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Favorite One Pot Dish

What's your favorite one pot dish?

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    1. re: twyst

      *Smoked* Duck and Andouille gumbo.......

    2. Boeuf Bourguignon (but sometimes it's Bourride)

      3 Replies
        1. re: ChefJune

          Beef bourguignon, then chicken pot pie, or chicken and biscuits (very similiar in my house), and then a great cauliflower/lentil curry is probably third.

          1. re: jeanmarieok

            Any chance that you might share your recipe for your cauliflower/lentil curry Jean?

        2. Gah! I have to pick just one? I love "one pot" meals!
          On all but the warmest of summer days, my favorite is soup, and I love making Italian Wedding, Turkey Noodle, and Lentil with Ham.
          The first place my mind goes when I want a one pot meal on other days is risotto, into which I throw whatever protein and veg I have on hand.
          Finally, on nights it's just me and the kidlet and I don't have the time or energy to "create," my favorite is Kraft Macaroni & Cheese with cut-up hot dogs and frozen peas stirred in at the end. I can almost hear the collective "ewww!" from (some) CHs. We end up eating this about once a month. While I realize it's the antithesis of haute cuisine, on some nights it just works for me and reminds me of my childhood, when my Mom also had nights where you just wanted to get something on the table quickly that the kids would eat and had the requisite starch/veg/protein.

          19 Replies
          1. re: CapreseStacy

            No ewww from me. Sounds like the perfect once a month meal, actually.

            1. re: CapreseStacy

              My mother was clever enough to frame bacon, lettuce and tomato sandwiches as a rare and desirable treat. We never got them except on the nights when my parents were going out for dinner and she needed something quick and easy before the sitter arrived. We were always pleased, especially when they were accompanied by the even rarer potato chips. Score!!!

              The law of supply and demand works wonders with kid food. I still think of BLT's as something out of the ordinary.

              1. re: mandycat

                I think my mother knew your mother! Same thing at our house, and to this day I love love love a great BLT. Even made it for lunch for guests (gussied up with toasted brioche), and every one of them raved about what a treat it was. Who knew?!

                1. re: elenacampana

                  My mom too. Saturdays were often a special lunch, a BLT and a coke. Her last words to my brother and me, in the hospital, were,"Would you boys do me a favor?" Boys, "Sure, mom, what?" "Bring me a sandwich", said mom. "What kind?" asked, the boys. "A BLT", replied mom, "And a glass of wine, no make that a bottle."
                  We miss you Olga.

                  1. re: Passadumkeg

                    My mom as well. A BLT was the last thing she ate before she was no longer able to eat solid foods-ditto on the wine thing. Perhaps they have met in" Heaven's BLT Cafe"(surely there must be one). Trixie is sorely missed.

                    1. re: sherriberry

                      If they don't serve bacon in heaven, I'm not going.

                  2. re: mandycat

                    Doug Larsen- "Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."

                    1. re: eclecticsynergy

                      …and the pigs would be happier, too.

                  3. re: CapreseStacy

                    I can't believe someone else eats that!!

                    1. re: jvanderh

                      i definitely had that at one or two friends' houses when i was a kid.

                      1. re: goodhealthgourmet

                        Totally balanced meal, right? Carbs, protein, veggie. Oh, and fat. Lots and lots of fat.

                        1. re: jvanderh

                          It's definitely not "diet food," but I do buy the 97% fat-free Hebrew National dogs, and use just a smidge of olive oil instead of 2 Tbs butter, and I use 1% milk. The orange cheese powder is awash with lovely chemicals and a heap of sodium. But we relish every bite. :-)

                            1. re: jvanderh

                              Now, now, remember the Golden (Arches?) Rule: "Don't yuck another hound's yum."

                              1. re: greygarious

                                That was "I do not use fat-free hot dogs. . ."

                    2. re: CapreseStacy

                      Have done the Kraft M&C with hot dogs; have also done frozen Stouffer's with kielbasa or xmoked sausage. Kids love both. (And ok, I admit I like 'em too.)

                      Just posted to another thread that when I'm feeling lazy I'll do a brainless polenta with quick grits, cheese, garlic and butter, sometimes frozen spinach.

                      But my favorite one -dish dinner is still chicken roasted on a bed of potatoes, carrots and onions. I'll almost always deglaze: sometimes pan gravy, or an herbed cream with a splash of sherry, or an easy gastrique with good vinegar and a little jam- cassis is good.

                      1. re: eclecticsynergy

                        Frozen Stouffer's with kielbasa. . . it's like a gourmet version. . . sorta :-P

                      1. gumbo is second only to chicken and dumplings for me.

