#canned veggies you can heat in the microwave are better than no veggies!!!!

[amethystsoda]

just wanna say for people who have chronic illness/adhd/any form of low energy or spoons—using premade items, canned goods, boxed meals, microwave meals, and everything in between isn’t a shame or embarrassing!!!!

If you have limited energy, helping yourself find a manageable way to eat meals is so important!!

#canned veggies you can heat in the microwave are better than no veggies!!!! #spoonie #low energy meals #depression meals #positivity

[weaselle]

i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.

Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better

So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).

[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]

You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.

You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three

Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)

Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.

Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)

While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.

...

Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.

...

The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor

You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.

It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable

here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea

it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks

Happy Cooking!

#cooking #food #meat #low spoon cooking

[hellyeahsickaf]

Cooking While Disabled

One of the things I miss most about being less disabled is cooking. It was one of my favorite things to do and something I've always been good at.

On good days there are things I can do that make it easier. It's not the same as before, but I hope that sharing what makes it possible for me to cook helps others who struggle with it.

Tips for cooking while disabled:

You can incorporate precooked food in your meals. For example, stir fry with precooked rice with the ingredients of your choice, or taking frozen pasta (like the ones with maybe sauce and a couple other things) or plain microwave pasta (I prefer these, but heat it first) and putting it in a pan adding other ingredients like vegetables, cheese, garlic, etc

If it comes frozen or canned that can really help. Frozen rice you can just microwave, frozen cut veggies and garlic and onions are good as well

Buy a chopper with different shaped blades, spiralizer, electric slicer/grater, food processor, or any appliance that will save you energy. Ideally machine washable. Stand mixers are also better than manual ones. Especially helpful if you have joint/wrist issues

You can always prepare ingredients ahead of time. I find that sometimes it helps to prep (chopping or mixing ingredients, etc) earlier in the day or even a day before. Then you can put it in the fridge or freezer until you're ready to cook the full meal

Look up easy recipes or recipes for elderly/seniors. With the latter you may find more nutritionally balanced food but an unbalanced easy meal is better than none

You can sit while you prepare ingredients.

You're allowed to take breaks. You can turn the stove off, maybe put a lid on it to retain the heat, sit down, maybe take something for your symptoms. Some things you may not be able to stop in the middle of like making pancakes or deep frying something, but if you're making soup or curry or chili or something, often you can turn it off for a bit and take care of yourself.

If you need help and can get it, please ask for help. I know many of us need to work on asking for help including myself. Even if it's just washing the pots and pans or chopping something. You are not a burden you hear me?

Stretch before and after cooking just as one would before a workout. It will likely lessen any joint pain or stiffness as you are still exerting yourself

Listen to your body. Just as you're allowed to take a break, you are allowed to decide you won't be able to finish what you're doing. You may put away your food before it's done (if this won't ruin the meal). You are allowed to leave a dirty pot in the sink and come back to it later (just make sure you or someone else does before it gets gross). You can wash them in the dishwasher. I know this is bad for the seasoning on pots and pans but you can reseason them to be nonstick again and use nonstick spray

You can buy seasoning mixes rather than using individual seasoning. Instead of parsley, oregano, basil, etc you can buy Italian seasoning. Instead of paprika, pepper, cumin, oregano, salt, etc, you can just get taco seasoning. This may sound obvious but it can save a lot of time and energy

An issue I have is buying perishable ingredients thinking I can use them, having a bad week or two, and the ingredients have gone bad. Try to plan out your meals before shopping and ask yourself if there's an easier alternative for any ingredients. Maybe pre chopped fresh onion instead of a whole one, sliced mushrooms instead of whole, frozen vegetable blends instead of individual, powdered ginger instead of the root, bullion instead of stock that you may not be able to use all at once. I know this is like one of the other points but these are what I find most helpful

Use supercook.com! You input the ingredients you have on hand and you'll get a list of recipes you can make with what you have. Often there's a wide range of complexity and difficulty

Make enough food to freeze or refrigerate leftovers. It helps if you can portion it into single servings in Tupperware or freezer bags. You can prepare frozen burritos for your next few lunches or dinners, separate portion sizes of spaghetti, portion salads, etc

Feel free to add any additions!

#spoonie life #chronic pain #chronic illness #disability #cfs #long covid #actually disabled #chronic fаtiguе ѕуndrоmе #fibromyalgia #spoonie #me/cfs #cfs/me #pots #postural orthostatic tachycardia syndrome #cpunk #cripplepunk #cooking #spoonies #disabled life #idk if this helps even one person I'm happy tbh #especially anyone more recently disabled still learning to navigate it

[detentiontrack]

I’m in the same boat with vegetarianism. I’m currently a minor, but when I turn 18 i plan to start eating meat (i have some health problems due to malnourishment but my parents are super religious and strict). What foods do you recommend for someone eating meat for the first time?

That’s almost exactly how my upbringing was, so I understand how transitioning to eating meat can be intimidating. If you’ve been vegetarian your whole life/a long period of time, you’re most likely going to have some minor stomach issues when you first start eating meat. These will eventually go away as your body gets used to processing the new foods. I recommend starting with meals you already know you like, and then eat the meat version of it. My first meat food was chicken noodle soup because the soup was familiar. If you like meat substitutes (like the beyond meat/impossible meat/morning star brands) I would go with having the meat version! If you like veggie chicken nuggets, try regular frozen chicken nuggets! If you like veggie burgers, try having a small hamburger. Something I do NOT recommend until you’ve been eating meat for a while is trying to cook with raw meat. Pre cooked meat will be your best friend. If you don’t know how to properly prepare meat, there’s a higher chance of getting yourself sick. Do your research, get used to cooking with pre cooked meat, and then try something where you cook something all the way (like baking chicken instead of pan frying it. It’s harder to undercook). Just remember that over cooking meat is better than under cooking meat and getting sick (I’ve been eating meat for 2 years and I’m still too scared to cook with chicken. I only eat precooked chicken, canned chicken, and chicken from restaurants where I KNOW it’s safe). You might have been told that meat is bad for you or unhealthy (I was told this) but it’s an EXCELLENT source of protein and nutrients. Go slow, take your time figuring out what you like, and enjoy this new food group! Below the cut is some meat dishes I enjoy. Some are precooked, and some I get from restaurants or fresh from the store.

