Glorious One-Pot Meals (7 page)
Read Glorious One-Pot Meals Online
Authors: Elizabeth Yarnell
The first time I presented this recipe to my children, then four and two, my older son threw a fit, said it looked “disgusting,” and refused to eat it. I calmly reminded him of our rule for new (or forgotten!) foods: You must eat three bites of each item and then if you still don’t like anything on the plate you can have something else. Within minutes they both had polished off full plates and asked for seconds! Garlic is a favorite flavor for my kids, and when the whole garlic cloves come into contact with the spray of oil, they take on a mellow, sautéed taste. Try a less “fishy” fish for unenthusiastic fish eaters; consider sole, flounder, or tilapia.
SERVES 2
Canola oil spray
8 garlic cloves
10 to 12 ounces frozen hash browns (not the patties)
Pinch of sea salt
½ to ¾ pound fish fillets
2 carrots, sliced into coins
½ head broccoli, cut into florets, or about 2 cups frozen broccoli florets
1 cup frozen corn
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Lay the garlic cloves in the pot.
Shake the hash browns over the bottom of the pot in a thick layer and sprinkle with salt.
Add the fish and layer the carrots, broccoli, and corn on top.
Cover and bake for 30 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Almost all of the ingredients in this dish are native to North America, including the chili powder, making it a truly American dish with a hint of the Southwest. The amount of chili powder used is only enough to give the fish a little bite of heat. Add more or less according to your preference. Or use fresh, diced chiles instead.
Try this recipe with salmon, halibut, or other kinds of fish. Or substitute chicken breasts, turkey, or pork tenderloin for the fish.
SERVES 2
Olive oil spray
1 cup quinoa
½ to ¾ pound trout fillets
1 teaspoon chili powder, or to taste
2 tablespoons honey
¼ cup fresh orange juice
2 garlic cloves, chopped
½ medium zucchini, cut lengthwise and sliced into ½-inch half moons
½ small yellow squash, cut lengthwise and sliced into ½-inch half moons
14 ounces corn, fresh, frozen, or canned (drained)
Sea salt and freshly ground black pepper
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer. Place the trout on top of the grains, skin side down.
In a small bowl, mix the chili powder, honey, orange juice, and garlic. Pour the mixture over the fish.
Scatter the zucchini and squash on top of the fish. Add the corn, filling the crevices. Season with salt and pepper.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
This is a lovely light and flavorful recipe that’s perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it’s not asparagus season, consider substituting broccoli spears.
SERVES 2
Olive oil spray
5 to 7 medium red potatoes, cut into ½-inch slices
Sea salt and freshly ground black pepper
½ to ¾ pound salmon fillets
Pinch of grated lemon zest, preferably from an organic lemon
4 to 5 yellow pattypan squash
to 10 mushrooms, thickly sliced
to 10 asparagus stalks
2 or 3 fresh rosemary sprigs
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven.
I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.
SERVES 2
Olive oil spray
½ cup couscous
½ cup white wine
½ to ¾ pound red snapper fillets
1 teaspoon olive oil
1 small lemon, sliced
¼ small red onion, sliced
2 tablespoons chopped fresh parsley
3 to 6 garlic cloves, chopped
Sea salt and freshly ground black pepper
1 cup canned or frozen artichoke hearts, halved
½ head broccoli, cut into florets (about 2 cups)
1 cup halved cherry tomatoes
Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous into the pot. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly. Lay the red snapper in the pot, skin side down. Drizzle with olive oil and top with the slices of lemon and onion. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
Scatter in the artichoke hearts, broccoli, and tomatoes. Sprinkle with the rest of the parsley and garlic.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
I’ve been finding fresh mangoes at my local grocery store often lately, but if you don’t have one, use a can of puree or fresh orange juice.
If you don’t have macadamia nut oil, it’s okay to use another nut oil or even olive oil, but realize you will lose some depth of flavor. Vary your meal by changing the lentils: Red lentils will result in a mushier texture, while green lentils will offer a more al dente eating experience.
I like to use white or mellow-flavored miso paste, but the strength of miso flavor is really a personal preference.
SERVES 2
2 teaspoons macadamia nut oil, other nut oil, or olive oil
1 cup sushi rice
½ cup dried lentils
1¾ cups broth (chicken or vegetable) or water
2 tablespoons chopped fresh mint
½ to ¾ pound fish fillets or steaks (tilapia, mahi mahi, halibut, etc.)
¼ cup fresh diced or canned pureed mango or pulpy orange juice
1 tablespoon miso paste
2 teaspoons mirin
3 tablespoons sake
Sea salt and freshly ground black pepper
1 portobello mushroom, sliced
½ red bell pepper, cored, seeded, and sliced
2 medium yellow or red tomatoes, cut into wedges
2 to 3 cups roughly chopped fresh spinach
Preheat the oven to 450°F.
Wipe the inside and lid of a cast-iron Dutch oven with macadamia nut oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and the lentils into the pot and add the liquid. Sprinkle with mint. Place the fish on top.
In a small bowl, mix the mango, miso, mirin, and sake, then pour over the fish. Lightly season with salt and pepper. Cover with the mushroom and bell pepper slices.
Arrange the tomato wedges in a layer. Top with the spinach until the pot is full.
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
