One Dish Wonders! Simple, healthy and quick. What is your favorite?
- kchurchill5 Mar 16, 2009 11:52 AM
I make a skillet turkey and oven roasted turkey breast, stuffing and squash. Enough to feed two and all done in one skillet.
Saute the veggies and remove add to some fresh bread crumbs, then saute turkey in the same pan both sides for just a minutes. Then add some stock to the stuffing and put the stuffing on one side of the pan, the turkey on the other and thin sliced squash on the third side. Season the squash well and drizzle with olive oil. Top the turkey with some evoo and s/p and put in the oven. 400 for about 20 minutes. Add more stock or broth is needed just for a little moisture. It comes out perfect. Turkey is great, stuffing moist and veggies tender. Remove and let all sit. In the same pan add white wine to deglaze, some broth, diced shallot and mushrooms and a little slurry to thicken. Perfect simple gravy. All for like 30-40 minutes and easy in one pan. Serves 2. This is my FAVE by far.
What is yours? I have several but everyone has one which is their favorite.
Mixed Seafood Paella with Andouille and Artichoke Hearts.
A pound bag of "mixed seafood", half a pound of shrimp, half a pound of diver scallops, half a pound of andouille. Two sliced bell peppers, a stick of celery, a red onion sliced, a can of artichoke hearts and a can of small whole tomatoes; some rice and saffron.... YUUUUmmmm!
Chicken, brocooli & bulgur - from an old Am. Heart Ass'n. cookbook. Cut about 3/4 lb. boneless, skinless chicken breasts into approx. 1-in. pieces. For more low-cal., brown these up in a non-stick skillet sprayed w/cooking spray (or else use a scant amt. of EVOO). Add in 3/4 c. of bulgur, the zest of one lemon, and a 14-oz. can of low-sodium chicken broth. Salt & pepper the mess and sprinkle w/dried sage. Mix it up and then place florets from one head of broccoli over the top. Cover and cook until the bulgur is softened and the broccoli is steamed.
a zucchini ratatouille w/ shrimp -- saute sliced onions and bell peppers in olive oil until onions are just translucent, add sliced zucchini and chopped garlic, S&P, a pinch of oregano and toss; add a can of diced/chopped tomatoes (in winter) or about 3 medium tomatoes (fresh in summer); cover & cook until zucchini is tender, toss in a few julienned leaves of basil, toss again, taste & adjust salt if necessary. Add peeled shrimp and toss, stir until shrimp are done and serve in a bowl if watching your calorie intake, or over rice or pasta or couscous if the calorie count isn't a concern.
One of my go-to's, and fresh on the brain because I had it last night...
Sauteed shallot and garlic on med high
Added celery rib and carrot
Added one package of diced firm tofu and cooked until outside had slightly crispy coating
Reduced to med heat and covered
Stirred occasionally with mixture of soy sauce, hoisin, and Chinese 5 spice until moisture cooked off and tofu became "crumbly"
When tofu was desired texture, added handful of bean sprouts and one halved bed bell pepper face down on tofu and returne lid
When bell pepper was steamed to slightly tender scooped tofu into each half, and saved the rest for lunch this week
*very easy, and always satisfying*
I have a few favourites: a barley risotto (so easy to make and you can add any number of veggies and herbs to it); a heart-warming red kidney bean chilli and chicken curry (made sinply with onion, garlic, ginger and chilli, a mix of spices, chicken stock, chopped tinned tomatoes, marinated chicken and either chickpeas or vegetables).
Hell yeah.. fritattas are da BOMB when it comes to one-pan dinners. I saute up pretty much whatever gtakes my fancy, whether it be leftovers, or seafood or a vegetable medley and add eggs, cream and cheese. Let sit on stove top until it pulls away from the side of the pan, and then finish under the grill.
An alternative is to sautee as above and add pancake mix. Cook as above. This (obviously) makes a more bread-like end product.
My fave one of these is onion, (gourmet) sausage mince and oregano.
re: purple goddess
I do smoked salmon roasted onions, olives, gruyere, sun dried tomatoes, with a light corn bread top. Right when I put in the oven I put a layer of crescent rolls. Yes just pillsbury. I pull apart and just put flat on top of the dish. They brown up and make a great crust. "SHORTCUT" pie crust would work but this is usually a leftover quick meal so it works just fine.
re: purple goddess
Yes, sorry, rolls in a can. Just a flakey crescent type of roll. Even a simple puff pastry would work too. It just makes a nice topping without being too heavy. They are not cooked, fresh dough. Something that will cook and puff up as the fritatta finishes. Puff pastry does work fine, just cut some slits as normal.
