Low Spoons Recipes For Instant Pot

this is a vegetarian potato curry recipe that's about 75% spices; once you get the potatoes in there you can really do whatever you want with it

this is literally just pasta, broccoli, and cheese babey and you can live off that shit for DAYS it makes such a big portion

bro this spinach/pesto/3 cheese flatbread is so fucking tasty bro

also you can make the flatbread yourself it's super quick!!

oh hey I'm eating this white chickpea chili right now, much like the curry it's mostly spices and you can do p much do whatever you want with it

don't let the name fool you these potatoes are delicious any time. not just breakfast.

Garlic butter rice

so, instead of considering this a mandate to give a single shit about people with sesame allergies, almost all American companies decided to just add sesame flour to all their relevant products. because apparently that was cheaper.

it's almost impossible for me to find hot dog and hamburger buns without sesame now. and I am one of the lucky ones. I'm someone who just so happened to notice the label updates, not get caught unawares and have a severe allergic reaction. I'm someone lucky enough to be surrounded by multiple choices of supermarkets, and someone with the incredible privilege to have parents who'll help me search the shelves, and cover those costs that my allergies rack up. not everyone with allergies/other intolerances has all or any of those privileges to begin with.

most food allergies will never be prevalent enough that under capitalism, it will be profitable to give them the level of accommodation that they deserve. I speak from experience with a wide portfolio of hypersensitivity quirks when I say that the rarer the food allergy, the worse it gets.

and here's the thing: I can live without hamburger buns, with only superficial decreases in my quality of life. but sesame isn't my only rare allergy, and ever since this legislation hit, I've been lying awake at night, afraid of what I might lose access to next.

I've been lying awake at night wondering what I'll have to do to live, to obtain enough safe food to survive, if any of my other allergies get this same treatment. and I reiterate. I am one of the privlidged ones.

[Image description: two screenshots of tumblr tags, reading:

"also pea protein. mcdicks just added pea protein without any proper warning so if you got a legume allergy, don't eat their buns."

"did you know pea protein and pea flour is a thing. i didn't. but i sure found out quick after i ate frozen nuggets and when i got gravy from a restaurant. now i have to check fucking everything because i've also found pea protein in ice cream of all things." End description.]

300gr bacon, beef or chicken. A meat of your choice. These go specially well. I prefer chicken tights. Diced

1 medium onion, diced.

Garlic minced (i used 2-4 pieces depending on size)

300gr carrot, cleaned, peeled and diced.

3 sticks of celery, washed and diced.

800gr potato. Washed, peeled diced in quarters.

1 head of broccoli.

8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.

3 tablespoons all purpose flour.

1 cup whole milk. (Almond or rice milk work fine for a vegan option)

½ cup heavy cream. (Skip it for a vegan option)

Salt and black pepper to taste.

½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.

1 tablespoon fresh chopped coriander. Optional.

1 cup diced gouda or manchego cheese. Optional but really ties all together.

Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!!

In a pot put water and the bones to prepare your stock (chicken, beef, veggie) You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft.

In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly.

Add the celery and diced carrots, moving constantly.

The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste.

Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. If you have a food processor, it’ll be easier.

Ad the remaining stock to you big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min.

Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent.

Pour the potato mix on the big pot, move to integrate and taste for salt and pepper.

Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min.

Serve hot and decorate with a pinch of coriander and some cubes of cheese.

ENJOY!

Notes:

I personally prefer to use chicken, love how it goes with potatoes and veggies. Also the tight is very tender and flavorful. With beef you have to be careful not to overcook it or it’ll get gummy and hard to bite, so make adjustments.

VEGAN: could also skip the meat, cheese and heavy cream for a vegan option.

I make it for my younger sister and she loves it. Instead of meat i add some diced, toasted nuts when served. Cashew, pecan and pistachios work nicely.

You’ll have to use 5 tbsp of flour to thicken up the broth a tid bit more without the heavy cream but you can still use a vegan milk.

You can totally skip the coriander, but it adds another dept of flavor.

Do try it with the cheese tho, i promise it’s GODLY. Gouda and manchego are my fave, the melt nicely and have a strong after taste, but i guess any cheese that melts could work.

Finally, if you are like me and like spicy food you can add chopped chili. Serrano and arbol chiles are my go to’s, freshly chopped sprinkled just after serving my bowl.

Hope y'all give it a try and if you have any doubts do ask!

Substituted spinach for broccoli because my partner is not a fan of the latter and used chicken and bacon. Gonna try it again with a nice Italian sausage in place of the chicken next time.

Instant Pot Ribs

Make deliciously Tender Juicy BBQ Ribs in 40 minutes! Great beginner recipe for weeknight dinners or BBQ party.

If you have any disabilities linked to tooth decay/erosion, through direct cause or secondary symptom, it is vital that you get one or both of the following items: Sensodyne toothpaste and enamel repair mouthwash

This includes health conditions such as acid reflux, diabetes, thyroid conditions, fibromyalgia, chronic pain & mental illnesses such as depression that create poor hygiene routines, sensory issue disorders like autism and ADHD, and any health condition that causes frequent vomiting / increased stomach acid, including eating disorders and migraines.

