Glorious One-Pot Meals Part 12

Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.

In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.

Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the 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.

[image]

Thai Curry with Tofu [image]

My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try subst.i.tuting raw, peeled shrimp or scallops, chicken b.r.e.a.s.t.s, or fish fillets.

Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn't seem to make any difference whether you use regular coconut milk or "lite."

Thai curry paste comes in yellow, red, and green-each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat. SERVES 2 SERVES 2 Canola oil spray1 cup jasmine rice6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168) medium zucchini, quartered lengthwise and cut into 1-inch slicesOne 4-ounce can bamboo shoots, drained and rinsed red bell pepper, cored, seeded, and cut into 1-inch squares yellow bell pepper, cored, seeded, and cut into 1-inch squaresOne 14-ounce can coconut milk, regular or light1 tablespoon Thai curry paste, red, green, or yellow1 tablespoons fish sauce or soy sauce2 teaspoons sugar teaspoon paprika1 tablespoon fresh lime juice 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. Pour the rice into the pot and smooth into an even layer.

Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.

In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

[image]

Yemenite Lentils [image]

This recipe has a Middle Eastern flair and is great as a vegetarian main course or a side dish for a larger meal. The lentils provide all the protein needed for a complete meal. Bulgur is a form of wheat (the wheat berries are steamed, dried, and ground) often used when making veggie burgers or tabbouleh. You can easily prepare this meal without the bulgur; just be sure to omit the water as well. SERVES 2 SERVES 2 Olive oil spray medium onion, sliced1 cup bulgurOne 15-ounce can lentils, drained and rinsed medium eggplant, cut into 1-inch cubes (about 2 cups)4 to 6 garlic cloves, chopped1 teaspoon ground c.u.min teaspoon ground turmeric1 teaspoon sea salt teaspoon paprika teaspoon cayenne4 to 6 tomatoes, cut into wedges2 cups chopped fresh spinach 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.

In a medium bowl, combine the bulgur and cup water and pour into the pot in an even layer. Spoon the lentils on top of the bulgur.

Arrange half the eggplant in a layer.

In a small bowl, mix the garlic, c.u.min, turmeric, salt, paprika, and cayenne. Sprinkle about half of the spice mixture over the eggplant. Add the rest of the eggplant.

Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture. Top with as much spinach as you can fit in and still retain a tight seal when you close the lid.

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

[image]

Zucchini Relleno [image]]

Modeled after the traditional cheese-stuffed, deep-fried green chiles that I adore so much at Mexican restaurants, this lighter, healthier version is almost as much fun to eat.

I like to use a mixture of mozzarella and Spanish Manchego cheeses, but you should use what you like. Often, I'll use soy cheese subst.i.tutes instead of real cheeses to make this a nondairy dinner that's lower in saturated fats and easier to digest. SERVES 2 SERVES 2 Olive oil spray2 scallions, white and green parts, chopped1 medium zucchini, quartered lengthwise and cut into 1-inch slicesSea salt1 tablespoon chopped fresh cilantro, optional medium yellow bell pepper, cored, seeded, and cut into -inch strips4 to 8 ounces mozzarella or other cheese, gratedOne 15-ounce can pinto beans, drained and rinsed2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained2 or 3 fresh oregano sprigs2 corn or whole wheat tortillas Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Scatter the scallions in the pot.

Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.

Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.

Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.

Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

[image]

Green Chile Eggs [image]

Although the edges will puff and brown appealingly, the center of this dish may remain moist because of the amount of green chile sauce used. Green chile sauce is not salsa (although salsa could easily be subst.i.tuted here). I've been pleased to see more companies offering jarred or canned versions that seem to be making their way out of the Southwest and into the rest of the country The amount of green chile sauce you use determines the heat level of your meal. Add another spice dimension with fresh or roasted green chiles, seeded and chopped.

