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Foods easy for quads to cook

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    #16
    I'm embarking on this journey to very soon. I'll definitely follow up with stuff I come up with :-)
    C5 injury with partial C6 function on left.

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      #17
      Combat spills when microwave cooking

      Originally posted by endo_aftermath View Post
      This cake taker by Emsa allows me to move hot dishes, even a bowl of soup, in and out of the microwave. I can slip one hand under the straps and use the other arm to stabilize myself while reaching forward. The lid fits tightly into a deep groove in the base, so even if I spill some hot liquid (haven't yet except as a test) the liquid stays contained and I stay dry. It doubles as a microwave splatter guard. I bought it from Amazon.

      Brilliant! Getting hot stuff out of the micro, especially soup, has been a challenge for me. I've got the scars to prove it!

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        #18
        Scissors are my biggest tool in the kitchen. I need them to open packages, snip herbs, and other leafy veggies sometimes.

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          #19
          New Wave Oven

          Originally posted by offroaderswife View Post

          I love cooking with my newwave oven most of the time. It is a table top/counter top oven and works great. I cook meat loaf, chicken, pork, steak, burgers, potatoes ect in it. I also use the vitamix for juices, soups, chopping, mixing ect....both are easy to clean and you can move them to a table to cook rather than the tall counter tops.

          Looking back, I wish I had made our kitchen with a roll under sink and stove when we had it built in 2005.

          Give the newwave a try. There are not many limits to what you can cook in that thing.
          I'm excited to hear that this oven works well for you. When I saw the infomercial, I thought it would be ideal. But since I've been disappointed with TV products before, I thought it sounded to good to be true.

          Is it easy to use & clean? I'm very interested.

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            #20
            Do not be afraid to make it up as you go along. You have three goals when you enter the kitchen and producing edible food is the lowest of your priorities. First; you must be safe; second (really part of safe) is to be clean; last is to produce edible food. If you have to trash the dish because you were not able to execute it in an acceptable manner, it sure beats getting cut, burned, or a food born disease.

            Avoid processed foods if at all possible. If the oven is too daunting, think toaster oven at an accessible level. The hardest thing to do safely is draining pasta or potatoes. The danger can be avoided by using an insert (at the right level where you can lift the cooked food out of the water) or fishing the food out with tongs or a spider. Let the water cool before dealing with it. So you spill pasta water all over the kitchen, it was room temp so a mess but not a trip to the ER.--eak
            Elizabeth A. Kephart, PHR
            mom/caregiver to Ryan-age 21
            Incomplete C-2 with TBI since 3/09

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              #21
              Thank you so much iburkhart13 for starting this discussion!
              I love the solutions and ideas offered. I am fortunate that when we remodeled, we had our small kitchen made more accessible. It's not perfect but the cooktop is roll-under, as well as the small countertop and sink. I'm able to slide a hot pot of pasta from burner to the edge of sink to drain it.
              I just used Barilla no boil lasagna noodles for the first time and don't know why I waited. I love to make lasagna about twice a year, then freeze portions of it. It wouldn't be complicated to use these noodles with other "stuffing" between the pasta layers, making sure some sauce is on the bottom of the pan first. I don't know if there are other "no boil" pasta varieties.

              I have a wall oven that opens like a microwave door, not downward like a conventional oven. I take hot items out with a tray on my lap and a towel on top of the tray, as there's no countertop next to the oven, and I don't want any slipping.

              My favorite feature of the kitchen is that we turned a short hallway into a pantry. It's so much easier than trying to reach items for cooking, and household necessities.

              We use a Foreman Grill, a small microwave, and a small toaster oven, as needed. We use the electric cook top a lot, but have to be very careful with it as the burners stay very hot after shut off. We get daily use out of a rolling cart with a butcher block-type wood top. I had the "Husband for a Day" service cut down the vertical posts to make the height suitable for wheelchair use. I got this at amazon at a reasonable price.

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                #22
                i'd never be able to put a hot pan on my lap!! my boobs would touch the pan and i'd get burned lol. a really good kitchen knife is a quad's best friend. it must be sharp!! the sharper the knife, the easier it is to cut food. it's worth the $100+ to get a santoku knife from japan and a whet stone to sharpen it. mine can slice through the hardest veggies like a hot knife through butter. here is a really easy guide: http://video.about.com/culinaryarts/...a-Whetston.htm

                other best tool is my nose. i can smell when something has browned enough so i can turn it with a pair of OXO tongs.

                so i love to cook easy meals in one pot: chili, curries(indian, thai and japanese), a fav or mine is browning chicken thighs seasoned with montreal steak seasoning, remove, add a chopped onion and garlic, sautee til slightly brown, put chicken back in and add 2 cans of diced tomatoes, rosemary, thyme, chunks of ruttabaga and voila! 40min later you have deliciousness
                "Smells like death in a bucket of chicken!"
                http://www.elportavoz.com/

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                  #23
                  If you like Indian food, then these are yummy and easy to prepare.

                  http://www.tastybite.com/

                  I buy them in Sprouts [formerly Sunflower Market]

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                    #24
                    Originally posted by Broken Doll View Post
                    Scissors are my biggest tool in the kitchen. I need them to open packages, snip herbs, and other leafy veggies sometimes.
                    What both my AB wife and I really like is a pair of ratchet pruning shears for the kitchen. I can even cut through chicken bones by squeezing it between my hands. The ratchet action minimizes the pressure you have to use. I picked up a pair with stainless steel blades a few years ago at Lowes that sort of look like these:

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                    You will find a guide to preserving shoulder function @
                    http://www.rstce.pitt.edu/RSTCE_Reso...imb_Injury.pdf

                    See my personal webpage @
                    http://cccforum55.freehostia.com/

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                      #25
                      soup mac and cheese i crockpot a lot


                      soup tonite yummy made with deer vegs

                      now if i just could reach the cornbred oh well

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                        #26
                        crockpot and rice cooker. quads bff
                        Bike-on.com rep
                        John@bike-on.com
                        c4/5 inc funtioning c6. 28 yrs post.
                        sponsored handcycle racer

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