Archive for One-dish Meals

Thai Green Curry

Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.





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Sweet Potato, Apple and Pancetta Hash

6 oz pancetta or regular bacon, diced
1 small onion, finely chopped
1 large apple, cut into 1″ cubes
1 tsp cinnamon
1-2 tbsp coconut oil
1 large sweet potato, peeled and cut into 1″ cubes
1 tbsp fresh sage, minced (or 1 tsp dried)

In a medium cast iron skillet, cook pancetta 3-5 minutes or until crispy and fat has rendered.  Remove pancetta with slotted spoon, leaving fat in pan.  Add onion, apples, and cinnamon; cook until soft, about 7 minutes.  Remove from pan and add to reserved pancetta; set aside.

If pan is dry, add 1-2 tbsp fat and allow to melt.  Add sweet potatoes and cook undisturbed for 2 minutes.  Stir, allow to cook another 2 minutes undisturbed.  Continue cooking potatoes, stirring as needed to brown all sides, until soft – about 10 minutes total. Add reserved pancetta, onion, and apples back to pan.  Add sage and stir to combine throughout.

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Chicken with Winter Vegetables

11/27/10 – I made half a recipe in the crock pot – cooked it on low for 4 hours, and used sweet potato instead of regular potato.  It was good!

4 whole chicken breasts, skin removed
12 whole small carrots, peeled
3-4 medium parsnips, peeled and halved
2-3 large potatoes, peeled and quarters
1 stalk celery, sliced
5-6 scallions, sliced – use some of the green part
2 tbsp. chopped parsley
3 c. chicken broth
Freshly ground salt and pepper

Arrange all ingredients in a heavy skillet or shallow pan with a cover.  Pour the broth over the chicken and the vegetables; season with salt and pepper.

Cook, covered, over medium heat until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.  Serve in deep plates or shallow soup plates.

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Casserole Baked Stew

Don’t know where this one came from, but sounds really good!

2 lbs. stew meat (do not brown)
1 c. canned tomatoes
2 tbsp. brown sugar
6 large carrots, cut into chunks
3 medium sized potatoes, quartered
1 c. celery, sliced
1 diced onion
3 tbsp. tapioca
1½ tsp. salt
¼ tsp. pepper
3 beef bouillon cubes
1 c. water

Mix all ingredients together in a casserole dish.  Cover, and bake at 325° for 4 hours or at 250° for 5 hours, stirring occasionally.

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Black Bean Quesadilla

This recipe had a great taste, but the leftovers didn’t keep well – the bottom tortilla got quite soggy.

2 whole wheat, spinach, or tomato tortillas
1 1/2 c. (1 can) black beans, rinsed and drained
1 1/2 c. shredded mozzarella cheese
1/2 c. salsa
1/2 c. diced onion

Place one tortilla on a baking sheet.  Top with black beans, cheese, salsa, and onions; cover with remaining tortilla.  Bake at 300 degrees until cheese is melted and tortilla becomes toasted (about 10-12 minutes).  Slice into wedges and serve.

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Bistro in a Pot

2 tsp. olive oil
2 large garlic cloves, pressed
1/2 c. minced shallots
1/2 – 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 c. chopped leeks, white and green parts, washed and drained
1 c. thinly sliced new potatoes
1 1/2 c. carrots, peeled and chopped into bite-sized pieces
3 tsp. dried lemon peel
2 tbsp. dried tarragon
1/2 c. water
1 c. shredded Jarlsberg cheese
1 c. frozen peas, thawed
Minced fresh parsley for garnish

In large skillet with cover, heat oil until very hot.  Stir-fry garlic, shallots, and chicken; remove to a bowl and keep warm.  Add leeks to skillet and stir-fry for 3 minutes; remove to bowl with chicken.  Add potatoes, carrots, lemon peel and tarragon, and stir-fry 5 minutes.

Return chicken and leeks to skillet; add water and stir quickly; cover tightly and steam for 5 minutes.  Remove from heat and add cheese and peas.  Stir and serve garnished with parsley.

Serve with a green salad and crusty French bread.

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