Challenge: CL Complete Cookbook

[LonghornGal]

Inspired by the Challenge discussions, I selected CL Complete for my personal cookbook challenge.

For dinner I had Multi-Grain Pilaf with Root Vegetables, a very filling vegetarian main dish. It went together fairly easily, and looked nice in the bowl - very colorful and flavorful. 2 thumbs up for ease of preparation and tastiness.

Dessert was Cherry-Cheese Parfaits - a nice change from the chocolate overload I've been existing in. Nice creamy texture, with tasty cherries. What more could a gal want? Very pretty looking as well. Both of these dishes would look nice for company.

--Kristin


* Exported from MasterCook *

Multi-Grain Pilaf with Root Vegetables

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main dish Tried it - great!
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup basmati rice -- dry, then cook it
2/3 cup barley, pearled -- dry, then cook it
4 teaspoons olive oil -- divided
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped carrot
1/2 cup turnip -- peeled and chopped
1/2 cup celeriac -- peeled and chopped
2 teaspoons grated ginger root -- peeled
1 cup pinto beans, canned -- drained
3 cups torn spinach
2 tablespoons low sodium soy sauce
1/4 teaspoon salt

Cook Rice and Barley according to package directions (I only cooked barley 30 mins and it was the right tenderness)

Heat 2 tsp oil in large non-stick skillet over medium heat. Add onion and next 5 ingredients, saute 5 minutes.

Stir in rice, barley, and beans, cook 2 minutes. Add 2 tsp oil, spinach, soy sauce, and salt. Cook 1 minute or just until spinach begins to wilt.

Serving size: 1 3/4 cups

Description:
"Almost like a fried rice, this entree is high in soluble fiber, the type that helps lower blood cholesterol levels."
Source:
"Cooking Light Complete Cookbook p.278"
Yield:
"8 3/4 cups"
Ratings : make again 8
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 295 Calories; 5g Fat (14.5% calories from fat); 9g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 614mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.

NOTES : Quick to go together once the grains are done. Servings are gigantic - very filling.

The dish is very pretty with the red peppers, orange carrots, and green spinach.

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


* Exported from MasterCook *

Cherry-Cheese Parfait

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit / Berries
make ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
8 ounces neufchatel cheese
12 ounces fat free evaporated milk
21 ounces canned cherry pie filling -- 1 can

Sprinkle gelatin over cold water in a small saucepan, let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.

Combine sugar through cheese in a medium bowl, mix on medium speed until smooth. Gradually add milk, beating at low speed until smooth. Add gelatin mixture, beat until blended.

Spoon 1.5 TB of cherry pie filling into bottom of each of 6 stemmed glasses. Top with 1//2 cup cheese mixture. Cover and chill at least 3 hours.

Spoon 1.5 TB pie filling over the top and serve.

Description:
"A yummy mousse-like texure and just enough fruity tang. A refreshing creamy fruit dessert."
Source:
"Cooking Light Complete Cookbook p. 192"
Ratings : make again 6
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 9g Fat (22.5% calories from fat); 10g Protein; 61g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 262mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates.

NOTES : Tasty!

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

[Vicanddi]

Kristin, how funny, I selected this book as my cookbook challenge as well, for January! I decided to change books every month, so I at least make a little out of each. This book has so many great recipes, and I've only made a few, can't wait to make some more!

Thanks for your reviews. The parfaits sound great, something I may have overlooked, thanks for pointing them out! :)

[LonghornGal]

Dianne - I look forward to your reviews!

Today I made 3 new recipes! :D Although I don't think my muffins really count since I subbed out the two title ingredients... :rolleyes:

Blueberry-Yogurt Muffins p. 67 - I actually made Cherry Sour Cream Muffins :rolleyes: since I had a half can of cherries. Went I went to measure out the yogurt, I discovered a penicillin factory inside the carton. I used fat-free sour cream as a substitute, which worked well. The muffins are tasty and I'll try these again with other fruits. The bread part has a nice tinge of flavor from the OJ which is an improvement over other muffin doughs I've tried. Good sized muffins too.

Pepper-Spiked Polenta p.252 - This was pretty bland, but it was a good base for a spicy main dish. If I make this again I'll definitely up the amount of red pepper. I wouldn't eat this by itself.

Southwestern Vegetarian Black Bean Soup p. 468 - I loved this, but mine ended up super-spicy. I used a jar Chipotle pepper instead of the dried, which might be why it's a 5-alarm fire in my mouth. The polenta made a perfect pair, cutting the spiciness to a more enjoyable level. :) And I used canned black beans instead of dried - too lazy for all that bean cooking. :D Very filling, low calories, and lots of fiber.

