Posted by: Thursday on: June 29, 2009
The main recipe was from Cooking Light, as usual. The chicken I got was about 4.7 lbs, and we had to double the spice rub. The time on the grill is about right, and definitely follow the directions on coal setup.
The second recipe is a salad with avacado, cucumber and cherry tomatoes. It’s also from [...]
Posted by: Thursday on: June 15, 2009
From Cooking Light. Ended up sort of doubling/tripling this, and I can’t imagine how 1/2 lb chicken would make very many kebabs. Used more like 1 1/2 lbs chicken, and two zucchinis and it made five kebabs.
Served it with mostly plain couscous. That is, only flavored with some chicken broth and Cavender’s Greek Seasoning.
A Goats [...]
Posted by: Thursday on: August 30, 2008
Both found in the What’s Cooking Indian cookbook, which is an amazing basic Indian recipe book. The two recipes are seperate, but worked very well together. Simply fry up some papadams to soak up the curry sauce. The most surprising thing was how well Trader Joes Chenin Blanc worked with it. Despite being 13.7%, it [...]
Posted by: Thursday on: July 18, 2008
The recipe for the Greek couscous can be found in the Complete Cooking Light Cookbook on page 259. I did not use red onion, used zucchini in place of cucumber and doubled the couscous amount.
The yogurt marinade for the chicken, which we used thighs, is simply plain yogurt combined with fresh cilantro, minced garlic and [...]
Posted by: Thursday on: June 22, 2008
Recipe found on page 242 of the June 2007 Cooking Light. It’s listed as one of their superfast recipes and it really is. Simply rub on the spice, bbq the thighs, and while you’re doing that, couscous takes all of five minutes and same with the yogurt sauce, which only contains three ingredients. Serve with [...]
Posted by: Thursday on: May 8, 2008
Page 264 in the May 2005 issue of Cooking Light. The main modification was the use of about a cup of plain, nonfat yogurt with the rub, making a marinade instead. And we inadvertently marinated it overnight. However, this made it very flavorful and tender. We had rice and a fresh pineapple and avocado salad, [...]
Posted by: Thursday on: April 11, 2008
Page 180 from the April 2006 issue of Southern Living. Basically a baked pasta casserole. I used two 10 oz cans of canned chicken as opposed to four cups of fresh. I also used 8 oz sliced fresh mushrooms instead of a 6 oz jar. The only other modifications was lightening up everything. I.e. all [...]
Posted by: Thursday on: April 9, 2008
Page 166 of the April 2006 Cooking Light. It’s actually a menu including Cumin Roasted Jo-Jo’s and green beans. The Jo-Jo’s ended up taking about 35 minutes, but we also used 3 large baking potatoes. Also used chicken thighs instead of breasts. The flavor was a bit hard to pinpoint. Maybe a sort of Caribbean [...]
