Glorious One-Pot Meals (30 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 oil or wipe with peanut oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce 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.
My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try substituting raw, peeled shrimp or scallops, chicken breasts, or fish fillets.
Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn’t seem to make any difference whether you use regular coconut milk or “lite.”
Thai curry paste comes in yellow, red, and green—each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat.
SERVES 2
Canola oil spray
1 cup jasmine rice
6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168)
½ medium zucchini, quartered lengthwise and cut into 1-inch slices
One 4-ounce can bamboo shoots, drained and rinsed
½ red bell pepper, cored, seeded, and cut into 1-inch squares
½ yellow bell pepper, cored, seeded, and cut into 1-inch squares
One 14-ounce can coconut milk, regular or light
1 tablespoon Thai curry paste, red, green, or yellow
1½ tablespoons fish sauce or soy sauce
2 teaspoons sugar
¼ teaspoon paprika
1 tablespoon fresh lime juice
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. Pour the rice into the pot and smooth into an even layer.
Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well.
SERVES 2
Olive oil spray
¼ medium onion, sliced
1 cup bulgur
One 15-ounce can lentils, drained and rinsed
½ medium eggplant, cut into 1-inch cubes (about 2 cups)
4 to 6 garlic cloves, chopped
1 teaspoon ground cumin ½ teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon paprika
¼ teaspoon cayenne
4 to 6 tomatoes, cut into wedges
2 cups chopped fresh spinach
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.
In a medium bowl, combine the bulgur and ½ cup water and pour into the pot in an even layer. Spoon the lentils on top of the bulgur.
Arrange half the eggplant in a layer.
In a small bowl, mix the garlic, cumin, turmeric, salt, paprika, and cayenne. Sprinkle about half of the spice mixture over the eggplant. Add the rest of the eggplant.
Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture. Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Modeled after the traditional cheese-stuffed, deep-fried green chiles that I adore so much at Mexican restaurants, this lighter, healthier version is almost as much fun to eat.
I like to use a mixture of mozzarella and Spanish Manchego cheeses, but you should use what you like. Often, I’ll use soy cheese substitutes instead of real cheeses to make this a nondairy dinner that’s lower in saturated fats and easier to digest.
SERVES 2
Olive oil spray
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch slices
Sea salt
1 tablespoon chopped fresh cilantro, optional
½ medium yellow bell pepper, cored, seeded, and cut into ½-inch strips
4 to 8 ounces mozzarella or other cheese, grated
One 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 corn or whole wheat tortillas
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the scallions in the pot.
Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.