Glorious One-Pot Meals Part 4

In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth. Add the shrimp and stir to coat. Pour the entire mixture into the pot.

Layer in the tomatoes and the bell pepper slices. Sprinkle with lemon zest and parsley.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid.

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Pacific Island Seafood [image]

Adapted from a recipe out of Guam, the bananas give this meal a tropical flavor that my mother and mother-in-law both love. Be sure to cut any brown spots off the bananas before slicing.

Sweet potatoes and yams range tremendously in size. You may be able to use all of a medium sweet potato in a single meal. However, if it is ten inches or longer, use only part of it.

To make this dish even spicier, add a diced fresh jalapeno or serrano pepper to the onion layer at the bottom. SERVES 2 SERVES 2 Canola oil spray medium onion, thinly sliced4 to 6 garlic cloves, chopped or crushed1 tablespoon grated fresh ginger1 medium or large sweet potato, halved lengthwise and cut into -inch slices to pound shrimp or scallops2 bananas, cut into -inch slices green bell pepper, cored, seeded, and cut into thin strips2 teaspoons sugar teaspoon red pepper flakes2 tablespoons white or wine vinega.r.s.ea salt and freshly ground black pepper1 handful fresh spinach, or about 5 ounces frozenOne 14-ounce can diced tomatoes, drained, or 2 medium tomatoes, chopped Preheat the oven to 450F.

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

Scatter the onion in the pot. Sprinkle with the garlic and ginger. Cover with the sweet potato slices.

Arrange the shrimp or scallops in an even layer. Cover with the bananas, and tuck the bell pepper strips among the bananas.

In a measuring cup, mix tablespoon water with the sugar, red pepper flakes, and vinegar. Stir until the sugar is dissolved and season lightly with salt and pepper to taste. Pour half of the mixture evenly over the bananas and peppers.

Create a layer of spinach and top with the tomatoes. Pour the rest of the seasoned water over all.

Cover and bake for 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Penne Puttanesca [image]

Puttanesca is a traditional pasta dish that supposedly had its origins in the food prost.i.tutes cooked for themselves at the end of the night. The amount of spice called for here makes a medium-spicy dish. Adjust it according to your own taste. Although anchovy paste (or minced anchovies) is called for, don't worry if you don't have any or just want to leave it out.

A tip: Do not lift the lid "just to check" before this meal is done or it will take longer to cook and your pasta may not come out perfectly al dente. This recipe works equally well with fresh or frozen shrimp. Instead of broccoli and artichoke hearts, try this with spinach or green beans. Consider red bell peppers, zucchini, yellow squash, or eggplant as well. SERVES 2 SERVES 2 Olive oil spray1 cup penne teaspoon olive oil to pound shrimp, peeled and deveined4 to 6 garlic cloves, minced1 tablespoon drained capers1 teaspoon red pepper flakesOne 6-ounce can pitted black olives14 ounces artichoke hearts, canned or frozen, halved head broccoli, cut into florets, or 2 cups frozen3 tablespoons chopped fresh parsley1 teaspoon anchovy paste, or 2 to 4 minced anchoviesOne 14-ounce can diced tomatoes, drained Preheat the oven to 450F.

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

Scatter the pasta in the pot. Add cup water with the olive oil and stir gently to evenly coat and distribute the pasta.

Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.

Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.

Mix the anchovy paste with the tomatoes and pour 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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Scallops and Sweet Potatoes [image]

The sweet potatoes soften in the broth to emerge creamy and bursting with flavor. Even though this exciting meal doesn't contain chile peppers, ginger adds considerable zing. Be careful not to overdo the black pepper as it will intensify during cooking.

Chanterelle or hedgehog wild mushrooms heighten the flavor in this dish, but s.h.i.+take or b.u.t.ton mushrooms will taste good in a pinch.

