Comments on: Cooking Light Makeover: The Good, The Bad, and The Peanut Butter

By: Michelle

Michelle — Fri, 02 Oct 2009 22:01:48 +0000

I can always count on you for great reviews. Cooking light has been one of the magazines that I visit while at Barnes and Nobel every month. hahahah I just need to take the leap of faith and subscribe!!

OH PLEASE do try all the noodles in the magazine. I am a noodle whore so i’d love to know which ones are going down in your recipe book!!

By: RunToTheFinish

RunToTheFinish — Thu, 01 Oct 2009 20:10:43 +0000

I don’t know if there is any way not to use PB really..seriously love it with everything

By: pam

pam — Thu, 01 Oct 2009 19:58:32 +0000

Oh, I am all about noodle bowls!!! I can’t believe it, I think I let my subscription run out last month!

By: Jackie

Jackie — Thu, 01 Oct 2009 16:30:58 +0000

Thanks for the great PB tips, especially the great Vegan PB ice cream recipe.

I shall certainly try nut butter the next time I make home made tomato soup as I usually use raw brown sugar to take the acidity out of it 3which isn’t ideal.

I never buy cooking mags any more as I get so many fabulous cooking newsletters emailed to me and there is so much info on websites and blogs there isn’t a need for me to do so anymore.

You are right about the 80′s. The layout of Cooking Light mag reminds me of the series of mags that I used then where you got a free binder every time you collected 20 copies of the mag.

By: Tweets that mention One Frugal Foodie » Cooking Light Makeover: The Good, The Bad, and The Peanut Butter -- Topsy.com

Thu, 01 Oct 2009 15:21:57 +0000

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By: Amy Green (Simply Sugar & Gluten-Free)

Amy Green (Simply Sugar & Gluten-Free) — Thu, 01 Oct 2009 02:01:33 +0000

I subscribe to Cooking Light and honestly I didn’t even notice they had a new look, but I do remember reading the peanut butter article. Maybe it’s because I subscribe to so many magazines or maybe I was just tired.

Either way, I love this magazine. It’s a great way to get ideas about great food with healthier elements.

By: peabody

peabody — Wed, 30 Sep 2009 19:33:58 +0000

I like the new format. But then again, I didn’t like the old Cooking Light, so maybe that is why.

By: Christina

Christina — Wed, 30 Sep 2009 16:39:07 +0000

I just use PB in my asian crockpot pork for a peanut sauce. Yum! Also, I’m not sure this is a “tip” but I love schmearing PB on a warm slice of banana bread. It gets all melty and gooey and is so much better than butter on there!

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Wed, 30 Sep 2009 15:06:42 +0000

I’m sure they get a lot of readers asking for quick and easy recipes. It’s too bad…food is important and worth spending some time on!

By: Averie (LoveVeggiesAndYoga)

Averie (LoveVeggiesAndYoga) — Wed, 30 Sep 2009 14:58:32 +0000

PB tips? Yeah in any kind of dressing or sauce, it’s great. And I love to bake or raw bake with it b/c it’s such a great binder you don’t need a bunch of eggs or flours. Hope the move is hummin’ along there. Been thinking about you b/c personally just moved and it’s tough