Tag: one pot meal

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.

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.

Roasted Tomato and Shiitake Mushroom Pasta

1 pound cherry tomatoes
Drizzle of olive oil
Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
2 cups Shiitake mushrooms, sliced
½ pound rigatoni, cooked with ½ cup pasta water to spare
Salt
½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.

Baked Sausage and Mushroom Pasta

Another one pot meal one can whip up in no time. I played around with marsala wine in this dish to give an extra yummy flavor… really good!

2 tablespoons extra virgin olive oil
4 to 5 sausage links, casings removed and crumbled (I used with roasted garlic)
1 10 ounce pack Cremini mushrooms, cleaned and sliced
Salt
¼ cup Marsala wine
2 cups fresh tomato sauce, homemade or store bought
½ pound penne, cooked a bit less than al dente
½ cup fresh full fat ricotta cheese
1 cup grated mozzarella cheese, divided in half
½ cup fresh parsley, chopped

Heat a wide frying pan with the olive oil. Add the crumbled sausage and cook on a medium heat for 4 to 5 minutes. Add the mushrooms and continue to sauté for another 4 to 5 minutes. Add a teaspoon of salt and Marsala wine. Stir well and add the tomato sauce. Bring to a boil and add the cooked pasta, ricotta cheese and ½ cup mozzarella cheese. Mix well, turn heat off and check for seasonings. Add parsley, mix well and transfer to an oven-proof dish. Top with the remaining grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn the broil function on and brown for 2 to 3 minutes. Remove from oven and let sit for 10 minutes and serve.

Roast Chicken with Orzo and Kale

This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!

5 to 6 chicken thighs with skin on
1 lemon, cut into wedges
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano, crushed
3 garlic cloves, smashed
2 teaspoons salt

Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.

1 tablespoon butter
1 tablespoon extra virgin olive oil
1½ cups orzo
3 cups chicken broth plus more if necessary
5 ounces baby kale
Salt

Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes

2 pounds chicken thighs, boneless, skinless
1 egg, beaten
½ cup all purpose flour, seasoned with salt and pepper
2 tablespoons extra virgin olive oil and more if needed
2 tablespoons duck fat
2 cups Cremini mushrooms, sliced
1 medium onion, sliced
1 fennel bulb, sliced
2 tablespoons fresh thyme
Salt
4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

2 tablespoons extra virgin olive oil
1 tablespoon duck fat
1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

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