The challenge continues... Although the recipes will probably slow down since I need to eat the leftovers! :D

--Kristin

[LonghornGal]

Tonight's challenge competitor... Roasted Chestnut Soup p.466 - unusual and delicious. I had a can of chestnuts looking for a home, and this soup was the perfect place to use them. It was tasty and smooth, great warm comfort food on a very cold Texas day. Also, very low on the effort level scale, especially since I didn't have to roast or shell the chestnuts! I'd consider this a perfect soup for someone feeling a bit under the weather or just looking to warm up.

The recipe as written makes a lot of soup, so I may try freezing some to see what happens. My only departure from the recipe as written was to use ff milk instead of 2%.

I served this with the Scallops Gremolata from the Jan/Feb 04 issue.

--Kristin

[Peggy]

Since I am still waiting for my Jan/Feb issue, I dusted off my CL Complete Cookbook for inspiration. Here are some reviews from my menus this week:

Gouda Stuffed Chicken with Apples - We had this last night for dinner and it was very good. The apples and gouda cheese were a very complimentary flavor combination. Nice presentation. Would be a good choice for company.

Italian Vegetable Pie - This was excellent! Simple ingredients and easy to make but delicious. It is in the vegetarian section and uses tofu along with the vegetables. I will definately make this again.

Lemon-Dill Carrots - A good vegetable side dish. Lemon flavors from the juice and the peel are a good addition to the dill.

Peggy

[Vicanddi]

Peggy, thanks for the reviews! We've enjoyed the Gouda Stuffed Chicken with Apples as well. The gouda was so yummy with the chicken! I have looked at that carrot recipe a couple times and passed it over. Maybe I'll take another look at it! :) Do you think the Italian Vegetable Pie could be made without the tofu and still be good?

[Peggy]

Dianne,

It definately could be made without the tofu, though you wouldn't even know it was there. I think you could add more vegetables as a substitute. Perhaps broccoli or green beans. Anything, really. I was so surprised at how delicious it was for a fairly simple recipe.

Peggy

[Laurielee]

Peggy, I thik I wnat to make the chicken with gouda and apples tonight - what are the ingredients? Since i would need to stop at the store on the way home

Thanks
laurie

[KristinK]

Kristin, thanks for the pilaf review. I've eyed that recipe several times.

Originally posted by Vicanddi
Do you think the Italian Vegetable Pie could be made without the tofu and still be good?
Dianne, the Italian Vegetable Pie is very much like a vegetarian lasagna, except the noodles form a crust rather than layers. I would suggest subbing ricotta for the tofu rather than omitting it.

[Peggy]

Originally posted by Laurielee
Peggy, I thik I wnat to make the chicken with gouda and apples tonight - what are the ingredients? Since i would need to stop at the store on the way home

Thanks
laurie

Laurie, Just got home from work and saw your post. I'll give you a call at work since you are almost off and you probably won't see my reply.

Peggy

[Peggy]

Wednesday I made the Asian Flank Steak recipe. It was quite different from other marinated oriental-style flank steak recipes. The fresh mint and jalapeno pepper gives it a unique "kick". We thought it was yummy. The marinade is used to cook the green beans, and cherry tomatoes are added at the very end. The result is an easy, colorful and delicious complete meal. I just finished it off by adding some steamed rice.

Peggy

[LonghornGal]

Peggy, thanks for the Flank Steak Review. I was eying that one earlier and will make it later this month I think. :)

My latest: Spaghetti Squash Veggie Gratin in the veggie sides section.

Although it has good potential, this is a recipe that I wish I had messed with a bit. The squash part definitely needs some seasonings, as I don't really care for plain squash taste. The veggie layer was very good, which is why I'd give this dish another try.

Preparation-wise, there's quite a bit of chopping, but I was being a perfectionist type to kill time, so it really would go together faster. It's pretty simple to put together.

It stores well in the fridge - I just reheated some for lunch. A touch of lawry's seasoned salt takes care of the "unseasoned" squash and makes it pretty darn tasty! At dinner I think I'm going to try some cajun seasoning on this.

--Kristin

[Chocolate Rose]

Earlier this week, 11 yodd said that she wanted to try cooking dinner on Friday. Since my CL Complete has been a neglected cookbook, I gave it to her and told her to pick something out. I knew that since she's the Carbo Queen she would pick a pasta dish.:D Yep, she picked the Fettucine Alfredo.

She made the fettucine last night and since this has had tons of reviews on the bb I won't go into details - but we did like it. I think that she may have used a bit too much cheese because it was rather THICK and very rich tasting!

(Maybe somone can explain this to me but I can eat the richest desserts with no problem at all but for some reason pasta and cheese is just over the top for me.)

She also chose a salad to make: Romaine Salad with Tangy Lemon-Dijon Dressing. We tasted the dressing right after making it and thought it might be too tart and tangy, but it was a great complement to the fettucine.

(I made the Kale from the Jan 04 issue).:D

[LonghornGal]

That's so cool that your 11yo made dinner! :) It sounds like a delicious meal.

