Glorious One-Pot Meals Part 1

Glorious One-Pot Meals.

A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking.

by Elizabeth Yarnell.

FOREWORD

Elizabeth Yarnell has developed a remarkably simple method of putting a delicious, healthy dinner on the table quickly and easily. Her own quest for fast, fresh, nutritious meals led her to create this revolutionary one-pot preparation system.She first introduced me to the unique one-pot meals by preparing a sampling of her recipes. I was amazed and impressed by these delectable dinners that took no time at all to prepare. As a health-conscious cook, I am delighted that the recipes can be made with very little fat and with a variety of fresh vegetables and lean meats. The results are flavorful, nutritious meals for the entire family to enjoy.I added Elizabeth's Glorious One-Pot Meals to the cla.s.s schedule at The Seasoned Chef Cooking School and was astounded by the popularity of her cla.s.ses. The concept of this unique cooking method caught on right away and her cla.s.ses filled up immediately. Cla.s.ses were added to accommodate lengthy waiting lists of students eager to simplify their dinner preparation.We've seen everyone from restaurant owners to teenagers, from stay-at-home moms to empty-nesters take her cla.s.ses. In the seven years that Elizabeth has taught Glorious One-Pot Meals at The Seasoned Chef, many students have returned every time she has offered a cla.s.s. They're always hungry for her newest recipes. I know that they-and many others-will be delighted that she has published this marvelous cookbook with a variety of delectable recipes!I like to introduce Elizabeth's cla.s.ses by saying that this is a cooking method where, once you have the meal prepared and in the oven, you can sit down and relax (perhaps with a gla.s.s of wine!), knowing your Glorious One-Pot Meal doesn't need any more attention until it is ready for the table.Our cooking school students-home chefs with busy work and family schedules-appreciate the ease and convenience of preparing dinner with just one pot to clean up. They have enjoyed success with Elizabeth's one-pot meals; I know you will too.Susan Stevens, M.A., R.D.DirectorThe Seasoned Chef Cooking SchoolDenver, Coloradowww.TheSeasonedChef.com

ACKNOWLEDGMENTS

This cookbook is a credit to a true gra.s.sroots effort.John and Jesse Cahill gave my husband and me our first enameled cast-iron Dutch oven as a wedding gift. Our thought then was, "Oh, how cute. How do we use it?" Good friend Corinne Snyder commented to me that we ate really well and asked me to teach her how to cook like we did, sparking the first draft of Glorious One-Pot Meals. Glorious One-Pot Meals. My in-laws, including Judy and Tony Cope, Peter and Leslie Cope, John and Stephanie Donohue, and Andrew and Lisa Cope, became de facto recipe testers. My aunt, Jane Cotler, was my tireless cheerleader, recipe tester, and draft editor. My cousin Emily Cotler builds all of my gorgeous Web sites, designed the logo, and has always dropped everything else to help me make this happen. My cousin Abi Bowling is my Web guru and valuable tech support service, and cousin Julie Pottinger my role model for succeeding as an author. My in-laws, including Judy and Tony Cope, Peter and Leslie Cope, John and Stephanie Donohue, and Andrew and Lisa Cope, became de facto recipe testers. My aunt, Jane Cotler, was my tireless cheerleader, recipe tester, and draft editor. My cousin Emily Cotler builds all of my gorgeous Web sites, designed the logo, and has always dropped everything else to help me make this happen. My cousin Abi Bowling is my Web guru and valuable tech support service, and cousin Julie Pottinger my role model for succeeding as an author.My wonderful MS support group based in southeast Denver and headed by Connie Harris became early recipe testers. Jennifer Gennaro told me she believed that I got MS in order to invent this new cooking method and help the world eat better. My Bodyshops Toastmasters group cheered me on and gave me the confidence and skills to speak in public. Rocky Mountain PBS invited me to demonstrate a recipe in their 2001 Cookathon, and then reran it numerous times, giving me my first television exposure.Sally Stich, the best writing teacher I will ever have, Leslie Petrovski, and Lara Riscol all edited my early ma.n.u.script and book proposal as I set out to find an agent and a publisher. Susan Stevens of The Seasoned Chef Cooking School not only allowed me to teach but also gave me targeted feedback on both my recipe writing and my teaching style. My patent attorney, Henry L. Smith, Jr., took my five pages of gibberish and turned it into a twenty-five-page patent (U.S. no. 6,846,504, Canada no. 2,401,092), making me a bona fide inventor.If it weren't for the vision of my agent, Stacey Glick, and my talented editor, Jennifer Josephy, you wouldn't be holding this edition in your hands today.My mother, Susan Rutherford, and stepfather, Phil Stietenroth, tested numerous recipes, took my professional photographs and early videos, loaned me money to get my business going, and believed in me even when I didn't. My father and stepmother, Phil and Barbara Yarnell, helped to fund my first print run, contributed recipes, and encouraged me to pursue my dreams. My sister Molly Skyar urged me to grab for the bra.s.s ring even when I thought it was futile. My sister Katie Yarnell provided babysitting that allowed me to make this book happen, and my brother, Jared Yarnell, dared me to succeed.Finally, I acknowledge my beautiful children, Jeremy and Lilia Cope, who through their very existence encourage me to seek a healthy lifestyle. And last but not least, I thank my husband, Edward Cope, whose support has never waivered. Without my partner, my best friend, my lover, my soul mate, none of this would have happened. I am very lucky indeed.

INTRODUCTION

Strange to see how a good dinner and feasting reconciles everybody.

Samuel PepysImagine coming home after a long day, reaching into your refrigerator, freezer, and pantry, and-in five to twenty minutes-tossing enough food for an entire meal into a single pot and walking away from the kitchen. A half hour to forty-five minutes later you serve up a scrumptious meal of chicken bathed in a peanut-satay sauce served on rice with a variety of crisp-tender vegetables. Or perhaps succulent scallops tinged with ginger on a bed of chunky sweet potatoes, with an array of mushrooms and broccoli to round out the meal. Sound like a dream?Our daily lives often seem to run on overdrive, and too frequently a home-cooked, healthy dinner is one of the sacrifices made. We're too busy to cook properly, we complain. Or perhaps we just don't know how to cook healthfully, or aren't even sure we can identify healthy foods beyond lettuce. Surely we all want to feed ourselves and our families nutritious meals so we will live long and healthy lives, but until now there haven't been many solutions for getting a good, nutritious meal on the table quickly.It seems that while most people would prefer to eat home-cooked meals, in reality they don't more often than they do. In fact, 82 percent of Americans say they enjoy preparing food at home and more than half claim they would cook at home more often if it didn't take so much time. Further, while 65 percent of us say we are trying to eat healthier foods, one-third report not having the time to prepare healthy meals. Part of the problem may be the lack of a good way to cook that meets all our needs for speed, convenience, ease, and nutrition.This was certainly the problem I faced as a newlywed and business owner diagnosed with a debilitating disease. I wanted to improve my diet and the course of my disease, but I lacked the time and stamina for long, complicated meal-preparation marathons. I wished there were an easier way to cook healthier foods. So I began experimenting and soon discovered a new and different way of cooking that met my needs: I call it infusion cooking. infusion cooking.Infusion cooking refers to using a lidded cast-iron Dutch oven to hold layers of whole foods and flash-cooking them inside a superhot oven for a brief time. No added liquid means that these recipes are not stews but rather complete meals where each item retains its cellular integrity and emerges perfectly intact. The intense heat causes the vegetables to release their moisture, which presses up against the food and infuses it with clean flavors from herbs, spices, and other natural ingredients. refers to using a lidded cast-iron Dutch oven to hold layers of whole foods and flash-cooking them inside a superhot oven for a brief time. No added liquid means that these recipes are not stews but rather complete meals where each item retains its cellular integrity and emerges perfectly intact. The intense heat causes the vegetables to release their moisture, which presses up against the food and infuses it with clean flavors from herbs, spices, and other natural ingredients.Vegetables stay crisp. Meats are moist. Grains fluff nicely. It's as if you used three or four pots and pans to create a complete and balanced dinner, only you didn't have to juggle the timing of different dishes or hover over a hot stove or face a daunting clean-up task. Pretty cool. That's why I call these recipes Glorious One-Pot Meals: They allow me to serve deliciously healthy dinners with very little effort-a glorious glorious feeling! feeling!Make no mistake: These are not recipes for your slow cooker. You will not find ca.s.seroles, skillet meals, stir-fries, or even simmered stews in this cookbook.Instead, Glorious One-Pot Meals Glorious One-Pot Meals offers a revolutionary new way to think about planning, shopping for, preparing, cooking, and eating dinner. This method is so different that it has been awarded both U.S. (no. 6,846,504) and Canadian (no. 2,401,092) patents. So far, I haven't discovered any previously published recipes that use this particular cooking technique. I guarantee that you will be amazed at how easy it can be to put together mouthwatering meals in less than half an hour. offers a revolutionary new way to think about planning, shopping for, preparing, cooking, and eating dinner. This method is so different that it has been awarded both U.S. (no. 6,846,504) and Canadian (no. 2,401,092) patents. So far, I haven't discovered any previously published recipes that use this particular cooking technique. I guarantee that you will be amazed at how easy it can be to put together mouthwatering meals in less than half an hour.First, follow a few recipes to discover how truly easy and delicious Glorious One-Pot Meals can be. Be bold about subst.i.tuting ingredients as advised. Then take the plunge and become an intuitive cook by creating your own meals out of your favorite foods. Appreciated for its convenience and simplicity, the infusion cooking technique demystifies cooking for those who fear the kitchen, while still offering the textural complexity and depth of flavors demanded by more accomplished chefs.It has been said that there are only nine cooking methods on this planet: saute, fry, bake, broil, grill, slow-cook, braise, boil, and steam. With infusion cooking, there are now ten. Soon, a cast-iron Dutch oven will be as prevalent as a slow cooker in the battery of utensils available to the home cook.My focus had been in finding a solution to my problem, not in inventing a new way to cook. However, what resulted may be viewed as the missing link between eating conveniently and eating healthfully. Happy cooking and eating!

