🔁 please boost!
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@ina https://manorfarmbeef.co.uk/rukmini-iyers-chilli-peanut-beef-traybake This recipe looks like a lot to do but actually it’s just “chop it all up and bung it in the tray in the oven” which is the best kind of cooking! For my choice; don’t bother crushing garlic or chili or ginger! Just use the paste tubes you can get at the supermarket and squeeze it in depending on how much you’ve got (“according to taste”). Also I HATE baby corn, so I usually double up on something else. have fun! xx
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@ina I've found this substack helpful, it's super accessible and body/food positive. https://juliaturshen.substack.com/
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@ina
It depends a lot on what they like to eat, what foods they have to cook and what they don't like about cooking -
@ina This is going to sound too simple, and you can add spices and other vegetables (my mom adds potatoes), but this is my most-requested specialty: meatless pea soup.
I'll give you the slow cooker directions because that's what I use, but you can also do this in a big pot on the stove top. I'm sure someone smarter than me could come up with pressure cooker directions.
1. Wash and peel 3 or 4 medium to large carrots, then chop them into fairly thin coins. As you get to the wider end, you might chop the coins into halves or quarters. The goal is to get the carrots small enough to partially dissolve into the soup while keeping a bit of body to add texture. Add carrots to the bottom of the slow cooker.
2. Rinse a one-pound bag of split peas, picking through to remove any stones or yucky-looking peas. Dump into the slow cooker.
3. Add 6 cups of liquid, enough to cover the vegetables. I use water because that's how my kid likes it, but you can replace some or all with vegetable broth. That will change the flavor.
4. Put in a fair few shakes of salt and pepper, stir it all together, and start the slow cooker on high.
5. Once the mixture is bubbling, after half an hour or so, you can turn the slow cooker to low if you like. Check the soup every once in a while to see if it's got enough liquid; if not, add about a cup of water and stir it in. If you see foam, skim it off.
6. If the carrot chunks are squishing under the stirring spoon, and the body of the soup looks like a mushy, only slightly watery conglomerate, you're done! Turn the slow cooker to off (or warm, if you have that setting) and spoon some out into a bowl to taste - once it cools a bit! don't burn yourself! - to see what you might want to add. Potential adds: more salt, more pepper, paprika, cumin, hot sauce.
You can serve still warm, but it will be nice and thick if you leave it overnight. This soup also freezes perfectly, if you're a small household.
Turning to low reduces the foaming you'll see sometimes, but then the soup will take about 6 hours to be really done. On high, it will be done in 4 hours or so, but you'll have more foam to skin.
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@ina
Goulash is easy.
Brown and season the beef, then let it simmer with sauce while pasta cooks.EZPZ
ive heard of that, i'll look out for some recipes!
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@ina https://manorfarmbeef.co.uk/rukmini-iyers-chilli-peanut-beef-traybake This recipe looks like a lot to do but actually it’s just “chop it all up and bung it in the tray in the oven” which is the best kind of cooking! For my choice; don’t bother crushing garlic or chili or ginger! Just use the paste tubes you can get at the supermarket and squeeze it in depending on how much you’ve got (“according to taste”). Also I HATE baby corn, so I usually double up on something else. have fun! xx
thanks for the link!
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@ina I've found this substack helpful, it's super accessible and body/food positive. https://juliaturshen.substack.com/
love the website layout already!
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@ina
It depends a lot on what they like to eat, what foods they have to cook and what they don't like about cookingi live in a major us city, so access to food is not an issue
and honestly, i just dont like cooking lol. feels tedious as hell to me
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@ina This is going to sound too simple, and you can add spices and other vegetables (my mom adds potatoes), but this is my most-requested specialty: meatless pea soup.
I'll give you the slow cooker directions because that's what I use, but you can also do this in a big pot on the stove top. I'm sure someone smarter than me could come up with pressure cooker directions.
1. Wash and peel 3 or 4 medium to large carrots, then chop them into fairly thin coins. As you get to the wider end, you might chop the coins into halves or quarters. The goal is to get the carrots small enough to partially dissolve into the soup while keeping a bit of body to add texture. Add carrots to the bottom of the slow cooker.
2. Rinse a one-pound bag of split peas, picking through to remove any stones or yucky-looking peas. Dump into the slow cooker.
3. Add 6 cups of liquid, enough to cover the vegetables. I use water because that's how my kid likes it, but you can replace some or all with vegetable broth. That will change the flavor.
4. Put in a fair few shakes of salt and pepper, stir it all together, and start the slow cooker on high.
5. Once the mixture is bubbling, after half an hour or so, you can turn the slow cooker to low if you like. Check the soup every once in a while to see if it's got enough liquid; if not, add about a cup of water and stir it in. If you see foam, skim it off.
6. If the carrot chunks are squishing under the stirring spoon, and the body of the soup looks like a mushy, only slightly watery conglomerate, you're done! Turn the slow cooker to off (or warm, if you have that setting) and spoon some out into a bowl to taste - once it cools a bit! don't burn yourself! - to see what you might want to add. Potential adds: more salt, more pepper, paprika, cumin, hot sauce.
