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.

Choosing the Right Pot For Your One-Pot Meals

When you cook meals in one pot, you realize that not every pot is created equal. Your big stainless soup pot and equally big cast iron Dutch oven just don't produce identical results. All sorts of variables come into play. This can be frustrating, especially if you didn't plan on some of the things that can happen.

As they say, forewarned is forearmed. The fact is, different recipes for one pot meals call for different pots. Being informed about this will help you choose the proper pot for the dish. Let's take a look at a few types of pots to see how they would be good, or not so good, to use in certain instances.

Stainless Steel Pots

Stainless steel pot (Photo credit: Wikipedia)

You most likely already have a set of pots and pans, with at least one very large pot that you use perhaps, for boiling spaghetti - which is probably stainless steel. One advantage to these pots is they are relatively light in weight (when compared to cast iron), which means you can have a very big pot and still be able to move it around. They can go right into the dishwasher, too.  The lids are usually pretty tight fitting. Stainless steel is a 'nonreactive' material, which means you can cook acidic foods without worrying about pitting or stripping the surface.

These pots, however, are not that great when it comes to conducting heat. Most of the heat will be on the bottom of the pot, with little heat traveling up the sides or being retained there. That means a slow simmering stew may be bubbling on the bottom, but not bubbling on the surface and in the middle. This is a pot that needs watching, and occasional stirring, if you're trying to maintain a slow simmer throughout the contents.

Raw Cast Iron Pot

Often referred to as a Dutch oven, these pots are used for roasting or braising meat, and for making thick stews. The advantage to these pots is they are very durable. The better models heat evenly on the bottom and up the sides and retain the heat well, and when put on low heat, the contents will simmer slowly. A cast iron pot is also naturally non-stick if seasoned and maintained properly. Food cooked in raw cast iron also has an added benefit of absorbing iron, a necessary nutrient.

These pots are, however, very heavy. They are also 'reactive' meaning acidic foods may pit or damage the surface, and boiling food in water in a cast iron pot is not recommended. They take a longer time to heat up and to cool down, which can be either an advantage or a disadvantage, depending on the situation. Very inexpensive models may have 'hot spots' on the bottom. Raw cast iron pots need to be seasoned and re-seasoned routinely to maintain their natural non-stick coating. You cannot put a raw cast iron pot in the dishwasher.

Cast iron & enameled cast iron pots. (Photo credit: Wikipedia)

Enameled Cast Iron Pots

One way manufacturers have eliminated the problem of the cast iron pot being 'reactive' is by applying an enamel coating. These pretty pots have all the benefits of cast iron without the problems associated with maintaining the interior and protecting it from acid and other detrimental elements. They are available in a wide range of sizes, shapes, and colors and make a pretty addition to any kitchen.

Now for the down side. They can be very expensive. However, average priced cast iron manufacturers have upped their game and are producing enameled cast iron pots to compete with the more expensive brands. Of course, these pots are very heavy.

Aluminum Pot

This is a lightweight material that also heats up fast and conducts heat well throughout the pot. Aluminum pots are also relatively inexpensive.

The bad news is, aluminum is very reactive to acidic foods, making it susceptible to pitting and discoloration. It is also rather soft and may scratch easily. This causes health concerns if used over time, as too much aluminum is not good for you. To solve this problem, look for anodized aluminum. It is more expensive than raw aluminum, but the benefits are well worth it if you're considering buying aluminum.

Copper Pots

These are pretty pots that conduct heat very well. They are available with stainless steel linings so you can have the shiny copper outside with a non-reactive inside for cooking.

Yes, copper is a reactive cooking surface if not coated with stainless. Any acidic ingredient will actually transfer a metallic taste to the food you are cooking, and in some cases a gray discoloration. But, again, with a stainless interior, a copper pot can be a good choice if you want a pot that heats well, is lighter in weight, and cooks food evenly. Also, copper needs polishing, which may or may not make a difference to you. It's just another thing to keep in mind.