Hot dogs (you just gotta boil them or put them in the air fryer. They’re already cooked)

Chicken apple sausage (precooked, in the air fryer on 400°f for 5 minutes)

Sausage patties and eggs (precooked, you just need to fry them so they defrost and get a bit of searing on them)

Frozen corn dogs (precooked, air fryer or oven)

Breakfast sandwiches with sausage or bacon

Chicken salad sandwich/chicken salad with crackers/on a bed of lettuce (I used canned chicken, drain the juice out, and mix in miracle whip, mustard, and desired seasonings. Canned chicken is precooked)

Canned soup with meat in it (precooked, just microwave it or heat it on the stove)

Pizza with pepperoni or sausage on it

BBQ shredded chicken or pork on bread (you can buy it at the store and all you have to do it microwave it to heat it up. It’s precooked)

Breakfast sausage links (not precooked, but it’s easy to cook them. Just fry them until the outside is golden brown and then cut them in half. If it’s not pink inside, you’re good to go)

Burger patties (same as above. It’s easy to cook them in a pan, just make sure the inside isn’t pink. A cut in half burger is better than a food poisoning burger)

Chicken quesadilla (use canned chicken, shredded, with the juice drained, and add whatever seasonings you want.) (chicken is really bland without seasonings like tofu, so you want to heavily season it)

Chicken enchiladas (same as above. Use seasoned canned chicken if you’re not comfortable with cooking chicken and shredding it)

Any meat frozen microwavable TV dinners (super easy to make and it gives you a wide selection of meat dishes without having to actually cook them. I like frozen chicken alfredo or chicken pad thai)

Spaghetti with meatballs (meatballs are super easy to make. Get some ground beef, follow a recipe for seasonings and stuff that binds the meat together, and pop them in the oven. Once again, cut them open to see if they’re pink inside) (or invest in a meat thermometer if you want to cook meat often. It really helps with food poisoning anxiety)

Tacos/burritos with ground beef (see above)

CHICKEN PAD THAI WITH PEANUT SAUCE (I’ve mentioned pad thai before but I could eat this every day for the rest of my life. Find a local thai restaurant and try it. The tofu version is also really good)

Beef sticks (personally I don’t really like them because of the texture, but they’re a really easy source of protein and good to have around)

That’s about all I can think of right now, but I hope your journey leads you to new foods you like and your health improves! Always feel free to message me if you have any other questions or need any guidance (or send me an ask if you want to stay anonymous!)

#asks #anon

[jakey-beefed-it]

3 Kingdoms Chicken Recipe

This one's a little more involved than burrito glop, but I'm up to making it most nights and I'm a depressive lump who can barely drag himself out of bed half the time so it's gotta be relatively low-spoons, right? Right.

First things first: the name is a joke. It's got nothing to do with the 3 kingdoms period in Chinese history. Instead it's because the dish includes chicken (animalia), lots of veggies (plantae) and mushrooms (fungi).

You will need:

rice and a means of making rice

a big pot

a pan (if you've got non-canned chicken)

boneless chicken breasts, thighs, or canned chicken

butter or sesame oil

cream of mushroom soup concentrate

chicken broth

bok choi, broccoli, carrots, mushrooms of your choice.

seasonings of your choice.

My seasonings:

powdered garlic (lots)

onion flakes (also lots)

soy sauce (not as heavy as the garlic but not light)

kitchen bouquet/maggi (a modest amount)

fish sauce (a modest amount; like a single 'bloop' per can of soup. you can sub with oyster sauce if you've got that instead; both are good, if a bit different end results)

lemon juice (added in to cut the flavor if it gets too heavy/dark, to taste)

pepper (as desired)

sesame seeds (as desired)

chilli powder (as desired; I go light, you do you)

Prep:

Chop up your vegetables (and mushrooms if they're not pre-cut)

Defrost your chicken, tenderize it such that it's relatively flat and will cook more evenly.

Cooking:

Dump the can(s) of cream of mushroom concentrate into the big pot. Add about half a can's worth of chicken broth per can you're using. Set the burner to a low-ish heat, like 3 to 4.

Add your seasonings to the soup, stir thoroughly. Add your vegetables and turn the heat up to 4 or 5. Cover so it heats up faster, but leave the lid off once it's bubbling well so some of the liquid can boil off.

Make your rice. I recommend about a cup of rice per person you're serving, but maybe you really like rice and want to make loads of it. Don't let me stop you. Minute rice is fine, but you can literally use minute rice proportions (one cup water per cup of rice) to make basmati rice in the goddamn microwave if you don't have a rice cooker. Feel free to add a bit of ginger if that tickles you. I don't always, but sometimes I'm in the mood for it.

Heat up the pan, add a thin layer of sesame oil OR throw a pat or two of butter in and make sure it melts and covers the whole pan. Or do both, fuck, do what you want; rules are made up. Lay out your chicken breasts or thighs and sautee them, flippin' 'em and cutting them open as necessary to ensure they're thoroughly cooked.

Note: There is no such thing as 'medium rare' chicken. That is how you get food poisoning. Don't do it. Cook your chicken all the way through. No more pink should be showing. Love yourself, love your family, cook your food thoroughly.

Serve rice, serve chicken, pour soup/veggies over both. Eat it with a knife and fork unless you're the sort to pick up pieces of chicken and just tear them apart with your teeth.

Alternately, if you're not feelin' it, you can just throw some canned chicken in the pan for a bit, or even directly in with the soup and veggies and serve that over rice. If you're cooking for yourself, just throw it all in one big bowl, eat your fill, and put any leftovers in the fridge for later.

You can also cut up the chicken into chunks if you're gonna eat it with chopsticks, or if you just like it better that way. Ideally you sautee the breasts or thighs whole, then cut them up after they're cooked (they're juicier that way) but you can cut 'em up and then fry 'em if you like, make yourself happy.

This one has a lot more prep time involved (mostly in remembering to defrost the chicken, then tenderizing it, and in chopping up veggies) but you can cut corners by using pre-chopped frozen veggies and/or canned chicken. It's not as good, but it's still pretty great compared to the alternative depression meal of like, a whole sleeve of saltines or a few pre-cooked hot dogs.

There are no hard and fast rules to seasoning. I like to add it as I go, sampling the broth and judging what it needs more of. Too tangy? You overdid the lemon juice; add more carrots and a bit more kitchen bouquet/maggi. Too salty? You overdid the soy sauce; add more carrots and a bit of chilli powder to hide it from the people you're serving it to. You'll know, at least, for the next time.

#Jake cooks a thing #Three Kingdoms Chicken

[felixstudios]

Random Corporate Clash Headcanons, Cooking Edition [Part 2]

Mouthpiece

☎️She can cook just about anything

☎️Prefers baking sweets for her grandchildren, though... or to bribe a coworker

☎️The oven is basically always on when she's home

☎️Other than her family, she doesn't really cook for groups

☎️Has a "secret ingredient" to every recipe that she never shares with anyone, but there isn't actually a secret ingredient. Her family will go nuts trying to find out what it was when she passes

Witchhunter

🔱Can cook relatively well

🔱He would never cook for others, though. Not worth his time

🔱Mostly has a carnivorous diet and his recipes reflect that {no, he's not sharing them with you}

🔱Doesn't really care to improve his cooking skills. He can cook well enough for himself and he has better things to worry about, like getting rid of toons

🔱The kitchen is a bit of a mess, though

Firestarter

🔥For your own safety, please never let him cook

🔥He will accidentally set everything on fire. You will either have food too burnt to eat, the entire building burnt down, or both

🔥You could cook over the fire on his head if you're careful about it, though

🔥He survives off of microwaved and ready-to-eat foods so he doesn't burn his own kitchen down {or just goes to a restaurant}

🔥Technically doesn't have to microwave his food because his own body could heat it up for him, but he uses the microwave anyways

Major Player

🎹Makes a big scene about how good he is at cooking and how anyone who tries his food will be blown away by it

🎹Loves to cook for groups to show off his skills

🎹Surprisingly will prepare alternate recipes for people with special diets when cooking for groups

🎹Only average at cooking though

Treekiller

🪵Does not know how to cook

🪵I feel like he probably has a spouse who does the cooking for him {if not, he lives off of whatever he can actually cook for himself}

🪵Surprisingly great at making sure the kitchen is cleaned up, though. Can't say the same about keeping the rest of the house tidy

🪵Knows enough about cooking to pass as knowing what he's doing and the food tastes fine enough, but he's always kinda winging it and hoping for the best. If he actually followed recipes he might be pretty good at cooking

Plutocrat

🌑Usually gets others to cook for him

🌑If necessary, he absolutely can and will cook for himself {it's surprisingly delicious, by the way}

🌑He will still be smoking his cigar in the kitchen, though, so the food will be contaminated

🌑Doesn't really cook for groups, but if he does he has the attitude of, "You eat what I cook and you don't complain about it." Yes, he will make sure everyone can actually eat what he's serving and that nobody's allergic or anything so that way nobody can make excuses

🌑He has the same attitude when eating others' cooking, by the way. He eats what they cook and doesn't complain about it

Featherbedder

💤Usually too exhausted to cook

💤Please do not make him cook, he will probably fall asleep while cooking and wake up to the smell of something burning

💤She DOES know how to cook in theory, she's just too tired to stay awake for it

💤Can cook if she sets alarms to wake up at the right time or if she constantly has to do something, but then she'll just need to get in that extra snooze time later

💤He can't cook for groups, too exhausting

Chainsaw Consultant

🪚Pretty good at cooking

🪚While it may sound fun, please do not have him cut veggies or anything with his chainsaw. Juices will fly everywhere and it will get really messy

🪚Prefers to grill things

🪚Has a couple of dishes his coworkers know him for being really good at making

🪚Is secretly a little scared of cooking foods with a lot of grease because he hates it when some grease spatters out of the pan and hits him

Pacesetter

👟Please do not let him cook, ever

👟He spends the first hour bragging about how good he is at cooking

👟Then he spends the next few minutes being mad that the pan is taking time to heat up and puts it to max setting to heat it up faster

👟Tries to cook the food in seconds on super high temperatures, ends up with burnt outsides and raw insides

👟He's also mad that "fast food" restaurants are not fast enough for him

Derrick Man

🛢️Average cooking skills

🛢️Has a few incidents of messing up food really bad... oops

🛢️Other than those hiccups he makes plenty edible food

🛢️Doesn't really enjoy cooking for groups because he has to factor in special diets and it's kinda a hassle for him

🛢️Likes to add oil to his food, which is plenty edible for Cogs {and personally I think it gets used as a dressing or seasoning}. Toxic for toons, though. Please do not eat his food

One of the Cog tags is not like the others...

#toontown #ttcc #corporate clash #headcanon #ttcc headcanons #mouthpiece #firestarter #pacesetter #derrick man #chainsaw consultant #treekiller #major player #prester virgil #plutocrat #featherbedder

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

#ask #listen: I didn't CHOOSE to be this white #though weirdly I can handle indian and chinese spice a bit better #though I'm talking MILD #anything more intense will make me weep on the spot

[lorelaiislatte]

hi. as an Experienced Adult, any tips for cooking/meal prepping for someone who hates cooking, is lazy, and can’t afford a takeaway meal more than once or twice a week? most days all i can do is put a pot of pasta on and anxiously wait for the 6-10 min to be up, but i’m getting tired of pasta now.

ok SO a few of my go-to non-pasta usually-depression meals are as follows:

1) noodles, soy sauce, ready-to-eat chicken/seitan if ur veggie/vegan. that’s it. cook the noodles, stir fry ‘em for a couple of mins with chicken and if you’ve got some veggies that cook quickly throw those in, douse that shit in soy sauce and off you go. whole process including noodles will take less than ten mins

2) the difference in a cold sandwich vs a warm sandwich is astronomical. make some sandwiches, keep ‘em in the fridge, launch ‘em in a frying pan or microwave and heat ‘em up for a hot meal, will legit take less than five mins regardless of what you put in them

3) ready meals. microwaveable ones. next time you go grocery shopping get a selection of seasonings if you don’t have them already, so you can make said microwave meals taste a bit better. basic list: salt, black pepper, cayenne, paprika, garlic, dried oregano, dried red pepper flakes. if your budget is tight then drop this down to salt, garlic, and red pepper flakes. not sure where you are in the world but if you can get the lil tins/packets of spanish or (surprisingly) hungarian paprika they’re usually pretty cheap and also just….the best.

