lizcommotion: Lily and Chance squished in a cat pile-up on top of a cat tree (buff tabby, black cat with red collar) (Default)
[personal profile] lizcommotion
I first made this couscous when I was more regularly going to pot-lucks and I wanted something that was quick, cheap, easy, could be served at room temperature, and was vegetarian. (So many pot lucks full of sad vegetarians eating carrot sticks and cookies.)

My disclaimer is that usually my (Arab) girlfriend doesn't eat it because it tastes nothing at all like her family's actually authentic Middle Eastern couscous.

However, the higher-energy version gets the spices closer to right.

Skills used (out of fucks version)
- knife (optional)
- opening a can
- boiling water
- opening containers
- stirring a bowl

Skills used (don't fuck with me version)
- knife (less optional, food processor might work as alternate)
- opening a can
- boiling water
- opening containers
- active cooking at stove

Out of Fucks Couscous

Read more... )

Don't Fuck with me Couscous

This is the version I prefer but it requires slightly more energy so I'm listing it here as an alternative. Also, maybe you prefer Out of Fucks Couscous. IDK! Maybe you will riff off these and invent your own!

Read more... )

Other variations I've been meaning to try that probably require more energy:
- Microwave a sweet potato and cube, add instead of tomatoes
- Add raisins to saute mixture?
- Some way to do this with quinoa so it's gluten free, but also doesn't take forever
fayanora: SK avatar (Default)
[personal profile] fayanora
Took a bunch of vegetables, steam-cooked them, scooped some onto rice, scooped some chicken onto the vegetables, added Triple Ginger Teriyaki sauce, and boom! Simple, delicious meal! Granted, the cooking and cutting of the chicken and the veggies was long and difficult work, but now I'll have a simple throw-together meal for when I have less energy and/or time! (The rice takes only 8 minutes in my microwave-usable rice cooker. And no, it's not instant rice, it's regular rice.)

Veggies I have in this batch:
Broccoli, green beans, sugar snap peas in their pods, three different colors of bell pepper (red, yellow, and orange), carrots, celery, mushrooms, and yellow squash (basically a yellow zucchini).

Later I might add a can of baby corn and a can of water chestnuts. And I have a bottle of orange sauce for when the triple ginger runs out.

So yeah there's another thing: you could buy canned veggies and pre-cut chicken and save time and effort.
colorwheel: vermeer's painting "milkmaid" (milkmaid)
[personal profile] colorwheel
i'm having a good time lately cooking boneless chicken in a pan with some water and adding pasta right to that pan. i also put in a little bouillion for flavor.

it's not chicken soup because the liquid ratio is low. it's lots of protein with a small amount of soup-tasty liquid. actually i would call the liquid soup, there's just not the amount that we associate with soup.

i use dark meat chicken because it never dries out so the cooking time can be anything.

the first time i made this, it felt so reckless and daring to add dry pasta right in there instead of cooking the pasta separately! but it really works, and the pasta is extra tasty because all the flavors are married (so to speak).

at the very end, spinach can be added. i bet lots of other things could be added. i'm just so into it being only one pan.
colorwheel: vermeer's painting "milkmaid" (milkmaid)
[personal profile] colorwheel
a lot of marinade recipes will warn you not to marinate meat more than hour or so, and definitely not overnight, if the marinade has ginger in it, or acidic ingredients. the reason is that the meat will get broken down and become mushy.

if you want/need to eat meat and have jaw pain, trouble swallowing, or whatever other mouth/throat/tooth stuff, i recommend going against their advice! i marinated stir-fry beef overnight in a marinade of tamari, honey, and grated* ginger and indeed it broke the meat down to an "improper" mushy texture. it was very easy to chew and swallow.

*i tried this same marinade with the ginger in large chunks and it didn't work. it only worked when i grated the ginger.

(i did the ratio of my three marinade ingredients by taste, so i can't report, but remember, you can improvise a marinade and keep tasting and adjusting it as long as you don't add the meat till it's finished.)
sleepyfairy: (sad goth)
[personal profile] sleepyfairy
 I like this style of dressing because it tastes and presents quite fancy but it has less ingredients and work than making regular stuffing from scratch, and it's distinctly different from mainland stuffing I can get out of boxes.

The savoury referred to in this recipe refers to summer savoury, a somewhat lesser-known spice. It can be replaced with an equal mix of sage and thyme, though it will taste a little different.