[Chocolate Rose]

Kristin, it really was pretty cool! She's had a slight interest in cooking but other interests have always taken priority.:) Our cable changed around Thanksgiving and we've been getting the Food Network (YAY!!) So, she watches it with me and is really developing an interest in cooking. I don't know how long it will last but right now it's fun.:)

[Vicanddi]

I made the CINNAMON-RAISIN BISCUITS from CL Complete today. These biscuits are great! Light & fluffy, just sweet enough, and just the right amount of raisins. The sweet glaze makes these biscuits wonderful!
I made a couple changes, which the recipe below reflects. My changes are noted below as well. I recommend these; they make a great breakfast or even an afternoon snack.


* Exported from MasterCook *

Cinnamon-Raisin Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour, all-purpose
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup light butter -- chilled, cut into small pieces
1/2 cup raisins
3/4 cup milk, skim
1 tablespoon flour, all-purpose
Cooking Spray
1/2 cup powdered sugar
1 tablespoon milk, skim

Preheat oven to 400 degrees.

Lightly spoon 2 cups flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, salt, and cinnamon in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add raisins; toss well. Add 3/4 cup milk; stirring just until moist.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface; knead lightly 4 or 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray, with sides slightly touching.

Bake for 13-14 minutes or until golden. Combine powdered sugar and 1 tablespoon milk. Drizzle over hot biscuits. Serve immediately.

Source:
"CL Complete"
Yield:
"12 biscuits"
Start to Finish Time:
"0:26"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 2g Fat (13.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : For fluffy biscuits, handle dough with a light touch. A good biscuit dough will be slightly sticky to the touch and should be kneaded gently just a few times.

I made drop biscuits, and they turned out just fine. The recipe reflects the changes I made, which include: I used light butter, and increased the cinnamon to 1 teaspoon, instead of 1/2. I used skim milk, instead of 1%, as that is what I always have on hand. My cooking time was 13 minutes.

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

[sunberst]

I like this thread! Thanks for posting all these great reviews.

I have made the Cherry Cheese Parfaits before and they looked pretty and were good. Nothing complex or unusual, but a nice dessert nonetheless.

The Italian Vegetable Pie is one that I must have overlooked! Thanks for pointing it out. It will be on my menu sometime this month. :)

[LonghornGal]

Wow ChocolateRose, TV really is good for the youth of today. :p just depends on the channel.

Dianne - those biscuits sound good. At this rate I'm never going to make those Autumn muffins. :)

My cookbook Challenge tonight was a Epicurious-review-like modification of the Turkey-Watercress burgers in the "Sandwiches" section. I had to sub Spinach for the Watercress, and I added some sauteed red pepper and onion into the burger mixture but other than that followed the recipe. :rolleyes: It was tasty. I made a spicy chipotle-redpepper-onion-sour cream-cumin salsa mixture since I had a bunch of extra onion and red pepper left over. :D But since the CL recipe was the inspiration for the end result I'm counting it for the challenge. :)

--Kristin

[Peggy]

The CL Complete Cookbook never fails to amaze me. I've cooked out of it for several years and new recipes just keep popping up! This thread is giving some great ideas for new recipes to try. Looking forward to the Cinnamon-Raisin Bisquits!

Peggy

[Fig]

I couldn't resist jumping in here - I have been trying to cook more out of CL Complete as well. Last night I tried the Winter Fruit Pandowdy - YUM! I made just a couple of changes based on what I had in the house: butter instead of shortening, and 1/2 c fresh cranberries instead of 1/3 c dried. I also added a little more cinnamon because I almost always do :). It came out very juicy - I wasn't sure how I'd like that but it was delicious. The crust still turned out flaky even though it was pushed down into the juice. I was afraid it might make it soggy but it just added more flavor. The cinnamon really came out nicely in this dish, and I loved the tartness that the cranberries and Granny Smiths added. DH said he still likes crisps better, but I really liked this for a little something different.

Can't wait to try some of the other recipes mentioned in this thread, this really is a good solid cookbook.

Sarah

[Natasha]

I made the Roasted Garlic & Potato Soup from this book last night, and we really enjoyed it. I made these changes: used turkey kielbasa instead of bacon; green onions instead of parsley; added more carrots and onions than called for; and added 1/4 cup of cream and 3/4 cup of skim milk instead of the cup of milk called for. Will make it again - but then it's hard to show me a potato soup I don't like. :D

Thanks, Kristin and others, for the reviews from this book. :)

Natasha

[yorkshirepud]

For those of you discovering, or rediscovering, your CL Complete cookbook, I highly recommend the Chicken Parmiagiana! It's really really good.

I also highly recommend the Brie and Caramelized Onion Stuffed Chicken Breasts.

There's probably more I'm sure, but those 2 really stand out for me.

