I seem to be on a little bit of a kick to make one-pot (or one-pan meals). There are a lot of them out there, and I really don’t want to do any more dishes then I have to. Enter stage right, this One-Pan Chicken and Veggie Bake. I made it in one of my Le Creuset pans, but you could also just use a rimmed baking sheet. Also, I used carrots, potatoes, sweet potatoes, shallots and Brussels sprouts, but this would work with lots of other veggies — parsnips and turnips, red onions, even cauliflower or broccoli florets. Again, done in under ah hour (I seem to like those meals too).
Browsing Tag
veggies
Here is a quick main dish inspired by my trip to the newly opened Eataly here in Boston yesterday. A quick, one pot, done in under an hour, weeknight friendly (provided you like mushrooms) Triple Mushroom pasta. Neat trick: you cook the pasta in with the mushrooms, which saves a step (and an additional pot). This might have to go on my go-to rotation too as I think that I’ll be able to eat from this at least 3x meals (being the singleton that I am).
Nothing says winter and comfort food quite like Chicken Pot Pie. Yummy. While I think that most recipes for Chicken Pot Pie take advantage of winter veggies, I thought that I would use some that seem to be even more common here in the northern climes — carrots (of course) but also cauliflower and broccoli. Add in the fact that I used a Whole Foods bought rotisserie chicken, the whole thing was on the table in about 90 minutes.
While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
Another “cold-weather” recipe. This weekend, it was kinda cold and rainy here in Boston. No big deal — it is November, after all — but it did inspire me to make another cold weather meal. This is very creamy, even though it uses only milk, not cream. The trick is to use a combination of both mealy (ie. russetts) and waxy (red, yukon gold) potatoes. The russetts fall apart and lend their starch to the broth, versus the waxy that hold together. I even used a few purple potatoes in mine, just for contrast.