{"id":34378,"date":"2014-01-07T22:44:30","date_gmt":"2014-01-07T22:44:30","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=34378"},"modified":"2017-04-18T09:18:54","modified_gmt":"2017-04-18T14:18:54","slug":"hearty-one-pot-dishes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/hearty-one-pot-dishes\/","title":{"rendered":"Hearty One-Pot Dishes"},"content":{"rendered":"

\"hearty<\/a>Being told that snowmageddon was on its way, I felt like I needed to batten down the proverbial hatches and start cooking something \u201chearty\u201d for the men folk. I\u2019m thinking after they finish shoveling and snow blowing and repeating as necessary they might be a tad bit hungry.<\/p>\n

I received a gift of a great new cookbook (written by a friend of mine, Cynthia Presser) called Cooking with a Brazilian Twist<\/i> a few weeks ago and decided that this stay inside kinda day was the perfect opportunity to try out a recipe or three. I\u2019m really impressed with the depth and breadth of Brazilian inspired recipes and while the meat dishes are obviously not kosher, most of the others in the book are either dairy or pareve. Modifying the meat and sea food recipes to kosher friendly ones was pretty easy. The few that I tried were perfect for warming up the snow shovelers after the driveway had been cleared for a third\u00a0time and are easy and delicious enough to make anytime I want to serve something a little different.<\/p>\n

I was inspired to dig though my recipe files and come up with a few one-pot, hearty and healthy dishes that everyone can make for the shovelers in your life. The Butternut Squash recipe from Cynthia\u2019s book is my new favorite \u201cwow\u201d chicken dish and I\u2019m sure it will be yours as well.<\/p>\n

Butternut\u00a0Squash Quibebe\u00a0with Chicken\u00a0and Coconut Milk (meat)<\/b><\/span><\/h3>\n

(Quibebe com Frango e Leite de Coco)<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 2 Tablespoons coconut oil (I didn\u2019t have any on hand so I used olive oil)<\/em><\/li>\n
  • Salt and pepper<\/em><\/li>\n
  • 1 large boneless, skinless chicken breast, cut into bite sized pieces<\/em><\/li>\n
  • 1 medium onion, finely chopped<\/em><\/li>\n
  • \u00bd Tablespoon ginger, peeled and minced<\/em><\/li>\n
  • \u00bd Tablespoon chilli pepper paste<\/em><\/li>\n
  • \u00bd Tablespoon dark brown sugar<\/em><\/li>\n
  • 2 cups (one small or \u00bd large) butternut squash, peeled and cut into 1-inch dice<\/em><\/li>\n
  • 1 (14 oz.) can unsweetened coconut milk<\/em><\/li>\n
  • 1 Tablespoon flat-leaf parsley, finely chopped<\/em><\/li>\n
  • \u00bd cup scallions or green onions, finely chopped (reserve 2 Tablespoons for garnish)<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. In a large skillet, heat oil until over a high heat.<\/li>\n
    2. Season the chicken with salt and pepper. Add chicken to skillet and sear for about one minute without stirring. Cook for 2 additional minutes, stirring occasionally, until chicken is fully cooked, but still moist inside. Remove the chicken from skillet and set it aside but don\u2019t clean the pan.<\/li>\n
    3. Reduce the heat. Add onions to the skillet. Cook until soft and slightly browned, about 3 minutes, stirring occasionally.<\/li>\n
    4. Add the ginger, chilli pepper and brown sugar. Cook, stirring constantly for an additional minute. Reduce the heat to medium and add butternut squash and coconut milk. Bring to a low simmer and cover.<\/li>\n
    5. Cook, stirring occasionally until butternut squash is soft, 10 to\u00a013 minutes.<\/li>\n
    6. Remove from heat and fold in parsley and scallions. Season with more salt if needed.<\/li>\n<\/ol>\n

      Serve immediately over a bed of jasmine rice, garnished with more scallions.<\/em><\/p>\n

      Modified slightly from Cooking with a Brazilian Twist by Cynthia Presser<\/em>
      \n (You can get the cookbook through Cynthia\u2019s website\u00a0www.cynthiapresser.com<\/span>)<\/em><\/p>\n

