For a great tasting dinner, without a lot of cleanup, look no further than a one-pot meal. The recipes for these comforting and healthy dishes below are complete meals that use ingredients that are in seasons. Add a salad, if you like, and some great tasting bread.
One of the best features of one-pot cooking is that the recipes often include vegetables, meat, rice, pasta, fresh herbs and spices all in one pot, making it a great way to cook a convenient and nutritious meal the whole family. One-pot meals can be steamed, sautéed, braised or baked and the “one pot” can be a saucepan, skillet, crock pot, pressure cooker or baking dish.
I find a large ovenproof skillet with a cover, the best pot to have in your kitchen. It can do the work of several pans in one.
Eggs Over Roasted Vegetables
- 3 cups small broccoli florets (about 1 inch in size)
- 12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2 to 3/4 inch pieces (about 2 cups)
- 1 large sweet potato, cut into 1/2 to 3/4 inch pieces (about 1 cup)
- 1 small red onion, cut into thin wedges
- 2 tablespoons olive oil, plus extra for the baking dish
- 6 eggs
- 2 ounces Italian Fontina cheese, shredded (1/2 cup)
- 1/2 teaspoon cracked black pepper
Preheat oven to 425 degrees F.
Coat a 3-quart rectangular baking dish with olive oil. Add broccoli, potatoes, onion, olive oil and 1/4 teaspoon salt, tossing to coat all the vegetables.
Spread the vegetable mixture evenly in the dish. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until the vegetables are tender and starting to brown. Remove the baking dish from the oven and reduce the heat to 375 degrees F.
Make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes. Sprinkle evenly with the shredded cheese and bake for 10 minutes more or until the egg whites are set and the yolks start to thicken. Sprinkle with pepper. Serve with some crusty Italian bread.
Roasted Chicken With Beans
- Two 15-ounce cans rinsed and drained Great Northern beans, or other white beans
- 1 tablespoon olive oil
- 6 chicken thighs (about 2-1/4 pounds total), skin removed
- Coarse sea salt and coarse black pepper for the chicken
- 2 medium carrots, thinly sliced
- 1 medium onion, cut into thin wedges
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- One 14 1/2 – ounce diced tomatoes, undrained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Preheat oven to 350 degrees F. Sprinkle the chicken with the coarse salt and pepper.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown the chicken about 10 minutes, turning once to brown both sides. Remove chicken from the skillet to a plate and set aside.
Add carrots, onion, celery and garlic to the drippings in the skillet. Cover and cook about 10 minutes or until the vegetables are tender, stirring occasionally. Stir in drained beans, undrained tomatoes, thyme, 1/4 teaspoon salt and cayenne pepper.
Bring to boiling. Arrange chicken thighs on top. Place skillet in the oven and bake, uncovered, about 25 minutes or until the chicken registers 180 degrees F on an instant read thermometer.
Spicy Braised Pot Roast And Vegetables
Coffee adds a rich, deep flavor to beef roasts.
- 3 pound beef chuck pot roast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon instant espresso coffee powder
- 1 tablespoon olive oil
- 1 large onion, cut into eighths
- 1 green bell pepper, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1/4 teaspoon crushed red (chili) pepper
- 1/4 teaspoon ground allspice
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch pieces
Preheat oven to 325 degrees F. Trim fat from the meat. Rub meat with the espresso powder, salt and black pepper.
In a 6-quart Dutch oven brown roast on all sides in the olive oil over medium-high heat. Transfer to a plate.
Add onion, bell pepper and garlic to the Dutch oven. Cook and stir for 4 to 5 minutes or until the onion and garlic are tender. Return roast to the Dutch oven. Add broth, crushed red pepper and allspice. Bring to boiling.
Bake, covered, for 1 3/4 hours. Add squash. Bake, covered, for 45 minutes to 1 hour more or until the meat and vegetables are tender.
Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in the Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 minutes until slightly thickened.
Serve sauce over meat and vegetables.
Chicago Style Deep Dish Pizza
- 1 tablespoon olive oil
- 1 lb. homemade or store-bought pizza dough
- 2 cups shredded part-skim mozzarella cheese
- 1 cup frozen chopped broccoli, defrosted and dried on paper towels
- 2 roasted red peppers, cut into thin slices
- 1/4 cup pitted Kalamata olives and cut in half
- 1 garlic clove, minced
- 1 can chopped Italian tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup freshly grated Pecorino Romano cheese
Let the dough come to room temperature about an hour before you are ready to make the pizza.
Preheat oven to 450 degrees F.
Coat a 12-inch cast iron or other heavy ovenproof skillet or baking pan with the 1 tablespoon of oil.
Stretch the dough into a 14 inch circle on a floured board or counter.
Carefully transfer the dough to the skillet and then turn the dough over, so both sides are evenly coated with oil. Gently press the edges of the dough 2 inches up the side of the skillet.
Sprinkle mozzarella evenly over the dough; top with broccoli, peppers, olives, tomatoes, garlic, basil and Pecorino cheese.
Bake pizza 45 minutes or until the dough is puffed and golden brown. Let rest for 5 minutes before cutting the pizza into slices.
Risotto With Shrimp And Peas
Technically this is not a one-pot meal because the broth needs to be heated before it can be added to risotto. At least it will be an easy pan to wash.
- 4 cups reduced-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 1/2 teaspoon coarse sea salt, plus extra for the shrimp
- 1/4 teaspoon freshly ground black pepper, plus extra for the shrimp
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen green peas
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 pound jumbo shrimp, peeled and deveined
Heat broth in a saucepan and turn the heat down to low.
Heat oil in a second saucepan over medium-high heat. Add shallots, salt and pepper; sauté 2 minutes.
Add rice and stir to coat in the oil. Cook, stirring constantly, 2 minutes.
Add wine and cook until the wine is absorbed, about 2 minutes.
Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until the liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until the rice is al dente, about 25 minutes.
Sprinkle the shrimp with salt and pepper. Add green peas and shrimp to the risotto and cook, stirring gently, until the shrimp are just until firm and bright pink.
Add butter, cream and cheese, stirring until incorporated. Serve immediately.