cookability

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 )

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.

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

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

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

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

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.

Ingredients:
*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.

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Accessible Cooking

Entries tagged with vegetables

Shelling peas

Potage Paysanne

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Avocacdo Pasta

Recipe: Spaghetti Squash with Feta

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November 2021

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