Read more... )
lizcommotion: Lily and Chance squished in a cat pile-up on top of a cat tree (buff tabby, black cat with red collar) (Default)
[personal profile] lizcommotion
*waves* Hi community! I'm looking for advice on how to fit moar sodium into my diet. I have Postural Orthostatic Tachycardia Syndrome, and one of the most helpful things for me not falling down and feeling super dizzy is to eat 3-4 grams of sodium per day.

Challenges:cn: discussions of dietary constraints )
With that being said, does anyone have any suggestions for SUPER EASY for someone with about zero energy recipes/mixes with salt (or where salt could be added without grossness) and/or easy snacks that are prepackaged but not full of preservatives or what have you that I can grab'n'go that will also help add salt to my diet?
[personal profile] jdoochin
 This meatball recipe containing Slim Jim meat sticks is unlike any you’ve seen before. I first heard of this recipe while watching the Hunger Channel with George Duran, with him actually testing it on people walking on the street.  While beef jerky isn't conventionally an ingredient for a meatball recipe, it tastes great, and is also a great conversation starter.

Ingredients:

  • 1/2 cup panko
  • 1/2 cup whole milk
  • 1 sausage link, casing removed
  • 1 yellow onion, chopped
  • 1/2 cup roughly chopped parsley

Directions:

  1. Preheat broiler and line baking sheet with parchment paper
  2. Mix panko and milk in bow, and let settle for 5 minutes
  3. Put all ingredients in the food processor, and pulse to stir ingredients together
  4. Run food processor until a paste is formed
  5. Roll the meat into balls (make sure hands are wet)
  6. Place the Slim Jim Balls onto the baking sheet, and broil for 10 minutes
  7. Skewer balls, and enjoy!



[personal profile] jdoochin
Every now and then I like to have themed dinner nights. Does anyone know why sticking to a theme during dinner makes it a little more enjoyable? Me either. Nonetheless, last night was Chinese food themed night. Below includes my Asian cuisine meal for two: 

Frozen Appetizer

General Chang's Chicken Spring roll is a great frozen appetizer with grilled chicken, broccoli and cabbage. Visit PF Chang's site for more appetizers and Asian meals.


Main Dish: Sesame chicken and noodles

Ingredients: 
  • 1/3  cup  rice vinegar
  • 1/3  cup  thinly sliced green onions
  • 2  tablespoons  honey
  • 1  tablespoon  reduced-sodium soy sauce
  • 1  tablespoon  grated fresh ginger
  • 2  teaspoons  Asian garlic-chili sauce
  • 2 6  ounces  refrigerated grilled chicken breast strips
  • 12  ounces  dried udon noodles or whole-wheat spaghetti
  • 3  tablespoons  toasted sesame oil
  • 2  medium yellow, red and/or orange sweet peppers, cut in bite-size strips

Directions

1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

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!
killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose
Because the internet is my brain at the best of times:

Accessibility notes: 

Ability to use scissors to cut the chicken; ability to cut vegetables if you don't have precut pepper/onion/squash. Personally, it is worth it to me to pay a little more for precut at my local store, but I am fully aware that that's a privilege a lot of people don't have.

Ingredients:

*Two very large frozen chicken breasts
*One small red pepper, cut into pieces
*Precut red onion, ~1 cup
*Sliced canned potatoes
*Precut butternut squash, ~1 cup or so
*Baby carrots, about half a 9 oz bag
*~Two tablespoons of minced garlic
*~1/3 to 1/2 cup orange juice
*Between 1 and 2 teaspoons of sumac, smoked paprika, and tumeric
*Chicken stock and chicken bouillon and water, ~2 cups or so between the lot of 'em

Because I have a Circus, this all went into the Circus for Poultry setting, 15 minutes; once it was done, I vented it, took scissors to the chicken and cut into pieces, grabbed about 1/2 cup of liquid, blended 1/4 cup cornstarch in it, added a 1/4 cup or so of almond milk, and then added it back to the Circus, where it thickened for the next 6 minutes.

Presto, dinner.

If you do not have a Circus, this would work well in a crockpot; the original recipe seemed to think it would take about 6 hours on low. Speaking from the experience of our crockpot, I'd guess this would be done in about 4 to 5 hours tops on low, and more likely by hour 3.

But I can cook something for six hours on keep warm and have it be totally done, so.
jadelennox: out of spoons (gimp: no spoons)
[personal profile] jadelennox
Does anyone have any tips for shelling peas? Now that it's early summer where I live, we have a few weeks of shelling peas available in the farmers' markets. I can't resist them, and you can only get them for a few weeks a year here, but shelling them by hand is a massive pain trigger. You can't get fresh english peas pre-shelled anywhere that I've ever seen, and I like fresh miles more than frozen.

