February 10, 2010

Winter Kohlrabi Salad

In the winter, root vegetables make a great base for a salad. You can use kohlrabi the same way you cabbage in cole slaw. Most coleslaw dressing will work for kohlrabi as well.

Peel the kohlrabi with a paring knife or peeler. The peel can be tough, especially the stem and root ends. For the rest, just remove the smooth outer layer and any bruises. The green layer under the skin is edible, as well as the white center.

I hope you enjoy this simple salad, made in the food processor.
Winter Kohlrabi Salad

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February 3, 2010

Lentil Bake

Wednesday is Recipe Day at Cooking Manager.

Reader Aviva-Hadass sent me a recipe for a vegetarian lentil casserole that can be mixed right in the baking pan. It bakes 70 minutes, or use your oven for something else at the same time. Or make it in the crockpot.
Lentil Bake

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January 27, 2010

Carrot-Apple Salad

Here’s an easy salad, is unusual enough for a pot-luck party. No additional sugar needed.

Ingredients:

* 4 carrots, peeled
* 1-2 apples, cored and cut into quarters. (remove peel or not, as you like)

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January 20, 2010

Rice Pudding in the Microwave

Thanks to reader Ilana for submitting this recipe, along with her notes.
Rice Pudding

From The Jewish Low-Cholesterol Cookbook by Roberta Leviton

* 1 cup raw rice, cooked (I use brown rice — it comes to about 2.5 cups cooked)
* 2 T sugar
* 1/2 t vanilla
* 1/2 t cinnamom
* 1 t lemon juice (I have also used orange juice instead)
* 3 egg whites (comes out fine with two whole eggs instead)
* 3/4 cup milk
* 1/4 cup melted margarine (I leave this out)
* 1/2 cup raisins or chopped dates (optional — I leave this out too).

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January 6, 2010

Beet Soup with Cumin and Ginger

My mother made borscht frequently. My father enjoyed it, me not so much. She served it hot with quarters of cubed potato for a meat meal, and cold with sour cream for a dairy meal. When my husband bought more beets than I knew what to do with, I decided to make borscht too. Then […]

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December 16, 2009

Spanish Rice with Variations

Spanish rice doesn’t refer to a particular type of rice. It’s a cooking method. Instead of just cooking rice with water, you saute onions, add the rice, and brown it for a few minutes before continuing to cook. Spanish rice can be a side dish or a one-pot main course with the addition of meat or beans. My mother usually added an egg at the end for protein and to hold it together.

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November 25, 2009

Easy Chocolate Ice Cream

My 13-year-old son spotted an ice-cream recipe in a cookbook we received as a holiday gift. That recipe required several bowls and a mixer. This simple (but rich) recipe, shared by Robin’s husband, came out much better.

Ingredients:

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October 7, 2009

Grilled Eggplant Dip

Wednesday is Recipe Day at CookingManager.Com. Click here to submit a recipe. Leah shares an easy recipe for the food processor: Grilled Eggplant Dip Ingredients: 1 large eggplant 1 red bell pepper 1 large tomato 1 cloves garlic 3 tbsp cup olive oil small bunch cilantro ½ tsp paprika salt to taste Instructions: Grill the […]

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September 30, 2009

Stuffed Cabbage

Wednesday is Recipe Day at CookingManager.Com. Stuffed cabbage, or holishkes, are traditionally served on the Jewish holiday of Sukkot and most often on the seventh day, the half-holiday of Hoshana Rabba. Anything that must be filled  can seems daunting, but stuffed cabbage is forgiving. The worst thing that could happen is that the rice would […]

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September 9, 2009

Homemade Mayonnaise

Mayonnaise has a reputation for spoiling quickly. But most people have no problem keeping a jar of store-bought mayonnaise for months. I bet they wouldn’t try that with an open can of tuna or a hard-boiled egg.

The acid of the lemon juice or vinegar keeps homemade mayonnaise from spoiling. I store mine in a plastic container in the refrigerator, usually for several weeks. If the oil separates from the egg you can mix them up again—this doesn’t mean the mayonnaise has spoiled. If you are not sure whether the mayonnaise is okay, leave it for another day or two. Then you will know for sure by the smell. Spoiled mayonnaise develops visible mold or mildew.

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