Cooking Manager: Helping Home Cooks Save Time and Money — Page 29

Hannah Katsman February 14, 2010

Why You Should Finish Everything on Your Plate

“Finish everything on your plate!” That mantra from Mom has gone out with the leftover corn flakes. Over the years we’ve learned that forcing children to eat can lead to eating disorders.

But Mom had a good reason. By the time it gets to your plate food that has been grown, watered, picked, transported, processed, packaged, stored and cooked. Whenever we throw out food, we also waste a portion of the resources that went into getting it onto our plates.

And I don’t need to remind anyone that wasting food costs your family money. If only one person in the family leaves just half a teaspoon of oatmeal each day, you’ll throw out more than 11 cups over the course of a year.

But there is yet another reason to scrape that last bit of food off your plate.

Filed Under: Leftovers Tagged With: food, Garbage, waste

Hannah Katsman February 12, 2010

Links on Obesity, Packaging Waste and Poverty With Friday Roundup #27

I’ve collected a few food-related links to share with you.

We tend to think that since food is biodegradable, we don’t have to worry about throwing it out. At Wasted Food, Jonathan explains why food waste is worse for the environment than disposable packaging: When Packaging Helps.

At one of my favorite cooking blogs, Cheap Healthy Good, explains Why Healthy Eating Doesn’t Have to be Expensive.

Vered at Blogger for Hire gets attacked when she wonders about a fat girl in an ice cream parlor: Fat Acceptance. Check out the discussion in the comments about the reasons for obesity. To read about my mother’s methods for raising slim children, see Individual Portions or Family Style and Putting Food in Perspective. Our society puts too much emphasis on dieting and not enough on preventing obesity in the first place.

Parenting Squad writes on whether Michele Obama’s comments about her daughter’s BMI were embarrassing to her daughter.

Filed Under: Roundup Tagged With: Body mass index, obesity, Recipes

Hannah Katsman February 10, 2010

Winter Kohlrabi Salad

In the winter, root vegetables make a great base for a salad. You can use kohlrabi the same way you cabbage in cole slaw. Most coleslaw dressing will work for kohlrabi as well.

Peel the kohlrabi with a paring knife or peeler. The peel can be tough, especially the stem and root ends. For the rest, just remove the smooth outer layer and any bruises. The green layer under the skin is edible, as well as the white center.

I hope you enjoy this simple salad, made in the food processor.
Winter Kohlrabi Salad

Filed Under: Recipes Tagged With: food processor, gluten-free, kohlrabi, low-fat, salad, vegetarian

Hannah Katsman February 8, 2010

Interview with Kate: Maple-Ginger Butternut Squash Soup

Reader Kate's kids shaping challah dough

Please welcome reader Kate for today’s interview and recipe.

1. Name, Family, Location, Website. Kate, One Tired Ema, Modi’in, Israel. Married with a daughter (5.5) and a son (3.5).
2. Describe family meals and your mother’s cooking style. My mom cooked really great, homey food. Nothing terribly fancy or restaurant quality, but I don’t remember complaining much. My stepfather was on a very low-sodium diet long before it was trendy, and my mom adapted to cooking without salt by using interesting spices and herbs.

Filed Under: Interviews Tagged With: butternut squash, Soups and Stews, Vegetable

Hannah Katsman February 7, 2010

Twenty Tips to Avoid Soup Powder or Canned Broth

It’s funny to be writing a post about substitutes for soup powder or canned broth. Soup powder was invented as a shortcut to making soup the good old-fashioned way. With apologies to my vegetarian readers, the best soup is made by simmering bones or meat in water for a good long time.

Why not use powder or cans? Processed soup may contain monosodium glutumate, starches, artificial flavors and preservatives and excessive amounts of salt. Monosodium glutumate adds flavor but gives some people stomach problems. And while we do need starch and sodium in our diet, it’s better to have control over how much and in what form.

