I’m on Food.Com!
I’m honored that my guest blog on stress-free hosting for Rosh Hashanah has been featured in the Eater’s Digest blog at Food.Com, formerly RecipeZaar.
And while it’s not directly food related unless you volunteer in a soup kitchen, please visit my post on volunteering. It’s an entry in JobMob’s guest blogging contest, and the post with the largest number of views wins: Ten Best Practices to Volunteer Your Way to a New Job. Thanks!
[ Continue reading → ]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.
[ Continue reading → ]Ten Essential Tips for Preventing Kitchen Accidents
Last Friday evening, after I lit the Sabbath candles, we heard a sudden deafening noise from the kitchen. I headed over to investigate despite my husband warning me away. He was sure the kitchen was about to explode.
[ Continue reading → ]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
[ Continue reading → ]Rosh Hashanah Tips and Recipes
If you’re celebrating the Jewish new year of Rosh Hashanah, you’ve probably started to plan. Traditional foods for Rosh Hashanah include anything sweet and round. Specific foods include round challahs, apples dipped in honey, fish, the head of a fish or lamb, fish in general, cabbage, carrots, black-eyed peas (apparently common in secular new year’s celebrations), pomegranates, dates, and beets. And I’m sure I’ve forgotten a few.
I’ve collected some links for Rosh Hashanah. Some are from my other website. I’ll be posting a low-oil honeycake recipe on Wednesday.
[ Continue reading → ]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
[ Continue reading → ]Things I Learned from My Appliance Repairman
Long-time readers know I enjoy learning the ins and outs of appliances. So whenever a technician visits, I talk to him (so far all male) and ask lots of questions. Of course, you have to take their advice with a grain of salt as you never know when they are trying to make you feel guilty for doing something wrong, to justify an unnecessary repair. And sometimes they are just mistaken.
Most of us have a few different types of appliances in our home, and repairmen generally specialize in one or the other. The repairman I called claimed that he worked on refrigerators, but in the end called someone else in to look at mine.
There are three main types of appliances and repairmen:
[ Continue reading → ]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
[ Continue reading → ]Interview with Reader Kim Krieger
Please welcome reader Kim Krieger for today’s interview. Kim lives with her husband and 19 month old daughter in the Washington, DC metropolitan area. What do you remember about family
[ Continue reading → ]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
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I'm Hannah Katsman, a mother of six who likes to help home cooks save time and money. At Cooking Manager, you'll learn tips and techniques for cooking healthy foods from natural ingredients with a minimum of time and effort. Topics include menu planning, shopping, using up leftovers, gadgets and appliances, and more.
