Glorious One-Pot Meals (20 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they’ve been enjoying turnips and parsnips—vegetables with undeserved bad reputations.
Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin.
SERVES 2
Olive or canola oil spray
1 small orange, preferably organic
1 small lemon, preferably organic
2 tablespoons grated fresh ginger, or 1 teaspoon ground
2 tablespoons honey ½ to ¾ pound chicken thighs or breasts
½ sweet potato, cut into ½-inch chunks
½ parsnip, cut into ¼-inch slices
½ turnip, cut into ¼-inch slices
6 to 12 asparagus stalks, trimmed and cut into thirds, or ½ head broccoli, cut into florets (about 2 cups)
Preheat the oven to 450°F
Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
Grate the zest from half of the orange and lemon into a small mixing bowl. Leave the end of the lemon intact. Add the ginger and honey to the bowl.
Slice the orange and lemon in half and squeeze the juice from each scraped half into the bowl. Stir until the honey dissolves.
Slice the remaining halves into thin rounds and arrange them in a single layer in alternating order (orange, lemon, orange, lemon, etc.) to cover the bottom of the pot. Use any remaining slices as a garnish when serving or save for another purpose.
Arrange the chicken on top of the citrus rounds and pour half of the juice mixture over the chicken.
Add the sweet potato, then the parsnip and turnip. Cover with the remainder of the juice mixture, making sure to include the bits of zest and ginger. Top with a final layer of the asparagus.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
An exceptionally speedy method of producing a healthy and nutritious meal from frozen ingredients, this baseline recipe can be used with a variety of frozen foods. Be sure to keep all ingredients frozen until ready to add to the pot. Try it with frozen fish fillets instead of chicken breasts and Cajun seasoning or salsa instead of teriyaki sauce. In fact, almost any sauce you would use when grilling, such as a barbecue-type sauce or oil-and-vinegar-based salad dressing or marinade, also works well as a flavoring in a Glorious One-Pot Meal.
I keep bags of frozen vegetables in my freezer for convenient Glorious One-Pot Meals. I often mix and match frozen corn, peas and carrots, broccoli, and green beans. Frozen hash browns become similar to chunky mashed potatoes when cooked this way. To make your potatoes smoother and creamier, add ¾ cup of liquid, such as water, wine, broth, or even milk.
SERVES 2
Canola oil spray
10 to 12 ounces frozen hash browns (not the patties)
Sea salt and freshly ground black pepper
½ to ¾ pound boneless chicken breasts or thighs, frozen separately
¼ cup teriyaki sauce, or more to taste
One 10-ounce bag frozen mixed vegetables
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Shake the hash browns into the pot and season lightly with salt and pepper.
Arrange the chicken on top of the hash browns. Pour the teriyaki sauce over the chicken.
Add enough frozen mixed vegetables to fill the pot. Drizzle with more teriyaki sauce, if desired.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
This meal sings with the Mediterranean flavors of garlic and olives. Substitute 4 ounces of ripe pitted California olives for the kalamatas, a 14-ounce can of diced tomatoes for fresh tomatoes, and 1½ cups of frozen broccoli florets for the zucchini to change this meal from a taste of summer to an easy midwinter solution without losing the essence of the dish.
SERVES 2
Olive oil spray
½ cup couscous
½ cup plus 1 tablespoon broth (chicken or vegetable) or water ½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
4 to 6 garlic cloves, chopped
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
1 cup pitted kalamata olives, halved
1 medium zucchini, cut into ½-inch slices
3 tomatoes, diced
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous into the pot. Add the liquid and stir to coat all the grains and make an even layer.
Place the chicken on top of the couscous and season lightly with salt and pepper.
Sprinkle with the garlic, capers, and half the parsley. Add the olives, zucchini, and tomatoes.
Sprinkle with the rest of the parsley and lightly season again with salt and pepper.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Convert this recipe to vegetarian by replacing the chicken with cubes of extra-firm tofu or a 15-ounce can of drained lentils or other beans. Try substituting sweet potatoes for the rice and include eggplant cubes for a truly Indian flair.
Notice this recipe does not use water to hydrate the rice because the coconut milk in the curry sauce is enough liquid. I find very little difference between regular and light coconut milk in Glorious One-Pot Meals, so use whichever you prefer. You can find red curry paste in the Asian section of your supermarket along with fish sauce and coconut milk.
SERVES 2
Canola oil spray
1 cup basmati rice
½ to ¾ pound chicken breasts or thighs
One 14-ounce can coconut milk, light or regular
2 to 4 tablespoons red curry paste
1½ teaspoons fish sauce
1 teaspoon light brown sugar
Zest of 1 lime, or ¼ teaspoon lime juice
5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried
2 carrots, sliced into coins
One 15-ounce can chickpeas, drained and rinsed
2 large handfuls fresh spinach, or one 10-ounce package frozen
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Rinse the rice in a strainer under cold water until the water runs clear. Spread the rice in the pot in an even layer. Place the chicken on the rice.
In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil. Pour half the mixture over the chicken.
Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture 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. If the rice is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.