Soup powder is meant to add flavor and texture. But we can do that with simple foods that we have at home. Try one of two of these techniques the next time you make soup. Adjust flavors along the way, write down your successes, and soon you will find yourself making great soup from scratch.

Filed Under: Techniques Tagged With: Broth, Onion, Soups and Stews

Hannah Katsman February 3, 2010

Lentil Bake

Wednesday is Recipe Day at Cooking Manager.

Reader Aviva-Hadass sent me a recipe for a vegetarian lentil casserole that can be mixed right in the baking pan. It bakes 70 minutes, or use your oven for something else at the same time. Or make it in the crockpot.
Lentil Bake

Filed Under: Recipes Tagged With: casserole, Cheddar cheese, gluten-free, Lentil, Onion, vegetarian

Hannah Katsman February 2, 2010

Converting Commercial Yeast Recipes to Sourdough

Laurie Ashton is a Twitter friend who caught my attention with her recipe for sourdough challah. When Aleeza asked how to convert regular yeast recipes to sourdough I thought of Laurie, and sure enough, she came through with a clear and thorough explanation. Her guest post is below.
Convert Standard Yeast Recipes to Sourdough

Guest post by Laurie Ashton

I’m not a long-time sourdough baker – I’ve only been baking sourdough (wild yeast) bread for the last couple of years. Since I don’t digest commercial-yeasted bread well, I use sourdough exclusively, which also means trial and error in converting recipes to sourdough.

Filed Under: Techniques Tagged With: bread, challah, recipe conversion, sourdough, Yeast

Hannah Katsman February 1, 2010

Reader Ruth and Roast Vegetable Soup

Please welcome reader Ruth Kilner for this week’s interview. Name, location, family: Ruth Kilner, originally from Scotland, currently from Jerusalem, married to James and mother of 3 adorable girlies: Esther (6), Shira (4 1/2) and Tehilla (3). Tell me about your mother’s cooking style and your family meals as a child. Meals were always eaten […]

Filed Under: Interviews Tagged With: Cooking, Soups and Stews, vegetarian

Hannah Katsman January 28, 2010

My Mom, Food Processors, and Norene Gilletz

When Ilana-Davita mentioned Healthy Helpings in her reader interview, author Norene Gilletz came by to comment. She even joined my Facebook fan page. I wrote to Norene to let her know that I would be dedicating today’s post to her.

My mother loved gadgets. She wasn’t the first to get a microwave, but when she did she read every book and article on microwave cooking she could find.

My mother loved food processors best of all. She had three Cuisinarts: One fleishig (meaty), one pareve (neutral) and one for Passover. When she wanted to make cheesecake, she called the rabbi to approve using the pareve one. Her hand movements were so limited that chopping and mixing were painful. Food processors enabled her to continue to cook for the family. If she couldn’t do it in the food processor, she couldn’t do it at all.

Filed Under: Appliances Tagged With: Cooking, food processor, kosher, Norene Gilletz

Hannah Katsman January 27, 2010

Carrot-Apple Salad

Here’s an easy salad, is unusual enough for a pot-luck party. No additional sugar needed.

Ingredients:

* 4 carrots, peeled
* 1-2 apples, cored and cut into quarters. (remove peel or not, as you like)

Filed Under: Recipes Tagged With: Apple, carrot, food processor, gluten-free, low-fat, salad, vegetarian

Cooking Manager

Why You Should Finish Everything on Your Plate

Links on Obesity, Packaging Waste and Poverty With Friday Roundup #27

Winter Kohlrabi Salad

Interview with Kate: Maple-Ginger Butternut Squash Soup

Twenty Tips to Avoid Soup Powder or Canned Broth

Lentil Bake

Converting Commercial Yeast Recipes to Sourdough

Reader Ruth and Roast Vegetable Soup

My Mom, Food Processors, and Norene Gilletz

Carrot-Apple Salad

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