Conclusion

When it comes to choosing a pot to use for your one-pot meals, you have many choices. Read through the advantages and disadvantages for each and decide what's important to you. Think about the dishes you most often make, consider the price, weigh the quality and convenience, and then go out and get the pot you need to start creating those delicious one pot meals - and see our recipes this month for lots of tasty ideas to cook in them!

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.

One-Pot Meals for Kids

If you have ever tried to cook with kids, you know the prep work can get frustrating. Kids aren't known for their patience, especially when food is involved. Any patience your kids have will fly out the window if dinner isn't on the table fast!

As your child watches you get out cutting boards, knives, colanders, beaters, cookbooks, peelers, whisks, measuring cups and spoons, pots, pans, baking sheets, etc. etc. etc., their eyes will most likely glaze over. Of course, we want our kids to learn to cook, but there has got to be an easier way, for both you and your kids.
The one pot meal is a cooking method made for kids. Having too many procedures can intimidate kids and make them want to skip the process altogether. Cooking should be fun, not frustrating.

Having a few simple one pot meals that a child can help put together is the easiest way to encourage a child to spend time in the kitchen cooking. Here is a list a couple of the easiest meals that kids can put together in one pot with ingredients that are simple to use.

Gourmet Mac-N-Cheese Pot

"Macaroni" and cheese. (Photo credit: Wikipedia)

Okay, it's really not gourmet, but your child doesn't need to know that. Start with a basic macaroni and cheese recipe. Get out a pot and prepare the mac and cheese according to the recipe. This is definitely a recipe every kid likes to make, so you're on your way already to a kid-friendly recipe.

After the mac and cheese is done, mix a frozen or canned vegetable into the mac and cheese. Frozen sweet peas work well, as does frozen broccoli. Your child may even like to try mixing in salsa and pinto beans or black beans for a Mexican macaroni and cheese dish. Just be sure your child chooses the ingredients so the dish is his or her own creation. You can stop there and serve, or you can create a cheesier version by adding more shredded cheese, or a creamier creation by adding cream cheese. And you can always stir in some shredded chicken if you want to add more protein and texture.

Ramen PB Crunch Thai Pot

It doesn't get much easier than this. Ramen noodles are turned into a delightfully delicious, and nutritious, meal with the addition of peanut butter (for protein) and veggies. Start simply by making the ramen noodles in a big pot according to package directions. You can use the flavor packets or leave them out. I recommend, however, that if you do use them, use only one.

Once the ramen noodles are done, take a tablespoon or more of good peanut butter and stir it into the hot ramen noodles. Now, here's where your child can choose other ingredients to add. If you keep cans of chop suey vegetables handy, that may be a good one to choose. Bean sprouts and water chestnuts alone would also be nice. Frozen french cut green beans or broccoli or sweet peas are all good choices. The more you let your child choose, the more likely it is that the meal will be eaten, and enjoyed.

Quinoa with Bacon and Vegetables (Photo credit: fritish)

Fluffy Veggie Pot

Instead of serving your child a vegetable or salad, which may very likely be pushed around the plate and not eaten, have your child cook up a full meal deal with veggies buried in fluffy stuff. For this dish you can choose either rice or quinoa for the 'fluff' portion of the meal. Start by cooking a pot of rice or quinoa according to directions on the box.

While the rice or quinoa is cooking, have your child choose the veggies for the pot.  Any assortment works just as long as your child gets to choose. When the quinoa or rice is done cooking, fluff it up with a fork, then toss in the veggies. It's that simple. Add seasoning to taste. If your child likes Mexican food, they might want to sprinkle in some taco seasoning and perhaps add pinto beans, corn, and some chopped tomatoes. The idea is to let your child have fun fluffing up the ingredients in the pot and then sitting down to a scrumptious bowl of healthy goodness.

We know that when we get kids involved in preparing and cooking their own meals they eat better. Try these simple one pot meals with your kids and they could start branching out on their own, looking for even more ways to create delicious meals for themselves, or maybe the whole family!

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: