Favorite Nice One Dish (more or less) Meal
A close friend from college and her DH are coming into town next weekend. I haven't seen them in a long time and would like to cook dinner. The demands of my 2 year old twins, however, necessitate something I can make ahead of time and reheat. I'd like your favorite, tried and true, nice but not necessarily fancy one dish meal (more or less) meal. Steaming a veg or adding salad/bread is not a problem. No lamb, pork or hot-spicy please. I do have a slow cooker, as well (but no microwave).
Pot roast sounds good. In the Better Homes and Gardens cookbook,we would make orange porkchops and another was i think
chicken parisian.The porkchops uses rice and a can of chicken and rice soup,plus some orange juice.It was a favorite dish my dad made.Also,momma made pot roast provincial.You cut slits into the meat before roasting and put in them olives.I think we used green olives.Then you brown it of course,and pour over it whole canned tomatoes or tomato sauce(think it was whole tomatoes)and cook until done.
This is a nice dish for company because you can make it days in advance and freeze it. I usually double the recipe so I have 2 in the freezer. Serve with garlic bread and a green salad and a bottle of red wine for a nice meal.
Lasagna with Wine
This is a long-time family favorite. Serve with a tossed green salad and garlic bread.
1 medium chopped red onion
3 tablespoons vegetable oil
1 1/2 pounds hamburger
2 cloves garlic (minced)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1/2 cup of dry red wine
1/2 cup of water
1 teaspoon oregano leaves
2 teaspoons basil leaves
1/2 teaspoon of pepper and sugar
1 teaspoon salt
12 ounces of lasagne noodles
1 lb. ricotta cheese
8 ounces mozzarella cheese (sliced)
1/2 cup shredded parmesan cheese
1. Saute the minced onion until soft.
2. Add hamburger and garlic to the onion. Cook until meat is browned.
3. Add and stir: tomato sauce, tomato paste, wine, water, salt, oregano, basil, pepper, and sugar.
4. Bring to a boil. Reduce heat. Cover and simmer slowly for 90 minutes.
5. Cook noodles according to the directions on the box.
6. Lay 1/3 of the noodles in the bottom of a 9X13 inch baking dish.
7. Cover with 1/3 of the meat mixture.
8. Top with 1/3 of the ricotta and mozzarella cheeses.
9. Repeat 2 more times so that all ingredients are used.
10. Sprinkle parmesan cheese on top.
11. Bake at 350 degrees for 30 minutes.
This will make 6-8 servings.
Yeah, any kind of soup or chowder sounds good, like cheryl suggests. I use this Stracoto (essentially Italian pot roast) recipe when I'm looking for something along the lines that you're asking for. It's especially good in the Fall, I think, with the rosemary and mushrooms in it. http://www.foodnetwork.com/food/recip...
I have chowder on the brain because I'm about to make a smoked salmon version this weekend. There are several online recipes for the standard fish chowders. My go-to recipe is by Jasper White:
It's an easy recipe, makes enough for a crowd and improves with standing a day or two. With bread, it's a good meal.
Here's a recipe for Chicken Roma, which is designed to be made a day ahead and then reheated.
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.