(Though the improvised and delicious-if-pain-inducing dinner was worth sharing, because if you use frozen peas, the only part I can't figure out how to make easy is the onion chopping. I don't think it would work diary-free, though I made it with gluten-free pasta and it was lovely.)

pasta, cream sauce, and veg )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Ingredients for cake:

1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
6 eggs
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
Cinnamon
Nutmeg

Ingredients have been put in the order they get added to recipe; my Kitchenaid stand mixer made my life easy, though could be (original recipe was) in blender. Ditto hand mixer or any of those.

Accessibility notes: This would work with store bought icing; if you set out the ingredients, not a lot of back-and-forth. I was running on a pretty major spoon deficit today and did not hurt myself, the cake, or our kitchen. Icing recipe )

Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)

I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.

Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.

Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.

Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.

Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.

Let cool, ice the cake. We served with chopped strawberries.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
[personal profile] pebblerocker
By request: this is a bread recipe I've been making for about 20 years. This version is scaled to fit my new bread tins, which measure 22 x 12 x 7 cm. It's pretty flexible and can be scaled up or down and made with variations.
Read more... )
amianym: A small boy, with the head of a squid behind him. (Default)
[personal profile] amianym
One of the biggest things I'm struggling with foodwise at the moment (aside from simply, er, forgetting to eat) is getting a satisfying breakfast into my face in the morning. The things I do currently are either making an omelette or sausages and toast, having granola, making oatmeal, or er, not eating until the afternoon. Oatmeal or granola are easy, but they generally leave me feeling unsatisfied and exhausted (something about the fibrous grains/milk combo, I think, and I don't feel like I get enough protein despite that I make it with milk.) The omelette and toast option is more satisfying, but the prep is slightly harder, and for me the textures and flavors can be kind of hard to process sometimes, which leads to me eating very slowly. Despite that the balance of nutrients is good for me, three eggs and a slice of toast isn't quite enough food for me, and I can't just size it up because I'll tend to get bored with eating before finishing. I once tried making a batch of eggs + potatoes + veggies to eat throughout the week, which was good, but I don't think I can do that reliably, and I don't have enough storage containers to batch my breakfasts *and* lunches/dinners.

I'm hoping you might have some breakfast suggestions that involve plenty of protein, are not a type of porridge or use of granola, and for which the prep is quick and uncomplicated. I have some limitations on cost and of course sensory processing issues, but don't shy away from suggesting things on those grounds.
killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose
We have an electric pressure cooker; for a variety of reasons, it replaced my beloved rice cooker, and earned the nickname The Circus. The Circus gets used when I can't remember that we need a meal or when no one can stand upright to deal with the stove; I'm eventually going to use it to make cheesecake, and it will be fantastic.

The Circus is great for my household's particular brand of disabilities; it weighs a decent amount, but the pot itself doesn't, and if we had the counter space, it could happily live on the counter and not have to be moved around at all. It requires no standing and poking at it, and it cooks a variety of meals with very little thought.

Last night, I came home having forgotten it was my night, spiking toward braindead from pain, and stared in horror. Ran up to the store half a block away, bought pre-cut vegetables and beef, and ran back home to make the following:

I threw the following into the Circus:

Two pounds stew meat
One large container of pre-cut stew-vegetables
A quarter of a small container of pre-cut red onion
Some carrot chips
Two cups of rice
Two cups of water
Enough coconut milk to cover everything in the Circus
Some rosemary
Some hyssop

I then let it go for 20 minutes on the meat setting.

Approximately 35 minutes after I started the process, we had dinner.

Next time, it needs salt in the cooking process. Also, it likes cheese.

But, seriously, I cannot extol the virtues of electric pressure cookers nearly enough. The Circus is worth its pricetag and then some.

kaz: "Kaz" written in cursive with a white quill that is dissolving into (badly drawn in Photoshop) butterflies. (Default)
[personal profile] kaz
I come from a culture that puts a lot of weight on bread, grew up in a household where my dad baked some every week and had always been sad about the fact that disability put baking my own totally and utterly out of reach - too complicated! too much washing up! way too many spoons considering cooking pasta was too much effort most days! Imagine my surprise when I discovered no-knead bread, which is so simple I've been able to make it once to three times a week for months. Part of me is still boggling at this.

