Fabulous One Pot Meals

  • Posted by a hidden member.
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    Nov 10, 2014 1:19 PM GMT
    Lately I've been cooking great, healthy, moderately simple to prepare meals in one pot, the leftovers of which can be easily reheated.

    What is one of your favorite one pot meals?

    Here is one of mine. Many variations are possible. This is the recipe I cooked a couple of days ago. Quantities are approximate.

    Gevuc: Turkish-style chicken and vegetable casserole.
    2 1/2 lbs. of chicken (I used thighs and legs)
    2 medium eggplants
    3 cups of okra (trimmed) (if fresh is not available, frozen defrosted is ok)
    2 cups of green beans (if fresh is not available, frozen defrosted is ok)
    2 cups of carrots (sliced medium thick)
    2 medium zucchini (thickly sliced)
    1 medium red bell pepper (roughly chopped)
    2 cups of crushed tomatoes (if good fresh tomatoes are not available, canned are preferable)
    olive oil
    1 bunch of parsley (finely chopped)(preferably fresh, but dried is ok)
    1 bunch of dill (finely chopped)(preferably fresh, but dried is ok)
    salt
    pepper
    1/4 teaspoon of ground cumin
    2 cloves of garlic (chopped medium)
    1 lemon
    1/3 cup chicken stock

    Preheat oven to 350 degrees.

    Peel and slice the eggplants one inch thick. Rub with salt, set aside to allow bitter juices to drain.

    Select a fairly large pot that you can saute in and later cover and place in an oven. I use a large cast-iron pan.

    Saute all vegetables in olive oil in batches until they are lightly browned. Don't crowd the pan. As you finish each batch, remove it from the pot. If you are using frozen defrosted green beans, they will already be soft due to freezing, so saute very briefly without browning. Of the vegetables, leave eggplant for last.

    When it is time to saute the eggplant, rinse the slices thoroughly in water, dry them, and then saute them in olive oil until lightly browned on both sides. You will probably need to add additional olive oil from time to time.

    Dry the chicken and season lightly with salt, pepper, and cumin. Very briefly, saute the garlic in olive oil, and then saute the chicken in batches until lightly browned on both sides. Don't crowd the pan. If the garlic begins to turn dark brown, remove it. When the last batch of chicken is done, remove it, and discard any oil that is left in the pot.

    Now it is time to assemble the casserole. Add the chicken stock to the pot. Put the eggplant on the bottom. Season with salt, pepper, parsley and dill. Next, layer in the other sauteed vegetables. Again, season with more of the aforementioned spices and herbs. Next, layer in the crushed tomatoes. Cover the tomatoes with okra. Season with the last of the aforementioned spices and herbs. Squeeze the juice of the lemon over the okra. Place the chicken on top.

    Cover the pot and put it in the oven. Allow it to bake for about one hour and fifteen minutes, or until the chicken is tender and the ingredients yield a light sauce.

    May be served with a good, crusty bread. Enjoy.










  • Posted by a hidden member.
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    Nov 10, 2014 1:23 PM GMT
    2 meals; 1 pot
  • Posted by a hidden member.
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    Nov 10, 2014 3:12 PM GMT
    Cassoulet (any recipe)
  • Destinharbor

    Posts: 4433

    Nov 10, 2014 6:19 PM GMT
    Got this from Fresh Market. Only substitution I made was home made chicken stock and a squeeze of lime at the end. Easy and we loved it. Spicy. Healthy. Different.

    Asian Shrimp Noodle Bowl

    1 pkg Lotus Foods Organic Millet and Brown Rice Ramen, cooked to pkg directions, drained and rinsed
    1 pkg bean sprouts, rinsed
    1 lb shrimp, peeled and deveined
    1 tsp sea salt
    1 tsp red pepper flakes
    2 tbsp TFM Safflower Oil
    2 shallots minced
    2 tbsp ginger, peeled and minced
    1/3 c Casillero del Diablo Sauvignon Blanc
    1 box TFM Vegetable Stock
    6 scallions sliced diagonally
    3/4 c fresh cilantro, roughly chopped
    1 c peanuts, chopped (optional)
    Preparation

    Divide cooked Lotus Foods Brown Rice Ramen between 2 bowls. Top each bowl evenly with bean sprouts. Heat a deep skillet over medium high heat for 2 minutes. Add oil and swirl to coat. While skillet heats, season shrimp evenly with 1 tsp of sea salt and 1 tsp of red pepper flake. Stir fry shallots and ginger until translucent and fragrant, about 3 minutes. Add seasoned shrimp to pan and stir fry for 1 minute. Remove pan from heat and add the wine. Bring to simmer and let reduce for 1 minute. Add vegetable stock and return to simmer. Cook for 3-5 minutes until the shrimp are pink and cooked through. Ladle the shrimp mixture into each of the noodle bowls evenly. Top each bowl with scallions, cilantro, and peanuts. Serve immediately.

  • tazzari

    Posts: 2937

    Nov 10, 2014 7:27 PM GMT
    Ohno saidCassoulet (any recipe)


    THIS!!!
  • Posted by a hidden member.
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    Nov 11, 2014 1:57 AM GMT
    Crock pot chicken soup/stew. Nothing could possibly be easier.