[kate4]

Is the CL complete cookbook the same as CL 5 star...I've followed this post and thought I should buy CL Complete but am starting to wonder if it's the same as my CL 5 star cookbook. If so, I can't wait to get home and look it over again with all these recipes reviews in mind!

[KristinK]

Kate, the two cookbooks are different, although they do share a few recipes (the Blueberry Pound Cake, for one). I have both, and I use CL Complete so much more - I often forget I have the 5-Star.

[LonghornGal]

Kate - I'm pretty sure it's a different book. It's purple with a photo of Blueberry Poundcake on the front (which is a darn good cake - had a slice or two last summer!) There's probably a few repeats of recipes, although I don't know for sure. It's got tons of recipes - 500 pages!!!

Yorkshirepud - I've been planning to make one of those yummy chicken recipes soon. Just waiting for a sale on chickens! :)

Natasha - I love roasted garlic in anything, but have never had potato soup. Guess it needs to be given a try! :)

Sarah - that pandowdy has appealed to me from the first time I picked up the book. Glad to hear it's good.

My latest choice - the Tuscan Skillet Supper on page 283 (Meatless Main Dishes). It says it makes 2 servings, but I got 4 out of it!!! It's very filling and has a nice zing to it. I felt it was similar to a cooked bean salad mixture - there's not really any sauce to speak of.

--Kristin

[LonghornGal]

The latest entry...

Parmesan Orzo p. 287:
This was a good quick cheesy pasta dish. I especially liked how the cheese mixture thickened up and the orzo clung together in tasty bites. There was good parmesan flavor even though there was very little parm in the recipe. Also, the recipe as written was for 2 servings, which I love because I a: can't screw up the math trying to cut it down, and b: won't have to eat leftovers all week (although I am excited about tomorrow's leftovers for lunch!)

The month is winding down, but I've still got a list from CL Complete to make. Anybody else sticking with their personal challenge or have we all moved on? :p

--Kristin

[Peggy]

I love the Parmesan Orzo recipe! Haven't made it in awhile, but DD just loves orzo. Thanks for reminding me of it.

I've moved away from the CL Complete Cookbook for now because my Jan/Feb issue finally arrived and I'm working in that. I save the Complete Cookbook for those low interest times with the current issues.:)

Peggy

[Clover]

Oh, please don't move on. I got CL Complete for Christmas a year ago, at my request, and so far I've only made one recipe from it (the pound cake on the cover.) I don't know why--I think it's the blurblessness of the recipes. I don't need pictures in a cookbook but I need conversation. I'm reading this thread to get ideas so I can get some use out of this book. The month's not over yet!

[Vicanddi]

Kristin, my original challenge was to use CL Complete for the month. But I got some new cookbooks, and decided that my challenge would be to cook out of any of the cookbooks I own. I often cook more out of mags, or from recipes I get from this BB, or elsewhere on-line. So, all-in-all, I'd say I've stuck with my challenge, I've just broadened my horizons a little! I've been using my 30 Minute meals 2, Barefoot Contessa Parties, and CL Complete. So, I've been using 3 cookbooks as part of my challenge this month, instead of just one. I'm expecting 5 more cookbooks next month, so things will get a little more complicated! I'm having fun, though, and so is DH, surprisingly. he used to be not-so-excited about new recipes, but I must have broken him in, because he actually enjoys it now! :D ;)

BTW, thanks for the review on the orzo. I made orzo for the first time a couple days ago, a Rachael Ray recipe, and we loved it. Will have to give the CL Complete version a try! Do you have the recipe in MC, and if so, could you post it please? Thanks!:)

[Peggy]

Dianne,

I don't have the recipe in Mastercook, (I received it as a gift for Christmas, but just installed it on the computer tonight!), but I would be happy to post it for you. Here it is:

Parmesan Orzo

1 tablespoon grated Parmesan cheese
2 tablespoons (1 ounce) light cream cheese with chives and onion
2 tablespoons fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (2-oz) jar diced pimentos, drained
2 quarts water
2/3 cup uncooked orzo
1/3 cup sliced green onions

1. Combine first 5 ingredients in a bowl; beat at medium speed of a mixer until smooth. Stir in pimento.

2. Bring 2 quarts water to a rolling boil. Add pasta and cook for 8 minutes. Add green onions and cook 2 minutes; drain well.

3. Add pasta mixture to cream cheese mixture; stir well. Serve immediately. Yield = 2 servings (serving size= 1 cup).


Enjoy!

Peggy

[Vicanddi]

Thanks Peggy. :) Sounds great!

And good luck with your MasterCook, I love mine. Let me know if you have any questions or need any help with it. It's actually fairly user-friendly, you just have to get used to it.

