HotmailFish, fries and fudge...minus the fat
‘Cooking Light’ marks 20 years with classics that have stood the test of time
 | NBC News video |
 |
Cook light with these recipes Sept. 12: Chef Billy Strynkowski shows TODAY’s Ann Curry easy and delicious meals that taste good but save calories. Today Show Kitchen |
Recipes from TODAY |
 |
Follow us! |
 twitter.com |
 | Slideshow |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
 |
 Doctor shares status of Ft. Hood victims Nov. 7: NBC’s Lester Holt speaks with Dr. W. Roy Smythe of Scott and White Hospital. |
“Cooking Light” magazine celebrates its 20th anniversary with these great-tasting, healthy recipes that have stood the test of time.
Serves 4
INGREDIENTS
Aioli
Fish
1. To prepare aioli, combine cilantro, mayonnaise, serrano and garlic, stirring well
2. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and black pepper in another shallow dish.
3. Heat 2 T olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.
MANAGE YOUR RECIPES
Garlic fries Elaine Magee, Cooking Light Serves 6 INGREDIENTS • 4 t canola oil • 3/4 t salt • 3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips • Cooking spray • 2 T butter • 8 cloves garlic, minced (about 5 teaspoons) • 2 T finely chopped fresh parsley • 2 T freshly grated Parmesan cheese DIRECTIONS Preheat oven to 400 degrees. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and Parmesan cheese to pan; toss to coat. Serve immediately MANAGE YOUR RECIPES |
Serves 20
INGREDIENTS
1. Preheat oven to 350 degrees
2. Coat bottom of a 9-inch square baking pan with cooking spray
3. Combine coffee granules and ¼ cup hot water, stirring until the coffee granules dissolve.
4. Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until butter melts; stir until chocolate is smooth.
5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350 degrees for 22 minutes. Cool on a wire rack.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide