Cover image for The complete Cooking light cookbook
Title:
The complete Cooking light cookbook
Author:
Oxmoor House.
Publication Information:
Birmingham, AL : Oxmoor House, [2000]

©2000
Physical Description:
528 pages : color illustrations ; 26 cm
General Note:
Includes index.
Language:
English
Added Corporate Author:
ISBN:
9780848719456
Format :
Book

Available:*

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RM219 .C66 2000 Adult Non-Fiction Central Closed Stacks
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RM219 .C66 2000 Adult Non-Fiction Open Shelf
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RM219 .C66 2000 Adult Non-Fiction Open Shelf
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RM219 .C66 2000 Adult Non-Fiction Open Shelf
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RM219 .C66 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

Over 1,000 double-tested recipes All-time best tips and techniques with step-by-step photos Light-cuisine cooking secrets.


Excerpts

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.

Table of Contents

Welcomep. 6
Nutritional analysisp. 8
Kitchen basicsp. 9
Appetizers and beveragesp. 21
Breadsp. 61
Cakes and frostingsp. 109
Cookiesp. 143
Dessertsp. 161
Pies and pastriesp. 193
Fish and shellfishp. 219
Grains and pastasp. 243
Meatless main dishesp. 277
Meatsp. 307
Poultryp. 345
Salads and dressingsp. 387
Sandwichesp. 425
Sauces and condimentsp. 437
Soups and stewsp. 457
Vegetable side dishesp. 485
Appendicesp. 507
Indexp. 512