4) when you do get takeout, make sure you’re getting stuff that you can also use as leftovers - pizza is usually a good option for this, as it’s quick and easy to reheat. i try to get a dominos large on one of their coupon deals and that lasts usually three meals worth of food

5) smoothies r also v good for breakfast/lunch options if you have a blender and like fruit - just chuck a load of whatever in and you’re good to go

6) pre-cooked meat can be a bit more expensive, but what you spend in money you make up for in energy/focus/time saved. it’s so easy to throw in a sandwich, on pasta, noodles, basically any carb of your choosing, or even to eat with soulless glassy eyes out of the packet at midnight when you’re trying to stave off a protein deficiency. not that i’d know. shredded cheese is also handy to just throw on whatever, and helps get your dairy intake up a bit

while these aren’t all the most nutritionally balanced meals i come from a place of autism sensory issues plus eating disorder recovery, so i very heavily agree with the philosophy of shitty food is better than no food at all, and that’s def something to remember

when it comes to cooking generally, i also fucking Hate the effort and don’t have the spoons to spend, so try to time it to when you’ve got other shit to do to make the time pass faster. jacket potatoes are great for this cos they take hours to cook but you can throw them in the oven and forget about them the whole time (just make sure you set a timer). butter, cheese, and chives on them is a lifesaver. bring something to watch or listen to

if you only have the focus/energy/etc to cook very basic stuff, try to prioritise carbs, protein, and veggies. get some multivitamins too to make sure you’re still getting a full balance of stuff, but sometimes it’s less about being a dieticians favourite and more about just getting through the day, so don’t feel bad about cutting corners when ya need

#ask #hope this is at least vaguely helpful!

[achubbydumpling]

lazy cooking part 1

I thought I'd share some of my go to recipes since I always get overwhelmed when I'm looking for something new to cook and the ingredients list is like 12 things and you need a pan, a pot and an oven and three hours to prep veggies and weigh everything to the gram

also idk if it's the adhd but when I'm hungry I want food now (or less than an hour from now) I usually cook enough for a few days but if you were so inclined you could definitely eat this for a single meal 👀 just saying..

One Pot Pasta with Tomato Sauce and Coconut Milk

Ingredients

pasta

strained tomatoes

coconut milk

onion

garlic

salt

Optional add-ins:

spices of your choice (I like paprika, chili flakes and cumin)

something acidic (e.g. lemon/lime juice, vinegar)

vegetables (I usually buy frozen, soup mix or broccoli, but use what you like best)

smoked tofu (so good!! add some of the water in the package to the sauce too)

Measurements

I measure in parts because that's easier for me to remember, so for this it'd be 1/3 pasta, 1/3 tomatoes, 1/3 coconut milk. In exact measurements for me that's usually 500g pasta, 500ml tomatoes, 400ml coconut milk + 100ml of water.

Instructions

Peel the amount of garlic and onion you want, fry them in oil if you're feeling fancy, but you can also just put them in the pot with the rest.

(I usually do one onion to three garlic cloves because it's not supposed to be garlic-y, just add some flavour)

Add pasta, strained tomatoes and coconut milk to the pot as well as salt, pepper, spices and lemon juice if you have it. Mix everything.

Put the covered pot on the stove on medium-low heat.

(I have an electric stove with the dial 1-5 and I put it on 2, basically low enough that it doesn't immediately burn if you walk away or don't stir constantly).

Stir occasionally until the pasta has soaked up a noticeable amount of the sauce. Then turn down the heat (I put it on 1) keep stirring occasionally until the pasta has your preferred consistency. Then leave the pot covered on the stove to cool for as long as you can take it. (If you're really hungry you could just eat it right after turning off the heat, but this tastes even better the longer you cook it or as leftovers.)

And done!

You can also make this in the microwave. Add everything to a microwave safe container, put a lid on it and pop it in the microwave for 2-3 times the time it says on the pasta container. Don't forget to stir occasionally. Take the pasta out once it's reached your desired texture.

I hope you enjoy this one pot pasta. It usually lasts me ~five meals (3x dinner, 2x lunch) if I add some frozen veggies, salad and/or tofu to the meal.

It won't win a beauty contest but it's tasty!

#lazy cooking #am I gonna turn this into a series or forget about it completely after posting one part? #it'll be as much a surprise to you as it is to me

[oliviajames1122]

9 Unexpected Ways to Save Energy Around the House

Right now, a lot of us are making efforts to use less energy. We did the math and discovered that making just a few minor lifestyle changes might save you hundreds of pounds per month.

Hundreds of ideas can be found online with a single search, ranging from the blatantly obvious (such turning off the lights while leaving a room) to the very absurd (like closing your curtains at night).

But what are some less obvious household improvements you can make to actually lower your energy costs? To find out, keep reading many business listings.

1. Wash larger loads less frequently

While using your dishwasher or washing machine on the half-load or rapid wash settings may seem like a good method to save electricity, you're better off waiting until you can perform a full load.

The key is to "wash less," as the saying goes. More energy will be saved by a few major washes as opposed to many tiny ones.

Using your dishwasher and washing machine only once a week less would result in annual savings of £16 for each device, totalling £32 in savings.

It could be how you're loading it if you have trouble fitting everything in your dishwasher or frequently discover that some items aren't completely clean business listings.

2. Use the automatic settings

The most cost-effective option on a dishwasher and washing machine will probably be the green setting. If you want to check, the instruction handbook should list the water and energy requirements for each wash.

However, the additional features you enable might have just as much of an influence as the applications you pick.

Use the automatic door opening setting if your dishwasher has one. As a result, your dishwasher's door will be able to open slightly after a wash to aid in drying and save electricity.

Using the auto settings on your clothes dryer can also save energy waste and excessive drying of your laundry. Alternately, refrain entirely from using your tumble dryer to lower your annual energy bills up to £170 free business listings.

3. Get rid of the lime scale on the kettle

It will take more time and energy to boil the same amount in a kettle that is completely covered in lime scale.

Because lime scale can also make a kettle boil noisier, it makes sense to regularly descale your kettle if you live somewhere with hard water.

