Helping Home Cooks Save Time and Money
Oatmeal, a true super food:
My father always told me, “Oatmeal should not be the consistency of snot!” When I was a little girl, my father made oatmeal every morning with this family recipe that’s been with us for at least 3 generations. Now it’s my turn to share it with my family, and with you.
Oats are a great way to start your day or even as a light dinner.
Continue reading...In my recipes, I like to include instructions for using a variety of cooking methods. Some people don’t own microwaves, but in a dorm or hotel room, that may be the only cooking tool available. Different methods work better for different people and situations.
Reader Ilana-Davita’s stovetop broke, and in the absence of a crockpot she requested microwave recipes. Here are a couple of simple ones. They all require microwave-safe utensils, like toughened glass, ceramic, or silicon.
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1. Name, location, family: Ariela Gordon-Shaag, 42, Yishuv Alon, Israel. My husband is DH (dear hubby), a 7th generation Jerusalemite and we have 5 kids: N (boy -15), R (girl -14), A (boy – 12), N (girl – 7) and E (boy 2.5)
2. What do you remember about family meals when you were growing up? What was your mother’s cooking style? Dinners were made using canned soup as a main ingredient. My mother’s specialty was Tuna Surprise – the surprise being that it does not have tuna in it.
Continue reading...In this video a reporter follows a mother of six who uses coupons to cut her weekly food budget to one dollar.
The video shows her picking out three items:
I started off the week at Cooking Manager with Three Reasons We Throw Away Food. On Monday, I continued our series of reader interviews thanks to Chana Rogow-Futch. On Wednesday I posted a recipe for Beet Soup with Ginger and Toasted Cumin. On ThursdayI responded to blogger Amy’s post about toddler serving sizes.
Continue reading...Over at Super Healthy Kids, Amy answers a question about toddler servings:
My friend and neighbor Liz, asked me this week, what appropriate portion sizes are for a toddler. It’s tough to use the old rule of letting their appetite dictate how much they eat, because when my kids were toddlers, they would often be “too full” for the rest of their dinner, but somehow have plenty of room in their little tummies for dessert!
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My mother made borscht frequently. My father enjoyed it, me not so much. She served it hot with quarters of cubed potato for a meat meal, and cold with sour cream for a dairy meal. When my husband bought more beets than I knew what to do with, I decided to make borscht too. Then […]
Continue reading...Please welcome Chana, also known as Cecelia Futch, the second in a series of interviews with readers of Cooking Manager. She’s a friend of Tikva, who was interviewed last week.
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Is there one thing that you always seem to throw away? For my mother, it was cooked rice. She liked to have it on hand, but every few months she found a forgotten jar.
I have gone through stages of throwing out different things. The short answer to, “Why do we throw out food?” is that the food is spoiled. But it didn’t start out that way. Everytime we throw something away, it tells us something about our style of shopping, eating and cooking.
Continue reading...My post, Ten Tips to Save Water, Money and Energy with Your Dishwasher was featured in the Festival of Frugality #210, Learning from the Frugal Masters of the Decade at Foreigner’s Finances. Who would have expected Bill Gates to be on that list?
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