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Cooking Light -- April 2010


By The eat food NOT money cookbook (Visit website)





It's time again for my Cooking Light magazine review. The April 2010 issue is packed full of great Spring recipes that you'll love plus they have a section on food myths this month! Here are the highlights:



Nutrition Myths That Shouldn?t Keep You From Loving Food (p. 134) ? Cooking Light reveals the truth about 10 nutrition myths so you can finally love food again. Myths include:
 
Myth:   The only heart-friendly alcohol is red wine

Truth:  Beer, wine, and liquors all confer the same health benefits



Myth:   Fried foods are always fatty

Truth:  Healthy deep-fried food is not an oxymoron



Myth:   You should  always remove chicken skin before eating

Truth:  You can enjoy a skin-on chicken breast without blowing your saturated fat budget
 
Myth:   Organic foods are more nutritious than conventional

Truth:  There are many good reasons to choose organic, but nutrition isn?t one of them
 
Myth:   Eating eggs raises your cholesterol

Truth:  Dietary cholesterol in eggs has little to do with the amount of cholesterol in the body



The Secret to Healthy Frying (p. 104) ? If you fry in the right oil and follow Cooking Light?s four easy steps carefully, fried foods do have a place in a healthy diet.
Tips include: 


Choose an oil that?s low in saturated fats like peanut, soybean or canola.
Watch the oil temperature like a hawk: If it?s not hot enough, the food will soak up extra oil.
All-purpose flour adheres well because it contains gluten, but too much flour causes the food to absorb too much oil.
 
The Salad Trap (p. 114) ? Think you?re making a smart choice when ordering a restaurant salad? Think again. The editors analyze nutrition information for three popular salads at well-known American chains and offer tips to make smarter salad choices. The findings will surprise you.
 
An Easter Feast (p. 120) ? Cooking Light offers a fresh and savory Easter menu that is really doable if you follow this simple make-ahead plan. Recipes include: Champagne Lemoncello Cocktails; Baked Ham Glazed with Vermouth; Asparagus Salad with Gorgonzola Vinaigrette; Roasted Fingerling Potatoes and Baby Artichokes; and Lavender-Scented Strawberries with Honey Cream.
 
Feed 4 for Under $10 (p. 176) ? In this monthly column, the editors offer recipes that will feed a family of four affordably, costing less than $2.50 per person. Recipes include: Shrimp Pasta; Pork Tenderloin Salad; Mushroom-Stuffed Chicken; and Chicken with Olives.
 
Dinner Tonight (p. 83) ? Cooking Light offers recipes to get a healthy and delicious dinner on the table in 40 minutes or less. Recipes include: Spaghetti with Sausage and Simple Tomato Sauce; Shrimp and Okra Gumbo; Vietnamese Beef-Noodle Soup with Asian Greens; and Crispy Fish with Lemon-Dill Sauce.


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