at home with ann

Another recipe from Cooking Light.  Another keeper.  Jon and I both agreed these were delicious, and I'll be making them again soon.  I especially liked that I could prep them in advance and then pop them into the fridge so Jon could cook them up quickly after Colin went to sleep.  I actually enjoyed eating this slowly and drinking a glass of wine, instead of slamming down my food as quickly as possible while holding a wiggly, bouncing person on the verge of an exhaustion induced meltdown in one arm.  Hoisin-Glazed Salmon Burgers with Pickled Cucumber recipe from Cooking Light Pickled Cucumber: 1/3 cup water 1/4 cup cider vinegar 1 teaspoon sugar 1/2 teaspoon minced garlic (I used one clove, grated) 1/2 teaspoon minced fresh ginger (I grated this as well - keep your ginger in the freezer) 1/4 teaspoon crushed red pepper flakes 24 thin slices English cucumber (I sliced a whole cucumber on the mandoline) In a saucepan, combine first six ingredients (...

I love Cooking Light.  Out of all the food and cooking magazines I've subscribed to over the years (there have been a lot), it's my favorite.  Every month I bookmark at least half of the recipes.  Aside from offering healthy meals, as the name suggests, their recipes have a lot of variety, use ingredients that I have on hand or are easily obtained, and have simple, straightforward directions.  I made these on a hot night, and they were a nice, light meal.  My brother-in-law Matt, my newest full-time taste tester, declared them to be innovative and fun.  You can't ask for much more than that.  Asian Lettuce Wraps with Hoisin Peanut Sauce based on recipe from Cooking Light Serves 4 Ingredients: Sauce: 1 teaspoon canola oil 2 garlic cloves, minced 1/3 cup water 2 Tablespoons creamy almond butter (or peanut or sunflower, any nut butter will do) 4 teaspoons hoisin sauce 1/8 teaspoon crushed red pepper juice from 1 lime (about 1 Tablespoon) ...