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One-dish and One-pot Meals

By Ann Hattes
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Try the cheddar-corn impossible pie for when you think there’s nothing in the house for supper or relatives or friends suddenly appear. For an easy fish casserole alive with the flavors of the Mediterranean, try the cod baked with tomatoes and feta.

Casseroles and one-pot meals are truly the ideal solution for busy people who want wonderful food with a minimum of fuss and maximum taste. Convenience, easy preparation, economy and portability make this method of cooking perfect for today’s busy lifestyles.

The recipes in 125 Best Casseroles and One-Pot Meals (Robert Rose publishing, Canada) are tantalizing and many are make-ahead. The variety includes everything from big casseroles or to freeze in small amounts for future meals. The skillet meals feature everything from small and quick dinners and stir-fries that are easy for novice cooks, to elegant dishes that are entertaining-worthy.

Chicken and shrimp pad thai, honey-curried chicken and apricots, turkey and corn enchiladas are but a few of the recipes. Try the cheddar-corn impossible pie for when you think there’s nothing in the house for supper or relatives or friends suddenly appear. For an easy fish casserole alive with the flavors of the Mediterranean, try the cod baked with tomatoes and feta.

Culinary legend Emeril Lagasse’s book, Sizzling Skillets and Other One-Pot Wonders (William Morrow), is inspired by just that – worldly flavored dishes that come together in one pot using easily accessible ingredients.

From the skillet and sauté pan there is Emeril’s chicken braised with apples and cabbage, and from the casserole and baking dish, make-ahead savory breakfast casserole. Cola-braised pot roast with vegetables comes from the Dutch oven, and Emeril’s Mulligatawny soup from the big pot. Kimchi fried rice comes from the wok and mushroom and fall squash barley risotto from the slow cooker.

Slawsa (www.slawsa.com) is a new product that is a slaw-salsa hybrid. It’s great on hot dogs, burgers, grilling meats, pulled pork, fish, within recipes (deviled eggs, tuna salad) or as a dip for tortilla chips. All natural, fat free, cholesterol free, gluten free, and low in sodium, Slawsa has roughly 1/3 the sodium as a ketchup and ½ of a jarred salsa. Flavors include: Original, Spicy, Garlic, Spicy Garlic, with Fire and Sugar-Free to appear later this spring. See how to incorporate Slawsa into a variety of recipes at the website, www.slawsa.com.

 

Cheddar-Corn Impossible Pie

(Courtesy of 125 Best Casseroles and One-Pot Meals). Makes 4 servings.

The flour mixture in this vegetable-packed dish forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa (maybe even Slawsa).

2 tablespoons dry bread crumbs

10 slices bacon, cooked and crumbled

1 cup shredded mild cheddar cheese

1 onion, finely chopped

1/2 sweet green pepper, diced

1 cup corn kernels

¼ teaspoon pepper

Pinch salt

Pinch cayenne pepper

½ cup all-purpose flour

1 teaspoon baking powder

2 tablespoons shortening

4 eggs

2 cups milk

 

Grease 10-inch quiche pan or pie plate; sprinkle with bread crumbs. Combine bacon, cheddar, onion, green pepper, corn, pepper, salt and cayenne; sprinkle over bread crumbs.

In bowl, stir together flour and baking powder; cut in shortening until in fine crumbs. Add eggs and milk; whisk just until smooth. Pour over bacon mixture.

Bake in preheated 350 degree F. oven for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes before serving.

 

Cod Baked with Tomatoes and Feta

(Courtesy of 125 Best Casseroles). Makes 4 servings.

1 pound cod fillets

3 tablespoons all-purpose flour (approx.)

2 tablespoons olive oil

1 cup crumbled feta cheese (about ¼ pound)

1 onion, chopped

3 cloves garlic, minced

1 sweet green pepper, chopped

1 can (19 oz.) tomatoes

½ cup pitted black olives

½ teaspoon dried oregano

Pinch hot pepper flakes

Pinch granulated sugar

2 tablespoons minced fresh parsley

Salt and pepper

 

Cut cod into serving-size portions; pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch square baking dish; sprinkle with feta. Set aside.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375 degree F. oven for about 15 minutes or until bubbly.

 

“BLT” Risotto

(Courtesy of Sizzling Skillets). Makes 4 to 6 servings.

6 cups chicken stock or canned low-sodium chicken broth

6 ounces thick-cut bacon, diced

1 cup chopped yellow onion

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon minced garlic

1 & ½ teaspoons chopped fresh thyme leaves

1 & ½ cups arborio or carnaroli rice

¾ cup dry white wine

1 pound vine-ripened tomatoes, cored, seeded, and diced (about 1 & ½ cups)

5 ounces baby spinach

2 tablespoons unsalted butter

2 ounces Parmigiano-Reggiano cheese, finely grated (about ¾ cup)

 

Place the stock in a small saucepan and bring to a bare simmer. Keep warm over low heat.

In a 12-inch skillet over medium-high heat, cook the bacon until it is crisp and has released most of its fat, 3 to 4 minutes. Add the onions, salt, and pepper and cook for 3 to 4 minutes. Add the garlic, thyme, and rice and cook, stirring, until the rice is opaque, 3 minutes. Pour in the wine and cook, stirring, until evaporated, about 2 minutes.

Add 1 cup of the hot stock to the skillet and cook, stirring frequently, until the rice has absorbed the stock, about 3 minutes. Continue adding the stock in ½-cup increments, adding more stock only as each previous addition has been absorbed, until the rice is nearly al dente, about 18 minutes from the time you began adding the stock. You should have about ½ cup of stock left.

Add the tomatoes and cook for 1 & ½ minutes, or until the tomatoes have released some of their liquid and have softened a bit. Add the spinach, the remaining ½ cup of stock, butter, and half of the Parmesan and stir until thoroughly combined and the spinach has wilted. Taste and adjust the seasoning if necessary.

Serve the risotto hot, in shallow bowls, garnished with the remaining Parmesan.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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