[Peggy]

Thanks Dianne! I may call on you for help as I progress into the software. Right now I'm a bit intimidated, but I'll learn in baby steps!:)

Peggy

[Meg O'C]

I can't believe I haven't seen this thread sooner but it is timely. I just pulled my CL Complete off the shelf the other night and starting making a list of some new recipes I want to try out of it. I knew I had barely scratched the surface and found I was always returning to the same old favorites. Nothing wrong with that, of course but it's a big book and I knew there was much yet to be tried. Now I'm inspired to try at least one of the new things I picked before the month is over.

BTW, we love the Italian Vegetable Pie. I've started making them two at a time and then freezing one for later use. It freezes pretty well.

[LonghornGal]

Originally posted by Meg O'C
Now I'm inspired to try at least one of the new things I picked before the month is over.



Reading posts like that gives me the warm fuzzies. It's fun how a random bunch of words you write can be helpful to others at some unknown point! :)

Ok, enough BB fawning. :) Today's reviews:

Chickpea and Corn Patties I have to admit that I'd made these once before last summer, so I don't think it really counts for the challenge. :o But they're tasty. If only I had a food processor instead of having to use a blender... someday, someday... we all need dreams - mine is of a shopping spree at W-S. They still go together quickly and you get a good serving. I served the patties over spinach salad and used salsa all over. Yum!

Cheese and Corn Stuffed Potatoes Who doesn't love potatoes??? Oh, maybe Atkins folks might want to skip this one as I don't think there's much in there but carbs. :D I easily cut this down to a serving for one, and loved it. I couldn't bring myself to pay $4 for a leek so I just tossed in some chopped celery instead. And IMHO it needed some ground black pepper, so I tossed that in. This was an easy one, the only planning ahead is the baking of the potato so you need allow time for that.

This was also my first encounter with cottage cheese - and it was good! I've mentioned before that I've led a sheltered life, right? :)

We've got one more week for the challenge... has everyone selected next month's challenge cookbook? I may need to go shopping! :D

--Kristin

[Rae]

Cinnamon Crumb Cake

I made this last night. It was snowing and I wanted something sweet, homemade and that I didn't have to run out to get an ingredient for. I turned to "Cooking Light Complete" and found this one, that I hadn't tried before. I don't think that I would make this for company, but it was good with a cup of coffee and a good book on a snowy night. Plus, it was easy and made the house smell great!

Cinnamon Crumb Cake
From Cooking Light

1 1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
Cooking spray

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.


Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 211 (29% from fat); FAT 6.9g (sat 1.5g, mono 2.9g, poly 2g); PROTEIN 3.5g; CARB 33.9g; FIBER 0.6g; CHOL 28mg; IRON 1.5mg; SODIUM 206mg; CALC 62mg;

[Rae]

Well, I did discover this thread a little late, but it has been a great inspiration to dust off the "CL Complete" and try some of the recipes I've been meaning to but haven't gotten around to trying.

Spinach, Feta and Rice Pie

I finally tried the Spinach, Feta and Rice Pie last night. It was good but I wasn't blown away by it. I think that my only small complaint is that while it was baking, my entire house filled with the scent of pungent, baking feta. When I tasted the pie, the flavor of the feta seemed to be missing or much more mellow than what I am used to. I think if I make it again, I might add a little more feta, or maybe sprinkle some fresh feta over it so that I get a little of that salty, pungent feta flavor I missed.

[KristinK]

Originally posted by Rae
Cinnamon Crumb Cake
Ooh, I love this one! I actually made it again last Sunday, only I used egg replacer, soured soy milk, and non-dairy margarine, to make it vegan. I also used whole-wheat flour this time, which gave it a dense, nutty texture that we enjoyed, although the all-purpose flour does make it more suitable for company.

[Rae]

Kristin -

The whole wheat substitute in the cinnamon cake sounds delicious. Did you substitute regular whole wheat flour or whole wheat pastry flour? I've sometimes subbed half of the all-purpose with whole wheat but never in cakes. I'd love to try it and am wondering what kind of whole wheat flour you used.

(Kristen) Rae

[KristinK]

Kristen :D -

I used regular whole wheat flour. We were celebrating my sister's 16th birthday with brunch (her favorite meal!), and I made this so my vegan brother could have some cake too. He likes everything as least refined as possible.

I usually sub whole wheat pastry flour in cake recipes, but I made it at my parent's house, and my Mom only had the regular. I was a little worried about the texture, but I was actually pretty pleased with the results. Then again, I like that grainy texture -- I always sub all whole wheat flour in quick breads and muffins, unless I'm making it for someone other than my immediate family.

If you have pastry flour, I would use that. But if you like that extra grainy-ness, try it with the regular. Although it's much more like an Entenmann's cake with all-purpose flour. ;)

[LonghornGal]

Hee hee - guess this is the "Kristin" (or Kristen) thread lately... you're making me drool with all the discussion of coffee cake. :p And I've been eying that Feta pie, good to have the recommendation!

