Glorious One-Pot Meals (31 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
Although the edges will puff and brown appealingly, the center of this dish may remain moist because of the amount of green chile sauce used. Green chile sauce is not salsa (although salsa could easily be substituted here). I’ve been pleased to see more companies offering jarred or canned versions that seem to be making their way out of the Southwest and into the rest of the country The amount of green chile sauce you use determines the heat level of your meal. Add another spice dimension with fresh or roasted green chiles, seeded and chopped.
Although this is a vegetarian recipe that calls for meat-substitute crumbles (find these in your grocer’s freezer), you could easily add sausage, ground beef, pork, or turkey without changing anything else—likely not even the cooking time. Add chopped Canadian bacon and call it “green eggs and ham”! Consider whisking in ¼ cup milk with the eggs for a slightly more quichelike effect.
SERVES 2
Olive oil spray
1 medium sweet potato or yam, diced
1½ cups meat-substitute crumbles
⅔ cup mild green chile sauce, or to taste
½ red bell pepper, cored, seeded, and diced
½ green bell pepper, cored, seeded, and diced
3 to 5 mushrooms, sliced
¼ head cauliflower, cut into bite-size florets (about 2 cups)
6 large eggs
⅛ teaspoon sea salt
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Spread the sweet potato in a thick layer. Cover with the meat substitute. Spoon ⅓ cup of the green chile sauce on top.
Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.
In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
The eggs in this recipe emerge intact, similar to poached eggs. Hearty whole-grain bread or bread with sunflower or other seeds will add texture to this dish.
SERVES 2
Olive oil spray
½ teaspoon cumin seeds or ground cumin
2 to 4 garlic cloves, thinly sliced
½ medium red onion, thinly sliced
½ orange bell pepper, cored, seeded, and thinly sliced
1 medium russet potato, cut into ½-inch cubes
Sea salt and freshly ground black pepper
1 dried ancho or other chile, stemmed, seeded, and crushed
½ head Savoy cabbage, shredded or thinly sliced
4 large eggs
2 thick slices rustic bread, preferably whole grain and/or seeded
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the cumin seeds in the pot, followed by the garlic, onion, and bell pepper. Toss in the potato cubes and lightly season with salt and pepper. Sprinkle on the chile.
Pack in the cabbage. Make four wells in the cabbage, each large enough to hold an egg. Then crack each egg into a well, keeping the yolks intact. It’s okay if the eggs leak out of their individual wells slightly. Lay the bread slices on top.
Cover and bake for 30 to 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Elizabeth Yarnell is on a mission to help busy people eat healthy, home-cooked meals without sacrificing their time, money, or taste buds. After a 1999 diagnosis of multiple sclerosis forced her to take a good look at her diet and lifestyle, she dove into researching the connection between what we eat and how we feel. The infusion cooking technique she subsequently invented and patented has not only given her a way to manage the course of her health but also provided a quick and convenient weeknight dinner solution that satisfies the pickiest of eaters.
Now a Certified Nutritional Consultant (CNC) and Natural Health Professional (CNHP) as well as a cooking school instructor and healthstyle coach, Elizabeth enjoys sharing knowledge and ideas about healthy eating, natural health remedies, and living a natural lifestyle on her blog, Effortless Eating for Healthier Bodies (EffortlessEating.com).
Elizabeth’s 2005 independently published cookbook, an earlier version of
Glorious One-Pot Meals,
spent eight weeks on the
Denver Post
bestseller list and was recognized by Best Books 2006; the National Indie Excellence Awards; iParenting Media, where it was named an Outstanding Product; and the Colorado Independent Publishers Association.
On her national tour Elizabeth speaks about healthy eating and cooking to audiences ranging from busy parents to empty nesters and from foodies looking for the next new cooking idea to MS patients and their patrons, heart disease sufferers, diabetics, cancer patients, and others who believe that bodies need and deserve good food. An event schedule can be found at GloriousOnePotMeals.com, along with answers to Glorious One-Pot Meal cooking questions, new recipes, video demonstrations, and much more.
Elizabeth lives in Denver, Colorado, with her husband and two children. The Glorious One-Pot Meal infusion cooking process holds U.S. (no. 6,846,504) and Canadian (no. 2,401,092) patents.
Copyright © 2005, 2009 by Elizabeth Yarnell
All Rights Reserved
BROADWAY BOOKS
and its logo, a letter B bisected on the diagonal, are trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data Yarnell, Elizabeth.
Glorious one-pot meals : a revolutionary new quick and healthy approach to Dutch-oven cooking/Elizabeth Yarnell.
p. cm.
1. Dutch oven cookery. 2. One-dish meals. 3. Quick and easy cookery.
I. Title.
TX840.D88Y37 2009
641
.5'89
—dc22
2008023029
eISBN: 978-0-7679-3163-2
v3.0