292065 Sat Mar 01 17:33:04 -0800 2003 14 27 General Chowhounding Topics 0 1592833 Recently, my wife and I had a baby. One of the ways we've decided to stretch things out is making a big pot of food (like a stew), make too much and use the rest for the week. Sometimes we have people over who want to see the baby and they eat too It has worked very well, but I don't want it to get too repetitive. So I ask, does anyone out there know of a good recipe or of a good cookbook that deals in one-pot dinners. It would help if they were reasonably light as well. We are both on the weight watchers. Things I've tried: -Beef Stew -Chocoutre Garni (Turkey sausage and white wine, got rave reviews) -Cook's Illustrated Beef Chili (Even with faux Ground Beef, it was really good. I highly recommend it) -Brunswick Stew (Disappointed with the recipe) Thanks in advance Sat Mar 01 17:33:04 -0800 2003 0 Gary Rolin 1 1592845 I don't have my cookbooks with me and I couldn't find links to some of my faves, but this may help with ideas for variety: Kitchen Sink Pot Roast - The Farmhouse Cookbook - Susan Hermann Loomis: I like this because it is rich in a variety of vegetables and reheats well. Basic method from (likely faulty) memory, use a chuck roast for tender meat. After browning the meat, and a chopped onion, pour a can of diced tomatoes over, and 1/2 cup liquid like broth; asdd seasoning like bay leaf and whatever else you like. After an hour's covered simmer add chunks of potato, carrot, turnips, garlic cloves and simmer another 1/2 hour. Add, ribbons of well washed swiss chard (ribs removed) and simmer 15 min till tender. Josie McCarthy's Chicken Wings and Rice - Craig Claiborne - New York Times Cookbook: Or ask for a good recipe for Arroz con Pollo Corned Beef and Cabbage time is coming, I like to serve it with roasted onions, carrots and turnips as well as boiled or roasted potato. Patricia Wells does a lamb leg roasted over a gratin of potato, onion and tomato. This is an easy delicious dish--no cream in the gratin. As a bonus use the leg bone and bits of extra meat to make Scotch Broth. See link below as reproduced in Parade mag by Sheila Lukins. The Naked Chef also does a leg of lamb roasted over a tray of mixed vegetables. I used cauliflower, potato, onion wedges, chick peas, fennel and whatnot, tossed with a tiny bit of oil, S&P, and a little garam masala. What I liked about this, was his use of the yogurt marinade. You rub 1/2 to marinate the lamb, and the other 1/2 serves as a sauce or side. Copy and past the link into your browser: http://www.bbc.co.uk/food/recipes/database/marinatedlamb_8732.shtml Julia Child uses leftover lamb in a salad dish. She moistens slices with an anchovy viniagrette (it's mild) and served with a cracked wheat salad, like Taboulli. Link: http://indra.com/~eliz/Recipes/Parade/1.html#r_7 Sat Mar 01 23:55:08 -0800 2003 1592833 0 Thea 1 1592851 Get out your Fanny Farmers or Joy of Cooking and look up some old standards, like jambalaya, split pea soup, lentils, goulash, spagetti and meatballs, arroz con pollo, etc. Sun Mar 02 11:12:57 -0800 2003 1592833 0 Sharuf 1 1592871 SOUP! That's my favorite make it and eat for a week meal. Soup and salad/sandwich and you're all set. Two of my favorite (though not by all means the only ones I love): "Dairy Hollow House Soup & Bread: A Country Cookbook"- by Crescent Dragonwagon and " Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook"- by Foe famularo. You may also want to look into the different books that work on the make several meals ahead of time principal. The one I have is called "Frozen Assets Lite & Easy- How to Cook for A Dary and Eat for a Month" by Deborah Taylor-Hough. If you hit the grocery during sales and stock up, this works well. And since the meals are frozen, you can mix and match so you're not eating ground turkey all week long. There are several cookbooks based on the one-pot dinner idea that I've seen. You might also want to consider crockpot cooking. Time savers and great for cheaper cuts of meat. Good luck to you! Sun Mar 02 16:45:21 -0800 2003 1592833 0 SisterT 1 1592874 The turkey tetrazinni on www.cookinglight.com is great. I sauteed up some onions and celery to go in with the rest. You can make it early, freeze it, or put it right in the oven. And, it is good with chicken also. Actually, one of the benefits is that you can substitute just about any of the ingrediants. Sun Mar 02 17:30:29 -0800 2003 1592833 0 Danielle P. 1 1592877 Okay, wait a minute, before I type up a recipe, let me get this straight. You and your wife just had a baby, you have a newborn infant in your home, and you are wondering how to cook enough to feed not only yourself and your wife but the friends and family dropping by to visit? Yipes. Super parents. My best recommendation is to print out all the recipes you get in response to your reply and email them to your friends and family. People often wonder what a couple with a new baby need, and since they can't offer you sleep, it sounds like you could use a few Weight Watcher friendly soups casseroles in your freezer. I have been on WW for a week, and here's what I put together out of the freezer and the cupboard for unexpected company for dinner last night: POTSTICKER SOUP - serves 4 3 quarts chicken stock 1 T. minced fresh ginger 20 Ling-Ling frozen potstickers (available at Costco) 1 cup sliced raw mushrooms 1 cup sliced carrots 1 chopped red onion 3 minced garlic 1 cup whole sugar snap peas 2 cups sliced green cabbage 20 or so frozen prawns (available at Costco) 1/4 cup sliced green onions 1.) Add chicken stock and ginger to a very large (I used a 7quart) soup pot, heat to simmering boil. 2.) Add wonton to simmering stock, cook wonton until half way soft(about 5 minutes). 3.) When the wonton start cooking, saute the onions, garlic, carrots and half the mushrooms in a little pan for 5 minutes or until almost soft. 4.) Add the saute'd veggies to the chicken stock. 5.) Add rest of the vegetables, except the green onions, to the stock, and the shrimp. 6.) Cook a few more minutes until the shrimp, snap peas and cabbage are still bright in color, ladle into very large bowls, and garnish with green onions. I estimated this to be about 6 points per serving if you ladle up 5 potstickers and 5 shrimp to the bowl. Congratulations on the new baby...! Sun Mar 02 20:02:03 -0800 2003 1592833 0 Olympia Jane 2 1592913 You mention both potstickers and wontons. Which is it? Mon Mar 03 12:44:47 -0800 2003 1592877 0 Sharuf 2 1592928 Congratulations--and welcome to the world of clueless friends and family... They really should be feeding you! We also have dumpling soup a few times a week. We just buy chinese dumplings (I like the pork and leek variety). I bring some premade chicken broth to a boil and add whatever vegetables I have on hand (thinly sliced carrots, turnips, greens, bok choi, snow peas), add the dumplings and boil until they float. Then boil for three more minutes. You can also add noodles. It's amazingly simple and satisfying--my son loves it, too. We also ate a lot of vegetable coucous in those early months. Epicurious has some good recipes. You can make up a bunch in advance and freeze it. I'm not sure where you live, but here in DC, there are a couple of produce delivery services that bring a box of fresh seasonal vegetables and fruit once a week, complete with recipes and meal ideas. It was really helpful during those first few months, when even going a few blocks to the store felt like an adventure. For the friends and family, if you must be hospitable and feed them, how about keeping some cheese, crackers, and a salami on hand (perhaps you can slap them around with it when they overstay...). Mon Mar 03 13:43:24 -0800 2003 1592877 0 butterfly 1 1592880 Cooking light has an article online on one pot crowd pleasers. Many cooking light recipes are excellent, others are dogs but you can't always tell by reading. some very unusual combinations have worked well for me. If you like something of theirs, copy it down because it does not always stay on the website. This reminds me of something else good. Do a search on their site (www.cookinglight.com) for Mediteranean Salmon Cakes. You can make salmon filets (planning for leftovers) one night and use this recipe for salmon cakes the day or two after. These salmon cakes are so good and unusual. They have slightly crushed garbanzo beans in them which gives a hint of falafel type flavor. And there is a yogurt sauce for topping. I like to serve on a bed of greens with sliced mango. Link: http://www.cookinglight.com/cooking/mp/familyfare/package/0,14343,231583,00.html Sun Mar 02 20:48:43 -0800 2003 1592833 0 Thea 2 1592892 You don't have to copy it down. Just use your browser's "File...Save As..." to store a copy in your own file system. You can even change the name to something useful to you. I keep mine a folder I started called "Inet Recipes" just for this purpose. Pat G. Mon Mar 03 08:23:50 -0800 2003 1592880 0 Pat Goldberg 3 1593022 Thanks, but I didn't quite follow. Anyway I did not mean copy by hand. I use Mastercook software for recipes. Tue Mar 04 01:28:53 -0800 2003 1592892 0 Thea 1 1592885 Use a wide pan, saute sliced leeks in olive oil till soft not brown. Add some "spring" veggies of choice, a mix or just one or two --- small (or diced large) potatoes, little carrots, zucchini or summer squash, asparagus, peas, haricot vert, artichoke, baby turnips. (Depending on veg mix you may need to add some a bit later so they are not overcooked). Saute a bit but don't brown, now add white wine (and fish stock if you like ... I prefer mostly wine), a bay leaf, some thyme sprigs, salt-pepper and simmer covered till not quite done. Add some nice mild fish fillets --- halibut perhaps ---replace cover and cook till fish is done. Spoon veg and fish onto plates, boil the broth to reduce and right at the end swirl in a pat of butter for richness and perhaps a pile of chopped chives or parsley, and pour over fish/veg. This will reheat nicely if you've saved some broth .... even if not it's not a big deal to make up some more and slide the leftovers in to reheat. It's also quite nice with sliced fennel, topped with a bit of the chopped fronds at the end. Sun Mar 02 21:51:47 -0800 2003 1592833 0 foodfirst 1 1592919 A favorite one-pot cookbook that I have is "A Man and His Pan" by John Boswell. I've made several things out of it that are excellent. It's available @ Amazon.com (through Chowhound, of course!) Mon Mar 03 13:12:50 -0800 2003 1592833 0 Linda W. 1 1593039 I like to make Beef(or lamb) Burgandy. If you use a fairly lean cut of beef and then pour off the liquid when it's done, refrigerate, and then skim off the fat, I think it's pretty low fat. Also, I made the Jean George Chicken in Reisling that was in Food and Wine a couple of months ago (reduced the amount of cream) and also Daniel Boulud's Chicken Grandmere, which I think is on the web somewhere.(helpful I know) Make sure you remove the skin first. Roast a turkey breast. Makes great sandwiches...for days. Tue Mar 04 08:53:32 -0800 2003 1592833 0 litespeedchick 1 1593067 I'm curious. Brunswick Stew would seem a natural. What was the matter with the recipe? Basically it is just chicken (preferably a hen, since it needs long, slow cooking), possibly another meat as well (I like pork neck bones), and varying proportions of water, onion, Lima beans (frozen or dried), corn, and tomatoes (canned or otherwise), to suit your taste, seasoned well with salt and pepper (and sometimes Worcestershire Sauce), simmered until the lima beans are no longer recognizable as such, thus furnishing the thickening. Serve it with cornbread. Tue Mar 04 10:50:37 -0800 2003 1592833 0 Sandy