It makes a really pretty dish.
Sorry I forget not everyone cooks with the same ingredients. Let me know if that answers your questions. It is a great recipe. Asparagus is also good, chopped is small pieces in the dish as well.
Like you mentioned ... anything goes in these dishes. I love them.
re: purple goddess
Puff is just fine, same concept. Not sure what you have or not. But that works great have used it as well like I said. Pillsbury is just un baked rolls in a can (many varities) but pull apart, roll and bake, looks like mini crescent rolls.
sorry, got to remember the difference in culture, location, etc. I forget at times. Just correct me ... I'm still learning this.
So you put a layer of crescent roll dough on top of the frittata before baking? How long do you bake it for? I usually just need a few minutes to finish off my frittata, do you extend that to cook the dough? And do you serve it upside down or rightside up, i.e. crescent dough is on top when serving, or on the bottom as a crust? I love this idea, I hate breakfasts for a crowd with lots of steps, this would combine eggs, protein and bread into 1 step! More time for coffee!
3. Couscous w / shredded chicken & asparagus (OK, not done in one pot)
4. Tamale pie (all in one!)
5. Lao / Thai beef salad
6. Laab (and khao niyao)
7. Shabu shabu /sukiyaki (but with rice)
8. All sorts of pasta dishes that are a meal in a bowl
10. Potrato gallette
12. Stew & hearty soups
13. Chicken & dumplings
14. All kinds of curries (but on rice)
15. Of course, if I prepare an assorted (single) platter of mixed sushi, the result is kind of like a "One dish wonder" but the kitchen is trashed and sky high with the debris of preparation.
my favorite summer meal, you don't really have to measure anything and it only takes minutes. However, if you don't have fresh tomatoes and fresh basil, don't bother.
saute a little garlic in some olive oil, add a bunch of chopped up tomatoes, or cherry tomatoes cut in half, when they are hot but not mushy, toss in a pile of cooked pasta, in whatever shape you want, add some of the little marinated mozzarella balls you can get at Whole Foods or Trader Joes, and a bunch of fresh basil. Let the cheese start to melt and then serve.
I found the original recipe in Glamor Magazine when I was 16 or 17, and it has become my whole family's go-to summer meal. YUM!
i'm back on my asian-esque lettuce wraps kick:
sautee onion, garlic in a deep pan. add sliced green and red peppers, hot peppers if desired, ground chicken / pork. cook until meat is no longer pink. add baby corn, fish sauce, soy sauce to taste, tomatoes, a wee bit of sugar or sriracha if desired, perhaps diced water chestnuts or apple or jicama. top with a squirt of lime, cilantro, crushed peanuts and/or chopped scallions. eat mixture wrapped in lettuce leaves and/or a rice crepe.
Totally one pot, tasty, easy to make, and easy to eat for ages 18 months to 100+:
Khichdi (well spiced, not bland invalid variety):
spiced with: mustard seed, cumin seed, hing, green chillies, ginger, curry leaves, onion, turmeric, salt.
Rice + quick cooking moong dal + lots of diced veggies: all in that same pot, with adequate water. One short whistle in a pressure cooker, or equivalent time in an ordinary pot, and it's done. Garnish with cilantro.
Eat with plain yogurt or raita; ghee; pickles; papads - that kind of thing.
We enjoy pongal at our local vegetarian Indian place. The dish is described on their menu as "Rice & lentils cooked together like kitchedi & served with curry of the day." My friend and I always laugh at the description as we have no idea what "kitchedi" is, so it's meaningless to us, but we like it a lot, whatever it is! I'm up for getting smart about this if you wouldn't mind explaining. ;)
Kattyeyes, pongal is one type of Khichdi.
Khichdi is a generic name for rice and dal cooked together. Spices vary. Other ingredients (e.g. veggies) vary. These dishes are very easy to make, eat, digest, taste good, healthy, etc. etc. When made for invalids it's kept rather bland, but you can dress it up and take it to a party.
The British Kedgeree is derived from Khichdi, but has things like fish in it instead of dal.
The Egyptian Kushari (rice, pasta, lentils, onions, more or less) also developed when Indian troops were stationed in Egypt during WW-II.
Venn Pongal (white pongal) is a Tamilian special pongal: rice, moong dal, cooked with ginger, cumin, black pepper, salt, LOTS of ghee, with cashew nuts. It's made on the Pongal harvest festival, but you can eat it any time really. It can be pretty rich. Easy to make, recipes all over the internet.
Sakkarai Pongal (sweet pongal) also is made with rice and moong dal, but then you put jaggery,. cardamom, raisins, cashews. It's like rice pudding.
is this it?
