I usually don’t put up blog posts of recipes, mostly because I don’t ever invent my own culinary taste adventures. Well there was that recipe for the infamous Quesadogga that I “invented” a few months ago, but I wouldn’t call this epicurean genius. Despite being a self-proclaimed foodie, I much prefer to follow a recipe than invent the wheel, so to speak. And while I do follow recipes upon initially making a dish, I do tweak the preparation and ingredients on most occasions.
I recently made two different “one-pot” meals for my family and they were incredible! And by one-pot I’m not referring to the crock-pot. I have such a love/ hate relationship with that thing? Do you? Sometimes crock-pot recipes blow my mind and I think to myself, “how easy, just set it and forget it.” Then there are times when I’m cooking and I think, “I am working harder than the slow cooker just prepping the ingredients.”
Anyways, these recipes, all from different online sources are truly one-pot (on the stove) dishes, and make eating on a weeknight much easier. Are they kid friendly? Maybe, maybe not. Each family is different. Regardless, try making these dishes, they’re fun and there’s less dishes to clean at the end of the night!
Martha Stewart’s One Pan Pasta
Trust me on this one, you put everything into the pot at once and it cooks, magically. I was skeptical at first but it really turned out wonderful. If I make this again, I might add in a few more interesting ingredients like perhaps, roasted red peppers, artichoke hearts…leftover cooked bacon. Mmmm bacon. And really, who has left over cooked bacon?! If you do, throw it in. I am a red wine drinker but find that a nice crisp glass of white un-oaked chardonnay pairs nicely with this dish. Ok fine, if you like your chardonnay buttery and oaky, then that’s reasonable.
Shakshuka from Smitten Kitchen
Shakshuka! Shock to the heart? Shock-what?! What a fabulous name for a dish. When I first heard this, I didn’t even care if it tasted good, I just figured it had to be good with a name like that. Anyway, it’s a dish from Tunisia. Essentially it is baked eggs hanging out in spicy tomato sauce. The above linked recipe will give you the basics for this dish. However what I love about making this dish is that you can really add just about anything. I also sautéed mushrooms with the onions and garlic, added in some roasted red peppers, and canned spicy green chiles. I then also added in sautéed spinach and kale. After adding in the eggs to let them poach I added a few sprinkles of goat cheese. Perfection. If making this again I might experiment with adding feta cheese or even some homegrown Vermont sharp cheddar. We served this dish with fresh warm bread…and wine. Also, on a side note, if you don’t follow the Smitten Kitchen blog, you’re missing out. Now that is some culinary genius!
Again, not reinventing the wheel here, just passing along some recent additions to the Polifka-Rivas household. Hope you’ll try them out soon!
p.s While I’m in the sharing mood, I made quinoa pancakes last week for my family for “Breakfast for Dinner.” And they were awesome! Not a one-pot meal, but super easy and healthy. Martha Stewart has a great recipe online and there are plenty more other sources as well. And yes, quinoa…the super grain…I know it’s overused and all the cool kids are cooking with it all.the.time, but trust me, this is one dish that is kid approved!