Cooking And Ptsd - How To Make It Easy

[Mach123]

I make a chicken or beef Marsala (stew) in a crockpot. It'll give you good food you can heat up quickly for a week.

Beef or chicken chopped small (I use boneless skinless breast or for beef, the shoe leather that's about $4 usually London broil)
Potatoes, carrots, onions chopped or grated (I leave everything in biggish chunks now and just cook it till everything is soft)
Cheap Marsala (i pay about $7) I put in about half a bottle
1 can tomato paste 1 can tomato sauce chicken or beef broth
minced garlic (i get this in a jar already minced)lots
the rest is to taste
Olive oil, butter, garlic salt, can corn, horseradish, balsamic vinegar
anything you have to get rid of in the fridge, throw it in

It takes me an hour or so but it makes a ton of food. I like mine over grits, I use instant or cornmeal polenta. It's just the chopping that takes the time. I don't peel anything.

Just plug in the crockpot for 8-12 hours. I feel perfectly safe going out with it on low. Done.

 

[Tornadic Thoughts]

My favorite ways to use kale, as you asked, @SheilaKathy ,are to saute with onion, garlic, and mushrooms (minus the stems)....or juice it (with the stems)....or add to soups and salads, make chips with them, use in place of buns and bread for sandwiches (all of those minus the stems - which I save to make my own veggie broth), and when I have excess greens of any kind, I'll sometimes dehydrate them and make powders to add to onion stem powder, etc. for seasoning or to add greenage to soups in the winter when fresh greens aren't available locally. My favorite variety is the lacinato type, a.k.a. dinosaur kale, as it's more versatile than the typical curly leaf for my tastes. Red Russian is nice, too.

 

[TruthSeeker]

You will need less than 7 ingredients for each (Toss in crockpot, cook, freeze in serving sizes)
Chilli: (crockpot)
Fills a 6-7 quart crockpot: 1 lb browned ground beef, 1 chopped onion, 2 very large cans light kidney beans, 2 very large cans crushed tomatoes, 1-2 can tomato paste, chilli powder and salt to taste. Add noodles if you want a goulash, and go lighter on the chilli powder. Make sure you add more liquid if you add noodles (tomato juice, V-8, whatever will go well with this combo.

Go to FEEL GOOD meal in 10 minutes or less:
Loaded baked potato: 1 large baked potato microwave 4-6 min depending upon size on high, cut open:
Cook frozen broccoli in micro till done. Drain.
Slice potato open. Salt and pepper. Put broccoli on top. Top with butter and cheese (butter optional)
Use whatever cheese you like ( I like cheddar).
Add ham bits, leftover meat, bacon bits, and whatever else grabs you. Sour cream could be fun! Oh my, this is great when I don't want a mess in my kitchen....lots of potassium, protein, and calcium!

 

[lizbeth27]

Scone-based pizza. I think scones here are like biscuits in the US? Anyway, this makes a lovely base for pizza. It's much quicker and simpler than making a normal pizza due to the fact that there's no yeast needed, plus it's really cheap to make. I roll the base out thin like I would with normal pizza dough.

Base recipe:
110g self raising flour
25g margarine
4 tbsp milk
50g grated cheddar cheese (optional)
Sauce:
Shop-bought pizza sauce. Or you can make one with 1 large tbsp of tomato puree mixed with 2 tbsp water (or whatever ratio you like the look of), 1 clove of garlic peeled and crushed (or finely chopped), and dried mixed herbs or fresh basil.
Cheese:
25g sliced mozzarella
parmesan fresh or not (optional)
Toppings:
Whatever you want, sliced onion (red or white), thinly sliced spring-onion, sliced stir-fried pepper, jarred peppers, chopped/sliced meat, thinly sliced mushrooms -- pick a couple that go together or just leave it plain. It's good not to overload the base too much so that it cooks through properly.

Serve with salad, chips, coleslaw, etc.

METHOD:
Preheat oven to 200°C (400°F), or 180°C for a fan-oven. Grease large baking sheet.

Prepare sauce if making it from scratch.

For the base, sieve flour into a bowl. Rub in margarine until it looks like breadcrumbs. Add milk, then mix in the cheddar if using. Form the mixture into a ball and, on a floured surface, roll out into a round base to the thickness you want. Carefully transfer the base to the baking sheet before you add the sauce and toppings.

Spread the sauce over the base leaving a 2cm margin around the edges.

Spread the mozzarella over the sauce. Add toppings.

Bake for 15--20 mins or until cooked through and lightly browned, and the toppings are done. Slice.

 

[TruthSeeker]

Scone-based pizza. I think scones here are like biscuits in the US? Anyway, this makes a lovely ba...

Your recipe sound delicious!

I use bread flour, sugar and pizza yeast, olive oil, hot water, and Italian spices, in the dough. It is ready right away-you don't have to wait for it to rise. I can have a pizza dough that rises in the oven ready in less than 10 minutes. I make and freeze my sauce, and it takes 10 min. to defrost in the microwave as I freeze in 2 cup containers. When corn season comes, I cook and cut off a lot of corn and freeze it to use in cooking and on pizzas...I also freeze it on the cob. My favorite pizza: videlia onions, sweet red peppers, fresh corn cut off the cob on top, a few yellow sweet peppers chopped, sometimes fresh tomatoes, and sometimes pepperoni (when my vegan friends aren't coming over). I cook pizza in a 450 degree onion on a pizza stone. Yum!

 

[Changing4Best]

Your recipe sound delicious!

I use bread flour, sugar and pizza yeast, olive oil, hot water, an...

A 450 degree "onion" huh? LOL...

 

[Angrboda]

Thinly slice six cloves of garlic, and heat a half cup of extra-virgin olive oil in a skillet. When the oil is hot, add the garlic and a few small dried chilies, like de arbol or japones. Go with one or two whole chilies that you can extract later if you don't like it too hot or about a half dozen broken into two or three pieces if you prefer your food to bite back. This next bit is the most important part. Watch the garlic very carefully, and when it shows just the faintest hint of starting to brown a bit on the edges, pull the pan from the heat and be ready to throw in a good-sized handful of chopped parsley. This will cool the oil a bit and help stop things cooking at just the right point. Do not over-cook the garlic! Set your pan aside, off the heat, while you cook up one pound of spaghetti in boiling water. When you add your pasta to the cooking water, you might want to chuck a loaf of store bought garlic bread into the oven to warm up. Once the pasta is al dente, drain it in a colander, plop it back in your pot, and add the oil and garlic sauce from the skillet. Season to taste with salt, and serve it topped with fresh grated parmigiano or asiago cheese. For your next meal, make sure you eat something that is not composed almost entirely of fat and carbs.

 

[LuckiLee]

We grill alot around here. And when we do we load the grill. Ribs, chicken, burgers. We'll have enough for lunches and dinners for a few days. I'll make slaw or our favorite tuna macaroni salad. Whatever sides you like.