One-Pot Meals Every Week

on October 22, 2008 at 8:48 AM

We're going to institute something around here that I like to call "One-Pot Wednesdays" where each week I feature a tasty but easy meal that I've tested myself using only one pot (i.e. stock pot, crock pot, Dutch oven, skillet, etc.).

Why "one pot," you ask? Well, judging from the popularity of the Crock Pot Moms group and the number of questions inquiring about delicious one-pot recipes, CafeMoms are busy moms and need quick and easy ideas for dinner. Why "Wednesdays?" The middle of the week gets so hectic. Hopefully, these recipes will help you see the light at the end of the tunnel.

First up is Turkish Eggplant in a Dutch Oven, which I've (very) slightly adapted from Elizabeth Yarnell's Glorious One-Pot Meals. This is a hearty, vegetarian option I like to cook for my family when we have a lot of veggies on hand and need a healthy night.

(serves 4)

2 small eggplants, cubed

1 cup couscous

1 cup water

8 cloves garlic, minced

1/2 onion, chopped

1 can chickpeas, drained and rinsed

1 bell pepper, cut into 1"triangles

2 small zucchinis, cubed

1-2 cans chopped tomatoes

10-14 mushrooms, quartered

salt and pepper to taste

4 tablespoons fresh marjoram

4 tablespoons paprika (I used a Spanish paprika for a sweet, smoky flavor)

1 red chile, diced

lemon juice

Spray inside of Dutch oven and lid with olive oil. Pour couscous and water into pot and spread evenly. Add half of garlic and onion. Put a single layer of eggplant into pot and top with chickpeas, peppers, zucchini, tomatoes, and mushrooms. Sprinkle with salt, pepper, marjoram, paprika, chile, and squirt of lemon juice. Repeat the layers, beginning with the eggplant, until pot is full. Cover and bake for 40 minutes at 450.

Do you have a favorite one-pot meal you think I should feature here? Let me know!

About the author Kim Conte

has shoes that make people stop her on the street and ask "Where did you get those?" but it doesn't work for taxi cabs as she was hit by one ... and lived to tell the tale. She has more freckles than Lohan but way less attitude. And she's a fierce cook with tons of recipes to share -- and wishes she could share some with Bourdain.

Filed Under: dinner, everyday celebrations, family meals, food, one-pot, recipes

Comments (9)

ChicagoKate

on Oct 22, 2008 at 3:29 PM

Wow, that's so smart! Sounds delicious, too :).

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LuminousMom

on Oct 22, 2008 at 3:51 PM

Cashew Chicken one pot meal!

4 skinless boneless chicken breasts, thawed and trimmed of fat
1 can campbells (or other) cream of chicken soup
4 cups chicken broth (or water, its fine either way!)
1 cup whole raw cashews (you can use canned/roasted if you cant find raw)
1 bunch green onions, cut into 1-2" peices
1/2 tsp cayanne pepper (adjust to taste.. more if you like spicy, maybe less if you dont like heat at all)
1/2 tsp cracked black pepper

Place your chicken breasts in the bottom of a lined crock pot (I line mine with heavy duty aluminum foil, but they also sell plastic liners). Pour over the water, soup, spices, onions and cashews and set on low 8-10 or high 4-6. You will know its done when the cashews are soft enough you can pierce with a fork, and the chicken easily pulls apart/shreds and should be 165* internally.

During the cooking process the chicken breasts will break apart a bit, you can either shred them right before serving or serve whole over white rice or brown rice. I usually top with a few more cashews before serving! The cashews in the sauce will be soft, so crunchy ones on top are a nice contrast. Everyone loves this, even my picky nephews!

quick tip: If your crock pot came with a small second pot, you can use that to make your rice!

Cafe Kim

on Oct 22, 2008 at 4:10 PM

Thanks, LuminousMom! I'm definitely going to try this one this week and let everyone know what I think. Did you mean 8-10 hours on low/4-6 hours on high?

Cafe Kristen

on Oct 22, 2008 at 4:43 PM

I love this CafeMom group, and I love my crockpot. Thanks for the recipes. :) K

OnePotMealsLady

on Oct 22, 2008 at 6:09 PM

Hats off to the one-pot Wednesdays! As a one-pot girl myself, I'll take up the banner and spread the word. Let's make it the thing to do!

I'm thrilled to learn you're enjoying my Turkish eggplant recipe and cooking technique. Are there other recipes you really like? I envision turning the cashew chicken recipe above into a delicious Glorious One-Pot Meal, though without the cream-of soup. :)

Last night I made a delicious one-pot meal by sauteeing onion and garlic in olive oil, then adding sliced zucchini, mushrooms, and chunks of fresh tomatoes and simmering for a few minutes until the zucchini was soft. I finished it with some fresh oregano, sea salt, and pepper. I poured the mixture over rigatoni and topped it with grated Parmesan. Yum!

(And yes, I prepared the pasta separately, so it wasn't a true one-pot meal the way I usually like to cook. But, hey, I was inspired. And sometimes even I use two pots.)

My next cookbook, due out January 6th, has even more Glorious One-Pot Meal recipes for quick and healthy dinners. Happy cooking!

Elizabeth Yarnell
Author, Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch Oven Cooking
GloriousOnePotMeals.com

on Oct 22, 2008 at 6:50 PM

Wow, hi Elizabeth!!! I am a huge fan of your cookbook! Thanks for visiting us and for the new recipe suggestion. I just preordered your new book :).

on Oct 22, 2008 at 11:20 PM

Did you mean 8-10 hours on low/4-6 hours on high?

Cafe Kim Oct. 22, 2008 at 4:10 PM

Yes, sorry I wasnt very clear!!

eds6619

on Oct 23, 2008 at 8:41 AM

These recipes sound delicious!!!! I have a stockpot, but no dutch oven. I MUST get one so I can try that eggplant recipe. My mouth is watering all ready! Thanks for sharing. This is genuis!