One of my most favorite magazines is Taste of Home and quickly becoming my second favorite is Healthy Cooking magazine. The recipes are awesome and there are so many tips and ideas for making meals lighter and healthier.
In the October/November issue Thanksgiving comes to life in healthier versions, comfort recipes are still comforting, though not as rich and there are slow cooking recipes that are sure to take the bite out of Old Man Winter. Truly this issue is the celebration of the harvest and the heart-warming memories of generations past.
I love the From the Editor post in this issue. Its title “thanks, grandma” is reflective of my own Thanksgivings and I think it pays such a tribute to a grandmother, and we all know how much I love mine!
Like Grandma, this issue of Healthy Cooking finds beauty in pies. They are simple recipes, passed through the generations and sure to satisfy. As someone who finds pie hard to resist, it’s great to discover that each of the pies has 300 calories or less per piece. That’s good news! Of course with a selection of pie from Best-Ever Sweet Potato Pie (page23) and Coconut-Streusel Pear Pie (page 23) to more exotic Pineapple Apple and Caramel Custard (page 22) it might be difficult to stop at just one slice!
On page 26, the Healthy Cooking Test Kitchen team takes on Thanksgiving Side dishes and makes them skinny. My favorites on the list are Makeover Sausage Pecan Stuffing and a Makeover Spinach and Artichoke Casserole. Doesn’t that make your mouth water?!
There’s talk of Turkey on Page 60. It takes that centerpiece dish and transforms it into savory soups like Butternut Turkey soup (page 60). It’s a great alternative to the day-after turkey sandwich!
While a team of cooks is impressive, my favorite part is the recipes submitted by ordinary folks like me. Angie Stewart submitted a mushroom pot roast recipe (page30) that left no doubt in my mind why she is the Grand Prize winner. I’m also drooling over Robin Haas, third place entry, Cuban-Style Pork Sandwiches…my Miami days revisited!
I’m going to celebrate fall with the cookie recipe on page 37. They make ghosts and the most adorable jack-o-lantern cutout cookie pops, but I’m creative enough to make them gourds on a stick or scarecrow faces!
I found the article, Back to Our Roots (pages 43 and page 56) an interesting read. It dusted off conversations with my grandfather about parsnips. He loves them. I’ve never tried them. Then there’s the potato. An astonishing fact is that Americans consume about 140 pounds of potatoes each year…per person! Holy spud!
About Healthy Cooking & Taste of Home
Healthy Cooking is a bimonthly publication with a rate base of 625,000 from the editors at Taste of Home. The leading multi-platform producer of information on food, cooking and entertaining, Taste of Home serves home cooks with engaging media that captures the joy and comfort received from food made with love. Taste of Home publishes three magazines (the flagship Taste of Home—America’s largest food and entertaining magazine, with a circulation of 3.2 million— Healthy Cooking and Simple & Delicious); top-selling bookazines; newsstand specials; and popular cookbooks. Tasteofhome.com is a top destination for engaging audiences with kitchen-tested recipes, how-to techniques, cooking videos and lively community forums. Taste of Home is part of The Reader’s Digest Association, Inc. Learn more at tasteofhome.com.
Both Taste of Home and the October/November Issue of Healthy Cooking are available on magazine stands nationwide. I highly recommend both. Even if you never make a recipe from the pages, they are a great read and present some great information.
*I received a copy of Taste of Home and Healthy Cooking October/November Issue in order to facilitate an honest review. The opinions, where expressed, are my own and were in no way influenced by the sponsor. Other experiences may vary.