Cooking Light Archives - Aggie's Kitchen

Bring on the Cookies!

Aggie Goodman — Fri, 04 Dec 2009 12:59:56 +0000

That’s what happens this time of year right? Every where you turn….there’s a festive cookie recipe you want to try…cookbooks, magazines, blogs. I’ve never been huge into cookie baking, but I can see where it can become a bit of a “sport”…I think this year I will be baking a few more than I normally do.

Our Cooking Light Virtual Supper Club is having a Cookie Exchange for this month’s theme. The girls and I each picked a Cooking Light cookie recipe to bake, taste and feature…and here’s what made it to the plate:

Jamie: Raspberry Strippers
Shelby: Chocolate Hazelnut Thumbprints
Val: Orange Walnut Tassies
Hélène: Maple Date Bars
Aggie: Peppermint Patties

Check out each member’s blog to see their cookies and recipes!

It was hard to choose just one cookie…but when I saw the Peppermint Patties I thought they were a perfect treat. They aren’t just a cookie…they are actually an ice cream cookie sandwich and who’s not a fan of ice cream cookie sandwiches? The cookies are crisp and chocolaty, and the crushed peppermint candy coating just makes this cookie sandwich that much better. My little guy was quoted saying “That was awesome!” after eating his.

If you are in the mood for trying these yummy treats out for yourself visit MyRecipes.com for a printable copy of Peppermint Patties.

I highly recommend following the directions in the recipe that suggests you put back in the freezer for 4 hours before serving. I was impatient and started photographing my yummy cookies immediately after making them and ended up with melty ice cream mess…so we had to hurry and eat them and then start filling a new batch. No worries…we got it under control! 🙂

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Small Plates, Small Bites…

Aggie Goodman — Thu, 12 Nov 2009 12:58:25 +0000

This month our Cooking Light Virtual Supper Club came together with a collection of “tapas style” appetizers to share with you…the timing is actually perfect since most of us are gearing up for the holiday season, which means entertaining and getting together with lots of family, friends and loved ones.

The whole idea behind having a tapas style gathering is to be able to enjoy small bites of different foods while enjoying the company you are with. It’s such a great way to sample different flavors and foods, and if you and your guests enjoy food like I do, then this is definitely a fun way to eat at a party!

My Virtual Supper Club friends Jamie, Shelby, Val and Helene came together with a fantastic menu of goodies…it doesn’t fail that each month as I type out our menu I wish that this “supper club” was actually real! This month’s idea is really inspiring to have a Tapas party of my own soon!

Check out this feast Cooking Light style!

Helene of La cuisine d’Helene – Grilled Pepper Poppers

Val of More Than Burnt Toast – Windowpane Potato Chips & Sliders with Shallot-Dijon Relish

Shelby of Grumpy’s Honeybunch– Harvest Sweet Potato Pecan Pie Tarts

Jamie of Mom’s Cooking Club– Warm Cranberry-Walnut Brie & Mini Crab Cakes with Herbed Aioli

Aggie – West Indies Shrimp & Mini Frittatas with Ham and Cheese

My appetizers turned out to actually be meals for my husband and I. We enjoyed the shrimp one night for dinner and I made the mini frittatas on Sunday morning for something different to have with our coffee. Both turned out delicious.

The mini frittatas were a hit. They were so light and delicious, it was hard to stop popping them in your mouth. These would be great for a brunch or a shower! And seriously, they couldn’t be easier to make. All the ingredients are combined into one mixing bowl and then spooned into a mini muffin pan. I filled mine up completely and got a few less than what I was supposed to, I think filling them 3/4 of the way would be perfect because they do puff up slightly while baking. You could really get creative with these too.

The shrimp dish is very salad-like with a very lightly seasoned oil and vinegar dressing/marinade. I would recommend splurging and purchasing good shrimp for this dish…the flavors in the marinade are very simple so it was all about the shrimp. I had some extra large shrimp in the freezer (leftover from my Pensacola trip) and we loved eating them this way. You can serve it in a nice bowl or a large dish with crusty bread on the side. It’s a great starter dish and could easily be served chilled or at room temperature. And a lot of the prep work can be done ahead of time, making it really convenient to serve at a party (or bring for a potluck!).

