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Great Gifts: 3 One-Pot Wonders

Great Gifts: 3 One-Pot Wonders

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One Pot Wonders: Pork Chops with Fresh Peaches and Basil

Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.

I'm minorly obsessed with this dish—granted more so with the peaches than anything else, but that might be because I've loved soft, sweet peaches since I was a kid. I think it was the Del Monte brand of canned peaches in syrup that I would always crack open, pour into a bowl and eat plain, or top with a scoop of vanilla ice cream as a "snack." Now, I've decided to make a similar version with fresh summer peaches that lacks the excess sugar and preservatives of the peach pairings of my youth, and tastes even better, to boot.

I'm not going to say that I actually licked the plate because my mother would severely disapprove and I'm clearly a grown-up now and wouldn't dare do such things. but I'm also not going to deny it, either. The hot, thick pan drippings are perfect for pouring over the peaches and chops as a finishing touch, infusing them with flavor and lightly wilting the raw spinach served beneath.

I made it with three peaches, which were more than enough to give each chop its fair share, but they're so delicious that I would definitely make more next time, though you may have to adjust the seasoning accordingly. I like fruit skins if you're not a fan, wait to remove them after the cooking process, when they'll slip right off.

When buying peaches for this recipe (or for grilling project), look for ones that are on the firm side, with a slight give. Too ripe and the fruit will completely fall apart over the heat hard as a baseball and it won't have that requisite sweetness. The same goes for other summer stone fruits like apricots, nectarines or plums, any of which would be a great alternative in this recipe. Or use a combination—you can always use the leftovers for breakfast, served with some Greek yogurt and honey, as a mid-day fruit salad snack, or in a fruit salsa for the next evening's dinner.

I found that the bed of spinach rounded out the meal to make it nutritionally balanced enough for a complete one-pot dinner, but if you want a little something else, then a side of vegetables like sautéed summer squash, eggplant, or some corn could round out the meal. Or, if you want to avoid the possibility of any plate-licking action happening at your dinner table, a piece of bread to sop up the liquid on the plate might be a good idea.


21 Delicious One-Pot Dinners for Easy Entertaining

A sensational dinner doesn't require a sinkful of dirty dishes. Each of these 21 comforting recipes can be made in a single dish, which means they're low on maintenance and big on flavor. Many of the meals here are also freezer-friendly, so we recommend doubling up on ingredients and freezing half for (even busier) weeknights: all you'll have to do is defrost.

We've included the classics like chicken soup, beef stew, and mashed potatoes, plus plenty of fresh takes on one-pot meals like chicken taco soup you'll make in a slow cooker, curried chicken with ginger and yogurt, and pork chops with chard and white beans. As delicious as each of these easy dinners are, the true gift comes at the end of the meal when you only have one pot to clean. Suddenly, playing hostess for the whole family during the holidays doesn't seem so bad.


Family beef casserole

From Casseroles: Delicious One-Pot Wonders Casseroles by Australian Women's Weekly

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  • Categories: Bread & rolls, savory Main course Cooking ahead
  • Ingredients: beef chuck steaks onions carrots parsley tomato paste French mustard dry red wine beef stock self-raising flour

The Forgotten Nazi History of ‘One-Pot Meals’

Germany

A propaganda image from 1933 claimed to show Hitler enjoying an Eintopf meal—though in real life he seldom ate meat. Hulton Archive/Getty Images

On October 1, 1933, Germans sat down to an unusually frugal Sunday lunch. For decades, even centuries, the norm had been a roast dinner, usually characterized by a great, bronzed hunk of animal, flanked by potatoes. This was the crowning glory of the week—a meal to be savored and celebrated. But that day, nine months after the Nazis first came to power, Germans ate simple, inexpensive food. Some ate Irish stew others steaming pots of pea soup, made with Speck and dried beans. Another common dish was macaroni Milanese, a stodgy predecessor to mac and cheese flecked with a confetti of rosy ham. All these dishes had three important things in common: They were inexpensive they were made in a single pot and they had been officially sanctioned by the Nazis.

