Reviews from some misc. CL recipes

[Grace]

I just wanted to report that I made the Linzertorte from the June issue .....I didn't like it. It was too dry and cardboard-y, and didn't taste much like a real Linzertorte at all (my husband and I LOVE them, and I was excited to find a light recipe!) But save your energy. If you've never had a "real" Linzer, and you try this, you might think you don't like Linzertorte - so save your calories for the real thing!!

I also made the Thai Shrimp dip, it was fairly good, and I pulled out a couple of old recipes and made Spicy Roasted Red Pepper Dip (one of our favorites), and the Easy Lemon Squares which were great!. I also made the Curried Beef with Potatoes and Peas for the second time last night, and decided a 2nd time that it is a keeper (and so fast too). But I just had to let you know the Linzertorte was a real disappointment and a bust.

Still running to the mailbox in search of my August issue!!

Grace

[This message has been edited by Grace (edited 07-24-2000).]

[comabri]

Sorry- but what's a linzertorte? I looked thought the recipe index in July's issue and didn't see that word anywhere.

If it's a dessert - that would explain why I don't know that word - don't have much of a sweet tooth.

Thanks.

[Laura B]

I have made an older CL recipe lately and LOVE it. I have made it three times now. Peppered Flank Steak from December 1996. It is really simple - just rub garlic, salt and pepper on the steak. Then, baste with balsamic vinegar while it is cooking. Cut into thin slices and drizzle with lemon juice before serving. YUMMY!

[BethR]

I've made a couple of winners from past issues recently too...

The "Altuna Melt" from November '99 was excellent. My husband and I both loved it, despite the fact that neither of us is very big on canned tuna.

Kahlua-Cinnamon Brownies from the CL Complete Cookbook (don't know when this recipe was originally published). A little higher fat percentage than usual (34%) but worth a little splurge -- they were excellent. I made them with Ghiradelli's double chocolate chips in place of regular semi-sweet chocolate chips.

Linguine with Potatoes, Green Beans, and Spinach Pesto from Jan/Feb '97 -- very tasty, and pretty easy if you make the pesto in advance.

[Natasha]

BethR -

Kahlua-Cinnamon Brownies - how intriguing. Could you or somebody with Mastercook possibly post this if it s not too much trouble? (Forget the fact that I ve got an almost-full pan of iced brownies yet to finish. Actually, my brownies also have a coffee flavor and cinnamon, but are NOT light, so I would love to have the CL version!) The gourmande is here!!! http://www.cookinglight.com/bbs/biggrin.gif Thank you in advance!

[Contemplating yet again how must buy Mastercook in near future.] http://www.cookinglight.com/bbs/rolleyes.gif



[This message has been edited by Natasha (edited 07-21-2000).]

[Danielle]

I made a the Thai-style Pork Stew from...I can't remember the issue date. I remember them by cover, so it was the one with the banana cupcakes on the front (late summer/early fall 1999). It was really good. It was a crock-pot recipe, so it was even better. I really liked the flavor of the peanut butter and the green onions together. I also made the banana cupcakes with the cream cheese frosting from the issue as well. Very yummy!

Last night I made the Golden Nugget chicken fingers (also the cupcake issue--I like to "rediscover" past issues) from the At Last page. They didn't turn out very well, and I didn't like the flavor.

Anyone ever made the Garlicky Potato Salad? A friend made it for us when we visited her, and the amount of yogurt you're supposed to add to the potatos didn't seem quite right. It was pretty good, and I'd like to make it sometime, but I was wondering what other people's experiences were with it.