Now for those of you who don’t already have a subscription…Amazon.com is offering a $5 subscription to Cooking Light magazine! Offer ends Saturday November 14 so don’t miss out!

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Red Wine Pear Crisp with Spiced Streusel

Aggie Goodman — Tue, 13 Oct 2009 11:43:49 +0000

Another month…another gathering of the Cooking Light Virtual Supper Club. This month one of our members suggested the theme, Cooking with Wine. Now if you know me, you know that got me excited. I love my wine.

There were so many great Cooking Light recipes using wine to choose from! I really wish this “club” wasn’t virtual…I would love to have each of these wonderful ladies cooking these dishes for me!

Cheese Fondue with Apples – Shelby from Grumpy’s Honeybunch

French Onion Soup – Helene from La Cuisine d’Helene

Baked Rice with Butternut Squash – Val from More than Burnt Toast

Salmon with White Wine-Mustard Sauce – Jamie from Mom’s Cooking Club

Red Wine Pear Crisp with Spiced Streusel – Aggie from Aggie’s Kitchen

I’m not a huge dessert eater (not saying I don’t like dessert…just don’t have it often) but when I do I tend to make something with fruit. I like fruit cobblers/crisps/crumbles…whatever you want to call them. I like them because they are easy to make, usually without too much fuss, and for the most part they are on the healthy side. This pear crisp was just that. I’ve never made a crisp/cobbler/crumble with pears, so I was looking forward to trying this. Unfortunately, I couldn’t find Bosc pears to make this with (as the recipe calls for), so I had to settle for Bartlett and I left the skins on (it may not look as pretty but the skin is where the nutrients are!). And instead of the whipped topping I opted for a dollop of vanilla Greek yogurt.

I don’t have to tell you how delicious my kitchen was smelling while the pears were simmering in the wine and then baking in the oven with the spiced streusel. It is a great fall dessert to treat yourself with.

The recipe can be found here on Cooking Light’s site.

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Lemony Orzo Salad – Cooking Light Virtual Supper Club

Aggie Goodman — Fri, 28 Aug 2009 00:51:00 +0000

Our Cooking Light Virtual Supper Club chose to make something light for lunch for the month of September. If you are like me, a turkey sandwich just doesn’t always cut it in the lunch department. It’s nice to change things up a bit, for the sake of health as well as variety.Here’s what is on the lunch menu this month…

Lemony Hummus with Spicy Whole-Wheat Pita Chips – Val of More than Burnt Toast

Mozzarella Chicken Sandwich – Helene of La Cuisine d’Helene

Lemony Orzo Salad – Aggie

Vegetarian Minestrone – Shelby of The Life and Loves of Grumpy’s Honeybunch

Chocolate Fudge Snack Cake – Jamie of Mom’s Cooking Club

Doesn’t that all sound so good? Check out each member’s blog for links to the recipes and their own photos!

(this recipe calls for feta…I didn’t have any on hand so I substituted grated Parmesan cheese…)

I really enjoyed the Lemony Orzo Salad. I am a huge fan of orzo, it’s a rice shaped pasta and can be enjoyed in many types of dishes such as a pasta salad. I loved the simplicity of this dish…lots of chopped up vegetables paired with a whole grain (I used whole wheat orzo). You can easily add something like chickpeas or grilled chicken for protein to make it a balanced meal in itself. The lemon in the dressing brightened it all up! And since the recipe makes a nice size batch it will last you for a couple of lunches (or make a great dish for dinner!).

For a printable copy of this recipe click here.

And don’t forget to visit the other members of the Virtual Supper Club for more great lunch ideas!Enjoy!

