Chicken with Carrots, Sage and Black Lentils

black lentils for chicken and sage recipe

I don’t usually cook chicken during the week but I was in a rush one day last week and had a fresh whole chicken on hand. This came out so good I had to share! The sage and the black lentils lifted the chicken onto a whole different plane. If you’ve never had black lentils, […]

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Cabbage-Carrot Casserole with Cheese Sauce

cabbage heads

When I see butter and hard cheese in a recipe, I usually skip it. But the recipe asks only for small quantities, and blogger Jenny described how her kids fought over the last piece. My pickier eaters did not appreciate it, but the rest of us loved it. Next time I’m invited to a pot-luck […]

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Colombian Food Adventures and Pan de Yuca

Yuca cookies

At my recent visit to Colombia, I was served yuca bread by my cousins in Bogota. They explained that the egg-shaped concoction is a traditional Colombian bread made of yuca flour and cheese. . I had never heard of yuca, but after some research I learned it is made out of the starchy root vegetable […]

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Recipe: Mushroom-Onion-Nut Pate

fresh-mushroom

I made this recipe for the first time last Passover, when I was looking for something new to spread on the matzah. You may want to double this one, as it goes fast. Ingredients: 1-2 tablespoons oil 1 onion 6 mushrooms handful of fresh parsley handful of nuts, like pecans or walnuts. Instructions: Chop onions […]

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Vegetarian Cooking Under Pressure by Lorna Sass

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I tend to flip quickly through new cookbooks, skimming over all of the recipes I know I’ll never make: The recipes are too complicated, I don’t keep the necessary ingredients on hand, or the recipes are just another way of combining foods that we get enough of already. But when Yosefa got interested in pressure […]

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Last-Minute Black-Eyed Peas Chili

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This recipe appears in Lorna Sass’s Great Vegetarian Cooking Under Pressure. I can’t say enough about this wonderful cookbook. My full review appears here.  The dish was unusual—sweeter and spicier than I’m used to. Like most bean recipes, the leftovers tasted even better. Last-Minute Black-Eyed Pea Chili Ingredients: 1 tablespoon safflower or canola oil 1 to […]

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Chicken Salad with Ginger, Garlic, Basil and Green Onions

chicken salad with garlic, basil, ginger, carrot and green onion

Wednesday is Recipe Day at Cooking Manager. We rarely ate chicken salad growing up. My mother’s style was Eastern European, and I think chicken salad is more American. Chicken salad, though, has solved a problem for me. We like roast chicken, but most of my family prefers dark meat. Leftover roast chicken breast can be […]

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Vegetarian Ribollita Stew

Robin first introduced me to this delicious, thick winter soup, served with a thick slice of country bread. The actual prep time is short. I chopped the vegetables quickly, by hand. But the recipe calls for cooked white pinto beans, and if you start with dried beans, you’ll need to soak them overnight first. Or […]

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Quinoa Tabbouleh

quinoa for tabboule

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 […]

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Summer Ratatouille with Eggplant and Zucchini

ratatouille-summer-eggplant-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 […]

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