ONE-POT WONDERS Delicious recipes to curl up with One-Pot Pasta & Lentils
TIME is a luxury not many of us have and after a long day at the office cooking can be bit of a schlep, that’s why one-pot meals makes for a perfect supper.
It’s all in the name, everything goes into one-pot and before you know it, dinner is ready.
A one-pot meal can be a lifesaver in the kitchen, but it’s more than that – it’s a fullflavoured meal that delivers on comfort and ease.
Stews and pastas are a go-to for working moms and anyone looking to feed a large group of friends. It’s also a great option if you’re working on a budget and need to get the most out of your ingredients.
4 poblano peppers
2 large jalapeño peppers
2 tbs extra virgin olive oil
900g ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped Freshly ground black pepper
1 tbs cumin, a palmful
1 tbs coriander, a palmful
1 tbs smoked sweet paprika
2 tbss chilli powder
¼ cup tomato paste
1 (350ml) bottle beer
2 cups beef stock
1 (175ml) can vegetarian spicy refried beans
1 bag good quality corn tortilla chips
2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
1 Fresno red chilli
1 small can or jar pickled jalapeños
Char the poblano peppers and 2 large jalapeños over an open flame on stove top or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra virgin olive oil over medium-high heat in a chilli pot. Add the meat and brown well. Add the onions, garlic, salt, pepper,
One-pot wonders don’t have to be that grudge meal for the person preparing it, or those who have to enjoy the meal. It does conjure up images of stews with sparse ingredients or curries that have a very thin sauce.
But these days there is so much cumin, coriander, paprika, and chilli powder. Cook to soften onions a few minutes then stir in tomato paste.
After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir peppers into the chilli and simmer a few minutes to combine flavours. Cool completely and store for make-ahead meal.
Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the
To reheat the chilli:
more you can do with one-pot meals. One-pot meals are the best items to experiment with, from the ingredients to the spices and the sauce.
It is that time of year when our taste buds crave warm comfort meals, ones that are also convenient, and most one-pot meals tick all those boxes.
Less is more with this style of cooking to allow each of the flavours and ingredients to stand out. Leftovers are easily stored in the fridge, and because only one pot is used, there is no clutter. Another bonus is the time saved.
There is much to love about one-pot cooking and less time in the kitchen means more time for the things and people who matter. refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chilli is hot, uncover and top with tortillas.
Dot the tortillas with beans and cover the entire layer with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chilli with sliced fresh Fresno pepper and drained pickled jalapeño peppers. – Recipe courtesy of Rachael Ray THIS is best made right before serving, but leftovers may be reheated in a heavy pot over low heat or in a 180°C oven in a covered casserole.
The pasta will have absorbed most of the liquid, so add only enough water to make the dish a little soupy, taste again for seasoning, and stir periodically as it heats through.
1 cup dried brown lentils
6 cups water, or more as needed 2 large cloves garlic, minced 1 small dried chilli pepper, broken into pieces, or ½ tsp crushed red pepper flakes, or more as needed
¼ cup extra-virgin olive oil, plus more for serving
1½ tsp sea salt, or more as needed
350g dried pasta, preferably a small shape such as gnocchette, ditalini, orecchiette or cavatelli; or break spaghetti into 3cm pieces
2 tsp fresh thyme leaves, chopped
Pour the lentils into a large, heavy pot or Dutch oven and add the water (to cover); bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for 10 minutes.
Uncover; stir in the garlic, chilli pieces and the oil, then cover and cook for 5 minutes.
Stir in the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain a minimum of bubbling.
Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta once the suggested cooking time has elapsed.
Continue tasting every minute or two until it is cooked through but still firm. The resulting dish should resemble a thick soup; if the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools.
Once the pasta is done, add the thyme. Taste and add more salt, as needed. Cover and let the mixture sit for 2 to 3 minutes, then uncover and drizzle with a little more oil just before serving, if desired. – Emily Horton, Washington Post