Glorious One-Pot Meals Part 10

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Boulder Polenta [image]

Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you're not into tofu, subst.i.tute eight ounces of ricotta cheese.

Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer.

Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid. SERVES 2 SERVES 2 Olive oil spray cup dry polenta1 cups broth (vegetable or chicken) or water6 to 10 ounces extra-firm or firm tofu, drained and pressed (see headnote)3 to 4 tablespoons grated Parmesan orpecorino Romano cheese4 ounces mozzarella cheese, grated or inchunks4 to 6 garlic cloves, minced teaspoon dried basil1 tablespoon drained capers8 ounces pitted black olives, slicedOne 10-ounce package frozen spinach, or 2 large handfuls fresh4 to 8 mushrooms, fresh or dried, coa.r.s.ely chopped teaspoon grated nutmeg Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.

In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses. Add the garlic, basil, capers, and olives and mix lightly. If using fresh spinach, fold it into the mixture. If the spinach is a frozen block, chop it into large pieces and set them in the pot next so the other ingredients can be piled around the chunks. Then spoon half of the tofu mixture into the pot.

Scatter the mushrooms and top with the rest of the tofu mixture. Sprinkle with nutmeg.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Curried Veggies [image]

A vegetarian dish br.i.m.m.i.n.g with Indian flavors, this recipe reminds me of a meal I ate in a London restaurant after enjoying a rip-roaring rock musical in Soho. I hope you have as much fun eating this one as I did that night!

For an even healthier meal, use parboiled and precooked brown rice (labeled "instant") with the same amount of liquid. SERVES 2 SERVES 2 Canola oil spray2 garlic cloves, chopped medium onion, halved and sliced1 fresh jalapeno chile, stemmed, seeded, and chopped1 cup basmati rice1 cup plus 1 tablespoon vegetable broth teaspoon garam masala teaspoon ground turmeric teaspoon ground c.u.min2 carrots, sliced into coins1 parsnip, sliced into coins2 cups cauliflower florets1 medium zucchini, halved lengthwise and cut into -inch slices2 cups fresh or frozen green peas Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with canola oil.

Scatter the garlic, onion, and chile in the pot.

Rinse the rice in a strainer under cold water until the water runs clear, then add to the pot.

In a measuring cup, stir together the broth, garam masala, turmeric, and c.u.min. Pour two-thirds of the broth over the rice. Stir the rice to coat the grains and spread them evenly.

Add the carrots, parsnip, cauliflower, zucchini, and peas in layers in this order. Pour the rest of the broth-spice 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.

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Eggplant Parmesan [image]

While my mother wouldn't be caught dead serving jarred marinara sauce, I've found quality organic brands speed up prep time and taste as good as homemade. Sometimes I'll doctor the sauce with fresh tomatoes, zucchini, or green peppers from the garden. Or I'll add roasted green chiles (available frozen, canned, or fresh in the fall) or red pepper flakes for a flavor boost.

If using a nondairy cheese, be aware that brands containing casein retain more of the creaminess a.s.sociated with real cheese than those without. While the presence of casein shouldn't affect most lactose-intolerant people, it is an animal product and could cause those allergic to dairy to have a reaction.

Instead of using prepared marinara sauce, you could stir the herbs directly into a can of crushed tomatoes and pour this mixture over the layers of eggplant. SERVES 2 SERVES 2 Olive oil spray1 cup elbow macaroni3 to 6 garlic cloves, minced teaspoon dried oregano teaspoon dried basil, or 1 tablespoon chopped freshSea salt and freshly ground black pepper8 to 12 ounces prepared marinara sauce1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)8 to 10 ounces mozzarella and/or provolone cheeses, shredded or sliced4 or 5 cremini mushrooms, slicedSpinach, artichoke hearts, black olives, or other veggies, optionalGrated Parmesan cheese, optionalBread crumbs, optional Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Place the pasta in the pot and add cup water. Stir to coat the noodles and spread them in an even layer.

Mix the garlic, oregano, basil, and salt and pepper into the jar of marinara sauce. Layer about half the eggplant in the pot and cover it in marinara sauce.

Next distribute a light blanket of cheese (about half) over the sauce. Add a layer of the mushrooms and other veggies such as artichoke hearts and olives, if desired.

