Struggling to find different recipes that dont have stuff i dont like in it

OK, so onions and peppers are mainly a texture thing, and crunchy is Bad - I don't think I've ever had onions and peppers still crunchy after stewing in the crockpot, though, so I'm not clear on what the problem is here. Do you also not like the texture of very well-cooked onions and peppers? I get it, they can take on kind of a squishy, slimy feel that someone could find unpleasant, that's fair. Have you tried cutting them up into smaller pieces? Onions especially, if you cut them small enough and cook them long enough, basically disappear into a lot of dishes - you get the good good oniony flavor without the crunchy or slimy bits. The key is patience; onions Do Not cook in five minutes no matter what the recipe blog tells you, I don't know what kind of magic jet burners they're cooking on that caramelize onions instantly, but chances are good your home stove will take more like 10-15 minutes to soften, 30-40 minutes to caramelize. Peppers have a skin that doesn't break down as quickly as the flesh does, and that can get annoying; it's possible to roast and peel them to get rid of that skin, and then you can just chop up the flesh and use it however you normally would. But if that's too much work for a food you don't even like, 99% of the time you can just leave the peppers out and it's fine, seriously. There's nothing magic about peppers, you can get vitamin C and whatever other nutrients they have from other foods.

Sounds like you might have a seafood allergy or sensitivity, if you get sick every time. The good news is that it's really easy to avoid that problem by just not eating fish and seafood. If you find a recipe that calls for fish or seafood, you can either skip it or swap in a different protein - chicken is an easy sub if you can do that, and most things that taste good with fish work on chicken as well. You might also consider exploring the wide world of plant-based alternative proteins.

Ultimately though, you need to be okay with experimenting. If you find a recipe that has an ingredient you don't like, the problem isn't the recipe. You can play around with it, leave the ingredient out, use less of it, find a substitute. You're an adult, you don't get to both be picky AND sit there and pout about it, it's on you to figure out how to make food that works for you.

I don't cook but I was going to suggest just leaving whatever you don't like out. Good point about the onions and peppers no longer being crunchy when cooked tho.

Ok, this is going to be a very boring crockpot idea but when I used to make it, it didn't kill me so...

Boneless skinless chicken breast, some kind of seasoning rub (The ONLY one I ended up liking was Accent), and enough water to almost cover it. Cook on low for 8 hours or high for 4ish.

Pure protein.

Also, LOL because I just had flashbacks to the days I'd hang out on irc in adult chat channels, got hit on when a newbie found out I was female, and was once actually told "It's ok to have sex. We're both adults". My reply was, "Yeah and, as an adult, I'm allowed to say no".

Leave out what you don't want. Sub different meat - most crock pot recipes I see use chicken.

Another vote for not mostly worrying about recipes. Put in the things you like, leave out the ones you don't. What's the worst that can happen? A sub-par meal or two . . . and at worst, it'll be a learning experience. It's worth that experience. It's also how learning to really cook (not just follow recipes) happens.

I've been cooking for . . . hmmm . . . 5+ decades. I look at recipes in terms of structural and non-structural ingredients.

Things like baked goods tend to have more structural ingredients, some of them subtle. In those cases, better to follow the recipes for all but flavorings (and maybe read some food science if you want to muck around with those recipes, because there are for sure some rules of thumb).

In main dishes, ignoring unusual things like souffle or something, there usually aren't many structural ingredients at all. It's mostly about flavors and textures, and you can manipulate those any way you like. Generally, for mains, it's mostly just thickeners (for sauces and such) that are potentially structural . . . and the worst that can happen is that you get a broth when you wanted a sturdier sauce, or a near-solid when you wanted something more liquid-y. Some of that's obvious/intuitive. For the parts that aren't, it's worth the risk, and you'll figure it out longer term.

Don't be afraid to improvise, experiment, riff on recipes. The downside risk is small, and the upside is figuring out how you personally like to cook and eat, which is powerful longer term.

Bell pepper powder or flakes are available if you want to try and stay true to a recipe's flavor profile.

Because you're going to need to adjust the liquid in some of these recipes I'd recommend using chicken stock or bone broth (home made if you can get it done) instead of water. It'll add about 30cal per cup used but almost all of that is collagen/protein. Making and using homemade chicken stock can be a huge leap forward for the home chef.

If texture is an issue maybe you could try using a food processor or stick blender, either before or after adding the ingredients. You'd have to figure out the best point to do it unless you want everything soupy. Although if you slow cook onions and peppers they become very soft and deliciously sweet anyway so maybe look at slow cook recipes.

Baking is science, you usually should not leave stuff out and be careful with substitutions.

Cooking is art - you can remove things you find unpleasant and add things you like.

My husband is like this with textures. When we made rotel cheesedip we blend the rotel in the blender...only way he will eat it! (I admit, I like it better this way too)...unfortunately I'm not eating dairy anymore so I miss me some cheesedip!

A great resource: https://www.allrecipes.com

I don't like crunchy things in my cooked food either (except nachos!). If I put onion in something, I put the onion in the food processor and make it like apple sauce consistency. Then I add it. It puts the flavor but not the texture. I hate green peppers. I put in red or yellow or orange peppers instead or just leave it out entirely.

carrollkenley wrote: »

Let me start off my saying " Yes I know I'm picky and weird ! " LOL Im trying to find recipes ( mainly crockpot ones ) that is low carb, high protein . All the ones I see online have onions, peppers, some kind of fish or seafood. I absolutely cant do onions. I usually just substitute an onion with onion powder. I have a texture issue with food. Been that way since i was little. cant stand the crunch from onions and peppers. I need help finding recipes that dont have onions , peppers or fish/seafood in it. I really wish I could eat fish/seafood. Every time i do , I start to feel really sick to my stomach within 30 mins of eating it. NO MATTER how its cooked or what kind of fish it is. any suggestions would be greatly appreciated.

The thing about stew, if we haul ourselves back in time, is that people put in:
1. what they had around the place
2. what they liked.

That's all you need to do. Make your own thing, with the foods you like. A standard beef stew would involve onions, but your onion powder would be fine. If you don't like lots of carb in there, put extra meat. Having said that, onions should not crunch in a stew ever. They need to be fried first, to get rid of that stinky bo smell and caramelise them; and they should dissolve in the stew.

I have a chicken stew recipe involving pineapple and banana, has chicken stock, salt and pepper and that's about it.

Find your own space, experiment with the crock pot and put in only those things you enjoy.