                        1 Reply
                        1. re: weezieduzzit

                          Caprese, my one pot is Kraft m and c with tuna and broccoli!

                        2. Arroz con pollo
                          Seafood & Sausage Paella
                          Jambalaya
                          Cioppino with huge chunk of Crusty Bread (Does that still count as one pot?)
                          Chicken Cacciatore

                          2 Replies
                          1. re: soypower

                            ya had me at cioppino (or its french cousin, bouillabaisse).

                          2. Wow, hard to pick one, I too love one-pot meals. So homey and cozy lol

                            Hrm..... maybe chicken risotto? Or beef and bell peppers modified into a cross between beef and peppers and risotto (no idea what it would be called, it's just tasty lol), or goulash.......

                            You're DANG lucky I was able to narrow it down to three lol

                              1. re: Antilope

                                Now there's a novel idea! Just look at my user name on this website.

                              2. Oden is a winter-time favorite. So comforting and filling. I make ganmodoki especially for it. Like many one pot dishes, it tastes better the next day.

                                8 Replies
                                1. re: BigSal

                                  Oh yes. I live for the boiled eggs stewed in that wonderful broth...I can't believe you make your own ganmodoki! I've only used storebought in my oden. Care to share a recipe?

                                  1. re: soypower

                                    So many little tasty morsels in oden. I'd be glad to share the recipe, it made with a mixture of shrimp and tofu. I'll dig it out tonight or tomorrow.

                                    1. re: soypower

                                      Here’s the recipe, it comes from Shizuo Tsuji’s Practical Japanese Cooking. Remove the water from 15 oz cotton tofu(cover in cheese cloth and weigh down for 1.5 -2 hours). Parboil finely diced carrot (1/4 med) and 2 dried cloud ear mushrooms (soaked in water to hydrate) also dice and parboil. Although not part of the recipe, I like to add diced, parboiled gobo, and finely chopped green onions (or nira). Put tofu, shrimp (10 oz shelled and deveined), 1/3 t salt, 4 t mirin, 1 T light soy sauce (usukuchi shoyu), 2 t sugar, and a lightly beaten egg in the food processor and combine until it becomes a very smooth paste. You can also put this processed mixture through a fine drum sieve for extra smoothness, but I don’t find it necessary. Stir in mushrooms, carrots, gobo and green onions. Form into 1” balls (you could make patties or any other shape you prefer) and fry until golden brown. Put the fried ganmodoki into a colander and pour boiling water over them to remove excess oil.

                                      I make this around the holidays when my mom comes to visit. Several get eaten right away and then we serve some with other okazu and then we use some for oden. I hope you enjoy it as much as we do.

                                        1. re: BigSal

                                          BigSal - I made these yesterday and my Japanese mother loved them. I used fresh shitake mushrooms, but otherwise followed the recipe, thanks for posting! Do you think you could sub scallops for the shrimp?

                                          1. re: gmm

                                            gmm- I'm so glad you liked them! We never get the pre-packaged ganmodoki anymore. I also make these for my mom (nihon-jin too). I bet you could successfully substitute scallops for the shrimp for a different variation. Please report back if you do. Ganbatte kudasai!

                                            1. re: BigSal

                                              I did make another batch with scallops and didn't like them nearly as much. I love scallops, but there was something in the combo of flavors that I didn't care for. Just fried up another double batch of the shrimp version earlier this evening, because mom scarfed up all the others. At her age, she doesn't eat nearly as much protein as she should, so it's nice if I can make her something she really likes. Arigato!

                                              1. re: gmm

                                                Thanks for reporting back about the scallops, but sorry that it didn't turn out quite as well. I'm so glad your mom likes them, mine loves them too.

                                    2. Oooooo, passionately in favor of one pot dishes! Couldn't pick just one. I am a fan of browning then braising in my FAVORITE pot, my Le Creuset, slowly slowly deliciously deliciously. A few favorites that have won numerous fans among my friends and family:

                                      Velvet lemon chicken soup with fresh basil and tortellini

                                      Chicken cacciatore (Mario Batali's recipe) with rosemary, pancetta, lots of mushrooms, homemade stock and homemade tomato sauce (made ahead of time, so it still counts as the one pot dish, LOL).

                                      Chicken smothered in feta and onions, from The Glorious Foods of Greece, Diane Kochilas -- can add grape tomatoes, olives, even artichokes.... the feta *melts creating a seductive silky sauce (serve with Israeli couscous)

                                      Moroccan tagine with chicken, eggplant, tomatoes, almonds
                                      http://www.epicurious.com/recipes/foo...

