Glorious One-Pot Meals Part 3

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

Place the salmon in the bottom of the pot, skin side down. Spray the fillets lightly with olive oil, then season with salt and pepper to taste.

Sprinkle with the garlic and capers, scatter on the peppers, and add half the wine.

Pierce each potato multiple times with a fork and drop into the pot (if they are large, slice them into chunks). Season lightly with salt and pepper.

Add the broccoli and arrange to fit snugly inside the pot. Pour in the rest of the wine.

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

Soy-Miso Fish [image]

One of my friends once owned a place that served delectable organic small plates in a funky part of town. I had a melt-in-your-mouth soy-miso monkfish that was just to die for. I've tried to re-create the experience here. Because monkfish can be hard to find, I use flounder to make this at home, but feel free to use sole, tilapia, salmon, or any fish. For that matter, this would be delicious with chicken or pork tenderloin as well.

To make the dish spicier, double or triple the amount of black bean sauce. You can usually find black bean and garlic sauce in the Asian section of the grocery store. SERVES 2 SERVES 2 2 teaspoons sesame oil1 cup sushi rice to pound fish fillets2 tablespoons reduced-sodium soy sauce4 teaspoons miso paste2 teaspoons rice wine vinegar1 teaspoon black bean and garlic sauce1 large golden or red beet, peeled or not and sliced2 shiitake mushrooms, halved and sliced2 cups snow peas Preheat the oven to 450F.

Wipe the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil.

Rinse the rice in a strainer until the water runs clear. Add to the pot with 1 cup plus 1 tablespoon water and stir until the rice settles into a smooth layer. Add the fish.

In a small bowl, combine the soy sauce, miso paste, rice wine vinegar, black bean and garlic sauce, and the remaining teaspoon of sesame oil. Stir until the miso is dissolved and the sesame oil is incorporated, then drizzle half of the mixture over the fish.

Arrange the beet slices in a layer on the fish, then scatter the mushrooms on top. Load in the snow peas and drizzle the rest of the soy mixture over all.

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

Sesame Tuna with Orange Sauce [image]

I keep individually wrapped boneless tuna steaks in the freezer just for meals like this. Just pull out the frozen steak and put it directly into the pot. There's no need to thaw and it won't add any cooking time. You can make this meal with salmon or halibut, but also with pork, turkey, or almost any kind of steak. It would also be great with shrimp or scallops for another kind of seafood dish.

To toast sesame seeds, simply scatter them on a sheet pan and place in the oven while it is preheating. Shake the pan once or twice after a few minutes and keep a close eye on the seeds, as they will burn quickly. SERVES 2 SERVES 2 4 teaspoons sesame oil cup couscous cup plus 1 tablespoon broth (chicken or vegetable) or waterTwo 4-ounce tuna steaksZest and juice of orange, or cup orange juice2 teaspoons honey3 tablespoons soy sauce4 to 6 garlic cloves, chopped2 tablespoons sesame seeds, toasted1 teaspoon grated fresh ginger head broccoli, cut into florets (about 2 cups)1 small yellow squash, thinly sliced Preheat the oven to 450F.

Coat the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil.

Pour the couscous and liquid into the pot and stir to make a smooth layer.

Add the tuna steaks in a single layer (it is okay if they are partially or completely submerged) and drizzle with 1 teaspoon of the sesame oil.

In a small bowl, whisk the orange zest, orange juice, honey, soy sauce, remaining sesame oil, garlic, sesame seeds, and ginger until thoroughly combined. Pour half the mixture over the tuna.

Add the broccoli and squash and pour the rest of the 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.

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Sesame-Soy Salmon [image]

The avocados in this recipe offer a cool, smooth counterpart to the spiciness of the fish and the rice. Even though they have been cooked with the rest of the meal, they maintain their shape and flavor delightfully. If you have s.p.a.ce in your Dutch oven, try adding a handful of snow peas and sliced shiitake mushrooms to round out this Asian-inspired meal.

While using plain water will result in a wonderful meal, you can add more depth of flavor by subst.i.tuting broth. The rice will completely absorb the liquid during cooking, and in the process the fish will take on a delicate, poached texture that is a treat to eat. If you live in a dry climate, you may want to add an extra 2 tablespoons of water. SERVES 2 SERVES 2 2 teaspoons sesame oil or canola oil spray1 cup jasmine rice to pound salmon fillet or steak2 carrots, julienned2 tablespoons soy sauce1 teaspoon rice wine vinegar teaspoon sugar1 teaspoon grated fresh ginger2 garlic cloves, minced1 teaspoon red pepper flakes teaspoon sesame seeds1 tablespoon fresh lemon juice head red cabbage, shredded (about 2 cups)1 avocado, sliced Preheat the oven to 450F.