Repeat, beginning with the eggplant layer, until the pot is full. Sprinkle with Parmesan and/or bread crumbs, if desired.

Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Eggplant with Garlic Sauce and Sticky Rice [image]

Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sus.h.i.+ rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce-broccoli, tofu, chicken, or whatever you like.

Edamame are soybeans. The j.a.panese traditionally like to munch on these, boiled and salted, as a healthy source of protein.

If you aren't familiar with jicama, try it-it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudite. If not using jicama, subst.i.tute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained. SERVES 2 SERVES 2 2 teaspoons sesame oil1 cup sus.h.i.+ rice1 cup plus 2 tablespoons vegetable broth1 small eggplant, peeled or not, cut into1-inch cubes (about 2 cups)2 scallions, white and green parts, cut diagonally into 1-inch lengthsSea salt4 to 6 garlic cloves, chopped cup soy sauce2 tablespoons sugar1 tablespoon rice vinegar1 tablespoon sake or dry sherry teaspoon chili oil1 tablespoon cornstarch1 teaspoon red pepper flakes, optional jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks) red bell pepper, cored, seeded, and cut in bite-size pieces1 cup fresh or frozen edamame, sh.e.l.led Preheat the oven to 450F.

Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.

Add the eggplant and sprinkle with scallions. Salt liberally ( to teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.

In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.

Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.

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Glorious Macaroni and Cheese [image]

This is a mac-and-cheese you can actually feel good about serving. Subst.i.tute any vegetables you prefer to boost the nutrition of this meal far beyond any boxed version bought at the store.

Traditionally, American-style macaroni and cheese is made primarily with Cheddar cheese, but personally I'm a fan of using mozzarella and Monterey Jack. Of course, you can mix and match any combination of cheeses in this meal. Nondairy cheeses perform about as well as real cheeses in Glorious One-Pot Meals, although I usually look for those listing casein as an ingredient for that cheesy gooeyness that's more like the real stuff. Casein might be a problem for vegans and those with mild dairy allergies, so keep this in mind.

You can use much less cheese than I recommend and the dish will still turn out pretty cheesy. If you find it is too rich, try using harder, lower-fat cheeses such as Swiss, provolone, or Parmesan. Enjoy experimenting with your favorite cheeses.

Some noodles and cheese may form a crusty layer along the bottom and lower sides of the pot. While my husband enjoys crunching these tasty strips, stirring well to coat the noodles with water when building the pot and paying careful attention to when the aroma first escapes the oven will help you avoid this. SERVES 2 SERVES 2 Olive oil spray2 cups macaroni teaspoon olive oil8 to 12 ounces cheese, such as Cheddar, mozzarella, or Monterey Jack, sliced or grated3 to 5 garlic cloves, chopped1 tablespoon chopped fresh oregano, or teaspoon driedSea salt and freshly ground black pepper yellow bell pepper, cored, seeded, and cut into thin strips head broccoli, cut into florets (about 2 cups)2 handfuls fresh spinach, shredded (about 2 loosely packed cups)2 or 3 plum tomatoes, chopped, or one 14-ounce can, drained, liquid reserved, optional Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil, taking care to fully coat all interior surfaces.

Pour the pasta into the pot.

Combine cup water and the olive oil in a measuring cup. (If using canned tomatoes, drain and use the liquid to replace the water.) Stir and pour over the pasta. Mix gently to coat all the noodles and spread them evenly in the pot.

Layer about half the cheese over the pasta. Sprinkle with half the garlic and half the oregano and lightly season with salt and pepper.

Add the bell pepper and broccoli in even layers and cover with the remaining cheese. Sprinkle with the remaining garlic and oregano and season lightly with salt and pepper.

Top with the spinach and, if you choose, tomatoes.

Cover and bake for 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Farmhouse Pasta [image]

Want to add meat to this meal? Consider strips of salami or prosciutto. SERVES 2 SERVES 2 Olive oil spray cup pine nuts2 cups rigatoni or other tubular pasta teaspoon olive oil medium red onion, sliced4 ounces soft goat cheese cup oil-packed sun-dried tomatoes, chopped teaspoon red pepper flakes1 tablespoon chopped fresh basil3 tablespoons balsamic vinegar5 mushrooms, sliced5 to 7 large kale leaves, stemmed and roughly chopped (about 2 cups; see page 30 for advice on removing stems) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

While the oven is preheating, place the pine nuts on a cookie sheet in the oven to lightly toast. Keep an eye on them, as they will take only a couple of minutes to turn golden. Remove from the oven and let cool.

