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!
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.


~ * ~ * ~ * ~ * ~ * ~ * ~

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.


  • 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


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:

jumpuphigh: Pigeon with text "jumpuphigh" (Default)
[personal profile] jumpuphigh
This is a throw-together recipe that I made today with the what's-in-my-kitchen method of cooking. It was easy, fast and required just a bit of manual dexterity.
Super-easy Veggie Egg Sandwich )

highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This one only makes two or three servings, but it's a favourite of mine for cooking up for lunch on one day and saving for lunch and/or snacks the next day. Also makes a great low-energy dinner. It was invented by a friend of a former housemate, so all due credit to former housemate's friend. (Re-post from [community profile] batchlunch)

Pros: It's FAST (total cooking time - as long as it takes to cook spaghetti); simple; low on chopping; dairy-free and vegetarian unless you add the optional meat ingredients.
Cons: Requires manual dexterity to scoop out an avocado, lifting pots and water to cook spaghetti; optional ingredients all require a more fiddling around.

For the noms! )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
I've had low energy on and off again, so my kitchen activities are related to "Do I already have all the ingredients and assembly is one pot/dish?" 

Time, including prep: ~25 minutes
Ability levels: Can be done while sitting, in stages, and pretty entirely in the microwave. However, you do need to be able to cut the squash (either before or after it's cooked) and scrape the insides into a bowl.

*One spaghetti squash
*4 to 8 oz. of feta cheese
*3 or so tablespoons of olive oil
*1 can of flame roasted tomatoes with chilies (optional)

I microwave the squash as per this website.  You can microwave it halved or whole; each half takes 7-10 minutes, in which you can be sitting down and not having to stare at the microwave/oven) while microwaving whole can take up to 15 or more minutes. I went with whole because I'd rather get it a little too under or over cooked than have to do the microwaving bit twice.

Once it's soft enough, scrape the flesh into a bowl, drizzle the olive oil over it, and throw in the feta and the tomatoes, if you so choose (it's fine either way).  Mix the ingredients together quickly and serve. Keeps fine in the fridge.

All told, it took about 25 minutes for the entire dish and the most strenuous thing for me was scraping the squash's flesh into the bowl.


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

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