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Cooking Light

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Smoky Roasted Chickpeas

Smoky Roasted Chickpeas These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results. Ingredients 1 (15-oz.) can … Continue reading »

Categories: appetizers, chickpeas, Cooking, Cooking Light, recipes | Leave a comment

Sesame Shrimp with Smashed Cucumber Salad

Sesame Shrimp with Smashed Cucumber Salad Gently smashing fresh cucumber slices helps them absorb much more of the vinaigrette, almost as if they’ve been marinating overnight. It’s a popular technique in many parts of Asia because cucumbers take on sweet, sour, and spicy flavors so well. Start with firm cucumbers and smash with about as … Continue reading »

Categories: Cooking, Cooking Light, recipe sites, recipes, seafood, shrimp | Leave a comment

Salmon with Potatoes and Horseradish Sauce

Salmon with Potatoes and Horseradish Sauce You can’t go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans. Ingredients 3 tablespoons canola oil, divided 1 lb. baby red potatoes, cut into 1/4-in.-thick … Continue reading »

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Seared Cajun-Style Steak with Green Tomato Relish

Seared Cajun-Style Steak with Green Tomato Relish Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium. Cajun seasoning is a balanced blend of garlic powder, paprika, dried herbs, and ground red pepper. We pair the … Continue reading »

Categories: At Home, beef, Cooking, Cooking Light, recipe sites, recipes | Leave a comment

Spice-Roasted Salmon with Roasted Cauliflower

Spice-Roasted Salmon with Roasted Cauliflower Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy. You could also … Continue reading »

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Salmon with Orange Marmalade

Salmon with Orange Marmalade Ingredients ¼ cup orange marmalade 2 tablespoons low-sodium soy sauce 2 garlic cloves, minced 1 1/2-pounds salmon fillets ¼ teaspoon salt Method 1. Preheat oven to 400°. 2. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with … Continue reading »

Categories: Cooking, Cooking Light, myrecipes.com, recipes, salmon, seafood | Leave a comment

Sofrito Pinto Beans

Sofrito Pinto Beans We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito–aromatics sautéed until tender with tomato and vinegar–and adding canned pinto beans. The result is better than any seasoned bean you’ll find in a can. Ingredients 1 tablespoon extra-virgin olive oil 1 cup finely chopped … Continue reading »

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Zucchini and Spinach Chilaquiles

Zucchini and Spinach Chilaquiles This verde version of a Mexican brunch classic is the perfect introduction to summer. If you have time, try switching out canned tomatillos for fresh: Remove the papery husks from 8 ounces fresh tomatillos, toss with 1 tablespoon oil on a baking sheet, and broil 6 minutes or until lightly charred. … Continue reading »

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Dutch Baby with Strawberries and Pistachios

Dutch Baby with Strawberries and Pistachios The key to the dish’s dramatic puff comes from oven spring—the jolt of heat and steam the batter gets when it’s poured into a sizzling hot pan and placed in a cranked-up oven. The butter browns instantly when it’s added to the pan, but pouring in the batter right … Continue reading »

Categories: breakfast, Cooking, Cooking Light, pancakes, recipes | Leave a comment

Shirred Eggs with Marinara and Feta While shirred eggs traditionally cook with a splash of heavy cream, we’ve lightened this version—and made the flavor even bolder—by enriching the egg with a little extra-virgin olive oil and tangy feta cheese. The process is delightfully simple: Just crack the eggs into the oiled mini cocotte, add the … Continue reading »

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