Robot Diver ๐๐ฌ๏ธ๐๐ฟ๐ธ๐ฑ๐ฑ๐ฑTrying to cook grits in my rice cooker for the first time ever. If it works it's another low effort solution for low spoons days.
Banking as many spoons as I can for some late summer canning. I'm not sure if it was issues with US distribution, but our small town salsa aisle has gone from mid soccer mom, to elderly white country club since the tariff garbage, that and our usual brand suddenly switched from tomatillos to green tomatoes.
I'm not gonna make it through the winter with this bullshit. Willing salsa spoons.
The weather here has been all over the place and I'm feeling really rough with the barometric pressure changes. Made a Japanese ginger hot pot for dinner with a load of garlic chives, and veggies from our garden. After eating it I'm feeling the most normal that I have all day. Maybe just the right amount of salt to balance out my pots or something.
This is my base recipe.
https://japan.recipetineats.com/ginger-hot-pot-with-pork/#wprm-recipe-container-12594
I'm tired and chronically ill so I just use hondashi for my dashi broth and then balance it out with mirin, sake and shoyu until it tastes good, though she has a ratio if you don't have shiro dashi to add. Hot pot is almost more of a vibe than a recipe so you can really play around with it, swapping proteins and veg. Loving the massive dose of ginger I can power up with this, and my sinuses that have been battling with forest fire smoke are really happy now.
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I am an egg snob. This is something i can't deny. I grew up with chickens, I'm fussy about how I prepare them and I used to scoff at microwaved eggs really hard.
My m.e. hit a new low last year and as a result I kind of changed my feelings around microwaved eggs. I have a hard time eating toast for breakfast. It usually makes me feel like homemade garbage. I also feel gross when I eat cereal.
I've also learned that you can save a whole lot of spoons by not dirtying pots. So at that point I thought I'd give them a try again.
I loathe rubbery eggs, it might be an audhd thing, the texture of scrambled eggs that are overheated makes me gag. I will not order scrambled eggs in public ever.
But, I think i've finally hit a sweet spot with the microwave. It will differ for every microwave based on its power, but for mine I set the power to 70% and do 30 second bursts between scrambling them with a fork.
It usually takes about 3 bursts to get a nice well cooked but not dry scramble. At first it will seem like this isn't doing anything, but you are cooking the proteins very slowly so it doesn't seize.
Around the third burst things will start to solidify and the heat from the already cooked parts of the egg will help cook the surrounding softer egg as you mash/beat it.
I beat my eggs in a small microwavable soup bowl and add a tiny chunk of butter and sometimes veggies etc if i have them.
Don't salt your eggs until after cooking them, or they tend to curdle and make a bunch of water. When i want cheese i stir it in before the last 30 seconds.
This morning it took about 5 mins to make some eggs this way. I topped it with leftover dips from our nachos this weekend and scooped it with tortilla chips. It was great.
Maybe a new favourite even. Breakfast layer dip.
If you accidentally overcook the eggs, bash them up as much as possible and add just the tiniest bit of mayo and beat it in. It's saved a few of my earlier experiments.
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What to make when you have leftover bread and butter pickles from the holidays, and a head of broccoli you'd better use up? This. Although, i'd go out of my way to make this as well.
A seriously tasty veggie sub, which you could easily make vegan by subbing vegan mayo, and skipping the ricotta salata. Maybe a sprinkle of nooch over the roasted broccoli.
Ricotta salata is impossible to find where I live. Feta is a good substitute, but any sharp cheese would be good. I used smoked havarti.
My partner said she never expected broccoli could taste so good and I don't think people always realize what roasting does to it.
The salt in this recipes seems way off though. I'd use 1/2 tsp at maximum.
And what kind of chili sauce seems vague to me. Is this the bottled heinz chili sauce? I used sriracha and it kicks, but we are a spicy household.
Based on the photo, i'm also guessing he means french fried onions, which aren't common here either, so i just fried up an onion instead.
I'm a big fan of Schar gluten free baguettes for subs like this. They tend to hold together really well and actually taste like bread.
This has a few steps but they are all quite simple. I wouldn't make this on a very low energy day, but it was fairly quick and could be broken down over a day into some small, manageable steps. Probably about 2 spoons for me, but I'm a cook by trade.
Follow hashtag ouchThatsTasty for more spoonie friendly recipes and tips that are tested so you don't have to waste any spoons.
https://altonbrown.com/recipes/roast-broccoli-hero/
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