Sentences with phrase «as cooking light»

Susan's advice has appeared in such diverse venues as Cooking Light (she doesn't cook light or otherwise), New York Times, Wall Street Journal, Cosmopolitan magazine, Chicago Tribune, Fast Company and Maxim Men's Magazines.

I also do recipe development for food companies such as Lotus Foods and magazines such as Cooking Light using wholesome, healthy and organic ingredients.

Not exact matches

The idea is to help families who live in «energy poverty,» relying on smoky open fires as their main cooking source while also spending a disproportionate amount of their income to access lighting or electricity.

We're now expanding our technology platforms to include lighting and power storage, two needs that are just as fundamental to safe, productive living as cooking.

Without acknowledging its existence, Cook also shed possibly contradictory light on Apple's widely rumored efforts to build an iCar: He suggested that Apple ultimately may decide not to make a car at all, yet he implied that if it did, it could utilize contract manufacturers to do so, just as it does with computers and phones.

Note that the estimate does not take into account any other potential benefits of the program, such as improved health in non-fatal cases or economic benefits from the purchase of money - saving durables such as solar lights, more efficient cook stoves, or water filters (discussed above).

Either they necessitate a deceptive «God», e.g. creating starlight «in transit» which means that for some light the star that supposedly sent said light would never have actually existed, or they would cause effect that should be evident but are not, e.g. temporarily fast starlight would effectively cook many things, such as life on earth, if the required light (and attendant gamma radiation) were compressed into a significantly shorter time frame (think of the radiation from the apparent 13 billion years of the universe arriving at the same time, or even over a 1000 years).

I am also a long - time contributor to major publications such as the New York Times, the Washington Post, Bon Appetit, Food and Wine, Cooking Light, Eating Well, Costco Connection, the Montreal Gazette, Los Angeles Times Syndicate, as well as online at www.ClabberGirl.com.

Well, as far as I am concerned, It is very difficult to choose the best world's food... I may indulge on Ayurvedic indian cooking, light and nourishing, Italian food so full of colors and subtile perfumes, thaï food... Ans as I am french and living in France, of course we have many temptations in our country!

It's not the most flavorful soup as it is since it's so basic, but if you prefer the taste of light cooking and whole foods, you should like this.

As the candy is cooking, rub a light coating of butter on a baking sheet.

Cooking Light has been a favorite magazine for as long as I can remember.

I find it easier to cook and lighter on the tummy as well.

I was worried when I lifted up the first slice, as it did feel rather heavy and looked dense, but on tasting it was actually light, cooked perfectly - had to leave it in the oven on 165 fan for an extra 10 min though (browned nicely on top with cheesecaky cracks even!

Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes — adjust the heat as necessary so the bottoms don't brown before the tops set.

Now, I do find that while the pancakes still taste delicious, they are not quite as light and fluffy as when the batter is made immediately before cooking.

The blueberries, strawberries, and cherries were so beautiful that I couldn't bring myself to cook them as I had originally planned, but using raw fruit makes this ice cream cake taste fresh and almost light, plus it cuts down on the prep time.

Glasses of wine and beer were served and we reached our final course of grilled lobster as we hit dusk and cooked underneath the string lights on the patio.

Most waffle recipes are leavened with baking powder and / or baking soda, which helps the batter turn light and fluffy as it cooks.

Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a tablespoon or so of sugar).

-- Cooking Light «James Beard Award - winning author Elisabeth Prueitt's delicious home - cooked meals come together in this stunning collection... «—Domino.com «Tartine All Day is all about delicious, simple, do - able food, as prepared by someone who really knows what she is doing.»

If you're using onions as one of your veggies in this recipe (or any recipe), check out this video from Cooking Light that shows how to easily chop an onion.

As part of the Cooking Light Blogger's Connection, I was sent a copy of this inspiring cookbook to review and another cookbook to giveaway.

To make them fluffy push them into the center of the pan as they cook and they will be like light, puffy clouds.

