lowspoonsgourmet
Cheap easy to make food that tastes good
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Lets talk about potatoes.
They are a south american tuber which has hundreds of cultivars suited for multiple climates and elevations. It is part of the nightshade family and closely enough related to tomatoes that you can splice a tomato plant onto a potato stalk and it will grow.
They are also nutrient dense and can be cooked by simply boiling them or baking them whole if one has to. Absolutely minimal prep, you dont even need to peel them. Top them with dairy or other things to round out their nutrition profiles. Can be cooked in more complex ways as energy and ability allow. Theres thousands of ways to prepare them.
Were I to travel to a new planet and had to pick one plant crop to start out with? Thats what I would pick. You can get a high calorie yield out of a small plot of land.
Fellow spoonies, consider the potato.
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Lets talk about potatoes.
They are a south american tuber which has hundreds of cultivars suited for multiple climates and elevations. It is part of the nightshade family and closely enough related to tomatoes that you can splice a tomato plant onto a potato stalk and it will grow.
They are also nutrient dense and can be cooked by simply boiling them or baking them whole if one has to. Absolutely minimal prep, you dont even need to peel them. Top them with dairy or other things to round out their nutrition profiles. Can be cooked in more complex ways as energy and ability allow. Theres thousands of ways to prepare them.
Were I to travel to a new planet and had to pick one plant crop to start out with? Thats what I would pick. You can get a high calorie yield out of a small plot of land.
Fellow spoonies, consider the potato.
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oh also my fave depression salad: Dressing: in a small jar combine half cup of vegetable oil, 1 tbsp Sugar, 3 tbsp soy sauce, 3 tbsp vinegar and 1 seasoning packet from instant ramen. shake well. Topping: slivered almonds, sesame seeds, (u can toast these on a cookie sheet for a few mins @350 but its not necesarry. u can also sub other nuts and seeds) and the crushed up instant ramen. i keep this all in a ziplock to use whenever. Salad: thinly sliced strips of cabbage, some grated carrot if you want. a prepackaged coleslaw mix would be great for this. Toss the cabbage and dressing and let sit for as long as u want, at least 5 mins, and add toppings right before serving if u want them crunchy. i like to make the dressing and topping in advance so i just need to chop some cabbage when i'm ready, but if you used the coleslaw mix itd be even easier! i also like to eat it in tupperware with a lid so i can shake it to mix the dressing (thats a general salad tip tbh)
nice
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my partners recipe to zhuzh up instant ramen: u need boiling water, 1 packet of noodles, 3 baby carrots, 1 green onion, peanut satay, sriracha, and soy sauce. 1) chop the carrots and green onion and add to bowl 2) add a squirt of each sauce (maybe a TBS of peanut and soy and half that sriracha? idk do it to taste) 3) turn on the kettle to boil 4) break the noodles into four chunks and add to bowl, top with the powder 5)add boiling water and enjoy! it will take a few minutes to soften up but you can sip the broth while you wait. super easy and quick and sooo tasty
Nice!
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if you're learning how to cook or branching out or feel like you just are not a very good cook or can't cook at all it is so important to know that when experienced cooks say they're measuring with their heart they are lying to you. They are measuring with their intuition, instinct, and experience, all of which are built by following recipes (written or taught by family), experimenting a lot, or some combination of the two: no matter how they learned, they learned it through cooking way more than you have. If you're trying to cook based on instinct or the assumption that you should just be able to figure it out and you don't like how your food comes out or you don't know where to start, find recipes and follow them to the letter. There is nothing wrong with looking up how to scramble eggs or make a stir fry. It will make your cooking better and easier, I promise.