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Cooking Light Virtual Supper Club – Key Lime Pie

Aggie Goodman — Wed, 05 Aug 2009 14:32:00 +0000

Our Cooking Light‘s Virtual Supper Club meets again! This month’s theme is based on Regional Cuisine…dishes inspired by the flavors of our own local regions. The ladies in our group came together to create a fantastic dinner party that I only wish I could actually be attending in real life! Our menu this month is as follows:

Bruschetta with Peach Salsa and Melted Brie by Val (British Columbia)
Spinach Salad with Maple-Dijon Vinaigrette by Helene (Vancouver)
Pan-Seared Shrimp Po-Boys by Jamie (Pensacola, Florida)
Double Maple Cupcakes by Shelby (Upstate New York)
Key Lime Pie by Aggie (Central Florida)

You can pretty much find Key Lime Pie on any restaurant menu in Florida…in fact, did you know that Key Lime Pie is the official Florida state pie? (I actually didn’t until I googled it recently…) The juice used in making this sweet but tart pie is from Key limes, which are found in none other than the Florida Keys. I actually have a Key Lime tree in my backyard, it’s still a baby so no limes yet, but I am looking forward to the day when I can go out back and find some of these cute little fruits on the tree! If you don’t have access to fresh Key limes, look for Nellie & Joe’s Famous Key West Lime Juice in your grocery store…its amazing and worked perfectly for this pie!

Key Lime Pie is traditionally made with egg yolks, key lime juice and condensed milk…how do you lighten it up you ask? Well, Cooking Light did a great job in doing so…using a combination of egg whites and whole eggs, and fat free condensed milk. The flavor of the key lime juice is so distinct, you can hardly taste the difference. It’s nice to know that I can enjoy my favorite dessert without the guilt! And it’s hard not imagining yourself beach side while eating a slice!

Click here for a copy of this lightened up Key Lime Pie recipe!!

Oh and P.S….Key Lime Pie should always have a pale yellow custard filling…stay away from the green pies!!

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Cooking Light Week – Day Seven: Frozen Peanut Butter-Banana Pie

Aggie Goodman — Sun, 24 May 2009 04:03:00 +0000

Oh my heaven. Yes…this pie is just that.

That is if peanut butter, banana and chocolate are your thing.

It’s my thing for sure. As a matter of fact, a pie like this – light or not – is really not safe in my house. A pie like this could quickly disappear without the family even knowing about it. Yeah, it’s scary like that. But I promise I will share…

This dessert is a perfect treat for our upcoming warm summer nights. It’s simple to put together and even easier to put in the freezer until it’s ready to serve.

Enjoy!

Oh and if peanut butter and banana aren’t your thing, but chocolate is…check out Jamie’s Triple Chocolate Cheesecake recipe over at Mom’s Cooking Club for our last day of Cooking Light!

Frozen Peanut Butter-Banana Pie

Ingredients:

Crust:

1 cup graham cracker cookies (about 10 sheets)
2 TB sugar
2 1/2 tablespoons butter, melted
1 egg white
cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter (I used Smuckers Natural Chunky)
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup (I used a crunchy chocolate topping)

Directions:

Preheat oven to 350°.
Place cookies in a food processor; process until finely ground. Add sugar, butter and egg white; pulse 6 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Recipe from The All-New Complete Cooking Light Cookbook

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Enjoy your Memorial Day weekend!

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Cooking Light Week – Day 5: Steak and Fennel Sandwiches

Aggie Goodman — Fri, 22 May 2009 17:23:00 +0000

This sandwich has been staring at me for weeks from the front cover of last month’s issue of Cooking Light. Though I’m not a huge steak lover, my husband is and I knew he would be a happy guy if I made these one night. And looking at those sandwiches on the cover, I knew I wouldn’t be too disappointed either.

I love arugula and love fennel. I have to admit, I was more looking forward to eating the toppings on the sandwich then I was the actual steak part but that’s just me and my obsession with veggies. I don’t usually cook fennel, I like to eat it raw in salads with citrus and olive oil so this was a nice change for me as the recipe calls to caramelize it slowly. I also added some spring onions from my grandfather’s garden to the fennel for an extra layer of flavor.

The recipe also calls for beef tenderloin steaks, I wasn’t able to find these at the grocery store so I picked up some eye of round steaks instead. I’m not sure I would recommend these, I think next time I would prefer a lean sirloin instead. Instead of serving these sandwiches with regular mayonnaise, do what we did and throw in a couple of teaspoons of horseradish to your mayo for a homemade kicked up horsey sauce that pairs up perfectly with your steak. I roasted some asparagus on the side for our sandwiches, but am now wishing I would have made Jamie’s Day 4 recipe for New Potatoes with Roasted Garlic Vinaigrette!

