automaticdoor: tropical drink (tropical drink)
[personal profile] automaticdoor
This is from the Cooking For People Who Don't carnival. It's a rice noodle and egg soup that is gluten-free and can be modified to be veggie/entirely vegan. (So, basically like a slightly more sophisticated version of ramen noodles with an egg cracked in...) It's really low-spoons. Recipe is written for total beginners.

time: 2 minutes pouring broth and assorted other things into a pot and giving it a good stir/turning the burner on
about 15-20 minutes while it gets good and heated and boiling [you can go do other things during this time]
about 8 minutes of noodles cooking (and if you're adding eggs, stirring eggs during this time)
about 3-4 minutes of adding eggs and letting them cook through
total time: 28-34 minutes if recipe isn't modified, of which 15-20 minutes can be spent elsewhere, so a total of 13-14 minutes spent at stove (spaced out)

spoons: (without recipe modification) lifting a soup pot onto the stove, putting things into it, stirring to combine ingredients for broth, stirring occasionally when noodles are added, stirring eggs together, having the coordination to pour eggs into the pot with one hand while stirring the pot with the other

ingredients: broth (chicken or veggie), rice noodles, flavorings for the broth (I use ginger paste, black pepper, sriracha sauce, powdered mustard and gluten-free soy sauce but these are just suggestions!), eggs (could be optional or replaced with chopped tofu)

cooking implements: (without recipe modification) soup pot, large spoon to stir/serve soup with, small bowl for egg whipping, something to whip the eggs with, a small spoon if you're trying to get ginger paste out of a jar or alternately a knife and cutting board/maybe a microplane grater if you're being fancy and using fresh ginger root?

nom nom nom, recipe mods added as we go )

Questions? Comments? Concerns?
jumpuphigh: Pigeon with text "jumpuphigh" (Default)
[personal profile] jumpuphigh
I love my slow cooker as I can dump stuff in, walk away, and come back to a meal.

This is my super-easy Split Pea Soup recipe

Water 6-8 c.
Dried split peas (yellow, green or a mix)1 c.
Sugar 1.5 tsp
Cornstarch 1 tsp
Celery Seeds 1/2 tsp
Dried onion 1 tsp
Pepper 1/4 tsp
Salt 1-1.5 tsp to taste

Add to slow cooker. Cook on low all day or high for ~4 hours until peas are soft.

Accessibility thoughts:
You need to be able to manage a slow cooker and those suckers are heavy.
Those peas are slippery so if one or two manage to get away from you (and they always do with me), and you don't have fine-motor control, you may not be able to pick them up.

Depending on energy and ability to chop, you can substitute a chopped onion for the dried onion. I have some soup on right now and didn't have any cornstarch so I cut up about 2 cups of potatoes to help thicken it up. ETA: The potatoes were fantastic! They did make the soup more potato-y than split pea-y so if you add potatoes, you may want to add another 1/2 c. of dried split peas to balance it back out./ETA
You can blend it with an immersion blender if you want; although I never do.
geeksdoitbetter: (Default)
[personal profile] geeksdoitbetter
one of the things i often forget is that after a successful shopping run, i'm usually too tired to actually cook anything i'd bought

in my head, it seems so possible and normal to sweep by the grocery after work and then come home to make a delicious meal

but, in my reality, it hardly ever works out

i'm trying to be more gentle with myself and letting the shopping day be separate from the cooking day
steorra: Platypus (platypus)
[personal profile] steorra
I've been remembering recently what a simple and useful recipe scones are. They're a very versatile recipe, and I've made a post in [community profile] boilingwater giving my mom's basic recipe and outlining some of the various substitutions and variations that are possible. I thought for this community I'd try posting a version of the recipe that's stripped down to the bare minimum, to be as simple as possible. This is a cross between a variant of my mother's scone recipe and a biscuit recipe from the More with Less cookbook. I'm calling this version biscuits rather than scones because they use baking powder rather than baking soda and cream of tartar as leavening. They're drop biscuits because you drop them like cookies onto a baking sheet rather than rolling out the dough and cutting out the scones.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine (or less; down to 2 tablespoons should be okay)
1 cup water

Preheat oven to 425 degrees Fahrenheit (approximately 215-220 degrees Celsius).

