Ten Recipes So Easy That You Could Make Them with One Hand Tied Behind Your Back

The sun is finally out, spring is in the air, and here in Richmond, most of us are enjoying the opportunity to be outside before the thermostat goes from reading “warm” to “do-we-live-in-a-brick-oven?” We’re spending more time out reading on the patio, meeting friends for happy hour, or squeezing in a trail run or bike ride after work and before dinner. We’re not spending much time in the kitchen preparing meals. Sound familiar? If so, you may be looking for some quick and easy recipes this spring.

Ever since I flew off a bike five months ago and fractured both hands, I have had limited or no use of my left hand, which had the more severe injury. After my first surgery, I had no use of either arm for several weeks, so cooking meals, no matter how quick or easy, was out of the question. After some rehabilitation, I was able to use both hands but my left wrist fatigued easily so I had to keep things simple in the kitchen. I also had to stop writing outside of my day job because typing all day at work was all I could handle. That is why things have been pretty quiet around here lately.

Three weeks ago, I had my second surgery and a second medical leave, which left me with some time for reflection. I decided that I wanted to start writing and cooking sooner this time. I committed to the struggle, knowing that a lot of utensils would be dropped and a lot of joints would get swollen in the process. In the kitchen, I focused on dishes I could make with one hand. I still had a lot of help from my husband Kyle, but I was surprised to find how much I could do myself one handed.

Of course these recipes go even quicker with both hands, but if you’re in a cast like I was, you can pull them off pretty easily with just one. If you are fortunate enough to have the use of both hands, but you’re just in a rush and want something quick and easy, you’ll love these recipes too!

Tips for One Handed Cooking

  1. Get an electric can opener, or a friend who will open several cans at once and dump contents into easy-open reusable containers for you to pull from the refrigerator throughout the week.
  2. Buy pre-chopped vegetables. These are a lifesaver.
  3. Choose meals with few ingredients and uncomplicated preparations so that you will not have to juggle too much at once.
  4. Cook in large batches so that you can have leftovers for other meals and save yourself cooking time.
  5. Replace your salt and pepper mills with plain old pre-ground sea salt and black pepper.
  6. On the stovetop, use heavy bottomed pans that will stay in place while you stir, without someone holding on to the handles.
  7. Be patient! Focus on what you CAN do and don’t dwell on what you CANNOT do (I’m still working on that one myself.)

Easy Recipe Roundup

Eating Bird Food Green Elvis Smoothie – smoothies are a great way to boost nutrition in a quick and easy way

onehand smoothie

 

Lazy Egg and Cheese Sandwich from Smitten Kitchen via A Cup of Jo. Confession: I have had so many egg sandwiches in the last few months. Try adding some Everything Bagel Sprinkles.

Vegology Arugula Salad with Roasted Tomatoes, Chickpeas and Feta – substitute whole grape tomatoes if you can’t/won’t slice the Roma tomatoes

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NoBull Veggie Burgers – or substitute patty of your choice, serve on store-bought buns with baby carrots and hummus, or baked-from-frozen sweet potato or zucchini fries

Vegology Vegetarian Gumbo with Brown Rice – all ingredients can be purchased pre-chopped, frozen, or canned

Real Simple Stuffed Poblano Peppers – instead of stuffing, I chopped the roasted poblanos in a food processor and added them to the rice mixture

onehand peppers

AllRecipes.com Unsloppy Joes – all ingredients can be purchased pre-chopped, frozen, or canned

Budget Bytes Quick Fix Salad Bar Pizza – the salad bar is definitely your friend for finding pre-chopped ingredients. Substitute a store-bought pizza crust for tortilla if you want a thicker, breadier crust.

Sweets too! Baked doughnuts are a really easy dessert and I was pleasantly surprised to find that I could make these with just one hand.

onehand doughnut

Joy the Baker’s Double Chocolate Cake Doughnuts

Vegology Supercharged Coffee Doughnuts

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Thank you to those readers who have patiently forgiven my three month hibernation and are still around for this revival of Vegology! I am thrilled to have found a way to keep writing and I am excited to rejoin the amazing blogging community after some time off. I hope you are excited too!

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Grilled Gruyere and Radish Sandwich

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My husband is a radish fiend. For three years I have brought them home from the market nearly every weekend that they are available, and he never tires of them. This time of year, Kyle is in radish and greens heaven, and I am constantly trying to find new ways to prepare both. We have always eaten radishes raw, so last week I roasted a bunch of French breakfast radishes with carrots – big win! I highly recommend it. This week, I got home from the market and immediately dumped my purchases out and searched for lunch inspiration.

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This week at the South of the James farmers’ market, I picked up Agriberry strawberries, Norma’s Produce baby yellow squash, Norwood Cottage craisin bread, Crumptown Farm Tokyo Bekana (a new-to-me green!), Walnut Hill Farm turnips (with bonus greens – two vegetables for the price of one!), Bella Grove purple radishes, and Broadfork Farm dill. Our cluster of radishes was small and it was calling my name. It was a little cool outside that day, and I thought grilled cheese sounded pretty good. I decided to add some sliced radishes to our grilled cheese sandwiches to provide a little crunch and flavor.

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I used some smooth, nutty, Gruyere cheese that I had leftover from last week’s groceries, leftover spinach leaves, and thinly sliced spicy radishes, with a thin spread of Dijon mustard, sandwiched between two slices of Ellwood’s Bakery whole wheat bread, over-buttered and griddled to golden brown in a pan. I wasn’t planning on making these sandwiches for a post, but they turned out so well that I decided to take some photos and share the recipe with you. This is super simple, but a little different, so I thought it felt special. I served with a  bowl of fresh strawberries and iced coffee. If we were having these for dinner, I would definitely serve with a glass of Syrah instead.

Sometimes the recipes you come up with on the fly, with the freshest local ingredients available, are the best ones. So, while you probably don’t need the instructions, I’m giving you a grilled cheese recipe. Enjoy!

Grilled Gruyere and Radish Sandwich

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Ingredients:

  • 2 slices of bread (I used whole wheat)
  • 1 ounce Gruyere cheese
  • 2 small radishes, sliced
  • 1/4 cup spinach leaves
  • 2 teaspoons Dijon mustard
  • Butter

Preparation:

  1. Heat a medium pan over medium heat. Melt a dab of butter or oil in the pan to coat.
  2. Butter one side of each slice of bread. Stack them with the buttered sides facing each other, On the top slice of bread, spread the Dijon mustard.
  3. On top of the mustard, place the spinach, cheese, and radishes.
  4. When the pan is hot, take the top slice of bread with its toppings and place it buttered side down in the pan. Top with the other slice of bread, butter side up.
  5. Cook for 4 minutes per side, or until golden brown.