Since citric acid is more potent than vinegar or lemon juice and won't impart any lingering flavours or odours, we recommend using it.

4. Empty your oven

Baking trays and dishes are frequently left in ovens as extra storage by individuals, but make sure you remove these items before turning the oven on.

The airflow in your oven will be blocked by extra oven trays, which will not only cause uneven cooking but also make your oven work harder than it needs to and consume more energy.

It also goes without saying that opening the door frequently should be avoided because doing so lowers the internal temperature, lengthens cooking time, and wastes energy.

5. Make use of a slow cooker, microwave, pressure cooker, or air fryer

Alternately, you can completely do without your oven and use any other smaller cooking utensils you may have, such as a microwave, air fryer, slow cooker, or something similar.

These frequently use less energy to perform the same cooking activity than an oven, making them less expensive to run.

Everything from swiftly boiling veggies to baking potatoes may be done in a microwave. Even more adaptable are combination microwaves with built-in convection ovens.

Small convection oven, but because the area it is heating is smaller, it uses less energy.

A lot of air fryer baking recipes include ones for brownies, cookies, and other baked goods.

A slow cooker runs continuously for many hours, but because it consumes so little power, it is ultimately more cost-effective. But resist the need to constantly looking at your supper, just as when you're using an oven. To prevent lowering the temperature and wasting energy, keep the lid on.

6. Defrost items in the refrigerator in advance

Why not that utilise as an opportunity to lower energy use since so much electricity is used to keep cold objects cold and then heat them up when we need them.

As you'll be cooking from chilled rather than frozen ingredients, defrosting frozen foods in the refrigerator will shorten cooking times and use less energy.

This not only is the safest way to thaw your food, but it also works to cool down your refrigerator's interior.

Because of this, the compressor will work less and your refrigerator will use less energy to maintain its cooling.

Check labels first because some foods must be cooked from frozen. For pre-frozen leftovers or meat and fish that you want to prepare later that day, defrosting in the refrigerator is excellent.

7. Scrub the refrigerator's back coils

Your refrigerator or freezer may be unable to adequately cool if there is dust on the condenser coils.

In the worst scenarios, coils that are particularly dusty can raise energy use by up to 25%.

If you have the most energy-intensive refrigerator-freezer, this might cost as much as £45 extra each year.

We suggest examining them twice a year and lightly vacuuming and brushing away any dust that remains.

8. Ensure that such coils can receive air

If you can reach those coils more easily, cleaning them on a regular basis will be much simpler.

However, it's also crucial to make sure that they can get some air. Since the coils can't naturally cool down, less airflow around the back of your refrigerator can make it work harder and consume more energy.

There isn't much you can do about built-in models, so they might naturally be less effective. However, with free-standing models, you can make sure they have enough breathing space.

The majority of refrigerators and freezers come with instructions that explain how to set up the appliance and how far away from the walls it should be to make sure it works properly.

9. Defrost the freezer

In order to avoid an accumulation of ice in your freezer if it isn't frost-free, make sure to defrost it frequently.

In addition to taking up valuable space that could be used for food, the ice also serves as insulation.

This implies that your freezer will use more energy to break through the block of ice and keep your food cold, which will increase your monthly electricity bill.

#Many business listings #business listings #free business listings #promote your business

[nocooksintekitchen]

Stocking Your Kitchen

hi.

Wanna start cooking? Have zero idea what you actually need? What knives should I buy? What pans should I use? What cutting boards are the best? What kitchen gadgets are good for shortcuts? The answer to all of these questions is simple, especially if you don't know what you're doing. Or just don't care.

It doesn't matter what you use as long as it is a) food safe and b) not so poor in quality that you have to replace it in a few months. You can always replace your tools with better ones once you're more confident in your skills, but don't feel bad about buying some cheap as long as it works.

For people who like to be told what to do, here's a list of basic kitchen equipment I feel anyone who's in the kitchen for more than the microwave should use:

Basic Kitchen Utensils Set (this has everything you could ever possibly need and maybe a little extra) - https://amzn.to/3R1CJPx

Color-Coded Cutting Boards (tells you what you should cut on which color for maximum safety!) https://amzn.to/3Ekn8mv

Mixing Bowls (microwave safe! and with lids!) - https://amzn.to/47WAlQ4

Heat Resistant Spatulas (one or two are included in the set above, but you'll need more. i promise) - https://amzn.to/3r1XHD0

Metal Tongs (THE COOL COLORED RUBBER ONES CANNOT GO IN HOT OIL PLEASE BUY THESE) - https://amzn.to/3sBP8Q0

Leak Proof Containers (great for leftovers and portioning!) - https://amzn.to/45w9HvI

Veggie Slicer/Mandolin (why cut veggies by hand when u can just smack it into a blade????) - https://amzn.to/3EfRcjf

Chef's Knives (cheap, basic set of knives) - https://amzn.to/47TFvfs

Fruit and Veggie Containers (great for keeping fresh produce fresh) - https://amzn.to/45RlMvm

#kitchen #home #kitchen tools #new cook #amazon #easy cooking #baking #baking tools #cooking basics

[aarohij]

How Cutting Fruits and Vegetables Impacts Nutrition and Freshness

Depending on a number of variables, including the manner of cutting, the storage conditions, and the amount of time that has passed since the cut, cutting fruits and vegetables can have both good and negative effects on their nutrition and freshness. Online Cut Vegetables Delivery services make sure to deliver perfect products to their customers.

How cutting fruits and vegetables impacts nutrition and freshness? To know more here are some points to consider.

Increased Surface Area

When cooking or preparing fruits and vegetables in meals like salads or stir-fries, cutting them improves their surface area, which might boost the release of some nutrients. As a result, the body can access and absorb these nutrients more readily during digestion.

Cooking Efficiency

Fruits and vegetables tend to cook more quickly and evenly when cut into smaller pieces. This can prevent the loss of nutrients that may be lost with extended exposure to heat, such as vitamin C and several B vitamins.

Enhanced Flavor

The release of natural enzymes and aromatic compounds during fruit and vegetable cutting can result in a food's flavor and scent being more intense. As a result, eating them may be more tempting and pleasant.

Correct Storage

If you must chop fruits or vegetables ahead of time, store them in the refrigerator in airtight containers. This can lessen exposure to air and light and slow down the loss of nutrients.