WHAT YOU NEED TO KNOW.

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Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain WHAT I IS A G GLORIOUS O ONE-POT M MEAL?.

Glorious One-Pot Meals call for whole foods rather than processed and packaged items, and you'll find that each recipe- even the vegetarian ones-offers a complete and balanced meal of an appropriate amount of protein, a variety of vegetables, and a healthy serving of carbohydrates.

While many other familiar one-pot meals require a side dish of pasta or rice made separately, or even a salad or bread, Glorious One-Pot Meal recipes are intended to provide the entire meal in just one pot- in just one pot-nothing else is needed, not even a salad. Each meal is complete in and of itself and offers a range of nutritional benefits.

The centerpiece of the infusion cooking technique is the Dutch oven. If you haven't used a Dutch oven since you were a Scout, relax: It has grown up. Today's Dutch oven is not the heavy, blackened behemoth that simmered baked beans for fifty at the cook-out all those years ago. Lighter in weight than those of old, sometimes coated with a nonstick surface of fired-on enamel, and often dishwasher-safe, modern Dutch ovens still carry a core of cast iron but now come in a wide variety of brands, sizes, shapes, and colors.

Any shape or brand of cast-iron Dutch oven works well with this technique: Round or oval ovens are most common, but you might also see snowflakes, hearts, eggplants, apples, and other fanciful shapes. As a result of its unique heat-conduction properties, cast iron works best for this cooking method; you won't experience the same guaranteed results using a pot made of another material.

Personally, I prefer enamel-coated cast iron over uncoated cast iron for a variety of reasons: (1) Enamel-coated Dutch ovens are lighter, an important consideration since you will be loading the pot with food and then lifting it in and out of a hot oven; (2) enamel-coated cast iron doesn't need seasoning and won't rust; and (3) most enamel-coated cast-iron Dutch ovens are dishwasher-safe, making clean-up even more of a breeze. However, uncoated cast-iron Dutch ovens perform just as well when cooking Glorious One-Pot Meals, and may be less expensive.

Some readers have had limited success using stainless-steel Dutch ovens as long as they have the essential characteristics of a Dutch oven: a wide, flat bottom, vertical (not sloped) sides, and a lid with a ridge on the underside that sits heavily and securely on the pot.

The recipes in this book are based on using a two-quart Dutch oven to provide a complete dinner for two adult eaters. If you're cooking for more than two, you will want to double or triple the recipes and use a larger Dutch oven (see the Recipe Adjustment Chart, page 12).

HOW D DOES I IT W WORK?.

