cookability

I follow the

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 )

pinesandmaples

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

Materials:

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! )

axelrod

Since I can't sleep, let me tell share a few things with you all : ) And btw, these are dishes which I find easy in terms of speed, simplicity, accommodating limited mental spoons - not necessarily great for manual dexterity issues, maybe they are, I just know that these recipes work for me. Mostly, they require some rough measuring and I suggest shiitake mushrooms as optional ingredients a couple times - they're not the easiest thing to cut.

1) Rice cookers! Possibly many of you know about these already, but for those who don't, the great thing about rice cookers is that you put in the rice, you put in the water, you turn it on, it cooks, it turns off automatically, and keeps it warm. On bad days, I've put the rice on, stumbled back to bed, and when I got up there was hot food for me to eat.

( Read more... )

2) I tried one of the recipes from the Stone Soup cookbook which

rydra_wong linked to a little while ago: the simple soba noodle soup with bok choy (page 21). ( Read more... )

3) ( Green beans and cashews )

ETA: added some cut tags

rydra_wong

Thanks to

sarah, who posted about this in

omnomnom:

The blog Stone Soup (DW feed at

stonesoup_feed) is giving away a free e-cookbook.

Stone Soup: Minimalist Home Cooking

All the recipes have a maximum of 5 ingredients and take a maximum of 10 minutes to prepare, so this is potentially of interest for people who may have very limited mental or physical energy for complex shopping or cooking (e.g. me).

I've just downloaded it and it looks gorgeous, full of luscious photos, and the recipes seem fairly easy and do-able -- actually, I've just noticed that one recipe is almost identical to one of the meals I fall back on when I'm shortest on mental spoons.

amadi

From the BBC: a podcast about kitchen accessibility that may be useful to some of us. There is also a print transcript available for download at that link.

Please stay tuned for a proper welcome post with discussion for how we can tailor this community together, to be as useful as possible for all of us. :D

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Accessible Cooking

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White bean soup

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Free e-cookbook -- quick and simple recipes

Kitchen Accessibility

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November 2021

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