To make julienne sticks, cut the potato into thin disks. Stack the disks and cut into thin sticks lengthwise. SERVES 2 SERVES 2 Canola oil spraysmall sweet potato or yam, julienned2 or 3 shallots, or medium onion, choppedSea salt and freshly ground black pepper5 to 7 mushrooms, preferably wild to pound sea or bay scallops, fresh or frozen4 to 7 garlic cloves, chopped1 tablespoon grated fresh ginger, or teaspoon ground1 tablespoon chopped fresh chives cup broth (chicken or vegetable)2 cups fresh or frozen green beans, cut in 2-inch lengths, or broccoli florets (about 2 cups)Juice of lemon (about 1 teaspoon) Preheat the oven to 450F.

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

Scatter the sweet potato in the pot.

Sprinkle on the shallots and lightly season with salt and pepper. Scatter on the mushrooms.

Arrange the scallops on top and lightly season with salt and pepper. Sprinkle on the garlic, ginger, and chives and pour the broth over all.

Add the green beans and drizzle with lemon juice.

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

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Scallops with Red and Yellow Peppers [image]

I love the rich, decadent sensation of scallops in my mouth, but you can make this recipe with any kind of seafood, fish, or poultry For a south-of-the-border kick, add a tablespoon of tequila to the sauce mixture and sprinkle with a tablespoon of chopped cilantro before adding the spinach.

Be sure to liberally coat the inside of the lid with oil so that the spinach will not dry out and stick. SERVES 2 SERVES 2 Olive oil spray4 garlic cloves, chopped1 medium potato, peeled or not, thinly sliced to pound sea or bay scallopsSea salt and freshly ground black pepper red bell pepper, cored, seeded, and thinly sliced yellow bell pepper, cored, seeded, and thinly sliced cup white wine2 teaspoons balsamic vinegar2 tablespoons honey cup broth (chicken or vegetable) or water teaspoon red pepper flakes2 cups roughly chopped fresh spinach Preheat the oven to 450F.

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

Sprinkle half the garlic in the pot. Arrange the potato slices in an overlapping pattern.

Place the scallops on the potatoes and lightly season with salt and pepper. Scatter on the bell peppers.

In a small bowl, mix the wine, vinegar, honey, broth, red pepper flakes, and the rest of the garlic. Pour over all.

Fill up the rest of the pot with spinach.

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

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Shrimp Masala with Rice [image]

Traditional masala spices are dry-roasted, which releases the aroma. Masala also calls for pureeing the onions and tomatoes together in a blender with the yogurt mixture. Here I offer a simplified masala, designed to be quick and easy. Of course, you may always vary any recipe to suit your own preferences.

You can purchase masala spice mix in a specialty food store, or you can make your own. Combine teaspoon garam masala, teaspoon curry powder, teaspoon ground coriander, teaspoon turmeric, and teaspoon cayenne. Keep leftover mix tightly covered in a dark cabinet.

Subst.i.tuting soy yogurt or light coconut milk is fine. Coconut milk used to get a bad rap for being high in saturated fat, but now we know it has the good kind of saturated fat.

Turmeric is an anti-inflammatory herb, thought to be good for diseases that cause internal swelling, such as multiple sclerosis, fibromyalgia, and arthritis. SERVES 2 SERVES 2 Canola oil spray medium onion, chopped1 cup basmati rice pound fresh or frozen shrimp, peeled and deveined4 garlic cloves, minced or crushed cup plain yogurt (regular, low-fat, or nonfat)One 14-ounce can coconut milk (regular or light)2 tablespoons chopped fresh cilantro2 scallions, white and green parts, sliced into thin rings teaspoon fresh lemon juice1 teaspoon masala spice mix (see headnote) yellow bell pepper, cored, seeded, and cut into 1-inch squares2 cups fresh or frozen cut green beansOne 14-ounce can diced tomatoes, drained, or 3 medium tomatoes, diced Preheat the oven to 450F.

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

Scatter the onion in the pot.

Rinse the rice in a strainer under cold water until the water runs clear. Add the rice to the pot and with the back of the spoon smooth the rice in an even layer over the onion.

Add the shrimp in a layer and sprinkle with garlic.