Steak and Fennel Sandwiches

Ingredients:

1/2 teaspoon ground fennel seeds
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
3 cups thinly sliced fennel bulb (about 1 bulb)
2-3 spring onions, sliced thin
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
2-3 TB of mayo
2 tsp jarred horseradish
salt and pepper, to taste
8 (1-ounce) slices ciabatta, lightly toasted (I used sourdough)
1 cup arugula

Directions:

Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture, fennel and spring onions; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.
Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.
In a small bowl, combine mayonnaise, horseradish, pinch of salt and freshly ground black pepper to make the horsey sauce.
To prepare sandwiches, spread 2 teaspoons of horsey sauce onto each of 4 bread slices. Top each with one-fourth of beef, one-fourth of fennel and spring onion mixture, and 1/4 cup arugula. Top with remaining 4 bread slices.

Recipe adapted from Cooking Light

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Did you miss any of this week’s other great Cooking Light recipes? Here they are if you did…

New Potatoes with Roasted Garlic Vinaigrette
Chicken with Cashew Cream and Mushrooms
Kung Pao Chicken
Turkey Burgers with Peanut Sauce

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Cooking Light Week – Day 3: Chicken with Cashew Cream and Mushrooms

Aggie Goodman — Wed, 20 May 2009 14:00:00 +0000

I really stepped out of my comfort zone with this recipe. It caught my eye the other day when I was browsing the MyRecipes site looking for something to make with the fresh baby bella mushrooms and chicken I had defrosting in my fridge. The original recipe called for Pecan Cream and the sound of it got me interested.

Turned out, I was out of pecans, but instead had some raw cashews that were ready to be used up. I don’t know if I will ever try the original recipe because I fell in love with the cashew cream. I didn’t think it was possible to make a cream sauce without butter or actual cream, but I promise you, this was a cream sauce. It was delicious!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Cooking Light Week – Day 3: Chicken with Cashew Cream and Mushrooms

Author: Aggie's Kitchen
Yield: Serves 6
Category: Chicken
Method: Stovetop

Ingredients

3/4 cup coarsely chopped cashews, toasted
1 cup water
1 1/4 teaspoons salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely sliced onion (I added extra onion)
1 (8-ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package)
4 cups cooked whole wheat pasta
Chopped parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Place cashews in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 teaspoon salt; process until smooth, scraping sides of bowl once.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes on each side or until done. Remove chicken from pan; keep warm.
Add onions and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 1/2 minutes. Add pasta to pan and toss. Top each serving with sliced chicken breast. Garnish with parsley and parmesan cheese, if desired.

Notes

Recipe adapted from Cooking Light

Do you like Kung Pao Chicken? Jamie cooked up a Cooking Light version of it for yesterday’s recipe…check it out here!

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Cooking Light Week – Day One: Turkey Burgers with Peanut Sauce

Aggie Goodman — Mon, 18 May 2009 14:00:00 +0000

Are there any Cooking Light fans out there? Well, you are in store for a treat. My sister in law Jamie and I are hosting a week of Cooking Light recipes this week! Jamie just started her very own food blog this month, Mom’s Cooking Club, and I am so excited for her! She’s been reading my blog since I started it almost a year ago and has been one of my most supportive and avid readers. She loves to cook like I do so we share lots of emails and conversations talking food. What’s extra special about her blog is that her two young twin daughters are going to be helping her in the kitchen, learning along the way!!Go give Jamie a visit over at Mom’s Cooking Cluband say hello!

Now back to the food…Jamie and I are both subscribers and huge fans of Cooking Light. We thought it would be fun to share with you a week full of recipes that we’ve chosen to cook found in magazines, cookbooks and online. Aggie’s Kitchen will feature a CL recipe on Monday, Wednesday, Friday and Sunday of this week. You will also find recipes at Mom’s Cooking Club on Tuesday, Thursday, Saturday and Sunday.

I came across this recipe in The All-New Complete Cooking Light Cookbook that I checked out from the library. This cookbook is great, it’s huge and has so many tasty looking recipes in it. The original recipe called for chicken, but since I had ground turkey on hand I decided to make the burgers into Turkey Burgers instead. They turned out really juicy and full of great flavor. We are always eating turkey burgers at our house so these were a nice alternative to our classic version. The sauce was delicious too, if you like peanut butter, you will love this!