    Just dice chicken breasts, add enough low sodium chicken stock to cover the chicken, diced vegetables from a soup pack, and diced potatoes (white or sweet) to the crock pot, set to "low" in the morning or overnight, and just walk away. No fancy specific recipe required, add whatever ingredients just season to taste and add whatever other vegetables you want. You could doctor it all week into all kinds of healthy meals; eat it as soup the first night, stew with or without brown rice the second night, serve over noodles with a peanut (butter?) sauce and mango or coconut milk as "Thai" the third night, roll in a wrap with or without brown rice and pour salsa over it the fourth night, serve over brown basmati rice with Indian Tasty-Bite sauce the fifth, etc.

    Since I have two freezers when chicken breast is marked down to $1.99/lb I bulk cook a batch and portion off into 50 individual Tupperwared meals of chicken, vegatables and brown rice so that each filling healthy meal costs only $1.25.
  • Rhi_Bran

    Posts: 904

    Nov 18, 2014 1:06 AM GMT
    1 can black beans
    1 can kidney beans
    1 can Navy or Pinto beans (all beans should be mostly drained)
    1-2 diced tomatoes, preferably lightly roasted (improves taste and makes them easier to dice)
    1 can sweet corn, drained
    1 ~12oz jar of salsa verde (I use homemade)
    1 minced onion
    2 finely minced garlic lobes
    1 chopped red bell pepper
    1 chopped yellow bell pepper
    1 tsp dried, crushed sage
    2-4 tsp salt, depending on taste
    1 tsp ground pepper
    1/2-1 tsp cumin
    2 tsp chili powder

    OPTIONAL 2 Chicken breasts, chopped into ~1" cubes (don't brown)

    Throw it all in a crock pot, mix, cook on high for 4 hours or low for 7-8 hours. Once cooking process is done mix in 2-3 tbsp of cornmeal for a thicker bean stew. Serve with corn chips, tortilla, or cornbread.
  • MikemikeMike

    Posts: 6932

    Nov 18, 2014 1:08 AM GMT
    justin_pal saidLately I've been cooking great, healthy, moderately simple to prepare meals in one pot, the leftovers of which can be easily reheated.

    What is one of your favorite one pot meals?

    Here is one of mine. Many variations are possible. This is the recipe I cooked a couple of days ago. Quantities are approximate.

    Gevuc: Turkish-style chicken and vegetable casserole.
    2 1/2 lbs. of chicken (I used thighs and legs)
    2 medium eggplants
    3 cups of okra (trimmed) (if fresh is not available, frozen defrosted is ok)
    2 cups of green beans (if fresh is not available, frozen defrosted is ok)
    2 cups of carrots (sliced medium thick)
    2 medium zucchini (thickly sliced)
    1 medium red bell pepper (roughly chopped)
    2 cups of crushed tomatoes (if good fresh tomatoes are not available, canned are preferable)
    olive oil
    1 bunch of parsley (finely chopped)(preferably fresh, but dried is ok)
    1 bunch of dill (finely chopped)(preferably fresh, but dried is ok)
    salt
    pepper
    1/4 teaspoon of ground cumin
    2 cloves of garlic (chopped medium)
    1 lemon
    1/3 cup chicken stock

    Preheat oven to 350 degrees.

    Peel and slice the eggplants one inch thick. Rub with salt, set aside to allow bitter juices to drain.

    Select a fairly large pot that you can saute in and later cover and place in an oven. I use a large cast-iron pan.

    Saute all vegetables in olive oil in batches until they are lightly browned. Don't crowd the pan. As you finish each batch, remove it from the pot. If you are using frozen defrosted green beans, they will already be soft due to freezing, so saute very briefly without browning. Of the vegetables, leave eggplant for last.

    When it is time to saute the eggplant, rinse the slices thoroughly in water, dry them, and then saute them in olive oil until lightly browned on both sides. You will probably need to add additional olive oil from time to time.

    Dry the chicken and season lightly with salt, pepper, and cumin. Very briefly, saute the garlic in olive oil, and then saute the chicken in batches until lightly browned on both sides. Don't crowd the pan. If the garlic begins to turn dark brown, remove it. When the last batch of chicken is done, remove it, and discard any oil that is left in the pot.

    Now it is time to assemble the casserole. Add the chicken stock to the pot. Put the eggplant on the bottom. Season with salt, pepper, parsley and dill. Next, layer in the other sauteed vegetables. Again, season with more of the aforementioned spices and herbs. Next, layer in the crushed tomatoes. Cover the tomatoes with okra. Season with the last of the aforementioned spices and herbs. Squeeze the juice of the lemon over the okra. Place the chicken on top.

    Cover the pot and put it in the oven. Allow it to bake for about one hour and fifteen minutes, or until the chicken is tender and the ingredients yield a light sauce.

    May be served with a good, crusty bread. Enjoy.


    I couldn't read this. I couldn't get past your er eh um hair?