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Category Archives: One Pot Meals

ShanXi Noodles with Pork

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

  • 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

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

 

Greek Style Chicken and Cauliflower Stew with Bread Crumbs

  • 1 small cauliflower, broken into small florets
  • 2 tablespoons extra virgin olive oil
  • Sprinkle of salt
  • Preheat oven to high broil.

Transfer the cauliflower florets onto a lined cookie sheet. Drizzle with olive oil and sprinkle with salt. Broil on high for 5 to 10 minutes, turning the florets over after 5 minutes so they are golden brown all over. Keep aside.

  • 2 tablespoons extra virgin olive oil + more
  • 4 to 6 chicken thighs, boneless, skinless, cut in half
  • Salt
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons, parsley stems, chopped
  • 1 tablespoon, dill stems, chopped
  • 1 tablespoon red wine vinegar
  • 1 bottle tomato pasata (tomato puree)
  • ½ teaspoon cinnamon
  • ½ cup kalamata olives, pitted and sliced

Heat a heavy saucepan with the olive oil. Add the chicken pieces, sprinkle some salt and brown in two batches, turning once. Take the chicken out and add more olive oil if needed. Add the onion, garlic, parsley and dill stems. Saute on medium heat for 4 to 5 minutes. Add the red wine vinegar, tomato sauce and cinnamon. Let cook and come to a boil and simmer for 10 minutes. Add the chicken pieces and let simmer with lid on for 15 minutes. Take the lid off and add the olives cooked cauliflower. Simmer for another 5 to 7 minutes. Check for seasonings and serve with a garnish of breadcrumbs.

Bread Crumb Topping

  • ½ cup panko bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • Zest of one lemon
  • ¼ cup pine nuts, chopped

Heat a small pan with the oil. Add the bread crumbs and garlic and sauté on medium low heat for 5 minutes. Turn heat off and transfer the bread crumbs to a medium bowl. Let cool. Add the dill, parsley, lemon zest and nuts to the bowl. Mix well and serve the stew with a sprinkling of the bread crumb mixture.

 

 

Greek Chicken with Potatoes & Feta

  • 1 to 1½ pounds chicken thighs and legs (bone in)
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano (1 teaspoon dry)
  • ½ cup kalamata olives (pitted)
  • Juice of half a lemon
  • 2 teaspoons salt

Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.

  • 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
  • 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
  • 1 tablespoon extra virgin olive oil
  • Salt
  • ½ cup crumbled feta cheese

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.

Pasta Arrabbiata with Herbed Breadcrumbs

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.