Ingredients
4 strips bacon
1 large carrot, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 1/2-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1 In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. 2Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. 3Add the beans and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. 4Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. By Cynthia Nicholson, February 2005
Showing posts with label one pot. Show all posts
Showing posts with label one pot. Show all posts
Bean and Sausage Stew
1 tablespoon olive oil
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
1 13-ounce package chicken sausage links, sliced 1/4 inch thick
2 cloves garlic, thinly sliced
1 19-ounce can white beans, drained
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 bunch kale
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Crusty bread (optional)
Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.
Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 495(28% from fat); FAT 14g (sat 3g); CHOLESTEROL 65mg; CARBOHYDRATE 43g; SODIUM 1,020mg; PROTEIN 36g; FIBER 9g; SUGAR 11g
Chicken Meat Loaf
from my fav... real simple
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup
Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken-breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and bread crumbs. Using your hands, mix to combine well.
Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); CHOLESTEROL 196mg; CALCIUM 132mg; CARBOHYDRATE 41g; SODIUM 1095mg; PROTEIN 43mg; FIBER 4g; IRON 4mg
Turkey Potpie with Biscuit Crust
I haven't tried this one yet... but looks like it could be good for turkey day left overs which will be here before we know it...
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg
1 to 1 1/2 cups leftover turkey meat
1/2 cooked sweet potato, cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/4-inch pieces
3 scallions, trimmed and thinly sliced
1 tablespoon fresh thyme, or 1 teaspoon dried leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 1/4 cups turkey gravy
1 17.3-ounce package refrigerated corn biscuits
Heat oven to 350º F. In a 2-quart baking dish, combine the turkey, sweet potato, zucchini, carrot, scallions, thyme, salt, and a few grinds of pepper and toss well. Pour the gravy on top. Bake in the oven, uncovered, for 25 minutes. Gently roll out 4 biscuits individually and overlap them to make a crust that will cover the baking dish. Bake until the top is golden brown, about 15 more minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 565(0% from fat); FAT 24g (sat 6g); CHOLESTEROL 35mg; CALCIUM 124mg; CARBOHYDRATE 63g; SODIUM 2245mg; PROTEIN 24mg; FIBER 4g; IRON 5mg
compliments of Real Simple
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 medium navel oranges, peeled, separated into segments, and membranes removed
1 28-ounce can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds halibut, skin removed, cut into 2-inch pieces
1/4 cup fresh dill, chopped
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes. Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.
Tip: Try this bold combination of flavors and colors with other seafood, including cod, shrimp, and salmon.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 339(32% from fat); FAT 12g (sat 1g); CHOLESTEROL 54mg; CARBOHYDRATE 23g; SODIUM 1038mg; PROTEIN 38g; FIBER 5g; SUGAR 13g
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 cup green olives, pitted and halved
2 medium navel oranges, peeled, separated into segments, and membranes removed
1 28-ounce can diced tomatoes, undrained
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds halibut, skin removed, cut into 2-inch pieces
1/4 cup fresh dill, chopped
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes. Add the salt, pepper, and halibut to the pan. Spoon the sauce over the halibut. Cover and simmer until cooked through, about 7 minutes. Divide the halibut and sauce among individual plates and sprinkle with the dill.
Tip: Try this bold combination of flavors and colors with other seafood, including cod, shrimp, and salmon.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 339(32% from fat); FAT 12g (sat 1g); CHOLESTEROL 54mg; CARBOHYDRATE 23g; SODIUM 1038mg; PROTEIN 38g; FIBER 5g; SUGAR 13g
beef stew
this is the perfect meal for school season and or winter
i do it in the crock pot... dump in all the ingredients in the morning, put on low and by dinnner you'll be good to go...
2 lb stew meat
1 c each - carrots, celery and onions (sometimes i also use mushrooms)
1 tbsp sugar
1/4 c red wine
1 tsp beef extract
2 tbsp tapioca
1 tsp salt
1/4 tsp black peper
1/4 tsp thyme, dill or basil
1 c sausage and pepper spag sauce
stir together and dump in crock pot or heavy casserole dish
cover tightly and cook 4-6 hours @ 250, or 8-10 hours @ 200 if you have to be gone all day, or if you are in a hurry 2-3 hours @ 325.
i do it in the crock pot... dump in all the ingredients in the morning, put on low and by dinnner you'll be good to go...
2 lb stew meat
1 c each - carrots, celery and onions (sometimes i also use mushrooms)
1 tbsp sugar
1/4 c red wine
1 tsp beef extract
2 tbsp tapioca
1 tsp salt
1/4 tsp black peper
1/4 tsp thyme, dill or basil
1 c sausage and pepper spag sauce
stir together and dump in crock pot or heavy casserole dish
cover tightly and cook 4-6 hours @ 250, or 8-10 hours @ 200 if you have to be gone all day, or if you are in a hurry 2-3 hours @ 325.
