Favorite One Dish Meals
Calling all casseroles and the like!
In my hurry to get dinner on the table most nights, I love a good one dish meal (less dishes later and simple prep usually!). I know the standards like lasagna, eggplant parmigiana, and my recent favorite has been a chicken and biscuits recipe that I swiped from Rachel Ray. These resipes needn't be fancy (I'm a simple southern girl at heart and the SO will try anything but loves simple homey food more than anything). So what's your one dish recipe?
Well of course you can't beat chili on cornbread or pasta, and the infamous tuna casserole, but there are two that I like...
Take a bunch of fresh broccoli or two pkgs. frozen and cook until fork tender but not mushy..
Have 4 cooked chicken breast...I cook mine boneless in heavy cream at 350 degrees for 40 minutes
Layer broccoli in a greased casserole dish, layer chicken breast, torn, on top
Mix 2 cans of cream of chicken soup with a cup of mayo, juice of a lemon, and a tablespoon of good curry powder...Layer this on top of chicken
Bake at 350 degrees until bubbly...
Take a pound of ground beef and one chopped up onion and green pepper, and saute in olive oil until browned, then pour off the grease
On top of the meat mixture, layer 3 cups of uncooked noodles
Take 3 cups of Spicy Tomato Juice and mix with whatever spices you like, I like to use chili powder, cumin, and garlic.....Pour over the noodles...Don't mix
Bring to a boil, and cover the skillet..Turn to low, and cook for about 30 minutes...
Take a small carton of sour cream, and put just a little of the cooked skillet mixture into the sour cream and stir..Now add the sour cream to the skillet and fold it into the pasta and meat...Serve...We like to add Tabasco Sauce to our individual servings, but then we like spicy food...
My vote is definitely for stir-fry dishes, especially now with the fresh summer produce, I'll add fritattas to the list as well.
chicken w/ shiitake mushrooms - one of my favorite comfort meals to boot.
unfortunately i use no measurements, it really doesn't matter except too much soy sauce would make ti too salty.
3lbs chicken (boneless thighs work best), cut into bite pieces
marinate in mixture of cornstarch & rice wine, sesame oil, salt & pepper to taste.
heat wok to high, add oil, and fry a couple of slivers of ginger & a couple pieces of green scallion. remove & discard.
brown chicken in wok, appox 5 minutes
add oyster sauce, sugar, soy sauce, sesame oil, corn starch dissolved in cold water & 1 lb shiitake mushrooms (i can get fresh so that's what i use, stems removed), also cut into bite size pieces.
cover and braise for about 15 minutes.
serve with white rice.
Well, I guess you need two dishes for this but it's still easy and VERY pretty.
In one pot, make brown rice or wild rice according to package directions.
Slice or chop all of the following fresh produce:
shallots or onions
Toss them in a skillet along with 1/4 cup white wine, some dried lemon peel, salt pepper, and garlic powder. Sautee on low until veggies are getting tender. Then add a few handfuls of fresh baby spinach or seasonal baby greens. Cook until they have wilted.
Mix the veggies with the rice. It's a really pretty dish and very tasty and healthy.
You've got my full attention now. We are enjoying wonderful corn in Florida now, and to do your recipe for tomorrow, subbing corn for turnips, I only need to find a few radishes. I'm not sure if I need your permission to cheat a little on the one-dish thing, but my ginger shrimps are half-way marinated for tomorrow, too.
I think shrimp would make a very fine addition!!! I might try that myself!
I'm using turnips because the farm I go to to buy produce has been selling them. They are baby turnips so they have a very delicate flavor.
Maybe with the shrimp in the dish you could sub brown rice for couscous? Couscous goes so well with ginger!
I grew up eating nothing but one dish meals. We affectionatly called them slop, but that was absolutely no reflection on the taste. I think my mom never recovered from being very very poor while my dad was still in school and continued to cook as if she had to use up every last scrap even when she didn't...but the food was always good, and she never wasted anything.
