Glorious One-Pot Meals Part 6

Scatter the onion over the lentils. Sprinkle on the c.u.min, ginger, and garlic and lightly season with salt and pepper.

In a medium bowl, combine the almonds, cardamom, coriander, cayenne, cloves, and black pepper to taste. Add the meat and stir to coat, then add the mixture in forkfuls to the pot, making an uneven layer. Cover with the bell pepper. Stir the cilantro into the tomato sauce and pour the 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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Lemon Lamb [image]

Summer is tomato time; be sure to try the new heirloom varieties. In winter, I usually find that Roma, or plum, tomatoes are the most flavorful. Oil-cured olives will add other notes, but use water-packed olives if you're looking to cut back on fat.

Make a quick broth with part of a bouillon cube. Purchase bouillon from health food stores for versions lower in sodium and other preservatives.

An easy way to trim exactly the right amount from the bottom of an asparagus stalk is simply to grab an end in each hand and bend until it snaps. It will break at the point where the stalk becomes less woody. SERVES 2 SERVES 2 Olive oil spray1 shallot, or small yellow onion, chopped cup couscous cup broth (preferably beef) or water to pound boneless lamb, cubedSea salt and freshly ground black pepper teaspoon dried oregano1 tablespoon chopped fresh parsley2 or 3 garlic cloves, chopped2 teaspoons grated lemon zest cup pitted olives, halved2 medium tomatoes, sliced inch thick10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped Preheat the oven to 450F.

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

Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.

Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives.

Lay the tomatoes on top followed by the asparagus.

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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Mediterranean Steak [image]

For me, this flavor is reminiscent of the south of France, along the Cote d'Azur with its crystalline blue waters. Of course, fresh herbs would be fantastic here if you have them. If using fresh herbs, use one tablespoon of each. SERVES 2 SERVES 2 Olive oil spray4 to 6 garlic cloves, chopped cup whole wheat couscous cup broth (beef or vegetable) or water to pound boneless beef tenderloin, trimmed well cup red wine1 tablespoon olive oil1 tablespoon fresh lemon juice teaspoon dried marjoram teaspoon dried thyme2 cups fresh or frozen pearl onions4 plum tomatoes, quartered head broccoli, cut into florets (about 2 cups) Preheat the oven to 450F.

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

Scatter half the garlic in the pot. Pour in the couscous and liquid. Stir to distribute the couscous in an even layer. Add the steak and sprinkle with the rest of the garlic.

In a small bowl, mix the wine, olive oil, lemon juice, marjoram, and thyme. Pour half of the mixture over the steak. Drop in the onions and arrange the tomato quarters skin side down.

Fill the rest of the pot with broccoli and pour the remaining wine 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.

Pasta with Meatb.a.l.l.s [image]

I always keep jars of organic marinara sauce in my pantry for convenient Glorious One-Pot Meal options, including this easy version of pasta with meatb.a.l.l.s.

Use whatever type of ground meat you prefer: beef, pork, turkey, chicken, or even soy or other meat subst.i.tutes. Make a quant.i.ty of meatb.a.l.l.s in advance and freeze them individually on cookie sheets. Then drop the frozen b.a.l.l.s into a plastic storage container and keep in the freezer for spur-of-the-moment Glorious One-Pot Meals. SERVES 2 SERVES 2 Olive oil spray2 cups rotini or fusilli teaspoon olive oil to pound ground meat1 large egg, lightly beaten cup bread crumbs teaspoon sea salt2 tablespoons chopped fresh parsleyOne 12-ounce jar marinara sauce2 carrots, sliced into coins medium zucchini, halved lengthwise and cut into-inch slices yellow bell pepper, cored, seeded, and sliced 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 water and olive oil and stir to make an even layer.

In a medium bowl, mix the ground meat with the egg, bread crumbs, salt, and parsley. Shape the mixture into b.a.l.l.s, about 2 tablespoons each, and drop into the pot. Cover with half of the marinara sauce.

Layer in the carrots, zucchini, and bell pepper; then lightly season with salt. Pour the rest of the marinara sauce 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.

Pasta Tricolore [image]

All of the ingredients in this festive meal can be found in your pantry or freezer, making it a convenient wintertime treat. However, try to break up a frozen block of ground meat before adding it to the pot.

