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.

Pumpkin Soup with White Wine and Rosemary

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. […]

Mushroom-Barley Soup

This healthy, vegan/vegetarian low-fat mushroom barley soup takes ten minutes of preparation and a a little more than an hour to cook.

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 […]

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).

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.

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

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.

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.

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