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Category Archives: One Pot Meals

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.

 

Drunken Noodles

November 6, 2017

Sauce

  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

ShanXi Noodles with Pork

October 31, 2017

I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!

  • 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
  • ½ pound center cut boneless pork chops, sliced thin
  • Peanut oil
  • 1 + 2 tablespoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 inches fresh ginger, grated
  • 3 scallions, chopped with white and green parts separated
  • 5 garlic cloves, grated
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, sliced thin
  • 2 celery stalks, diced
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon tamari
  • ½ cup chicken broth
  • Salt
  • 6 to 8 baby bok choys, sliced in half
  • ½ cup cilantro, chopped

 

Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.

In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.

Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.

Portuguese Style Chicken with Saffron and Peppers

October 30, 2017
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 large sweet red peppers, cored, seeded and cut into strips
  • 3 to 4 garlic cloves, chopped
  • ½ cup orange juice
  • 1/3 cup chicken broth
  • ½ teaspoon saffron threads
  • 1 cup crushed tomatoes
  • Salt
  • Pepper

1/3 cup fresh parsley, chopped

Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.

Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.

Modified from New York Times

Green Curry Noodle Soup

October 29, 2017

My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans  in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.

Green curry paste (substitute store bought paste)

  • ½ bunch Thai basil leaves
  • ½ bunch cilantro leaves
  • 2 kaffir lime leaves, (or zest of one lime)
  • 1 (4- inch) piece lemongrass
  • 4 garlic cloves
  • 1 small shallot, chopped
  • 1 (2- inch) piece peeled ginger
  • 1 small Serrano pepper
  • ½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin

Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.

  • 2 tablespoons peanut oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, sliced
  • 1 bunch brown beech mushrooms
  • 1 cup spicy dry tofu, sliced or extra firm tofu, sliced
  • ½ cup sliced fresh or canned bamboo shoots
  • 3 heaping tablespoons green curry paste
  • 2 kaffir lime leaves, (or zest of one lime)
  • 1 can coconut milk
  • 2 cups chicken or vegetable broth
  • 12 ounces ramen noodles

Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.

Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.

Recipe modified from spoonforkbacon.com