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One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf [image]

As mentioned earlier, Glorious One-Pot Meals work by infusion cooking-the process in which ingredients are placed in a covered Dutch oven and heated rapidly in a hot oven, releasing the moisture from the vegetables and trapping the steam inside the pot, which in turn cooks the food and infuses it with flavor. Because the hot steam is trapped against the food instead of evaporating, it cooks the food quickly and retains moisture. The method is deceptively simple, yet it produces complex flavors and aromas and enhances ordinarily mild flavors while retaining much of the nutritional value of the food.

The critical elements that ensure successful Glorious One-Pot Meals are (1) using a cast-iron Dutch oven, (2) baking in a 450F (Fahrenheit) oven, and (3) layering the ingredients in a specific order.

Since an oven ten degrees off in either direction will negatively affect a Glorious One-Pot Meal, it's worthwhile to verify the temperature with an oven thermometer.

Resist the urge to lift the lid of the pot too early-you don't want to release the steam that's infusing the food with flavor. Go sit down, relax! You'll know your meal is ready when you can smell the aroma escaping from the oven. This is your three-minute warning: three-minute warning: Give your meal another three minutes of baking and then pull out the pot, lift the lid, and serve immediately. No more fussing at the stovetop while everyone else is already eating, no preparing rice or pasta separately, no need to make a salad; just bring the Dutch oven to the table and serve. Give your meal another three minutes of baking and then pull out the pot, lift the lid, and serve immediately. No more fussing at the stovetop while everyone else is already eating, no preparing rice or pasta separately, no need to make a salad; just bring the Dutch oven to the table and serve.

The infusion cooking method eliminates the obstacles that prevent us from cooking healthier, more nutritious meals by making it almost effortless to put dinner together and by significantly reducing the after-dinner cleanup ch.o.r.e. Choose a simple recipe for those days when you just need to get food on the table fast, and save more complex recipes for when you can spare the energy for a little more effort.

A typical Glorious One-Pot Meal for two people requires less than twenty minutes to prepare and thirty to forty-five minutes to bake. Build your pot at an earlier, more convenient moment, keep it refrigerated, and then move it directly into a fully preheated oven a half hour or so before dinnertime.

Forget menu planning and detailed recipes. Instead, use a very basic shopping list of staples to stock your kitchen: meat, fish, or poultry (fresh or frozen); in-season vegetables in as many colors as possible; pasta, rice, or another grain; and a few fresh herbs. (See the sample shopping list on page 23.) To increase the variety in each meal, use just part of a vegetable and seal the rest in the fridge for a future meal. There's no need to thaw anything from the freezer because Glorious One-Pot Meals accept any mix of fresh, frozen, and canned foods, usually with minimal or no adjustment of oven time.

Glorious One-Pot Meals work with anything from simple chopped fresh herbs to complex spice medleys or flavorful marinades. Use your favorite vinaigrette salad dressing as a marinade; add jarred condiments such as salsa, teriyaki sauce, and mustard; or just count on the pure flavors of salt, pepper, and garlic to enhance your creation. Almost any familiar flavor combination or exotic culinary culture can be interpreted as a Glorious One-Pot Meal with a little bit of creativity and intuition.

Go easy on yourself and try a few of the suggestions here that contain ingredients you already know you like. Or add things you do like to the recommended recipe. Don't like meat? Hate onions? Leave them out. Don't want to eat protein and carbs together? Then don't add them to the same meal. Glorious One-Pot Meal cooking is an adventure you know will always turn out well because you choose the ingredients and flavors you like each and every time.

THE I INFUSED C COOKING T TECHNIQUE.

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There is no sincerer love than the love of food. George Bernard Shaw George Bernard Shaw [image]

The main premise for constructing a Glorious One-Pot Meal is to layer. While building a lasagna means interspersing sheets of pasta with meat, cheese, and tomato sauce, building a Glorious One-Pot Meal means layering the ingredients across the bottom of the pot in order of type: type: dry goods, protein, root vegetables, above-ground vegetables, and herbs, spices, and other flavorings. Don't be afraid to freely mix and match fresh and frozen items as they will all emerge perfectly cooked at the end! dry goods, protein, root vegetables, above-ground vegetables, and herbs, spices, and other flavorings. Don't be afraid to freely mix and match fresh and frozen items as they will all emerge perfectly cooked at the end!

This basic technique for making infused one-pot meals is adaptable for any combination of ingredients. If you're not adding a certain type of ingredient, such as pasta or meat, simply skip that step and continue with the process. I encourage you to fill the pot to the brim with veggies to take advantage of the extra s.p.a.ce available when something else is omitted from a recipe.

