Recipe: Easy Corned Beef & Cabbage

We don't usually use canned meat, but if you're going to, corned beef is one thing that can take a while from scratch. This recipe combines fresh cabbage, onions, and celery with some canned items to make a simple corned beef dish that tastes pretty darn good.

Easy Corned Beef & Cabbage
(Serves 4-6.)

Ingredients:

1 medium head cabbage, cut into 8 wedges
1 small onion, diced
2 celery stalks, diced small
1 can (14.5 oz) chicken broth
2 to 3 cups shredded corned beef (precooked)
1 can (28 oz size) crushed tomatoes
1/2 Tbsp coarse ground prepared mustard

Instructions:

• Get out an oven-proof pot or Dutch oven, and coat inside with cooking oil.
• Arrange the cabbage wedges as evenly as possible into the pot, sprinkle the onion and celery evenly over the top of the cabbage, then carefully pour in the chicken broth.
• Put pot on medium heat, bring to a boil, then turn heat to low, cover the pot, and simmer slowly for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• After the cabbage has simmered for 10 minutes, remove from heat, uncover, and add the corned beef over the cabbage, pour the crushed tomatoes over evenly, then spread the mustard evenly over the crushed tomatoes, mixing together slightly.
• Cover pot and put in preheated oven and bake for 25 to 30 minutes or until cabbage is tender. 

Recipe: Indian Spiced Lentils And Brown Rice

This hearty one-pot meal brings flavors of the Orient to your dinner table, with lots of pungent spices, brown rice, and lentils, and makes a good "Meatless Monday" recipe, or an excellent side dish for an Indian meal. This one may be adapted to the crockpot, or will cook fine on the stovetop in just about any type of pot.

Indian Spiced Lentils And Brown Rice
(Serves 2-3 as a main dish, or 6-8 as a side dish.)

Ingredients:

1 Tbsp butter
1 Tbsp olive oil
1 medium onion, diced small
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamon
1 bay leaf
1/2 cup brown rice
1/2 cup lentils, rinsed
2 1/2 cups water
1 Tbsp heavy cream (optional)

Directions:

1. In a large pot, put the butter and olive oil over medium heat, stirring until butter is melted.
2. Add the onion and cook just until softened, stirring often.
3. Add the salt, cinnamon, ginger, cardamon, and bay leaf, stir and cook for 1 minute, then add the brown rice and lentils, stirring to combine. 
4. Add the water, stir, turn heat to low, and cover the pot.
5. Simmer for 45 to 55 minutes or until the lentils and rice are tender and liquid has been absorbed. Remove from heat and stir in heavy cream if desired. Serve immediately.

Recipe: One-Pot Beef Bourguignon Peasant Stew

Here is a tasty, hearty recipe full of rich flavors for a cold winter night like we've been having so many of lately! This one is best cooked in a stainless steel pot, since it contains wine and tomatoes, which are both acidic, and requires a bit of cook time. You could also use enameled cast iron (for more tips on choosing the right pot, see Monday's post). This could also be adapted to the crockpot - just brown the beef first and then put everything in the crock pot and cook on Low for 7-8 hours.

Beef Bourguignon Peasant Stew
(Serves 4-6.)

Ingredients:

Beef bourguignon, served with pasta. (Photo credit: Wikipedia)

2 Tbsp cooking oil
2 medium red or golden potatoes, cut into wedges
1 medium onion, cut into wedges
1 lb cubed beef chuck roast
3 Tbsp flour
1/2 tsp dried oregano
1/2 cup Burgundy wine
1 can (14.5 oz) beef broth
1 can (14.5 oz) diced tomatoes
1 can sliced mushrooms, drained
salt and pepper to taste

Directions:

1. Put the oil in a large pot over medium-high heat, add the potatoes and onion and cook until both veggies have started to brown lightly.
2. Add the cubed beef and continue to cook until the beef browns, stirring often.
3. Sprinkle in the flour and oregano; continue cooking and stirring until the beef is coated with the flour and is well browned.
4. Add the wine and let it come to a boil, stirring to bring up the brown bits from the bottom of the pot.
5. Add the beef broth and diced tomatoes, stir, and bring to a boil. Continue stirring until the broth thickens slightly.
6. Turn heat to low, cover the pot, and simmer very gently for 15 minutes, stirring a couple times.
7. When potatoes and beef are fork tender, add the mushrooms, stir, remove from heat and let sit for 5 minutes.
8. Taste and season with salt and pepper if needed. 
9. Serve with pasta or mashed potatoes if desired, or in big bowls with hot crusty bread.

Recipe: Fresh Tomato & Zucchini Turkey Stew

This healthy recipe works great as a one-pot meal, and includes lots of tasty veggies, plus brown rice and turkey, with flavors of the Southwest. Prepare the rice and chop the veggies ahead of time, and it's extra-easy to throw together a fast, healthy dinner in a jiffy.

Fresh Tomato Zucchini Turkey Stew
(Serves 4-6.)

Ingredients:

1 lb organic ground turkey
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp cumin
1 small onion, diced
1 garlic clove, minced
1 can (6 oz) tomato sauce
1 tomato sauce can of water
6 small zucchini, rough chopped
6 Roma tomatoes, diced
2 cups cooked brown rice
salt and pepper to taste

Directions:

• Put a large pot on medium heat, add the turkey and olive oil, breaking the turkey up as it cooks. When turkey is no longer pink, add the oregano, cumin, and onion and cook until onion is just softened, then add the garlic and cook, stirring, 1 minute.
• Add the tomato sauce to the pot plus the same can filled with water, stir to combine, then add the remaining ingredients, stir to combine, then turn heat to low, cover pot, and simmer gently for 15 to 20 minutes, stirring occasionally. Taste and add more salt and pepper if desired.
• Serve hot in big bowls.

