#meat option

[simmabon]

Chicken drumsticks are baked, then simmered in a sweet and savory curry sauce with bites of plump dried apricots and crunchy water chestnuts.

[autisticcooking]

About the slow cooker. I learned a while ago you can make slow cooker lasagne, it might take more spoons than some can manage but maybe worth noting anyway?

Basically you just get your meat sauce (im pretty sure you can buy it in tins to make things easier) and just layer it with white sauce and pasta sheets, then leave it to cook for a few hours. It tends to come out less runny than oven cooked lasagne does too, which i find really nice!

[autisticcooking]

i dunno if you've herd about "walking tacos" but basically you cook up some taco meat, but in into a bag of chips (I like fritos) and add lettuce, onions ect. p easy and tasty

this sounds like my new favourite food

[autisticcooking]

One really convenient way to make chicken/steak that my family uses is to marinade the steak/chicken in Italian salad dressing for a couple of hours(just basically leave it in a back in the fridge) then take it out and cook it. It might take more spoons to grill it(but it tastes better on the grill in my opinion). But I thought I'd share it since it's worked so well for me.

nice! thank you!

[autisticcooking]

submitted by anon!

mid-spoons recipe and probably better with multiple people, but one easy meal is just to take a whole chicken, add desired amount of salt, and stew it in a large pot for <large number> hours 

(chopped onions, celery, potatoes, etc. optional if desired).

 meat falls right off the bone and the soup is a healthier/more flavorful/possibly cheaper alternative to canned soups. 

once it boils turn the heat on low so you don’t have to worry about it when you lose track of time

[autisticcooking]

One of my favorite low-spoons recipes is spaghetti with microwaved pasta sauce and microwaved meatballs. (Oh, look what I'm eating for breakfast right now. What do you mean spaghetti isn't a traditional breakfast food?)

nice!! that sounds super super good, im a little jealous actually

[autisticcooking]

how to hot dog

hot dogs! 90% of courf’s diet is hot dogs [//joke, don’t worry, i definitely eat more than hot dogs.] there are a bunch of ways to heat them up. here are the basics!

boil em

fill a saucepan about halfway with cold water, put on your stovetop and cover. when it boils, drop in your hot dogs. cook until they’re fully round (hot dogs often look squared from being crammed in the package) and warm through, about 5 or 6 minutes. pull them out with a pair of tongs and gently shake off the excess water! you can also lay them on a paper towel to dry.

grill em

this works for both countertop grills and barbeques. score the weiners by making several shallow cuts along the side, just enough to open the skin a bit. toss them on your preheated grill and cook for 5 or 6 minutes, turning once if they’re on a barbeque.

microwave em

cut a slit lengthwise along each hot dog so they don’t explode horribly and make a huge mess. put them on a microwave safe plate. for one hot dog, microwave on high for 30-40 seconds. for two, microwave 1 minute to 1 minute and 20 seconds. add about thirty seconds for each additional hot dog. your results may vary - every microwave is different.

throw them on your favourite bun or chop them up to put in pasta!

you can also lightly saute onions on the stove top. heat your pan with a little bit of oil and throw in some sliced onion. cook until soft then add to your bun.

you could also chop up some pickles, tomatoes, or uncooked onion and add that.

for a neat twist, wrap your dog in bacon and then put the wrapped weiner on the barbeque.

[autisticcooking]

kielbasa chili

one of my favourite chilis, courtesy of courfmom! i advise making a big pot, and then dividing it into storage containers and freezing it. that way you have a freezer full of good, filling, premade meals!

this is a high spoons recipe with a LOT of instructions!

ingredients: - 2 (two) tablespoons olive oil - 1.5 (one and a half) lbs of kielbasa (a type of sausage! you could also use bratwurst or even smokies. yves makes amazing vegetarian kielbasa) - 2 (two) cups chopped onions - 1 (one) red bell pepper, chopped - 1 (one) green bell pepper, chopped - 4 (four) large garlic cloves, peeled and chopped - 4 (four) cans or 7 (seven) cups of black beans, drained - 1 (one) can or 1 and 3/4 (one and three quarter cups) of chicken broth - 1 (one) can or 1 and 3/4 (one and three quarter) cups of diced tomatoes in juice - 3 (three) tablespoons chili powder - 2 (two) tablespoons sugar - 2 (two) tablespoons red wine vinegar - 3 (three) bay leaves - 1 (one) tablespoon dried oregano - 2 (two) teaspoons cumin - optional: sour cream, shredded cheddar cheese

heat the olive oil in a large pot over a medium flame.  put your kielbasa in and cook until it starts browning. take out the kielbasa and put it aside in a bowl for now, and put the onions, bell peppers, and garlic into your pot. there should still be oil in the pot from the kielbasa; if not, add a little bit to cook your veggies. cook for about 10 minutes, then add beans, broth, and tomatoes. add your sugar, chili powder, and vinegar. add your bay leaves, oregano, and cumin. turn up the heat to bring the chili to a boil. once it’s bubbled, reduce the heat, cover it, and simmer for about half an hour. put the kielbasa back into the pot and simmer with the lid off. the chili will thicken. serve warm, and optionally serve with cold sour cream and shredded cheese!