Pour the pasta into the pot, add cup water, and stir to make an even layer.

Scatter on the onion and distribute the goat cheese in chunks.

Distribute the sun-dried tomatoes on top of the cheese and sprinkle with the red pepper flakes, basil, and vinegar.

Add the mushrooms and finish with as much kale as you can fit into the pot. Make sure the lid fits tightly.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Greek Eggplant with Bread Stuffing [image]

This is a complete and hearty vegetarian meal. To make this meal vegan, just omit the feta cheese or use a soy or rice cheese subst.i.tute. Try this dish with mozzarella cheese for a different flavor combination. SERVES 2 SERVES 2 Olive oil spray medium onion, finely chopped red bell pepper, cored, seeded, and finely choppedOne 14-ounce can diced tomatoes, drained1 tablespoon chopped fresh oregano, or 1 teaspoon dried4 to 6 garlic cloves, minced2 tablespoons chopped fresh parsley cup bread crumbsFreshly ground black pepper1 medium eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)3 ounces feta cheese, crumbledOne 15-ounce can chickpeas, drained and rinsed Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

In a medium bowl, mix the onion, bell pepper, tomatoes, oregano, garlic, parsley, and bread crumbs. Season with pepper to taste.

Arrange half of the eggplant in a layer in the pot.

Blanket with half of the feta, spoon in half the bread crumb mixture, and top with half of the chickpeas.

Repeat the layers with the rest of the ingredients.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Indian Tofu [image]

You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles.

To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using.

See page 168 for a discussion on preparing tofu. SERVES 2 SERVES 2 Olive oil spray1 cup basmati rice6 to 8 ounces extra-firm tofu, drained and pressed cup dry red wine1 serrano chile, stemmed, seeded, and chopped teaspoon garam masala teaspoon ground turmeric teaspoon ground c.u.min teaspoon sea salt medium onion, choppedOne 15-ounce can lentils, drained and rinsed1 large Anaheim green chile, roasted, stemmed, seeded, peeled, and chopped (see headnote)2 cups bite-size cauliflower florets medium zucchini, quartered lengthwise and thickly sliced (about 2 cups)2 or 3 medium tomatoes, diced, or one 14-ounce can, drained and chopped Preheat the oven to 450F.

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 into the pot. Add 1 cup plus 1 tablespoon water (or vegetable broth) and stir to coat the grains and spread them in an even layer.

Squeeze the tofu as dry as possible and cut into 1-inch cubes. Place in a medium bowl.

In a measuring cup, mix the wine with the serrano chile, garam masala, turmeric, c.u.min, and salt. Drizzle over the tofu while stirring the cubes.

Scatter the onion in the pot. Add the lentils and spread in an even layer. Blanket with the roasted chile.

Arrange the tofu in a layer in the pot. Top with layers of the cauliflower, zucchini, and tomatoes.

Cover and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Israeli Tempeh [image]

Tempeh is a soy-based product with a nubby texture. Tahini, or sesame paste, is commonly used in the Middle East as a dressing for falafel (fried chickpea patties) and is an ingredient in hummus and other dishes. Tahini separates when stored; be sure to mix it well before using. Both are easily found at natural food stores (look for tempeh in the refrigerated section next to the tofu).

I never peel beets for Glorious One-Pot Meals. Instead, I scrub them well with a brush and use a veggie wash to rinse away any residual grime. Then I simply slice them and toss them in the pot. Try golden beets in this recipe for a change from the typical red ones. They're just as sweet but won't color your entire meal red. SERVES 2 SERVES 2 Olive oil spray medium onion, slicedOne 8-ounce package tempeh (the 5-grain variety, if possible) cup tahiniJuice of lemon3 to 5 garlic cloves, minced2 tablespoons chopped fresh parsley teaspoon Tabasco or other hot sauce1 tablespoon balsamic vinegar2 to 4 beets, preferably golden, thickly sliced4 to 6 cremini mushrooms, thickly sliced2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Scatter the onion in the pot. Lay the tempeh block on top of the onion.