Buy an East Asian style rice cooker and you’ll have hands-off low effort carbs for the rest of your life.
Cook dried pasta in a pot of boiling water. Season it with oil, salt, pepper, and Parmesan or any vegitarian/vegan alternative. That’s two options for your calories in a low-effort hurry.
If you want to cook nice food for yourself, I recommend Marcella Hazan’s “The essentials of classic Italian cooking”. Her recipes can be scaled to 1 or 2 servings quite easily.
Many of her sauces freeze well in silicone ice cube trays for big cocktail ice cubes. This means you can take advantage of an economy of scale by cooking a batch and freezing a lot of it into portions which you can reheat on the hob in a few minutes.
Well… this applies to a lot of homemade sauces but I like hers a lot.
For rice cooking, the following works well for me. Add to a pot 1 cup of rice, 2 cups of water, 1 pinch of salt. Turn on the stove and let it cook with lid on until the water is gone (i.e. soaked into the rice).
If I understand correctly, the only difference with a rice cooker is that it shuts off at the "water is gone" point, right?
Cook dried pasta in a pot of boiling water. Season it with oil, salt, pepper, and Parmesan or any vegitarian/vegan alternative. That’s two options for your calories in a low-effort hurry.
If you want to cook nice food for yourself, I recommend Marcella Hazan’s “The essentials of classic Italian cooking”. Her recipes can be scaled to 1 or 2 servings quite easily.
Many of her sauces freeze well in silicone ice cube trays for big cocktail ice cubes. This means you can take advantage of an economy of scale by cooking a batch and freezing a lot of it into portions which you can reheat on the hob in a few minutes.
Well… this applies to a lot of homemade sauces but I like hers a lot.