Coat the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil or spray with canola oil.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add 1 cup plus 1 tablespoon water and stir to make an even layer. Place the salmon in the pot and scatter the carrots on top of the fish.

In a small bowl, mix the remaining sesame oil, the soy sauce, vinegar, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until the sugar is dissolved. Pour half of the mixture into the pot.

Layer in the cabbage and top with the avocado.

Pour the rest of the soy sauce mixture over the top.

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

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Tandoori Salmon with Kale [image]

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapenos work fine, as do Anaheim or other green chiles, or even red pepper flakes if that's what you have in your cupboard.

For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt. SERVES 2 SERVES 2 Canola oil spray1 cup basmati rice1 cup broth (chicken or vegetable)1 cup stemmed and shredded kale (see page 30) to pound salmon fillet1 lemon, halvedSea salt and freshly ground black pepper1 cup plain yogurt (regular, low-fat, or nonfat)1 tablespoons grated fresh ginger4 garlic cloves, crushed1 small chile pepper, stemmed, seeded, and chopped1 teaspoon garam masala1 teaspoon ground turmeric b.u.t.ternut squash, peeled or not and cubed (about 2 cups) 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. Tip the rice into the pot. Add the broth and 2 tablespoons of water and stir to make an even layer.

Press the kale into the pot, mashing down until it fits below the halfway point.

Place the salmon on top of the kale. Squeeze the juice from one lemon half and drizzle over the fish. Lightly season with salt and pepper.

In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.

Toss in the b.u.t.ternut squash and lightly season with salt and pepper.

Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Slice the other lemon half into wedges for garnish. Serve immediately.

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Very, Very Mild Fish [image]

My young children won't eat the scallions in this recipe, so I leave them whole and remove them before serving. But I'm nonetheless pleased to know I've added another flavor to their taste memory that will increase the spectrum of their eating preferences and habits over a lifetime.

The mildest types of fish-and thus more acceptable to non-fish or picky eaters-are the flat white fish: flounder, sole, even haddock or tilapia. This is one time when it is okay if the pieces of fish overlap or are even frozen together.

It is rare for me to use b.u.t.ter in a recipe, but in this particular case I think it gives the fish a smoother mouth experience, which might be less offensive for difficult or timid eaters. You certainly can use olive oil, or just skip it altogether. SERVES 2 SERVES 2 Olive oil spray1 medium russet potato, cut into small cubesSea salt to pound fish fillets3 to 4 garlic cloves, roughly chopped1 tablespoon b.u.t.ter, slivered1 thick lemon slice, or teaspoon fresh lemon juice4 to 6 mushrooms, thickly sliced, optional2 whole scallions, optional2 cups baby carrots, sliced into thirds head cauliflower, cut into bite-size florets (about 2 cups) Preheat the oven to 450F.

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

Spread the potato evenly in the pot and season lightly with salt. Add the fish fillets. Sprinkle with the garlic, add salt to taste, and dot with the b.u.t.ter.

Squeeze the lemon over the fish and add the optional mushrooms. Lay the scallions, if using, atop the fish. Add the carrots and cauliflower, and season lightly with salt.

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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Yucatan Fish [image]

Throughout the 1980s, my family vacationed in Cozumel, off the coast of the Yucatan Peninsula in Mexico. This recipe was one of our favorite local dishes prepared by the descendants of the Mayan Indians. Corn, peppers, and limes are all native to the New World and were likely cultivated by the ancient Mayans much as they are today. Spice up this dish with red pepper flakes or chopped chiles. Try a white, flaky fish such as cod, flounder, or sole. Or try a slightly meatier white fish like Oreo Dory, tilapia, mahi mahi, or snapper. Either fresh or frozen fish fillets work fine. This recipe is also wonderful with seafood such as shrimp or with thin slices of flank steak or pork. SERVES 2 SERVES 2 Canola oil spray medium yellow onion, halved and thinly sliced cup quinoa1 cup broth (chicken or vegetable) or water to pound fish filletsSea salt and freshly ground black pepper lemon, sliced in -inch rounds lime, sliced in -inch rounds medium red bell pepper, cored, seeded, and cut into -inch slices medium green bell pepper, cored, seeded, and cut into -inch slices medium yellow or orange bell pepper, cored, seeded, and cut into -inch slices10 to 14 ounces corn, fresh, frozen, or canned (drained)4 to 6 small tomatoes, sliced Preheat the oven to 450F.

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

Scatter the onion over the bottom of the pot.

Add the quinoa and pour in the liquid, then stir to settle the grains evenly. Add the fish and lightly season with salt and pepper.

Alternate the lemons and limes in a single layer on top of the fish. Top with the bell pepper slices and lightly season with salt and pepper, then sprinkle on the corn. Layer the tomato slices on top and season lightly with salt and pepper.

