But Baum is not a chef.
Almost universally, people talk about being able to cook for their family and entertain.
Im not here tocure your back pain, because I cant do that, Baum says.
Be realistic.Dont bite off more than you’re able to chew.
Sometimes its just one awkward movement that can put your back in pain.
Consider investing in a rolling cart that helps keep everything close by.
This is why prepping and planning are so important for minimizing back pain.
Consider prepping while seated.
Cushioned, anti-fatigue kitchen mats can also reduce the wear and tear on your joints and spinal column.
The book features recipes with that goal in mind.
Its usually either a convenience appliance or a single skillet or some sort of thoughtful combination.
A better option may be to make smaller portions.
Consider baking lasagna in loaf pans, for example.
Instead, he recommends making the heaviest pots more accessible when you want them.
For his family, that means leaving out the heavy Dutch oven for stew season.
It just became part of the decor, Baum says.
Its just how our bodies were built, how weve evolved, explains Baum.
I just want people to know, youre not alone.
you could make the modifications to still do all the things that you love to do.
Pureeing cilantro with the enchilada sauce creates a fresh alternative to an otherwise standard sauce.
When rolling the enchiladas, place roughly the same amount of filling right down the center of each tortilla.
Placing the enchiladas seam-side down ensures that they dont fall apart in the oven.
Preheat the oven to 400 degrees.
Grease a small, rimmed baking sheet.
Puree the enchilada sauce and 1 cup of cilantro in a food processor.
Season with salt and pepper to taste.
Wrap tortillas in a clean dish towel and microwave until pliable, about 1 minute.
Top each tortilla with 14 cup chicken mixture and roll tightly.
Arrange, seam-side down, on the prepared baking sheet.
Take a 20-minute break.
Sprinkle the remaining 14 cup cilantro over enchiladas.
Serve with lime wedges and pass the remaining sauce at the table.
Prep ahead: you could make the sauce up to 1 day ahead and refrigerate.
you’ve got the option to shred the chicken up to 2 days ahead and refrigerate.
Take it up a notch:Serve with quick pickled shallots and radishes.
Stir in 6 large trimmed and sliced radishes and 1 sliced shallot.
Let sit for 15 minutes for flavors to blend or refrigerate for up to 1 hour.
Use small red potatoes measuring 1 to 2 inches in diameter.
Pat short ribs dry with paper towels and sprinkle with 1/2 teaspoon salt and pepper.
Using the highest setting of the saute function, heat the oil for 5 minutes or until just smoking.
Brown half of the short ribs on all sides, about 7 minutes; transfer to a plate.
Stir in garlic, tomato paste and oregano and cook until fragrant, about 30 seconds.
Nestle browned short ribs (with any accumulated juices) and the remaining uncooked short ribs into the pot.
Lock the lid in place and shut the pressure release valve.
opt for high-pressure cooking setting and cook for 60 minutes.
Take a 70-minute break.
Turn off the Instant Pot and let the pressure release naturally for 15 minutes.
Take a 15-minute break.
Quick-release any remaining pressure, then carefully remove the lid, allowing the steam to escape away from you.
Add the potatoes to the liquid in the pot.
Lock the lid in place and kill the pressure release valve.
snag the high-pressure cooking setting and cook for 4 minutes.
Take a 14-minute break.
Turn off the Instant Pot and quick-release the pressure.
Carefully remove the lid, allowing the steam to escape away from you.
Using a slotted spoon, transfer the potatoes to the serving dish.
Simmer liquid on the highest saute setting until its reduced to 112 cups, about 5 minutes.
Using a spoon, skim excess fat from the surface of the sauce.
Season the sauce with salt and pepper to taste.
Spoon the sauce over short ribs and potatoes and sprinkle with parsley.
