Wednesday is Recipe Day at Cooking Manager. We rarely ate chicken salad growing up. My mother’s style was Eastern European, and I think chicken salad is more American. Chicken salad, though, has solved a problem for me. We like roast chicken, but most of my family prefers dark meat. Leftover roast chicken breast can be […]
February 9, 2011
Vegetarian Ribollita Stew
Robin first introduced me to this delicious, thick winter soup, served with a thick slice of country bread. The actual prep time is short. I chopped the vegetables quickly, by hand. But the recipe calls for cooked white pinto beans, and if you start with dried beans, you’ll need to soak them overnight first. Or […]
September 22, 2010
Quinoa Tabbouleh
Wednesday is Recipe Day at Cooking Manager. Thanks to reader Yosefa, who passed on this delicious recipe. Quinoa Tabulah By Amy Peterson Ingredients: 1 cup quinoa 2 cups water 2 medium tomatoes chopped 6 green onions chopped 1 medium cucumber chopped 1 small green bell pepper chopped 1 cup chopped parsley Instructions: Rinse quinoa and […]
August 22, 2010
Summer Ratatouille with Eggplant and Zucchini
In the summer, you don’t just want something light to eat. You want it to cook before your kitchen gets all heated up. Ratatouille cooks in 20-30 minutes on top of the stove, and it’s easy to make in the microwave too. (The vegetable pictured are raw.) The other day I made this recipe from […]
August 11, 2010
Fijones Frescos: Black-Eyed Peas with Tomatoes
I brought home two cookbooks from my recent trip to the US. Mediterranean Light, by Martha Rose Shulman, and World of Jewish Cooking by Gil Marks. Just about every recipe in Shulman’s book works for me: Whole grains, legumes, vegetables and olive oil. While Marks’ recipes are intriguing, too many include a stick or two […]
August 4, 2010
Egyptian Red Lentil Puree
Red Lentil Puree
Makes 4 servings
You can serve this attractive, vegetarian and gluten-free puree on the side, as an appetizer, or with salad and a sandwich for a light summer meal. It takes 10 to 15 minutes to prepare and about 40 minutes to cook.
From Mediterranean Light, by Martha Rose Shulman
July 14, 2010
Cabbage Braised with Onions
Wednesday is Recipe Day at Cooking Manager. I just saw this recipe in my brother’s copy of Mark Bittman’s How to Cook Everything. It needs occasional attention so use a timer to remind you to stir. Makes 4 servings. Ingredients: 2 cups sliced onions 3 tablespoons butter or olive oil 3 tablespoons tomato paste 1/4 […]
July 7, 2010
Vegetarian Chili Potato Stew
This recipe, contributed by Ayala Aidman, is dairy and gluten-free. This recipe freezes well, and re-heats well.According to Ayala, the chopped potatoes and celery are key to the success of this dish. Prepare large oval crock pot. Ingredients: 1 c. dry kidney beans ½ c. dry pinto beans ½ c. dry black beans 1 ½ […]
June 23, 2010
Low-Fat Vegetarian Chili
Wednesday is Recipe Day at Cooking Manager.
Reader Viviana sent me this recipe for vegetarian chili. It comes from the Weight Watchers cookbook. Chili is great because it contains vegetables and legumes, and cooks in one pot. If you have leftover cooked vegetables, meat, broth, or grains,you can add it in. And you can skip the instant broth, too.
Is the preparation time less than twenty minutes? If you have cooked beans on hand, and chop quickly, than yes. But you can also wash and prepare the vegetables the evening before, or at any point during the day.
May 26, 2010
Microwaved White Beans Boston-Baked Style
The twenty-minute kid-friendly dinner challenge is turning out harder than I expected. I haven’t had much time on the computer lately to look for recipes, but the biggest question is, what is your definition of kid-friendly? Could it include beans or lentils? Cooked vegetables? Does everything need to be in tiny pieces?
This microwave recipe for baked beans takes less than twenty minutes only if you prepare the beans in advance. Preparation time is short.
White Beans Boston-Baked Style
Source: The Well-Filled Microwave Cookbook, Victoria Wise and Susanna Hoffman.
These instructions are for the microwave, but you can easily adapt it to the stove or crockpot.
