Low Spoons Food Thread

Discussion in 'General Advice' started by Vast Derp, Apr 22, 2015.

  1. The Mutant

    The Mutant ' w '

    Not really a low spoons food so much as a low spoons juice blend/ citrus/ anti-scurvy source? but one of the recipes in my little book of smoothies is impressively low-prep and handy for folks like me that Love That Citrus but hate how messy actually opening up/breaking down the fruit is (orange residue from peeling one takes forever to get off my fingers orz)

    two cups OJ, three tbsp lime juice, four tbsp lemon juice and then one 7 ounce little 'pudding cup' each of grapefruit segments and orange segments (they're quite easy to find in the refrigerated section of the produce area in all the grocery stores I've been to, fwiw) No prep involved besides measuring the OJ and lemon/lime, just dump them all in food processor/blender, blend, done. super tangy and tasty P:
     
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  2. Pumpkin & Black Bean Soup:

    • 3 cups broth (chicken or vegetable)
    • 1 can diced tomatoes
    • 1 can black beans (drained)
    • 2 cans pumpkin puree
    • 1 tbsp curry powder
    • 1 cup heavy cream
    • 1/4 tsp cayenne or to taste
    • 1/2 tbspn cumin
    • course salt, to taste

    Dump everything but the spices into a pot. Bring to a boil. Reduce heat to medium-low and stir in the spices and cream. Simmer five minutes. Adjust spices. Eat!

    Additional Notes:
    • the cream is optional but makes it have a nicer texture.
    • You can garnish it with fresh chives, it's really nice that way
    • this is also really good with toasted bread (we buy bags of unseasoned "stuffing bread" from the grocery store's bakery section and stir that in)
    • If you have the spoons, dice a medium onion and sautee it with 2 tbsp olive oil in the base of the soup pot before you start anything
     
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  3. rainbowbarnacle

    rainbowbarnacle Cat Aggrandizer

    Today I learned that spaghetti squash is really nice--it has a veggie-ish crunch to it but it's not too crunchy or fibrous, and as far as I know it doesn't get mushy unless you overcook the living crap out of it. It's a lot like cauliflower in that it's bland enough that you can add pretty much almost anything you want to it and the squash taste doesn't interfere with the rest of your ingredients--it's barely there and blends well with other stuff. I just added a bit of butter to it and threw in some colby cheese and red pepper flakes on top and it turned out amazing. I am totally eating this with pesto later. :d

    What I also learned is that this is a pretty dang low spoons squash. It's easy to tell when it's ripe--it should be hard and yellow with no green or soft spots. Initially I was kind of intimidated because here's this big ol' hard yellow thing I have to somehow cook, but I have discovered that you can treat it like a giant baked potato and nuke it in the microwave if you don't feel up to messing with the oven and baking sheets and stuff--just stab some holes in it and microwave for about five minutes for every pound. (I eyeballed it and went with 10 minutes for mine and it turned out fine--I don't think you have to be terribly exact or anything.)

    It will be nice and soft when you take it out. When it's cool enough to slice in half, you will find largeish pumpkin-like seeds in the middle! Remove these and their surrounding membraneyness with a spoon, (they're more or less clustered together) and then rake a fork down the rest of the squash flesh--it'll come away from the peel part really easily. From there, refrigerate and heat up in the microwave when you want to use it. So far I've been dressing it up like you would pasta, but it looks like there's lots of stuff you can make with this--just be sure to squish some of the moisture out with a paper towel after you heat it up.

    From what I can tell, putting it in the oven doesn't look like it takes a lot of fuss either--just poke holes in it and go for approximately thirty to forty minutes at 400F, maybe longer if you picked a really big one. I haven't tried messing with it raw yet because my knife needs sharpening, so I have no idea if this thing is difficult to cut in half and scoop the seeds out while raw or not.

    It'll last about two weeks in the fridge. 8) Mine made roughly two cups of the stuff and I picked one of the smaller ones.

    I have a feeling this is a squash lots of people know way more about than I do, so feel free to add to this if I missed anything. But dang, this stuff's really good! :D
     
    Last edited: Oct 19, 2019
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  4. theprettiestboy

    theprettiestboy wombatman

    is anyone watching nadiya's time to eat on netflix? it's more geared at saving time than spoons but there are some really nice spoon savings tips as well.

    it's also just really really nice to see someone on a food show advocating for taking every possible spoon saving shortcut
     
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  5. Emma

    Emma Your resident resident

    I watched it when it was originally shown on the BBC and loved it then. I made her Beet and Garlic pasta sauce, it was delicious
     
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  6. PotteryWalrus

    PotteryWalrus halfway hideous and halfway sweet

    How to make lump omelette or scrambled eggs in microwave -

    Take egg or eggs, crack and scramble in small bowle. Add things you like to flavour, whatever you can manage - pepper, chives, chopped mushroom, cheese. My fave is sun-dried tomato and cheese or whatever cold cut meat there is to hand.

    Put on microwave for 30 seconds. Check. If too soft, mix and put for another 30 seconds. Repeat until you either have nice soft scrambles or a Lump of Egg, which is good for instantly fooding some hot-ass protein into your mouth at 2am when you forgot to eat anything but chocolate and crisps today.
     
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