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#one pot meals
thelcsdaily · 6 months
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Ciambotta Reimagined- Italian Summer Stew
An all-in-one dish for a homey vegetable stew bursting with summery flavors. One thing about summer vegetables that never changes is how delicious they are. It has been transformed into a hearty, savory feast with the addition of pasta and Italian sausage.
“To me, food is as much about the moment, the occasion, the location, and the company as it is about the taste.” – Heston Blumenthal
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levinletlive · 2 years
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My Recipe Book: Wild Mushroom Chowder
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Servings: 6-8
Serving size: 3 cups (meal), 1.5 cups (side)
Season: Autumn/Winter
Category: Soups and Stews, Comfort Food, Vegetarian Option
Method: Stovetop
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
Vegetables
8 oz. Portobello mushrooms, chopped
8 oz. White button mushrooms, chopped
8 oz. Baby bella mushrooms, chopped
6-8 oz. Oyster mushrooms, chopped
4 oz. Shiitake mushrooms, chopped
2 oz. King oyster mushrooms, chopped
0.5 oz. Chanterelle mushrooms, dried and crushed
2.5 lbs. Yukon gold potatoes, cubed
4 oz. Carrot, sliced or shredded
2 green onions stalks, snipped
Dairy
1/4 cup Unsalted Butter
8 oz. Cream cheese pkg, cubed
2 oz. Parmesan, shredded or grated
2 oz. Cheddar, shredded
Seasonings
1/4 cup Seasoned Salt
1 tbsp. Trader Joe's Umami Blend (optional)
4 tsp. Chicken Better-Than-Bouillon, or 4 tsp. Chicken Bouillon
5 cups Water
2 tsp. Cayenne Pepper
2 tsp. Smoked Paprika
2 tsp. Ground Black Pepper
2 tsp. Celery Salt
1 tsp. Powdered Lion's Mane Mushroom (optional)
1.5 oz. Chopped Bacon/Bacon Bits (optional)
Tools
8 qt. Stockpot with Lid
Non-Serrated Kitchen Knife
Cheese Grater
Stirring implement
Potato Masher
Ladle
Instructions
Place the butter in the bottom of the stockpot and rough-chop all of your mushrooms. Toss the mushrooms into the pot on top of the butter, then add the green onions, carrots, and all seasonings on top. Cover and simmer on low for about 5 minutes.
While your mushrooms are simmering, cube your potatoes. When the 5 minutes are up, dump the potatoes on top of the mushrooms and add the water. Stir the mixture so that the potatoes sink to the bottom and the mushrooms rise to the top. Cover and bring to a rolling boil.
When the water reaches a high bowl, reduce the heat to medium and keep covered for 20 minutes or until potatoes are softened.
While the vegetables and seasonings cook, cube your cream cheese and shred your parmesan and cheddar. Set them aside.
After the 20 minutes is up, remove the pot from heat and let contents stand uncovered for at least 5 minutes before adding the cheeses. The pot must cool somewhat or it will break the cream cheese and ruin your meal. There is no saving the meal if that happens. If the pot becomes too cool and you find the cheeses aren't blending, you can put it back on the burner covered on low to reheat it slowly.
With everything now in the pot, grab your potato masher and start smashing the potatoes and cream cheese cubes. When the potatoes are mashed and the soup thickens, use the masher and just stir the soup until the cream cheese is thoroughly blended.
Some notes:
I don't bother to peel the potatoes because the skins are nutritious and relatively thin on Yukon golds, but you're obviously welcome to do so if you prefer.
Wearing a mask when snipping the green onions will keep you from tearing up!
The soup keeps in the refrigerator for about a week and a half. Add 1/2 cup of milk when reheating.
This is my own recipe, which actually grew out of my potato soup recipe. It's one of my favorite meals when I feel sick and it makes a ton. Outside of chopping veggies, it's not very intensive either. You can easily halve the recipe as well.
When I started doing nature photography, I wanted to identify and learn about my subjects. I found edible plants and mushrooms fascinating because I'm a pretty adventurous eater, so I started looking for ways to implement the stuff I found. Mushrooms, in particular, have a lot of health benefits that scientists are just discovering and different varieties are entering the broader consumer market. Safeway only just began carrying shiitake, oysters, and chanterelles in the last couple of years. Private grow kits are also available for people who like to grow their own food.
