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From May 2007
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One-Pot Meals |
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Our feature for the month of May is One-Pot Meals. Actually defining what a "one-pot meal" is, however, was not easy! I asked several people for their definitions, and I got as many different answers. Finally I settled on this: "one-pot" means that the meal can be completely prepared using only one pan.
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Soups and stews immediately come to mind when thinking about one-pots and we've got some that pass my "one-pot" test.
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Stir-fries would seem to be the ultimate one-pot meals, but I haven't included any here because I believe that they need to be served with rice, and that takes another pan! Picky picky!
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When I searched the web for one-pot meals, I found some recipes from a cookbook that was actually named as a "one-pot meal cookbook". The first recipe I read said to cook something in a skillet and then transfer it to a Dutch Oven. Now according to how I count, that's two pans!
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With our featured one-pot meals, you might cook something in the one pan, then remove it and add other ingredients, and then add the orginal stuff back in, but you're still using just one pan. And that pan can be a soup pot that simmers on top of the stove, a roasting pan that goes in the oven, or a large skillet. One-pots are not necessarily "quick" but can be; they are not necessarily "easy" but can be. We've got lots of variety in this month's feature. |
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Paella
An American-style version of the classic Spanish paella, this one includes the three classic ingredients of rice, saffron and olive oil, along with chicken thighs, shrimp, and chorizo sausage. It's a great dish for casual entertaining with a group of friends. Paella pans are available but you probably won't find one large enough to hold this recipe, so use a large Wok; it works perfectly. |
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Paella
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One-Pan Chicken, Sausage & Sage Bake
A hearty, satisfying dish that is so simple to prepare. Onions, lemons, Dijon mustard and sage provide the flavor. Plan ahead for the overnight marinating time. Make this on the weekend to enjoy during the week. |
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One-Pan Chicken, Sausage & Sage Bake
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Gypsy Stew
This is what I call a classic "one-pot". Everything goes in to one pot, and when you're done, you have a complete meal. All you have to add is tortillas or bread! |
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Gypsy Stew
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Braised Chicken with Artichokes & Peas
One of my favorite dishes that my grandmother made when I was a child was simply "chicken and peas". So when I saw this recipe, I had to try it. A bit more "gourmet" than my grandmother's recipe and a wonderfully satisfying comfort meal. Serve it with crispy polenta cakes (purchased or homemade) or with a loaf of rustic Italian bread. This dish reheats beautifully. |
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Braised Chicken with Artichokes & Peas
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Gwynne's Minestrone Soup
My sister has been making this soup for years and she always raves about how good it is and how easy it is. So I finally made it, and it is delicious! And very easy. I have to say I did "complicate" it a bit by replacing her "parsley flakes" with fresh parsley and "frozen green beans" with fresh. And I added freshly-grated parmesan to serve on top. |
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Gwynne's Minestrone Soup
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Pork & Hominy Stew
Hominy is really just a big corn kernel so don't be afraid of it. Perfect for a cold evening, this stew will warm you to your toes. Make it ahead and reheat it for a quick weeknight supper. Leftovers are excellent for lunch. Substitute boneless, skinless chicken thighs for the pork if you like. |
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Pork & Hominy Stew
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