Category Archives: One Pot Meals
- 4 full chicken legs (skin off)
- 1 pound small yellow potatoes (skin off)
- 2 cups cauliflower florets
- ½ cup fresh or store bought pesto
- 2 tablespoons extra virgin olive oil
Preheat a 350 degrees F.
Line a large baking pan with aluminum foil.
Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.
I love trying different cuisines- this is my first time trying this Filipino classic.. of course, I put my own spin on it. It’s yummy!
- 4 to 5 chicken thighs with skin and bone in
- ½ cup white vinegar
- ½ cup soy sauce
- 6 to 8 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- ½ cup orange juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- ½ cup cilantro, chopped
- 3 to 4 scallions, chopped
Place the soy sauce, vinegar, soy sauce, garlic, peppercorns and orange juice in a large sauté pan. Place the chicken thighs, skin side down. Bring the liquid to a boil over high heat and then cover and simmer over low heat for about 20 minutes. Turn the chicken over and cover and simmer for another 10 minutes.
Uncover the pan and increase the heat to high and return the sauce to boil while turning the chicken occasionally and basting at the same time. Take the chicken out after about 3 to 4 minutes and add the cornstarch. Bring to a boil and let the sauce thicken. Check for seasonings and turn the heat off.
Let the chicken pieces cool, take the skin off and take all the meat off the bone with a fork. Return the shredded chicken to the sauce, check for seasonings and garnish with cilantro and scallions.
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
- 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
- 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.
We love, love Korean cuisine- this one is a play on the Korean flavors…
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoons honey
3 garlic cloves, minced
2 tablespoons Mirin
1 teaspoon salt
Mix the ingredients in a small bowl and keep aside.
1 18 ounces firm tofu package, cut into 1 inch cubes
3 tablespoons corn starch
1 teaspoon salt
¼ cup peanut oil
Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.
1 medium onion, sliced
2 cups Cremini or any mushroom of choice, slices
1 large red bell pepper, sliced
4 cups Chinese broccoli, or bok choy or spinach
3 green onions, cut into 1 inch pieces
2 teaspoons black sesame seeds
Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.
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
- 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.
Great healthy way to start off the new year!
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 cup green olives, sliced
- ½ cup dried apricots, sliced
- ½ cup slivered almonds
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.