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.
[ Continue reading → ]Passover Recipes and Cooking Techniques
Observing the upcoming Jewish Passover holiday requires a change in cooking style, as many foods are forbidden. You may also have limited equipment, and be cooking for a crowd or hosting for the first time.
Below I’ve collected what I think are the most useful posts and Kosher for Passover recipes from Cooking Manager and my Jewish website, A Mother in Israel. I hope you find them useful whether or not you celebrate.
Note: For Passover, replace flour in recipes with matzah meal. All Passover recipes are gluten-free unless they contain matzah meal.
Passover Recipes:
On Margarine, Macrobiotics and More: Interview with Leora
Today’s interview is with reader Leora from Here in Highland Park. Leora designed the new banner for Cooking Manager. If you are reading via email or RSS you may not
[ Continue reading → ]Ten Questions to Ask Before Going to the Store
I’m starting a short series on grocery shopping, with a focus on fruits and vegetables. Today I’m giving you questions to ask yourself when planning a shopping trip. Go here for more on menu-planning.
1. What food do you have in the house? Check what you need to use up. Look in your refrigerator to see what fresh and cooked produce is spoiled or leftover. Why didn’t it get used up? Keep receipts to compare from trip to trip.
[ Continue reading → ]An Award and Ten Things About Me
I don’t usually do this kind of thing here, but when Penniless Parenting awarded me a “Sugar Doll” award I decided it’s time to be more sociable. Thank you for thinking of me!
The idea is to list ten things about yourself that people generally don’t know. So here goes:
1. When I moved to a new neighborhood after college, an acquaintance invited me to Friday night dinner at his neighbor’s apartment.
[ Continue reading → ]Passover Egg Noodles
Wednesday is Recipe Day at Cooking Manager.For the next few weeks I’ll be sharing gluten-free, Passover recipes.
Matzah balls are the classic accompaniment for Passover soups, but these gluten-free egg noodles make a tasty alternative. I make a double batch before the holiday and they keep all week long. But they usually get eaten first.
Passover Egg Noodles
Ingredients:
- 4 eggs
- 4 tablespoons cold water
- 1 tablespooon potato starch (for gluten-free) or matza cake flour.
- Dash of salt
Instructions:
[ Continue reading → ]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
Interview with Viviana: Cooking with My Grandmother
Please welcome Viviana, the subject of this week’s reader interview:
Name, Location, Family: Viviana Aaron, originally from Argentina, then USA and now Israel. Married, mom to two girls, one in college and one at home.
Describe family meals and your mother’s cooking style. Growing up we only had dinner at home, with breakfast and lunch at school. For dinner we always had soup, even in the summer, and some kind of protein with salad or potatoes on the side. My mom was always working so she did not invest much time in the kitchen.
How is your cooking style different from your mother’s? My meals are more varied than my mom’s. I like to experiment in the kitchen. Sometimes this bothers my family because if I cook something they really like I might not be able to reproduce it a second time. So they better enjoy it the first time!
How did you learn to cook? I was my grandmother’s helper since I was very little. I can still cook her recipes by remembering the way she used her hands to knead dough, mix meat for stuffing, cut vegetables in different ways and many other pictures that I keep in my mind.
Guide to Buying Gluten-Free Products on Passover
In Jewish communities across the globe, stores are stocking shelves with Kosher for Passover (KFP) products. And people with celiac disease, or their parents, whether Jewish or not, are stocking up on KFP foods for their children. What’s the connection?
The central food of the week-long Jewish holiday of Passover is matzah. Matzah can be made of any of five species: barley, oats, rye, spelt and wheat. Wheat is the only kind generally available. Because of the quantities required and the strict rules surrounding its production, matzah is generally made in a separate factory.
Eating matzah is an important part of the Seder, the festive meal served on the first night of Passover. This doesn’t concern non-Jews with celiac. What’s important for celiac sufferers is the prohibition against leavened foods, or chametz.
[ Continue reading → ]Blog News and Friday Roundup #28
If you read Cooking Manager by email or RSS reader, you may not have seen my new header, designed by Leora. Leora designs banners, logos and websites and is a pleasure to work with, a true professional.
I’ve also switched to a new theme (layout), and I’d appreciate feedback on ease of reading, navigating and commenting.
Some Jewish readers are starting to think about Passover, which is just around the corner. Religiously observant Jews clean their homes, especially their kitchens, to remove all traces of leavened foods. With that in mind I’ve opened three Passover discussions on the Facebook Cooking Manager fan page:
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