Although this is a vegetarian recipe that calls for meat-subst.i.tute crumbles (find these in your grocer's freezer), you could easily add sausage, ground beef, pork, or turkey without changing anything else-likely not even the cooking time. Add chopped Canadian bacon and call it "green eggs and ham"! Consider whisking in cup milk with the eggs for a slightly more quichelike effect. SERVES 2 SERVES 2 Olive oil spray1 medium sweet potato or yam, diced1 cups meat-subst.i.tute crumbles cup mild green chile sauce, or to taste red bell pepper, cored, seeded, and diced green bell pepper, cored, seeded, and diced3 to 5 mushrooms, sliced head cauliflower, cut into bite-size florets (about 2 cups)6 large eggs teaspoon sea salt Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Spread the sweet potato in a thick layer. Cover with the meat subst.i.tute. Spoon cup of the green chile sauce on top.

Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.

In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Eggs in a Nest [image]

The eggs in this recipe emerge intact, similar to poached eggs. Hearty whole-grain bread or bread with sunflower or other seeds will add texture to this dish. SERVES 2 SERVES 2 Olive oil spray teaspoon c.u.min seeds or ground c.u.min2 to 4 garlic cloves, thinly sliced medium red onion, thinly sliced orange bell pepper, cored, seeded, and thinly sliced1 medium russet potato, cut into -inch cubesSea salt and freshly ground black pepper1 dried ancho or other chile, stemmed, seeded, and crushed head Savoy cabbage, shredded or thinly sliced4 large eggs2 thick slices rustic bread, preferably whole grain and/or seeded Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Scatter the c.u.min seeds in the pot, followed by the garlic, onion, and bell pepper. Toss in the potato cubes and lightly season with salt and pepper. Sprinkle on the chile.

Pack in the cabbage. Make four wells in the cabbage, each large enough to hold an egg. Then crack each egg into a well, keeping the yolks intact. It's okay if the eggs leak out of their individual wells slightly. Lay the bread slices on top.

Cover and bake for 30 to 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

ABOUT THE AUTHOR

Elizabeth Yarnell is on a mission to help busy people eat healthy, home-cooked meals without sacrificing their time, money, or taste buds. After a 1999 diagnosis of multiple sclerosis forced her to take a good look at her diet and lifestyle, she dove into researching the connection between what we eat and how we feel. The infusion cooking technique she subsequently invented and patented has not only given her a way to manage the course of her health but also provided a quick and convenient weeknight dinner solution that satisfies the pickiest of eaters.Now a Certified Nutritional Consultant (CNC) and Natural Health Professional (CNHP) as well as a cooking school instructor and healthstyle coach, Elizabeth enjoys sharing knowledge and ideas about healthy eating, natural health remedies, and living a natural lifestyle on her blog, Effortless Eating for Healthier Bodies (EffortlessEating.com).Elizabeth's 2005 independently published cookbook, an earlier version of Glorious One-Pot Meals, Glorious One-Pot Meals, spent eight weeks on the spent eight weeks on the Denver Post Denver Post bestseller list and was recognized by Best Books 2006; the National Indie Excellence Awards; iParenting Media, where it was named an Outstanding Product; and the Colorado Independent Publishers a.s.sociation. bestseller list and was recognized by Best Books 2006; the National Indie Excellence Awards; iParenting Media, where it was named an Outstanding Product; and the Colorado Independent Publishers a.s.sociation.On her national tour Elizabeth speaks about healthy eating and cooking to audiences ranging from busy parents to empty nesters and from foodies looking for the next new cooking idea to MS patients and their patrons, heart disease sufferers, diabetics, cancer patients, and others who believe that bodies need and deserve good food. An event schedule can be found at GloriousOnePotMeals.com, along with answers to Glorious One-Pot Meal cooking questions, new recipes, video demonstrations, and much more.Elizabeth lives in Denver, Colorado, with her husband and two children. The Glorious One-Pot Meal infusion cooking process holds U.S. (no. 6,846,504) and Canadian (no. 2,401,092) patents.