sleepyfairy: (sad goth)
[personal profile] sleepyfairy
 I like this style of dressing because it tastes and presents quite fancy but it has less ingredients and work than making regular stuffing from scratch, and it's distinctly different from mainland stuffing I can get out of boxes.

The savoury referred to in this recipe refers to summer savoury, a somewhat lesser-known spice. It can be replaced with an equal mix of sage and thyme, though it will taste a little different.

Read more... )
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!
jadelennox: out of spoons (gimp: no spoons)
[personal profile] jadelennox
Does anyone have any tips for shelling peas? Now that it's early summer where I live, we have a few weeks of shelling peas available in the farmers' markets. I can't resist them, and you can only get them for a few weeks a year here, but shelling them by hand is a massive pain trigger. You can't get fresh english peas pre-shelled anywhere that I've ever seen, and I like fresh miles more than frozen.

(Though the improvised and delicious-if-pain-inducing dinner was worth sharing, because if you use frozen peas, the only part I can't figure out how to make easy is the onion chopping. I don't think it would work diary-free, though I made it with gluten-free pasta and it was lovely.)

pasta, cream sauce, and veg )
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
[personal profile] pebblerocker
By request: this is a bread recipe I've been making for about 20 years. This version is scaled to fit my new bread tins, which measure 22 x 12 x 7 cm. It's pretty flexible and can be scaled up or down and made with variations.
Read more... )
steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
This spinach soup recipe is adapted from the "simple soba noodle soup" recipe in the Stone Soup e-cookbook to adjust for my tastes, easy availability to me of ingredients, and not having to chop.

About 50 g / 2 oz of quick-cooking noodles (they should cook in about 3-5 minutes or so) such as soba noodles.[*]
3 large fistfuls of washed baby spinach
1.5 cups of water
1 teaspoon Better-than-Boullion vegetable base
1 teaspoon soy sauce

Put water and vegetable base in a pot on high heat. Bring to boil. Add noodles; reduce heat and simmer for two minutes. Add spinach and soy sauce. Stir spinach in and cook for one minute more, or until the noodles and spinach are both as cooked as you like them. Serve hot. Serves 1.

I find this rather messy to eat, but quick and simple to make as long as I have fresh spinach. There are probably other broth/stock combinations that would work; this is just the one I've used.

[*] The two kinds of noodles I've recently been using to make this are labelled "Yamaimo soba" (which say they cook in about 4-5 minutes) and "Tomoshiraga somen" (which say they cook in 3 minutes).
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.


-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


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.
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.)
steorra: Platypus (platypus)
[personal profile] steorra
This is pretty much the only tofu recipe I use; there was another one I used before I found this one, but it used many of the same flavours while taking much longer to make. This is nice and simple.

Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)

1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]

Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.

I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.

[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.
steorra: Platypus (platypus)
[personal profile] steorra
As I mentioned in my first post in this community, one of my major struggles with cooking is coordinating cooking and shopping. This is a recipe I find useful because all its ingredients don't go bad quickly, and therefore are easy to keep in stock, so I can make it even if I haven't planned ahead of time and gone shopping. Other things I find useful about it:
-It's vegan, and so is useful for the times when I need vegan recipes.
-It makes a large pot of food, so there are lots of leftovers which serve well as reheatable meals.
-It freezes tolerably well in single-serving-sized containers.
-Combined with vegetables on the side, it makes a complete meal.

It does have disadvantages; here are some obvious ones. It takes quite a while from start to finish. (It looks like it ought to take about an hour, but it usually takes me at least an hour and a half, and I prefer to budget two hours.) It requires considerable standing at the stove and stirring the frying onions and garlic.

I don't know if it will be appropriate to anyone else's needs, but here it is:

(Lentils and Rice from Cyprus; adapted from Madhur Jaffrey's World Vegetarian)

2 c. dry brown/green lentils
1 c. long-grain white rice
1 1/2 t. salt
7 c. water

7 T. olive oil
1 medium to large onion
1/4 c. lemon juice
3 cloves garlic

Combine lentils and water in a large pot. Bring to a boil. Turn heat down and simmer for 25 minutes. Add rice and salt and stir them in. Bring to a boil again. Turn heat back down and simmer for 25 minutes more. Mix lemon juice in.