Try this recipe with your own regional mushroom varieties and experiment with the seasonings a little.
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america-foodie · 1 year
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One Pot Black Pepper Chicken
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Black Pepper Chicken, is a simple, spicy, tangy, soft and flavourful chicken recipe.
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clatterbane · 1 year
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Tonight's delight: Some "Mexican" rice with lentils! Accompanied by a bowl of the ever-popular bagged salad with quick ranch-type dressing concocted from a leftover takeout container of kebab yogurt-garlic sauce. Also, a frozen meat patty on the side, because I felt like I could use the extra protein and energy both today. ¯\_(ツ)_/¯
We were out of green onions, so I once again sprinkled some crispy fried onion on top instead. Not nearly as colorful, but still a tasty addition. 😋
This looked like pretty good basic recipe proportions, though of course I had to complicate things just a bit. 😊 Figured it would be enough better if I did go ahead and fry a chopped onion and a few cloves of chopped garlic in a couple tablespoons of oil at the beginning.
I also used a vegetable bouillon cube for extra flavor, and threw together my own seasoning blend lower on salt to make up for it. You might not want to use the salty broth if you do go with the premade taco seasoning option, though. It would also no doubt be good to use a can of Rotel tomatoes, but that's unfortunately easier said than done outside the US.
One bigger adjustment I would DEFINITELY recommend, though: more liquid than called for through the link! Based on past experience, I made a judgment call and went with 3 cups/700ml of water instead of the 1.75 called for (so, a ratio of 1.5x the amount of combined brown rice and lentils by volume) cooked for 25 minutes under pressure then left to sit for 15 minutes natural release time.
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Which turned out just about perfect!
To cook it on the stove, I would try at least a 2:1 ratio. So, 4-4.5 cups or a liter (give or take) of water, for the 2 cups/roughly 500ml of brown rice and lentils combined. Simmer covered for an hour, then let sit off the heat for another 15 minutes or so. It might need a little more hot water added toward the end, so maybe take a peek after 45 minutes or so.
This basic sort of easy combo also works really well taken in a curried direction, or mujadara. Just a tomato-and-herb theme would be great too, but I am usually more about the spices whenever lentils come out!
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what-marsha-eats · 2 years
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ausetkmt · 1 year
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Oct. 5, 2022
Stew peas is a dish for gathering, and a dish for celebrating, and a dish for living. But it’s also a dish for slowing down; stew peas call for a certain gentleness, and a certain trust, alongside an implicit agreement allowing time to meld your beans and your meat and your aromatics.
The meal’s origins are Jamaican; in “Caribbean Cooking,” John DeMers even refers to stew peas as the country’s national dish. Red peas, as kidney beans are known in Jamaica, are cooked down and mellowed with coconut milk, then stewed with beef, pork or even vegetarian alternatives. The meal is further flavored with garlic and herbs. While stew peas can be found in home kitchens throughout the Caribbean diaspora, Jamaican renditions almost always include spinners: flour dumplings that make the stew into a full-fledged meal. And this stew is as individual as the hands of the cook preparing it — there are few “wrong” ways to cook stew peas.
The recipe’s base ingredients couldn’t be humbler: dried kidney beans, a bowl of salted pig’s tail, garlic, scallions and a can of coconut milk. But the component binding everything together is time: Much of the work in stew peas resides in what you aren’t doing. You can check in on the simmering pot as spinners form between your palms, rolling and adding each dumpling while the stew reaches the precipice of its flavor. And you’ll know it’s done when the stew’s aroma envelops your kitchen (to say nothing of your neighbor’s, should they be so lucky). Then the only thing you could possibly do is take it off the stove to partake.
Stew peas is less an orchestra than a gauzy jam band playing well after last call.
In the absence of pig’s tail, you could use whatever pork you’ve got on hand. Or you can swap out that protein entirely for beef. Once, in a bind and miles away from the nearest Caribbean grocer, I cooked the dish with the Chinese sausage in the back of a boyfriend’s fridge and genuinely couldn’t have been more pleased with the result. And in the cookbook “Original Flava,” the chefs Craig and Shaun McAnuff remove meat entirely, noting that “there’s so much flavor already that meat doesn’t have to be the star attraction.” Each memory of enjoying the dish created a recipe in itself, entirely honest to the moment in which I partook of it.
