Glorious One-Pot Meals (22 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the rice into the pot and add the liquid. Stir to coat the grains and smooth the rice into an even layer. Put the chicken pieces on top of the rice. Lightly season with salt.
In a small bowl, mix the ketchup, honey, molasses, lemon juice, garlic, and cayenne. Drizzle half the mixture over the chicken.
Add a layer of Brussels sprouts and carrots. Pour the rest of the ketchup mixture over all. Top with the mushrooms and pomegranate seeds.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed!
For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination.
SERVES 2
Canola oil spray
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
6 to 8 new potatoes, quartered
2 carrots, sliced into coins
4 to 6 mushrooms, thickly sliced
2 cups fresh or frozen green peas
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Put the chicken pieces in the pot, trying not to overlap them, and lightly season with salt and pepper.
Add the potatoes and carrots and again lightly season with salt and pepper.
Scatter the mushrooms in the pot, then pour in the peas.
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
The basic flavors of Italian cooking are olive oil, garlic, oregano, and basil. Add either tomatoes for a hearty ragout, or white wine, parsley, and some lemon for a lighter taste. You can use dried basil and oregano instead of fresh, but you’ll need only 1 teaspoon of each.
SERVES 2
Olive oil spray
½ medium onion, halved and thinly sliced
½ to ¾ pound chicken breasts or thighs
½ head broccoli, cut into florets (about 2 cups)
½ green bell pepper, cored, seeded, and cut into 1-inch squares
½ red bell pepper, cored, seeded, and cut into 1-inch squares
5 to 10 mushrooms, sliced
One 14-ounce can diced tomatoes, or 5 fresh tomatoes, chopped
4 or 5 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the onion in the pot and top with the chicken.
Add the broccoli, bell peppers, mushrooms, and any other vegetables you choose.
Drain the canned tomatoes, then add the garlic, basil, and oregano to the can and mix well. Spoon this mixture into the pot, targeting any visible crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
The story goes that when Napoleon invaded Italy he brought along his own French chef. The army camped at the town of Marengo and the chef created this dish with whatever the scouts brought back from the countryside. Napoleon loved it and the rest, as they say, is history.
Using porcini or other wild mushrooms will give this meal more depth of flavor, but almost any vegetable goes well with the basil and green olives. I like to use penne or farfalle (bow tie pasta) with this recipe, though almost any short pasta should work.
SERVES 2
Olive oil spray
1 cup penne or farfalle
½ teaspoon olive oil
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
5 garlic cloves, quartered
6 ounces wild mushrooms, sliced
½ cup small green pimiento-stuffed olives
1 cup fresh or frozen pearl onions
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
5 to 6 leaves rainbow or Swiss chard, stemmed and chopped (see page 30)
One 14-ounce can diced tomatoes
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles.
Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly 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.
Inspired by the classic tune, all this dish is missing is the rosemary; it’s too strong a flavor for this meal.
Keeping the sprigs of herbs intact streamlines the preparation. The flavors mingle and infuse the food even though the leaves are still on the stems. Be sure to remove the thyme sprigs before serving; the stems are too woody to eat.
SERVES 2
Olive oil spray
1 cup white rice
1 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 3 to 5 garlic cloves, chopped
3 to 5 shallots, chopped
1 medium zucchini, cut into ½-inch slices
1 medium yellow squash, cut into ½-inch slices
5 fresh parsley sprigs
3 fresh sage leaves
4 fresh thyme sprigs
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
I like to think of this recipe as comfort food without all the pots and pans. In the Western tradition, rosemary has traditionally been a symbol of friendship, love, and remembrance. In Chinese medicine, the evergreen herb is used as a warming remedy. Either way, this meal is guaranteed to bring a sense of warmth and security to all who partake.
To prepare acorn squash, cut off the top and bottom ends and cut in half. Then scoop out the seeds and strings with a spoon. Cut into wedges and peel. Or cook with the peel on, as it will easily come off once cooked. The deep orange of this squash boosts your intake of vitamins A and C.
If using very large potatoes, cut into one-inch cubes to be sure they cook through. The smaller the cubes, the more thoroughly they will cook.
SERVES 2
Canola or olive oil spray
½ medium onion, cut into 1-inch slices
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
6 to 8 small red potatoes, quartered
½ small acorn squash, cut into 1-inch cubes
5 to 10 mushrooms, thickly sliced
2 cups fresh or frozen cut green beans
4 to 6 small fresh rosemary sprigs, or ½ teaspoon dried