Helping Home Cooks Save Time and Money
Thanks to Melodie at Breastfeeding Moms Unite for posting Ten Essential Kitchen Tools for Breastfeeding Moms. I hope that all busy moms will find them helpful. On Cooking Manager, I have a series on Feeding Babies Frugally. Last week I was looking for frugal grilling tips. Penny stepped into the ring and wrote this excellent […]
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To make sourdough starter, all you need is equal measures of flour and water. Stir it every day for a few days. At some point, usually after two to four days, the starter will be ready for feeding.
For more detailed instructions, see Make Your Own Sourdough Starter at Home.
This healthy, vegan/vegetarian low-fat mushroom barley soup takes ten minutes of preparation and a a little more than an hour to cook.
Continue reading...Reader Gwen explains how her cooking has gotten healthier after the unfortunate death of her mother. Includes a recipe for mushroom crostata.
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Don’t let your freezer become a dungeon of forgotten food. Tips for keeping track of the contents.
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Ms. Krieger left the following comment: Do you have a system for using frozen food? I dream of having a rotating system for freezing food so I always have a quick meal ready to defrost…but I find if I freeze food I tend to forget about it if it is not used within a week […]
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Wednesday is Recipe Day at CookingManager.Com. Today’s recipe is vegetarian, gluten-free, easy and delicious. The morning after I made this, my six-year-old asked if she could have some of the leftovers. Serves 4-6 Ingredients: 2 tablespoons oil 1.5 onions, chopped 4 cloves garlic, chopped or minced 1.5 cups brown or white rice 3 fresh, ripe […]
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This is Part II of a series on shopping for produce.
See Part I: Ten Questions to Ask Before Going to the Store.
Okay, you’ve assessed your supply and your future needs. You have a list and a plan. But it’s best to be flexible. Produce shopping is not an exact science.
Here are some questions to ask yourself as you walk through the market or the produce aisles in the grocery store.
1. Where did this food come from? For example, does it have a high level of pesticides? Is it grown locally, which saves on energy costs and pollution?
2. How ripe is it? You want a balance between produce that is ready to eat or will keep longer.
On Mondays at Cooking Manager, I interview readers. Today we have a special guest, author Norene Gilletz. Name, location, family, website (if applicable): Norene Gilletz of Toronto. I was born and raised in Winnipeg and lived in Montreal until 1997 when I moved to Toronto. I have 3 children, all married with their own families, […]
Continue reading...It’s been a while since I’ve done a roundup. I’ve been busy with holidays. I hope you’ll look over any posts that you might have missed. Let me know which you found most helpful. In other news, Shimshonit hosted the Kosher Cooking Carnival #53. Posts on Cooking Manager, March 19 to April 16: Recipes: Low-Fat […]
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