axelrod: (Default)
[personal profile] axelrod posting in [community profile] cookability
Since I can't sleep, let me tell share a few things with you all : ) And btw, these are dishes which I find easy in terms of speed, simplicity, accommodating limited mental spoons - not necessarily great for manual dexterity issues, maybe they are, I just know that these recipes work for me. Mostly, they require some rough measuring and I suggest shiitake mushrooms as optional ingredients a couple times - they're not the easiest thing to cut.


1) Rice cookers! Possibly many of you know about these already, but for those who don't, the great thing about rice cookers is that you put in the rice, you put in the water, you turn it on, it cooks, it turns off automatically, and keeps it warm. On bad days, I've put the rice on, stumbled back to bed, and when I got up there was hot food for me to eat.

Since I often make enough rice for several servings and since I err on the side of mushy (I really don't like dried out refrigerator rice), I'm generous with the water.

Some rice cookers come with a steamer attachment, so you can steam some veggies while cooking rice.

1a) Add a teaspoon of toasted sesame seed oil and/or soy sauce and/or a couple sliced shiitake mushrooms. Or some fresh cilantro. Whatever. Easy way to make your rice have some flavor without having to do much. I mean, I love brown rice, but not that much.

1b) And there's always furikake and pickled ginger.

1c) Quinoa has the same water-to-grain ratio when cooking. You can cook rice and quinoa together in a rice cooker, for a dish with some more texture and protein (quinoa being famous as a grain with complete protein). Red quinoa makes for a more aesthetically pleasing dish.

2) I tried one of the recipes from the Stone Soup cookbook which [personal profile] rydra_wong linked to a little while ago: the simple soba noodle soup with bok choy (page 21). I've made it with 2-3 cups water, once with instant vegetable broth, once with miso soup mix - both work fine imo. I added some sliced shiitake mushrooms. You could add a number of things to this recipe - leftover chicken, tofu, spinach, scallions, cooked corn - anything that's already cooked or requires minimal cooking. I really like flexible recipes : )

I chop my bok choy up - I remove the leafy part from the crunchy part and put them in separately, the crunchy part early on, the leafy part right at the end. But you can throw the leaves in whole after washing.

This recipe does require that you keep a close eye on the dish, since the noodles and the bok choy cook quickly. But it cooks quickly so you'll be eating pretty soon which is the essential thing sometimes.


3) Green beans and cashews: 
-grease a pan
-cover the bottom of the pan evenly with some green beans
-sprinkle some cashews over them
-sprinkle it all with salt and pepper
-bake (don't have a time or temperature, I made it with my grandmother months ago and I've been thinking of making it again - I think it was like 350 F for 20 minutes with frozen green beans)

ETA: added some cut tags

From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

July 2017

S M T W T F S
      1
234567 8
9101112131415
16171819202122
23242526272829
3031     

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Aug. 22nd, 2017 08:29 pm
Powered by Dreamwidth Studios