Order Fresh Cut Vegetables online which delivers the best product and gives you the perfect flavor of the meal.

Use Fresh and Sharp Utensils

Cutting with clean, sharp utensils can reduce oxidation and cell damage, maintaining nutrients and freshness.

Consider Cooking Methods

When preparing food, select techniques that reduce nutrient loss. Examples include steaming or microwaving, which tend to preserve more nutrients than boiling or protracted high-heat cooking.

Consume Quickly

Even though certain chopped fruits and vegetables may be kept for a limited time in storage, it's recommended to eat them right away to prevent nutritional loss and preserve freshness. Online Chopped Vegetables are the best option to look for because they supply quality items.

Increased Accessibility to Nutrients

Fruits and vegetables have more surface area when they are cut into smaller pieces. The body may find it simpler to access and absorb nutrients during digestion due to this increased surface area.

Cutting removes these barriers and improves nutrient release, which is especially advantageous for produce with a fibrous or rough texture.

Improved Aroma and Flavour

Natural enzymes and aromatic chemicals can be released when cutting fruits and vegetables, giving them a richer flavour and more pleasant scent. By improving their flavour and enjoyment, these nutrient-dense foods may tempt consumers to eat more of them.

Various Culinary Applications

Various culinary uses are made possible by cutting fruits and vegetables into different shapes and sizes. They offer versatility and diversity in meal preparation by being used in salads, stir-fries, smoothies, soups, sandwiches, and many other foods.

Convenience and Ready-to-Eat Snacks

Pre-cut fruits and veggies are quick, easy snacks that encourage better eating practices. They are convenient and portable, making it easier for consumers to pick healthy options over harmful ones when they are choosing snacks for work, school, or on the road.

Increased Consumption of Plant-Based Foods

Cutting fruits and vegetables can improve their appearance, which can encourage individuals to eat more plant-based foods. For instance, a beautifully prepared and mouth watering salad can persuade people to eat a variety of vibrant veggies, increasing their total nutritional consumption.

Lessening Food Waste

Fruits and vegetables should be cut before eating. Produce that has been pre-cut is more likely to be consumed before it spoils, reducing the likelihood of discarding full, unwanted bits.

Makes Meal Prep Easier

During hectic weekdays, pre-cutting fruits and vegetables during supper preparation might save time. Making better decisions when you're pressed for time or worn out following a long day is encouraged by having them nearby.

Promotes Children's Vegetable Consumption

Children may find fruits and vegetables more appetizing if they are cut into fun shapes and sizes. This strategy can encourage good eating practices early on and improve their intake of vegetables.

Endnote

The benefits listed above demonstrate that correct handling, storage, and preparation may help maximize fruits and vegetables' nutritional content and retain their freshness for wholesome meals, even though cutting them might result in some nutrient loss and affect freshness. Online chopped vegetables delivery is best to call whether you want to order or check the price. 

#fresh vegetable online #order vegetables online #buy fresh vegetable #fresh green vegetable #online chopped vegetables #fresh chopped vegetable

[staplerization]

White Sauce (Bechamel casserole)

Ingredients

1000g Frozen bag of mixed veggies: carrots, beans, cauliflower

250g Frozen peas too if you like them

2 Potatoes (or 4 if small)

4ish tbsp Olive oil (1/4 cup or 200ml will be enough)

3-5 tbsp Flour (1/4 cup or 200ml)

1 cup or 400ml Milk

2 Chicken breasts (optional)

1 bag or 500g or 1 lb of Pasta (optional)

A LOT Grated cheddar cheese (2 cups or 500ml or smth)

Instructions

(organised into parallelizable parts aside from Part 5)

Part 1: Veggies

Chop the potato small so they're a similar size to the mixed veggies.

(honestly it's ideal if the mixed veggies have potatoes and peas too, but sometimes you get what you get)

Take a big bowl, throw in the potato, add water to cover potato.

Microwave for 4 minutes.

Take a big pot. Add Mixed Veggies, Peas and Potato.

Add salt and pepper to taste. Then sprinkle on Italian seasoning, garlic, paprika - whatever seasonings you favor, really.

Boil/medium heat for 10-20 minutes (until cooked).

Your checking factor is the beans and potatos - the rest will cook more easily than those. If they're cooked, veggies done. :)

Part 2: Bechamel

Add 2 tablespoons of oil (or butter, if you want it richer) to a medium pot.

Add 4 heaped tablespoons of flour.

Wait for the flour to brown a bit. This is tricky because the oil-flour mixture will already look golden brown. Just stop waiting before it's burned, that's all.

Slowly stir in 1 cup water, bit by bit. Add a little, watch the pretty steam, mix it in. Stop and wait when the mixture looks like wet sand. Alternatively, if you have no patience like me, mix it all in. Then scrape the bottom with a big spoon and use a fork or whisk to mix the flour lumps together with the water. Note: if the lumps are causing you extra trouble™, you can take the pot off the stove to avoid things burning. Or turn off the heat (if it's gas, electric will continue providing heat)

Add 1 cup milk the same way. (You can make it richer by adding two cups of milk instead of 1 cup water, 1 cup milk)

Seasonings! The traditional bechamel has none of these but I like adding them. I add salt and pepper (ofc), Italian seasoning, garlic, paprika... maybe chilli powder if I'm feeling adventurous.

Let the pot come to a boil and the sauce thicken. You want a consistency like cream, not soup. (Okay, a thick soup like broccoli cheddar might work, but not chicken noodle)

Done!

Part 3: Chicken (optional)

Cut the chicken up into bite-sized pieces or slightly bigger. If you can have the forethought to marinade it for half an hour in a brine, that's better, but I usually forget.

Add a tablespoon of oil to a pan. Cook the chicken and flip each pieace after 5 or so minutes, when the underside is white.

✨Seasonings again ✨ You are trying to flavour match everything and this means flavouring everything.

Cook until a piece cuts through cleanly. (We want no salmonella here, thanks.)

Done.

Part 4: Pasta

(optional, can swap with chicken or vice versa)

Idk man, I figure you know how to make pasta or at least the packet does

Part 5: Assemble

Preheat the oven to broil. (Honestly, you can skip the oven if you want, ik some people don't like browned cheese.)