COMMON M MEASUREMENTS FOR S SUCCESSFUL G GLORIOUS O ONE-POT M MEALS.

The portions in the Glorious One-Pot Meal recipes presented in this cookbook feed two people and use a two-quart cast-iron Dutch oven. Adjust the measurements (see pages 8 to 9) and size of oven accordingly to feed more people.

BASIC T TIPS FOR G GLORIOUS O ONE-POT M MEAL S SUCCESS.

THE RECIPES AND TECHNIQUE.

Consider the recipes in this book as guidelines rather than gospel. Feel free to subst.i.tute or omit an ingredient or change a recipe in almost any sense to produce the delicious dinner you and your family want want to eat. With some practice and confidence you can become an intuitive cook with to eat. With some practice and confidence you can become an intuitive cook with Glorious One-Pot Meals. Glorious One-Pot Meals.

COMMON MEASUREMENTS.

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Start by following a few recipes closely before branching out to create your own. This will help you to get the feel for the pot and the cooking method and enable you to apply the layering precepts to other ingredients. Remember that the key is the layering. The more recipes you prepare, the more you'll understand which ingredients to use, how they should be cut, and in what order they should be added to your Dutch oven.

The only only elements in a Glorious One-Pot Meal recipe that require exact measurements are the ratios between dry grains and the liquid needed to hydrate them. Be sure to use the appropriate measuring cups for dry and wet ingredients. (See "Common Measurements," pages 8 and 9.) elements in a Glorious One-Pot Meal recipe that require exact measurements are the ratios between dry grains and the liquid needed to hydrate them. Be sure to use the appropriate measuring cups for dry and wet ingredients. (See "Common Measurements," pages 8 and 9.) Adding more liquid produces a poached effect, which is delicious but not always desired. The correct proportion of liquid to ingredients keeps the cooking process inside the food, infusing it with flavors throughout the pot. (Refer to the "Common Measurements" chart, pages 8 and 9, when in doubt as to grain-to-liquid ratios.) To stretch a meal to feed more people, prepare grains or pasta separately in a traditional manner and fill the Dutch oven to the brim with more vegetables and/or meat.

THE OVEN.

Preheat your oven to 450F as you prepare the ingredients (450F is equivalent to 230C or Mark 8 in Europe). By the time your Glorious One-Pot Meal is ready to bake, the oven will be hot.

Use a stand-alone oven thermometer to validate the oven temperature, as temperatures off by even ten degrees will affect the results of your meal.

Place the rack in the center of the oven. Don't allow the k.n.o.b on the lid of the Dutch oven to touch the heating element on the ceiling of the oven.

There is no benefit to using a convection oven as a convection oven speeds cooking of uncovered uncovered foods and Glorious One-Pot Meals foods and Glorious One-Pot Meals remain covered remain covered the entire time they bake. Plus, cooking time and temperature are the same for a conventional oven as for a convection oven for these meals, so you may as well save energy by using a conventional oven if you have the choice. the entire time they bake. Plus, cooking time and temperature are the same for a conventional oven as for a convection oven for these meals, so you may as well save energy by using a conventional oven if you have the choice.

THE INGREDIENTS.

The infusion cooking process clearly enhances the original characteristics of a meat or vegetable, so start with good-quality ingredients.

Use a st.u.r.dy vegetable scrubber and clean vegetables well. No peeling is necessary, but it's important that all produce is clean and that bruises, eyes, and other blemishes are removed. Even if you're using organic vegetables, it's still a good idea to use a fruit and vegetable wash of citrus and baking soda to remove any residue of wax or grime. For conventionally grown vegetables, a wash is essential to remove the coating of chemicals.

Rinse pieces of meat and poultry and trim off the fat. Fat won't melt off a piece of meat or poultry in the Dutch oven the way it can when grilling or frying. Removing the skin from poultry makes for a lower-fat meal.

Keep some frozen vegetables around to add on a whim to any Glorious One-Pot Meal; no need to defrost. Canned tomatoes and jars of prepared tomato sauce are also recommended staples. See "The Stocked Pantry" (page 18) for more ideas on what to keep around.

Wrap and freeze cleaned and trimmed meat, poultry, and fish in individual servings. It's always easier to reach into the freezer than to run to the grocery store at dinnertime, and individual serving sizes allow you to customize the meal. Also, meat will cook better if the pieces are not frozen together.