Today's entry - Roasted Vegetable Mac and Cheese: I made it for lunch and reheated leftovers for dinner. Overall I give it a 4 out of 5 - it's colorful, tasty, and filling. You also get a good veggie serving within this dish. It takes a while to assemble (roast veggies, cook pasta, make cheese sauce, combine, bake it all together...) but I thought that in the end it was worth it, especially if you make the entire recipe as written (10 servings). I only made 1/3 of the recipe, but I'm always hesitant to make a ton of something I haven't tried cause I am the leftover lady. :D

This would be a good dish for a potluck or a large family dinner - you could easily assemble it a bit ahead of time and then pop in the oven to finish. Just don't call it "Mac and Cheese" to the kids cause they'll expect some yummy orange box stuff. :D I'd call it "cheesy pasta".

--Kristin

[NewMrsG]

Originally posted by LonghornGal
Today's entry - Roasted Vegetable Mac and Cheese

Would you be willing to post the recipe? Pretty please?

[LonghornGal]

Sure, I can post. I haven't had the time to put things into MC lately, which is why I haven't been posting the recipes. But for you... :D

First though, today I made the Banana-Bran Muffins. They're a bit more moist than what I consider a typical bran muffin, which is nice and probably due to the sour cream and banana. They're dense but not real big, but since I only have fat-free stuff in the house, that knocked the calorie count down to about 95 each, so I had 2 for breakfast. :) They have kept me feeling satisfied for 2+ hours so I am happy with them.

--Kristin

Ok, here's your recipe for the mac & cheese:

* Exported from MasterCook *

Roasted Vegetable Mac and Cheese

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound eggplant -- peeled and diced - I left the peel on.
2 cups sliced mushrooms
1 cup red bell pepper -- coarsely chopped
1 cup yellow bell pepper -- coarsely chopped
1 cup onion -- coarsely chopped
1 cup zucchini -- quartered and slice - about 1 zuke
4 cloves garlic -- minced
cooking spray
1/2 cup all purpose flour
2 3/4 cups 1% low-fat milk
3 ounces provolone cheese -- shredded - about 3/4 cup
3 ounces grated fresh Parmesan cheese -- divided, about 3/4 cup
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces elbow macaroni -- cooked and drained
1/8 teaspoon paprika

Preheat oven to 450

Combine 1st 7 ingredients in a shallow roasting pan lined with foil and coated with cooking spray. Bake for 30 minutes or until lightly browned, stirring occasionally. remove from oven

Reduce oven temp to 375

Place flour in large saucepan, gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thickened, stirring constantly. (I cooked until I just started to get a slow boil). Add cheeses (only 1/2 cup of the parm), salt, and pepper, cook 3 minutes or until cheese melts, stirring frequently.

combine mac, veggies, and chees sauce in a bowl (I used the mac-cooking pot - no need for another dirty dish). Spoon into a 3 qt casserole coated with cooking spray. Combine remaining parm cheese and paprika, sprinkle over the top. Bake at 375 20 mins or until bubbly.

Yield: 10 servings, serving size 1 cup.

Source:
"Cooking Light Complete Cookbook"

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

Per Serving (excluding unknown items): 272 Calories; 6g Fat (20.9% calories from fat); 14g Protein; 40g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 325mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.


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

[LonghornGal]

hmmm... didn't bump. BUMP! :D

[NewMrsG]

Thanks! This is perfect for us!

[Linda in MO]

Originally posted by Rae

I finally tried the Spinach, Feta and Rice Pie last night. It was good but I wasn't blown away by it.
This is how I make it in case you're interested in a more flavorful version. The original recipe needed to be jazzed up in my opinion. :)

* Exported from MasterCook *

Spinach, Rice, & Feta Pie (my way)

Recipe By : I adapted from Cooking Light, Sept. 1996, page 93
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat Rice
Side Dish Vegetarian Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
3/4 cup chopped onion
2 - 3 green onions -- optional
4 cloves crushed garlic
1 tablespoon all-purpose flour
1/2 teaspoon salt -- or more if needed (I use kosher and I like to use plenty)
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces fresh mushrooms -- sliced and browned
2 cups cooked long-grain rice -- (I use basmati and add salt to the water according to pkg. directions)
1 cup crumbled feta cheese -- (4 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
3 - 4 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees.

Melt butter in large saucepan over medium heat. Add chopped onion, green onion, and garlic and sauté 3 minutes.

Stir in flour, salt, and pepper and stir for about a minute.

Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly.

Remove saucepan from heat, and stir in the browned mushrooms, cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Mix well.

Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.

Bake at 400 degrees for 35 minutes or until set.


NOTES : The original recipe didn't call for green onions, garlic, or mushrooms. It also only called for only 3 oz. feta and 2 T. Parmesan cheese.

[Peggy]

Last night I made the Green Onion Drop Bisquits to go with the EW- Vegetarian Hot Pot recipe that was posted on the BB. They were very easy to make and came out beautifully. I only made #12 bisquits even though the recipe said it would make #16. DD usually doesn't like green onions but she thought these bisquits were great!

Peggy

[ClaraB]

I made the Spicy Orange Hummus from CL Complete this week, and, well, I prefer the original version. There was a bit of bitterness in it that I didn't care for, which may have been from the parsley or the mustard, I'm not sure. Part of the problem may be that I like plain hummus so much that anything else just doesn't measure up!

[Rae]

Thanks Linda, for suggestions on the feta pie. I had thought of adding more feta and garlic, but hadn't thought of green onions or mushrooms. I am enjoying the leftovers but look foward to trying your variation.

Vermicelli with Stir Fried Vegetables and Peanut Sauce

Last night I sat down with Cooking Light Complete and tried to figure out what to do with the bag of stir fry vegetables I wanted to use. The above recipe called for turkey, which I didn't have, but I thought that it would be substantial enough with the peanut butter.

I haven't tried ANY of the other CL peanut sauce recipes, so I have no idea how this one compares, but I liked it. The simplicity of the recipe can't be beat. I just stir fried my veggies in a little seasame oil, added the sauce (1/2 c. chix. broth, 2 T. peanut butter, 3 T soy sauce - whisked together) and then added the 8 oz. of cooked pasta.

When I make it again, I think that I may add some ginger and chili sauce. The sauce was good on it's own, but I REALLY like ginger and noticed that some other recipes include giner. YUM!

[BlueMoose]

Originally posted by Rae

Spinach, Feta and Rice Pie

I finally tried the Spinach, Feta and Rice Pie last night. It was good but I wasn't blown away by it. I think that my only small complaint is that while it was baking, my entire house filled with the scent of pungent, baking feta. When I tasted the pie, the flavor of the feta seemed to be missing or much more mellow than what I am used to. I think if I make it again, I might add a little more feta, or maybe sprinkle some fresh feta over it so that I get a little of that salty, pungent feta flavor I missed.

I love this recipe...I always add mushrooms and roasted red peppers to it. I also bake 2 pans of it at a time, because it makes great lunch leftovers.

[LonghornGal]

Originally posted by Peggy
Italian Vegetable Pie - This was excellent! Simple ingredients and easy to make but delicious. It is in the vegetarian section and uses tofu along with the vegetables. I will definately make this again.
Peggy

This is a great recipe! :) Even though I forgot to buy tofu :o (they rearranged the veggies section and I couldn't find it) So I just added in some extra veggies. I am looking forward to leftovers. The best part was the great cheesy layer on top. yumyum.

Today I also made the Chipotle Black Bean Chili which is also in the vegetarian section (can you tell I need to go to the store for more meat products? :) ) I was wondering why it was so darn spicy until I realized that I had accidentally doubled the amount of chipotle. (Halved the recipe, but forgot to halve that step!) So I stirred in some ff sour cream and that made it more in the 2 alarm fire range. :D It's good and easy and I recommend it for those days when you want a decent fast pot o' chili. Oh, and I threw in some cinnamon because I love a hint of cinnamon with Chipotle. mmmmmmm.

The month's almost up, time to pick a new cookbook! Although I may come back to this one in March. :)

--Kristin

[LonghornGal]

LOL, guess this is the last entry, as it's time for a new challenge.

Today I made the White Chili as a test run for my dinner party later in the week. It was good - very low on the heat scale, which is what I want for this group. If it were just for me I might throw in some Cayenne or something, but just a pinch. It went together quickly - not much chopping, mostly can-opener practice.

JeAnne - thanks for motivating me for this challenge. I look forward to trying more recipes in February from the cookbook that Canice sent me - Solo Suppers which has some fantastic looking dishes. :)

--Kristin

[Vicanddi]

Kristin, congrats on sticking to one book for the month. I used several, guess I get bored too easy, but I still stuck to the challenge of using my cookbooks, for a change! I have made one recipe from Solo Suppers, and it was pretty good, so I look forward to your reviews from that book.

[yorkshirepud]

Originally posted by Peggy

Italian Vegetable Pie - This was excellent! Simple ingredients and easy to make but delicious. It is in the vegetarian section and uses tofu along with the vegetables. I will definately make this again.

I'm making this tomorrow. It has always caught my eye when I've flipped through the book, so after reading this thread, I figured it was about time to make it.

Can't wait!

[CLustik]

Hope it's ok for me to post this review on this thread. CL Complete is one of my most used cookbooks and last night I made the Greek Style Shrimp Scampi for neighbors. It was really good and received good reviews from everyone. I followed the recipe and served it over Orzo with a Greek Salad. My DH gets to enjoy it for lunch. I am too kind to him....:p

[masimmons]

and feta pie. I followed Linda in MO's suggestions a while back and what a difference they make! The next time I'll add some roasted red peppers too. This makes a great dish to take for lunch too.