                                      Chicken Paprikash (George Lang's recipe is great, except for the time I went crazy with this new-to-me and especially potent paprika

                                      )

                                      Roasted pumpkin or butternut squash risotto

                                      My creamy mushroom dill quinoa casserole

                                      Chicken roasted with olives, onions, fennel, and tomatoes
                                      http://www.epicurious.com/recipes/foo...

                                      1. I think my favorite is swiss steak.

                                        1. Ice Cream Sundae in a waffle dish.

                                          It's one pot, and the dish is edible. No cleanup.

                                          1. i never play by the rules on these threads because i don't like to be told i have to choose just one :)

                                            Paella
                                            Jambalaya
                                            Frittata
                                            Chicken Cacciatore
                                            Chicken Paprikash
                                            Osso Bucco
                                            Boeuf Bourguignon
                                            Imam Bayildi
                                            various tagines & curries
                                            Pad Thai
                                            Noodle Kugel
                                            Cioppino or Bouillabaisse
                                            Arroz con Pollo
                                            Baked Shrimp with Tomatoes, Oregano & Feta
                                            Baked Gigantes
                                            Ratatouille
                                            Chili
                                            Moussaka
                                            Brisket or Pot Roast

                                            8 Replies
                                            1. re: goodhealthgourmet

                                              You could put all of those into one pot, no?

                                              1. re: ipsedixit

                                                i guess you could...though it'd have to be a mighty large pot.

                                              2. re: goodhealthgourmet

                                                I make frittate (plural of frittata) quite often. What is your method? By that I mean, what cookware do you use and what source(s) of heat do you use? These are not trick questions because I've found an easier way of preparation than most recipes describe. The ingredients in mine vary according what leftovers are available.

                                                1. re: ChiliDude

                                                  i had to smile when you mentioned the plural - i cringe when i see people type "frittatas" and i actually mentioned that in a recent thread...in this case i was using it as a singular ;)

                                                  i usually saute some vegetables in a pan (cast iron or high-heat nonstick), pour the eggs over them, use the standard tilt/push/scrape omelet method to distribute & set the bottom evenly, then sprinkle on cheese [if using] and shove the pan under the broiler to finish it.

                                                  you?

                                                  1. re: goodhealthgourmet

                                                    YES! That's the same way that I do it. The idea of flipping the frittata is crazy when we both do it the easy way. I have old-fashion cast iron skillets which produce wonderful frittate. One difference is that I add the shredded cheese after a frittata is finished and the broiler is turned off. Then I put the frittata back into the oven to melt the cheese. The reason for this procedure is that the first time I put cheese on before the frittata was finished the cheese burned.

                                                    1. re: ChiliDude

                                                      I thought this was normal frittata method. I have never heard of flipping them.

                                                      1. re: magiesmom

                                                        Flipping is for when you turn the heat up too high and it's getting too brown on the bottom but isn't cooked through, no? :-P

                                                        I can't pick my favorite either, but pho is good. Ooh and crepes with ricotta and jam. Or fish and chips, though I suppose one-pot-of-oil meals are another whole can of worms. Chicken and squash in peanut broth is good. Oh, and I'm really fond of that Ethiopian thing that's just pan fried thin beef, onion, and jalapeno (I'm sure it's really supposed to be some other kind of pepper). And fajitas, to that end. If you buy the tortillas or move the food onto the plate before you cook the tortilla, it only takes one pan. That's sort of cheating, but the tortilla cooks before the food gets cold. Lo mein and fried rice deserve an honorable mention, I think. Pan-fried zucchini and onions finished in tomato sauce is sooo good. And shepherd's pie is good. All right, I'd better cut myself off here.

                                                      2. re: ChiliDude

                                                        my cheese does sometimes go on after it's cooked - it depends how much time the rest of the egg needs under the broiler.

                                                        oh, and our way isn't just "easy," it's more efficient. minimal mess and fewer dishes to clean up ;)

                                                2. Lately I've been making moules marinieres and chili (though not together), because they're easier for one person than cioppino or bouillabaisse; I like paella and osso buco, too, but they're also more for a crowd.

                                                  1. Ok, as specified, it's more like a "3 pot dish". But everything ends up in one pot, and you can get away with doing everything except the initial cooking of the pasta in one big dutch oven.

                                                    Orecchiette with Braised Kale and Cauliflower from Suzanne Goin's "Sunday Supper at Lucques".

