Tag Archives: Cooking Light
I’ve been eating baked beans out of a can for most of my life. So when I came across a recipe for Slow Cooker Baked Beans, I was excited to finally make the jump from canned corn syrupy stuff to the real deal.
With the weather getting cooler at night, I’ve been craving hearty and warm comfort foods like slow cooker baked beans. This recipe also makes a great side if you’re planning a BBQ or hosting a tailgate party. It’s also packed full of protein and fibre.
Instead of the Korean red chili paste in this recipe, I used a bit of chili sauce that I had in my fridge, but you can also sub in tomato paste for your slow cooker baked beans. Also make sure you use dry mustard and not my mistake of dijon, it can really overpower the dish. As well, you need to find a bag of dried Great Northern Beans – the canned stuff won’t work and will get mushy during the 7 hour cooking time.
The slow cooker does all the work for you in this recipe from Cooking Light. Just add a side of crusty bread and a crisp green salad to your slow cooker baked beansand you have a pretty great dinner if you ask me. Your house will also smell delicious.
See the full recipe I used.
What types of food do you start to crave when the weather gets cooler?
I LOVE brussels sprouts.
I did not grow up eating them, so they are a bit of an exotic food for me. Whereas Paul ate them as a kid and still hates them to this day – even when I slather them in maple syrup and serve it up with crispy bacon. I came across this recipe in the November 2014 issue of Cooking Light and it shot right to the top of my to-do list. These Maple-Glazed Brussels Sprouts are also great to serve for a crowd.
It’s perfect as a weeknight side dish or for your Thanksgiving table. To save time, I buy the pre-washed version from Trader Joe’s and I just do the cutting while the bacon is cooking. Here’s the recipe for Maple-Glazed Brussels Sprouts:
- 7 slices of bacon, chopped
- 3 lbs of Brussels sprouts, trimmed and halved
- 2 large shallots, thinly sliced
- 1/3 cup chicken broth
- 1/4 cup maple syrup
- 2 tablespoons red wine vinegar
- 1/4 teaspoon of cayenne pepper
By: Lisa Ng
Need an easy mid-week dinner idea that’s also healthy?
I love pasta and I also love bacon. This BLT pasta brings my two loves together and the lettuce in this recipe is actually spinach – so you get the extra health benefit happening here. This recipe is adapted from Cooking Light, which is a magazine I’m really getting into as I’m trying to cook more at home.
- 8 ounces uncooked penne pasta
- 8 applewood smoked bacon slices, cut into big pieces
- 2 cups grape tomatoes, halved
- 1/4 teaspoon kosher salt
- 1 (6-ounce) package baby spinach
- 1/2 teaspoon freshly ground black pepper
- 1 ounce fresh Romano cheese, finely grated (about 1/4 cup)
1. Bring water and salt to a boil in large pasta pot, cook to al dente and drain.
2. In the meantime, heat a dutch oven or large skillet over medium high heat. Add bacon pieces and cook until crispy. Remove from pan to a paper towel-lined plate. Leave drippings in the skillet.
3. Add tomatoes and salt to the skillet and cook until tomatoes begin to burst.
4. Add spinach and pasta to pan; cook until spinach begins to wilt.
5. Sprinkle pasta with bacon, pepper, and cheese.
(Optional side) Serve with steamed or sauteed broccolini or rapini with a little extra cheese sprinkled on top.