Glorious One-Pot Meals (11 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
In this recipe I deviate from the usual formula where the spinach would be the last ingredient added. I do this because sometimes spinach that touches the lid becomes browned, and although this doesn’t bother me, some may find it unappetizing. This method leaves the spinach greener.
I get the best results when using frozen raw shrimp, though thawed raw shrimp will work well, too.
SERVES 2
Olive oil spray
One 14-ounce can fire-roasted tomatoes
½ cup couscous
2 cups roughly chopped fresh spinach, or one 10-ounce package frozen
½ to ¾ pound shrimp, peeled and deveined
¼ cup chopped fresh parsley
1 tablespoon fresh lemon juice
⅓ cup feta cheese, crumbled
½ medium zucchini, halved lengthwise and cut into ½-inch slices
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Drain the tomatoes into a measuring cup. Add water if necessary to get ½ cup of liquid. Reserve the tomatoes.
Pour the couscous into the pot and add the tomato liquid. Stir to coat each grain and make an even layer.
Pack the spinach into the pot. (If using frozen spinach, break apart the block.)
In a medium bowl, stir together the tomatoes, shrimp, parsley, lemon juice, and feta, and add to the pot.
Arrange the zucchini slices on top.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Quinoa (pronounced KEEN
-wah)
was an ancient staple grain of the Incas. It’s a complete protein with all essential amino acids and more calcium than milk, along with iron, phosphorus, and vitamins B and E. Use it as a grain and substitute freely for rice or pasta. Just be sure to maintain the proper ratio of dry grain to liquid (for quinoa use ¾ cup quinoa to 1 cup liquid). I buy quinoa from the bulk food bins at the health food store, although you can find it at many supermarkets alongside the grains.
Raw seafood is always preferable when making a Glorious One-Pot Meal, and frozen shellfish is less likely to overcook in this method. I keep a bag of uncooked shrimp in my freezer for just such a reason.
SERVES 2
Olive oil spray
¾ cup quinoa
1 cup broth (chicken or vegetable) or water
4 to 6 garlic cloves, chopped
½ teaspoon dried thyme
⅛ teaspoon sea salt
1 tablespoon olive oil
¼ cup dry vermouth or dry white wine
½ to ¾ pound medium raw, frozen shrimp, peeled and deveined
2 to 3 medium tomatoes, chopped, or one 14-ounce can, drained and chopped
1 green bell pepper, cored, seeded, and sliced
1 teaspoon lemon zest
¼ teaspoon dried parsley, or 2 tablespoons chopped fresh
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the quinoa into the pot and add the liquid. Stir to make an even layer.
In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. Add the shrimp and stir to coat. Pour the entire mixture into the pot.
Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid.
Adapted from a recipe out of Guam, the bananas give this meal a tropical flavor that my mother and mother-in-law both love. Be sure to cut any brown spots off the bananas before slicing.
Sweet potatoes and yams range tremendously in size. You may be able to use all of a medium sweet potato in a single meal. However, if it is ten inches or longer, use only part of it.
To make this dish even spicier, add a diced fresh jalapeño or serrano pepper to the onion layer at the bottom.
SERVES 2
Canola oil spray
¼ medium onion, thinly sliced
4 to 6 garlic cloves, chopped or crushed
1 tablespoon grated fresh ginger
1 medium or ½ large sweet potato, halved lengthwise and cut into ¼-inch slices
½ to ¾ pound shrimp or scallops
2 bananas, cut into ¼-inch slices
½ green bell pepper, cored, seeded, and cut into thin strips
2 teaspoons sugar
½ teaspoon red pepper flakes
2 tablespoons white or wine vinegar
Sea salt and freshly ground black pepper
1 handful fresh spinach, or about 5 ounces frozen
One 14-ounce can diced tomatoes, drained, or 2 medium tomatoes, chopped
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Scatter the onion in the pot. Sprinkle with the garlic and ginger. Cover with the sweet potato slices.
Arrange the shrimp or scallops in an even layer. Cover with the bananas, and tuck the bell pepper strips among the bananas.
In a measuring cup, mix ¾ tablespoon water with the sugar, red pepper flakes, and vinegar. Stir until the sugar is dissolved and season lightly with salt and pepper to taste. Pour half of the mixture evenly over the bananas and peppers.
Create a layer of spinach and top with the tomatoes. Pour the rest of the seasoned water over all.
Cover and bake for 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Puttanesca is a traditional pasta dish that supposedly had its origins in the food prostitutes cooked for themselves at the end of the night. The amount of spice called for here makes a medium-spicy dish. Adjust it according to your own taste. Although anchovy paste (or minced anchovies) is called for, don’t worry if you don’t have any or just want to leave it out.
A tip: Do not lift the lid “just to check” before this meal is done or it will take longer to cook and your pasta may not come out perfectly al dente. This recipe works equally well with fresh or frozen shrimp. Instead of broccoli and artichoke hearts, try this with spinach or green beans. Consider red bell peppers, zucchini, yellow squash, or eggplant as well.
SERVES 2
Olive oil spray
1 cup penne
½ teaspoon olive oil
½ to ¾ pound shrimp, peeled and deveined
4 to 6 garlic cloves, minced
1 tablespoon drained capers
1 teaspoon red pepper flakes
One 6-ounce can pitted black olives
14 ounces artichoke hearts, canned or frozen, halved
½ head broccoli, cut into florets, or 2 cups frozen
3 tablespoons chopped fresh parsley
1 teaspoon anchovy paste, or 2 to 4 minced anchovies
One 14-ounce can diced tomatoes, drained
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the pasta in the pot. Add ⅓ cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
Mix the anchovy paste with the tomatoes and pour over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.