Monday Night Special
the kids LOVE this one...
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
orzo with chicken and asiago
this is a favorite last minute one pot meal of super hubby
prep time - 5 minutes
total time - 25 minutes
1/2 c water
1 c chicken broth
12 oz skinned boned chicken breast cut in to bite sized pieces
1 1/4 c uncooked orzo
1 c frozen peas
1/2 c asiago cheese divided
1/4 tsp salt
1/8 tsp black pepper
combine water and broth in dutch oven bring to boil
add chicken and pasta bring to a boil
reduce heat and simmer for 12 minutes
stirring occasionally
remove from heat stir in peas 1/4 c cheese, salt and pepper
top each serving with t tbsp of cheese
yields 4 servings
prep time - 5 minutes
total time - 25 minutes
1/2 c water
1 c chicken broth
12 oz skinned boned chicken breast cut in to bite sized pieces
1 1/4 c uncooked orzo
1 c frozen peas
1/2 c asiago cheese divided
1/4 tsp salt
1/8 tsp black pepper
combine water and broth in dutch oven bring to boil
add chicken and pasta bring to a boil
reduce heat and simmer for 12 minutes
stirring occasionally
remove from heat stir in peas 1/4 c cheese, salt and pepper
top each serving with t tbsp of cheese
yields 4 servings
chicken sauteed with apples
this is a fall favorite... yummy with the WA Apple cocktail4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
1 cup apple juice
1 large onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoon Dijon mustard
Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick.
Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 255.7(26% from fat); FAT 7.52g (sat 1.45g); CHOLESTEROL 78.31mg; CALCIUM 43.96mg; CARBOHYDRATE 17g; SODIUM 551.89mg; PROTEIN 29.61mg; FIBER 1.59g; IRON 1.76mg
Jane Kirby and Kay Chun
Real Simple, OCTOBER 2002
Pot Sticker Salad with Snap Peas
From the good people of Real Simple
1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.
Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 507(46% from fat); FAT 26g (sat 8g); CHOLESTEROL 20mg; CARBOHYDRATE 45g; SODIUM 1155mg; PROTEIN 21g; FIBER 5g; SUGAR 7g
1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.
Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 507(46% from fat); FAT 26g (sat 8g); CHOLESTEROL 20mg; CARBOHYDRATE 45g; SODIUM 1155mg; PROTEIN 21g; FIBER 5g; SUGAR 7g
All-In-One Spaghetti
I'm always looking for an easy dinners I can serve my kids and my friend Lisa sent this one to me... modified slightly from a recipe found in Southern Living...
1 lb. ground turkey
1 large onion chopped
2 garlic cloves minced
1 - 8 oz. can tomato sauce
1 - 6 oz can tomato paste
32 oz V8 juice
2 c. water
1 tsp salt
1 tsp sugar
2-3 tsp chili powder
1 tsp dried oregano
dash of pepper
1 box of elbow macaroni
grated Parmesan cheese
it also calls for a garnish... but who are we kidding... kids don't care about garnishes of parsley sprigs....
cook first 3 ingredients in dutch oven, stirring until turkey crumbles and is no longer pink; drain if needed. return to pad and stir in tomato sauce and next 8 ingredients;bring to a boil.
cover reduce heat, and simmer, stirring often for 30 minutes
add pasta; cover and simmer , stirring often for 20 minutes or until pasta is tender.
serve with cheeses and the garnish if you so choose...
I added mushrooms and julienned carrots because I had them in the fridge...
I also think you could add 12-14 oz of spag sauce from a jar instead of tomato sauce and paste...
and it says it is for 6... but I'm thinking 6 teenage boys!!! there was a lot of food.
yummy...
1 lb. ground turkey
1 large onion chopped
2 garlic cloves minced
1 - 8 oz. can tomato sauce
1 - 6 oz can tomato paste
32 oz V8 juice
2 c. water
1 tsp salt
1 tsp sugar
2-3 tsp chili powder
1 tsp dried oregano
dash of pepper
1 box of elbow macaroni
grated Parmesan cheese
it also calls for a garnish... but who are we kidding... kids don't care about garnishes of parsley sprigs....
cook first 3 ingredients in dutch oven, stirring until turkey crumbles and is no longer pink; drain if needed. return to pad and stir in tomato sauce and next 8 ingredients;bring to a boil.
cover reduce heat, and simmer, stirring often for 30 minutes
add pasta; cover and simmer , stirring often for 20 minutes or until pasta is tender.
serve with cheeses and the garnish if you so choose...
I added mushrooms and julienned carrots because I had them in the fridge...
I also think you could add 12-14 oz of spag sauce from a jar instead of tomato sauce and paste...
and it says it is for 6... but I'm thinking 6 teenage boys!!! there was a lot of food.
yummy...
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