Glorious One-Pot Meals (24 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
Pomegranate molasses has a taste that is sweet but with a tartness reminiscent of cranberries that is satisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is glazed with flavor. Don’t forget to spoon the sauce at the bottom of the pot over each serving as you won’t want to miss a drop! (See page 139 for a discussion of pomegranate molasses.)
Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you prefer to avoid this, simply keep them away from the edges of the pot or cover with sauce.
SERVES 2
Canola oil spray
½ medium onion, halved and sliced
3 or 4 chicken thighs (½ to ¾ pound)
Sea salt and freshly ground black pepper
2 tablespoons pomegranate molasses
2 tablespoons whole-grain mustard
2 or 3 unpeeled boiling potatoes, cut into 1-inch cubes
⅓ acorn squash, peeled or not, seeded, and cut in large chunks
6 ounces Brussels sprouts, trimmed and halved lengthwise
4 to 6 cremini mushrooms, thickly sliced
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Scatter the onion evenly in the pot.
Arrange the chicken in a layer and lightly season with salt.
In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.
Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Sometimes I like to enhance the Thai flavor of this recipe by adding a few sprigs of mint to the pot. If you can find Thai basil, that would add even more authenticity To make this even spicier, increase the amount of sweet chili sauce by ½ teaspoon. Find sweet chili sauce along with fish sauce in the Asian section of the grocery store or at an Asian market.
SERVES 2
Canola 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 or chicken strips
2 tablespoons hoisin sauce
1 tablespoon chopped fresh cilantro
1 to 1½ teaspoons Asian fish sauce
½ teaspoon sweet chili sauce
¼ teaspoon ground coriander
¼ teaspoon sea salt
Freshly ground white pepper
One 6-ounce can bamboo shoots, drained
½ red bell pepper, cored, seeded, and cut into strips
2 cups fresh or frozen cut green or yellow string beans
1 head baby bok choy, trimmed and roughly chopped
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 and pour into the pot. Add the liquid, and stir to make an even layer. Add the chicken.
In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper. Pour over the chicken.
Scatter the bamboo shoots over the chicken. Add the bell pepper, followed by the beans. Top with the bok choy until the pot is full.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Aegean Eggplant
This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you’d have to serve dinner with candlelight, plenty of retsina, and lots of laughter!
For firmer, more al dente lentils, use ½ cup dry lentils and 1 cup of liquid instead of canned.
SERVES 2
Olive oil spray
1 cup white rice
1 cup vegetable broth
One 15-ounce can lentils, drained and rinsed
½ medium onion, chopped
½ medium eggplant (cut lengthwise)
3 garlic cloves, thinly sliced
¼ teaspoon paprika
Freshly ground black pepper
2 teaspoons chopped fresh parsley
1 tablespoon drained capers
4 to 6 Swiss chard leaves, stems separated from leaves (see page 30)
2 tablespoons red wine vinegar
½ teaspoon ground nutmeg
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 broth into the pot. Stir to coat the grains and make an even layer.
Spread the lentils in the pot in an even layer. Scatter the onion on top of the lentils.
Cut the eggplant horizontally into ¼-to ½-inch slices, then cut the slices in half. Arrange the wedges in a layer. Scatter the garlic on top of the eggplant. Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
Mince the chard stems and scatter them evenly in the pot. Drizzle with the vinegar. Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
This Glorious One-Pot Meal is a take on a traditional Indian dish. Consider changing it up with chicken, sweet potatoes, and broccoli in place of chickpeas, white potato, and cauliflower.
Turmeric has anti-inflammatory properties and may be helpful for people suffering from internal swelling of joints or nerves, as with fibromyalgia, arthritis, and multiple sclerosis.
SERVES 2
Canola oil spray
⅛ teaspoon black mustard seeds
1 cup jasmine rice
½ medium onion, thinly sliced
One 15-ounce can chickpeas, drained and rinsed
⅛ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon garam masala
1 teaspoon grated fresh ginger
½ teaspoon sugar
2 tomatoes, chopped
2 handfuls fresh baby spinach leaves, chopped
1 potato, cubed
2 cups cauliflower florets
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Sprinkle the mustard seeds in the bottom of the pot.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot and spread in an even layer. Add 1 cup plus 1 tablespoon water.
Scatter on the onion and evenly spread the chickpeas on top.
In a small bowl, mix the turmeric, cumin, coriander, garam masala, ginger, and sugar. Fold in the tomatoes and spinach and pour half the mixture over the chickpeas.
Create a layer of potato and then a layer of cauliflower. Pour the rest of the tomato 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.