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!
zdashamber: painting - a frog wearing a bandanna (Default)
[personal profile] zdashamber
I found this in "The Blender Cookbook" from 1961, but I think it's better unblended. Since it all gets simmered, I don't see any reason why it couldn't start from frozen prechopped stuff. I like potato skins when baked or mashed, so why not when boiled?

It's one of the simplest recipes I love, and I think it only involves peeling/chopping, assembling, and then eating once the simmering is done. There is a lot of flavor for so few ingredients.

__Ingredients__

-2 medium potatoes, peeled and sliced
-1 medium onion, sliced
-1/2 pound (~1/4 kg) fresh spinach
-3/4 cup (180 ml) water
-2 chicken boullion cubes
-1/8 tsp pepper

__Instructions__

Simmer for 15 minutes

They also suggest adding 1 tsp salt and 1/8 tsp nutmeg, but I think the chicken stock/boullion is salty enough, and I'm not a fan of nutmeg. They suggest blending when it has simmered and then adding 1 cup cream, but when I tried, that seemed to unnecessarily mash the flavors. Their other suggestion is to chill the blended potage and serve it with a sour cream topping. It's supposed to serve 6, but my recollection is that it serves 2. Maybe I usually make it smaller. I've tried it with veggie stock, and that is also tasty, though I like it less well. I upped the number of boullion cubes from 1 to 2 since more is better there, IMO.
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.

Variations:
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.
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!

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

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