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Favorite One-Pot Meals

C

Cook Chatty Cathy

New member
Corned Beef, Cabbage, Carrots, and Red-Skinned Potatoes

Tonight we had a One-Pot meal - I cooked Corned Beef Brisket, cabbage, carrots, and potatoes all in one pot! The Pressure cooker cooked the meat so tender, after I took it out I placed all the veggies into the pressure cooker in the juices from the Corned Beef did layer of cabbage, then potatoes then carrots and pressure cooked them and wa-la I was done with that meal. Except for the breads. The juice from the meat gave the veggies such a great flavor. Too tasty, I am stuffed!!!:) By the way my son-in-law had me put 1 bottle of Heineken Beer in the pot before I cooked the meat, it gave the meat a different flavor, but it was good!
 
Sounds good, sort of weird, I love all the stuff that goes with the corned beef, but not the meat so much. Can stuff myself on the sides.
Same way with pot roast--onion, carrots, taters and gravy, yum, that's all.
Think it comes down to is that when I do eat meat I don't care for it well done??

My favorite one pot meals are probably stirfries and all the pasta, seafood, and vegetable messes I toss together. These can go Asian or Mediterranean.

Nan
 
I'm going to be waiting for these replies. I was going to put my crock-pot steak and gravy with potatoes, onions and carrots but it called for browning the meat in a skillet first. That makes two pots.
 
OK, I have a very small Dutch oven or a very large skillet with a lid. Actually same size bottom as my 10" but with 4" sides.

1 - 1 1/2 lbs round steak
2 - 3 Tbs Olive oil or vegetable oil
1 onion, sliced
3 large potatoes or 4 smaller red potatoes
3 - 4 carrots, chopped
1/2 cup all purpose flour
4 cups water
salt and pepper to taste

Cut the steak into several pieces, coat with the flour and brown in the oil. Remove the steak and place a layer of onions on the bottom followed by the steak (keep it from sticking to the bottom). Add the water and any remaining flour. Cover and bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the potatoes and carrots and continue for another 1 to 1 1/2 hours. I would say serve over rice but that would be another pan. To keep in tune with this thread I would just throw in 3/4 cup rice in the last 15 minutes and hope it doesn't overflow.
 
>>s.j. & chili

oh dear. Rick, we gotta get you out more.

many things 'qualify' as 'one pot'

stews - beef, chicken, vegetarian
fricassee
bouillabaisse
chowders
New England clam/lobster dinner
Cajun mud puppy dinner
gumbos of all kinds
hardy omelets
pot roasts
.
.
.

I think I've missed a few . . .
 
Wow Dilbert I needed a little inspiration and you just gave it to me, and you're right there are many many one-pot wonders!!! I just love to see them called into rememberance.
 
And another of my favorites is Chicken with Noodles

My Mom used to make the very best Goulash in all the world!

There were so many one pot wonders in my home growing up, I just loved my Mom's best.

There were Beanie Wienies.

We'd have dried beans.

Big pots of greens believe it or not these were our meals, rounded out by corn bread.


Here was my Mom's Goulash recipe:

Browned Ground Beef Drained
1 cup sauted onion, bell pepper, garlic, and celery
1 can VegAll drained
1 can Corn drained
1 large can tomatoes
1 can tomato paste
2 jars of Button Mushrooms drained
salt & pepper to taste

Mix all together and heat well and serve. Mom never put any rice or noodles in her Goulash
 
Simple Potato Soup

Simple Potato Soup

4-5 large potatoes cut into 1" cubes
1 medium onion minced
A few slices of cooked ham or bacon diced up
Water, enough to just cover potatoes.
1 can of evaporated milk
3 tablespoons of cornstarch
A hand full of your favorite cheese
Salt and fresh cracked pepper to taste.

In a dutch oven type pot add all the ingredients except for the evaporated milk and cornstarch. I also like to add salt towards the end. The cheese maybe salty enough. Taste first.
Bring to a boil, reduce to a high simmer for 10 -15 minutes.
Stir the cornstarch and evaporated milk together to combine. Add to soup, stir to thicken as it comes back to a boil. Reduce the heat to low and cook for another 10 minutes. Stir evry few minutes because it will be creamy.
 
IC's Pressure Cooker Beef Stew

1 lb of stew meat
2 tbls of olive oil
1 cup of a good red wine (cooking wine, Badddd)
2 cloves of garlic peeled and smashed
1 tbls of hot prepared horseradish
1 large onion rough choped
3 carrots, rough chopped
2 stalks of celery, rough chopped
3 cups of beef stock
3 potatoes cut into 1" cubes
a couple good splashes of worchestire sauce
3 tbls of cornstarch or flour. Slightly more flour may be needed.
Frozen peas and corn to your liking.
Seasonings to your taste. Salt, pepper, rosemary, thyme, bayleaf,dill,

Brown the meat in the oil over medium high heat and build up some good carmelization. Add the onion and garlic and cook till onion softens and picks up fond. Add the wine and reduce. Add the stock, half the chopped veggies, horseradish worchestire sauce and any spices you prefer like dill or bayleaf. Cover, bring up pressure and cook for 20 minutes. The meat will be fall appart tender. Remove from heat, reduce pressure. Add the potatoes and the rest of the veggies. Taste for seasonings and add what you feel is needed. Mix the cornstarch in about a 1/4 cup of water and stir into stew. Cook on low simmer for about 15-20 minutes stiring often. The longer the better, I like the potatoes to cook long and slow to take on the flavor of the stew.

This one pot meal can be taken a step farther with the dumplings.
 
A Stove Top Quick Lasagna

A large skillet with a lid.
1/2 lb of ground beef
1/2 lb of bulk Italian sausage
1 medium onion diced
1 bell pepper, seeded and diced
3 cups of water
1 16 oz can of chopped tomatoes
1/2 packette of Good Seasons Italian Seasoning (used for making salad dressing) Use more if you like it spicy.
1 lb of egg noodles or broken up lasagna noodles.
A small container of ricotta cheese
A half lb of mozzarella cheese

Brown the meat in a skillet and then drain of fat. Add the onion nand pepper and cook till soft.
Stir in the water, chopped tomatoes and the Italian Seasoning. Bring to a boil. Add the pasta, stir and cover. Reduce heat to medium and cook for 8 minutes. Remove the cover and allow the sauce to thicken to the consistancy that you like. Mix the ricotta cheese and the mozzarella cheese together. I like to mix some parm into this if it's to wet. Remove the pot from the heat and stir in the cheese mixture. Cover and let sit for 5 minutes before serving. If you want, add more cheese to the top and polace under the broiler to brown. Make sure your skillet can be used under a broiler. Non sticks can't be.
 
This is a recipe great for lunch or traveling. Results go in to a wide-mouth Thermos.

Meal In a Mug

Serving Size : 8

1 pound ground beef
2 cups water
1 21 oz can pork and beans -- undrained
1 14 1/2 oz can tomatoes, canned -- with juice, cut up
1 envelope sloppy Joe Mix
1 cup elbow macaroni -- uncooked

In a large saucepan, brown ground beef; drain.
Add water, pork & beans, tomatoes and sloppy joe mix. Bring to a boil.
Add macaroni and reduce heat. Cover and simmer 10 minutes or until the macaroni is almost cooked. Pour into thermoses.
 
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