While the lentils and rice are cooking[*], cut the onion in half lengthwise and then slice it into thin slices. Slice garlic cloves thinly. Heat olive oil in a frying pan and add onions and garlic to hot oil. Stir and fry until onion is medium brown.

Pour onion mixture over lentils-and-rice mixture and stir it all together. Ready to eat!

[*] I still haven't figured out exactly when in the cooking process it works best to start on the onions and garlic. If I start chopping them as soon as I put the lentils on to cook, they're done well before the lentil-rice mixture is ready. If I start chopping them after I add the rice to the lentils, the lentils and rice are done considerably before the onions are sufficiently fried. The latter is preferable to the former, but it would be nice to get them done at almost the same time. The details of timing will of course depend on how fast you chop things.
rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
This may be the lowest-spoon recipe I know that actually qualifies as a "recipe" rather than just "eating stuff out of a tin."

Pros: requires no cooking, can be prepared in under five minutes, made out of store cupboard/long-lasting ingredients, tasty, high protein and low glycemic load (useful if this meets your nutritional needs), limited washing up.

Cons: requires some chopping.

1 tin butter beans (lima beans)
1 tin tuna in olive oil
10-20g raw red onion ("several slices" works fine)
1 tbsp cider vinegar

Drain and rinse the beans. Chop the onion.

Tip the tuna (oil and all) into a large bowl and mash with a fork. Add the beans, onion and vinegar.

Stir. Eat.
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:

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.
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 )

0jack: Closeup of Boba Fett's helmet, angular orange stripe surrounding a narrow window on a greenish metallic field. (I have something to say!)
[personal profile] 0jack
I'm a 40 yr. old writer with chronic pain and some neurological issues as well as PTSD, food allergies, and food intolerances. I love to free-style cook and I am looking to make dietary changes because I've been diagnosed with "that looks like Crohn's!". I do pay attention to caloric/nutritional content, only as a source of information. I'm not cooking for weight-loss, but I do need to know what's going in my body--food affects my body very strongly.

Here's a recipe that my family likes that requires a minimum of attention. I can't eat lentils anymore, but this used to be a staple for me. Any cutting can be done with a food processor, and this can also be pureed if necessary for easier eating. It freezes well and is highly nutritious.

All of these ingredients just go in a heavy-bottomed pot (I have not tried microwaving, but if you used canned or pre-cooked lentils, this would cook up in the microwave on medium-low heat if you pre-blanched the kale) and are simmered, covered, with occasional stirring until the lentils are soft as you like them. (30-45min). Just take out the bay leaves and serve as is.

Lentil & Kale SoupKale and Lentil Soup
1 tin San Marzano Plum Tomatoes; use the whole thing, slicing the tomatoes and nipping off any tough ends
2c. chicken, beef, or vegetable stock, any way you want to get it
1c. French lentils, rinsed (these are beautiful green-blue lentils that hold up well to cooking)
1/3 bunch kale, washed (4-5 large leaves), either cut the ribs off, then roll the leaves up and slice into ribbons OR simply tear bite-sized chunks off the rib and discard the rest
1 small onion, sliced OR you could simply cut this roughly if you don't have the dexterity to slice it
2 cloves garlic, crushed using a garlic press or just smush it with the flat of a knife and then chop it roughly
1T olive oil
2 bay leaves, removed before serving

axelrod: (Default)
[personal profile] axelrod
I just invented this recipe. I'm honestly not sure how cookable it is, but it's a fast way to make a rice dish with good flavor and interesting texture and that suits some of my needs so perhaps it'll suit someone else's as well. More about the cookability and pros/cons of this dish )
1) Sautee 1 quarter of a large-ish onion and three celery stalks (both chopped), till onion is translucent.
2) Add 1/2 teaspoon each coriander, ginger, and paprika. Salt and pepper to taste - I used cubeb pepper, which is very mild - white pepper would also be good, probably. There's something a little off about the seasoning - maybe too much coriander? I've hardly ever cooked with it all, so hard to tell - but it definitely works.
3) Add two cups pre-cooked rice. Mix it all up.