Serves 4. Published January 1, 2002.
Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.
1 1/2 tablespoons vegetable oil
12 ounces white button mushrooms , wiped clean and halved if small, quartered if medium, cut ino sixths if large
Table salt and ground black pepper
3/4 pound beef tenderloin (about 2 fillets), cut into 1/2-inch long, 1/8-inch wide strips
1/2 cup low-sodium beef broth
1 tablespoon unsalted butter
1 small onion , minced (1/2 cup)
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon unbleached all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces egg noodles , cooked in salted water, drained, and tossed wih 2 tablespoons butter
1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.
bayoucook, thank you so much for all that work!
but i think the noodles were cooked in the skillet. that is what intrigued me. i know that was the case with the ziti, made on the same program in which they presented the stroganoff. they just put in the dried pasta (and obviously enough liquid to cook.).
i have a great recipe i made one day when i ran out of flour i call it a cabbage pancake but its really a cabbage omlet-
shred cabbage roughly saute in pan whisk up some eggs (two to a person) add to pan throw in a geneous handful of corriander, add salt and pepper make as you would any other omlet till medium set and serve with soy sauce and more corriander its simple and delicious!
re: umbushi plum
i thought of another simple dinner that is really easy and healthy its one thing instead of "pot" but really easy-
1-chop green and red capsicums thinly and simmer in olive oil over medium heat until they soften with a stalk of rosmary,
2-add chopped tomatos and a can of chopped tomatos too, season generously with s&p reduce heat and simmer until it reduces a bit.
3- spread mixture on a wholemeal pita and bake (add cheese if you want)
4-top with a mix of gourmet lettuce mix (eat each slice topped with a bit of lettuce trust me the fresh crsip works with the hot carby good with normal pizza too!)
i can black or kidney beans
1 cup frozen corn, thawed
1 cup chopped tomatoes
1/4 cup chopped cilantro
1 cup chopped lettuce
1 avocado, chopped
(carrots, celery, jicama, onions also work, if you want more veggies)
1/2 cup tortilla chips, in large pieces (we use more)
1/2 cup each cheddar and monterey jack cheese shredded
Combine equal parts mild or medium salsa with buttermilk for dressing. Mix with salad.
Yummy, super healthy and cheap!
I use black beans and roasted corn, fresh jicama (love it), I like fresh avacado, mango, tomatoes roma seeding and diced, cilantro, 1 small mild pepper sedded ribs out and chopped fine and then serve it with a spicy lime cilantro. Top with thin fried tortilla strips, Just made in a pan with a hint of oil and then a light cilantro and scallion, sour cream topping. I also sometimes serve this over a toasted tortilla and serve the lettuce on top. I have even baked them in the oven but put them over a small onion to form a small bowl. It doesn't hurt the onion but makes a pretty bowl shape for the salad to set in
When I happen upon some breast of lamb, I do this. Into the slow-cooker crockpot goes these things, trimmed and cut up appropriately: cheap lamb, onion, spinach or chard, some eggplant (if I have it), a little can of tomato sauce, garlic and cumin.
Cook a few hours until it gets to smelling good. It looks like a mess but it tastes great!
Don't know about favorite -- there are too many wonderful things to get all hierarchical about it -- but this one is pretty delicious. It's also cheap and some meat-free meals are a good idea even for us omnivores.
I doubt this is authentically Indian but it's certainly influenced by Indian curries. It develops really complex flavors after a day so plan to do this the day before or really look forward to leftovers.
Chickpea & Sweet Potato Curry
Serving Size: 4
2 tablespoons canola oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, chopped
1/2 - 1 jalapeño chile, cleaned and finely chopped
1 tablespoon curry powder
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
salt and freshly ground pepper
1 large sweet potato , peeled and cut into 1/2" cubes
1 15-oz. can chickpeas, drained and rinsed
1 14-oz. can light coconut milk
1/2 cup water
1 cup cauliflower florets, bite-sized pieces
3/4 cup frozen peas
1/2 cup canned diced tomato pieces, drained
2 tablespoons cashews, chopped, for garnish
1 tablespoon cilantro, leaves only, chopped, for garnish
Make the curry base:
In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spices and cook, stirring constantly, until fragrant, about 30 seconds.
Cook the vegetables:
Add the sweet potato, chickpeas, coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the cauliflower and cook for about 5 more minutes. Add the peas and tomato and cook until heated through and the liquid is reduced to a thick sauce. Add spoonfuls of cashew butter to taste to both thicken and round out the flavors.
Serve in bowls, over rice if desired, sprinkled with cilantro leaves and cashew pieces for garnish.