Glorious One-Pot Meals Part 7

Subst.i.tute a minced jalapeno chile instead of the cayenne. Or use four shakes of red pepper flakes.

Shrimp and/or scallops instead of, or along with, the chicken taste great, too. Or try tofu (use extra-firm cubes).

Use sweet or white potatoes instead of rice.

Bahamian Chicken [image]

The spicy tropical tastes of the Bahamas can be yours without leaving home! As in all the recipes, there's no need to peel the potatoes; in fact, the skin is the most nutritious part, so save yourself the trouble and leave it on. And try this meal with sweet potatoes rather than white, or subst.i.tute pork for the chicken. Use seitan (a wheat product found near the tofu in the refrigerated section of your health food store) for a vegetarian alternative. SERVES 2 SERVES 2 Canola oil spray teaspoon c.u.min seeds to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper2 to 4 garlic cloves, chopped1 medium potato, cut into 1-inch cubes red or orange bell pepper, cored, seeded, and cut into 1-inch wedges small yellow summer squash, cut into 1-inch chunks head broccoli, cut into florets (about 2 cups)3 tablespoons rice or wine vinegar3 tablespoons fresh orange juice teaspoon dried oregano teaspoon paprika teaspoon ground allspice teaspoon red pepper flakes Preheat the oven to 450F.

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

Sprinkle the c.u.min seeds in the pot. Place the chicken in the pot and lightly season with salt and pepper; sprinkle with the garlic.

Arrange the potato on top of the chicken. Add the bell pepper, squash, and broccoli in layers.

In a small bowl, mix the vinegar, orange juice, oregano, paprika, allspice, black pepper to taste, and red pepper flakes. Pour over the vegetables.

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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California Chicken [image]

In a pinch, subst.i.tute a drained can of diced tomatoes for fresh and any kind of wine for the dry sherry. For light and fluffy couscous, fluff it with a fork and let sit for a few minutes before eating. An easy way to peel an avocado is to halve it lengthwise and remove the pit by striking it firmly with the blade of a knife and twisting slightly to loosen. Then, make a few lengthwise cuts and a few cuts across, making sure not to pierce the skin. Push the avocado inside out and effortlessly knock the cubes of flesh from the skin. SERVES 2 SERVES 2 Olive or canola oil spray cup couscous to pound chicken b.r.e.a.s.t.s or thighs teaspoon freshly ground black pepper green bell pepper, cored, seeded, and cut into strips2 tomatoes, cut into wedges cup small pitted ripe olives, sliced1 firm-ripe avocado, sliced or cubed medium onion, chopped1 teaspoon celery salt teaspoon dried marjoram teaspoon dried basil1 tablespoon dry sherry1 tablespoon fresh lemon juice Preheat the oven to 450F.

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

Pour the couscous into the pot. Add cup water and stir to make an even layer of the grains.

Arrange the chicken on top of the couscous and season lightly with pepper.

Add the bell pepper, tomatoes, and olives in separate layers, and again season lightly with pepper. Layer the avocado on top of everything.

In a small bowl, combine the onion, celery salt, marjoram, basil, sherry, and lemon juice and distribute over the ingredients in 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.

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Chicken Cacciatore [image]

This is an easy dish, perfect both for chilly nights and for when you have an abundance of vegetables. Cacciatore Cacciatore means "hunter" in Italian. This is the dish hunters would make from whatever was available after a day of hunting and foraging. means "hunter" in Italian. This is the dish hunters would make from whatever was available after a day of hunting and foraging.

Use any vegetables you wish-try cubed eggplant, sliced carrots, green beans, spinach, broccoli, cauliflower florets. Orzo is rice-shaped pasta, but bow ties (farfalle) also work well in this meal.

For a heartier flavor, subst.i.tute dry white wine for the water plus part of the tomato liquid, and use chicken on the bone. If using fresh herbs instead of dried, use one tablespoon of each. SERVES 2 SERVES 2 Olive oil spray medium onion, thinly slicedOne 14-ounce can tomatoes teaspoon dried basil teaspoon dried oregano teaspoon dried marjoram 1 cup orzo to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper3 to 5 garlic cloves, chopped small yellow squash, halved lengthwise and cut into -inch slices small zucchini, halved lengthwise and cut into -inch slices green bell pepper, cored, seeded, and julienned red bell pepper, cored, seeded, and julienned1 tablespoon drained capers, optional 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.

Drain the tomatoes into a large measuring cup and add water as needed to make 1 cup of liquid. Mix the tomato liquid with the herbs. Chop the tomatoes and set aside.

Add the orzo to the pot in an even layer. Pour cup of the herbed liquid over the orzo.