This was the Eintopfsonntag campaign—a Nazi push to make German families eat one-pot meals. Eventually, it would endure well into the Second World War and popularize these stews, soups, and pilafs in Germany for generations to come.

The impetus was an annual charity drive, the Winterhilfswerk, run by the Nazis to feed and clothe veterans and the poor throughout the winter. Wealthier Germans were expected to pitch in as much as they could, but actually getting people to cough up cash had proven challenging. So, in October 1933, the Nazis developed a new campaign centered around these one-pot meals.

A public Eintopf, in Worms, Germany, held to raise funds for the charity campaign. Bundesarchiv/CC BY-SA 3.0 de

On the first Sunday of every month, they decreed, every German family should replace their traditional roast with a thriftier one-pot meal—an Eintopf, from the German ein Topf, or “one pot”—and set aside the savings for the charity drive. On those Sunday afternoons, collectors around the country knocked on doors to recuperate the money. Even families who didn’t want to cook were expected to join in: Restaurants were legally obligated to offer appropriately inexpensive Eintopf meals at a reduced rate on the designated Sundays.

At least initially, Eintopfsonntagen were quite popular. People seem to have enjoyed the challenge of finding meals that fit the bill, and the campaign raised hundreds of thousands of Reichsmarks for charity.

Its popularity was aided by extensive government efforts. As gatekeepers to the German kitchen, housewives and mothers were especially targeted. In time, a whole genre of cookbooks for these kinds of recipes appeared, bolstered by suggestions in magazines and newspapers for one-pot meals. Sauerkraut with lard and broad beans was a classic example—traditional, inexpensive German food that used scraps of meat to canny effect. The government even released children’s books about Eintopf and promotional photos of Adolf Hitler sitting down to a steaming pot of stew. The message was clear: Everyone is doing this, and participation is a national obligation.

In fact, while Hitler officially supported the campaign, he probably did not participate privately. By 1937, he was known internationally as a vegetarian, and had likely been eating a mostly plant-based diet for some time. While Eintopf meals were occasionally meatless, they often featured some bacon or beef. On top of that, Hitler vacillated between preferring a raw diet—he blamed cooked foods for cancer—or extravagant vegetarian meals, occasionally set off with spoonfuls of caviar. Eintopf recipes, on the other hand, were plain, stodgy, and always served hot.

But charity and thrift do not fully explain the Nazis’ zeal for one-pot meals. There was an equally important allegorical element: A single pot meal was democratic and accessible, blurring class lines and undermining bourgeois eating culture. All across the country, Nazi propaganda materials theorized, people of the same race would eat the same diet at the same time: common sacrifice for a common purpose. More than that, writes Alice Weinreb in Modern Hungers: Food and Power in Twentieth-Century Germany, “Cooking in ‘one pot’ (ein Topf) was supposed to symbolize the Nazi creation of ‘one people’ (ein Volk), the crafting of a delicious casserole by combining diverse ingredients analogous to the uniting of the various native German peoples into a single and self-sustaining whole.” (Of course, this so-called diversity—Prussian, Bavarian, Saxon—was as limited and homogenous as many of the suggested dishes.)

Stew Sunday in Berlin, 1936. Sueddeutsche Zeitung Photo / Alamy

To take part in Eintopfsonntag, Germans had to experience deprivation for the good of the collective—a common, unifying Nazi theme. In a 1935 speech, Hitler castigated those who did not take part or give as much as they could to the Wintershilfswerk: “You have never known hunger yourself or you would know what a burden hunger is,” he said. “Whoever does not participate is a characterless parasite of the German people.” Those who greedily refused a day’s abstinence were said to be “stealing” from the collective. As one regional report put it, “Just as faithful Christians unite in the holy sacrament of the Last Supper in service of their lord and master, so too does the National Socialist Germany celebrate this sacrificial meal as a solemn vow to the unshakeable people’s community.”