Whole, peeled garlic cloves add a light garlicky flavor to meat while mellowing into a tasty, nutty treat. The more garlic is cut and the cellular walls are injured, the more intense the flavor. Adjust garlic intensity by mincing, chopping, slicing, or by simply leaving the peeled cloves intact. You may find you use more garlic with infusion cooking than you do in other cooking methods.

Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, with nothing artificial added. Subst.i.tute equally for white rice in any recipe. Fluff all grains with a fork when serving.

At times you might run out of room and still have cut vegetables left over. Seal and refrigerate extra pieces for use in the next Glorious One-Pot Meal, or chop vegetables into smaller pieces and repack the pot. My husband insists that sometimes the key is in the packing; changing the size or organization of the ingredients can affect how compactly the pot is packed. We try to pack our Dutch oven to the brim with vegetables every time.

To improve the nutritional profile of a recipe, use low-sodium options for ingredients such as broth and canned tomatoes, as well as for seasonings such as soy sauce. Consider choosing no-sugar-added ketchup and peanut b.u.t.ter as well.

GLORIOUS ONE-POT MEALS AND DUTCH OVENS.

Each recipe in Glorious One-Pot Meals Glorious One-Pot Meals is intended to be prepared in a 2-quart Dutch oven and will feed two people, with possibly a little left over, depending upon the enthusiasm of the diners. Once you increase the size of the Dutch oven, follow the one-quart-per-person rule minus a half-quart. So, for dinner for four, I find the 3 -quart pot holds plenty of food. See the table below to determine the right pot for your needs. is intended to be prepared in a 2-quart Dutch oven and will feed two people, with possibly a little left over, depending upon the enthusiasm of the diners. Once you increase the size of the Dutch oven, follow the one-quart-per-person rule minus a half-quart. So, for dinner for four, I find the 3 -quart pot holds plenty of food. See the table below to determine the right pot for your needs.

RECIPE ADJUSTMENT CHART.

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Dutch-oven manufacturers often offer either whole-quart or half-quart sizes. When considering a half-quart size, I a.s.sume it will hold enough food if I decrease the one-quart-per-person rule by a half-quart.

Certainly it is fine to cook a smaller amount, say for two people, in a larger Dutch oven, say a 5-quart size. Just be aware that the amount of time needed to cook may or may not change (use your nose to know for sure when dinner is ready). Some recipes may dry out a little, and you may fall victim to what I like to call "overenthusiastic vegetable preparation." Overenthusiastic vegetable preparation means that, because your pot is so large, it is hard to know when you've put in enough food, and it's easy to overdo the proportion of vegetables to meat and carbs. All this means is that if you use a pot size larger than needed, follow your nose rather than a timer and be prepared to have a lot of veggie leftovers.

Buy the size of Dutch oven appropriate for the number of people you feed on a daily basis. It's just easier to use the right size pot. After that, if you decide to make Glorious One-Pot Meals when you entertain guests, you may want to get a second, larger pot. By this point, you won't have any doubt as to how valuable this piece of cookware is because you will have experienced the amazing benefits of infusion cooking.

CARING FOR YOUR DUTCH OVEN.

Cast-iron Dutch ovens are an investment and require special care. When using un-coated cast-iron pots, follow the rules of caring for all uncoated cast-iron cookware: 1. Season before use by bonding a thin layer of grease onto the cooking surface. To season a new pot, heat the oven to 250300F. Coat the pot with lard and place it in the oven for fifteen minutes. Remove the pot and pour out any excess grease. Put it back in the oven and bake for about two hours.

2. Rinse the pot with hot water to clean it; never never use soap. use soap.

3. Dry the pot completely and store coated with a thin layer of cooking oil to prevent rust.

While some enamel-coated cast-iron Dutch ovens can go directly from freezer to oven to table to dishwasher with no problem, there are a few guidelines to follow in caring for these as well: 1. Use wooden or plastic utensils. Metal utensils can scratch the enamel coating.

2. Cool a cast-iron Dutch oven before immersing it in water. Hot cast iron can crack when it comes into contact with water or something very cold. It should be cool to the touch before washing.

3. Clean enamel-coated cast iron with a soft sponge and liquid dish detergent. Abrasive cleaners or steel wool pads can seriously damage the pot. Fill the pot with hot soapy water and let sit for fifteen minutes or so before cleaning for best results.

