#stovetop

Something I make when I’m low on spoons or if I’m sick is savory porridge. I use:

• 1 bouillon cube (or however much you need for 2 cups of water)
• ½ cups oats or rice
• 2 cups water
• 2 eggs
• Any leftover frozen vegetables

First you bring your water and vegetables to a boil and add your bouillon cube and oats.

After they’re ~3 minutes away from being fully cooked add your eggs and let them poach for the remaining time. 

Once done, plate and eat or eat it straight from the pot, just don’t burn yourself.

• Spicy V-8
• Diced Tomatoes (fire roasted is god but any will do)
• Hamburger
• Chili powder
• Black pepper
• Onion and/or garlic is optional (since they aren’t always ibs-friendly we sometimes leave them out)
• Kidney and black beans (optional - my SO can’t have beans so we always skip them)

Brown the meat, then throw that and all other dry ingredients in a large pot at whatever amounts smell nice to you basically. Then pour in the V-8 to whatever level will let you simmer without it spilling over. I use a crock pot so I can forget about it all day and have it come out nice, my parents usually use a pot on the stove but that takes more spoons.

We also like to add cheese to the bowl at the end, and my partner likes to eat his over rice or other grain.

This can be a vegetarian, vegan, or gluten-free recipe if desired.

This is another recipe whose ingredients you can keep in the cupboard for days when you walk in the door and say, “God, I’m tired.“  You only have to have the brain power to open cans, pour things, and stir things.

This is a small batch.  You can make up to a gallon of this by using bigger amounts.  It freezes very well.

• 1 flat can clams or chicken or 1 can cream-style corn
• Milk, buttermilk, or cream; can use cow milk or goat milk or any kind of unsweetened vegetable milk you are used to
• ¾ cup potato flakes
• Optional: up to 2 tablespoons butter or margarine
• Celery salt, onion powder or dried minced onion, and pepper
• To serve alongside: Crackers

Drain the can into a large measuring cup.  Add milk, buttermilk, or cream to make 2 ½ cups.

Put the mixture into a saucepan and heat on Medium.  DO NOT let it boil.  Just let it get nice and hot.

Stir in the potato flakes until they dissolve.

Stir in the butter or margarine, if using, and let it melt.

Season to taste with celery salt, onion, and pepper.  Add more potato flakes if you want a thicker chowder.  Keep stirring and tasting.

Add the contents of the can, stir again, heat, and serve with crackers.

Variations:

• Replace the celery salt with ½ stalk celery (with some leaves if possible), diced, and/or the dried onion with ½ small onion, diced.  Saute them in the butter to begin the recipe, then add the can broth-milk mixture and go on, using only salt and pepper for seasoning.
• Simmer a handful of diced peeled potato in the can broth-milk mixture until soft before adding the rest of the ingredients.
• Stir in some cooked or canned vegetables such as green beans or broccoli florets.
• Serve very hot and have some grated cheese for people to stir in if they want.

Vegetable Mash, AKA “A Plea For My Grandmother’s Rotmos”

• 3 medium potatoes
• 1 beet
• 2 carrots
• 3 garlic cloves
• Optional: Other root veggies like parsnips, rutabagas, or turnips. Autumn and winter squash like pumpkin or butternut also works great!
• About a quarter cup liquid, for mashing (milk, butter, broth, or other rich liquid)
• Seasonings
• Optional: cheese (Parmesan or cheddar is typical, but if you happen to have goat cheese on-hand, I highly recommend it)

(NOTE: you can vary the type and ratios of veggies based on what you like or have on-hand. I like to have it be about half potato, since that gives me the smoothest mash, but anything works!)

Peel any vegetables with especially thick skins. Roughly chop vegetables— the slower-cooking ones like carrots will need to be in smaller pieces than something like potatoes.

Boil everything in water until tender. You can put some milk into the boiling water to make the mash creamier, but you really don’t have to. Drain, return to warm pot.

Mash with your liquid until the vegetables are mostly smooth. Add salt, pepper, and whatever spices you want (I use paprika, cayenne, and thyme) and stir in optional cheese until melted.

Optional protein: put a serving of the mash into your Eating Plate, and make a divot in the middle for an egg. Cover and microwave for about a minute until the white is set.

I also like to eat it with leftover meat, or nuts (pine nuts or sliced almonds are very tasty)

i’ve been meaning to send this to you for a long time! <3

hello everyone! in my country we usually eat at tea time, egg with tomato, which you can eat alone, with bread or crackers!

and I recently discovered that in China they also eat it but at lunch with rice.

In case you want to try it, here is the recipe:

• - 1 tomato per person.
• - 2 eggs per tomato.
• - oil.
• - spices!

how to prepare it:

• - cut the tomato in half and it will be your decision to leave or remove the seeds.
• - find your grater and look for the side with the largest holes. That’s the one you will use to.
• - do not grate the peel!
• - fry the tomato in the oil. be careful! it may jump a little. leave it at least 7 minutes on high heat. It has to cook well! in that time you can add the spices that you want!
• - after that time, add the eggs. you can add them already scrambled or not. it doesn’t matter.
• - when you see that the egg is white and the mixture is a little pink, it’s time to take it out. enjoy!

in my case, I don’t eat eggs, so I invented another way to eat them.

for this you will need the same as above and the only difference will be to change the egg for some diced bell peppers. (i like green and red) you will have to cut them in squares and add them before the tomato.

let it cook until the bell pepper is soft and as an extra touch, if you add soy sauce or balsamic oil it is 10 out of 10.

I hope you like it! <3

This one isn’t super high effort might take 1-2 spoons but it can include a bit so it’s not great if you need to eat right now.

What you’ll need

• Rice (I use sticky rice)
• A pot or a rice cooker (I don’t have a rice cooker so these steps are for a pot)
• A prepackaged salad kit
• A pan (medium sized)
• Oil is what I tend to use but teriyaki or stir fry sauces would also work
• Water
• Measuring cups
• Two bowls
• A sauce of your choice I recommend teriyaki

1. Grab your ingredients
2. Pour however much rice you want into your pot (I use about ½ - 2/3 of a cup) then add the amount of water required (this is normally on the back of the rice package (I think I use about a cup? But in general I think just making sure all the rice is submerged but not drowned (so just barely under the water) is a good rule of thumb)
3. Put the pot of rice on a stove and let the water boil then turn the heat to medium or low and let cook for about 15-20 minutes (depending on the rice is may take more or less time)
4. When the rice has been cooking for a bit but isn’t done yet open the salad package and put your desired amount in a bowl, you can add toppings but I don’t tend to (don’t add sauce at this point however)
5. Take your pan and add sauce or oil to it (only a bit though it’s so the salad won’t burn not to fry anything) and put it on low to medium heat then take roughly a fourth of your salad and put it in the pan. Stir it around and let it cook a bit (like 30 seconds) then add another fourth of salad to the pan (don’t remove the previous salad) and stir it and let it cook for another 30 seconds. Turn off the heat.
6. Remove the rice from the stove (remember to turn off the burner) and put it into a bowl (a larger bowl works best) then take your cooked and uncooked salad and pour them into the same bowl. Stir them together. (If you want you could also stir in mushrooms, tofu, or meat chunks at this point but it’s just as good without them)
7. Add sauce (whatever sauce the salad came with or teriyaki sauce both will work) stir lightly and enjoy!

This is my Dad’s recipe for basically a stove top tuna noodle casserole. My family calls it crapo, and I’m not sure why; we all love it lol. All you need is:

• 1 box of Mac and cheese (I use Kraft)
• 1 can of cream of mushroom soup
• 1 can of tuna (I use tuna in water and squeeze out the excess water)

Make the Mac and cheese following box instructions. Once that’s done, stir in the soup and tuna, and bam! Tuna noodle casserole in half the time.

Three ingredient mac ‘n cheese! So much more filling than the boxed kind, and not much more time (less than 20 minutes total). This makes four servings, but can easily be scaled smaller or larger. It’s equal parts by weight! 

3 cups / 12 oz macaroni or other pasta 

3 cups / 12 oz cheddar cheese (I’ve used mild or sharp, sometimes mixed with colby jack)

12 oz can evaporated milk

Put the pasta in a pot and fill it with just enough water to cover the pasta. Watch it carefully - bring it to a boil and then turn it down to a simmer. Cook it until tender, then add the can of milk. Let the milk warm up a little and then add the cheese. Stir, stir, stir! It’s ready to eat when it’s just started to thicken slightly.

If you have the spoons and supplies, it’s even better with a little hot sauce and mustard powder mixed in. 

Easy Mac & Cheese

Ingredients:

(Makes 2 bowls)

Cream cheese (regular or whipped work - just make sure it’s not any of the sweet flavored ones) - about 2 tablespoons (assuming my big spoons at home are actually tablespoons haha)

Noodles (I like the big elbow kind but you could probably use anything you want) - fills about a spider (bowl shaped fryer thingy with a handle on it) and a half or so when dry

Cheese (I like sharp cheddar) 2-4 handfuls (go lighter for mild flavor)

Milk (optional) - just a little splash

Salt & butter - to taste

Directions:

• Add noodles to boiling water on medium heat , mix in some salt here if you want
• Stir to make sure they don’t stick
• Set a timer for 5 minutes and just leave it alone
• After five minutes you should see some white foam on top, this is starch. If you save this it’ll make the sauce part easier
• Drain noodles and set aside (if you put the strainer backwards inside the pot it’ll hold all the noodles in and only water comes out!)
• Add starch to the now empty pot, if you saved it - also melt butter here if you want (pot should be hot enough on its own to melt without having to turn heat back on)
• Add cream cheese and stir a bit to encourage melting
• Turn heat to lowest setting and add cheese, letting it sit for a second then stirring until all cheese is mixed in
• If you don’t like the texture you can add water or milk to thin it out (I’ve found certain cheese responds better to water than milk and vice versa) or starch/more cream cheese to thicken
• Add noodles to pot and set a timer for five minutes. Stir occasionally

You can also add hot dog pieces to this if you want, treat them the same as the noodles