Cooking the August 2014 Cooking Light “Dinner Tonight” feature: Part 1

I’m three recipes in to the Cooking Light weekly feature, and so far so good!

Monday started with Vegetable Hash with Poached Eggs with Multigrain Toast and Red Pepper Tapenade


Thoughts: Yum! This was easy to make, but chopping the vegetables is time consuming. I’ll make it again–but I’ll prep all veggies on the weekend so all I have to do to cook them is dump them in the skillet.

Also, the vinegar really did help a lot in keeping the egg together when poaching.

The toast with red pepper tapenade was awesome and a perfect complement to the main dish.

Verdict: Would make again on a weeknight.

Next: Beef and Bell Pepper Kebabs with Mushroom-Ginger Noodles

Thoughts: I totally spaced on getting a picture of this!

OK, so I kinda cheated. I was too lazy to bother threading the beef and peppers on skewers, so I just stir fryed it all. I mean, that has a similar effect, I figure. I feel like this dish took me longer to put together than I thought it would but I’m not really sure why. I hadn’t used five spice before and I liked how the beef turned out. The noodles needed a kick, IMO. Oh, also I forgot to buy OJ so I substituted lemon juice in the marinade, and that worked fine.

Verdict: I’ll make it again, the beef for sure, but I’ll be adding some sambal oelek to the noodles.

And then: Olive and Pesto crusted Cod with Summer Bread Salad


Thoughts: This. This is what I was looking for when it comes to new weeknight meals. This totally took less than 35 minutes to put together like the recipe says–more like 25. I prepared the cod while the oven preheated, and I made the salad while the cod cooked (and was finished prior to the cod). The fish turned out restaurant perfect. I had never cooked cod before so this was a real shot in the dark for me. The salad was super easy to put together–but I excluded the cucumber. Not a fan. I got the cod at Mariano’s, this fantastic new grocery store in Chicago which is part of the Roundy’s chain. Their stuff is really nice quality and the prices are pretty fair.

Verdict: Absolutely making again and highly recommending.

Also, thus far, I’ve had enough left over of every meal to have lunch for work the next day. That’s nice, considering this is more than I normally spend on meals for a week!

Stay tuned for part two, where I wrap up the two final recipes of the week, and I do plan on FINALLY getting my June books posted here over the weekend as well!


3 thoughts on “Cooking the August 2014 Cooking Light “Dinner Tonight” feature: Part 1

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s