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 )

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
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.)
amadi: A bouquet of dark purple roses (Default)
[personal profile] amadi
Pros for this recipe:
  • Prep is relatively simple and quick.
  • No fiddly cutting or chopping, and no time standing over a hot stove or grill.
  • Can be prepped as much as 8 hours ahead of time.
  • Easily adaptable to various dietary needs such as egg-free or gluten free by substituting ingredients as needed.
To make this recipe you'll need:
  • The dexterity to crush crackers, spread mayo on (raw) fish, measure spices and sprinkle cracker crumbs onto fish with a spoon.
  • The ability to move a baking sheet into and out of a hot oven.

~20 Buttery Crackers (I used 3/4 of a sleeve of Town House) coarsely crushed, some crumbs, some larger pieces
1 tablespoon dehydrated onion flakes
1 teaspoon dried parsley
1/2 teaspoon (or to taste) granulated garlic
1 pound tilapia fillets
Salt & Pepper
~2 tablespoons Mayonnaise

In a small container or bowl, mix the cracker crumbs, onion flakes, parsley and garlic together until well blended.

Line a baking sheet with parchment paper/silicon mat/aluminum foil. Place the fillets on the baking sheet and dry each piece by patting with paper towel. Salt each fillet lightly and pepper to taste.

Spread each fillet with a very thin coating of mayonnaise. Cover each fillet completely.

Using a spoon, sprinkle the crumb topping over each fillet, covering completely in a generous coat. (You will have crumb spill over around the fish. That's okay, it'll taste good too.)

Refrigerate uncovered or very loosely covered, for at least two hours.

Bake for 13 minutes in a preheated 350° F/175° C oven.

If a crispy crust is desired, switch the fish to the broiler/switch the oven to broil for no more than 2 minutes at the end of the baking. Enjoy!
neqs: Two puppies inside a heart. (Default)
[personal profile] neqs
This is a quick and easy chocolate fix for one person (or two if they’re really friendly).

3 tbs milk
2 tbs sugar
2 tbs butter
3–4 tbs flour
1–2 tbs starch (ETA: by this I meant potato flour, but you can use regular flour instead.)
1 tsp baking powder
1–2 tbs cocoa

ceramic/microwave-proof bowl
small cup to melt the butter in
bowl to mix ingredients in
microwave oven

Melt the butter in a microwave oven. Mix the sugar and milk in a ceramic bowl. Combine the dry ingredients in a bowl. Combine all ingredients and mix well. Heat in a microwave oven for about 40 seconds or until the top looks nice and ‘melty’. Since it’s egg-free it doesn’t matter if it’s not completely done, I think it tastes better that way! In its melty stage it’s easiest to eat straight from the bowl.

Pros: Easy, quick, delicious, chocolate-y. Ingredients are cheap and easily available.
Cons: Not the healthiest thing ever. May get stuck in your teeth and the roof of your mouth.
faevii: (slice of brain)
[personal profile] faevii
I don't know if you're all aware that it's possible to make peanut butter cookies with just three ingredients. Until recently I wasn't, so I thought I'd spread the knowledge. These are the easiest cookies I have ever tried to make. I was afraid I wouldn't like them because I'm not really a fan of plain old peanut butter in general, but they pleasantly surprised me.

The three ingredients are:

1 cup peanut butter
1 cup sugar
1 egg

(I chose to use an entire (350g) jar of PB, which I estimated was more than a cup, then filled the empty jar with sugar to get the same amount again and added a second egg. Incidentally, this resulted in just enough dough to fill my whole cookie sheet.)

Instructions )

Needless to say, this is not a low-cal or low-anything snack. That's why I like them. Once I've made a batch, I don't need to worry about getting enough food inside me for several days because I've got these cookies to fall back on if all else fails. They seem to keep well: even when I just left them lying around on a plate, they still tasted good three days later.
jumpuphigh: Lavender rose with the word "BLOOM" across it. (Bloom)
[personal profile] jumpuphigh
I just made this recipe for Oatmeal Crisps more or less

Pros:  Simple recipe.  Easy to mix (I don't use an electric mixer and it was easy with a whisk and wooden spoon).  Yummy
Cons:  Hot baking sheets

Tips and Tricks
I didn't grind the oatmeal.  Grinding 3 c. of oatmeal definitely fell into my "yeah, right, in your dreams" category.  I think grinding would have made them crispier but I don't feel like I'm missing anything by not grinding.
If you use parchment paper, you can slide the paper with the cookies still on top from the cookie sheet onto the counter for cooling.  Save a spoon. 
I think part of why it was so easy to mix was I let the margarine get really soft.
If you need to put the batter in the fridge for later, definitely let it sit out until it is back at room temperature before trying to spoon it out. 

ETA:  Also, even though you flatten the dough before baking, they will still expand in the oven.  Allow some room for that.
ETA2:  It may just be that these are addictive.  I cannot stop eating them.
highlyeccentric: Dessert first - pudding in a teacup (Dessert first)
[personal profile] highlyeccentric
Impossible Pie used to make regular appearances when I was a kid and we had visitors for dinner - in hindsight, I think it was Mum's "the kids are driving me up the wall and I don't have TIME to make apple pie" dish, but, just quietly, I like it better than "real" pie anyway!

Pros: Low prep, incredibly easy one-step mix, tastes delicious
Cons: You'll need to be able to lift a pie dish in and out of the oven; baking time is around an hour

4 eggs
1/2 cup butter or marg, melted
1/2 cup Plain flour
2 cups milk
1 cup sugar
1 cup dessicated coconut
2 teaspoons vanilla

What you do
Mix all ingredients together in a bowl. Pour mixture into a 25cm greased pie plate.
Bake at 180 degrees celcius for 1 hour or until centre is firm.

Other things you could do
* Add citrus peel and a dash of citrus juice, for citrus pie
* Apparently you can make a savoury version which is like quiche, but ridiculously easy.
jumpuphigh: 42 (42)
[personal profile] jumpuphigh
I love this recipe for No-Knead Bread

Pros:  Lack of kneading saves spoons.  Long rise allows for flexibility to accommodate high vs. low-energy moments.  Prep time is quick and easy.
Cons:  Heavy lifting.  (I can use a Pyrex dish during the winter when the rise isn't as great but in the summer I have to use cast-iron in order for the dough to fit.)  If you want bread on Tuesday, you have to start it on Monday.

I love that I can make organic bread for less than US$1 a loaf without too much muss or fuss. 

If your bread is gummy, baking it at a slightly lower temperature for a longer period of time and then letting it sit for at least 30 minutes once it's done baking should solve the problem.  
You can do all of the steps in a large bowl to avoid scrubbing counters.  Just flour the bottom of the bowl for the 2nd and 3rd stages.
You can extend the initial rise by sticking the dough in the refrigerator then pulling it out for a few hours until it is appropriately bubbly before moving on to step 2. 
If you live someplace with low humidity, add plastic wrap to the top of the bowl before covering it with a tea towel.


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

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