WE JUST FINISHED THE HOLIDAY SEASON and might still be cleaning out our freezers where leftovers are crammed in the back. The days following can be filled with going through Christmas decorations we never use, clothing that can be donated to friends or various agencies, and just cleaning our homes.
Dreary January finds us enjoying the calm after the storm when our visitors and special gatherings have ended. Almost. We still might have a few get-togethers coming up. January has New Year’s celebrations and Super Bowl parties. That can mean cooking for those special visitors, your family, and friends. It is stressful enough to have to shop, and plan another menu, even if it means a simple snack for New Year’s at your house. When you add a disability to preparing the “simple meal” or snack, that can add another layer of stress to your life.
For those who have limitations, such as weakness or trembling of the hands, cognitive problems, memory problems, or vision limitations, cooking can be a real challenge. But cooking can be done and can be a wonderful experience if you take some crucial steps before you begin. Here are a few tips and tricks I’ve learned along the way.
Perseverance is the key to anything you want to learn to do and do right. This is especially true for cooking.
Some of the greatest cooks in the world offer advice that is profound: Keep your meals simple and they can be delicious and healthy. I think of all the great Tuscan food, which is really fresh vegetables, pasta, and some simple sauces. Simple recipes and meals can always be dressed up after they are prepared by adding garnishes, spices, and anything else you like.
I have some easy recipes that I collected over the years. Two that are pretty easy to make (and some of my favorites) are listed below.
The first is a wonderful appetizer. It is Swiss Cheese Dip. The second recipe, One-Pot Caesar Chicken Pasta, is an entrée from the Betty Crocker web page.
Swiss Cheese Dip (appetizer)
2 cups of grated Swiss cheese (can be grated with a food processor or can be purchased grated) ½ cup chopped (not grated) red onion ¾ to 1 cup mayonnaise (enough to make the mixture spreadable) Black pepper to taste Mix together ingredients and chill for about an hour. Serve with crackers.
Before you serve it, add a little milk to make it spreadable.
The toughest part for someone with unsure hands is the chopping of the red onion.
One-Pot Caesar Chicken Pasta
One carton (32-oz) chicken broth 8 oz angel hair pasta broken in half 2 cups chopped, cooked chicken 1½ cups small, fresh chopped broccoli florets 1/4 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup refrigerated creamy Caesar dressing 1/2 cup grated Parmesan cheese In a 4- to 5-quart Dutch oven or large, covered skillet, add chicken broth, pasta, chicken, broccoli, garlic powder, salt, and pepper.
Heat to boiling over medium- high heat. Reduce heat to medium; cook 8-10 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat, stir in Parmesan cheese. Serve with additional Parmesan cheese if desired. A great thing is you do not have to boil the pasta separately and drain it.
The internet or magazines and newspapers often have helpful tips for cooking simply. Some of the pre-preparation tips that I found on the internet might be helpful:
• If you can’t slice, chop, or cut the necessary ingredients, have a friend or family member do it before she/he leaves.
• Check out store salad bars for pre-chopped produce like onions or celery. You can often get cut rotisserie chicken or grated cheeses, etc., and add it to any recipe if you think you might have trouble using your hands to cut the ingredients.
• Measure all liquid ingredients and pour into large (32- or 64 oz.) cup so you only need to measure once.
• Keep all cooking utensils, pans, etc. within easy reaching distance.
• As you go along, figure out what makes your food preparation easy. I like the Rachel Ray tip of keeping a big bowl on the counter to drop trash into like onion skins, meat wrappers, cans, etc. Cooking can be a release for those with physical limitations. It can be good for your health in more ways than one! Making something for a pot luck or holiday event can be a way you remain independent. Mmmm!
Sister Karen Zielinski is the Director of Canticle Studio. Canticle Studio is a part of the Sisters of St. Francis of Sylvania, OH’s overall advancement effort and has a mission of being a creative center where artists generate works, products, and services in harmony with the mission of the Sisters St. Francis. She can be reached at kzielins@sistersosf.org or 419-824-3543. ✲