      \n

      Black\u00a0Bean\u00a0and Rice Soup (pareve, meat or dairy)<\/b><\/span><\/h3>\n

      6 to 8 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 1 large onion, chopped finely<\/em><\/li>\n
      • 4 stalks celery, diced<\/em><\/li>\n
      • 2 carrots, peeled and diced<\/em><\/li>\n
      • 1 jalapeno pepper, diced (optional)<\/em><\/li>\n
      • 1 red bell pepper, diced<\/em><\/li>\n
      • 1 Tablespoon minced garlic<\/em><\/li>\n
      • 2 Tablespoons olive oil<\/em><\/li>\n
      • 3 (15 oz.) cans black beans, drained<\/em><\/li>\n
      • 2 (14\u00bd oz.) cans diced tomatoes with chilies<\/em><\/li>\n
      • 1 (11 oz.) can corn, drained<\/em><\/li>\n
      • 1 cup instant rice<\/em><\/li>\n
      • 1 teaspoon oregano<\/em><\/li>\n
      • 1 teaspoon cayenne pepper<\/em><\/li>\n
      • 1 teaspoon cumin<\/em><\/li>\n
      • 2 cups water<\/em><\/li>\n
      • 4 cups vegetable or chicken broth<\/em><\/li>\n
      • 1 teaspoon salt<\/em><\/li>\n
      • \u00bd teaspoon pepper<\/em><\/li>\n
      • 1 Tablespoon fresh cilantro or parsley<\/em><\/li>\n
      • Sour cream (optional)<\/em><\/li>\n
      • Cheddar cheese (optional)<\/em><\/li>\n
      • Corn chips (optional)<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. In stock pot saute the onion, celery, carrot, garlic, red pepper and jalapeno pepper in the olive oil. Cook over a medium heat until the vegetables are soft. 5- 7 minutes.<\/li>\n
        2. Add the beans, tomatoes, corn, water, broth and spices. Simmer for 30\u00a0to 40 minutes.<\/li>\n
        3. Add the instant rice, mix to combine and cook 5\u00a0to 7 minutes or until rice is tender.<\/li>\n<\/ol>\n

          Serve topped with chopped parsley, cilantro, sour cream, cheddar cheese and crumbled corn chips.<\/em><\/p>\n

          My files, source unknown<\/em><\/p>\n

          \n

          Crock Pot Chicken Corn Soup (meat)<\/b><\/span><\/h3>\n

          4 servings<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 2 to 3 boneless skinless chicken breasts, cut into \u00bd-inch pieces<\/em><\/li>\n
          • 2 (14\u00bd to 15 oz.) cans Mexican or Spicy stewed tomatoes (do not drain)<\/em><\/li>\n
          • 1 (10\u00be oz.) can cream of corn<\/em><\/li>\n
          • Chili powder to taste<\/em><\/li>\n
          • Cumin to taste<\/em><\/li>\n
          • 2 cups sweet corn (frozen or canned)<\/em><\/li>\n
          • \u00bd cup or more water, chicken or vegetable broth (depending on how thick you like it)<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Place all the ingredients into a crockpot and mix to combine. Cook on low for 4\u00a0to 6 hours or on high for 2\u00a0to 3.<\/li>\n<\/ol>\n

              This recipe can be doubled or tripled.<\/p>\n

              Submitted by Katie Rorger Chicago IL<\/p>\n

              \n

              Sausage\u00a0and White\u00a0Bean Soup (meat)<\/b><\/span><\/h3>\n

              6 to 8 servings<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 8 oz. bulk kosher sausage (you pick the spice\/hot level)<\/em><\/li>\n
              • 1 large onion, chopped<\/em><\/li>\n
              • 1 red pepper, diced<\/em><\/li>\n
              • 1 Tablespoon minced garlic<\/em><\/li>\n
              • 1 (15 to 19 oz.) can white kidney beans, rinsed and drained<\/em><\/li>\n
              • 5 cups vegetable or chicken broth<\/em><\/li>\n
              • 2 chopped and seeded tomatoes<\/em><\/li>\n
              • \u00bc cup chopped parsley or cilantro<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a stock pot, brown the sausage until no pink is left. Add the onions and red pepper and cook until the vegetables start to get soft, 4\u00a0to 5 minutes.<\/li>\n
                2. Add the garlic and beans and mix to combine. Add the broth and bring to a boil.<\/li>\n
                3. Reduce heat and simmer for about 15 minutes.<\/li>\n
                4. Stir in the cilantro or parsley and chopped tomatoes.<\/li>\n<\/ol>\n

                  My file source unknown<\/em><\/p>\n

                  \n

                  \u00a9 Eileen Goltz one pot 14a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                  Being told that snowmageddon was on its way, I felt like I needed to batten down the proverbial hatches and start cooking something \u201chearty\u201d for the men folk. I\u2019m thinking after they finish shoveling and snow blowing and repeating as necessary they might be a tad bit hungry. I received a gift of a great<\/p>\n","protected":false},"author":53,"featured_media":34379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-34378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"\nHearty One-Pot Dishes - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/hearty-one-pot-dishes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hearty One-Pot Dishes - OU Life\" \/>\n<meta property=\"og:description\" content=\"Being told that snowmageddon was on its way, I felt like I needed to batten down the proverbial hatches and start cooking something \u201chearty\u201d for the men folk. I\u2019m thinking after they finish shoveling and snow blowing and repeating as necessary they might be a tad bit hungry. 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