#fish option

[autisticcooking]

Fish is really easy to cook and pretty healthy if you can eat it, just throw it in a pan with a little oil and let each side cook until it's thoroughly cooked and it's really good with lemon juice on it, I can't stand the texture of most other meats but I love fish

[autisticcooking]

This may take one spoon, depending on how comfy toy are with knives: peel a cucumber, cut in half lengthwise, scoop seeds out. Fill with canned tuna, top with mustard, Ranch, sriracha, etc. Healthy and filling!

thanks for this recipe!

[autisticcooking]

versatile stir fry!

i love this recipe because a) the sauce is very easy, b) you can put whatever you want in it, and c) it’s salty, warm comfort food!

there are three components, the sauce, the meat (or tofu!), and the vegetables! you can also have a fourth component, which is your rice or noodles.

you can make it with only one kind of meat and vegetable, or make it with tons of different options! the more ingredients you add, the more textures and tastes there will be.

this one’s very text heavy, with lots of instructions, so it’s a high spoons recipe! it’s going under a readmore just because it’s so long.

here are some options for your meat/tofu: - tofu puffs (the outer layer soaks up sauce really well, and makes it less mushy. i have sensory issues with tofu but i LOVE tofu puffs!) - steak cubes or strips - chicken cubes or strips - pork cubes or strips  - fresh or frozen shrimp - fresh or frozen scallops

some options for your vegetables: - mushrooms - bell peppers - carrots - celery - green/string/wax beans - zucchini - shredded kale  - baby corn - bean sprouts (be sure to add these last because they get mushy very fast!)

sauce ingredients: - water - soy sauce - sugar - ginger (you can use fresh or powdered) - garlic (fresh or powdered)

combine equal parts soy sauce and water, about a third cup each. add an 8th cup sugar and mix well until it’s mostly dissolved. scoop in ginger and garlic to taste, i usually use about half a teaspoon each of powder, more if it’s fresh.

put a pan or wok on the stove with the flame at about medium. when the pan is warmed up, add your meat and some of your sauce. cook your meat thoroughly in your sauce, especially if you’re using chicken (no pink in the middle!) if you’re worried you can take one of the larger pieces in your pan and cut it open to check the middle and see if it’s cooked. cooked chicken will have no pink at all in the middle.

put your rice on the stove at this point, and add your vegetables in with your meat, along with the rest of your sauce. stir so that the veggies are mixed in with the meat and then cover your pan or wok so it cooks evenly and the steam doesn’t escape. you can check every so often to see how soft your vegetables are, and when they’re cooked to your taste, take your pan or wok off the heat.

scoop your rice into a bowl, cover with the ingredients from the stove, and enjoy! you can also keep leftovers in the fridge for a couple of days so you can heat it up for later meals.

[autisticcooking]

tuna salad

this is hands down my favourite sandwich and it’s so versatile!

ingredients: - canned tuna (bonus: super cheap at grocery stores!) - mayonnaise - salt and pepper to taste - your favourite bread

other things you can add include: - chopped celery, or onion, or pickles - lettuce - cheese (i like havarti but you can use cheddar or mozza or pepper jack, or even cheese slices!) - herbs and spices like dill or garlic powder

low spoons version drain the water from your canned tuna and put the tuna in a bowl. add a scoop of mayonnaise and mash it all together with a fork. less mayo makes it more dry, more mayo makes it softer and less solid. i like the texture with more mayo. add a couple shakes of salt and pepper if you’d like, scoop some onto your bread and voila! a simple tuna sandwich.

mid spoons version while you’re mixing your tuna, chop up a little celery and onion. this changes the texture of your tuna by giving it some crunch. you don’t have to add much onion because it’s a very strong flavour. add a piece of lettuce for a little more crunch.

alternatively, add a slice of cheese and put your sandwich on a grill or a pan on the stove for a couple minutes to melt the cheese. 

[sugarvineblog-blog]

Thou Shalt Have A Fishy?

The ongoing fight for the use of sustainable fish is at its weakest when it comes to the British restaurant industry. From the finest of dining right down to the countless thousands of fish & chip shops, the British consumer hasn't really gotten on board with the whole sustainable sourcing concept. We still expect cod or haddock with our chips, tuna and salmon in our sushi or as the fish option in a gastropub and we shy away from anything even slightly unfamiliar. As a sea-going race, we sure are squeamish when it comes to eating its bounty. However, another giant leap has been made by... wait for it... McDonald's who has recently changed all fish used in its British and European restaurants to those from sustainable MSC (Marine Stewardship Council) sources, including Alaskan Pollack, New Zealand hoki and Baltic cod. Now, you may be wondering why we're even mentioning the evil fast food Goliath in this trés serieux blog on restaurant life, but actually once again, the Golden Arches have forged ahead where relatively few of those apparently higher up the dining chain refuse to follow. Continue reading this story http://www.sugarvine.com/blog/thou-shalt-have-a-fishy/