I want to diversify my husband's and I's meals but both of us are perpetually overstimulated so actually MAKING something is difficult. any ideas?
Note: My husband has severe sensory issues with textures, so nothing too mushy.
Egg sandwiches -
Fry an egg and put it on toasted bread with cheese or spread of your choosing
Tuna salad - (might be too mushy?)
Take a couple cans of tuna or a large can, drain and add a couple of spoons of mayo, maybe some garlic, hot sauce, Cajun seasoning, barbecue sauce, whatever you like and have with crackers, bread or celery
Mac and cheese -
Cook some macaroni and cheese and add a can of tuna, then a can of peas or mixed vegetables
Pasta salad -
Cook some pasta to your liking then add things you like ex: pulled chicken (like rotisserie or leftover), ham cubes, bacon, grated or cubed cheese, celery, cucumber, tomatoes, carrots, corn and add dressing to it
You can make a really tasty meatloaf by adding a packet of French onion soup mix into the meat if you like
Pasta and sauce is always good, I don't really like frozen meatballs but they are quick if you like them
You can poach eggs in packet ramen, boil the water and when it's ready add the noodles, set your timer for four minutes, wait til the noodles are softened and you can stir them easily then crack in 1 - 2 eggs, reduce the heat to low and put a lid on, when the timer goes off take it off the heat
Ceviche with shrimp or another firm fish, cucumbers, and whatever else you want to put in it. Do be mindful and use limes, no substitutions with lemons. Very good summer time snack.
Do you have a list of foods that are texture no nos?
@tellmesecrets things with similar textures to sweet potato fries and bananas are off the table, slimey stuff like uncooked salmon are off the table too.
@BootlegFriend are beans okay?
beans are unfortunately also off the table
Thai Red Curry Chicken
Website: https://www.tasteofhome.com/recipes/thai-red-chicken-curry/#RecipeCard
Time: 25m
Servings: 4
1 can coconut milk (13 31/47 ounce)
1/3 cup chicken broth
2 tbsp Brown Sugar
2 tbsp fish sauce
1 tbsp red curry paste
2 cup frozen stir-fry vegetable blend
3 cup cooked chicken breast (cubed)
cooked jasmine rice
cilantro (optional)
1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
2. Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Shared via Stashcook https://stashcook.com
Soba Noodle Salad with Chicken and Sesame
Website: https://www.allrecipes.com/recipe/245993/soba-noodle-salad-with-chicken-and-sesame/
Time: 27m
Servings: 3
2 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon Brown Sugar
1 tablespoon Soy sauce
2 teaspoon fresh ginger root (minced)
4 ounce buckwheat soba noodles
2 teaspoon vegetable oil
1 boneless skinless chicken breast (cut into thin bite-size strip)
1 teaspoon garlic (chopped)
salt (and ground black pepper, to taste)
1 celery rib (sliced)
1 carrots (sliced)
1/2 red bell pepper (chopped)
1/4 cup fresh cilantro (chopped)
2 tablespoon green onion (chopped)
1 tablespoon sesame seeds
1. Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
2. Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
3. Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
4. Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.
Shared via Stashcook https://stashcook.com
Dutch Baby
Website: https://cooking.nytimes.com/recipes/6648-dutch-baby
Time: 40m
Servings: 3
3 eggs (at room temperature)
1/2 cup all-purpose flour
1/2 cup whole milk (at room temperature)
1 tablespoon sugar
1 pinch nutmeg
4 tablespoon unsalted butter
syrup (preserves, confectioners' sugar or cinnamon sugar)
1. Heat oven to 425 degrees.
2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
3. Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar. Dutch babies also make great backdrops for savory meals.
Shared via Stashcook https://stashcook.com
Chicken Jalfrezi (Easy and Authentic)
Website: https://www.teaforturmeric.com/chicken-jalfrezi/
Time: 30m
Servings: 4
1/4 cup neutral oil
1 teaspoon cumin seeds
1 yellow onion (finely chopped)
5 - 6 cloves Garlic (crushed or finely chopped, cloves)
1 ginger (crushed or finely chopped)
1 pound boneless chicken thighs (cubed into 3/4 - 1" piece, or chicken breast - option to marinate - see note 1, cubed into 3/4 - 1” piece (or chicken breast - option to marinate - see note 1)
2 teaspoon coriander powder
1 teaspoon Kashmiri red chili powder (or paprika (for color))
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 - 1/2 teaspoon garam masala (start with 1/4 teaspoon if yours is store-bought as some can be quite strong / pungent)
1/4 teaspoon ground black pepper
1 1/8 teaspoon sea salt
3 tomatoes (I use Roma, pureed in a food processor)
2 teaspoon Tomato Paste (optional)
1 green bell pepper (cubed into 1" square, cubed into 1” square)
1 red bell pepper (cubed into 1" square, cubed into 1” square)
1/2 small red onion (cubed into 3/4 " square, optional)
1 - 2 small green chili pepper (chopped or sliced, such as serrano or thai chili)
1 tablespoon tamari
1 tablespoon ketchup (sub chili garlic sauce or hot and sweet sauce)
1 teaspoon white vinegar (or rice vinegar)
1 teaspoon lemon juice (or lime juice)
1 tablespoon cilantro (for garnish (optional))
1. Heat oil in a large sauté pan over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. Sauté until the onions are golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.
2. Add the chicken and sauté until the color changes from pink to pale (~3 min). Add all the ground spices (coriander, Kashmiri red chili/paprika, turmeric, garam masala, red chili powder, and black pepper) and salt and sauté for 1-2 minutes. You’ll start to see the oil glisten and separate.
3. Stir in the puréed tomatoes and tomato paste (if using). Sauté for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.
4. Add the red and green bell peppers, onion (if using), green chili pepper, soy sauce, ketchup, and vinegar. Sauté for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 1/4 cup (60 ml) of water and sauté to desired consistency.
5. Turn off the heat. Squeeze in the lemon juice and garnish with cilantro. Serve immediately with roti, paratha, naan, or rice.
Shared via Stashcook https://stashcook.com
chicken and rice never fails, any frozen veggie on the side makes it a quick meal
on particularly draining weeks, pre-cooked chicken and microwave rice
You must be logged in to reply.