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Category Archives: One Pot Meals

Malaysian Style Pork Coconut Curry

March 19, 2018

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt
  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

 

Korean Style Noodles with Sausage and Bok Choy

March 6, 2018

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

  • 12 ounces any style noodles, cooked according to package directions, keep aside
  • 2 tablespoons peanut oil
  • 4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
  • 2 cups Cremini and Shitake mushrooms, sliced
  • 4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

  • 2 tablespoons gochujang paste (Korean spicy paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 tablespoons water
  • 3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Korean style Noodles with Sausage

Stir Fried Noodles with Steak and Mushrooms

March 5, 2018

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

Soba Noodles with Mushrooms and Red Peppers

March 4, 2018

Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!

Sauce

  • 1 cup vegetable broth, warm
  • 1 ½ teaspoons dashi
  • 2 tablespoons tamari
  • 2 tablespoons shaoxing wine
  • 1 teaspoon corn starch

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 1 cup mushrooms, sliced, any variety
  • 1 cup green beans, chopped
  • 1 large red pepper, sliced
  • 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
  • Salt
  • Pepper
  • 3 green onions, sliced on a bias

Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.

 

 

Pork and Kale Chili

January 15, 2018

In spite of this dish having kale, this was a big, big hit. A great dish to make in this chilly weather.

  • 2 tablespoons olive oil
  • 1 pound good quality ground pork
  • 1 teaspoon ground cumin
  • 2 teaspoons ancho chili
  • 1 teaspoon Mexican oregano
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 14 ounces can chopped fire roasted tomatoes with chili
  • 4 cups chicken stock
  • 2 14 ounces can of any kind of beans (I used black and pinto), washed and drained
  • Salt
  • 10 ounces baby kale, chopped

Heat a heavy large pan with olive oil. Add the ground pork and cook on medium heat, separating the meat with the back of a wooden spoon. Add the ground cumin, ancho chili and oregano and continue cooking and browning for 5 to 6 minutes on medium heat. Add the onion and garlic and a teaspoon of salt. Saute for 3 to 4 minutes. Add the tomatoes and sauté for another 3 to 4 minutes. Add the chicken stock and beans and bring to a boil. Lower heat to a simmer and cover with lid and cook for 30 minutes, checking every 10 minutes to stir. Take lid off and add the kale and bring to a boil. Simmer for another 10 minutes until the kale is wilted and cooked through. Check for seasonings and garnish with cheese and serve.

Quick Chicken Curry with Curry Leaves

November 13, 2017
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces

Marinade

  • Juice of a large lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper

Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.

  • 2 tablespoons coconut oil
  • 2 teaspoons fennel seeds, crushed
  • 10 to 12 curry leaves
  • 2 medium yellow onions, sliced
  • 1 serrano pepper, slice in half
  • 3 to 4 garlic cloves, grated
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.

 

Vegetarian Tortilla Soup

November 12, 2017
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.