Category Archives: cooking with adhd
It’s been about a thousand years since I posted a recipe, but this one’s worth knowing about if you like tapioca. If you don’t like tapioca, on the other hand, you might hate this stuff.
Prep Time: ~5 minutes
Cook* Time: 1 – 8 hours
Who’ll Like It: Tapioca fans ❤
Who’ll Hate It: Tapioca haters XP
Best Uses: Dessert, Breakfast
Hardest Part: Remembering to buy the d**n Chia Seeds
Pairs Well With: Disorganized mornings; late-night cravings
*And by “cook,” I mean “stick it in the fridge and mostly ignore it”
The Actual Recipe
I’ve adapted this from a variety of similar recipes with similar goals. One of the best things about it is that it’s adaptable. Lactose intolerant? Use almond milk. Allergic to almonds? Try coconut milk. Hate coconut? Use rice milk. Don’t like artificial sweeteners? No worries; you can use sugar or agave or honey or maple syrup or…
Here’s What You’ll Need (for each serving)
- 1.5 tablespoons of chia seed (I’m using black chia seed because that’s what I’ve got, but white is fine, too)
- .5 tablespoon unsweetened coconut shreds (or powder)
- .5 cup unsweetened vanilla almond milk
- 1-2 tsp sucralose
- ~.25 tsp coconut extract
- ~.25 tsp vanilla extract
Here’s What You Do
- Put everything except the chia into a small container with a lid (I’ve repurposed a glass jar that came with shredded cheese in it)
- Stir briefly
- Add the chia
- Whisk all the things briefly with a small whisk (a fork will work fine, too)
- Stick the lid on and stick that bad boy (or girl, or gender-nonbinary personage) in the fridge
- Chill for a minimum of 1 hour, but preferably more like overnight, then come back, stir, and stuff it into your maw
For even distribution of the chia seeds, I’ve been coming back 30 minutes into the chill time to re-whisk everything, but that step is optional.
Most of the recipes I’ve found for this use 1 cup of whatever milk-like product and 3 or 4 tablespoons of chia seeds, but when I made my first batch, I found that makes rather an enormous portion. I halved all the volumes to arrive at what seems, for me, like a more reasonable end product.
That said, you can definitely shove an entire 1-cup-of-milk portion of this into your face if you try hard enough.
- I’ve read that highly acidic ingredients can prevent the chia seeds from “gelling” adequately, so if you’re going to toss in orange juice, lemon curd, etc, you might want to do it right before you serve this up.
- If you eat this stuff after one hour, chances are good that it’ll still be a little loosey-goosey and a little crunchy. Don’t worry, though, you won’t die. Or, at any rate, I didn’t.
I entered the ingredients above into LoseIt’s recipe calculator, and here’s what it threw back:
I suspect that this would be really, really good with lemon curd … which, of course, I don’t happen to have on hand. Even better with berries (which I do have) and lemon curd.
As always, I’ll try to get some pix up here soon.
‘Til then, please enjoy this picture of me looking disconcertingly like a young George “Dubya” Bush on the trapeze:
And also this one of “splits down,” just because:
The other day, I wrote about trying a couple of low-carb recipes.
I’m doing the low-carb thing until I can get back to my usual training and performance schedule because it’s an easy way to balance input and output without feeling like I’m starving all the time.
My diet is usually pretty well stocked with veggies and so forth, so this mostly means that I’m stuffing my face with a metric shedload of cabbage (Savoy or Napa, at the moment) where I’d usually put pasta, burritos, or taco shells, but of course there’s more to life than cabbage. (Pumpkin smoothies, by the way, are totally in the “more to life” department. Recipe forthcoming.)
In that vein, I’ve decided to try a couple of specifically low-carb recipes that would work for both D and me, since it’s not like I asked D if he wants to give up bread and rolls for the next month.
The two standouts thus far in terms of ease of preparation and really nice results both hail from TryKetoWith.Me, the blog of “KetoGirl,” a computer-science student and ketogenic-diet advocate in Chicago. These are two of her simpler recipes, and I chose them because when I looked at them, I didn’t instantly go, “ACK! TOO MANY STEPS!” and click on back to a safer place.
- No, I’m not making fun of the Safe Spaces concept. I think they play an important role, and they have definitely been helpful to me at times in my life. I mostly just wanted to link to the Safety Dance because it’s hilarious.
Because it’s fall and I’m obsessed with putting cinnamon in everything right now, I decided to make sweet-spiced versions of both these recipes—so (because I am apparently out of plain cinnamon … wonder how that happened) I made the waffles with pumpkin pie spice standing in for the optional cinnamon, and I turned the doughballs into mini pumpkin pie spice rolls by rolling the dough out flat, coating it with a blend of Splenda and pumpkin pie spice, then curling it into a long log and cutting it into individual rolls.
- Not everyone is into sucralose and what have you. It works fine for me, so I use it, but stevia or xylitol would work just as well.
Both recipes proved pretty easy to follow—if I was working directly off my tablet or had printed them a little differently, I could have avoided the one mistake I did make, which was the result of my own formatting, not KetoGirl's.
Neither required an exhaustive list of ingredients I can't find locally. In fact, I found them all, plus one random extra (arrowroot powder, which I've been meaning to buy forever but always forget about), at a not-particularly-fancy Kroger a couple miles up the road.
For both these reasons, and because the end results are delicious, I am happy to issue the Cooking with ADHD Squirrel! of Approval© to both recipes.
The only drawback? The whole point of doing a low-carb diet while I'm on the bench is to make maintaining energy balance a no-brainer. The pumpkin pie spice rolls are so freaking good that they might completely torpedo that plan.
Just sticking this here in case it might be useful to anyone else. I’m going to try this recipe:
…use some of the waffles for dinner or dessert tonight (haven’t decided yet if I’m making savory waffles or sweet ones), then freeze the rest. I’ll keep you posted.
Update: These are great! I made a sweet version seasoned with Pumpkin Pie Spice (I wanted just cinnamon, but apparently I’m out of just cinnamon?), and they’re lovely. Also, I would definitely count them as ADHD-friendly, though the way I printed the recipe made life challenging for me. I forgot the baking powder initially, then added it after I made the first waffle and realized my error. I’ve done this before, with other waffles, soooo…
I think, though, that I’d really like to try making them in a regular waffle iron rather than the Belgian waffle iron that I have—which is what I usually think about waffle recipes, actually, so they resemble regular waffles in that way, as in effectively all ways.
Also going to try making these whilst I’m mucking about in the kitchen:
Both look pretty ADHD-friendly (at least, once you remember to buy the ingredients that maybe you don’t have if you’re not normally a low-carb person), so I’m eager to see how they go.
I won’t know until I’ve made them, but I’m hoping I can potentially adjust the waffle batter so I can use the Foreman grill to make a sort of foccaccia-style thing with it (between the Foreman grill and the waffle iron, you can make SO MANY THINGS, guys). Likewise, I want to try making cinnamon doughballs based on the garlic recipe. I’ll report back about those, too.
In other news, for some reason or another, our water has been shut off. We’re current on the water bill (I checked, and then paid the next bill since I was logged in anyway), and usually the water company sticks a note on the door when they have to shut us off for maintenance. I’m stumped.
I suppose I could call them, but I’m going to give it a couple of hours first.
I think I may may have posted my bread recipe at some point in the past, but I’ve updated it a little bit, so here’s the update!
I have a kitchen scale now, so later on I’ll add metric mass values so those of you cooking in Europe can give it a whirl without having to guess. It works fine by the fairly-inexact American volumetric method, though!
You will need:
- 3 cups all-purpose or bread flour, plus extra for dusting
- 4.5 teaspoons highly active dry yeast (I recommend SAF red; also, that’s 1.5 tablespoon, by the way; or if you’re using packets, 2 packets)
- 1.5 cups hottish (not boiling) water (or 1 cup hottish water and .5 cup milk)
- 2 tablespoons butter or olive oil (margarine or veg oil will work, too!)
- 1-2 tablespoons sugar, brown sugar, honey, or malt syrup (your choice)*
- 1.5 teaspoons salt *
Ingredients marked * are optional. I like the flavor of bread better with salt (and need tons of salt because my body is crazy), but you can leave it out. The sugar/honey/syrup changes the flavor of the finished bread only a little, but it can help get your yeast going if it’s sluggish. Honey or malt syrup add a little moisture, but not enough to require adjustments (edit: usually).
I think you can also bake bread entirely without fats, but I haven’t tried it, so I’m not sure how it would turn out.
To make the bread:
- Combine water, yeast, and sugar. Stir to blend them, then set aside.
- Combine flour, butter/oil, and salt in a large bowl.
- When the yeast mix gets foamy, pour it into the dry mix (if you’re using butter, the hot water will help it melt).
- If you’re using milk, pour it in, too.
- Stir with a stirring spoon to everything is fairly well blended (don’t worry — it doesn’t have to be anything like perfect!).
- If you have time, give the ingredients about 5 or 10 minutes to rest. This lets the flour take up the liquids. It also lets you find some awesome podcasts to listen to while you knead (might I recommend the History Chicks?).
- Squish everything together a little with your hands, dust your work surface with flour, and dump your dough right onto it.
- If you’re like me, set a timer so you don’t find yourself thinking, “OMG, I have been kneading this dough foreeeeeeeevaaaarrrrrr.” 6 to 8 minutes should do the trick.
- Ready … set … knead! Remember, no grouchy TV chefs are here, and even if they are, it’s your kitchen — so knead that dough in whatever way works for you!
- Ball up the dough, cover it with a damp cloth, and let it rise for 30 minutes (if you’re in a hurry) to 1 hour (if you’re not). Longer than 1 hour is fine, too. If it’s going to sit all day or overnight, though, maybe stick the dough in the fridge so it doesn’t go completely crazy.
- When you’re ready to bake, preheat dat oven — I like a darker, crisper crust, so I set it for 450 to 500 degrees Fahrenheit.
- Punch down your puffed-up, self-important doughball friend, then shape your baguettes or batards or loaf or rolls or boules or what have you. I often do one baguette and either four submarine rolls or eight dinner rolls.
- If you have time, let your dough rise again (like the Mary-Ellen Carter!) for 15 – 30 minutes. this step is optional, but gets you a pooftier end product.
- Bake for 15 (for dinner rolls) to 30 minutes on or in whatever kind of pizza stone, cookie sheet, loaf pan, and/or baguette pan you’ve got on hand. You can probably even use muffin tins (though I haven’t tried that).
- Cool (preferably on a rack) for as long as you can stand it.
- The most important part! Enjoy your bread while collecting accolades from your friends and loved ones who will be like, “OMG, this person is amazing!” (Unless they can’t have gluten. I should learn a good gluten-free recipe, because Celiac is no joke.)
That’s it! I’ll try to add pictures, and someday, I swear, I really will do a video post about this.
Edit: Oh, yeah. You can also also combine steps 1 through 4 and just mix everything together right away, as long as you have good yeast. I like to proof mine because it makes me feel like a mad scientist, but it isn’t really entirely necessary.
When I make pizza dough (exact same recipe!), I usually omit the second rise.
Just a quick heads-up: I’ll be putting together a much briefer version of this recipe with step-by-step pictures (this post is too long to fit the Cooking with ADHD model!) and probably a video version as well.
It should be up soon.
I should probably also try to come up with a semi-standard, ADHD-friendly format for these posts if I don’t get distracted bef— SQUIRREL!
Anyway, yesterday, I woke up with a random craving for hasty pudding/Indian pudding/maize pudding/whatever you want to call it.
I looked up a bunch of recipes and became more and more discouraged: most of them involved a bazillion steps, required ingredients that I didn’t have, served 30, and/or took at least two hours* to cook.
That’s hasty, my friends — hasty like a sloth.
Finally, I thought, “Screw it, entire peoples who didn’t even have recipes have been making cornmeal mush ever since cornmeal was invented. I’m just going to do that, add some brown sugar and vanilla, and throw a little whipped topping on**.”
So I marched into the kitchen, grabbed the cornmeal from our giant Lazy Susan cabinet thingy, and … hesitated.
Perhaps, I thought, Perhaps I should consult Betty Crocker … just in case.
So I did, and right there on page 354***, was a recipe for polenta, conveniently labeled fast, which in cooking parlance usually also means easy.
It was also labeled low-fat, I didn’t really care about that, but if you’re on a low-fat diet, you’re covered. Those on low-carb diets, on the other hand … um, maybe this isn’t the optimal recipe for you guys.
I didn’t make polenta (though basic polenta will definitely be covered win a Cooking with ADHD post).
I did make a really easy maize pudding — the polenta recipe just gave me confidence that my intuition about ingredient proportions was pretty much on track.
So, without further ado, here’s the basic idea:
Easy Maize Pudding — Makes 4 Portions
- A double boiler (Don’t worry! You can improvise one! see notes below) or a medium-sized sauce pan with a heavy bottom
- A wooden or nylon stirring spoon
- 1 cup (about .25 liter) cornmeal — yellow, white, red, blue — whatever color you have on hand)
- 2 cups (about .5 liter) milk (I used 2%; I’ll try this again with almond milk for vegan version)
- 2 tablespoons (30 ml) brown sugar (this is just for flavor, it’s okay to use less or even to substitute honey, molasses, white sugar, Splenda, or whatever you like)
- 1 teaspoon (10 ml) vanilla extract
- pinch of salt
…That’s it. That’s all you need. You could probably even use water instead of milk, though the end product might not be as creamy.
- Turn on your favorite streaming radio, a YouTube documentary, or whatever you like.
- The next step can be done two ways:
- If you have a double-boiler: fill the bottom part with water and the top part with the milk; heat over medium-high flame* until the milk steams.
- If you don’t have a double-boiler: pour the milk into a medium-sized sauce pan with a heavy bottom over medium-low flame* until the milk steams. It might take a while.
- Add the brown sugar and vanilla to the milk.
- Add the cornmeal, stirring while you pour it in. You don’t need a fancy whisk or anything; a plain old wooden or nylon spoon is fine.
- Stir until everything is well-blended, then cover the double-boiler or sauce pan, reduce the flame* to very low — like, as low as possible without actually turning off your burner — and set a timer for ten minutes.
- While the pudding heats, stir it once in a while to prevent sticking or scorching, but for the most part, leave it alone.
- After 10 minutes, remove from heat, uncover, and allow to cool for a bit so you don’t blister the roof of your mouth off like I did that one time.
- Serve hot with whatever suits your fancy.
If you’re using the heavy-bottomed sauce-pan method, you’ll have to pay closer attention than you will with a double boiler, since milk scorches pretty easily. You might also want to throw in a little butter or cooking oil to prevent sticking.
You’ll notice that the metric equivalents above aren’t exact. Don’t worry about it — in this recipe, all you need to know is that you want a ratio of 1 part cornmeal to 2 parts milk, and even there you’ve got some wiggle room. The rest you can fiddle with according to your personal taste. For example, I’d probably like less sugar, but 2 TBSP was a sound guess for dessert applications.
About That Double Boiler…
A lot of people don’t have double-boilers. They’re finicky specialized kitchen things that take up a bunch of space, and most of us don’t use them very often.
If you’re among the many, though, don’t worry!
You can improvise a double boiler from of a sauce pan (or even, in a pinch, a deep frying pan) and a metal bowl that’s just big enough to rest on top of it or inside of it without touching the bottom of the pan. I used to do it this way back before I had access to a double boiler.
Here’s a link to an article on improvised double boilers: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/.
If you don’t have lids for your sauce pans or improvised double boiler, you can make do by resting a stoneware or Corelle plate, a cookie sheet, a metal mixing-bowl lid, the glass lid from a suitably-sized casserole dish, or any similar flattish, heat-resistant object atop the pan of pudding-in-progress.
Just make sure to balance it carefully if you’re using an improvised setup and to use potholders when you lift it off (seriously, I cannot tell you how many times I’ve gone, “Herp de derp, think I’ll just lift this metal bowl lid off with my bare fingEAAAGGHHHHEHEHEH!!!”).
In fact, even if you do have lids for your pant, you may find yourself doing this if, for example, they’re all in a disorganized overhead rack and you don’t feel like fighting with them.
Um, not that I would ever do that. Ahem. :::quietly tucks metal mixing-bowl lid back into the cupboard:::
Other Ways To Enjoy Maize Pudding or Cornmeal Mush
This dish makes a pretty decent breakfast on a cold morning. For that purpose, I’d recommend making it with less or even no sugar. I like it without any at all for breakfast (that said, I’m not into sweets for breakfast, so your mileage may vary).
You can also add things like raisins, dried cranberries, dried cherries, or chopped dates for a sweet, fruity kick (you might want to increase the liquid just a little bit; I’ll report back in my updated recipe post).
For a quick and easy savory side-dish, substitute a little garlic and/or onion powder for the sugar and adjust the salt to taste. You can also brown some chopped onions (you can even get them in the freezer section already chopped) in butter before you add the milk or water. For a one-bowl meal, add salty kalamata olives, feta cheese, some fresh baby spinach, and cooked chicken or lamb once the mush cools.
Like standard cornmeal mush or polenta, you can even chill this pudding in a loaf pan (or, if you’re me, a plastic container lined with plastic wrap), slice it, and pan-fry it. Pan-seared maize pudding topped with vanilla ice cream sounds pretty good to me.
It’s also really very good with real maple syrup.
Speaking of maple syrup, don’t be afraid to try the less expensive, darker grades. Darker maple syrup bears a stronger maple flavor, so a little can really go a long way. It’s absolutely delicious on mild-flavored desserts like vanilla or sweet-cream ice cream — or like maize pudding.
If I remember correctly, most systems for grading maple syrup in the maple-syrup producing regions of North America date back to a time when maple syrup was used as a substitute for regular cane sugar, which had to be imported at great expense from the tropics.
The paler syrups (which are not more processed, but rather are collected early in the “sugaring” season) earned monikers like “fancy” and “Grade A” and commanded higher prices because their subtler maple flavor made them better substitutes for cane sugar.
However, the darker grades are absolutely delicious and perfect for those of us who really like a lot of maple flavor but don’t want to have to swamp our food in liquid sugar to get it.
Though I grew up in easy reach of the famous Vermont sugaring grounds and their storied produce, I’ve become quite enamored of a local, very dark maple syrup that hails from a nearby part of Indiana. It’s perfect on maize pudding.
I just discovered tlacoyos, and they look surprisingly doable: mix masa harina with salt and water, flatten into oval shapes, fill with something like beans or ground beef, fold to close, toss ’em in a pan to cook. Fry them if you want; don’t fry them if you don’t want to. Top like you would a taco, or just eat them plain. Sounds good to me!
The process doesn’t look like it will require too much prep or cleanup — you don’t need fifteen different bowls and spoons and pots and pans to make these, just a bowl to mix your masa in and a pan to cook your tlacoyos. Toppings can be as easy as prepared salsa and pre-chopped onions (it seems like almost every grocery store In Louisville carries these in their produce section now).
I’m betting you can probably make these with regular cornmeal in a pinch (…and being able to do things “in a pinch” is sometimes important when you’re working around a condition that interferes with executive functioning). In fact, I think I’ll try them that way first. I already have everything I need to make them that way.
You can easily make your tlacoyos kosher, halal, dairy-free, gluten-free (though some kinds of cornmeal do contain gluten), vegetarian, vegan and so on. They’re really versatile, and that’s a great thing — especially if you’re looking for something to cook for a crowd of friends who might bring different dietary challenges to the table.
I plan to add these to the first set of test recipes for Cooking with ADHD.
They might even be first on the field, because I can’t wait to try them. I’ll probably make some with just mashed beans (the disorganized cook’s answer to refried!) and some with my favorite meatless taco filling, which combines mashed beans with red rice (brown or white rice work fine, too, it just happens that I bought an enormous bag of red rice a while back and don’t eat rice all that often).
I’ll do them again with proper masa harina (also widely available in US supermarkets and on Amazon) if it turns out that they’re as easy as they sound.
I’ve finished one of my academic classes, and the other one has only two weeks left (HALP!). I figure that means it’s about time to start working on Cooking With ADHD.
Amazingly, my project exploring ways to simplify cooking for those of us who are (among other things) planning-challenged begins with a plan. Ironic, amirite?
So here’s the plan. I’m going to start by testing a few recipes myself and asking my friend Robert to test them as well (if you’d like to suggest or test ADHD-friendly recipes, let me know! The more, the merrier!).
I’m still working on my list of testing criteria, but here’s what I’ve got so far:
1. Manageable Ingredients
Sometimes this might mean sticking to the basics; sometimes it might mean using ready-made blends (like “apple pie spice” or “taco seasoning”) instead of buying and blending lots of individual herbs and spices.
The shorter the list, the less stressful it will be to work through it without the fear of skipping something important (like flour — remind me to tell you about the time that I read the ingredients list for a cookie recipe three times to make sure there really wasn’t any flour, only to discover that I was wrooooooong).
Accessibility is also important. While I love all kinds of exotic flavors, I’m not going to create an ADHD cookbook that assumes we’re all organized enough to go find the rarest Golden-Crested Phoenix Eggs or Celestial Foofoo Stamens (PS, I’m not actually picking on saffron … much ;)). Likewise, I don’t want to incorporate a lot of stuff that’s going to be used once or twice, then sit around cluttering up the spice rack. Instead, the idea is to develop a small stable of versatile spices that can transcend culinary borders.
2. Doable Instructions
The best ADHD-friendly recipes will come with short sets of one-line-at-a-time instructions. Others, we’ll have to modify for usability. This may be the most important thing.
3. Not So Many Steps
This isn’t to say that I won’t include a few more complex recipes for special occasions — but everyday recipes don’t need to read like aircraft-assembly instructions! The fewer steps there are between concept and implementation, the better the results are likely to be.
4. Not So Much Specialized Equipment
Even with meds, I am not sufficiently organized to own an actual food processor. This means that I don’t make anything that requires one.
The idea is to test recipes using pretty basic technology — an oven, bowls and spoons, a spatula, knives, a whisk or two, a hand-powered egg beaters, pots and pans. I own a proper fancy stand mixer, but since I can’t lift it down from the top of the fridge, I don’t use it. Folks who have things like food processors can use them to speed up some of the steps; I’ll try to include sidebars for things like that whenever possible.
The less stuff we have to buy, store, find, use, and clean, the more successful we’re going to be!
So with that in mind, here’s a list of the first few recipes I plan to road-test:
1. Slow-Poached (In-Shell) Eggs.
Poached eggs! Can these possibly truly be ADHD-friendly? I guess we’ll find out! The fact that you poach them in their shells means you can make a bunch and pop them back in the fridge to eat later, just like you would with hard-boiled eggs.
2. Roasted Chicken (or Game Hens!)
I’m pretty sure this one will fit the bill. I make roasted chicken all the time. It looks impressive, but it’s easy, and you can walk away from it for an hour and a half or so in the middle, which makes it a great thing to prepare for company.
3. Freezer-Marinated Steaks or Chicken Thighs
These are my go-to weeknight meals. Easy to make, easy to thaw, but not too repetitive — the number of flavor combinations is nearly limitless. (Seriously: the chicken version has turned into everything from Mediterranean-inspired pita sandwiches to Buffalo chicken strips!)
4. Microwave Eggs
These don’t really need a recipe; people just need to know that they’re even possible. My Mom taught me how to make them last time we visited her and my Step-dad, and I don’t really know how I’ve survived this much ostensible adulthood without them.
5. Yes, You Can Bake Bread
I make bread all the time using a profoundly simple recipe based on classic pizza dough. Swap butter in place of olive oil, and you’ve got a lovely baguette platform. Add cinnamon-sugar and raisins, and you’ve got Heaven on a plate. May I suggest pairing this with roasted chicken the next time you have friends over? That way, you don’t have to resist the temptation to eat all of it yourself 😉
So there we have it — the first five recipes. I’ll also include some veggie instructions so these can be made into full meals.
Edited for clarity and to clean up some messy code that always shows up when I type these on my tablet.
I’m a fan of
abusing the waffle iron and/or the Foreman grill. Basically, I feel that if it’s relatively flat and you can bake it, you can probably iron it, too — and ironing it will take less time and won’t make your house stiflingly hot in the summer.
Imagine, then, my delight at discovering the “Will It Waffle?” blog. A gentleman called Dan has written an extensive blog and now an entire book about cooking things with a waffle iron — things like pumpkin custard (yes, please) and mashed potatoes (sure, I’ll try that, too!). Some of his recipes are on Serious Eats, and you can find his book on Amazon and in local bookstores.
A lot of Dan’s recipes look pretty ADHD-friendly: by necessity, anything you’re going to waffle is something you’re probably going to be able to mix up in a bowl, and since waffle irons don’t really support complicated cooking techniques, the cooking part should be pretty simple, too.
Likewise, while I haven’t seen his book, an unscientific sampling of the recipes on the blog (check out the Blog Archive) suggests that the whole concept is pretty ADHD-friendly. Check out Waffled Cornbread, for example: 7 ingredients, 4 steps, printable on a single sheet of paper.
No page turns! That’s important. I don’t know if this is true for everyone with ADHD, but a recipe with a page turn is much harder for me than one without (especially if the page turn comes at some critical point in the instructions and requires me to flip back and forth).
In a similar vein, Dan’s blog led me to Sheet Pan Suppers, another collection of recipes that doesn’t leave the beleaguered household cook with a million dishes to do on Thursday night. That’s a big win right there.
I’m trying to expand my repertoire of weekday-evening meals (because while I’m happy with a constant rotation of protein, salad, potato or bread, Denis isn’t), and Sheet Pan Suppers looks pretty promising. Some of the recipes involve slightly more complex instructions, but quite a few of them have only a few steps that don’t read like paragraphs. Pretty cool stuff.
I plan to begin exploring this book once we’ve eaten up all the leftovers from the Family Holiday Shindig (which went brilliantly well). I’ll need to pick up a half-sheet pan. Bizarrely, we don’t own one — Denis likes to bake cookies on pizza stones, and I’ve been meaning to buy a half-sheet pan since I moved in and still haven’t done so.
Instead, I’ve been muddling through, substituting rectangular cake pans when I’ve really needed to roast something that would work better on a sheet. Since I do all the cooking, it seems reasonable to acquire tools that work for my work style and maybe get rid of some of the ones that don’t (because, seriously, we have a ton of kitchen stuff I don’t use, ever).
I’ll report back on Sheet Pan Suppers as I begin to use it.
In other news, I’m still recovering from Winter Plague #2, but I’m mostly human again now. I still have a lingering cough that sounds a bit croupy, so I’m not really back in action bike-wise yet. Ballet resumes a week from Monday, so I will be able to spend the next week bringing myself back online exercise-wise using the dreaded Ballet Conditioning Workout and Bollywood Burn.