Sometimes you have to make a whole meal in one pot. Here are a few chowhounds’ go-to recipes for those times.
Tuna puttanesca is one of Muppetgirl’s favorites. Saute tuna, anchovy, capers, olives, onions, garlic, red pepper flakes, dry basil and oregano; add a large can of peeled tomatoes, simmer until it thickens, and “presto: deliciousness!” For a true one-pot meal, pour in a can of rinsed cannellini beans and skip the pasta.
kmr offers a simple take on jambalaya: saute coarsely chopped onion, red or green bell peppers, and some celery in a bit of oil until soft and browned. Add canned chopped tomatoes and juice; it should be kind of soupy. Add some sliced smoked sausage, a couple spoons of brown sugar, and as much Tabasco as you can stand. Simmer for 10-15 minutes; add chicken, shrimp, or okra if you like and adjust the cooking time to accommodate. When it’s done, add some fresh parsley and serve over hot rice. If you feel like using two pans, you can slice the sausage and boil some of the grease out of it before adding it.
Divamac shares two of her staple one-pot recipes:
2 Tbsp. olive oil
1 small onion, chopped
3 cloves garlic, smashed with the side of a knife
1 lb. ground turkey
3 Tbsp. ground cumin
3 Tbsp. pickled sliced jalapenos
2 tsp. dried oregano
1 can white beans
1 cup white corn, fresh or frozen
2 cups chicken broth
salt and pepper to taste
In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent. Add turkey, stirring occasionally until browned. Add cumin, jalapenos, oregano, beans, corn, broth, salt, and pepper. Stir well. Cook over medium heat for 20 minutes until it reduces and thickens a bit. Taste to correct for salt and pepper. Serve with cheese, avocado, scallions, warmed tortillas, etc.
Mediterranean Skillet Dinner
1 1/2 cups bulgur wheat
1 14-oz. can reduced sodium chicken broth or vegetable broth
3 Tbsp. pesto (or more, to taste)
1/4 cup chopped sun-dried tomatoes in oil
1 16-oz. can chickpeas, drained and rinsed
Toast bulgar in a dry skilled until it starts to smell nutty. Add broth and cover. Cook until bulgur is tender, about 10-20 minutes, depending on how fine the bulgur is. Stir in pesto, tomatoes, and chickpeas. Cook until heated through. Serve topped with plain yogurt.
Easy skillet meals