Place the chicken on the orzo and lightly season with salt and pepper. Sprinkle with the garlic.

Spread the tomatoes over the chicken. Layer in the squash, zucchini, and bell peppers, and season lightly with salt and pepper to taste. Pour the remaining cup of herbed liquid over all. If using, scatter the capers on top.

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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Chicken Marbella [image]

This was a popular and exotic dinner party recipe in the "mod" 1960s. My mother-in-law made the traditional version for us recently, and though my husband typically doesn't like fruit with meat, even he licked his plate clean! I cut the amount of brown sugar called for in the original version immensely because I feel the prunes add a lot of sweetness. You could even omit the sugar entirely and still enjoy a sweet-tasting meal. SERVES 2 SERVES 2 Olive oil spray to pound chicken b.r.e.a.s.t.s or thighs cup pitted prunes, chopped cup pitted Spanish green olives, halved2 tablespoons capers, with a bit of juice2 tablespoons red wine vinegar2 tablespoons olive oil cup white wine2 tablespoons light brown sugar2 teaspoons dried oregano2 teaspoons finely chopped fresh parsley6 to 8 new potatoes, cubedSea salt2 portobello mushrooms, sliced8 to 10 Brussels sprouts (about 6 ounces), trimmed and halved lengthwise2 bay leaves Preheat the oven to 450F.

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

Arrange the chicken in a single layer in the pot. Sprinkle with the prunes, olives, and capers.

In a small bowl, mix the vinegar, olive oil, wine, brown sugar, oregano, and parsley until the sugar dissolves. Pour half of the mixture evenly over the chicken. Add the potatoes and season lightly with salt.

Spread the mushrooms in a layer. Top with the Brussels sprouts. Pour the rest of the liquid over all and tuck the bay leaves into crevices.

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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Chicken Marsala [image]

The Marsala and fennel seeds give this recipe the familiar flavor of the cla.s.sic dish, while the red pepper flakes add a bit of a kick. If you are a fennel fan, double the amount given here. You can grind fennel seeds in a mortar or purchase the spice already ground.

Feel free to use any type of fresh or dried mushrooms. Cut dried mushrooms into thin pieces to be certain they will hydrate enough. To presoften particularly thick dried mushrooms, soak them in boiling water for 15 minutes before draining, chopping, and adding to the pot. SERVES 2 SERVES 2 Olive oil spray1 shallot, thinly sliced4 to 6 garlic cloves, chopped1 cup whole wheat couscous cup broth (chicken or vegetable) cup Marsala teaspoon red pepper flakes teaspoon ground fennel seeds to pound chicken b.r.e.a.s.t.s or thighs1 cup dried porcini mushrooms1 cup baby carrots, cut into thirds medium zucchini, cut into -inch slices (about 2 cups)2 fresh rosemary sprigs Preheat the oven to 450F.

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

Sprinkle the shallot and half the garlic in the pot. Add the couscous.

In a small bowl, mix the broth, Marsala, red pepper flakes, and fennel. Pour half the liquid over the couscous. Stir to coat all the grains and make an even layer.

Set the chicken on top of the couscous in a single layer. Pour the rest of the liquid over the chicken and top with the remaining garlic.

Scatter on the mushrooms and carrots.

Stack the zucchini rounds and cut into six wedges (like a pizza). Scatter the wedges on top, filling the pot. Tuck the rosemary sprigs into crevices.

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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Chicken Piccata [image]

You can use boneless and skinless chicken if you prefer. You can even use frozen boneless chicken pieces without thawing them first. And, of course, use any kind of squash you like, or subst.i.tute another vegetable.

If you don't have any broth on hand, you can use water, but you will sacrifice some of the distinctive piccata flavor. Stock your pantry with bouillon cubes or a few cans or boxes of broth. If you have some left over, freeze it in a zip-top freezer bag for another Glorious One-Pot Meal. You can drop the broth in as a frozen slab and it won't change the cooking time. SERVES 2 SERVES 2 Olive oil spray1 cup Arborio rice1 cup broth (chicken or vegetable) to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper1 shallot, or 2 garlic cloves, minced2 teaspoons chopped fresh parsley3 tablespoons drained capers1 lemon red bell pepper, cored, seeded, and sliced into strips head broccoli, cut into florets (about 2 cups) 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. Tip the rice into the pot, add the broth and 2 tablespoons water, and stir to make an even layer.

Put the chicken in the pot and lightly season with salt and pepper. Sprinkle with the shallot, parsley, and capers.

Cut the lemon in half and slice one half into rounds, reserving the other half. Top the chicken with a layer of lemon rounds.

Add the bell pepper and broccoli and lightly season with salt and pepper. Squeeze the juice from the other half of the lemon over all, taking care to remove the seeds.