[JillC]

Last night I tried the Lattice-top Blueberry Pie from the July issue. Boy was I saying some nasty words while I was making the crust! I ended up using a store-bought crust I had in the fridge for the bottom crust and glopping pieces of the crust I made on the top. The pie tasted delicious (thank goodness!), but it sure looked funny. I think next time I'll stick to the store-bought crust.
JillC

[CATHIEA]

Last night I made the pasta with spinach, cannelli beans & asiago cheese from 1995. Talk about easy recipes, PLUS I was able to use the rest of my spinach before it bolted! On the downside, this recipe was not as good the next day. I tried it at room temperature for lunch and didn't care for it, so I tried a bit of microwave warm up, which didn't improve it. Oh well.
CathieA

[LSB]

I've made a bunch of recipes lately - some from older issues:

Herb-Grilled Salmon (June 00)- wonderful, so easy and the sauce, altho' more like a thick salsa, was wonderfully fresh

Artichoke-Pasta Salad (Apr 99) - really different, but a nice flavor. I took it to a picnic recently and everyone raved.

Flank Steak w/Hoisin Sauce (June 98) - very good

Thai Braised Beef (Nov 99) - excellent

Lemon-Olive Chicken (Apr 99) - yuk! it had a very weird flavor

Tonight I'm having the Yellow Pepper Soup (June 98) which is wonderful! And I'm going to try the Artichoke and White Bean Salad from July 00.

Louise

[Natasha]

If you have extra tomatoes on hand, Mary s Salsa (May 2000) is the easiest thing imaginable and we liked it quite well.

[laden]

I made the Garlicky Roasted Potato Salad for July 4th and I loved it! It did seem like it wasn't quite right when I first mixed it up, but the flavors needed to meld for a couple of hours.

[Laura B]

I made the garlicky roasted potato salad recently. I didn't use as much of the yogurt as the recipe called for because my husband won't eat things with mayo, etc., in it. I didn't want it to look too gooey. I told him it was yogurt AFTER he tried and said it was good.

I liked it, but don't think I will make again. When I tasted just after it was made I thought it was fabulous. But when I ate some at dinner I was not as impressed. What I may do is prepare the potatoes with the oil and mustard, etc., and roast them and then not use the yogurt. That would be a nice side dish.

[Natasha]

Hi,
I made the Caesar Mahi-Mahi marinade from one of last year s issues (posted under Dinner for Company thread in Archive) and used it with swordfish.
It was very creamy and flavorful, as well as easy, and didn t taste low-fat at all. Good! The only thing was the smell of the creamy sauce while the fish was broiling. I m not really sure why, but it just bowled me over and I had to get out for a minute... http://www.cookinglight.com/bbs/redface.gif Anyone else ever have this problem?? It was a first for me. Anyway, I m glad that I stuck with it because it was very good (esp. served with big salad and over rice). I liked some aspects of this marinade but if I make it again I will have to make some changes.



[This message has been edited by Natasha (edited 07-22-2000).]

[JennyLiz]

[QUOTE]Originally posted by CATHIEA:
[B]Last night I made the pasta with spinach, cannelli beans & asiago cheese from 1995.

CathieA- I'm ISO of EASY (and delicious, of course) recipes. If it's not to much trouble, would you post it? Thanks!



[This message has been edited by JennyLiz (edited 07-22-2000).]

[debj]

If I had to pick the best recipe ever, it would have to be Kathy's Chocolate Party Cake (Jan/Feb '98). It's a rich, dark chocolate cake like a devil's food. Last night my hubby and I went out for a very $$$$ meal at a fine restaurant and ordered their high-fat version of chocolate cake - didn't hold a candle to the low fat favorite. Sometimes I pair it with the coconut topping from the Creamy Coconut-Topped Chocolate Cake (Sept. '98) for a change. It's just fab!!! Even better than Texas sheetcake!

[BethR]

Originally posted by Natasha:
Kahlua-Cinnamon Brownies - how intriguing. Could you or somebody with Mastercook possibly post this if it s not too much trouble? (Forget the fact that I ve got an almost-full pan of iced brownies yet to finish. Actually, my brownies also have a coffee flavor and cinnamon, but are NOT light, so I would love to have the CL version!) The gourmande is here!!! http://www.cookinglight.com/bbs/biggrin.gif Thank you in advance!


The name intrigued me too -- that's why I just had to make them!

Here you go...