Turkey Burgers with Peanut Sauce

Yield: Makes 4 burgers

Ingredients:

Sauce:

2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced

Burgers:

1/2 cup finely chopped green onions
1 heaping tablespoon chile paste with garlic
1 tablespoon finely minced fresh ginger
2 teaspoons low-sodium soy sauce
good pinch salt and fresh ground pepper
1 lb ground turkey
Cooking spray
4 Arnold's Whole Wheat Sandwich Thins
1 cup alfalfa sprouts

Directions:

To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
Prepare grill or preheat your grill pan.
To prepare burgers, gently combine onions, chile paste, ginger, soy sauce, salt and ground turkey in a large mixing bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack or a preheated grill pan coated with cooking spray. Grill the patties for 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack or grill pan for about 30 second or until lightly toasted and warmed. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll.

Recipe adapted from Cooking Light

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

Cooking Light Week Day 2 recipe can be found Tuesday at Mom’s Cooking Club…

Follow Aggie’s Kitchen’s board Sandwiches on Pinterest.

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Seared Sesame Tuna with Orange Sauce

Aggie Goodman — Wed, 19 Nov 2008 23:09:00 +0000

Is anyone starting to get that rushed feeling that you get right before the holidays? We are leaving for a pre-Thanksgiving vacation this weekend and I’ve been a busy bee trying to get everyone packed up and ready for the trip. Now, most of you know I’m a Florida girl (I was born in NY, but have lived in sunny warm FL for 22 years of my life!), so a trip into the Smokey Mountains is becoming a little overwhelming for me. I’m just not used to being in the cold. I don’t know how to dress for the cold, never mind get my little ones prepared as well. But with the help of my more “travelled” friends out there, I think I am finally ready. I really feel for those that live up north…it’s a lot of work to live in the cold! I guess I just like to be barefoot way too much to move anywhere that I have to worry about wearing boots or socks all the time! 🙂

No but really, I am so excited to take this trip. I have never been to Tennessee…haven’t seen many mountains in my life…and I am so looking forward to seeing some snow! Even more excited for my kids!

This meal has nothing to do with Tennesse or vacations or anything I just talked about. It’s just a really good meal that I made recently for my husband and I. I am trying to incorporate more fish into our regular diet and when searching for recipes using tuna (frozen and on sale!) this Cooking Light recipe caught my eye. It was delicious!

I made it more kid friendly by subbing chicken breast tenders for the fish and cooked them the same way. So the kiddies ate Sesame Chicken Tenders while we enjoyed our Sesame Tuna.

(Here are the chicken tenders version…)

You may prefer the tuna a little more rare, or not. It went great with whole wheat couscous and spinach and roasted broccoli tossed in a little sesame oil and chopped garlic.

Seared Sesame Tuna with Orange Sauce

Ingredients:

1 cup water
1/2 teaspoon salt, divided
2/3 cup uncooked couscous
Cooking spray
1/4 cup sesame seeds
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
4 (6-ounce) Bluefin tuna steaks (about 3/4 inch thick)
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon bottled minced fresh ginger
1/2 teaspoon bottled minced garlic
1 tablespoon water
2 teaspoons cornstarch

Directions:

Bring 1 cup water and 1/4 teaspoon salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. (I added chopped fresh spinach to the couscous and let sit covered.)
While the couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine the sesame seeds, flour, 1/4 teaspoon of salt, and black pepper. Dredge both sides of tuna steaks in the sesame seed mixture. Add the fish to pan, and cook 4 minutes on each side or until desired degree of doneness. Remove the fish from pan, and keep warm.
While the fish cooks, combine the orange juice and the next 5 ingredients (orange juice through garlic) in a small saucepan, and bring to a boil over medium-high heat. Combine 1 tablespoon water and cornstarch, stirring with a whisk until smooth. Add the cornstarch mixture to the pan, and cook for 2 minutes or until the sauce is thickened, stirring frequently. Serve the fish with the couscous and sauce.

Recipe from Cooking Light

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

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