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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Chicken Satay [image]

My husband declares this dish "insanely good," and he's right. While satay is traditionally broiled or grilled, this Glorious One-Pot Meal version retains all the flavor and skips the ha.s.sle of threading skewers, basting, and hovering over a grill.

I sometimes use bouillon cubes to make stock just because they store well and allow you to make any amount you need. Look for low-sodium bouillon cubes in the health food store. Of course, you can use prepared vegetable or chicken broth instead.

Make this recipe hot and spicy by adding a teaspoon of Asian chili sauce or minced hot pepper. Or make it vegetarian by subst.i.tuting tofu for the chicken. (Be sure to weight the tofu and then blot it with paper towels to remove excess liquid.) SERVES 2 SERVES 2 Canola oil spray or sesame oil1 scallion, white and green parts, sliced into thin rings2 tablespoons peanut b.u.t.ter2 tablespoons soy sauce1 tablespoon light brown sugar1 tablespoon grated fresh ginger, or teaspoon ground1 or 2 garlic cloves, chopped1 cup broth (chicken or vegetable)1 cup rice to pound chicken thighs or b.r.e.a.s.t.s head red cabbage, shredded (about 2 cups)About 2 cups fresh or frozen snow pea pods1 large s.h.i.+take mushroom, thinly sliced Preheat the oven to 450F.

Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil.

In a small bowl, whisk the scallion, peanut b.u.t.ter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth. Whisk until the sugar is dissolved and peanut b.u.t.ter is emulsified.

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

Add the chicken and drizzle with one-third of the peanut b.u.t.ter sauce.

Arrange the cabbage on top and pour half of the remaining sauce over it.

Add the snow peas and mushroom in another layer and 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. If the rice is still crunchy, fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.

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Citrus-Ginger Chicken with Root Vegetables [image]

This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they've been enjoying turnips and parsnips-vegetables with undeserved bad reputations.

Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin. SERVES 2 SERVES 2 Olive or canola oil spray1 small orange, preferably organic1 small lemon, preferably organic2 tablespoons grated fresh ginger, or 1 teaspoon ground2 tablespoons honey to pound chicken thighs or b.r.e.a.s.t.s sweet potato, cut into -inch chunks parsnip, cut into -inch slices turnip, cut into -inch slices6 to 12 asparagus stalks, trimmed and cut into thirds, or head broccoli, cut into florets (about 2 cups) Preheat the oven to 450F Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.

Grate the zest from half of the orange and lemon into a small mixing bowl. Leave the end of the lemon intact. Add the ginger and honey to the bowl.

Slice the orange and lemon in half and squeeze the juice from each sc.r.a.ped half into the bowl. Stir until the honey dissolves.

Slice the remaining halves into thin rounds and arrange them in a single layer in alternating order (orange, lemon, orange, lemon, etc.) to cover the bottom of the pot. Use any remaining slices as a garnish when serving or save for another purpose.

Arrange the chicken on top of the citrus rounds and pour half of the juice mixture over the chicken.

Add the sweet potato, then the parsnip and turnip. Cover with the remainder of the juice mixture, making sure to include the bits of zest and ginger. Top with a final layer of the asparagus.

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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Frozen Dinner in a Flash [image]

An exceptionally speedy method of producing a healthy and nutritious meal from frozen ingredients, this baseline recipe can be used with a variety of frozen foods. Be sure to keep all ingredients frozen until ready to add to the pot. Try it with frozen fish fillets instead of chicken b.r.e.a.s.t.s and Cajun seasoning or salsa instead of teriyaki sauce. In fact, almost any sauce you would use when grilling, such as a barbecue-type sauce or oil-and-vinegar-based salad dressing or marinade, also works well as a flavoring in a Glorious One-Pot Meal.

I keep bags of frozen vegetables in my freezer for convenient Glorious One-Pot Meals. I often mix and match frozen corn, peas and carrots, broccoli, and green beans. Frozen hash browns become similar to chunky mashed potatoes when cooked this way. To make your potatoes smoother and creamier, add cup of liquid, such as water, wine, broth, or even milk. SERVES 2 SERVES 2 Canola oil spray10 to 12 ounces frozen hash browns (not the patties)Sea salt and freshly ground black pepper to pound boneless chicken b.r.e.a.s.t.s or thighs, frozen separately cup teriyaki sauce, or more to tasteOne 10-ounce bag frozen mixed vegetables Preheat the oven to 450F.

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

Shake the hash browns into the pot and season lightly with salt and pepper.

Arrange the chicken on top of the hash browns. Pour the teriyaki sauce over the chicken.

Add enough frozen mixed vegetables to fill the pot. Drizzle with more teriyaki sauce, if desired.

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