Magazine article Working Mother

Time for You

Magazine article Working Mother

Time for You

Article excerpt

14 minutes saved...

Pantry Raid

Skip that stop at the grocery store. Instead, use what's on hand-pantry staples and fridge leftovers-to whip up dinner. Got a jar of chopped roasted red peppers? Then you've got the makings of a meal, according to Cat Cora, author of Cooking from the Hip. Boil water for pasta, then heat 1 tablespoon olive oil in a large skillet. Add 1 (16-ounce) jar chopped roasted red peppers and 1 (8-ounce) can chopped tomatoes and cook 1 minute. Add 1½ cups canned chicken stock, bring to a simmer and cook 3 minutes. Remove the skillet from the stove and let it sit 5 minutes. While it cools, cook 1 pound pasta and drain. When the tomato mixture is cool, whirl it in a blender until smooth. Pour it into the skillet; set over low heat. Pour pasta into a serving bowl, ladle on the sauce and ta-da! Dinner is served.

17 minutes saved...

Au Revoir, Office

Kiss your cubicle goodbye ahead of schedule with time management tips from Laura Stack, author of Leave the Office Earlier. …

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