                                                    http://www.seriouseats.com/recipes/20...

                                                    (it's vegetarian, and, in fact, vegan if you omit the anchovies)

                                                    1. How do you pick just one? I can't.

                                                      Paella
                                                      Vegetable Curry
                                                      Chicken and Dumplings
                                                      Vegetable Fried Rice

                                                      2 Replies
                                                        1. re: twilight goddess

                                                          Well, I have to modify my cooking and eating, because of some severe mouth issues and dysphasia, so I need to modify my spices and serve my vegetables softer and smaller than others. I make my own curry blend of spices and then grind it in my spice grinder. I never measure, i am bad about that, I just put it in my palm. I go in heavier on fenugreek, turmeric, coriander seed, and also use, cumin seed, bay leaves, celery seed, nutmeg, cloves, and a touch of cinnamon. I toast off my dry spices and then I add a purée of onion, Ginger, and garlic, you could add a hot type of pepper here, but I cannot, so I use a bit of red bell pepper. Then I use a can of coconutmilk, and add in my veg. I like a lot of different ones, so I usually do a sweet potato, a white potato, cauliflower, carrot, green beans and zucchini. Works for me.

                                                      1. Chinese Hot Pot (weather permitting)

                                                        1. Beef stew
                                                          Pot roast
                                                          Chili
                                                          Ham and bean soup

                                                          1. Fifteen pounds of steamed (soft shell) clams, once a week during the summer.
                                                            Fish chowder (ditto)
                                                            A pot of crabs or lobster.
                                                            Chile rellano casserole
                                                            Menudo
                                                            Posole
                                                            and.......ta daaah: a Frito pie in the bag.

                                                              1. re: decolady

                                                                along with gumbo, that etoufee came to my mind first. then i saw cioppino….

                                                                the wonderful thing about home cooking is that you can indulge your whims for various cuisines and flavors day after day…. from your own magical kitchen (and a trip to the grocery store, of course).

                                                                etoufee was our new year's dish, in fact. i recall we used the scallops on hand. scallops and shrimp are easily kept in the freezer, and even chunks of fish pre-cut for a fish stew kind of dish. then with pantry canned tomatoes, some fresh herbs, wine (maybe some pernod or other anise liqueur) and spices, maybe some onion or bell peppers (which are cheap to buy in frozen strips, and good if you're gonna cook them in a stew)….you can get cioppino, boullabaisse, gumbo, etoufee….as a weeknight meal. ooh, i keep andouile in the freezer too, for that little kick of pork in a couple of these "one-pot" dishes.

                                                              2. Mussels with chorizo, fennel, tomatoes, wine and cream.

                                                                My dad's "risotto" pasta: cook some garlic in olive oil until it starts to brown, toss in some short pasta (I like farfalle or shells), add a combination of white wine and chicken stock and reduce, adding more liquid as needed until the pasta is cooked and the liquid has become the consistency of a sauce. This recipe is great because you can toss in whatever else you want. I love adding prosciutto, shrimp, tomatoes and capers with a handful or Pecorino Romano, but it can be completely tailored to personal taste.

                                                                1 Reply
                                                                1. re: chitodc

                                                                  Wpow! sounds great! Reminds my of Portuguese clams w/ chorizo in either a red or green sauce; lots of garlic. Mmmm, I gotta make it.

                                                                  1. re: chef chicklet

                                                                    Or, or, or... Enchiladas Suizas, right?

                                                                    1. re: DPGood

                                                                      or, spicy pork chile colorado...ok?

                                                                  2. Braised short ribs (basically Bouef Bourguignon).

                                                                    1. Hi everyone. I signed up for Chow so I could comment on this thread!

                                                                      I have to say my favorite is Sancocho, a Caribbean meat and root vegetable stew... makes me long for fall...

                                                                      6 Replies
                                                                      1. re: dannyrosado

                                                                        I'm gonna need to see your recipe for that one, dannyrosado, if you please.