What went into the country’s pots was equally symbolic. Eintopf recipes favored indigenous ingredients—root vegetables, dried fruit, German pork—and Nazi nutritionists claimed that the best way to nourish the Aryan body was through a racially appropriate diet. In practice, this meant German-grown potatoes and produce. One officially sanctioned cookbook was entitled: “Housewives, Now You Must Use What the Field Gives You! Healthy, Nourishing Meals from Native Soil.”

The aesthetic of Eintopfsonntag similarly drew from a kind of manufactured nationalist nostalgia. Outside of certain northern regions, Eintopf meals had not been popular before the campaign, and the word was unheard of before 1930. Yet publicity campaigns included sentimental images of one-pot meals, eaten in the trenches of the First World War, and rosy-cheeked peasant families tucking into bowls of stew. In the simplicity of an Eintopf meal, Nazis presented a romantic, bourgeois view of some radical, agrarian future.

Over time, however, people grew disillusioned with the campaign. The rich wanted their lavish roasts back, and the poor resented the loss of income. In the underground press, countercultural cartoons criticized the Eintopf obligation. “Which Eintopf dish is the most widespread in Germany?” asked one. The answer: Gedämpfte Zungen. Zungen means “tongues,” and Gedämpfte means both “steamed” and “silenced.” Eventually, amid the chaos of the Second World War, the campaign petered out.

In the end, however, Eintopfsonntagen proved more consequential than the Nazis likely anticipated. More than 80 years later, Eintopf dishes remain popular in modern Germany, and the word is still commonly used—though with scarcely a thought to its strange, racially charged origins.

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6 easy one pot cooking recipes

1. Gordon Ramsay’s spicy sausage rice

Gordon Ramsay’s recipe for one-pot sausages and rice is an easy dinner recipe that takes just 30 minutes from stovetop to table. Sausages, red peppers, rice, and a handful of other simple ingredients are cooked together, locking in all the flavour in one pot. Try this quick and easy recipe for any weeknight dinner.

2. Tom Kerridge’s chicken casserole

Chef Tom Kerridge's chicken casserole recipe, is taken from the classic French stew, poule au pot, literally, ‘chicken in a pot’. Winter vegetables like celeriac, carrots, celery and cabbage become the base for a whole chicken flavoured with garlic sausage and smoky bacon. Serve directly from the pot at the table for rustic French feels and minimal cleanup.

3. Pasta frittata with rocket

In Naples, they've long known how to make delicious meals out of leftovers, and the pasta frittata is a classic example. Use any leftover pasta, and with the addition of eggs and cheese, easily turn it into a pasta frittata. Hints of sauce on the pasta only adds to the flavour so don't fuss over it. An easy weeknight meal that can be prepared in one single pan.

4. Black and red lentil curry with paneer

If you've made the pledge to eat less meat this year, then this is the dish to make. Good-for-you lentils, paneer, coconut milk, and warm, fragrant spices such as cumin, cloves, all spice, and turmeric come together in less than 30 minutes. Serve with rice or naan bread for an easy weeknight meal.

5. Chicken pot pie

Hearty and comforting, a great chicken pot pie is always be a hit with everyone. Learn how to make a delicious chicken pot pie with crust, stuffed with mixed vegetables and meat. Store-bought puff pastry makes this a cinch to put together.

6. Red duck curry with pineapple and tomatoes

This Thai duck red curry with tomatoes and pineapple is made in just one wok (or pan, if you don't have one). Quick, easy and perfect for any time of the week.


Weight Watchers Cajun chicken

Weight Watchers Cajun chicken is a one-pot wonder that takes just 15 minutes to prep and brings two of our favourites together, chicken and rice. Each tender cut of chicken is infused with cajun spice, so every bite is bursting with flavour.


One-Pot Wonders – Easy all-in-one nutritious meals from around the globe

Every cuisine around the world has a signature, hearty One-Pot Wonders – Easy all in one nutritious meals from around the globe. So, let us take you on a quick culinary journey to a few of our favorites and show you how easy it is to make these dishes at home that the whole family will love. One pot meals are not only super tasty with all the melding of yummy flavours in one big pot of deliciousness, but they also mean far less pots and pans to wash up! Who doesn’t love that?

