Greek Chicken [image]
This meal sings with the Mediterranean flavors of garlic and olives. Subst.i.tute 4 ounces of ripe pitted California olives for the kalamatas, a 14-ounce can of diced tomatoes for fresh tomatoes, and 1 cups of frozen broccoli florets for the zucchini to change this meal from a taste of summer to an easy midwinter solution without losing the essence of the dish. SERVES 2 SERVES 2 Olive oil spray cup couscous cup plus 1 tablespoon broth (chicken or vegetable) or water to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper4 to 6 garlic cloves, chopped1 tablespoon drained capers2 tablespoons chopped fresh parsley1 cup pitted kalamata olives, halved1 medium zucchini, cut into -inch slices3 tomatoes, diced Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous into the pot. Add the liquid and stir to coat all the grains and make an even layer.
Place the chicken on top of the couscous and season lightly with salt and pepper.
Sprinkle with the garlic, capers, and half the parsley. Add the olives, zucchini, and tomatoes.
Sprinkle with the rest of the parsley and lightly season again with salt and pepper.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Red Curry Chicken [image]
Convert this recipe to vegetarian by replacing the chicken with cubes of extra-firm tofu or a 15-ounce can of drained lentils or other beans. Try subst.i.tuting sweet potatoes for the rice and include eggplant cubes for a truly Indian flair.
Notice this recipe does not use water to hydrate the rice because the coconut milk in the curry sauce is enough liquid. I find very little difference between regular and light coconut milk in Glorious One-Pot Meals, so use whichever you prefer. You can find red curry paste in the Asian section of your supermarket along with fish sauce and coconut milk. SERVES 2 SERVES 2 Canola oil spray1 cup basmati rice to pound chicken b.r.e.a.s.t.s or thighsOne 14-ounce can coconut milk, light or regular2 to 4 tablespoons red curry paste1 teaspoons fish sauce1 teaspoon light brown sugarZest of 1 lime, or teaspoon lime juice5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried2 carrots, sliced into coinsOne 15-ounce can chickpeas, drained and rinsed2 large handfuls fresh spinach, or one 10-ounce package frozen 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. Spread the rice in the pot in an even layer. Place the chicken on the rice.
In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil. Pour half the mixture over the chicken.
Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture 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 a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3 to 5 minutes before serving.
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Moroccan Chicken [image]
Moroccan food has a distinct earthy flavor from the combination of c.u.min and turmeric. Cinnamon also is a characteristic element here, and raisins add a touch of sweetness. This recipe also works well using lamb or turkey. SERVES 2 SERVES 2 Canola or olive oil spray1 medium yellow onion, chopped cup couscous1 teaspoon ground cinnamon teaspoon ground c.u.min teaspoon ground turmeric to pound chicken b.r.e.a.s.t.s or thighs cup raisinsOne 8-ounce can tomato sauce pound mushrooms, halved or quartered1 carrot, sliced2 cups sugar snap peas, halved Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
Scatter the onion in the pot.
Put the couscous in a 2-cup measure and add the cinnamon, c.u.min, and turmeric. Fill with water to the 1 -cup line. Mix well and pour over the onion. Use the back of a spoon to spread the couscous evenly.
Place the chicken on top of the couscous. Sprinkle with raisins. Pour half of the tomato sauce over the top.
Layer in the mushrooms, carrot, and snap peas. Then drizzle the remaining tomato 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.
Pomegranate Chicken [image]
Pomegranate mola.s.ses is found in Middle Eastern groceries or dedicated spice shops. You can make your own by boiling down pomegranate juice until it is thick and syrupy.
Look for no-sugar-added peanut b.u.t.ter for a healthier alternative and explore the organic brands when possible. My first choice for nut b.u.t.ters is to stop at the "grind-your-own" peanut or almond b.u.t.ter stations at the health food stores. Try low-sodium soy sauce as well. For a spicy kick, add teaspoon of red pepper flakes. SERVES 2 SERVES 2 2 teaspoons sesame oil1 medium sweet potato, cubed3 or 4 chicken thighs ( to pound)Sea salt and freshly ground white pepper2 tablespoons pomegranate mola.s.ses2 tablespoons peanut b.u.t.ter1 tablespoon soy sauce head broccoli, cut into florets (about 2 cups)One 15-ounce can diced tomatoes (not drained) Preheat the oven to 450F.
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
Scatter the sweet potato in the pot. Top with the chicken and lightly season with salt and pepper.
