Wednesday is recipe day at Cooking Manager. My sister enjoys this recipe, that includes no garlic or onions. It’s from the New York Times Jewish Cookbook. Bulgur Wheat Pilaf Serves 4 Ingredients: 2 tablespoons melted clarified butter or olive oil 1/2 cup broken-up uncooked noodles (preferably fine) 1 cup bulgur wheat 2 cups water 1/2 […]
July 14, 2010
Cabbage Braised with Onions
Wednesday is Recipe Day at Cooking Manager. I just saw this recipe in my brother’s copy of Mark Bittman’s How to Cook Everything. It needs occasional attention so use a timer to remind you to stir. Makes 4 servings. Ingredients: 2 cups sliced onions 3 tablespoons butter or olive oil 3 tablespoons tomato paste 1/4 […]
July 7, 2010
Vegetarian Chili Potato Stew
This recipe, contributed by Ayala Aidman, is dairy and gluten-free. This recipe freezes well, and re-heats well.According to Ayala, the chopped potatoes and celery are key to the success of this dish. Prepare large oval crock pot. Ingredients: 1 c. dry kidney beans ½ c. dry pinto beans ½ c. dry black beans 1 ½ […]
June 30, 2010
Cool No-Cook Summer Salad: Tabbouleh
Tabbouleh is a simple salad based on bulgur wheat, a boon for a busy cook who wants to eat healthy. To make bulgur, grains of wheat are cracked and partially cooked. Either cook it briefly in boiling water or merely soak it, like in the recipe below. Bulgur is sold according to coarseness, from whole to very fine.
For a light no-cook summer meal for 3-4 people, add some yogurt or canned beans, or serve with tuna or prepared chumus (chick-pea spread).Tabbouleh is a simple salad based on bulgur wheat, a boon for a busy cook who wants to eat healthy. To make bulgur, grains of wheat are cracked and partially cooked. Either cook it briefly in boiling water or merely soak it, like in the recipe below. Bulgur is sold according to coarseness, from whole to very fine.
For a light no-cook summer meal for 3-4 people, add some yogurt or canned beans, or serve with tuna or prepared chumus (chick-pea spread).
June 23, 2010
Low-Fat Vegetarian Chili
Wednesday is Recipe Day at Cooking Manager.
Reader Viviana sent me this recipe for vegetarian chili. It comes from the Weight Watchers cookbook. Chili is great because it contains vegetables and legumes, and cooks in one pot. If you have leftover cooked vegetables, meat, broth, or grains,you can add it in. And you can skip the instant broth, too.
Is the preparation time less than twenty minutes? If you have cooked beans on hand, and chop quickly, than yes. But you can also wash and prepare the vegetables the evening before, or at any point during the day.
June 16, 2010
Easy for Summer: Beet Salad with Yogurt
Cool and easy, healthy and tasty beet salad with yogurt with a Mediterranean twist.
June 9, 2010
Easy, Tasty Fish Stock
If you ever buy fresh fish cut into fillets, make sure to take home the trimmings too. You can use them to make fish stock, which is a wonderful base for any kind of soup containing mushrooms, lentil, beans, grains, onions, or whatever you have on hand. You can also use it as a base for sauces or cream soup. Store covered in the refrigerator for a few days, or freeze in small containers for later.
You can ask the fishmonger if he has extra trimmings, but make sure they are fresh.
June 3, 2010
Recipe: Oil-Based Pie Crust
Pie crust is usually made with butter or margarine, both of which I avoid. In my post on creative pie crusts, reader Ilana gave a recipe for an oil-based crust. I finally got around to trying it the other day and was pleased with the texture. The recipe includes instructions for mixing by hand or with the food processor, and baking in the microwave or conventional oven.
May 26, 2010
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.
May 19, 2010
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. […]
