Helping Home Cooks Save Time and Money
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
Please welcome reader Ruth Kilner for this week’s interview. Name, location, family: Ruth Kilner, originally from Scotland, currently from Jerusalem, married to James and mother of 3 adorable girlies: Esther (6), Shira (4 1/2) and Tehilla (3). Tell me about your mother’s cooking style and your family meals as a child. Meals were always eaten […]
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)
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).
Oatmeal, a true super food:
My father always told me, “Oatmeal should not be the consistency of snot!” When I was a little girl, my father made oatmeal every morning with this family recipe that’s been with us for at least 3 generations. Now it’s my turn to share it with my family, and with you.
Oats are a great way to start your day or even as a light dinner.
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 […]
Welcome to my first interview with readers of Cooking Manager. Thanks to victim volunteer Tikva Sasson, who blogs at Aliyah Lift.
# Please tell us about yourself and your family. Tikva Sasson, Ma’alot, Israel. I’m 41, Yitzhak, 43 – kids Shem Tov, 19, Bracha 17, Esther 14 and Nissim 8.
# What do you remember about family meals when you were growing up? What was your mother’s cooking style (if she did the cooking)?
I read an article by a woman trying to get a recipe for the patties her European-born grandmother would make. The grandmother started by removing a covered plate of cooked zucchini from the refrigerator. The granddaughter tried to get down exact quantities with no success. The granddaughter just knew that the dish was delicious. She didn’t know that there was no set recipe and they were different each time.
Here is my guide to making patties. You can use fresh ingredients or pre-cooked. The basics are eggs, a filler like flour, breadcrumbs or oats, and flavorful meat, fish, vegetables, milk or cheese. The patties need to hold together.
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.
