forestofglory

I'm looking for some recipes that I can make without a lot of chopping and stirring, so as to be less hard on my wrist. Anyone have an favorites to recommend? No pork please.

I may be slow to reply to comments due to the wrist issue

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From:

blueshiftofdeath

I've been eating a lot of fried eggs recently, since they're so fast/easy/filling. No-chop ways to make them a full meal:

broccolini on the side
sprouts on the side (these can be expensive though)
in shakshuka (I don't bother chopping tomatoes for these anymore; I just add the eggs once they break down enough. Also, you could use diced canned tomatoes. To avoid needing to chop onions, you could put in onion and/or garlic powder, I bet it would still taste good.)

Another egg-heavy recipe I like is crepes, I think they're so much faster and easier than regular pancakes. I use this recipe although these days I sub half the flour with whole wheat for health reasons. Because the batter is so thin I personally don't find stirring to be an issue, although if you have a blender or hand mixer, either of those would work to remove the stirring component entirely.

Are scissors okay? I use those kitchen meat scissors to cut chicken off the bone for this chicken shawarma recipe (it mentions chopped onions but I usually leave those out due to laziness and it's fine).

If you like fish, you can usually get the people at the store to cut it into manageable parts for you. Then you can just cook a whole piece at once and just put salt/whatever on top of it (fried or baked).

With both these protein options you can cook rice on the side (these days I usually use wild rice or farro for health reasons).

From:

krait

I am a fan of slow cookers for minimum-effort meals; the low-and-slow cooking is perfectly suited for larger, uncut meats and veg (think beef roast + potatoes + carrots) so there's usually not a lot of chopping involved. Cutting an onion into ~6 wedges and sticking them at the bottom is great for slow cooker cooking, because the liquid and the duration mean that the flavour circulates through the whole dish without having to have tiny pieces.

Recently I did sliced leg of lamb in a liquid composed of pomegranate wine and grape juice concentrate, with garlic cloves (slit a couple times with a knife, but not diced or minced), sprigs of thyme, and a sprig of rosemary. Chicken thighs are always great in the slow cooker, too - about half the time I do them with an Asian-style sauce (soy sauce, mirin, sweet chili, sriracha, etc.) and the other half I do with Indian flavours. You could add potatoes, carrots, big chunks of various squashes, or any other sturdy vegetable. (Or, if you're home in time to add things before it finishes, any veg at all; I like adding peas and cauliflower to the Indian chicken about an hour before it's done. I buy the cauliflower frozen and already cut up.)

From:

kolleh

I love this recipe for weeknights, especially with cubed atsuage thrown in. (I throw it in unrinsed because I find the bit of oil on it gives the soup a little something, but that's me.) https://thevietvegan.com/easy-glass-noodle-miso-bowl/

And you can leave the mushrooms whole for this one, though stirring the sauce might be a problem? https://www.triedandtruerecipe.com/vegan-orange-glazed-mushrooms/

As an aside, have you thought about getting a food processor? So long as you're not married to the idea of perfectly chopped veggies, they can make life way easier!