                                                                        1. re: Joebob

                                                                          Joebob,

                                                                          My dad used to make it when I was a kid, and I never knew what it was until a few years ago. he is from Puerto Rico. Anyway, this recipe is from the website elboricua.com, and tweaked a little bit the way I like it.. I actually prefer pork cubes, like from a tenderloin, over beef. Also key is to really let the meat cook for a while to get tender before addding the vegetables. I also use a lot more cilantro than the recipe calls for, as that was always part of the appeal of this dish. I

                                                                          Sancocho

                                                                          Serves 6

                                                                          2 tablespoons olive oil

                                                                          5 garlic cloves, minced

                                                                          1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces

                                                                          1/3 cup chopped yellow onions

                                                                          1/3 cup chopped green pepper

                                                                          1/3 cup chopped celery

                                                                          1 aji dulce; seeded and minced

                                                                          1/2 cup of cilantro, chopped (more if you like)

                                                                          1 teaspoon salt

                                                                          1/4 teaspoon ground black pepper

                                                                          4 medium tomatoes, cored and chopped

                                                                          4 quarts beef stock

                                                                          2 green plantains, peeled and sliced into 1/2-inch pieces

                                                                          1/2 pound butternut squash, peeled and cubed into 1-inch pieces

                                                                          4 medium red potatoes, scrubbed clean and quartered

                                                                          1 large yuca root, peeled and diced into 1-inch pieces

                                                                          2 ears of white or yellow corn, cleaned and sliced into 6 parts each

                                                                          Preparation

                                                                          In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.

                                                                          Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.

                                                                          Oh, and I eat it over white rice.

                                                                          Good luck!

                                                                          Danny

                                                                          1. re: dannyrosado

                                                                            sounds wonderful! thanks for sharing, and welcome to Chowhound :)

                                                                            1. re: dannyrosado

                                                                              Yes indeedy! That sounds pretty tasty oh and over rice... yum. I have had a new addiction to rice lately, any kind, brown, sushi, jasmine... you name it. I want it to eat it morning, noon and midnight. But this sounds good, I love cooking with cilantro!

                                                                              1. re: dannyrosado

                                                                                dannyrosado,

                                                                                I had just put an appropriate chunk of beef in the freezer, read your post, ran back to the freezer, and pulled it out. Thanks so much for posting. But I do have two questions:
                                                                                1. What is aji dulce? (Pardon my ignorance.)
                                                                                2. If you sub pork tenderloin, do you still cook it a long time? It doesn't dry out or disappear? Tenderloin starts out tender, after all.
                                                                                Thanks again,

                                                                                Joebob

                                                                            2. re: dannyrosado

                                                                              I have eaten sancocho almuerzos many times in Colombia, and I have never heard anyone even mention it in the US!

                                                                            3. Probably cassoulet, but there are other competitors and they don't involve as much work as cassoulet.

                                                                              1. Stir fried noodles. It's a bit of a cheat since the genre incorporates everything from pad thai to pancit, but it's a perfect quick, balanced meal.

                                                                                  1. re: alliegator

                                                                                    Chicken & Sausage or Turkey & Tasso gumbo
                                                                                    A turkey stew recipe that came from a magazine ad about 20 years ago with a sort coq au vin profile
                                                                                    Good make ahead, too. Just need a green salad and French bread to round out the meal.

                                                                                  2. Mussels!

                                                                                    http://fortychestnuts.com/2011/05/29/...

                                                                                    Mediterranean Mussels

                                                                                    1 pound fresh mussels

                                                                                    2 tablespoons olive oil

                                                                                    1/4 fennel bulb, thinly sliced

                                                                                    1 shallot, thinly sliced

                                                                                    2 garlic cloves, minced

                                                                                    3 strips jamon serrano, coarsely chopped

                                                                                    1 tablespoon chopped olives

                                                                                    3/4 white wine

                                                                                    sea salt

                                                                                    fresh cracked black pepper

                                                                                    In a soup pot or dutch oven over medium heat, warm the olive oil.

                                                                                    Add the fennel and cook about 5 minutes until soft.

                                                                                    Add the shallot and garlic, cook 2-3 minutes until soft.

                                                                                    Add the jamon serrano and olives, cook 1-2 minutes for the flavors to blend.

                                                                                    Season with salt and pepper.

                                                                                    Pour in the white wine and simmer for 2-3 minutes.

                                                                                    Reduce heat to low and add mussels. Cover and let cook for 5 minutes, until all mussels are open. Discard any mussels that do not open.

                                                                                    Pour mussels and sauce into a large bowl and enjoy with crusty bread!

                                                                                     
                                                                                    1. I can't believe I'm saying this, but the thing that came to mind was mapo tofu.

                                                                                      1. I just tried chicken and biscuits, and oh my goodness, that is so delicious.

                                                                                        1. Chicken Pot Pie. Yep, it is the ultimate old-fashioned main dish, but properly prepared with the right seasoning, good double-crust pastry and loaded with the right balance of chicken/vegetables/gravy, STILL my all-time fave.

                                                                                          1. Rice Pilaf. A microwave version can be cooked and served from the one pot (casserole dish).