All of these disabilities will erode the enamel of your teeth, not only opening you up to cavities but making it very easy to chip your teeth from such simple things as biting the wrong way on the tines of a fork. (I’ve chipped my teeth at least 4 times this way).

The toothpaste on the left here (sensodyne pronamel) is gentle on your teeth, won’t cause painful sensations from any extreme mint flavor, and will even protect your gums if they’re sensitive from any of these conditions.

The mouthwash on the right (Crest enamel repair) will, as it says, repair your enamel — which is marvelous, because the technology to repair your enamel at all is relatively very new to society! — but it is most importantly non-alcoholic. Meaning that it works well as a once-a-day rinse without any of the burning sensations of antiseptics that typically discourage people with sensory issues from taking care of their teeth.

I know remembering to do these things every day can feel like a lot when you’re sick and exhausted, but I promise a collective three minutes out of every day is going to save you an incredible amount of pain and money in the future. If your teeth are susceptible enough to rot, you can actually die from infection. And as they say, with how little insurance actually covers dental —

Not brushing your teeth??

baking with arthritis or other chronic hand pain

living with chronic migraines

adhd meal plan

chronic pain tips

printable medication log

stretches to relieve back pain

safe foods for sensitive stomachs

Hey disabled people and neurodivergents I have an app reccomendation for you, its called sweepy.

It is a chore tracker with some features that are actually fucking HELPFUL, not just like a list of shit to do.

So what you do is you add rooms, and in those rooms you list all the things that you have to do. You set how often they need doing and how much effort they take to do. So now you never have to wonder if you need to hoover yet, it will tell you! It also has options for one time tasks and seasonal tasks. Also there are a lot of task presets to make it all easier.

And that alone is all great but if you pay for premium (a very reasonable 12 quid a year), you get more features like adding other people in your house so that you all know whats going on, and my favourite feature, the daily schedule. What you do is you set how many effort points you want to use in a day, and sweepy will go through the things that need doing and assign you tasks to match the effort points. You can even set tasks to only be assigned to specific people. Also like. Streaks and leader boards and shit if that stuff helps motivate you.

Everything is so efficient because we know exactly what each other is doing

So u know how household chores are super hard with ADHD cus its not just oh do this, its an endless cycle. There is no "done". You do not get your dopamine. It goes on and on and on and on and

Well here's the thing. Because in sweepy you have to break down "chores" into specifics, and because it times the chores, which draws a clear line between "done" and "needs doing", it transforms the endless cycle of housework into distinct tasks with an end point.

20 Ways to Preserve Your Fresh Herbs! 

Don’t let those herbs go to waste, we have a collection of 20 delicious ways to preserve your herbs and enjoy them all year long! 

Get the Recipe —>  20 Ways to Preserve Fresh Herbs

Hewwo! baps your face off! TODAY from the big book of Redwall cookin’, we have my fuckin favorite recipe thus far; Rosey’s Jolly Raspberry Jelly Rock Cakes- The one that I’ve actually had ready to go for a few weeks now but I kept eating it too fast to take notes. Buckle into your buggies, hotshots.

(You can find the original recipe at the bottom if you’d like to follow along, and i plead you do)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Jolly Raspberry Jelly Rock Cake?” YOU MIGHT ASK

All-purpose flour

Baking powder

Salt

Unsalted butter

Sugar

Eggs

Raspberry jam or jelly

Went to read this recipe and upon realizing i had every ingredient- from start to finish it took about an hour and half from deciding to make it to being able to eat it! 

AND, “what does Jolly Raspberry Jelly Rock Cake taste like?” YOU MIGHT ASK

Excellence. Pure comfort. Food that heals bones and hearts. Food that laces up scars. Food you make for your lover in bed on a cold rainy day.

Not quite fluffy, but very soft, smooth center

Crumbly, again soft, outer

Tart raspberry jam is the crown jewel of the piece. Mwah. God.

Rich and refreshing

The sprinkled sugar comes out not overbearingly sweet

Do try to eat/serve these warm, they keep well, but the jam will start to absorb into the pastry

Most jam or fruit filling works here, as long as it has some tartness, the world is your oyster. Grab your oyster fork. Feel weird about having an oyster fork. 

Like a molten lava cakes baby cousin-

. Used fine granulated sugar 

. Used salted butter (and only a pinch of salt instead of tsp.)

. Used raspberry jam

. Served with goat cheese caramel lightly drizzled

. Bumping the cook time up from 15 to 17 minutes let the edges brown a bit more which I recommend I think in the future I would like to also try pairing this with slices of strawberry, or perhaps fresh raspberries placed on top? Its hard to spitball pairing ideas because Most Things would pair fair!!

