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Nov 1, 2011 06:38 AM

Is there a one-dish meal that you can't live without?

I make an amazing soup (my spouse adores it above all else) with kale or sometimes swiss chard, cabbage, zucchini, carrots, green beans, turnips, chicken, and sometimes white beans. It is sooo nourishing and yet delicious. I call the dish "3-hour standing soup", because prep time is at least that long. On the lookout for other one-dish wonders. Do you have one?

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  1. i dont think i could live without my favorite one dish wonder....chicken and dumplins!

    1 Reply
    1. Vegetarian chili. I serve cornbread on the side, so not technically one dish, but still delicious. I usually make a ton because it freezes and reheats well. The chili has lots of vegetables and beans, and it's filling and satisfying.

        1. My recipe for warm lentils with roasted butternut squash, fennel and kielbasa. Made it this past weekend for the first time in ages and was reminded all over again how much I adore it!

          6 Replies
          1. re: biondanonima


            Would you share the recipe, please?

            1. re: TatyanaG

              Sure! Here you go:

              1 smallish butternut squash (about 1.5 lbs)
              2-3 medium red onions
              1 large or 2 small bulbs fennel
              5-6 cloves garlic, chopped
              2 sprigs fresh rosemary
              20 stems thyme
              a handful of fennel fronds (if your fennel bulb has them)
              10 sage leaves
              2 cups pardina lentils (if you can't find them use regular brown lentils)
              1 bay leaf
              2 lbs kielbasa
              1/2 c. olive oil, divided
              1/4 c. vinegar (mix of sherry, red wine, cider, etc.)
              2 T. balsamic vinegar
              salt and pepper

              Cut the squash, onions and fennel (trimmed) into 1/2-1 inch cubes and toss with a generous amount of olive oil, salt and pepper. Spread out on two rimmed baking sheets and roast at 400 degrees, stirring once or twice, until deeply caramelized in places, about 40 mins, adding the chopped garlic about halfway through. When the vegetables are about 10 mins from being done, I transfer all of them to one tray and use the emptied tray for the sausage.

              Meanwhile, bring the lentils to a boil in plenty of salted water with the bay leaf and cook until tender, about 20-25 mins (regular brown lentils will take a bit longer than pardina lentils, but they tend to be mushier. Lentils du puy are a lot firmer and will take quite a bit longer. Whatever lentil you choose, just cook it to your taste - I prefer them a bit mushy for this but it does make the dish look a little less attractive.). Drain and keep warm.

              Slice the sausage thinly on the bias and place on the emptied rimmed baking sheet and roast on the bottom rack of your oven (gets the bottom brown faster) along with the veg for the last 10 mins-ish of cooking. Once the sausage is rendering and the bottom side is brown, turn the oven to broil and broil the top side of the sausage slices to your taste (I like it almost burnt, the crispy edges are amazing!).

              In a large bowl, combine the lentils, vegetables, sausages (including any rendered fat) and chopped herbs. Toss with the vinegars, oil, salt and pepper to taste (the vinegar blend I use really varies, but the dish does benefit from some sweetness, so balsamic is a must. However, the last time I made it my butternut squash was almost candy-sweet, so I used less balsamic than usual to compensate). Be generous with the dressing, as the lentils tend to soak it up quickly. Obviously, you can vary the herbs and vegetables to your taste, but I really love the combo as written. Wonderful with a glass of porter and a thick slice of fresh bread.

              1. re: biondanonima

                what a terrific recipe; i'm going to try this, maybe w/ my beluga lentils (that have been waiting patiently for a year or so!) thanks so much for posting this.

                1. re: biondanonima

                  Wow, thanks so much! Can't wait to try it!

                  1. re: biondanonima

                    This sounds like heaven., Will try in the next week or so and report back. As a novice with the recipe and I'm cooking for one these days, does it freeze well?

                    1. re: melcarr

                      You know, up until now I've never tried freezing it because there are rarely leftovers! However, I made it last weekend and we didn't quite finish it, so I have a serving in the freezer which will probably get eaten in the next couple of weeks - I'll be sure to report back when I try it. However, I can't see why it wouldn't reheat well, since all of its components freeze nicely.

              2. Mizithra Veggie Pasta with Sheftalia