In a small bowl, whisk the pomegranate mola.s.ses, peanut b.u.t.ter, and soy sauce. Pour over the chicken.
Add the broccoli in an even layer.
Pour the can of tomatoes and their juice evenly 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.
One-Pot Thanksgiving [image]
Not everyone wants to cook for an army on the holidays, but there is something about having a traditional holiday meal that evokes a feeling of celebration. This is a great solution to getting the dinner with all the tr.i.m.m.i.n.gs, yet without spending hours and hours in the kitchen or facing a week of leftovers. Make this any time of year you feel like re-creating these favorite holiday tastes.
The turkey, cranberries, and green beans can all be used fresh or frozen (without thawing) with no change in cooking time. Dried cranberries work, too. In a pinch, subst.i.tute pulpy orange juice for the orange marmalade. You"ll just end up with more sauce at the bottom of the pot. SERVES 2 SERVES 2 Canola oil spray to pound turkey tenderloin or boneless breast filletsSea salt cup fresh or frozen cranberries cup orange marmalade1 teaspoon fresh lemon juiceDash of freshly ground white or black pepper cup walnuts cup chicken broth8 to 10 fresh or frozen pearl onions (about 2 cups)1 medium sweet potato or yam, cut into -inch slices2 to 4 mushrooms, thickly sliced2 cups fresh or frozen cut green beans 1 sprig fresh sage, or teaspoon dried Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Set the turkey in the pot (if using fillets, try not to overlap the pieces), and lightly season with salt.
In a food processor or blender, pulse the cranberries until they are in small chunks. Add the marmalade, lemon juice, and pepper and pulse two or three times to mix well. Add the walnuts and the broth and continue to pulse until the walnuts are roughly chopped.
Pour about half the cranberry mixture over the turkey. Add the onions, then the sweet potato in a layer and season lightly with salt.
Cover with the rest of the cranberry mixture. Top with the mushrooms and green beans, and tuck the sage sprig into a crevice.
Cover and bake for 38 minutes, or until 3 minutes after the aroma of a Thanksgiving meal escapes the oven. Spoon the sauce from the bottom of the pot over each serving and serve immediately.
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Springtime Paella [image]
Paella is a traditional Spanish dish of saffron-infused rice cooked with a variety of meats and vegetables. It varies from season to season and from region to region in Spain. A good paella often contains some crunchy, toasted rice on the bottom of the pot as a counterpoint to the smooth grains.
Typical paellas include a mix of proteins such as chorizo sausage, shrimp, and mussels along with chicken. Feel free to mix and match, using a total of to pound. This version takes advantage of the springtime arrival of fresh peas and morel mushrooms.
To add a bright note to this recipe, include the grated zest of half a lemon sprinkled on the mushroom layer. Consider subst.i.tuting white wine for some or all of the liquid. SERVES 2 SERVES 2 Olive oil spray3 garlic cloves, chopped medium onion, sliced thinly1 cup Arborio or paella rice1 small pinch saffron threads teaspoon paprika, preferably Spanish smoked pimenton teaspoon red pepper flakes1 cup plus 1 tablespoon broth (chicken or vegetable) or water, or a mix to pound chicken b.r.e.a.s.t.s or thighsSea salt red bell pepper, cored, seeded, and sliced2 cups fresh or frozen green peas3 to 5 morel mushrooms, chopped, optional8 to 10 cremini mushrooms, sliced4 to 6 fresh thyme sprigs Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the garlic and onion in the pot.
Rinse the rice in a strainer until the water runs clear, then add the rice to the pot. Use the back of a spoon to smooth the rice in an even layer.
Add the saffron, paprika, and red pepper flakes to the broth and stir before pouring into the pot.
Add the chicken and season lightly with salt. Cover with a layer of bell pepper, followed by the peas and mushrooms. Set the thyme sprigs on top.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the rice and serve immediately.
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Piri-Piri Chicken [image]
This is a perfect dish for a seductively healthy and romantic dinner! What better way to say I love you than sensual pomegranates and healthy brown rice in a sweet but spicy dish? By the way, I consider this a mildly hot meal, while my husband calls it medium-hot. Pomegranate-glazed chicken together with tender pomegranate seeds make an irresistible combination. See page 139 for advice on making your own pomegranate mola.s.ses.
