Wednesday is Recipe Day at Cooking Manager. My husband bought some pumpkin in the market, so I improvised with this easy, tasty soup for our holiday meal. I got the idea to use wine from a recipe in The New Vegetarian Epicure, but I didn’t have leeks or some of the other ingredients called for. […]
April 21, 2010
Rice and Chickpea Casserole with Tomatoes
Wednesday is Recipe Day at CookingManager.Com. Today’s recipe is vegetarian, gluten-free, easy and delicious. The morning after I made this, my six-year-old asked if she could have some of the leftovers. Serves 4-6 Ingredients: 2 tablespoons oil 1.5 onions, chopped 4 cloves garlic, chopped or minced 1.5 cups brown or white rice 3 fresh, ripe […]
April 14, 2010
Recipe: Low-Fat Turkey Chili in Crock Pot
This is an easy, filling, and very flexible recipe with a vegetarian option. Double it and save half for an extra meal (or two).
March 24, 2010
One-Bowl Passover Cakes (Gluten-Free)
Most Passover cakes require separating eggs. If you grew up kosher, you may remember cakes with a layer of sticky goo at the bottom. But these cakes, from potato starch are mixed in one bowl. You can’t get simpler than that. And before you ask, many baking powders are certified kosher for Passover.
These flourless, gluten-free cake recipes were developed by Malky, who runs an email list for Jewish homemakers.
March 17, 2010
Chard Sauteed with Olive Oil and Garlic
Fresh chard is coming into season and the markets are full of this bright green delicacy.
Chard can be used in any recipe calling for spinach. The only difference is that the white stalks take longer to cook than the green, leafy parts.
I sauteed these, based on a recipe by Anna Wintour in The New Vegetarian Epicure.
March 10, 2010
Rapes in Potage (Turnips)
Wednesday is Recipe Day at Cooking Manager. For the next few weeks I’ll focusing on recipes that are kosher for Passover, as well as gluten-free. This recipe was submitted by reader Devo:
Here is a recipe I made once for a medieval feast. You can use any combination of root vegetables in place of the turnips, carrots, or parsnips.
Rapes in Potage
March 7, 2010
Guide to Buying Gluten-Free Products on Passover
In Jewish communities across the globe, stores are stocking shelves with Kosher for Passover (KFP) products. And people with celiac disease, or their parents, whether Jewish or not, are stocking up on KFP foods for their children. What’s the connection?
The central food of the week-long Jewish holiday of Passover is matzah. Matzah can be made of any of five species: barley, oats, rye, spelt and wheat. Wheat is the only kind generally available. Because of the quantities required and the strict rules surrounding its production, matzah is generally made in a separate factory.
Eating matzah is an important part of the Seder, the festive meal served on the first night of Passover. This doesn’t concern non-Jews with celiac. What’s important for celiac sufferers is the prohibition against leavened foods, or chametz.
March 1, 2010
The Potato Cake Mystery
Potato cakes are a food I remember fondly from my childhood. My mother made these crispy treats often, for two reasons: First, the main ingredient was leftover potatoes, and second, they cooked in the broiler.
February 18, 2010
Red Snapper with Lemon and Dill
Wednesday is Recipe Day at CookingManager.Com.
Yesterday I went for a walk to our local shuk (open air market).
I wasn’t in the mood to cook, so when I passed the fish stand I knew that’s what I would get. Fresh fish is so easy to make, and the red snapper cost only $5 for three medium-sized fish.
