YumSugarSource: 5 One-Pot Meals to Make This Week
One of the main stresses in my life happens to be doing the dishes. Cooking a delicious, homemade meal is great and all, but the war zone of dirty dishes that emerges from that can be totally disheartening. That's why I like to turn to one-pot meals that minimize the mess. Here are five delicious recipes that only require one dish.
1.Shrimp Étouffée: A savory shrimp dish loaded with flavorful ingredients is not only fast and easy but only requires one pot!
1/2 cup unsalted butter
2 medium onions, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1/2 cup flour
3-1/2 cups water
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons lemon juice
1 teaspoon salt
2 bay leaves
1/4 teaspoon dried thyme leaves
2 pounds medium shrimp, peeled and deveined
1 teaspoon hot pepper sauce, such as Tabasco
Hot cooked rice, for serving
- Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender.
- Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil.
- Reduce heat, cover, and simmer 30 minutes, stirring occasionally.
- Stir in shrimp and hot sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.
Makes 8 servings.
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2. King Ranch Chicken Casserole: Casseroles are some of the most satisfying meals out there, and this chicken casserole is no exception. Two added bonuses? You can make this ahead of time and freeze it, and - you guessed it - it only uses one dish.
King Ranch Chicken Casserole
From Anna Monette Roberts
Make cleanup a breeze by using disposable tin containers rather than glass or enameled cast iron. If you plan on freezing the casserole, there is no need to bake it. Simply wrap it tightly in plastic wrap, date it, and be sure to eat it within 3 months. When you are ready to bake, remove the plastic wrap, and complete step four of the directions.
2 cups chicken broth
1 cup semi-condensed cream of mushroom soup, such as Amy's
1 10 ounce can diced tomatoes with green chile peppers
2 tablespoon canola oil
1 onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
Garlic salt, to taste
1 12 ounce package corn tortillas, sliced into 1-inch strips
3 cups chicken breast meat, shredded
10 ounces white cheddar cheese, shredded
- Set oven to 350ºF. Combine chicken broth, mushroom soup, and tomatoes with green chiles in a large liquid measuring cup.
- In a sauté pan, heat one tablespoon oil over high heat. Add chopped onion, and sauté for 5-10 minutes without stirring, until brown on one side. Stir once, and allow to sauté another 5-10 minutes until brown on the other side. Add bell pepper and chili powder, and cook another 5 minutes, until bell pepper is wilted. Sprinkle garlic salt or regular salt to taste.
- In a 9-inch by 13-inch baking dish, grease the bottom and sides with remaining oil. Cover the bottom with a third of the tortilla strips. Spread half of the sautéed vegetables and shredded chicken over the tortilla strips. Pour a third of the soup mixture over the casserole, then sprinkle a third of the cheese on top. Create a second layer of tortilla strips, and add the same fillings. Top the casserole with a third layer of tortilla strips, and sprinkle the remaining cheese on top.
- Cover the casserole dish with foil, and bake for 30-45 minutes. Uncover the casserole, and set the oven to broil. Broil the top of the casserole until cheese is bubbly and beginning to brown, about five minutes.
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3. Lemony Chicken With Israeli Couscous: This chicken dish is incredibly straightforward, but the flavors involved, like saffron and dry white wine, make it elegant and sumptuous.
Chicken and Israeli Couscous With Tomato and Lemon
From Martha Stewart Living
1 tbsp extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds chicken thighs (4 to 6 thighs)
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving
- Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
- Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
- Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
- Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.
Nutritional Information Per Serving: 446 calories, 3g saturated fat, 9g unsaturated fat, 86mg cholesterol, 45g carbohydrate, 342mg sodium, 32g protein, 9g fiber
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4. Peppered Pork Tenderloin With Sweet Potatoes and Sauce: With a little bit of advanced planning, you can put together a pork tenderloin feast for your friends and family. This dish only utilizes one pot, and the result is tender and delicious.