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As it did for any number of recipes, our most recent pandemic rewired my sense of the dish. Stew peas had been window dressing for me — familiar, omnipresent, delicious. But as the months passed, this dish’s necessary gentleness became less of a habit or a memory than a remedy — one of the primary compulsions for me to actually cook something. And I’d experienced that with several dishes, like the velvety richness of nikujaga and thit kho; or the elation of chewing ropa vieja after a full day of anticipation. But stew peas had already woven their way into the background of my life: cooked on a lazy Sunday alongside a partner, or munched as leftovers, or shared among friends far too late in the evening, balancing a bowl on my knee beneath a table of beer. The dish laid a foundation for me to really feel every meal that followed it. And, for me at least, this motion — of slowness, of a meal that’s taking form as the day unfolds — became just as much a feeling as a flavor. Another way of feeling the time pass. The sort of ingredient whose absence, when taken for granted, immediately becomes distinct: So it’s no surprise that when I’m away from my place, stew peas is what I’m looking to conjure. And when friends visit, it’s one of the things I most want to share with them.
As Suzanne Barr notes in “My Ackee Tree,” “building flavor is the key to developing any delicious dish.” Stew peas is a chance to allow life to carry you alongside it, less an orchestra than a gauzy jam band playing well after last call. After you’ve combined the peas and the meat, you could start your laundry. For more than two hours, the pot simmers until the peas have softened, bubbling their own low chatter while you fiddle with podcasts or text friends from the sofa. Eventually, you roll the spinners in your hands, adding them to the dish, setting your rice on another pan. And then the dish is done.
Cooking is labor. It’s work. What if one route was looking for gentleness and slowness on this front, toward ourselves and others? Cooking this dish fortified that patience for me, allowing it to settle into my daily revolutions along with all of its ingredients.
Then again, taste can be clumsy. Feeling is easier. A few months back, ambling around Provincetown after a too-late evening, I wandered out one morning on a mission for friends, searching for brunch ingredients with a tote bag full of pot and jam. At a park bench beside a market, a woman who worked there leaned over a bowl of stew peas. I’d seen her in town earlier that week. And this dish couldn’t have been on the menu. But she relished it, and she glanced my way, allowing me to relish it, too — and we shared the moment for another few seconds before we both moved on.
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tastyfoodinfo · 2 years
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What's For Dinner? 30 of the BEST Quick & Easy Recipes! | Tasty Cheap Meal Ideas
What’s For Dinner? 30 of the BEST Quick & Easy Recipes! | Tasty Cheap Meal Ideas
What’s For Dinner? 30 of the BEST Quick & Easy Recipes! | Tasty Cheap Meal Ideas easy dinner ideas quick dinner recipes cheap meal ideas whats for dinner easy dinner recipes for family cheap dinner ideas for college students whats for dinner my favorite cooking channels for beginners easy weeknight meals easy dinner recipes for beginners slow cooker recipes crockpot meals casserole…
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kitchenlesscooking · 10 days
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Spicy Lemony Grain bowl
I haven’t posted here forever but I still live the hotplate life 2/3rds of the time so here’s a new one pot that makes 2-3 servings.
Ingredients:
2-3 links precooked spicy sausage like chorizo (or veggie sausage of your choice). I used local chorizo that’s bigger than the typical precooked links so 2 worked for me. I’d you’re using a brand like Aidells or Field Roast I’d use 3.
1/2 can butter or white beans
1 pre-made bag of brown rice and quinoa mix (of course you can cook your own but this is a one burner recipe)
1 bag washed spinach
Juice of half a lemon
Something spicy- pepper flakes, hot sauce, a jalapeño- anything you have on hand
Olive oil, salt and pepper
(Optional garlic and onion. Scallions work great if you’re cooking in a space without a lot of storage for half used veggies)
1) Heat a little olive oil in a pan
2) (add garlic and onion if using and stir until a little soft) add sliced sausage and let this get brown and fragrant
3) add beans and rice mix and season with salt and pepper and your hot thing. I used Aleppo pepper flakes because that’s what I have.
