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Saturday, September 27, 2008

Cooking Light

I bought the September issue of Cooking Light several weeks ago, but didn't have time to really look at it until a few days ago. I think this issue had a lot of great recipes. It's probably not on the shelves any more, but you should definitely search for this month's recipes on their site.

The first recipe was Turkey-Ricotta Meatballs. Sorry, the recipe isn't posted on their site yet, but I'll try to remember to link it once it it. These meatballs were great - they were very easy because they are baked, and they stayed moist due to the addition of ricotta cheese. The recipe called for part-skim, but I used fat free since that is what I had on hand.

I think my favorite part of the recipe is that it did not give specific directions on how to serve them, and I have found that they are extremely versatile. I put one half of the batch in some homemade tomato sauce (more on that later) and served it with pasta, and tomorrow we are having the second half in a stroganoff-type dish. I imagine they would also be tasty in some barbecue sauce or something similar as an appetizer.

Here they are, straight from the oven:

Now my dilemma is this - I have over half of a container of ricotta left over, and I don't like it on its own. Does anyone have a good recipe that incorporates ricotta?

Tonight I made the Thai Coconut Curry Shrimp. I really like Thai food (and by that, I mean all I have ever had is pad thai), so I decided to try making it. I have to admit that I have never ordered a curried dish at a Thai restaurant before because I was didn't think I would like something with coconut milk in it, but this recipe was quite good and very light.

I only made one substitution - I used dried basil instead of fresh because I couldn't find any at the grocery store.

With brown rice and steamed broccoli:

We also had some frozen and thawed mango for dessert. Yum!

I think I may subscribe to Cooking Light. I have really cut down on the magazines that I subscribe to due to so much paper used and the fact that I can find them online. There are some that I still really enjoy reading in print, though.

What magazine subscriptions do you have?


HangryPants said...

Yum! Well, ricotta is one of my favorite cheeses because it so versatile. You could do something sweet like a cheesecake type thing with it or you could do a version of mac and cheese (just basically macaroni and ricotta and seasoning), eggplant or chicken parm, anything!

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