mathsnerd: ((harry potter) playwitch)
[personal profile] mathsnerd
This recipe was totally made up by me. The idea came to me in the supermarket on Monday while I was shopping with my carer and I suddenly had a craving for curry and meat. The details I just worked out this evening as I made it. It's deliberately a spoonie-friendly recipe.

You should be able to measure ingredients, stir, poke meat with a fork both raw and in the oven, lift an oven dish in and out of the oven, and make rice in some form (microwaving a packet of ready rice counts). I made this recipe after a full day without many spoons, on high pain meds. You can make the marinade ahead of time and refrigerate the meat after step 4 up to 8 hours without problems. You'll just want to expect your cook time to last 10 minutes longer or so. It uses the oven so there's no standing and stirring at the stove or attending a pan all the time.

Recipe follows )

Results
I had buttery soft meat that cut at the slightest touch of the knife impregnated with curry flavour and a nice glaze on top and a thick sauce that had to be scooped with a spoon to move it from the pan. The sauce had definitely developed multiple notes from the curry powder and the lemon juice added a nice note. It was a delicious dinner and I can't wait to see how it tastes cold on bread!
steorra: Platypus (platypus)
[personal profile] steorra
As I mentioned in my first post in this community, one of my major struggles with cooking is coordinating cooking and shopping. This is a recipe I find useful because all its ingredients don't go bad quickly, and therefore are easy to keep in stock, so I can make it even if I haven't planned ahead of time and gone shopping. Other things I find useful about it:
-It's vegan, and so is useful for the times when I need vegan recipes.
-It makes a large pot of food, so there are lots of leftovers which serve well as reheatable meals.
-It freezes tolerably well in single-serving-sized containers.
-Combined with vegetables on the side, it makes a complete meal.

It does have disadvantages; here are some obvious ones. It takes quite a while from start to finish. (It looks like it ought to take about an hour, but it usually takes me at least an hour and a half, and I prefer to budget two hours.) It requires considerable standing at the stove and stirring the frying onions and garlic.

I don't know if it will be appropriate to anyone else's needs, but here it is:

Moudjendra
(Lentils and Rice from Cyprus; adapted from Madhur Jaffrey's World Vegetarian)

Ingredients:
2 c. dry brown/green lentils
1 c. long-grain white rice
1 1/2 t. salt
7 c. water

7 T. olive oil
1 medium to large onion
1/4 c. lemon juice
3 cloves garlic

Instructions:
Combine lentils and water in a large pot. Bring to a boil. Turn heat down and simmer for 25 minutes. Add rice and salt and stir them in. Bring to a boil again. Turn heat back down and simmer for 25 minutes more. Mix lemon juice in.

While the lentils and rice are cooking[*], cut the onion in half lengthwise and then slice it into thin slices. Slice garlic cloves thinly. Heat olive oil in a frying pan and add onions and garlic to hot oil. Stir and fry until onion is medium brown.

Pour onion mixture over lentils-and-rice mixture and stir it all together. Ready to eat!

[*] I still haven't figured out exactly when in the cooking process it works best to start on the onions and garlic. If I start chopping them as soon as I put the lentils on to cook, they're done well before the lentil-rice mixture is ready. If I start chopping them after I add the rice to the lentils, the lentils and rice are done considerably before the onions are sufficiently fried. The latter is preferable to the former, but it would be nice to get them done at almost the same time. The details of timing will of course depend on how fast you chop things.
axelrod: (Default)
[personal profile] axelrod
I just invented this recipe. I'm honestly not sure how cookable it is, but it's a fast way to make a rice dish with good flavor and interesting texture and that suits some of my needs so perhaps it'll suit someone else's as well. More about the cookability and pros/cons of this dish )
1) Sautee 1 quarter of a large-ish onion and three celery stalks (both chopped), till onion is translucent.
2) Add 1/2 teaspoon each coriander, ginger, and paprika. Salt and pepper to taste - I used cubeb pepper, which is very mild - white pepper would also be good, probably. There's something a little off about the seasoning - maybe too much coriander? I've hardly ever cooked with it all, so hard to tell - but it definitely works.
3) Add two cups pre-cooked rice. Mix it all up.

Protein for this dish could be bolstered with chick peas. Carrot, shallots, and garlic could be used to vary the flavors.

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

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