Recipe: Quick & Easy Spaghetti Dinner In A Pot

Check out this one-pot version of an old-fashioned favorite. It's super simple and easy, and the kids will love it! It's nothing fancy, but it's perfect for a quick dinner when you are pressed for time - and with everything in one pot, cleanup will be a snap too. (To fancy it up a bit and add some veggies, add one diced green, red, or yellow bell pepper with other ingredients after the beef is browned.)

Spaghetti And Meat Sauce Dinner In A Pot
 (Serves 4.)

Ingredients:

 (Photo credit: Wikipedia)

1 lb ground beef
1 Tbsp olive oil
1 tsp dried oregano
2 Tbsp grated onion
1 Tbsp grated garlic clove
1 can (6 oz) tomato paste
1 cup tomato juice
5 cups water
8 oz spaghetti pasta, uncooked
Parmesan cheese (for topping)

Directions:

• In large pot over medium-high heat, put the oil and ground beef, browning the beef until no pink remains.
• Add next 6 ingredients, stir to combine, then cover the pot, turn heat to low, and simmer for 10 minutes, stirring occasionally.
• Add the uncooked spaghetti pasta, stir to combine, cover the pot, and simmer for 15 to 20 minutes or until spaghetti pasta is cooked tender, stirring occasionally.
• Serve immediately, sprinkled with Parmesan cheese.

Recipe: Beer-Braised Beef Roast Dinner

This tasty one-pot recipe has lots of healthy veggies and hearty, rich flavors! This is a great one for preparing the ingredients ahead of time to save time when cooking. Just dice the meat and chop all the veggies and store in the refrigerator until ready to cook. It will make this delicious one-pot meal a snap to prepare - and it's also easy to adapt to the crockpot.

Beer-Braised Beef Roast Dinner In A Pot
(Serves 6-8.)

Ingredients:

Beef roast w/veggies. (Photo credit: Wikipedia)

3 lb organic or grass-fed beef roast (chuck, blade, shoulder)
1 tsp salt
1/4 tsp black pepper
2 Tbsp cooking oil, divided
2 medium size onions, cut into thin wedges
2 medium red or yellow potatoes, cut into thin wedges
2 medium carrots, cut into long chunks
2 cups fresh green beans, stems removed
2 garlic cloves, minced
1/4 cup flour
1 cup beer
1 cup tomato juice
1 tsp dried crushed thyme

Directions:

• Season beef all over with salt and pepper.
• Get out a big heavy pot, add 1 tablespoon of the oil in, put pot over medium-high heat. When the oil is hot, put the beef roast in and let brown completely on first side, then flip and let the second side brown completely. Don't flip it over and over again. Remove beef roast from pot to a plate and set aside.
• Put the other 1 tablespoon of oil in the pot and let it heat, then add in the onion, potatoes, carrots, and beans; cook, stirring, until veggies start to soften, then add the garlic and cook for 1 minute, stirring constantly.
• Sprinkle the flour in the pot and stir until the flour turns light yellow in color.
• Add the beer, tomato juice, and thyme, stir to combine and let come to a boil, then reduce heat to low.
• Set roast back into pot on top of veggies, cover, and simmer slowly on low heat for 2 to 3 hours or until beef roast falls apart when pierced with a fork. (You could also do this step in a crock pot - just put all ingredients in crockpot and cook on Low for about 6 hours.)
• Serve beef with all the veggies alongside. 

More Tasty & Easy One-Pot Recipes:
   

Recipe: Arroz Con Pollo In A Pot

This classic Spanish recipe works great as a one-pot meal! To make it even simpler, prepare the chicken (clean and skin), and dice the vegetables ahead of time. Try adding 1/2 tsp crushed red pepper flakes if you like it spicy, or add a fresh, chopped jalepeno with the other ingredients - or use a can of tomatoes & green chilies in place of the plain tomatoes.

Arroz Con Pollo
(Serves 4-6.)

Ingredients:

Arroz con Pollo. (Photo credit: Wikipedia)

6 pieces naturally raised chicken, bones and skin removed
salt and pepper to taste
2 Tbsp cooking oil
1 1/2 cups long grain rice
1 small onion, diced
2 garlic cloves, minced
3 cups water
1 can (14 oz) diced tomatoes, undrained
1 tsp kosher salt
1/4 tsp black pepper
1 cup frozen peas

Directions:

1. Season the chicken pieces with salt and pepper to taste. 
2. Get out a large Dutch oven or other large pot, put over medium-high heat, add oil, and when the oil is hot add the chicken pieces (don't crowd pot) and brown on both sides, removing the chicken as it's finished cooking; continue browning chicken until it's all done, removing all to a plate.
3. Now that the pot is empty, add the rice, onion, and garlic; cook, stirring until rice has browned slightly.
4. Add the water, diced tomatoes, salt, and pepper, stirring to combine. Bring to a boil, turn heat to low.
5. Lay the cooked chicken on top of this mixture, cover the pot, and simmer slowly for 35 to 40 minutes, until the chicken is tender and no pink remains.
6. Add the peas to the pot, around the chicken, and push them into the rice. Cover pot, and remove from heat; let sit for 5 minutes before serving.