Hi Jean, Though I don't use it in cooking, something like Canola would work just fine as would avocado or light olive oil.

Whether watching beef turn from a pinkish - red to light pale brown, or seeing vegetables take on a shine as they get cooked in heat and oil, just standing over the miracle taking place before you, and being able to take part in every single step of the process is something I find extremely liberating and fascinating.

I also like using quick cooking oats as it makes the muffins fluffier and lighter and of course adds a lot of fiber.

For me it's always been classified as one of the light desserts... I think nowadays most home French cooks (and also pastry chefs) make much lighter desserts than those from the Julia Child's times (though some can not be slimmed down, alas....).

These muffins are sweet enough to be passable as a dessert, but light enough to warrant eating before noon with a cold glass of milk when you don't feel like cooking breakfast.

I clipped this tomato - leek pie recipe from Cooking Light's June 2015 issue, intrigued by the quinoa crust and leeks as a primary vegetable in the pie.

This light and healthy recipe jumped out at me, from the first few pages of one of my most recent cookbook finds — Fix - It and Forget - It Lightly: 600 Healthy Low - Fat Recipes for Your Slow Cooker, as I was scanning for a quick and easy way to use the package of chicken breasts sitting in the fridge.

I always cook on stoneware and assumed that they should be a light golden brown but not sure if this correct as it is thicker than anything else I have cooked before.

As explained more in the recipe notes below, you'll know they're cooking properly when you get small bubbles on the top side and light brown spots on the bottom.

1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cLight Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan clight roasted garlic and white wine dressing Parmesan cheese

Click here for recipe Cooking Light, July 2010 This sounded really interesting, and being as it was hot as hell this week, I went with mostly salads.

Don't worry if there are a couple light pink bits showing here or there, though, as you'll be finishing the cooking process in the simmering sauce as it thickens.

This light main dish salad is as simple as cooking...

As quinoa cooks, it twists out from being a flat, round, little circle to a small spiral and becomes light and fluffy.

I too found this to be true, as the batter whipped up like any other «normal» pancake batter would, cooked easily, and turned out to be light, fluffy, and tasting quite like my last recollection of fried dough served at summer camp when I was little.

Cook for approximately 2 minutes on each side until a light golden brown, adjusting heat as necessary.

With hurricane Irma making her way north and approaching Atlanta as a tropical storm, we've spent the day prepping a few no - cook food options and charging up the essentials like phones and lights.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Add a little honey or syrup in the mix, cook them in a pan, and you will not need syrup as they come out sweet, light and very tasty.

As well as appearing in print and broadcast media, including «Dr. Oz,» «Access Hollywood Live,» Cooking Light, Shape, Woman's Day, Ladies Home Journal, Better Homes & Gardens, Oprah.com, Well + Good, and Lupus Now (cover storyAs well as appearing in print and broadcast media, including «Dr. Oz,» «Access Hollywood Live,» Cooking Light, Shape, Woman's Day, Ladies Home Journal, Better Homes & Gardens, Oprah.com, Well + Good, and Lupus Now (cover storyas appearing in print and broadcast media, including «Dr. Oz,» «Access Hollywood Live,» Cooking Light, Shape, Woman's Day, Ladies Home Journal, Better Homes & Gardens, Oprah.com, Well + Good, and Lupus Now (cover story).

Coconut flour ensures that these will cook up just as light and fluffy as waffles that don't come preloaded with vegetables, and coconut milk and coconut sugar keep this free of dairy and refined sugars.

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Found this recipe as one of the top recipes of the year in Cooking Light Magazine so I saved it.

I used boneless, skinless chicken thighs (all the grocery store had on hand at the time), skipped the wood chips (as some other reviewers have suggested), and we put heavy duty foil down on the grill but lit the burners directly underneath (took about 20 minutes total cook time, turning and basting with syrup every 5 minutes).

As we're so busy at the moment, dinner is ideally something that doesn't require too much preparation or cooking time, is super fresh and light, yet also filling.