I know a recipe's been already posted in this community, but this is one I've streamlined for accessibility purposes. Of particular note: you do not need a cast-iron pot or Dutch oven or the like for this, a normal rectangular bread tin is enough - I use a silicone one, which is very light and also easier because it means I don't have to grease it. Less heavy lifting, preparation, and complicated dumping things into very hot vessels ftw.

Recipe )

Notes )
steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
This spinach soup recipe is adapted from the "simple soba noodle soup" recipe in the Stone Soup e-cookbook to adjust for my tastes, easy availability to me of ingredients, and not having to chop.

Ingredients:
About 50 g / 2 oz of quick-cooking noodles (they should cook in about 3-5 minutes or so) such as soba noodles.[*]
3 large fistfuls of washed baby spinach
1.5 cups of water
1 teaspoon Better-than-Boullion vegetable base
1 teaspoon soy sauce

Instructions:
Put water and vegetable base in a pot on high heat. Bring to boil. Add noodles; reduce heat and simmer for two minutes. Add spinach and soy sauce. Stir spinach in and cook for one minute more, or until the noodles and spinach are both as cooked as you like them. Serve hot. Serves 1.

I find this rather messy to eat, but quick and simple to make as long as I have fresh spinach. There are probably other broth/stock combinations that would work; this is just the one I've used.

[*] The two kinds of noodles I've recently been using to make this are labelled "Yamaimo soba" (which say they cook in about 4-5 minutes) and "Tomoshiraga somen" (which say they cook in 3 minutes).
melannen: Commander Valentine of Alpha Squad Seven, a red-haired female Nick Fury in space, smoking contemplatively (Default)
[personal profile] melannen
This is sort of like making a pie, and has a very yummy, and also pretty and home-made looking, result, except it doesn't take nearly as much skill, attention, dexterity, arm strength, etc...

(This is basically adapted from what my mother does with the leftovers whenever she makes a real pie, but let's be honest: this was always the best part anyway.)

Needed:
1. Pie crust (pre-made, at least enough for one covered pie)
2. Fruit pie filling (1 can or less), or chocolate pudding, or anything else that can go in a pie really.
3. Butter (small amount)
4. Granulated sugar (colored, if desired) + cinnamon, nutmeg, etc. if desired
5. Cookie cutters (can just use knife or pizza cutter instead)
6. Cookie sheet
7. Aluminum foil
8. Flat working surface
9. Oven

Pre-heat oven to, oh, 450°F or so. Cover cookie sheet with aluminum foil.

Take the pre-made pie crust (thawed or whatever else is necessary to make it ready for baking). Cut shapes out of it with cookie cutters. Put the shapes on the cookie sheet. Spread a little bit of butter over each cut-out shape, then sprinkle with sugar + spices. (This sugar is the only sweetness in the final pastry, so go heavy if you want it sweet, and spice to taste; I like it not very sweet at all with lots of cinnamon, myself.) Bake in oven for ~10 minutes - until somewhere between translucent and burnt. (There's a fair amount of wiggle room here, but ten minutes usually gets you to pale + crispy, which I like.)

Open can of pie filling, pour into a serving bowl to use as dipping sauce for the cut-out pie crust shapes. It's probably a good idea to let the pie crust shapes cool a little bit before eating, but they are really good just out of the oven.
zdashamber: painting - a frog wearing a bandanna (Default)
[personal profile] zdashamber
I found this in "The Blender Cookbook" from 1961, but I think it's better unblended. Since it all gets simmered, I don't see any reason why it couldn't start from frozen prechopped stuff. I like potato skins when baked or mashed, so why not when boiled?

It's one of the simplest recipes I love, and I think it only involves peeling/chopping, assembling, and then eating once the simmering is done. There is a lot of flavor for so few ingredients.

__Ingredients__

-2 medium potatoes, peeled and sliced
-1 medium onion, sliced
-1/2 pound (~1/4 kg) fresh spinach
-3/4 cup (180 ml) water
-2 chicken boullion cubes
-1/8 tsp pepper

__Instructions__

Simmer for 15 minutes

They also suggest adding 1 tsp salt and 1/8 tsp nutmeg, but I think the chicken stock/boullion is salty enough, and I'm not a fan of nutmeg. They suggest blending when it has simmered and then adding 1 cup cream, but when I tried, that seemed to unnecessarily mash the flavors. Their other suggestion is to chill the blended potage and serve it with a sour cream topping. It's supposed to serve 6, but my recollection is that it serves 2. Maybe I usually make it smaller. I've tried it with veggie stock, and that is also tasty, though I like it less well. I upped the number of boullion cubes from 1 to 2 since more is better there, IMO.

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