Mix together in a bowl the flour, baking powder, and salt.

Cut or rub in the butter or margarine.

Add the water, and mix quickly to form a soft dough.

Grease a baking sheet. Use spoons to drop the dough like cookies onto the baking sheet.

Bake 10 to 12 minutes. Best served hot.

(Note: this is an unsweetened variant, because omitting sugar is simplest. For slightly sweet biscuits, add 2-3 tablespoons sugar before adding water. For more information about variations and substitutions, see my post on scones in [community profile] boilingwater.)
greenbirds: teacups (teacups)
[personal profile] greenbirds
I don't know if anyone has a solution to this problem, but I figured here would be the place to ask.

I'm a pretty avid cook (there was a time in my life when I was debating between chef school and an academic career), and I am absolutely in love with enameled cast-iron cookware like those awesome Le Crueset dutch ovens (which I've used in other people's kitchens when I've had some help to handle the doggone things), but for one thing: I have arthritis in my hands and wrists which makes it really difficult for me to hold anything that heavy -- something that's required if I'm to say, put a full dutch oven in my oven to bake and then take it out again.

Enameled cast iron's pretty spendy, so I'm reluctant to plunk down a ton of money on something I may end up not being able to use. I'm wondering if anyone here has found useful workarounds for moving heavy cookware around the kitchen? I would be forever grateful!

TIA! :)


Jun. 30th, 2011 07:31 pm
daughtercell: Yellow background with blue tree limbs visible; black-haired girl looking skyward with tendrils of hair floating above (Default)
[personal profile] daughtercell
Okay, so this is less a post about cooking food than it is one about consuming it. :D

My boyfriend is rather obsessed with sushi, to the point of wanting to try a sushi-only restaurant sometime very soon. The problem is that due to my disability, my jaw opening is extremely small--to the tune of less than half an inch of space between my top and bottom teeth at its widest. This makes eating sushi very messy, embarrassing, and miserable for me. However, I do like the taste of it pretty well and would eat more if I could just get it in my damn mouth.

I'm still pretty novice in the kitchen and can barely throw together common (American) meals very well, much less trying to experiment with more exotic things, so I've never tried to make my own sushi (I guess you can do that?). I'm wondering if any of you who might be more familiar with it would know if it's possible to make even more bite-sized sushi (either the rolls or the other kind... my boyfriend would laugh at my ignorance :) ) so that I could actually fit it all in my mouth in one piece?

Thanks in advance!
axelrod: (Default)
[personal profile] axelrod
Short version of my question: what's an easy way to make a curry, especially a Thai-style/Thai-inspired coconut curry, especially using a slow cooker?

Slightly longer version: 

I put three chicken breasts, a can of coconut milk, a couple teaspoons of curry powder, and some veggies into my slow cooker and cooked until the meat and veg were done. The result is way too soupy; I want a curry sauce, not a curry broth. I could strain out the liquid and cook it down on the stove, I guess ...

Maybe I should just cook the chicken and veg in a bit of water in the slow cooker, and make the sauce separately on the stove? Any easy recipes for curry sauce that way?

Thanks in advance for any and all suggestions!
kaz: "Kaz" written in cursive with a white quill that is dissolving into (badly drawn in Photoshop) butterflies. (Default)
[personal profile] kaz
This is an adaptation of a pasta sauce recipe for the hob which was one of the first things I learned how to cook. The recipe is sort of comfort food for me, but the hob version requires watching and stirring the sauce as it boils, plus needing to wash up the saucepan afterwards, which is generally too spoon-consumptive for me. So I developed this version which you can essentially just stick in the microwave and forget about! It's still not a recipe for low-spoon days for me, but then again there aren't really any recipes I can manage on low-spoon days. It *is* a recipe I can manage on lowish-medium-spoon days when cooking most things is still out of the question. It's also quite customisable.

