Bursitis has completely stopped me from using my left arm. I was trying to think about what could be cooked with just one arm.
This is where pantry clean out met up with my upcoming Sunday edition Heathcliff edit. I can cook spam with just one arm.
The only scratch made element in this is some mustard seed caviar I made a while back. I put some of it in the spice blender to cream it up a little. It went excellent with this otherwise depression causing meal.
Cost per person: $4
It is very expensive to cook from completely prepackaged foods.
Split pea and lentil soup. Get dried green split peas and dried red lentils. Put them in a pot, pour in water, add stock or salt and some dried parsley and thyme, bring to a boil then simmer for 1~1.5 hours.
Cheap, filling, healthy, and a lot of filler ingredients work in it if you want to change it up. I’m recovering from a crushed ankle, on a crutch so I’ve had to figure out one handed recipes to a degree.
Another good one if you have a rice cooker - coconut milk, lime juice, peanut butter and some sugar. Melt it all together, have it on rice. Again, something that’s adaptable for adding other ingredients.
I tossed the rice cooker 16 years ago. Never as reliable as a pot and took up space.
We were also in a time crunch because we had to eat and drop a kitten off for transport to their new rescue home.
A pressure cooker is also great for cooking rice if you have one. I used to swear by cooking it on the stove, but now my pressure cooker rice is just as good as the stove but way more hands off.
Can you provide the timing and water rice ratio? A pressure canner doesn’t release as much steam so I’m thinking less water? But also it only takes about 15 minutes of zero stress in a pot but if you get distracted with a pressure canner on such a small amount of time it’s going to burn.
I do 1 part rice, 1.5 parts water by weight. My usual recipe is 400g rice, 600g water. Rinse the rice until it doesn’t make the water cloudy when you mix it anymore and drain thoroughly, then add your recipe water. For my instant pot I do 6 minutes and let it do a natural pressure release which takes about fifteen minutes, so it does end up with the usual twenty minutes at temperature. I don’t think I would bother using a stove top pressure cooker for rice, though.
Ah. All my 5 pressure cookers are stove top. I don’t trust appliance based ones to live longer than a year or two because the heat destroys the electronics in them. A stove top one is a BIFL item.