Helping Home Cooks Save Time and Money
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 […]
Continue reading...In my interviews I ask readers about their mom’s cooking but this is the first time that one of the moms answered the questions too. I think you’ll enjoy this discussion with Rachelle Rosenberg Isserow, mom of Miriam Isserow. Rachelle has lived in Jerusalem with her husband Saul since 1995. They’ve been married for 55 […]
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You’re a good cook when you can make a delicious dish from fresh ingredients. But creating something new based on leftovers is especially satisfying. Those of us who value frugality and conservation are proudest when our unique leftover-inspired creation are enjoyed by everyone in the family.
Every home cook has to manage leftovers one way or another. Serving leftovers as they are is the easiest and often the tastiest. But when they aren’t enough for a whole meal, or you suspect there won’t be takers, leftovers can enhance your next cooking project.
Never try to recycle food that is starting to spoil. Spoiled food cannot be salvaged. You will ruin the entire dish and risk getting everyone sick. Always examine food carefully, and heat leftovers thoroughly before serving.
Need help with organizing your leftovers? See Thirteen Smart Ways to Manage Your Leftovers
Follow the links for more detailed recipes.
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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).
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On the Cooking Manager Facebook page (have you “liked” it yet?) I asked readers to share ideas for leftover chicken in response to Aviva Hadas’ comment on 13 Smart Ways to Manage Your Leftovers. Leftover chicken, especially white meat (the kind that is usually left behind in my house), requires special care. Because white meat […]
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Every home cook has to deal with leftovers. In a small household, fewer people help eat them and one person’s change in schedule throws everything off. In a larger household, bigger quantities are harder to manage.
As always, advance planning will save you time and money. I’ve collected these tips to help you get a handle on your leftover food.
1. Change your attitude. If the idea of leftovers depresses you, call it cooking in advance. Cooked food in the fridge is a blessing, not a trial.
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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.
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Please welcome reader Miriam Isserow of Silver Spring, MD for today’s interview. She’s married and has an 11 year old daughter. What do you remember about family meals and your mother’s cooking style when you were growing up? When I was growing up food was important as were family meals. We ALWAYS had dinner as […]
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Instructions for cleaning, soaking, inspecting for insects, and cooking dried beans, peas and legumes in the microwave, crockpot, pressure cooker and pot. Beans and legumes are among the healthiest foods you can eat. A vegetable protein, they contain fewer pesticides than animal products. They’re low in fat, and are versatile enough to absorb flavor from a wide variety of flavors and spices. With so many warnings about chemicals in canned foods, now might be the time to make the switch to home-cooked beans.Dried beans are usually very cheap, although they take a while to cook so consider energy usage when making price comparisons. Make a large quantity and freeze to make the effort worthwhile. I’ll give a few methods.
The following instructions apply to kidney beans, chickpeas, dried peas, black-eyed peas, white (navy) beans, black beans, pinto beans, lima beans, fava beans, and lentils.
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Cool and easy, healthy and tasty beet salad with yogurt with a Mediterranean twist.
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