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
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:

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

B.
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.
shalom: (Default)
[personal profile] shalom
[personal profile] jumpuphigh  asked me to post this recipe.  I'm glad to share and hope I did this right....
  • Pros about this recipe is that it can be made with 1 frypan/skillet, max 1 or 2 utensils (spatula, tongs), easily-found ingredients, and does not require a lot of time in terms of prep or the cooking.  It also provides a lot of flavor/taste and aroma from a minimal number of ingredients, and was easy to clean up (another factor for ease of a recipe).
     
  • Cons are that it does involve handling a larger, heavier container that will be filled with hot oil, both in bringing it from stovetop to oven, then again having to lift it out of an oven.  Requires manual dexterity needed to separate cloves of garlic and skin them.

Enjoy!

~ * ~ * ~ * ~ * ~ * ~ * ~

In anticipation of Halloween, Alton Brown did a show all about garlic and vampires, in which he taught "The Count" not to be afraid of garlic.  Yes, it was hokey as hell - classic Alton Brown - but the recipe is ridiculously easy and very tasty.

Instead of a whole cut-up chicken, my grocery store had chicken thighs on sale for $0.73/lb, so this was also a steal to make.  Although I trimmed the skin on the thighs, I'm going to try it next time skinless, since there's no need for the additional fat, given the amount of olive oil in the recipe.  I used dried thyme as well, and a large (14" diameter) deep skillet, but if your frypan/skillet couldn't go into the oven, I think this would be fine to first brown it on the stovetop, then pop everything into a baking dish in the oven.  Given the ease of this recipe, it might make a good addition to a buffet dinner.  Either way, your kitchen will be filled with the delicious aroma of roasted garlic.

I served the many cloves of garlic over the chicken and on the side.  They were delicious spread on slices of fresh French bread.

Most time-consuming part of this recipe was simply skinning cloves from two large heads of garlic.  Once you separate the cloves, give each a light smash with a mallet or side of a broad knife to loosen the skins.

Ingredients

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Original recipe here:  http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html
 

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