Put your veggies (and chicken/pasta if you made them) into a suitably-sized oven-safe dish. Pour the sauce on top of them and mix.

This is a good point to check the salt, esp if like me, you undersalt. Add some if you need to.

Scatter grated cheese on top - enough to make a layer. We are going to brown this :D

Put it in the oven for like 5-10 minutes. Get some oven mitts or a thick cloth or w/e. Keep an eye on the dish and rotate it midway - the back usually browns first.

Get a trivet or something to put the dish on-top of, first. Then pull the dish out when the top's golden :D

#original content #recipe #but like weird instructions lol #cooking with ADHD!

[vegi1]

Is Raw Vegan Healthy?

A raw diet is simply a type of diet that consists primarily of raw foods (i.e., fruits, vegetables, and/or nuts), which are not cooked or processed in any way. Raw-Vegan diets can be an effective way to improve health and prevent certain diseases.

Some people prefer to follow a strict elimination diet, in which they completely eliminate certain foods from their diet for a particular period of time (typically one week to two weeks). Others prefer a more flexible approach, in which they make small changes to their diet over time.

Eating a raw food diet will result in weight loss due to its low calories and high fiber content, but maintaining the diet for long periods will be difficult.

Some raw vegans believe that a raw vegan diet can relieve headaches and allergies, boost immunity and memory, and improve arthritis and diabetes.

Most raw foods include fresh fruits and vegetables, nuts and seeds that are naturally gluten-free.Eating lots of veggies and fruits in raw vegan diet ,can help lower your risk of stroke, heart failure, osteoporosis, stomach cancer, and kidney disease by controlling your blood pressure. In addition to lowering your chance of stroke, heart failure, osteoporosis, stomach cancer, and kidney disease, losing weight and keeping it off can help prevent or manage type 2 diabetes.

A raw vegan diet may help you lose weight because it consists of fruits and vegetables that are low in calories, plus fiber that helps you feel fuller, longer. also You will avoid high-calorie processed foods like chips, cookies and fast foods.

Consuming large amounts of fresh, raw food provides you with plenty of vitamins and minerals, as well as phytochemicals and plant compounds that may help fight cancer and other diseases. In addition to providing you with vitamins and minerals, consuming a large amount of fresh, raw food provides you with a higher quantity of fiber, which improves digestion.

Certain cooking methods may reduce the amount of water-soluble vitamins in your food, particularly the B vitamins and vitamin C. You may, however, preserve the majority of these vitamins by employing certain cooking methods. Some research results show that

high-heat cooking such as frying, charring, grilling, or boiling can destroy some nutrients and produce toxins in the food. To prevent this, cook at a lower temperature for a shorter period of time. Microwaving, sautéing, slow cooking, steaming, and pressure cooking are all examples of cooking methods that may preserve nutrients.

Eating raw and vegan foods is one of the best ways to increase your immunity. Eating a variety of different foods will help to strengthen your immune system. Some of the best foods to eat on a daily basis are fruits, vegetables, and whole grains. By including these types of foods in your diet, you will be able to fight off a number of diseases and infections. In addition, eating these types of foods can help to make sure that your body has all the nutrients it needs.

By raw vegan diet, you can help to keep your immune system strong. By doing this, you will be able to prevent many diseases from developing.

Raw fruits and vegetables are better for you than processed foods. Raw foods contain vitamins, minerals and other nutrients not found in cooked food. Cooking can destroy some of these nutrients, so eating raw is a good way to get them.

In addition, eating raw foods helps reduce the risk of heart disease, cancer and other illnesses.

However, there are some exceptions to this rule. For example, if you have certain health conditions, you need to eat cooked or canned food instead of raw or if you have a specific allergy, it’s best to avoid raw fruits and vegetables altogether.

Also, it’s important to eat enough of all types of fruits and vegetables every day. A diet that includes too few fruits and vegetables can leave you feeling tired and drained.

Finally, be sure to wash your produce well before eating it to reduce the risk of food-borne illness.

In a raw vegan diet, weight loss and slimming are completely natural, but there are a few tips so that your face does not become thin:

1- Try to drink a lot of fluids throughout the day

2- Use juicy and collagen-forming fruits such as cucumber, pear, pineapple, apple, aloe vera, and banana.

3- Eat more sprouts and dark green vegetables such as spinach, parsley, broccoli and lettuce

4- Eat more raw nuts such as hazelnuts, pumpkin seeds, cashews, oats, and sesame.

5- Mix your face with some almond oil or aloe vera gel along with vitamin E tablets at night before going to bed and massage it, this will improve blood circulation and better absorption and skin collagen

[libramonthlyhoroscope1]

Can glass go in the air fryer

The main difference between your air fryer and a conventional oven is that air fryers rely on circulated air to heat food. Contrary to the more stagnant air and ambient heat of regular kitchen ovens, circulated heat allows your food to crisp more fully and evenly. 

However, it also means that your air fryer heats more quickly than a regular oven, which can put your cookware at risk. Glass is especially vulnerable to fast changes in temperature and, in some cases, can shatter.

The other disadvantage of using glass cookware in an air fryer is that it doesn’t allow air to flow freely around your food. This can cause food to take longer to cook and not crisp as nicely.

How is glass cookware made?

While glass can be prone to cracking when exposed to temperature changes, the good news is that most glass cookware is made to be oven-safe. One of the most common oven-safe glasses, Pyrex is a borosilicate glass designed to stand up to high temperatures. This type of glass is made using a 1000-degree oven, which gives it its durability.

To tell whether your glass cookware is designed to be used in an oven, it should be marked as such, either with the words oven-safe or pyrex. Otherwise, the glass should have a temperature range printed on it to tell you exactly how it should be used. If you don’t see either, assume your glass isn’t made for high-heat cooking.

How do I know if my glass cookware is safe?

Aside from checking the label on the bottom, there is another way you can also tell if it is safe to use in your air fryer. Simply place the empty dish in your air fryer and heat to the maximum temperature. While it may result in your glass cracking, it’s better to find out now than when it’s full of food.

How to Keep Glass From Breaking in Your Air Fryer

Since air fryers rely on high heat and rapid temperature changes, there’s still a risk of even oven-safe glass cracking. To cook as safely and effectively as possible, keep these tips in mind when making dinner.

Change Temperature Slowly and Evenly

The reason glass cracks in the oven isn’t just because of high heat but also rapid temperature fluctuations. When glass gets hot, it expands, and if one area of your pan heats more quickly than the other, your glassware can expand unevenly. This causes it to tear itself apart and shatter.

The best way to avoid this is to allow your glass bowl to preheat along with your air fryer. Also, above all else, never put cold glass from the fridge or freezer into your fryer or vice versa. 

Stick with Tempered Glass

This point was mentioned above, but it bears repeating. Regular glass bowls and other dishes are not designed to be used in an air fryer, microwave, or oven. Doing so will almost surely result in cracked cookware.

When in doubt, assume your glass isn’t designed to be used in the oven, and find an oven-safe alternative.

Don’t Let Your Fryer Get Too Hot

Even smaller fryers can reach surprisingly hot temperatures, sometimes more than 500 degrees Fahrenheit. While this can be a great way to get your meat and veggies extra crispy, it may not be safe for your glass cookware. Even oven-safe dishes are best used under 450 degrees Fahrenheit.

Cooking at a slightly lower temperature can also help reduce the thermal shock effect when putting your dish into or taking it out of the oven.

Check Your Glass Carefully

This goes beyond checking your label for an oven-safe marking. Especially with dishes you’ve had for years, you’ll want to make sure it’s free of cracks, chips, or imperfections. While these may not seem like a big deal, even small damage can weaken when exposed to high heat.

If your glass cookware looks damaged, it’s time to replace it!

Pros and Cons of Cooking with Glass in an Air Fryer

The type of cookware you use in your oven can have a big impact on the results that come out of it. Before using glass cookware in your air fryer, note all the pros and cons.

Pros

The great thing about glass is that it’s versatile. It can be used with pretty much any type of food because it holds heat, doesn’t react to acids, and does an excellent job of containing food as it cooks.

There are some cases in which using a solid cooking vessel like a glass dish is essential. Cakes are a good example. While air fryers typically rely on airflow to cook food, cake batter needs a solid vessel to keep it contained.

However, it's still important to remember airflow when using a solid glass dish in your air fryer. This means you shouldn’t use a dish that’s too large, as this will not leave enough room for the air to pass freely around the food. Instead, opt for a smaller container that doesn’t fill your fryer's entire compartment.

Cons

As mentioned above, the number one factor to consider when cooking with an air fryer is airflow. Without proper circulation, an air fryer isn’t anything more than a small, under-powered oven, which will probably give you only soggy, undercooked vegetables.

This is why most air fryers come equipped with cooking racks and fryer baskets. These have large holes or gaps that allow air to circulate easily. A glass pan doesn’t allow this, which means your fryer will not live up to its full potential.

Alternatives to Glass Cookware

While glass has some uses in air frying, there is a range of alternatives that can get you just as good or better results.

Ceramic

Ceramic cooking vessels are a great low-hassle option that is easy to clean and care for. They aren’t as prone to cracking as glass as long as you choose oven-safe ceramic.

The main disadvantage of ceramic cookware is that they tend to be less durable. Since ceramic cookware uses nonstick coatings, avoid scratching or denting them.

[clitoroid]

Freezer breakfast sandwiches

EQUIPMENT

Mixing Bowl Set

9x13 inch baking pan

12 inch Cast Iron Skillet

Whisk

INGREDIENTS  1x2x3x

6 slices bacon

½ yellow onion , diced

4-5 handfuls spinach

5 large eggs

1½ cups egg whites

½ cup milk (use any milk of choice)

½ teaspoon salt

¼ teaspoon pepper

6 slices cheese

6 english muffins

INSTRUCTIONS

Pre-heat oven to 350°. Grease a 13x9 baking dish, set aside.

On stovetop over medium heat, cook bacon until crispy. Set aside on paper towel, remove most of the bacon grease.

In the same pan, cook the diced onions over medium heat until translucent & soft, about 5-8 minutes. Add in the spinach and cook until wilted. Set this aside to cool.

In a medium bowl, whisk eggs, egg whites, milk salt, and pepper until combined. Add spinach/onions once it has cooled. Pour the mixture into the greased baking dish. Bake in the oven for 20-25 minutes, until eggs are set. Once finished, remove from oven and allow to cool completely before cutting.

Once eggs have cooled, cut them into 6 rounds. You can use a large cookie cutter, a round container, or even the english muffin as a guide (my favorite way of doing it). Layer egg, bacon, and cheese on english muffin, and you're done! Wrap in foil and stick in the freezer. Refrigerate (4-5 days) or freeze (up to a month). To reheat, you can use the oven, microwave, toaster oven- see reheating instructions in the notes!

NOTES

I use liquid egg whites in the carton. This makes it easier than separating eggs and wasting a bunch of egg yolks.

Feel free to swap out any veggies or meats that you like better.

Don't add hot spinach/onions to the egg mixture or it'll scramble your eggs. Allow the spinach to cool before mixing it together.

Save the excess egg bits that didn't fit in the cut-out circles and use them in a scramble or burrito.

REHEATING

Reheating from the fridge: You can use a toaster oven, regular oven, or microwave. I prefer to use the oven and keep the sandwich wrapped in foil. Set the oven to 425 and bake it for 8-10 minutes if the oven is already hot. If you take it out and the middle of your sandwich still isn't hot enough, I like to put it back in the oven open-faced and broil for 3-5 minutes so it toasts the muffin and gets nice a hot.

Reheating from frozen: If you forget to defrost your sandwich (like I always do), just leave it in the oven a little longer (about 30 mins). I usually like to take it out and put it back in open-faced it for the last 10 minutes of baking to make sure it really gets the eggs hot. You can broil the last 3-5 minutes to get it crispy as well if you want to!

Reheating in the microwave (if frozen): Remove the foil and wrap the sandwich in a paper towel. Microwave for 1 minute on defrost or 50% power. Flip the sandwich over and microwave for 30 sec- 1 minute on high power, until warmed through.

Reheating in the microwave (defrosted): you can throw your sandwich in the microwave wrapped in a paper towel for about 1 minute on high. Sometimes if the english muffin is too soggy, I actually like to microwave the egg/bacon/cheese part, toast the english muffin quickly in the toaster, and then reassemble. It's super quick!

#meal prep #breakfast #recipe