The main accessibility issues for this, at least for me, are that you still need to chop veggies/meat unless you can get something prechopped, and that it's not a one-pot dish - this is just the sauce, you need to make pasta separately. Or alternatively, what I keep meaning to try is making it with rice noodles and just soaking the noodles in the sauce, but I haven't actually got around to testing this out yet to make sure it works and you'd have to adjust sauce thickness accordingly I think. The main accessibility bonus is that it's quick with little fuss (I can generally get this done in... twenty minutes? maybe less? including chopping time), you don't have to stand around stirring something on the hob, and it doesn't require a lot in the way of utensils you'll need to wash up later.

So. This makes enough for about a pint of sauce, i.e. two portions for me, maybe less if I'm hungry:

a few large images under cut, including some with meat )
derryderrydown: (Default)
[personal profile] derryderrydown
About six months ago, I bought a slow cooker and it's been an absolute saviour. It's big enough that one batch of cooking can be frozen into five or six individual portions, giving me reasonably healthy, quick meals on days when I'm not feeling good.

One of my favourite, easiest recipes is lemon chicken.

1kg chicken (I tend to use thigh fillets because they're cheaper than breast and come in conveniently sized portions)
1 lemon, quartered
1 pint chicken stock

Chuck it all in the slow cooker on high for at least 4 hours. (I know from experience that it doesn't hurt it if you accidentally fall asleep and leave it for 10 hours instead.)

I'll sometimes do a batch with added potatoes, carrots, swedes and whatever other root vegetables come to hand, for days when I can't even handle cooking some rice and veg.

When it comes to serving, it tastes best with a bit of creme fraiche stirred in but it's still pretty tasty without it.
lauredhel: cut freshly-baked bread (bread)
[personal profile] lauredhel
Now that the weather is starting to cool down, my thoughts turn to soup! And bread!

This is a really hearty crockpot soup, with ham, ham stock, split peas, barley, and vegetables. It is yummy the next day, and freezes beautifully.

Accessibility notes: The vegie prep takes energy if you can't access pre-sliced vegies, but could be done in advance (e.g. the night before), or using a food processor. The frying-off of the vegies isn't essential; it does improve the flavour, but if you need to the raw vegies can just be thrown into the crockpot. Homemade stock or bought stock are both fine.

With full modifications (pre-sliced veg & bought stock), the only washing-up is your crockpot and spoon, and standing/stirring time is very minimal. If you do the whole lot yourself, you've also got your knife and cutting board, a frying-pan and stirring implement, your stock bowl, and the crock you cooked the stock in.

Substitutions: You can substitute pretty much anything. Leave out the vegies, use different ones, use a different meat or vegetarian stock. Soup is very forgiving.

lots of pics behind the cut, includes meat pics )
axelrod: (Default)
[personal profile] axelrod
I'm a little hesitant about posting this here, because this isn't the sort of thing I could cook on a day bad enough that cooking were hard but good enough that I could actually do cook something. Still, it's a one-pot meal (two pot if you make pasta to go with it), and once you do the chopping you just throw some stuff in and cook it, and then throw more stuff in and cover it with enough liquid that it won't burn and leave it alone for a bit. And then it's done. And it has protein and veggies, and can include carbs too (I'm experimenting with avoiding grain right now, but no reason this wouldn't be awesome over pasta). And you can eat it out of the pot, if you like, and it refrigerates well - I can't speak to freezing, since I have little experience in freezing foods, but I suspect this would freeze well, too. So I suppose it could work well for some kinds of spoon shortages.

This recipe requires a fair amount of chopping (or you can use pre-cut frozen veggies) and at least a few minutes of standing over a stove and either grating cheese or buying pre-grated cheese (or not bothering with the cheese). You can probably walk away from it during step #3 (so long as there's enough liquid and the heat is low), though checking on it occasionally is recommended.
The ingredient amounts are approximate, and I don't have a good sense of time and wasn't keeping track so not sure how long everything took. Maybe 45 minutes, including prep?