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easy non-alcoholic mixed drinks
not something that we usually post, but thought it might be nice for the times when you want something slightly fancier than a pre-packaged drink, but don’t want to put in too much effort or drink alcohol. the instructions for all of the following “recipes” are to simply mix the ingredients together in a tall glass.
passion fruit + grapefruit twist:
12 oz. grapefruit sparkling water
1/3 cup passion fruit juice cocktail
pomegranate berry “sangria”:
12 oz. cranberry, mixed-berry, or cherry sparkling water
1/3 cup pomegranate juice
optional: 2 tbs. cranberry juice
optional: 1 tbs. grenadine syrup
optional, but recommended if using unsweetened juice(s): sugar to taste
cranberry lime:
12 oz. lime sparkling water
1/3 cup cranberry juice
optional, but recommended if using unsweetened juice(s): sugar to taste
optional: half a small lime’s worth of fresh juice
optional: a slice of fresh lime as garnish for the rim
summer sunrise:
6 oz. plain sparkling water or tonic water
1/2 cup orange juice
1/4 cup pomegranate juice
optional: 2 tbs. grenadine syrup
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i am not joking we need to force teach cooking in schools. like. it is an essential thing for survival. do you know how easy it is to make things if you know even the bare bones shit about how cooking works. we need to teach teenagers how far you can take an onion and some other veggies it''s sad that people grow up not knowing how to prepare literally anything. and i'm not talking about oh this home ed class taught me how to make chicken nuggets at home i'm talking about learning the balancing of sweetness and acidity and saltiness and bitterness and shit like that and techniques and oil temperatures and how meats cook. it needs to be taught because it's literally not even that difficult and it matters so much
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why is this written like it's trying to hypnotize me into making a batch of caramelized onions, and more importantly, why is it working
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Bree's Turkey Hash Casserole
Out of ideas for what to do with the rest of that Thanksgiving turkey and tired of making sandwiches? Here’s a simple slow-cooker recipe to liven up those leftovers.
Ingredients:
Leftover cooked turkey meat (remove bones and skin)
Leftover gravy / drippings (or turkey gravy or chicken broth)
Leftover stuffing (or make more)
Apple cider
Butter
Turkey seasonings
Dried cranberries (or serve with cranberry sauce)
Coat the inside of your slow-cooker with non-stick spray. Lay down a layer of the leftover gravy or chicken broth, just enough to cover the bottom of the pot. Add a healthy splash of the apple cider, about 1 cup.
Roughly cut up the turkey meat into bite-sized pieces. This doesn’t have to be exact. Toss that into the pot. If desired, add a sprinkle of the same seasonings you used when dressing the turkey for baking. (I used garlic, onion powder, and paprika.) Stir up the turkey to ensure an even coating.
Spoon the leftover stuffing on top, or make fresh stuffing and stir in the dried cranberries and add that. Dot the top of the stuffing with a few spoonfuls of butter.
Put the lid on and cook on LOW for about 2 hours, or until heated through and steamy.
Serve with mashed potatoes and cranberry sauce, if you have them.
Serves as many people as you have leftovers for.
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Butternut Squash
According to my grandmother, this works with any squash, but I’ve only ever made it with butternut.
I think that this is about a 2-3 spoon recipe, but it does require a little hand strength, so maybe 3-4 spoons if you have weak or painful hands/wrists.
You will need:
1 Butternut squash
A small pad of butter
Seasonings of your choice (I do salt, pepper, paprika, and cinnamon sugar)
A plate
A fork
A big knife (like, the kind for chopping)
Steps:
Stab the squash with a fork all over.
Put the squash in the microwave. It can go for six minutes.
Cut it in half down the middle. It should be soft enough to cut down the middle by now.
Microwave for another six minutes.
Scoop out the seeds/etc. Discard.
Plop your pad of butter and seasonings on top of each half.
Mash with your fork.
Store leftovers in your fridge
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Recipe Roundup in Review
Last year, I posted a two-month series of recipes suitable for the autumn season, which everyone seemed to enjoy very much. I’ve been too busy this year to make up a new queue, so I thought I’d compile a big long list of links for anyone who’s looking for recipe ideas this fall.