Peppered Pork Tenderloin With Coconut Cranberry Sauce
Adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm
2 medium pork tenderloins (about 2 pounds), silverskin removed*
1/3 cup kosher salt, for brining, plus more for seasoning
1/4 cup sugar
2 medium sweet potatoes
2 tablespoons coarsely ground black pepper
2 tablespoons grapeseed or canola oil, plus more as needed
1 large red onion, minced
1/2 cup coarsely chopped dried cranberries, preferably Craisins
1/2 cup naturally brewed ponzu
One 14-ounce can coconut milk, shaken
1 tablespoon unsalted butter
*If you're unfamiliar with this skill, ask your butcher to remove the silverskin for you.
- At least 2 and up to 4 hours in advance, brine the pork: in a bowl large enough to hold the pork and the brin, combine the 1/3 cup salt, the sugar, and 8 cups of water. Stir to dissolve the salt and sugar, and add the pork. If the pork isn't covered, add more water and refrigerate for 2 to 4 hours.
- Preheat the oven to 450 degrees F. Bake the sweet potatoes until they are soft, about 40 minutes. Do not turn off the oven.
- About 15 minutes before the potatoes are done, rinse the pork and pat dry. Season lightly with salt and coat with the pepper. Heat a medium sauté pan over medium heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the pork and sauté on all sides, 2 to 3 minutes. Transfer the pan to the oven and roast for 6 to 8 minutes for medium, or to an internal temperature of 150 degrees F. Alternatively, insert a paring knife into the thickest part of the meat. If the juices run clear and the knife feels hot, the pork is done. remove the pork to a cutting board and let rest.
- Add a touch more oil to the pan and swirl to coat the bottom. When the oil is hot, add the onions and dried cranberries and sauté, stirring, until the onions have browned lightly, 4 to 5 minutes. Add the ponzu, deglaze, and reduce the liquid by half, about 1 minute. Whisk in the coconut milk and butter and season with salt and pepper.
- Cut the pork into 12 slices. Divide the sauce among four individual serving plates. Scoop out the potato from its skin and divide it among the plates. Surround each scoop of potato with 3 slices of pork and serve.
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5. Dilly Clam Chowder: Most soups only require one pot, like this lighter take on clam chowder. It has a lot of delicious flavor but doesn't leave behind a huge mess in the kitchen.
From The Sweet Life by Sam Talbot
2 tablespoons olive oil
2 slices thick-cut bacon, chopped into small pieces
1 pound red or white russet potatoes, peeled and coarsely chopped
1 large Vidalia or yellow onion, diced
2 celery ribs, diced
2 garlic cloves, finely chopped
1 1/2 teaspoons Old Bay seasoning
1 tablespoon celery seeds
1/4 cup rice flour
2 8-ounce cans minced clams
1/2 cup dry white wine
2 cups bottled clam juice
2 cups low-sodium chicken broth
1 cup almond milk
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 dozen littleneck clams, scrubbed
1/4 cup chopped fresh dill
Salt and freshly ground pepper
- In a medium saucepan, heat the oil over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon begins to brown, two to three minutes. Add the potatoes, onion, celery, garlic, Old Bay seasoning, and celery seeds. Cook, stirring frequently, until the onion and celery are translucent, two to three minutes.
- Sprinkle the rice flour over the vegetables and stir for one minute to make a roux. Add the canned minced clams and wine, stirring well to combine. Pour in the clam juice, broth, milk, Worcestershire sauce, and hot sauce. Bring the soup to a simmer and cook, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.
- Add the whole clams and the dill, cover the pot, and cook until the clams open, eight to 10 minutes. Discard any unopened shells. Season to taste with salt and pepper.
Nutritional information per serving: 236 calories, 15 g protein, 25 g carbohydrates, seven g total fat (one g saturated), 32 mg cholesterol, three g fiber, 1,169 mg sodium
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