Five Easy One Pot Meals

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CHICKEN CACCIATORE

SERVES-4

PREP TIME-20 MINS

COOKING TIME-10-15 MINS

INGREDIENTS

400 grams boneless chicken fillet

1 sliced red onion

4 finely chopped garlic cloves

1 diced green capsicum

2 cups sliced button mushrooms

2 400gram cans diced italian tomatoes

1/2 cup tomato paste

2 tablespoons fresh oregano leaves(2 teaspoons if you are using dried oregano)

1/2 cup red wine

1 Trim excess fat from chicken and slice. Heat a pan over medium heat and spray with oil. Season chicken with salt and pepper and cook for 3-4 minutes. Remove chicken from pan and set aside.

2 Add onion, garlic, capsicum and mushrooms to pan and cook, stirring, for 3-4 minutes.

3 Return chicken to pan and add tomatoes, tomato paste, oregano leaves and wine. Bring to the boil and simmer for 10-15 minutes until sauce thickens.

Serve with roast potatoes, rice or pasta.

MOROCCAN SPICED SLOW COOKED BEEF

SERVES-6

PREP TIME-10 MINS

COOKING TIME-1HR 30 MINS

INGREDIENTS

Two Tablespoons moroccan seasoning

Juice and zest of one lemon

Two crushed garlic cloves

Nine hundred gram bolar blade roast beef

Two thirds of a cup of mayonnaise

Three peeled and halved parsnips

Three peeled and halved carrots

Six medium sized potatoes, peeled and cut into large chunks

Twelve unpeeled garlic cloves

1 Preheat oven to 160 centigrade(140 centigrade for a fan forced oven)

2Combine seasoning, lemon juice and zest and crushed garlic, mix to a paste with one tablespoon of oil

3 Spread half of the paste over the roast beef

4 Transfer beef to a deep heavy based casserole dish

5 Add half a cup of water to the casserole dish

6 Cover and cook for forty five minutes

7 In a small bowl combine the remaining paste and mayonnaise

8 Place vegetables and unpeeled garlic into a bowl and spray with oil, season with salt and pepper

9 Remove casserole from the oven and baste with pan juices

10 Add vegetables to the pan

11 Bake uncovered for forty five minutes

12 Transfer beef to a plate, cover and rest for twenty minutes

13 Return vegetables to the oven to keep warm

14 Serve beef thinly sliced with vegetables and prepared mayonnaise

TUNA PASTA BAKE

SERVES-4

PREP TIME-15 MINS

COOKING TIME-30 MINS

INGREDIENTS

Eight ounces/two hundred and thirty grams of pasta

One can of condensed cream of mushroom soup

One cup of milk

One cup of frozen corn, thawed

One finely chopped onion

One chopped red pepper

Three tablespoons of parsley(three teaspoons if using dried herbs)

One cup of grated cheese

1 Bring a large pot of salted water to a boil over a high heat

2 Add pasta and cook for two minutes less than the recommended time

3 Preheat the oven to 220 centigrade(200 centigrade for a fan forced oven)

4 Drain the pasta and pour into a buttered casserole dish

Stir in the tuna, corn, onion, red pepper, parsley and half of the cheese

6 Sprinkle the remaining cheese on the top

7 Bake for thirty minutes

EGG FRIED RICE

SERVES-6

PREP TIME-5 MINS

COOKING TIME-10 MINS

INGREDIENTS

One tablespoon of vegetable oil

Two washed and chopped spring onions

One finely diced red or green pepper

Four to six cups of cooked rice

Two beaten eggs

Two tablespoons of soy sauce

1 Heat a large frying pan over a high heat until very hot. Add the oil and swirl around

2 Add the spring onionsand pepper and stir–fry for 2 minutes, or until softened but not colored.

3 Add the rice to the frying pan and stir fry for about five minutes until heated through

4 Push the rice away from the centre of the frying pan and pour in the eggs

5 Stir eggs until they are scrambled and set

6 Stir rice and eggs together

7 Add soy sauce and serve immediately

PUMPKIN, WHITE BEAN AND SAUSAGE STEW

SERVES-6

PREP TIME-10 MINS

COOKING TIME-30 MINS

INGREDIENTS

Two tablespoons olive oil

One teaspoon ground cumin

4 sausages, either pork or turkey  or chicken

One cup canned white beans, drained

One small onion, chopped

Two tablespoons chopped parsley

Two carrots, peeled and sliced into 1-inch pieces

Four cups chicken broth

Two small potatoes, scrubbed and cut into 1-inch pieces

One bay leaf

One small pumpkin, peeled, seeded and cut into 1-inch pieces

1 In a heavy-bottomed pot, heat the olive oil over medium high

2 Brown the sausages on all sides for about 10 minutes and set aside

3 Add the onions to the pot and cook for 5 minutes, until slightly translucent

4 Add the remaining ingredients

5 Bring to a boil, return the sausage to the pot and reduce the heat to medium low

6 Cook for about 30 minutes, until the pumpkin is tender when pierced with a fork

7 Remove the bay leaf before serving.

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