Appetizers, Sides, & Snacks
A Pair of Stuffing Recipes
Asparagus Salad
Baked Apples
Beets with Cloves and Cinnamon
Bree’s Cheddar-Garlic Mashed Potatoes
Bree’s Homemade Colcannon
Carrot Fritters
Cheese & Bacon Pinwheels
Cheese Toasties
Cranberry-Orange Sauce
Fish Cakes
Irish Stout Apple Fritters
Oatmeal & Potato Bread
Parsnip & Apples
Pumpkin Seeds
Sprouts au Gratin
Soups
Butternut Squash and Pear Pottage
Cheese Soup & Dumplings
Chestnut Soup
Garlic Soup
Gingered Pumpkin Soup with Molasses Cream
King’s Arms Tavern Cream of Peanut Soup
Mashed Potato Soup
Mushroom Soup
Entrees
Acorn Squash with Cinnamon and Honey
Bree’s Baked Ziti
Bree’s Crockpot/One-pot Chili
Bree’s Fried Chicken Parmesan
Bree’s Honey Baked Salmon
Bree’s Poppy Seed Chicken Casserole
Bree’s Roast Chicken with Apples and Potatoes
Bree’s Sesame Ginger Chicken
Bree’s Turkey Hash Casserole
Dill-Crusted Salmon
Irish Stew
Meat Patties in Crust
Michaelmas Goose with Sage & Onion Stuffing
Pan Haggerty
Pumpkin Plenty
Roast Pork Tenderloin with Orange & Onion Sauce
Rosemary-Orange Beef
Spiced Pot Roast
Stuffed Acorn Squash
Stuffed Braised Beef
Surry Sausage, Squash, & Apple Bake with Savory Streusel Topping
Welsh Potato Pie
Welsh Trout in Bacon
Baked Goods
Applesauce Buttermilk Biscuits
Barm Brack
Beer-Bacon-Onion Muffins
Caerphilly Scones
Christiana Campbell’s Tavern Sweet Potato Muffins
Drop Scones
Gingered Pumpkin Muffins
King’s Arms Tavern Apple Cheddar Muffins
Tea Table Goodies
Apple & Potato Cake
Apple Raisin Cider Teabread
Bree’s Cranberry Pumpkin Bread
Irish Apple Cake
Irish Apple Teabread
Irish Whiskey Cake
Isle of Wight Farmhouse Cake
Marmalade Loaf
Porter Cake
Seed Cake
Welsh Crumpets
Desserts
Bramble Dessert
Bree’s Easy-Peasy Molten Chocolate Cake
Bree’s Semi-Sweet Chocolate Pumpkin Bundt Cake with Chocolate Liquer Glaze
Beverages, Jams, and Sauces
Mulled Cider
Samhain Wine Cup
Wassail
Blackberry & Apple Jam
Bree’s Dad’s Sauce Recipes
Delectable Dressings
Irish Whiskey Marmalade
Sources
Celtic Folklore Cooking (Asala)
A Kitchen Witch’s Cookbook (Telesco)
A Witch’s Brew (Telesco)
Kitchen WItch’s Guide to Brews and Potions (Telesco)
The Kitchen Witch (Soraya)
Witch in the Kitchen (Johnson)
The Colonial Williamsburg Tavern Cookbook (Gonzalez)
Favorite Meals from Williamsburg (Turgeon)
Holiday Fare: Favorite Williamsburg Meals (Gonzalez)
The Very Best of Irish Traditional Cooking (Lennon and Campbell)
An Irish Country Cookbook (Taylor)
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Those raw chapati from costco: fresh hot bread anytime you want from the stove in like 4 min. If I'm feeling extra fancy, I'll make it into a roll with a veggie dog and mustard.
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My favorite easy way to eat a sweet potato.
Ingredients:
sweet potato
store-bought pesto
(optional) chopped walnuts
Steps:
Chop the sweet potato crosswise so you have 1/8 to 1/4-inch-thick circular slices (the thicker they are, the longer it takes to cook).
Lay the slices flat on a plate so they don't overlap and microwave them for 7-11 minutes depending on the size of your slices, stopping to flip them partway through. The microwave will make them get kinda soft and soggy, and then start to dry out. You can take them out at any point after they become chewable; I like mine soft and a little dry so they're easy to hold, but not tough.
Take them out and spread one side of each slice with pesto
(Optional but tasty) Sprinkle some chopped walnuts on top of each slice.
Pick up the slices and eat them like cookies.
huh sounds interesting
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if its in your area/budget, Birds Eye™™™ had a lot of ready to microwave veggie dishes! all seasoned up and ready to go. they usually need some salt but you just have to cook up a protein of choice and its a pretty balanced meal quick c:
good to know
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