Category Archives: One-Pot

So Save

Minestrone

minestrone_soup

Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end.  We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets.  The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice.  Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking.  Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.

Minestrone

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 white onion, diced

3 cloves garlic, diced

2 sprigs rosemary, diced

1/2 tbsp fresh thyme

1 bay leaf, crushed

1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)

3 cups V8

2 cups vegetable stock

1 can crushed tomatoes, Italian style

1/2 cup acini de pepe (or other small pasta)

Instructions

  1. Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
  2. Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
  3. Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
  4. Serve and Enjoy!
http://dancingveggies.com/2016/03/so-save.html

Nothing like a dish that comes together in record time and only requires one pot.  I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor.  Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy.  However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top.  For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.

In the Saddle

Japanese Curry

japanese_curry

In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again.  They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress!  This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago.  Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!

In the Saddle

Serves: Serves 4-5

Ingredients

2 tbsp vegetable oil

4 garlic cloves, minced

1 tsp grated ginger

1 lb tofu, pressed and cubed

1 red onion, diced

2 tbsp curry powder

2 tbsp tomato paste

1/2 tbsp brown rice vinega

1/2 tbsp sesame oil

1 tart apple, cored and diced

3 cups vegetable stock

2 large carrots, sliced

2 butter potatoes, peeled and cubed

1/2 cup frozen green peas

Instructions

  1. Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
  2. Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
  3. Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
  4. Serve over rice and Enjoy!
http://dancingveggies.com/2016/02/in-the-saddle.html

I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds!  He couldn’t get over how savory it was – all the flavors working together.  So good he didn’t believe it was vegan, BIG bonus there.

Make sure to come back Monday for February’s BONUS Secret REcipe Club post.  It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.

Used to Call

Northern Bean Cassoulet northern_bean_casoulet

Quick and easy, or in the very least easy, is what I’m all about these days.  Which is why each week since the arrival of our little girl, I’ve made at least one of our freezer meals.  Just pop it in at some point around lunch (whenever that is) and there will be something warm to eat come dinner (whenever that happens).  I tried to add as many vegetables as possible to these meals in an attempt to maintain a balanced diet – even tho there is nothing wrong with having ice cream for breakfast!  I’ve made bean casseroles before but for this I want to jam as many veggies in as possible and with it being late fall when I prepped these meals, I went heavy on the root vegetables.

Norhtern Bean Cassoulet

Serves 5-6

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

1 1/2 cups (1/2-inch-thick) slices diagonally cut carrot

1 cup (1/2-inch-thick) slices diagonally cut parsnip

2 garlic cloves, minced

3 cups cooked Great Northern beans, drained and well rinsed

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cans diced tomatoes, undrained

1 bay leaf

3/4 cup organic vegetable broth (day of)

1/4 cup dry breadcrumbs (day of)

¼ cup Parmesan cheese or nutritional yeast (day of)

2 tablespoons butter, melted (day of) - dairy or non

Instructions

  1. (Optional) Place all ingredients minus those marked day of in a gallon sized freezer bag. Freeze for up to 3 months in a standard freezer or up to 5 months in a deep freezer.
  2. When ready to heat, cut the freezer bag along the seam going up to the zipper or press seal and dump into slow cooker. Turn cooker for low and cook for 8hrs (or high for 4-5hrs) adding the vegetable broth.
  3. Thirty minutes before eating mix together the breadcrumbs and parmesan cheese (or nutritional yeast) and evenly spread over the bean mixture. Top with the melted butter.
  4. Cook uncovered on high for a final 30 minutes. Topping should slightly crisp up.
  5. Serve and enjoy!
http://dancingveggies.com/2016/02/used-to-call.html

For a gluten free option just use your favorite GF breadcrumbs or go for something like hemp seeds.  Protein, vegetables, and the perfect sauce for some crusty bread makes for a fantastic dinner.  To really speed things up, use Gourmet Garden garlic pastes and their Italian Herb paste – tho be warned these do contain whey so are not suitable for vegans but are gluten free.

