Is Soaking Beans Necessary?
The short answer is no. But here are two main reason for soaking dried beans and legumes before cooking. Flatulence. Some types of beans, especially lima, navy, and soy, contain
[ Continue reading → ]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
Cook Kidney Beans Safely
In the comments section of the Vegetarian Potato Stew, commenter Mrs Belogski asks: “Aren’t you supposed to boil kidney beans rapidly for a few minutes to destroy a particular toxin which they contain?”
Mrs Belogski then found this explanation of toxins in kidney beans:
From http://www.vegsoc.org/info/pulses.html
Red kidney beans: Incidents of food poisoning have been reported associated with the consumption of raw or undercooked red kidney beans
[ Continue reading → ]Great Thinkers on Healthy Eating
Please welcome Cathryn Johnson for today’s guest post. Stomach: A slave that must accept everything that is given to it, but which avenges wrongs as slyly as does the slave.
[ Continue reading → ]Bulgur Wheat Pilaf
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
[ Continue reading → ]The First Cake Mix in America
In a recent visit to the Smithsonian Museum of American History, I saw a small exhibit about the first cake mix in America. Charlotte Cramer Sachs developed boxed mixed for cakes, puddings, frostings, breads, muffins and popovers starting in 1948. You only needed to add water.
[ Continue reading → ]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
[ Continue reading → ]Why Spoiled Milk is Not the Same as Soured Milk
In which we learn a recipe from my father (!) and why you can’t use spoiled milk in recipes calling for soured milk.
[ Continue reading → ]When Hosting, How Much Is Too Much?
In the comments on my guest post on hosting a crowd at Habitza, I recalled a party I hosted for a newly married couple I hardly knew. Afterward, one of the single men who had been invited complained that guys get hungry, and we should have served more than a quarter of a chicken per person. He would have liked a second piece.
I still remember that exchange because it put me on the defensive. Hosts are sensitive. Here I helped plan and pay for this huge party, and that guy (who also didn’t know the young couple in question) should have been grateful to be invited.
[ Continue reading → ]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
[ Continue reading → ]
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.