~about a pound of boneless chicken, sliced thin*
~one red or yellow or green pepper, chopped
~a handful of mushrooms, chopped
~half a small onion, chopped
~four or five cloves of garlic, diced
~half a jar of tomato sauce, or some canned tomatoes, or some fresh tomatoes**
~grated cheese (parmesan and/or mozarella recommended)

(You can use other vegetables, like summer squash or eggplant - anything that'll have approximately the same cook time as the other stuff. Frozen veggies should work fine, and if you need/want to avoid chopping you can just toss in a bag of your favorite frozen pre-cut veggie mix.)

1) Saute chicken in olive oil. Remove from pan and set aside. Leave the pan juices in the pan. (Or, bake a couple chicken breasts, if that works better for you.)
2) Throw in all the veggies and maybe a little more oil if you need it. Stir them a bit - just to coat them with the oil and the pan juices.
3) Throw in the tomato sauce - it should be enough that the veggies are not just covered but swimming in it. Cook over low heat until veggies are done. Add any salt or pepper you might want at some point during this step. If you're making pasta, now's a good time to put the water on to boil.
4) Add chicken back to pan to heat up and to stir into the sauce. If you flavor it with fresh herbs (basil or cilantro, for instance), add them with the chicken.
5) Pour chicken and sauce and veggie mixture over pasta, if that's how you're eating it. Sprinkle with grated cheese, unless you're not eating it with cheese, and serve.
*You can also make the veggie sauce and pour it over baked chicken breasts, if you can't/don't want to slice and saute chicken.
**I used tomato sauce. I would have preferred fresh tomatoes. I'm not sure if fresh tomatoes would be liquidy enough that you'd be able to walk away from it, though. Still, you wouldn't have to constantly stir it.
ETA: Tried to put part of the post under a cut, RTE did that thing where it moves my /cut way up, I don't have time to sort it out because I really need to get some food in me. Sorry for cluttering up your blogroll! 
steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
Are there guidelines about posting recipes that came from cookbooks? I have some that I'd like to post but I'm worried about copyright issues. One of the ones I have in mind I could probably rewrite so that it wasn't just copied straight from the cookbook, but the other one is so simple that it would be hard to rewrite it.

My understanding is that at least in the US, the content of recipes generally can't be copyrighted, but I don't know if the wording might be copyrightable.
steorra: Platypus (platypus)
[personal profile] steorra
This is pretty much the only tofu recipe I use; there was another one I used before I found this one, but it used many of the same flavours while taking much longer to make. This is nice and simple.

Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)

1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]

Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.

I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.

[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.
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:

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

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

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 am looking for an easy, made-from-scratch mac&cheese recipe.

possibly tl;dr version ) 
rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
This may be the lowest-spoon recipe I know that actually qualifies as a "recipe" rather than just "eating stuff out of a tin."

Pros: requires no cooking, can be prepared in under five minutes, made out of store cupboard/long-lasting ingredients, tasty, high protein and low glycemic load (useful if this meets your nutritional needs), limited washing up.

Cons: requires some chopping.

1 tin butter beans (lima beans)
1 tin tuna in olive oil
10-20g raw red onion ("several slices" works fine)
1 tbsp cider vinegar

Drain and rinse the beans. Chop the onion.

Tip the tuna (oil and all) into a large bowl and mash with a fork. Add the beans, onion and vinegar.

Stir. Eat.
steorra: Platypus (platypus)
[personal profile] steorra
Hi, I just joined. I'm not entirely sure I belong here, but I think some of my struggles with cooking might fit with this community.

My main struggles with cooking have to do with meal planning, recipe selection, and coordinating associated shopping.

I don't think I've gotten any worse at these things over time, but I think in the last few years my circumstances have changed so that I'm in more challenging situations.

long list of details )

So there's the long version. I suppose the primary things I'm looking for are:
1. Simple practically-vegan meal plans, or if not complete meal plans, vegan protein recipes that can be combined into my typical cooking pattern.

2. Simple meat-containing recipes that I can integrate into my typical cooking pattern.

I suppose it's worth noting my own dietary restrictions:
1. No nuts or peanuts (pine nuts are okay, though)
2. No hot pepper or black pepper (not a health restriction, but I find even small quantities unpleasant).

