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 2 tablespoons ice cream).

Calories 221 (25% from fat); Fat 6.1g (sat 1.7g, mono 1.6g, poly 2.3g); Protein 3.5g; Carb 38.2g; Fiber 0.4g; Chol 3mg; Iron 1.3mg; Sodium 154mg; Calc 90mg

Scallops and Pasta With Pistachio Pesto

Prep: 18 minutes
Cook: 8 minutes

1 cup chopped fresh parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon paprika
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
3/4 pound sea scallops
1/4 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons stick margarine or butter
2 cups hot cooked angel hair pasta (about 4 ounces uncooked pasta)
Freshly ground black pepper

1. Place first 9 ingredients in a food processor, and process until mixture is smooth, scraping sides of bowl occasionally.

2. Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal and shake to coat.

3. Heat margarine in a nonstick skillet over medium-high heat. Add scallops, and cook 3 1/2 minutes on each side or until done.

4. Combine parsley mixture and pasta in a large bowl, tossing gently. Arrange 1 cup pasta on each plate; divide scallops evenly between plates. Sprinkle with freshly ground pepper.

Yield: 2 servings (serving size: 1 cup pasta and about 7 scallops).

Calories 556 (25% from fat); Fat 15.2g (sat 2.2g, mono 8.1g, poly 11.5g); Protein 40.6g; Carb 63.5g; Fiber 4.1g; Chol 56mg; Iron 5.6mg; Sodium 627mg; Calc 103mg

Excerpted from The Complete Cooking Light Cookbook by Cathy A. Wesler. Copyright © 2000 by Oxmoor House, Inc.. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.