There's no need to defrost a package of frozen spinach. Let it sit on the counter to soften while preparing other ingredients. Cut it into chunks using a sharp knife, then stir the chunks into the meat mixture. Fresh spinach can be chopped slightly and mixed with the meat, or kept whole and layered on top. SERVES 2 SERVES 2 Olive oil spray2 cups pasta (penne, farfalle, etc.)One 14-ounce can tomatoes1 to 4 garlic cloves, mincedSea salt and freshly ground black pepper teaspoon olive oil medium onion, chopped1 tablespoon chopped fresh basil1 tablespoon chopped fresh oreganoOne 10-ounce package frozen spinach, or 2 large handfuls fresh to pound ground beef or turkey 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.

Drain the liquid from the tomatoes into a measuring cup. If necessary, add enough water to make cup liquid. Reserve the tomatoes.

Add one-third of the garlic, a little salt and pepper, and the olive oil to the tomato liquid. Pour the liquid into the pot and stir to make the pasta an even layer.

Mix the tomatoes with the rest of the garlic, the onion, basil and oregano, spinach, and ground meat in a medium bowl. Season with salt and pepper to taste.

Drop forkfuls of the tomato-meat mixture evenly over the pasta without mixing together.

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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Sausage and Quinoa [image]

Quinoa (p.r.o.nounced KEEN-wah) KEEN-wah) has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it "the Mother grain." Find it near the rice or in the bulk food section of a health food store or your grocer's natural foods aisle. Store it in an airtight jar. has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it "the Mother grain." Find it near the rice or in the bulk food section of a health food store or your grocer's natural foods aisle. Store it in an airtight jar.

Use your family's favorite type of sausage to make this recipe a real winner. Our current favorite is an organic chicken-feta sausage that we find in our regular grocer's freezer. There is no need to thaw frozen sausages; just be sure to separate them before adding them to the Dutch oven.

Try this recipe with toasted buckwheat groats, also called kasha, for a change in flavor. SERVES 2 SERVES 2 Olive oil spray cup quinoa1 cup broth (chicken or vegetable) or water to pound sausage links green bell pepper, cored, seeded, and sliced yellow bell pepper, cored, seeded, and sliced red bell pepper, cored, seeded, and slicedSea salt4 plum tomatoes, quartered lengthwise 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, add the liquid, and stir to coat the grains and make an even layer.

Add the sausages to the pot in a single layer, if possible. Scatter the bell peppers on top and lightly season with salt. Top with the tomato wedges.

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

Southwestern Quinoa [image]

Quinoa is not only a complete protein, providing all the essential amino acids, it's also gluten-free. This light and delicate grain has a delicious nutty flavor that is perfect for summer weather.

The type of chile is up to you. For a milder flavor, choose an Anaheim green chile; pasillas or jalapenos will give more of a bite.

You may use spinach rather than kale or chard. If you find that your greens emerge browner than you'd like, move them down a layer and top with the bell pepper instead. SERVES 2 SERVES 2 Olive oil spray cup quinoa1 cup broth (chicken or vegetable) or water teaspoon ground c.u.min to pound beef or turkey, tenderloin or ground teaspoon sea salt1 scallion, white and green parts, sliced1 green chile, stemmed, seeded, and chopped1 small summer squash, halved lengthwise and sliced into 1-inch pieces red bell pepper, cored, seeded, and sliced3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups) cup salsa, optional Preheat the oven to 450F.

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

Pour in the quinoa. Add the liquid and c.u.min and stir to dissolve the c.u.min and evenly coat the grains. Add the meat and sprinkle with the salt, scallion, and chile.

Add the squash in a layer, followed by the bell pepper.

Top with the greens, making certain none hangs over the edge. If using, pour the salsa 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.

Sun-Dried Tomato Lamb [image]

For rarer meat, chop the potatoes, carrots, and cauliflower into smaller pieces, as they will cook more quickly that way and become tender before the meat is cooked through. Try this recipe with steak tenderloin or a turkey tenderloin if you don't want lamb.

Use boneless lamb fillets in this meal as bones just take up precious real estate in your pot. Trim the meat well of fat.