4) let everything cook together until it looks like things are combined well - a couple minutes
5) add spinach and lemon juice, toss together, and cover your pan to let the spinach wilt down. I like it still a little leafy but you can let it basically melt like spinach does.
6) adjust salt and pepper and eat!
Optional toppings could be Parmesan or even a little sour cream if that’s your thing
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shopwithmemama · 3 months
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kitchenknickers · 10 months
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one pot pasta:
red pot,
1 pack spaghetti
2T oil
4 cups hot water (or stock)
flavourings (I used cherry tomato, basil, onion, garlic and shaved chorizo stuff)
recipe said 10 mins cooking but it took 20
stir every few mins to avoid sticking
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simchafisher · 1 year
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What's for supper? Vol. 315: When in doubt, add butter
What’s for supper? Vol. 315: When in doubt, add butter
Another week! Nobody told me that Halloween was Monday, so now I’m scurrying around like a DIY rat, scouring the local stores for yellow duct tape and a green knit hat and other things that ought to be easy to find but aren’t. And it just now occurred to me I could spray paint a hat the right color, couldn’t I? And so I shall. Anyway, despite the scurrying, we had some pretty spectacular food…
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thelcsdaily · 1 year
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Jambalaya
A tasty and adaptable cuisine that will undoubtedly become a family favorite for many generations has been made possible by the special fusion of cultures. For me, this is a comfort food. This dish is delicious, and I love it. Serve with a warm loaf of crusty bread for a hearty and pleasant supper.
"Your diet is a bank account. Good food choices are good investments" - Bethenny Frankel.
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pecandarosa · 1 year
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Treats from the Homestead 25 October 2022
Treats from the Homestead 25 October 2022
This week was filled with a new treat from the late autumn garden, a surprising dessert, cooking the books treat, and a well-timed freezer meal. Lemon Cucumbers First up, the amazing treat from the late autumn garden: lemon cucumbers! Our harvest of these lemon sized, and colored cucumbers has been a grand total of two to date, but the plant is still growing and producing flowers. So, here’s to…
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inkskinned · 2 years
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it takes a really long time to unlearn but there's no such thing as "cheating" or "half-assing" being a person. if you need to leave the cabinet doors open, leave them open. microwave your tea. sit down in the shower. buy the eggmaker. use your phone to calculate tip.
it's mostly fake posterity rules. who cares if you microwave your dinners. who cares if you use instant coffee. who cares if you stop watching the show that got boring. we all have a different set of skills and a different life and taking care of yourself is fucking hard.
at the end of your life there will be no final scoreboard. nobody is going to judge you because you brushed your teeth in the shower. there will be no final count of the number of times you had the same meal five nights in a row. there will be no fanfare or party because you won at being a person - and no one will be disappointed that you never understood the point of using paper towels to dry your hands off after washing them.
yeah, in this world, people will put up a fuss. i've noticed some of the biggest fusses are over what you'll put in/on your body. the fact that i will regularly eat deli meat straight out of the bag makes a lot of people genuinely concerned for me. but here's the thing: sometimes that's the only way i'm getting any protein. my doctor says i am doing fine. i'm sticking to my weird snacks and calling it deconstructed charcuterie.
they'll say they're horrified because you take a shortcut. that's fine. it's just that it looks like a shortcut to them because they're on a different life path. these kinds of things stand out to them as important. that's fine too. but for you? you've got other things that already make you pretty hard working. and these tiny things - well, they're just clutter on your journey.
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thcscout · 2 years
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Arroz Con Pollo Con Marijuana From Miguel Trinidad
Arroz Con Pollo Con Marijuana From Miguel Trinidad
Miguel Trinidad is the chef and founder of 99th Floor, a cannabis dinner club in New York City, and is elevating a classic Latin American dish with an ounce of weed: infused arroz con pollo. Miguel creates an infusion of cannabis with chicken fat, which he uses in this homestyle comfort food of sofrito-seasoned rice and simmered chicken thighs. Check out the recipe here:…
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what-marsha-eats · 2 years
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