Many enamel-coated cast-iron Dutch ovens are not intended to go into a 450F oven because of the plastic k.n.o.b on the lid. But over the decade that I have been using my collection of ovens for this technique and preparing hundreds, if not thousands, of Glorious One-Pot Meals, my k.n.o.bs have remained pristine. Of the tens of thousands of early adapters of this cooking method, only one has ever reported a faulty k.n.o.b (the company replaced it). And I have been a.s.sured by one major manufacturer that the intention was to deter cooks from using a superhot oven for a long period of time, significantly longer than one hour.

ESSENTIAL EQUIPMENT.

The fundamental tools for creating Glorious One-Pot Meals include the following kitchen basics: CAST-IRON DUTCH OVEN, preferably enamel-coated cast iron. (See "Recipe Adjustment Chart," page 12, to determine the appropriate size for you.) preferably enamel-coated cast iron. (See "Recipe Adjustment Chart," page 12, to determine the appropriate size for you.) PLASTIC OR WOODEN SERVING SPOON. Avoid metal utensils as they may scratch the enamel coating or seasoning of the Dutch oven. Avoid metal utensils as they may scratch the enamel coating or seasoning of the Dutch oven.

SHARP KNIFE. A dull knife can double the labor of chopping vegetables and increase the risk of injury because of the extra force needed to cut. A happy chef has a good-quality knife. A dull knife can double the labor of chopping vegetables and increase the risk of injury because of the extra force needed to cut. A happy chef has a good-quality knife.

PLASTIC CUTTING BOARD. Meat, poultry, and fish should never be placed on a wooden cutting board because wood can trap bacteria. Plastic cutting boards can be washed clean and are dishwasher-safe for added health security. Meat, poultry, and fish should never be placed on a wooden cutting board because wood can trap bacteria. Plastic cutting boards can be washed clean and are dishwasher-safe for added health security.

PLASTIC OR WOODEN CUTTING BOARD. Keep your vegetable cutting board free from contact with meat. Keep your vegetable cutting board free from contact with meat.

RUBBER SCRUBBIE SPONGE. Avoid steel wool or other abrasive cleaners on an enamel-coated Dutch oven. I find a "safe for all surfaces" sponge with a gentle plastic mesh on one side is perfect for many uses. Avoid steel wool or other abrasive cleaners on an enamel-coated Dutch oven. I find a "safe for all surfaces" sponge with a gentle plastic mesh on one side is perfect for many uses.

VEGETABLE SCRUBBER. A soft vegetable brush helps remove dirt from tubers and other root vegetables and can eliminate the need to peel the item before cooking it. A soft vegetable brush helps remove dirt from tubers and other root vegetables and can eliminate the need to peel the item before cooking it.

MESH STRAINER. Useful for rinsing everything from fresh herbs and string beans to dry rice. Be sure the strainer is fine enough that rice grains won't slip through the weave. Useful for rinsing everything from fresh herbs and string beans to dry rice. Be sure the strainer is fine enough that rice grains won't slip through the weave.

TWO POT HOLDERS. A heavy Dutch oven plus a very hot oven can be a recipe for burns, so always take care when moving the pot. Don't forget that the k.n.o.b on the lid will also be 450F. Take precautions not to burn yourself. A heavy Dutch oven plus a very hot oven can be a recipe for burns, so always take care when moving the pot. Don't forget that the k.n.o.b on the lid will also be 450F. Take precautions not to burn yourself.

TRIVET. For obvious reasons, don't set a hot Dutch oven directly on a surface that isn't heat-resistant. For obvious reasons, don't set a hot Dutch oven directly on a surface that isn't heat-resistant.

COLOR Y YOUR M MEAL N NUTRITIOUS: THE V VEGETABLE S STORY.

When designing Glorious One-Pot Meals, I consider many factors: type and intensity of flavors, authenticity of the ingredients to the specific culinary tradition, and the nutritional benefits of all the components. Since each color family of vegetables offers different nutritional benefits, I aim to include several colors of veggies in each recipe.

If you think of the meal as a canvas and bring color into the pot by including a variety of green, yellow, red, and orange vegetables, not only will your taste buds be stimulated, but your body will receive a broad selection of vitamins, minerals, and nutrients every time you dine.