Sun-dried tomatoes come either packed in oil or dry. Either is fine to use here. SERVES 2 SERVES 2 Olive oil spray to pound boneless lamb fillets, trimmed well3 sun-dried tomatoes, minced2 garlic cloves, chopped1 russet potato, unpeeled and cubed2 carrots, sliced into coinsSea salt1 tablespoon honey1 tablespoon fresh lemon juice1 tablespoon chopped fresh parsley teaspoon ground c.u.min2 cups bite-size cauliflower florets2 cups fresh or frozen cut green beans Preheat the oven to 450F.

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

Put the lamb in the pot.

Combine the tomatoes and garlic, then spread over the lamb.

Arrange the potato and carrots around the meat and lightly season with salt.

In a small bowl, mix the honey, lemon juice, parsley, and c.u.min. Pour half the mixture over the carrots and potato, then add the cauliflower.

Fill the rest of the pot with the green beans and then pour the remaining honey mixture over all.

Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Thai Larb [image]

Larb is traditional Thai comfort food. The mint adds a clean jolt of flavor to this ca.s.serole-type meal. My cousin Abi lived in Thailand for a time and helped me fine-tune my version of this cla.s.sic dish. Typically, the meat and rice are served over raw cabbage, but we think this style is pretty tasty as well. You can use serrano, Anaheim, or almost any other kind of chile pepper if you can't find a jalapeno. Of course, your meal will be as spicy as your chile. Consider adding 1 tablespoon of chopped fresh basil or cilantro to the mint mixture for a slightly different taste. SERVES 2 SERVES 2 Canola oil spray1 cup jasmine rice1 cup broth (beef, chicken, or vegetable) or waterGrated zest of 1 lime (about 1 tablespoon)Grated zest of 1 lemon (about 1 tablespoon) cup fresh lime juice1 tablespoon fresh lemon juice1 tablespoon fish sauce or soy sauce1 tablespoon rice vinegar1 teaspoons light brown sugar1 teaspoon minced jalapeno chile teaspoon red pepper flakesscallions, white and green parts, chopped red or orange bell pepper, cored, seeded, and diced cup chopped fresh mint to pound ground meat (beef, poultry, or pork) head green cabbage, chopped (about 2 cups)1 cup snow peas 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 liquid, and stir to make an even layer.

In a medium bowl, combine the lime and lemon zest, lime and lemon juice, fish sauce, rice vinegar, brown sugar, jalapeno, red pepper flakes, scallions, bell pepper, and mint. Whisk until the sugar dissolves. Add the meat to the mixture and stir with a fork to break up the meat and incorporate the mint mixture throughout.

Drop forkfuls of the meat mixture into the pot, arranging them evenly but without packing them together.

Add a thick layer of cabbage and top with the snow peas.

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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African Peanut b.u.t.ter Stew [image]

Once, when I was visiting Paris, my friend Emile from Gabon, Africa, made this dish for me. I was amazed that cooking with peanut b.u.t.ter could be so good. SERVES 2 SERVES 2 Canola oil spray or 2 teaspoons peanut oil medium onion, diced cup white rice cup plus 1 tablespoon broth (chicken or vegetable) or water to pound chicken b.r.e.a.s.t.s or thighs red bell pepper, cored, seeded, and sliced cup milk (skim is okay) or water2 to 4 garlic cloves, minced or crushed teaspoon cayenneSea salt3 tablespoons peanut b.u.t.ter, creamy or chunky3 or 4 tomatoes, diced, or one 14-ounce can diced, drained sweet potato, cut into -inch cubes1 handful fresh spinach, or about 5 ounces frozen Preheat the oven to 450F.

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

Scatter the onion in the pot.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.

Place the chicken on the rice. Add the bell pepper.

In a measuring cup, whisk the milk, garlic, cayenne, salt, and peanut b.u.t.ter until the peanut b.u.t.ter dissolves. Pour over the chicken.

Layer in the tomatoes, sweet potato, and spinach.

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

VARIATIONS.

Use coconut milk instead of milk. Subst.i.tuting soy or rice milk is also always acceptable in a Glorious One-Pot Meal.