Low Spoons Cooking

Bookmarked this thread! I'll add some recipes when I remember to, I do an awful lot of cooking and over the years I've learned to adjust it as my spoon count gradually deteriorates.

Here are some low-spoons recipes I like to do:

Chicken Soup
-Chicken broth
-Macaroni/elbows

This is a simple, filling dish and very great for sick days! Just heat up some broth to boiling point and cook the pasta like you would in boiling water. They really soak up the flavor of the broth, and you can drink the leftover broth afterward. Most chicken broth already has plenty of salt, but I do like to add a bit of cayenne pepper to mine, especially if I'm trying to clear my sinuses.

Macaroni and Tomatoes
-Canned diced tomatoes
-Macaroni/elbows
-Water

Good southern comfort food! Just dump some canned diced tomatoes in a pot, fill the can with water and dump that in as well, and then boil the pasta like you would normally. I like to add a bit of basil to mind to add some flavor. This is also a good quick side dish!

Tuna Salad
-Canned tuna
-Mayo
-Sweet pickle relish
-Salt and pepper

Mix it up, and you're good! I do about one spoonful of mayo and one spoonful of relish per can of tuna. I also like to add sliced banana peppers to my tuna salad, and I highly recommend this if you're a fan of sweeter peppers!

Grilled Cheese
-Bread
-Mozarella
-Sharp cheddar
-Tostito's salsa con queso

I tried this on a whim one night while I was having cheese cravings! Spread the queso on one side of two pieces of bread, then place your mozarella and cheddar on the sandwich as well. I make my grilled cheese on a skillet on medium low heat, and I also cover it so the heat will trap inside and melt the cheese better. Grill your cheese, and you will have a cheesy masterpiece.

Here's a high-spoon recipe which makes A LOT so you can have leftovers for low spoon days.

"Vegetable" Soup
-Tomato paste (16 oz)
-Beef bouillon (two cubes)
-Beef (cut into cubes)
-1 chopped yellow onion
-1 large can canned tomatoes
-half bag potatoes chopped (I forget how many pounds that is)
-2 cups chopped celery
-2 chopped green bell peppers
-flour
-salt and pepper
-water (??? enough)
-2-3 bay leaves
-parsley flakes
-garlic (2 cloves or garlic powder to taste)
-cayenne pepper
-chili powder
-vegetable oil

This is called "vegetable" soup because it's what my mom always called it, even though it has meat in it. Heh. My mother was once served actual vegetable soup with no meat in it and got angry because there was no meat in it. #southernproblems But anyway!

Coat your meat in salt, pepper, and flour. Brown it in a bit of vegetable oil in a pan on high heat. Set the meat aside and add the onions. Cook the onions until they just start to brown on medium-high heat. Add meat and onions to pot, then add tomato paste, tomatoes, potatoes, celery, and bell pepper. Begin adding water and stir everything until it's the consistency and soupiness that you want! You want it about as thick as tomato soup. Turn on to medium heat, and begin adding seasonings to taste, as well as the bouillon cubes. Keep stirring while it's on medium heat until it comes to a boil. Lower heat to a simmer and leave it covered for about 40 minutes, stirring every 10 minutes or so. Taste it again once it's done cooking, now that the bouillon and bay leaves have had a chance to flavor it! And there you have it, a super healthy soup which should last you quite a while! And you can always freeze half of it so it'll keep long-term.

Cooking is definitely not my strongest skill but I do find the process fairly relaxing and obviously if someone compliments my food that a nice boost too. That being said I have no personal recipes of my own but I did use a service called Hello Fresh (which I would recommend most people check out) which sent me several recipes, two of which I really enjoy and will transcribe here. I'm a fan of the cooking on high spoon days method.

First my favorite of the two.

Green Minestrone with Tortellini

2 servings (says the card but I find it to be more like 3-4)

• 9 oz Tortellini
  
• 1 sprig Thyme
• 2 Yukon Potatoes
• 1 Zucchini
• 4 oz Green Beans
• 1/2 oz Basil
• 1/4 Cup Parmesan Cheese (shredded, not grated)
• 1 Carrot
• 1 Onion
• 1 Tbsp Olive Oil
• 5 Cups Stock (Vegetable preferably but feel free to use whatever)

Cut the potato and zucchini into 1/2-inch cubes. Stack the basil leaves and roll them into a cigar shape, then thinly slice. Cut the green beans into 1-inch pieces. Cut the carrot into small cubes. Finally, slice the onion.

Heat 1 tablespoon of oil in a pot over medium-heat. Add the onions, carrots, and thyme. Season with salt and pepper and cook for 5 minutes, or until softened. Add the zucchini and potatoes and cook for 5 minutes, until lightly golden brown. Season with more salt.*

Add 5 cups of stock and a large pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes or until potatoes are easily pierced with a knife.

Add the tortellini and green beans and cook for 6-8 minutes, or until tortellini is cooked through and green beans are crisp-tender. Taste and season with salt as necessary.

Remove the thyme sprig and ladle the soup into bowls with a sprinkle of parmesan cheese and basil.

*It's important to season every layer of this soup with salt to ensure that it has depth of flavor. It may only take 40 mins, but let them think this soup simmered away on the stove for hours!



Tuscan Ribollita with Parmesan Croutons


2 servings (Again I find it to be more like 3-4)

• 1 Ciabatta Roll
• 1 Carrot
• 1 Red Onion
• 2 cloves Garlic
• 1 bunch Kale
• 1 can Diced Tomatoes
• 1 can Cannellini Beans (White Kidney Beans)
• 1/4 Cup Parmesan Cheese (Again shredded, not grated)
• 1 tsp Fennel Seeds
• 1 tsp Chili Flakes
• 3 Cups Stock (Again Veggie preferred but whatever floats your goat)
• 1 Tbsp Olive Oil