Every Sound

Sundried Tomato Pesto

pasta_sun_dried_tomatoes

Greetings and welcome to day four of Fresh Tasty Valentine – the brainchild of always fabulous Cam of Culinary Adventures with Camilla.  Today’s post features ingredients from two of our incredible sponsors: Gourmet Gardens and Bob’s Mill both of which have products you can win as part of the giveaway.  The hemp seeds used in today’s recipe are easily the most unique product I’ve worked with in a long time and one that I was a bit nervous about due to my hops allergy.  Hemp and Hops are cousins if you will and I’ve had skin reactions to hemp bracelets in the past, but I couldn’t pass up the opportunity to try a potential pine nut replacement.  So I started by pouring a few seeds in my hand (no reaction) before trying a few and waiting an hour – no reaction!  Plus they were just as nutty tasting as the reviews promised.

Every Sound

Ingredients

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese or nutritional yeast

1/2 cup hemp seeds

1/2 cup sundried tomatoes

1/2 tbsp chunky garlic Gourmet Garden Paste

1 tsp basil Gourmet Garden Paste

Instructions

  1. Place all ingredients in a small food processor and blend for 5 minutes. Sauce should be chunky but well mixed.
  2. Stir into your favorite pasta, serve, and enjoy!
http://dancingveggies.com/2016/02/every-sound.html

For a vegan twist, switch out the chunky garlic paste with three garlic cloves and then toss with your favorite vegan pasta.  For another twist, use as a sauce for pizza topped with some roasted vegetables or a chunky dressing for a salad.

If you haven’t entered the giveaway yet – what are you waiting for?!?  This meal totally fits the bill for quick and easy, can even prep the pesto earlier in the day (or the night before) for an even quicker meal.  I’ve also had luck freezing pesto using ice cube trays, just pop out when frozen and store in a freezer bag until time to use them.

Note: I received these products for free as part of my participation in Fresh Tasty Valentine.  However I was not required to write a review of the products and with that all opinions are my own.  

Prince Charming Would

 Sweet Garlic Brussel Sproutsbrussel_sprouts_tlish

Welcome to day two of #FreshTastyValentines!  Today’s post almost didn’t happen, thanks to Mother Nature dropping over 30 inches (!!!) of white stuff last week.  Since I had worked with T. Lish products before I had plans for the Sweet Garlic sauce that involved one of my favorite vegetables – but I needed my sauce.  Thankfully the snow melted and mail service returned to normal and my sauces arrived.  All I had to do was decide if I wanted to marinate the sprouts or start them off with some oil and then caramelize them in the sauce  In the end, I decided to caramelize them since my better half does prefer his sprouts VERY well cooked.

Prince Charming Wood

Serves 4-5, as a side

Ingredients

2 tbsp olive oil

1 lb brussel sprouts, halved

2 cloves garlic, diced

1/3 cup T. Lish Sweet Garlic sauce

Instructions

  1. Heat the olive oil in a deep saute pan over medium heat. Add the sprouts and garlic and continue cooking for 5-7 minutes allowing the leaves to brown.
  2. Turn heat to low and stir in the sweet garlic sauce, tossing well. Cook on low heat for another 5-7 minutes and then turn to medium high for a final 3 minutes.
  3. Once the outer leaves have started to caramelize, remove from heat and allow to sit in the remaining sauce for a minute before serving.
http://dancingveggies.com/2016/02/prince-charming-would.html

This recipe came together in record time – making it the perfect side dish for crazy night.  The sweetness of the sauce goes perfectly with the slight tartness of the sprouts, making it hard to resist eating the entire dish.  If by any chance you have any leftovers, heat them up in a sauce pan or toaster oven in order to preserve the crunch of the leaves.  However I doubt there will be any left!

I received three T. Lish sauces for free as part of participating in FreshTastyValentines.  All comments and opinions are my own!