Kahlua-Cinnamon Brownies

1/4 cup semisweet chocolate chips
1/4 cup butter
1/4 cup Kahlua
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 cup unsweetened cocoa
1 teaspoon cinnamon -- ground
1/4 teaspoon salt
1/2 cup plus 2 tablespoons brown sugar -- packed
1 large egg
Cooking spray
1 teaspoon granulated sugar

Preheat oven to 350.

Combine chocolate chips and butter in a small saucepan; place over medium-low heat, and cook until chocolate melts. Remove from heat; stir in Kahlua and vanilla.

Combine flour and next four ingredients in a medium bowl.

Beat brown sugar and egg in a large bowl at low speed of a mixer until blended. Add chocolate mixture; mix well. Add flour mixture, beating until smooth. Pour batter into an 8 inch square pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; sprinkle with sugar. Cool in pan on wire rack.

Per serving: 108 Calories (kcal); 4.1g Total Fat; (34% calories from fat); 1.5g Protein; 16.5g Carbohydrate; 13mg Cholesterol; 93mg Sodium

[This message has been edited by BethR (edited 07-23-2000).]

[Natasha]

Thank you, Beth! I am interested in trying these and seeing how they compare to the non-light cappuccino ones with cinnamon that I love now. They could be even better - who knows? They sure sound good http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Natasha (edited 07-23-2000).]

[Peggy]

Tonight I made one of my favorite CL summer pasta recipes. It is called Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette and it appeared in the May 1999 issue. Perfect recipe to utilize tomatoes and basil from your garden. Yummy!

Also, in that issue is one of my favorite CL salads... Greens with Creamy Berry Dressing. I make that one year-round!

As always, I appreciate reading all of your feedback. It sure helps to narrow down which recipes I want to try. Thanks!

Peggy

[Mamasue]

Debj,

Would it be too much trouble to post the Kathy's Chocolate Cake? Thanks http://www.cookinglight.com/bbs/smile.gif

[CATHIEA]

To JennyLiz:

Cavatappi with Spinach, Beans & Asiago Cheese

8 cu chopped spinach leaves
4 c hot cooked cavatappi (spiral-shaped pasta)
2 tbl olive oil
1/4 tsp salt
1/4 tsp pepper
1 (19-ounce) can cannellini or other white beans, drained
2 garlic cloves, crushed (I finely chopped)
1/2 c shredded asiago or parmesan cheese
Fresh ground pepper to taste

Combine all ingredients in a large bowl and toss well. Sprinkle with finely ground fresh pepper if desired. 4 Servings (2 cups), 401 calories, 12 g fat, 6.7 g fiber.

See, I TOLD you it was easy!
CathieA

[Beth H]

I just made "Lemon Garlic Chicken Thighs" from September, 1999. Definitely a repeat recipe -- very easy, and the sauce had an excellent flavor.

[Laura B]

Mamasue - here is the cake you asked for.

* Exported from MasterCook *

Kathy's Chocolate Party Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Jan/Feb '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1 1/2 teaspoons instant espresso
OR
1 tablespoon instant coffee granules
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup low-fat buttermilk
1/2 cup egg substitute
1/3 cup vegetable oil
1 teaspoon vanilla extract
Baking spray with flour
1 (8-ounce) carton frozen reduced-calorie whipped topping -- thawed
2 cups sliced strawberries

Preheat oven to 350º.

Combine water and espresso in a bowl. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso mixture, buttermilk, egg substitute, oil, and vanilla; add to sugar mixture, beating at medium speed of a mixer until well-blended (batter will be thin).

Pour batter into 2 (9-inch) round cake pans coated with baking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes, and remove from pans. Cool layers completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup whipped topping, and top with other cake layer. Spread remaining whipped topping over top of cake. Arrange strawberries on top of cake. Store cake loosely covered in refrigerator.

