Category Archives: One Pot Meals
Chicken and Chorizo Paella
- 4 to 5 chicken thighs, with bone, skinless
- 2 teaspoons salt
- 2 teaspoons smoked paprika
Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.
- 2 to 3 tablespoons extra virgin olive oil
- ½ cup dried chorizo, chopped
- 1 medium yellow onion, chopped
- 1 medium red pepper, chopped
- 4 garlic cloves, chopped
- 1 bay leaf
- ½ teaspoon Spanish saffron
- ½ cup tomato puree
- 2 cups short grain rice
- 4 cups chicken broth
- Salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
- ½ cup parsley, chopped
- 1 small tomato, chopped
Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.
Steak Mushroom Broccoli Lo Mein
- 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
- 4 garlic cloves, minced
- ¼ soy sauce
- 3 tablespoons honey
- 1 teaspoon red pepper flakes
- 4 tablespoons peanut oil
- 4 ounces steak, filet mignon, cut thinly
- 1 inch fresh ginger, sliced thin
- 4 cups fresh broccoli, cut into florets
- ¼ cup chicken broth
- 2 cups Cremini mushrooms, cut into quarters
- 2 carrots, shredded
- Salt
- 3 scallions, thinly sliced
- 2 teaspoons sesame oil
- Juice of one lime
Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.
Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.
Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.
Shrimp and Sausage Gumbo
- 1 pound jumbo shrimp, cleaned
- 2 teaspoons bay seasoning
- Salt
- 1 pound andouille sausage, casing taken off
Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.
- ¼ cup extra light olive oil
- ¼ cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- ½ large green pepper, chopped
- 1 celery stalk, chopped
- 3 to 4 fresh thyme sprigs
- 1 bay leaf
- ½ cup white wine
- 2 cups tomato sauce
- 1½ cups chicken broth
- 2 cups fresh or frozen okra
- Salt
- ½ cup parsley, chopped
Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.
Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
Sauce
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
Sauteed Shrimp with Indian Pickling Spices
1 pound medium shrimp, cleaned and deveined
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon onion seeds (nigella seeds)
¼ teaspoon fenugreek seeds
1 medium onion, sliced
1 serrano chili, chopped
2 tablespoons tomato puree
Salt
½ cup cilantro, chopped
Juice of half a lime
Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.
Indian Style Fried Rice
3 cups basmati rice, cooked al dente
2 tablespoons peanut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 12 curry leaves, chopped
1 medium onion, sliced
5 cups mixed greens (baby spinach, baby kale), chopped
2 to 3 tablespoons soy sauce
Salt
Juice of half a lemon
Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.
Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy
1 pound ground turkey
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons peanut oil
16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight
4 cups baby bok choy, cleaned and sliced in halves
½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed
2 cups fresh shiitake mushrooms, sliced
4 green onions, cut into ½ inch pieces
3 garlic cloves, crushed
2 tablespoons peanut oil
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
Salt
Pinch of sugar
½ cup fresh cilantro, chopped
Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.
Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.