tag:dreamwidth.org,2010-05-11:512445 Accessible Cooking Cookability: Accessible Cooking 2011-03-31T07:22:30Z tag:dreamwidth.org,2010-05-11:512445:9884 axelrod 2011-03-31T06:23:20Z 2011-03-31T07:22:30Z public 42 Posted by: <span lj:user='axelrod' style='white-space: nowrap; text-decoration: line-through;' class='ljuser'><a href='https://axelrod.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://axelrod.dreamwidth.org/'><b>axelrod</b></a></span><br /><br />I am looking for an easy, made-from-scratch mac&amp;cheese recipe. <br /><br /><span class="cut-wrapper"><span style="display: none;" id="span-cuttag___1" class="cuttag"></span><b class="cut-open">(&nbsp;</b><b class="cut-text"><a href="https://cookability.dreamwidth.org/9884.html#cutid1">possibly tl;dr version</a></b><b class="cut-close">&nbsp;)</b></span><div style="display: none;" id="div-cuttag___1" aria-live="assertive"></div>&nbsp;<br /><br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=cookability&ditemid=9884" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments tag:dreamwidth.org,2010-05-11:512445:6744 somewhatbent 2010-10-12T21:27:52Z 2010-10-12T21:27:52Z public 0 Posted by: <span lj:user='somewhatbent' style='white-space: nowrap;' class='ljuser'><a href='https://somewhatbent.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://somewhatbent.dreamwidth.org/'><b>somewhatbent</b></a></span><br /><br />...or at least of few spoons. I have no real appetite (thankfully not one of the side effects I get from prednisone) but no spoons to spare, either. This totally rocks if you have a freezer for keeping 'semi-prepped' ingredients.<br /><br />diced potato; raw or blanched (I keep a bag in the freezer, suitable for roasting or frying or...)<br />raw fingerling potatoes work fine as is, the red roasting potato (I have no idea the UK/European counterpart) gets diced then blanched briefly. Slicing with a food processor works also, but I like the chunky texture.<br /><br />Ham scraps; could use bacon, leftover fowl... diced or torn in small pieces<br /><br />Eggs; (I use two) lightly scrambled with a small amount of cold water<br /><br />Cheese; whatever you like that grates or crumbles<br /><br />Butter a small bowl or casserole. (searches mind for the right name for the crockery I'm thinking of -- I knew it once, I swear!) Can also be done in a small saute' on stovetop.<br />Add potatoes, 3/4 to 1 cup, salt and pepper as desired. Micro for 3 minutes. Saute' on med-high, turning for even browning.<br />Add eggs and meat, scrambling through. Top with cheese. Cover with parchment or usual anti-spatter cover. Micro for 2-2 1/2 minutes. On stovetop scramble eggs and meat with potato until egg begins to set, then add cheese. Enjoy!<br /><br />Cons; requires some knife work, assumes access to fully cooked meat products.<br />Pro; protein dense, takes less time to make than it took me to type it - by far :-/<br /><br />(the rest of the Breakfast of Doom was house blended Cinnamon/Vanilla Black Tea)<br /><br /><br />Generic handy tip - which may have come up here before I joined the community, but...<br />Adding cheese at or near the end of cooking reduces the likelihood of very firmly melting to pot, so cleanup is easier.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=cookability&ditemid=6744" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments