#mediumspoons

[ocdelecterble]

Air Fryer/Toaster Oven Huevos Rancheros (medium spoons)

I'll start by saying that I got the Ranchero sauce and refried beans with dinner from a Mexican restaurant. I'll also say that I'm very, very white. I love Mexican food, and I've been blessed with Mexican friends willing to share authentic recipes with me, but I'm not gonna claim this as an authentic recipe. It is fucking delicious though. Also, it's naturally gluten free! Corn tortillas shouldn't have gluten, and you don't have to spend extra for the gf label!

I only have a toaster oven/air fryer (not the kind of air fryer with the basket) and a microwave to work with, and limited energy that's been getting worse. I had eggs to use, so here we go.

Some methods like foil lining is optional. If you wanna wash a baking sheet, I ain't gonna stop you. My eggs leaked and got a little stuck. Foil made cleanup easy. I'm just trying to survive. I use a lot of disposable things for meal prep because washing just takes too much out of me. My plumbing don't even work properly and I have to wash in a trickle of water. You do you. The idea is the same, and if you're like me, it'll save you some spoons by giving you ideas, I hope. Good luck and enjoy.

Ingredients:

Corn tortillas

Eggs

Refried beans

Ranchero sauce

Jalapeño slices (optional. I used these bc the Ranchero sauce was very thin. And I really love jalapeños.)

Cotija/queso fresco

Tajin (optional, to taste)

Directions:

Toast the tortillas on a foil lined and honestly probably greased baking sheet (don't overdo it like I accidentally did. I got distracted for a whole 5 seconds 😡 just crisp them a little, on both sides.)

Spread your beans on the tortillas. Don't ask how much. Feel it with your heart. I put a thin layer, but made sure there was enough bean to taste it without making the tortillas mushy. You can add your jalapeños now if you want them!

Crack your clean eggs (yep, I wash them! People have been touching them) on top of your bean painted tortillas. Sprinkle some tajin if you wanna.

Bake/air fry at 325⁰ until your eggs meet your doneness. Keep a close watch. It goes fast. I think mine were done in 5 min. I also think I let them rest, just to ensure the white wasn't snotty 🤢

Take out carefully, pour on your Ranchero sauce, to taste.

Sprinkle on your cheese, and maybe some extra tajin.

Don't burn yourself as you inhale these because they taste so good.

[giantspoonx]

Hot #sxsw take from NY Spoon @JLuk #mediumspoon https://t.co/tI9OO3Enfv

Hot #sxsw take from NY Spoon @JLuk #mediumspoon https://t.co/tI9OO3Enfv

— Giant Spoon (@Giant_Spoon) March 10, 2017

from Twitter https://twitter.com/Giant_Spoon March 10, 2017 at 11:54AM via IFTTT

[spoons4food]

I love soup season. Chicken Enchilada soup from ruled.me

[ocdelecterble]

Creamy Mushroom Mascarpone Stuffed Shells

So this was made on a whim. Mascarpone is like- too expensive. But last night, we found a container for really cheap because it had to be used by today. We didn't have the ingredients for tiramisu, so... This recipe was born instead. It's the creamiest cream sauce I've had in my life, and it's pretty simple (but not low spoons.) I've never actually had mascarpone before and I'm angry. My mom always replaced it with cream cheese for her tiramisu because apparently everyone told her it tastes the same. It doesn't. It's smooth and creamy, and has a more subtle taste, like heavy cream. It's not anything like fucking cream cheese! But I guess if you can't find a good sale on mascarpone you probably still could actually replace it with a package of cream cheese. Idk if you wanna try it, tell me how it goes!

What you need:

6oz mascarpone (or cream cheese if you have to)

Half & half (no measurement. Feel it out to desired sauce consistency)

Bread crumbs

Parmesan cheese

Mushrooms (seriously I used an 8oz can.)

Tuscan herbs to taste

Dried onion flakes to taste

Pepper to taste

Squeeze butter (cause I'm lazy and it works. Use what you want)

Package of frozen stuffed shells (or make your own idc)

What you do:

Cook the mushrooms and onion in butter and seasonings until tender

Add half & half and mascarpone, gradually. You wanna cook it until it's a sauce consistency

Pour sauce over a baking tray of shells

Bake according to shell directions.

Remove ten minutes before that to add the topping.

Add the topping and bake the rest of the time.

For the topping, you really just mix bread crumbs, butter, and parmesan together until it's crumbly. How much you wanna make is up to you. Rule your own life!

Eat and enjoy!

[spoons4food]

Everything Bagel Dogs- Medium Spoons

I used cocktail sausages to make them mini. I like mini things!

[spoons4food]

Spicy Shrimp Hand Rolls

I think it is medium spoons for cutting the cucumber, shrimp, and wrapping the seaweed. Wrapping it is hard at first but after the 3rd one, I got the hang of it. I definitely like handrolls better because cutting sushi is difficult for me. It always falls apart.

here is a picture guide of how to wrap hand rolls

[spoons4food]

How to Cook Spaghetti Squash ( picture is click-through)

A good gluten free option for pasta.

Quick meals. It made 4 servings for me. 4 quick meals.

The possibilities are endless.

It is fairly easy but I give this medium spoons because it is hard to cut in half. I've read that if you put it in the microwave for 3/4 minutes it makes it easier to cut but haven't tried it.

You can cook it in the microwave.

You can roast the seeds like pumpkin seeds for a snack.

For lower spoons, You can roast it whole!

[spoons4food]

Skinny Yet Creamy Carrot Ginger Soup

I’ve been asked to post this recipe here, and so I shall! It is SUPER easy, very low effort, and freezes beautifully. This is a Medium Spoons recipe, and comes via www.skinnytaste.com.

*spoonie Tip: Use baby carrots, they are sweeter and already peeled. Buy a 1lbs package and you can just dump the whole thing in when the time comes! This is freezer-friendly, gluten-free, vegetarian, and can be made vegan by using Tofutti Better than Sour Cream. For those allergic to ginger, allspice, cinnamon, mace or nutmeg may also be used! Get creative and enjoy!! Servings: 4 • Serving Size: 1 1/4 cups • Old Points: 2 pts • Points+: 3 pts Calories: 109.8 • Fat: 3.4 g • Protein: 3.1 g • Carb: 17.6 g • Fiber: 3.9 g • Sugar: 7.1 g Sodium: 113.9 mg (without salt) Ingredients:

1 tbsp unsalted butter

1 large white onion, chopped

3 cups low sodium fat-free vegetable broth

1 lb baby carrots, peeled

1 tbsp grated fresh ginger

1/4 cup fat-free sour cream (tofutti sour cream if vegan)

salt and white pepper to taste

2 tbsp fresh chives, for garnish

Directions: 1) In a large pot (preferably a deep one, this will help with ease of cleanup later!) melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.

*spoonie tip: you can TOTALLY replace yellow onions for white in this recipe, for a slightly stronger, but VERY yummy taste. Personally, I keep a container of chopped onion in my fridge at all times. SO many recipes require onion and having it pre-chopped saves effort. You can also sprinkle it on top of pre-shredded cheese on a wrap, melt it in the oven and you have an instant quesadilla, which is a fantastic “I have no spoons and yet, I gotta feed the machine” lunch.

2) Add broth (canned/boxed is fine, subbing chicken broth is fine,) carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.

*spoonie tip: many supermarkets carry a brand of “ready to go” spices that include garlic paste and ginger paste called “Gourmet Garden.” (They may also carry other brands.

For spoonies, particularly those with arthritis, fibro, and other conditions that make for sore hands, peeling garlic can take too many spoons and actually be painful. This product lasts a LONG TIME in your fridge and is a WONDERFUL addition to your pantry. In addition to making recipes easier, ginger can soothe nausea and you may want to put something like this in other foods. 3) Add sour cream, and using an immersion blender, carefully blend until smooth. This is when the deep pot comes in. The blender CAN spray, and if the spray stays in the pot, you’ll have a lot less cleanup. You can ALSO just use a cuisinart, or even a regular blender for this part. Then, bring soup back to a boil, adjust salt and pepper to your taste.

At this point, I generally pour all of the soup into a large rubbermaid container and ladle from there. Then, if there are leftovers, they can go right into the freezer. You can also measure out portions into plastic bags for easier portioning out of the freezer! Ladle into 4 bowls and garnish with a little more sour cream if desired and fresh chives. Makes 5 cups.

[spoons4food]

I took a pain pill and cooked dinner!

Simple Glazed Chicken Thighs

4 boneless chicken thighs

1/4 cup coconut water

ginger to taste

salt to taste

 saute chicken for 4 minutes on each side. Add 1/4 cup of coconut water into the pan, bring to a boil and saute for 4 more minutes, remove chicken and cut up, add ginger to the pan and let the coconut water turn into a syrupy, glaze and toss chicken with it. Add salt.

I added the chicken to a bowl of lettuce and cucumbers to make a salad.

[spoons4food]

Homemade Gluten-free fish sticks- medium spoons

Cut any firm white fish into pieces, season if you want

Almond Flour- egg- almond flour

I cooked them at 425 for 13 minutes.

I cooked a small portion then froze the rest for an easy meal.