You can serve still warm, but it will be nice and thick if you leave it overnight. This soup also freezes perfectly, if you're a small household.
Turning to low reduces the foaming you'll see sometimes, but then the soup will take about 6 hours to be really done. On high, it will be done in 4 hours or so, but you'll have more foam to skin.
lol, i have been wanting to try more slow cooker recipes so thank you
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@ina What kinds of foods or cuisines do you gravitate toward?
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@ina What kinds of foods or cuisines do you gravitate toward?
i love mexican food! but anything is fair game
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@ina Crock pot chicken. Pour some oil olive oil in the pot - a tablespoon or two? Cut a few onions in half and then in half again (take the brown skin off and chop off the root end first) and put them in the crock pot. Cut the top part of a carrot or 3 and cut them in half and throw them on top of the onions. Cut some potatoes in half and in half again if they're big and toss 'em in. Sprinkle some thyme, sage, and rosemary on top. Stir this up a bit. Drop a whole chicken on top and
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@ina Crock pot chicken. Pour some oil olive oil in the pot - a tablespoon or two? Cut a few onions in half and then in half again (take the brown skin off and chop off the root end first) and put them in the crock pot. Cut the top part of a carrot or 3 and cut them in half and throw them on top of the onions. Cut some potatoes in half and in half again if they're big and toss 'em in. Sprinkle some thyme, sage, and rosemary on top. Stir this up a bit. Drop a whole chicken on top and
1/2@ina 2/2
and put salt and pepper on top. Put the lid on , turn the temp to low, and dinner will be ready at the end of the work day. (Ughh, forgot to say to do this at breakfast time!) SO MANY LEFTOVERS - you won't have to cook for days. -
@ina 2/2
and put salt and pepper on top. Put the lid on , turn the temp to low, and dinner will be ready at the end of the work day. (Ughh, forgot to say to do this at breakfast time!) SO MANY LEFTOVERS - you won't have to cook for days.omg, sounds delicious, thank you
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@ina Cheeseburger stuffed baked potatoes. Wash and throw your favorite potato type in the oven, enough to equal a large russet like you get at a cheesy steakhouse. Potato nails are a plus for even cooking of large potatoes, but always stab them a few times with a fork so they don't pop in the oven. Cook them at 350°f for 30 minutes, turn over, and give another 30, unless they're really small. While they are baking brown a lb of ground beef, seasoned as you would a hamburger. 1/?
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@ina Cheeseburger stuffed baked potatoes. Wash and throw your favorite potato type in the oven, enough to equal a large russet like you get at a cheesy steakhouse. Potato nails are a plus for even cooking of large potatoes, but always stab them a few times with a fork so they don't pop in the oven. Cook them at 350°f for 30 minutes, turn over, and give another 30, unless they're really small. While they are baking brown a lb of ground beef, seasoned as you would a hamburger. 1/?
@ina Shred your favorite cheese or cheese substitute, and set aside. Then look for burger toppings. I don't like wilted lettuce, we used diced tomatoes (or quartered cherry/grape tomatoes), and black olives. We also like butter browned canned mushrooms. Couple tablespoons of butter, and a small can of sliced mushrooms that's been thoroughly drained. 2/
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@ina Shred your favorite cheese or cheese substitute, and set aside. Then look for burger toppings. I don't like wilted lettuce, we used diced tomatoes (or quartered cherry/grape tomatoes), and black olives. We also like butter browned canned mushrooms. Couple tablespoons of butter, and a small can of sliced mushrooms that's been thoroughly drained. 2/
@ina When the potatoes are done you can choose to cube them up with the skins on, or scoop the innards out like they're mashed potatoes, and have the skins as a side with butter. Put a generous portion of beef over the potato innards, top with cheese if you're using it, and microwave until evenly heated, and cheese is melted. Throw on your toppings, and maybe a dollop of plain yogurt or sour cream, if you can tolerate it. 3/3
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@ina When the potatoes are done you can choose to cube them up with the skins on, or scoop the innards out like they're mashed potatoes, and have the skins as a side with butter. Put a generous portion of beef over the potato innards, top with cheese if you're using it, and microwave until evenly heated, and cheese is melted. Throw on your toppings, and maybe a dollop of plain yogurt or sour cream, if you can tolerate it. 3/3
damn, sounds tasty!
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@ina last time I found jambalaya an easy meal that can be cooked once and lasts several days in fridge.
Generally for me anything that can be cooked in one pot is great because what I hate on cooking is having to clean up the mess
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@ina last time I found jambalaya an easy meal that can be cooked once and lasts several days in fridge.
Generally for me anything that can be cooked in one pot is great because what I hate on cooking is having to clean up the messjambalaya is good, im gonna try making it myself!
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I ina@turtleisland.social shared this topic
please boost! 