Cover and bake for 30 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Cioppino (Seafood Stew) [image]

Cioppino, or fisherman's stew, had its origins in San Francis...o...b.. way of Italy, but all Mediterranean countries have similar fish stews. Make this version your own with your favorite treats from the sea.

Traditionally, this dish is not very soupy; for more broth, do not drain the can of tomatoes.

I prefer to avoid precooked seafood for Glorious One-Pot Meals. If your frozen shrimp is pink, it's precooked. While using precooked seafood certainly won't ruin your meal (it's difficult to fail with a Glorious One-Pot Meal!), raw seafood results in a stronger flavor and will be more tender after cooking. SERVES 2 SERVES 2 Olive oil spray1 cup rotini (corkscrew pasta) teaspoon olive oil pound (10 to 12) shrimp, peeled and deveined pound bay or sea scallopsSea salt and freshly ground black pepper medium onion, diced3 to 5 garlic cloves, sliced or crushed red bell pepper, cored, seeded, and cut into 1-inch slices yellow bell pepper, cored, seeded, and cut into 1-inch slices zucchini, halved lengthwise and cut into -inch slicesOne 14-ounce can diced tomatoes, drained, or 3 to 4 medium fresh tomatoes, chopped1 celery stalk, thinly sliced1 fennel bulb, trimmed and chopped Preheat the oven to 450F.

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

Scatter the pasta in the pot. Add cup of water and the olive oil. Stir gently to coat the noodles and distribute evenly.

Spread the shrimp and scallops in a layer on top of the pasta. Season with salt and pepper to taste.

Scatter the onion and garlic over the seafood, followed by layers of bell peppers and zucchini.

Arrange the tomatoes in a layer on top of the zucchini.

Scatter the celery and the fennel on top, and lightly season 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.

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Feta Shrimp with Roasted Tomatoes [image]

In this recipe I deviate from the usual formula where the spinach would be the last ingredient added. I do this because sometimes spinach that touches the lid becomes browned, and although this doesn't bother me, some may find it unappetizing. This method leaves the spinach greener.

I get the best results when using frozen raw shrimp, though thawed raw shrimp will work well, too. SERVES 2 SERVES 2 Olive oil sprayOne 14-ounce can fire-roasted tomatoes cup couscous2 cups roughly chopped fresh spinach, or one 10-ounce package frozen to pound shrimp, peeled and deveined cup chopped fresh parsley1 tablespoon fresh lemon juice cup feta cheese, crumbled medium zucchini, halved lengthwise and cut into -inch slices Preheat the oven to 450F.

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

Drain the tomatoes into a measuring cup. Add water if necessary to get cup of liquid. Reserve the tomatoes.

Pour the couscous into the pot and add the tomato liquid. Stir to coat each grain and make an even layer.

Pack the spinach into the pot. (If using frozen spinach, break apart the block.) In a medium bowl, stir together the tomatoes, shrimp, parsley, lemon juice, and feta, and add to the pot.

Arrange the zucchini slices on top.

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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New World Shrimp [image]

Quinoa (p.r.o.nounced KEEN-wah) was an ancient staple grain of the Incas. It's a complete protein with all essential amino acids and more calcium than milk, along with iron, phosphorus, and vitamins B and E. Use it as a grain and subst.i.tute freely for rice or pasta. Just be sure to maintain the proper ratio of dry grain to liquid (for quinoa use cup quinoa to 1 cup liquid). I buy quinoa from the bulk food bins at the health food store, although you can find it at many supermarkets alongside the grains. was an ancient staple grain of the Incas. It's a complete protein with all essential amino acids and more calcium than milk, along with iron, phosphorus, and vitamins B and E. Use it as a grain and subst.i.tute freely for rice or pasta. Just be sure to maintain the proper ratio of dry grain to liquid (for quinoa use cup quinoa to 1 cup liquid). I buy quinoa from the bulk food bins at the health food store, although you can find it at many supermarkets alongside the grains.

Raw seafood is always preferable when making a Glorious One-Pot Meal, and frozen sh.e.l.lfish is less likely to overcook in this method. I keep a bag of uncooked shrimp in my freezer for just such a reason. SERVES 2 SERVES 2 Olive oil spray cup quinoa1 cup broth (chicken or vegetable) or water4 to 6 garlic cloves, chopped teaspoon dried thyme teaspoon sea salt1 tablespoon olive oil cup dry vermouth or dry white wine to pound medium raw, frozen shrimp, peeled and deveined2 to 3 medium tomatoes, chopped, or one 14-ounce can, drained and chopped1 green bell pepper, cored, seeded, and sliced1 teaspoon lemon zest teaspoon dried parsley, or 2 tablespoons chopped fresh Preheat the oven to 450F.

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

Pour the quinoa into the pot and add the liquid. Stir to make an even layer.