[Peggy]

I hope people continue to post on this thread even though it's February. I havae been getting so many ideas for recipes to try!:) Here ar some reviews of recipes I tried last week:

Mexican Rice - Very easy and a good side dish for a mexican themed dinner. The canned diced tomatoes and green chiles packed more of a punch than I expected! I was expecting mild green chilies but I suspect they were jalapenos!! A bit spicy for us but we still enjoyed the recipe.

Mexican Cobb Salad with Lime-Cilantro Vinaigrette - An inventive twist on the traditional Cobb Salad. Beautiful presentation. Perfect for company! We thought the salad dressing a too tart and I had to add some sugar to it. Otherwise, the salad was great!!

Corn and Green Chile Souffle - This recipe was a near disaster for me and the first recipe in the Complete Cl Cookbook that has caused me problems. Part of the problem was my fault because I chose to make this on a night when we were in a hurry to get to a school meeting after dinner. To begin with, the recipe calls for a 1 1/2 quart souffle dish. I don't think so!!!:( I prepared the souffle dish as written only to find out that it was way too small. I ended up using a 2 1/2 quart souffle dish and it nearly filled it! In step #3 they have you cooking corn, onion and garlic in the microwave in a 2 quart glass measuring cup. In Step #4 you add flour and milk to it and microwave some more. In step #5, you add egg yolks and the green chilies... OK fine.... but then they tell you to "return milk mixture to the pan" and cook over medium high heat until thick. WHAT PAN??? Everything is still in the glass measuring cup. Where does the pan come from? With all the fumbling around, I got really frustrated and didn't get the souffle in the oven until later. It didn't finish in time for our dinner before the meeting so I had to place it in the refrigerator until we got back. Not a good thing to do with a souffle!! :rolleyes: When we got back I was tempted to toss the entire thing in the garbage disposal but decided to go ahead and finish baking it. The middle never rose (obviously!) but the eggs did set and it did cook. The surprise was, DH and DD loved it even though it was a flatten souffle. The flavors were great but the recipe needs to be rewritten correctly!! Hear that CL??!!

I have more recipes on the menu this week so will report back!

Peggy

[Peggy]

Originally posted by CLustik
Hope it's ok for me to post this review on this thread. CL Complete is one of my most used cookbooks ....:p

Absolutely! Please post more CL Complete Cookbook reviews here!!:)

Peggy

[yorkshirepud]

I made the Spaghetti Pie last night for dinner. It was really good. It wasn't a 'wow' for me, but a definate repeater. DH really enjoyed it too.

One thing that got me though was cutting the noddle. How they managed to cut a noddle in half, layer the bottom/sides with it, and then have enough noodle left to meet the others in the centre is beyone me. Mine didn't meet that's for sure! :rolleyes: :p Good nonetheless.

[Linda in MO]

Originally posted by masimmons
and feta pie. I followed Linda in MO's suggestions a while back and what a difference they make! The next time I'll add some roasted red peppers too. This makes a great dish to take for lunch too.
Cool! Glad my suggestions were helpful to you! :) THanks for letting me know.

[masimmons]

Thanks for sharing them! This is now one of my favorite lunches. Its easy to carry to work and warm up and my co-workers droll at the nice smell.

[LonghornGal]

I'm still using this cookbook - each time I see it I find a new recipe to try. I have to wait for a trip to the store before beginning my new challenge.

Last night: Raspberry Balsamic Chicken - quick, easy, and great on the flavor! I loved it and will be making this again. Oh, I used Strawberry Preserves since that's what I had, but I think it'd be good with any jam. I served with a side of rice with some sauteed veggies mixed in, and was using the rice to soak up the last of the yummy sauce. It's also easy to scale up/down. The leftovers are being saved for lunch on Wed!

--Kristin

[Peggy]

Tonight I made the Pub Salad with the Creamy Tarragon Dressing. The salad was simple but good. The dressing was a bit on the thick side. It said to "drizzle" it over each salad but it was more like dropping big clumps of dressing. I should have thinned it out with some nonfat milk before serving it. The flavors in the dressing were good, though!

Peggy

[Peggy]

Tonight I made the Shepherd's Pie. I substituted ground turkey for the ground beef but otherwise followed the recipe as written. Fairly easy to make and well received by my family. I hardly have enough leftovers for our lunches tomorrow! I also made the Lemon-Dill Carrots as a side dish. This is an old favorite of ours and it consistently comes out great!

Peggy

[Vicanddi]

Peggy, thanks for your review of the Lemon-Dill Carrots. This is one recipe I look at a lot, but then decide to make something different. Nice to know it's a keeper...will make it the next time the urge strikes!

Thanks,

Dianne