I personally think that the one dish cooking kind of meal needs no recipe and is usually better when it's done by the seat of your pants since you can season everything to taste. Pick a meat, cut up or crumble if it's ground, brown in the bottom of a dutch oven sized pot. Add some onion and/or garlic if appropriate for the final taste you are aiming at. Maybe throw in some barley or pasta and a good amount of stock and let that cook. Or don't and cook some rice on the side. Add veggies. Season appropriately. Enjoy.
In 18 years of eating my mom's cooking I can only remember one slop that I didn't enjoy. And this wasn't repetative either...just think of the combinations you can make when you just have to think of a flavor family you want (chinese, thai, indian, cajun, italian, mediteraean, etc), pick a meat to go with it, choose coordinating veggies and a starch and you're good to go. It's like getting dressed when you have a whole wardrobe of 'coordinating separates' instead of 5 suits.
I don't know if this is actually helpful, since you are looking for recipes, but it's a different way of looking at the 'one dish meal' that i think is more flexible and gives you a lot more options.
Jambalaya. Chop up celery, bell pepper and onion. Try in a pot for 10-15 minutes. If using chicken or sausage, cut up and precook. Fry rice with the vegetables for about 5 minutes. Then put in enough chicken broth to cook the rice (following package directions). Put in shrimp and precooked meat for last five minutes. Use hot sauce or creole seasoning to taste.
I chop up a lot of the vegetables at once, and put in plastic bags in the freezer. Less waste of celery that way.
Hardly a summer dish, but one of my favorites from childhood: sauerkraut, potatoes, onions, and pork chops and/or fresh sausage with a handful of barley and a sprinkling of caraway seeds. Served with hot mustard.
Brings another favorite, cassoulet, to mind.
Arroz con Pollo - This takes less than an hour to make (20-30 minutes prep, 30 minutes cooking)--not bad for a deeply flavored dish like this, makes great leftovers. To speed things along, get the chicken in the pan immediately, then attend to the small amount of chopping and measuring the spices while it browns. I like to add a handful or two of frozen peas the last 5 minutes to really make a one-pot meal. I've tried both the wine and the beer ways both are good, slightly prefer the wine.
Mine is veggie "fried" rice - totally not authentic, but sooooo good. I use leftover brown rice, whatever veggies I have on hand and tofu (or fake meat, on the rare occasion I have some), then sauté the whole thing with ginger, garlic, soy sauce, sesame oil and a little sugar. Sometimes I add pineapple or cashews.
Other things I make: a frittata; veggie "tagines" (my version, anyway); pasta e ceci; veggie tamale pie.
When it's really cold and you want something rich, try pizzoccheri - buckwheat pasta (you can sub whole wheat) with potatoes, kale, butter and cheese.
OK, so you're in a hurry? Dinner's one dish? A package of udon noodle dish (mushroom flavor's my favorite). For each serving, plan 2 cremini or button mushrooms, a handful of clean, julienned fresh spinach, two finely sliced green onions, several slices of Chinese style BBQ pork, and a good egg. Sprinkle with Japanese schimi (how the heck do you spell that in English) and life is GOOD.
Corn tortillas layered with spaghetti sauce / salsa / mole or any other sauce you like, cheese (combo of cheddar and cotija is great), sliced tomatoes, sliced green, red, and yellow peppers, thinly sliced red or vidalia onion. Bake in medium hot oven until cheese on top is brown and bubbly, and inside is a pleasant layered mush. Serve with a bit of guacamole, sour cream and chives. It's such a bastardization of real Mexican food, but it's easy and all my gringos and gringas love it.
To make cleanup even easier, I save my round aluminum takeout containers for just this purpose. The small ones are just the right size for the corn tortillas. You can toss after baking (and feel mildly good for having reused), or you could be a really good citizen and wash it out for the next batch ,and the next, and the next, until the aluminum gets too soft and you feel ok about sending it to the recycling bin.