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Gentlethems of the Jury, we here at crossy wossys kitschy kitchy, welcome our very first 10/10

I so dearly need to communicate that I’ve had this art made for a good week now, I first baked this almost 2 weeks ago, and am just now getting around to writing the actual review. I like to have the food in my mouth to write about the flavor/mouthfeels section.  And I kept eating them too fast to take notes. I’ve used almost a whole bag of sugar making these on repeat and my teeth surely hate me but the heavens sneer enviously.

These fellas don’t seem rather persnickety- I think one would have to actively try to mess up the recipe in a way where its no longer delicious. These are essentially scones with more variety in textures and flavors! The aforementioned latest batch was made at 4am halfmindedly with multiple perceived mistakes, and the only difference from the first carefully attended-to batch was that they were slightly less pretty to look at, both being absolutely mouthwatering. 

The low fussy-ness, low spoons (for me!), and delicious outcome that can pair with many drinks, makes this a flawless pastry in my eyes. a proud 10/10, with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

High water-content gelatin!

There’s lots of reasons drinking water can be hard, but for many people eating jello is a lot easier. It’s colorful! It has a uniform texture! It has a flavor that isn’t “tap water flavor”! And as a bonus, it’s easy to make.

If you’re buying flavored gelatin packets from the store that already have sugar and dye in them, just follow the directions on the packaging for a nice jiggly treat. Adding more water to that recipe will only reward you with jelly slush (I tried it, it was bad). If you buy unflavored gelatin, you can mix it with fruit juice and control the amount of sugar that ends up in your final product (water that’s full of sugar isn’t less hydrating, but calorie needs vary. Regular jello can be too sweet or flavorful for some people to get enough water this way).

Recipe:

2 cups apple juice

1 1/2 cups boiling water

1/2 cup cold water (or fruit juice of choice)

2 packets unflavored gelatin

Note: this recipe assumes that one packet of unflavored gelatin normally makes one cup of jello. Different brands may package their products differently, so check your packaging for instructions before you start.

Directions: pour 1/2 cup of cold water or fruit juice of choice into a heatproof container large enough to hold at least 4 cups of liquid (a Pyrex glass measuring pitcher is perfect for this, but make sure your vessel has a spout you can comfortably pour from). Sprinkle 2 packets of unflavored gelatin on top, and let it rest until all of the gelatin powder becomes wet (it will darken and become translucent). Slowly pour 1.5 cups of boiling water over the hydrated gelatin, stirring until all of the gelatin has dissolved. Then add 2 cups of cold or room temperature apple juice, and stir to mix thoroughly. Pour into a large dish (or several single-serving containers), cover, and chill for at least 4 hours (preferably overnight).

Some notes:

Apple juice is high in pectin, the chemical found in many fruits that helps jams and preserves thicken and set. The pectin helps the gelatin set, making a nice firm jello even with extra liquid.

If you want a milder flavored jello that isn’t as sweet, reduce the amount of apple juice but keep everything else the same. It will make less jello but the consistency should be about the same.

If you want sweeter jello, you can replace some of the water with fruit juice of your choice; just mix it with the rest of the water and heat it to a boil before adding it to the hydrated gelatin.

You can use any fruit juice to flavor your gelatin, but the enzymes found in raw pineapple will prevent your jello from setting. Canned pineapple juice has been cooked and won’t contain those enzymes, so use that instead if you really want pineapple.

My favorite yogurt comes in single-serving cups with plastic lids, so I save those and use them as jello cups. Other suggestions for portioning include:

Ice cube trays (difficult to remove the jello unless you have the kind with removable walls, and may be difficult to clean. However, you can freeze your jello cubes after they set to pop them out like regular ice cubes [maybe. I haven’t tested this]. Frozen jello is its own texture experience, your mileage may vary)

Small dessert glasses or baby food jars, if you have those on hand (still a potential hassle to clean if you have a lot of them, but you can at least put those in the dishwasher if you have one)

Silicone cupcake wrappers (see above for cleaning concerns, but these have the benefit of being difficult to break and easily stackable, minimizing storage issues. Plus they come in fun colors. I recommend arranging these on a sturdy tray (or inside a muffin pan) before filling, and placing the tray in the fridge rather than moving a bunch of individual wobbly cups full of sticky liquid).

Paper cupcake wrappers. I haven’t tried this, so I don’t know if jello soaking into the paper would be a problem, but I still recommend getting the kind that’s lightly waxed. Putting these in a muffin pan would be a must, as I don’t trust them to hold liquid on their own. The upside to these is they’re disposable and easy to store in large quantities with minimal space. These also come in fun colors and even patterns.

Eastern Concord grapes have pectin in about the same range as sour apples, apparently. These are the grapes that the distinctive dark-purple grape juice is made from, in the US. The bottled juice has less pectin than the grapes themselves (most fruits store their pectin mainly in the skin, and grape juice naturally doesn’t include skins), but it could still be a viable replacement for the apple juice. I’ll be testing this in probably the next week or so.