A pomegranate is easy to seed if you slice it into quarters and then bend it backward so that the seeds are exposed and easy to grab off the rind. SERVES 2 SERVES 2 Olive oil spray1 cup precooked parboiled brown rice (often sold as "Boil-in-Bag" rice servings)1 cup broth (chicken or vegetable) or water to pound chicken b.r.e.a.s.t.s or thighsSea salt cup ketchup2 tablespoons honey2 tablespoons pomegranate mola.s.ses1 tablespoon fresh lemon juice2 garlic cloves, chopped teaspoon cayenne10 to 15 Brussels sprouts (6 to 8 ounces), trimmed with an X in the stem end1 cups halved baby carrots1 cup sliced oyster mushrooms1 pomegranate, seeded Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the rice into the pot and add the liquid. Stir to coat the grains and smooth the rice into an even layer. Put the chicken pieces on top of the rice. Lightly season with salt.
In a small bowl, mix the ketchup, honey, mola.s.ses, lemon juice, garlic, and cayenne. Drizzle half the mixture over the chicken.
Add a layer of Brussels sprouts and carrots. Pour the rest of the ketchup mixture over all. Top with the mushrooms and pomegranate seeds.
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Simply Chicken [image]
With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed!
For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination. SERVES 2 SERVES 2 Canola oil spray to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper6 to 8 new potatoes, quartered2 carrots, sliced into coins4 to 6 mushrooms, thickly sliced2 cups fresh or frozen green peas Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Put the chicken pieces in the pot, trying not to overlap them, and lightly season with salt and pepper.
Add the potatoes and carrots and again lightly season with salt and pepper.
Scatter the mushrooms in the pot, then pour in the peas.
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Pranzo Italiano [image]
The basic flavors of Italian cooking are olive oil, garlic, oregano, and basil. Add either tomatoes for a hearty ragout, or white wine, parsley, and some lemon for a lighter taste. You can use dried basil and oregano instead of fresh, but you"ll need only 1 teaspoon of each. SERVES 2 SERVES 2 Olive oil spray medium onion, halved and thinly sliced to pound chicken b.r.e.a.s.t.s or thighs head broccoli, cut into florets (about 2 cups) green bell pepper, cored, seeded, and cut into 1-inch squares red bell pepper, cored, seeded, and cut into 1-inch squares5 to 10 mushrooms, slicedOne 14-ounce can diced tomatoes, or 5 fresh tomatoes, chopped4 or 5 garlic cloves, minced2 tablespoons chopped fresh basil2 tablespoons chopped fresh oregano 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 and top with the chicken.
Add the broccoli, bell peppers, mushrooms, and any other vegetables you choose.
Drain the canned tomatoes, then add the garlic, basil, and oregano to the can and mix well. Spoon this mixture into the pot, targeting any visible crevices.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Chicken Marengo [image]
The story goes that when Napoleon invaded Italy he brought along his own French chef. The army camped at the town of Marengo and the chef created this dish with whatever the scouts brought back from the countryside. Napoleon loved it and the rest, as they say, is history.
Using porcini or other wild mushrooms will give this meal more depth of flavor, but almost any vegetable goes well with the basil and green olives. I like to use penne or farfalle (bow tie pasta) with this recipe, though almost any short pasta should work. SERVES 2 SERVES 2 Olive oil spray1 cup penne or farfalle teaspoon olive oil to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper5 garlic cloves, quartered6 ounces wild mushrooms, sliced cup small green pimiento-stuffed olives1 cup fresh or frozen pearl onions2 tablespoons chopped fresh parsley1 tablespoon chopped fresh basil5 to 6 leaves rainbow or Swiss chard, stemmed and chopped (see page 30)One 14-ounce can diced tomatoes Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the pasta, cup water, and the olive oil into the pot, and stir to coat the noodles.
Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly 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.
Scarborough Fair Chicken [image]
Inspired by the cla.s.sic tune, all this dish is missing is the rosemary; it"s too strong a flavor for this meal.
Keeping the sprigs of herbs intact streamlines the preparation. The flavors mingle and infuse the food even though the leaves are still on the stems. Be sure to remove the thyme sprigs before serving; the stems are too woody to eat. SERVES 2 SERVES 2 Olive oil spray1 cup white rice1 cup plus 1 tablespoon broth (chicken or vegetable) or water to pound chicken b.r.e.a.s.t.s or thighsSea salt and freshly ground black pepper 3 to 5 garlic cloves, chopped3 to 5 shallots, chopped1 medium zucchini, cut into -inch slices1 medium yellow squash, cut into -inch slices5 fresh parsley sprigs3 fresh sage leaves4 fresh thyme sprigs Preheat the oven to 450F.