In a small bowl, combine the yogurt, coconut milk, cilantro, scallions, and lemon juice with the masala spice mix. Pour half of the mixture over the shrimp.

Add the bell pepper, green beans, and tomatoes. Pour the rest of the yogurt mixture over all.

Cover, place the pot on a cookie sheet to catch any overflow, 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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Mojo Shrimp [image]

The flavors here remind me of Jamaica, luring me in with the sweet citrus and then kicking it up with the chile peppers. SERVES 2 SERVES 2 Olive oil spray1 medium sweet potato, cut into julienne strips to pound shrimp, peeled and deveined cup fresh orange juice2 tablespoons fresh lime juice1 tablespoon chopped fresh oregano 1 teaspoon paprika teaspoon red pepper flakes teaspoon allspice4 to 6 garlic cloves, chopped teaspoon sea salt medium zucchini, halved lengthwise and cut into -inch slices2 bananas, sliced inch thick orange bell pepper, cored, seeded, and sliced Preheat the oven to 450F.

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

Scatter the sweet potato in the pot. Add the shrimp.

In a small bowl, mix the orange juice, lime juice, oregano, paprika, red pepper flakes, allspice, garlic, and salt.

Pour half of the mixture over the shrimp.

Add the zucchini and the bananas. Top with the bell pepper slices.

Pour the rest of the orange juice mixture over all.

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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Adobo Pork [image]

Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with cup of quinoa and 1 cup of broth for a more authentic South American meal.

Ancho chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They've been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder subst.i.tute.

You can use boneless frozen pork chops without increasing the cooking time. However, if they are frozen with the bone in, you may need to allow ten extra minutes in the oven. You can also subst.i.tute flank steaks or chicken pieces with good results.

I like to add a sliced fresh tomato to this recipe. Layer the sliced tomato on top if there is still s.p.a.ce in the pot after adding the green pepper. SERVES 2 SERVES 2 Canola oil spray 1 cup Arborio rice1 cup plus 2 tablespoons broth (beef, chicken, or vegetable) or water2 ancho chiles, stemmed, seeded, and chopped large onion, chopped teaspoon dried oregano teaspoon ground c.u.min teaspoon freshly ground black pepper teaspoon ground allspice2 tablespoons cider vinegar cup fresh orange juice2 teaspoons fresh lime juice to pound center-cut and deboned pork chops, 1 inch thickOne 15-ounce can corn, drained1 green bell pepper, cored, seeded, and cut into 1-inch strips Preheat the oven to 450F.

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. Tip the rice into the pot. Add the liquid, reserving 1 tablespoon, and stir to make an even layer.

In a small bowl, stir together the remaining 1 tablespoon of broth with the chiles, onion, oregano, c.u.min, pepper, allspice, vinegar, and orange and lime juices.

Place the pork chops in the pot and pour half of the mixture over them. Add the corn and bell pepper and pour in the rest of the spice mixture.

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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All-American Pot Roast [image]

The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it's left in the oven too long. For rarer meat, cut the vegetables into smaller cubes ( to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal.

To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or s.h.i.+takes.

My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.SERVES 2 Canola oil spray2 cups fresh or frozen pearl onions2 large potatoes, halved lengthwise and cut into -inch slicesSea salt and freshly ground black pepper to pound boneless chuck roast3 tablespoons tomato paste cup broth, preferably beef1 tablespoon plus 1 teaspoon Worcesters.h.i.+re sauce2 large carrots, sliced into coins, or1 cup whole baby carrots2 cups fresh or frozen cut green beans4 to 6 mushrooms, thickly sliced Preheat the oven to 450F.

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

Peel the onions, if using fresh, and drop them into the pot with the potatoes. Mix and lightly season with salt and pepper. Add the meat and again season with salt and pepper.

In a small bowl, whisk together the tomato paste, broth, and Worcesters.h.i.+re sauce until fully incorporated. Pour half of the mixture over the meat.

Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.

Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven. Serve immediately.

VARIATIONS.

Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.