Protein for this dish could be bolstered with chick peas. Carrot, shallots, and garlic could be used to vary the flavors.

Feed Rec

Sep. 16th, 2010 09:21 am
jumpuphigh: Lavender rose with the word "BLOOM" across it. (Bloom)
[personal profile] jumpuphigh
I follow the [syndicated profile] stonesoup_feed  and thought it would be a good rec for those of us in this community.  She posts simple recipes with five ingredients or less.  Her stuff is very creative.  There is a nice mix of vegetarian and non-vegetarian.  Where my idea of simple and easy often does not include veggies, her stuff always seems to.  There are pretty pictures to inspire you to try recipes (and make you hungry which can be a benefit for those of us who have issues with appetite). 

I have copied today's recipe under the cut so that you can see how she lays them out but I encourage you to look over her past entries as well.  At least once a week I think, "yum, I should make that."  Also, if you go to her blog, she has an ebook for free with recipes but I admit to downloading and then never working my way through it.  The feed is just a more user-friendly for me and how my brain works.


Scrambled Tofu with Tomato and Peppers )


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.
empress_donna: Usagi/Mamoru (my prince)
[personal profile] empress_donna
It is my first time posting here, but I thought I would offer a apple crumble recipe that I used to make in high school (with assistance, due to the fact I am half blind) and now make every christmas for my family.



3-4 Bramley Apples (cored, peeled and sliced)
5-6 plain digestive biscuits or chocolate (plain works best)
brown or white sugar
maple syrup (optional)

Equipment Needed

A peeling knife
A apple corer
A rolling pin
A plastic bag
A bowl or square tin suitable for the oven


1) peel and slice the apples, and put into a bowl or tin.

2) Put the 5 or 6 digestive biscuits into a plastic bag, and hit them with a rolling pin till it makes them into crumbs.

3) Sprinkle the sugar and biscuits over the apples. Add maple syrup if you choose too (only a few drops).

4) cook for 30 mins in a gas mark four oven.
neqs: Two puppies inside a heart. (Default)
[personal profile] neqs
First time posting here, hi! *waves nervously*

I call this bread, but some parts of the world would call it a muffin. It's is very quick to make and IMO delicious, but pretty it ain’t, so I’m not sure how well kids would like it. Serves one person (or two if they’re not very hungry).

1 tablespoon of butter
4-5 tablespoons (0.7 dl) of dry ingredients of preference (I use one part flour, one part bran, one part wheat germ, one part flax and sesame seeds)
¼ teaspoon of baking soda
1 egg

Equipment needed:
ceramic/microwave-proof bowl
microwave oven
(rack for drying)

Melt the butter in a ceramic/microwave-proof bowl. Add all the other ingredients and mix well with a fork. Heat in the microwave for 60 to 70 seconds. Remove from bowl (just upend) and let dry for 5 to 10 minutes. Halve and eat like a breakfast muffin or a roll.

There’s a lot of room for variations. I originally found this recipe at a low-carb forum, where they used flax seed meal, soy flour, almond flour, and protein powder instead of all the carbs I use.
pinesandmaples: A silver necklace in the shape of a Louisiana with a heart cutout. (theme: two)
[personal profile] pinesandmaples
[personal profile] rooibos and I are working our way through How to Cook Everything (which is a really great cookbook! Buy it if you see it in a used bookstore!) by Mark Bittman, and this is one of our favorites so far. I've modified it a little bit with my notes.

Serves: Four, with some sort of supplemental bread. Without bread, it serves closer to three.

Pros: Mostly unattended. Very few ingredients. Good for people who have time instead of spoons. Can easily be accomplished by someone learning to cook. Uses ingredients that store well. Very little cutting. Can be made up to 2 days in advance.

Cons: Requires blending. Not quick. Requires a little bit of knife work

  • Medium-large saucepan
  • Spoon
  • Blender or food processor
  • Measuring cup
  • Knife
  • Cutting board

    Time: Between 30 minutes and 2 hours, based on the beans you use.

    Recipe and ingredients under here! )
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    Cookability: Accessible Cooking

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