cookability

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.

Ingredients:
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

Instructions:
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

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.

automaticdoor

This is from the Cooking For People Who Don't carnival. It's a rice noodle and egg soup that is gluten-free and can be modified to be veggie/entirely vegan. (So, basically like a slightly more sophisticated version of ramen noodles with an egg cracked in...) It's really low-spoons. Recipe is written for total beginners.

time: 2 minutes pouring broth and assorted other things into a pot and giving it a good stir/turning the burner on
about 15-20 minutes while it gets good and heated and boiling [you can go do other things during this time]
about 8 minutes of noodles cooking (and if you're adding eggs, stirring eggs during this time)
about 3-4 minutes of adding eggs and letting them cook through
total time: 28-34 minutes if recipe isn't modified, of which 15-20 minutes can be spent elsewhere, so a total of 13-14 minutes spent at stove (spaced out)

spoons: (without recipe modification) lifting a soup pot onto the stove, putting things into it, stirring to combine ingredients for broth, stirring occasionally when noodles are added, stirring eggs together, having the coordination to pour eggs into the pot with one hand while stirring the pot with the other

ingredients: broth (chicken or veggie), rice noodles, flavorings for the broth (I use ginger paste, black pepper, sriracha sauce, powdered mustard and gluten-free soy sauce but these are just suggestions!), eggs (could be optional or replaced with chopped tofu)

cooking implements: (without recipe modification) soup pot, large spoon to stir/serve soup with, small bowl for egg whipping, something to whip the eggs with, a small spoon if you're trying to get ginger paste out of a jar or alternately a knife and cutting board/maybe a microplane grater if you're being fancy and using fresh ginger root?

( nom nom nom, recipe mods added as we go )

Questions? Comments? Concerns?

Current Mood: hungry

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.

Current Mood: hungry

lauredhel

Now that the weather is starting to cool down, my thoughts turn to soup! And bread!

This is a really hearty crockpot soup, with ham, ham stock, split peas, barley, and vegetables. It is yummy the next day, and freezes beautifully.

Accessibility notes: The vegie prep takes energy if you can't access pre-sliced vegies, but could be done in advance (e.g. the night before), or using a food processor. The frying-off of the vegies isn't essential; it does improve the flavour, but if you need to the raw vegies can just be thrown into the crockpot. Homemade stock or bought stock are both fine.

With full modifications (pre-sliced veg & bought stock), the only washing-up is your crockpot and spoon, and standing/stirring time is very minimal. If you do the whole lot yourself, you've also got your knife and cutting board, a frying-pan and stirring implement, your stock bowl, and the crock you cooked the stock in.

Substitutions: You can substitute pretty much anything. Leave out the vegies, use different ones, use a different meat or vegetarian stock. Soup is very forgiving.

( lots of pics behind the cut, includes meat pics )

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.

Kale 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

Current Mood: busy

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

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