Serving Size: 1 slice

Source:
"Cooking Light, January/February 1998, p.166"
Copyright:
"Cooking Light"
Yield:
"16 slices"
T(Baking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 263 Calories (kcal); 8g Total Fat; (27% calories from fat); 4g Protein; 44g Carbohydrate; 1mg Cholesterol; 366mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 25045 0 0 0 0 2861 1436

[ellielk]

Beth, I just made those Kahlua-Cinnimon Brownies and liked them alot. Really rich, moist. YUM.

[Mamasue]

Thank you Laura! http://www.monmouth.com/~leelee/29s.gif

[Grace]

I made a few more this weekend....we had the Greek Burgers with Feta aioli (AGAIN!) Really, really good. Next was Pork and Pineapple Kebabs with Peanut Sauce (June 1996), and they were good. I guess I would make them again if I had the ingredients on hand. I also made the Tomato/Basil/Fresh Mozzarella Couscous salad, probably not a keeper. Not gross, but really bland and boring to me. I liked the Nectarine/Chickpea one much, much better. I made an older recipe, Fresh Corn Cilantro Salad from June 1998 - fantastic!! I used fresh corn that I'd bought (on the cob) at the Farmer's market. A definite repeat. Then I made the Blueberry Lattice pie, also fantastic - I bought the blueberries fresh from the Farmer's Market also, and it was great. I'll do that one again too, for sure. I even got compliments on the crust, which was good for being a "light" crust. Then I made Vanilla Frozen Yogurt (July/Aug 1991) to go with the blueberry pie and it turned out really well too (I had to add some extra vanilla extract to it for more flavor, but the consistency and taste was really good). Oh, and I made the Hot Artichoke Dip that someone posted here (I'm sorry, I forgot who that was!), and it got raves...thank you, thank you! (Can you tell I had a barbecue this weekend??!!) Let me know if you need any of the recipes!

Oh, and I'm STILL WAITING for my August issue!!!!! AAAARRRRRGGGGHHHHH!!!!!

Grace

[JJ40]

I only started collecting CL in the late winter of 99, so I don't have many of the recipes you are talking about! If there's anyone who wouldn't mind posting a few recipes, I would really love it!

The three that have been mentioned here that I would like to try are:
Thai-style pork stew
Garlicky potato salad
Greens with creamy berry dressing

Thanks!!!
Julie

[CATHIEA]

Jennyliz-
It's smaller. I used rotini cause that's what I had.
C

[Laura B]

Here you go JJ40!

* Exported from MasterCook *

Thai-Style Pork stew

Recipe By :Cooking Light Magazine. September 1999. Page: 174.
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell
pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

1. To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges. Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge).

- - - - - - - - - - - - - - - - - - -

Per serving: 15 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 346mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Garlicky Roasted-Potato Salad

Recipe By :Cooking Light Magazine. September 1999. Page: 122.
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds medium-size red potatoes, quartered
1 tablespoon vegetable oil
1 tablespoon stone-ground mustard
2 teaspoons coriander seeds, crushed
6 garlic cloves, halved
1/2 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/3 cup thinly sliced green onions
3/4 teaspoon salt
1/4 teaspoon black pepper
Green onion (optional)

Directions.
1. Preheat oven to 400 degrees.

2. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400 degrees for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.

3. Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired. Yield: 8 servings (serving size: 1 cup).

- - - - - - - - - - - - - - - - - - -

Per serving: 28 Calories (kcal); 2g Total Fat; (62% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 213mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


d
* Exported from MasterCook *

Greens With Creamy Berry Dressing

Recipe By :Cooking Light Magazine. May 1999. Page: 110.
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sweetened dried cranberries (such as
Craisins)
1/4 cup balsamic vinegar
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 garlic cloves, crushed, or 1 teaspoon
bottled minced garlic
6 cups torn romaine lettuce
1 cup seedless red grapes, halved
1 cup thinly sliced cucumber
1 cup fat-free plain or seasoned croutons
1/2 cup thinly sliced red onion, separated into
rings

Directions.
1. Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes. Add the mayonnaise and the next 5 ingredients (mayonnaise through garlic); stir well with a whisk. Cover and chill.

2. Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately. Yield: 6 servings (serving size: 1-1/2 cups).

- - - - - - - - - - - - - - - - - - -

Per serving: 28 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 3g Carbohydrate; 4mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 07-24-2000).]

[JennyLiz]

CathieA- You're right, it is easy. Can't wait to try it. Now, how does Cavatappi shaped pasta differ from Rotini?

JennyLiz

[JJ40]

Thank you so much, Laura B!! http://www.cookinglight.com/bbs/smile.gif
I love this BB--it's such a great forum to exchange recipes, advice, tips, etc.!

[BethH]

CathieA: How funny--I made the Cavatappi with spinach, cannelini beans and asiago last week too! Your assessment is right on--super the first night (I loved it!) not so good the next day! I microwaved mine also and thought maybe it was the spinach that didn't age well in the fridge. Hmmm. I wish it kept better because I looove leftovers!

I think next time I'll halve the recipe and avoid the leftovers all together, or maybe I'll just add spinach to half and then add it to the other half when I eat it the next day. I'll let you know how my experiment goes! http://www.cookinglight.com/bbs/smile.gif

[ElinorC]

Cl has published the same recipe (cavatappi, spinach, cannellini beans) using feta cheese instead of Asiago cheese. It's also great.

[anna]

ElinorC - Thought you were missing in action! I always am interested in what you post, so I'd missed hearing from you lately. As for the pasta recipe, do you know what issue or cookbook that one is published? I try to keep all these straight and duplications confuse me! Was it in spring of 99 sometime? I think I made that one and haven't tried the one with asiago - Regardless, they're all tasty. Thanks - I know it's really a silly question.

[JennyLiz]

Thanks for the pasta clarification, CathieA.

Did anyone try the Pad Thai in the Cooking Class (May 2000)? It was a huge disappointment! http://www.cookinglight.com/bbs/confused.gif The flavors weren't bad, but it didn't taste a thing like real Pad Thai. I guess I'll have to leave that to the real Thai cooks. Anyone else?

[Kristilyn1]

[QUOTE]Originally posted by JennyLiz:
[B]Thanks for the pasta clarification, CathieA.

Did anyone try the Pad Thai in the Cooking Class (May 2000)? It was a huge disappointment!

I have yet to try any recipe that tastes as good as real Pad Thai. CL's--IMO, wasn't really even close. Sorry CL!!! I LOVE pad thai. I would like to say that I would be very interested in CL doing some articles on Korean food--another one of my favorites. Vegetable pancakes (don't know the "real" name)would be nice.....

[Laura B]

Night before last I made two recipes from the Lemon Cheesecake issue (May?) and they are both bound to be repeaters. The Caesar Salad with Spicy Croutons and the Broiled Salmon with Honey and Vermouth. I thought the sweetness on the salmon and the spiciness in the croutons were a great contrast.

[ElinorC]

Anna,
I'm still around but cooking less in the hot weather. I got the recipe from the 5 Star Cookbook and will post it here for you.


* Exported from MasterCook *

Cavatappi With Spinach and Feta

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Pasta Side Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups spinach -- coarsely chopped
2 cups cooked cavatappi -- (6 oz uncooked)
1/4 cup feta cheese -- crumbled
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 19 ounce can chickpeas, canned -- drained
1 clove garlic -- crushed
dash black pepper
lemon wedges

1. Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.

Yield: 3 servings of 1 1/3 cups each


- - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 9g Total Fat; (25% calories from fat); 11g Protein; 49g Carbohydrate; 11mg Cholesterol; 514mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

I used small shells instead of cavatappi; I think they taste heavy and doughy. The dish is very good and is a keeper for us.

[CATHIEA]

Beth-
I think your idea on the fresh spinach would work. I'd also add the cheese directly to my serving, instead of mixing in the bowl so there would be no cheese in the stored leftovers. I think the spinach and cheese need to come in contact with the warm noodles to make the dish work, and I don't think the beans would suffer from a bit of "nuking."
CathieA-