We have put together the perfect one-pot wonder recipe bundle just for you. 7 delicious meals from 7 different countries.

*Handy tip: Make mid-week meals a cinch by doubling these recipes so you have dinner sorted for 2 nights or a yummy lunch the next day.

Jamaican Jerk Chicken Stew from the Caribbean

Our first pit-stop around the globe takes us to the stunning Caribbean most famous for Jamaican Jerk seasoning. This unique spice blend of allspice, thyme, paprika, cayenne pepper, black pepper, sage, nutmeg, cinnamon, garlic and sea salt is sweet, hot and savoury all at the same time in what can only be described as a flavour explosion in your mouth. This aromatic chicken stew is certainly not short on flavour it combines the sweet caramel notes of brown sugar with the zesty, fresh citrus kick of orange and lime, the salty savoury umami flavour of soy sauce and the heat and aroma of the Jamaican Jerk Spice seasoning. Whilst our blend itself has a medium heat rating, we add a little Habanero Chilli for an extra kick but that’s totally optional and can be left out if you’d like it slightly milder. This dish couldn’t be simpler with two simple steps of marinating everything together with the seasoning and turning on the oven or slow cooker, the only tough part will be waiting until it’s ready to be devoured 2 hours in the oven or 8 hours in a slow cooker until juicy Caribbean chicken heaven. This One-Pot Wonders – Easy all in one nutritious meals from around the globe.

Moroccan Lamb Shanks

Morocco, home of the original one-pot wonder. This recipe combines that melting falling-off-the-bone lamb that we all love in a shank dish with the wonderful flavours and aromas of Moroccan spices. Our Moroccan Ras el Hanout spice blend is the perfect balance of sweet, savoury and hot that marry so perfectly with the deep richness of the lamb. On my trip to Morocco I ate many a tagine and slow cooked meat dish. By cooking the meat low and slow it allows the flavours to infuse and penetrate the meat whilst it becomes tender and juicy. Moroccan cooking is well known for incorporating fruit to dishes to enhance the flavours of the spices so in this dish we’ve added apples and dried fruit for a sweet, tart flavour. This dish only takes a mere 1 ½ hours on the stovetop not long until your house is filled with the intoxicating aromas of a Moroccan souk.

*Handy tip: I usually prepare this dish the night before up to step 5 and finish the last 2 steps 20 minutes before meal time. The next day the flavours seem to be deeper and more intense, as well as taking the pressure off mid-week meal times.

Indian Butter Chicken

One-Pot Wonders – Easy all in one nutritious meals from around the globe. Butter Chicken is always a mega-favourite in my household. With aromatic spices, a rich gravy and succulent chicken there’s nothing more you want from a curry and it’s so easy to achieve that same delicious taste at home without having to go the takeaway route. Our Indian Butter Chicken spice blend is a traditional mix that’s very mild in heat but big in flavour.

We don’t just love the taste of food but we also eat with our eyes so with the added golden glow of turmeric and the rich deep red of sweet paprika, this dish is one to satisfy every sense. Simmered away until the chicken is tender, the gravy has infused with all those aromatic spices and finished off with a little cream this dish is ultra-decadent and a real treat to make at home.

West African Satay Chicken Curry

West African Chicken Satay is inspired by the peanut curries of West Africa. This curry combines the unlikely ingredients tomato paste, peanut butter, ginger and warming spices of our West African Satay blend in an unusual but super moreish way. This has to be one of my favourite curries and I always enjoy cooking it for friends and family as its one people generally haven’t tried but is always a hit! Simply throw all the ingredients into one bowl, simmer for 45 minutes and it’s ready! Serve with naan bread and cous cous to mop up all of that delicious curry sauce.

