Glorious One-Pot Meals (23 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 canola or olive oil.
Separate the onion slices and scatter in the pot.
Place the chicken on the onion and season lightly with salt and pepper.
Arrange the potatoes around the chicken. Layer the squash over the chicken and add the mushrooms. Cover with a final even layer of green beans and lightly season with salt and pepper. Tuck the rosemary sprigs into 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 became a green chile addict when I lived in New Mexico. Home in Colorado, I buy them by the freshly roasted bushel in the fall and freeze them in one-quart plastic bags so I can always get that green chile fix when I need it.
This is a great meal to make when you don’t have any fresh vegetables in the house. Stock up on the canned or frozen ingredients and you’ll be able to whip up this Southwestern staple in a jiffy. You can use bone-in or boneless, skin-on or skinless, fresh or frozen chicken pieces; they will still take the same amount of time to cook.
You can control the amount of spiciness by the type and amount of chile peppers or salsa you decide to use. My personal favorites are Hatch green chiles, but any chile works. Or use your favorite salsa.
SERVES 2
Canola oil spray
One 15-ounce can black beans, drained and rinsed
1 scallion, white and green parts, thinly sliced
½ to ¾ pound chicken breasts or thighs
One 4-ounce can green chiles, or 4 to 6 tablespoons prepared salsa
½ green bell pepper, cored, seeded, and cut into 1-inch strips
One 14-ounce bag frozen corn, or one 15-ounce can, drained
One 14-ounce can diced tomatoes, drained
One 6-ounce can sliced black olives
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Spread the beans in an even layer in the pot.
Arrange the scallion on top of the beans, then add the chicken. If you’re using green chiles, blanket the chicken with them. If you’re using salsa, spoon it over the chicken.
Add the bell pepper, corn, tomatoes, and olives in separate even layers.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Try this recipe with steak or tempeh or even veal. Spoon any residual broth over the chicken before serving and remember to remove the rosemary sprig.
SERVES 2
Olive oil spray
¼ medium onion, thinly sliced
1 cup bow tie pasta (farfalle)
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
1 large portobello mushroom, halved and thinly sliced
2 tablespoons ruby port
1 teaspoon balsamic vinegar
1 teapoon Worcestershire sauce
½ teaspoon Dijon mustard
2 teaspoons olive oil
2 carrots, sliced into coins
One 3-inch fresh rosemary sprig, or 1 teaspoon dried
2 cups cut green beans or snow pea pods
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. Add the pasta and ⅓ cup of water. Stir to coat the noodles and distribute them in an even layer.
Add the chicken to the pot and lightly season with salt and pepper. Arrange the mushrooms in a layer on top of the chicken.
In a measuring cup, mix the port, vinegar, Worcestershire sauce, mustard, olive oil, and 1 tablespoon of water. Stir with a whisk or fork to emulsify the mustard, then drizzle into the pot.
Add the carrots and tuck the rosemary sprig into a crevice. Top with a layer of green beans.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
My grandmother used to spend all day making her Old World cabbage rolls stuffed with ground beef, onions, rice, and raisins. We all loved them, but I don’t have the time or the patience to do it her way. Feel free to substitute chopped mushrooms in place of the ground meat for a vegetarian version. Hope you enjoy my take on this heirloom recipe!
SERVES 2
Olive oil spray
¼ cup hulled or pearl barley
Sea salt and freshly ground black pepper
6 to 8 intact green cabbage leaves
One 14-ounce can diced tomatoes
Juice of 1 lemon
1 tablespoon light brown sugar, optional
1 large egg
½ medium onion, chopped
1 carrot, grated or minced
½ to ¾ pound ground turkey or beef
1 tablespoon minced fresh parsley
1 to 3 garlic cloves, minced
¼ cup raisins, optional
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Using a strainer, rinse the barley under cold water. Pour the barley into the pot along with ½ cup water. Lightly season with salt and pepper.
Arrange a layer of cabbage leaves on top of the barley.
Drain the tomatoes into a small bowl. Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
Gently beat the egg in a medium mixing bowl. Add the onion, carrot, turkey, parsley, and garlic; mix well. Fold in the tomatoes and lightly season with salt and pepper.
Drop in half of the ground meat mixture by forkfuls, making an even layer. Pour in half of the tomato juice mixture evenly. Sprinkle with the raisins, if using.
Add a layer of cabbage leaves and the rest of the meat mixture. Cover with any leftover cabbage leaves and pour the rest of the tomato juice 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.