Wednesday is Recipe Day at Cooking Manager. Thanks to Rachelle Isserow for sending in this elegant dish. Serves 4-6. Ingredients: ½ cup olive oil 1 medium onion 3 large cloves garlic, peeled and minced 1 pound mix of green and yellow beans, trimmed and sliced at an angle Salt and freshly ground pepper to taste […]
September 29, 2010
Vegetarian Nut Loaf
An easy vegetarian recipe. You could make it in the microwave, but you would need to soften the onions first for about five minutes on high before adding the other incredients. You could make it gluten free by substituting rice flour for the crumbs. Contributed by reader Aviva Hadas. Vegetarian Nut Loaf Instructions: 1 cup […]
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 […]
September 8, 2010
Mango Salsa with Coriander and Lime
Wednesday is recipe day at Cooking Manager. I found some limes in the local market, where they are only available a few weeks a year. Luckily, I found this recipe for mango salsa on AllRecipes (there are more limey ideas on the Cooking Manager Facebook page). The recipe called for a teaspoon of sugar, but […]
September 1, 2010
Spicy Tongue with Garlic and Allspice
Long-time readers will realize that this recipe is unusual for Cooking Manager, where I tend to focus on more frugal ingredients. There’s a story behind my choice. A local reader asked me how to handle a large package of sliced, frozen tongue.
August 25, 2010
Honey Cake in the Food Processor
This traditional honey cake contains only two tablespoons of oil, but honey, coffee and spices make it satisfying and tasty. This recipe makes two generous loaves. I serve one on Rosh Hashanah, and freeze the second for dessert before the fast of Erev Yom Kippur. Wrap the cake carefully and it will keep well for […]
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 28, 2010
Egyptian Rice and Lentils
Egyptian Rice and Lentils
From Mediterranean Light by Martha Rose Shulman
Serves 4
Ingredients:
* 6 ounces (1 cup) brown lentils, washed and picked over
* 3/4 teaspoon salt
* 1 tablespoons plus 1-1/2 teaspoon olive oil
* 1 large onion, 1/2 chopped and 1/2 thinly sliced
* 1 tablespoon crushed cumin seed
* 1/2 teaspoon ground cinnamon
* 1/2 cup long-grain (or brown ) rice
* 2 cups water
* freshly ground pepper
* 1/2 cup plain low-fat yogurt for topping