Finally, I'll present a very simple chicken recipe that I found useful in my first years of living away from home, though I'd almost forgotten about it and haven't made it in a very long time.

Oven-fried chicken:

1/2 c. flour
1 t. salt
1 t. paprika (optional)
1/4 t. pepper (optional)

Pieces of chicken with skin on, as many as desired.
2 t. butter or oil (or 1 t. butter 1 t. oil)

Combine A. ingredients in a plastic bag. Add a piece or two of chicken and shake until well coated. Repeat until you have coated all you want.[*]

Heat butter/oil in a baking dish in a 425°F (about 220°C) oven until melted (only a minute or two).

Place coated chicken skin sides down in pan.

Cook uncovered 30 minutes.
Turn chicken; cook uncovered about 30 minutes longer.

At its simplest, this recipe would involve only 4 ingredients: chicken, flour, salt, butter/oil.

[*] Put a tie twister on the bag once the chicken is baking, label the bag, and put it in the freezer for the next time you make oven-fried chicken. You could also double or triple the coating recipe and put it in a plastic container to save time for the future.
vass: A sepia-toned line-drawing of a man in naval uniform dancing a hornpipe, his crotch prominent (Default)
[personal profile] vass
My main cooking problem is with executive function/attention/general brain fog. If there are too many ingredients or steps, I just tend not to eat, or to eat junk instead of cooking a meal. I once had a three day brain block when it felt too hard to make a banana smoothie. All I needed was ice cream, a banana, cinnamon, and milk, but I also had to get the blender down and wash it afterwards, and it just seemed too hard.

So, it occurred to me this morning that I should try googling for recipes with five ingredients or less/fewer. I found a lot of recipes, but one small problem: THEY CAN'T COUNT.

Take this recipe for crockpot mashed potatoes: it purports to have five ingredients, but actually has nine. I'm guessing they thought the condiments didn't count. Well, if I were adding salt and pepper to my own taste, they wouldn't count. But if they're a step I have to get over while following a recipe, they certainly do count. If I have to go to the supermarket to buy onion powder, garlic powder, and white pepper, because I've never used those things in my life, then yes, they count.

I used to be a good cook.

Does anyone have any brain fog friendly vegetarian recipes? Preferably not too starchy, since insulin resistance contributes to the brain fog.
birke: (Default)
[personal profile] birke
I make this out of the Moosewood Restaurant Cooks at Home quite frequently. Rather than copy it out, I searched the web for someone who'd done the work for me. The below is copied and pasted from a dating site, of all things.

The recipe as written includes a lot of chopping. I don't find this problematic because these ingredients are somewhat soft, but your mileage may vary. To make it easier on myself, I buy sliced almonds at the store and sometimes use dried basil and thyme and bottled lemon juice. I don't recommend using dried parsley, that just takes the flavor out.

Herbed Lemon Pilaf with Almonds

2 Tbs olive oil
1 medium onion, chopped
3-4 garlic cloves, minced or crushed
1 tsp turmeric
juice of 1/2 lemon
2 Tbs soy sauce
1/2 cup chopped fresh basil
1/2 tsp fresh thyme
1/2 cup fresh parsley
3 cups cooked brown rice
1/4 cup hot water

2/3 cup chopped almonds
salt and ground pepper to taste
1 Tbs butter or margarine (optional)

Heat the olive oil in a good-sized saucepan. Add the onions and garlic and then sauté on medium for about 5 minutes. Mix in the turmeric, lemon juice and soy sauce. Lower the heat and add the basil, thyme and parsley. Add the rice and mix it well with the seasonings.

Drizzle in the hot water. Cover the pot and steam the rice on low heat for about 5 minutes or so.

While the pilaf steams, toast the chopped almonds (or if you're using toasted almonds, warm them just before serving).

Salt and pepper to taste and toss with margarine if desired. Top with the warm toasted almonds and go feed your starving guests.

This recipe is loosely adapted from "Moosewood Restaurant Cooks at Home". I make this often when I have dinner guests 'cause it's delicious. The book suggests serving it with steamed green beans tossed with a honey mustard vinaigrette.


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