Herbs de Provence Chicken and Vegetable Soup

Unfortunately, with winter season comes flu season and we all know there is no better cure for the common cold or flu than a warm comforting bowl of chicken soup. Aptly dubbed ‘Jewish Penicillin’, chicken soup is filled with nutritious vegetables and protein in a warming broth that heats you up from the inside out. Our special addition for making our chicken soup is adding Herbs de Provence – A classic aromatic blend of sweet French dried herbs marjoram, thyme, tarragon, basil, rosemary, fennel, lavender, bay leaves and sage. This not only adds a wonderful sweet herby flavour but the fennel and lavender in the blend also aid in digestion which is so important when your body is fighting something off. During the winter months, I make up a big batch of this miracle elixir and freeze it, ready for the next bug that hits the family. Nutritious, delicious and super warming!

New Orleans Chicken Jambalaya

From the heart of New Orleans in Louisiana, Chicken Jambalaya was their answer to the popular Spanish dish, paella. Following a similar combination of meat, rice and spices Jambalaya uses tomatoes in place of saffron, as saffron was not readily available at the time, and the result is a delicious, flavour-packed comfort dish. The paprika and garlic in the chorizo echo the spices in our New Orleans Cajun Spice bringing flavour and a little heat to the dish. In this recipe, we’ve added chicken but you can do it a little differently by using prawns or, both. This dish is ready in 30 minutes so is excellent for busy weeknights and the classic New Orleans fusion flavours will take you straight to Bourbon Street.

Lebanese Baharat Slow Cooked Lamb

Lebanese Baharat is definitely one of my go-to spice blends and a staple in my pantry. It is to Middle Eastern cooking what Garam Masala is to Indian cooking (if you’re not familiar, it’s basically the base spice mix for any dish). It’s a salt-free blend that’s comprised of sweet paprika, black pepper, cumin, coriander, cinnamon, nutmeg, cloves and cardamom. It is the perfect balance of sweet and savoury and an excellent foundation for our next and final one-pot contender, Lebanese Baharat Slow Cooked Lamb. In this dish, we add Saffron for a delicate floral aroma and Sumac for a zesty tang to cut through the richness of the lamb and spices. This dish is jam-packed with veggies and protein and accompanied with pearl cous cous, will keep the hungry hordes satisfied for hours.

Sometimes all you need to create the best dishes is one pot, a bunch of delicious ingredients and of course, some amazing spices. To end the night on a warming sweet note, brew up a mug of Chilli Choc Chai and curl up in front of the fire and a movie for the ultimate winter night in.

We hope this has given you some comfort-food cooking ideas to stay warm in the cooler months. Stay tuned for next month’s blog, Make the Ultimate Sizzling Father’s Day This Year.

If you make anything from our site be sure to upload it onto social media and tag us, we love seeing what you create!


Freezer-Friendly One-Dish Meals

Stock your freezer with easy one-dish meals for hectic weeknights.

Charlotte Skelton has a lot in common with many Southern Living readers. This on-the-go mother of three (including two teens) from Cleveland, Mississippi, juggles the responsibilities of an active family with a successful career. She also faces the universal challenge of serving her family a variety of great-tasting meals throughout the week. Charlotte&aposs solution: stocking her freezer with one-dish meals. In fact, she&aposs built a career around it.

"In 1992, I started making casseroles and gift baskets out of my house. Business took off pretty quickly, so I found a building downtown," remembers Charlotte. Today, A la Carte Alley is home to one of The Delta&aposs most popular restaurants, along with a gift shop stocked with Southern necessities for the kitchen and table.Though her business has grown, the one thing that hasn&apost changed is Charlotte&aposs love of recipes she can make ahead, freeze, and reheat. "They&aposre convenient for weeknight meals--even for my finicky teens--and they make great gifts," she says.

Charlotte&aposs recipes were a big hit with our Foods staff, and we think they&aposll be a home run with your friends and family too. Her passion for Southwest flavors explodes in Chicken Enchiladas. "This is one of my favorites, especially when company&aposs coming," she explains. She also enjoys Italian-inspired Beef Lombardi for a hearty weeknight meal. All of the recipes freeze well and can be easily lightened.


48 Easy One-Pot Meals That Will Make Totally Satisfying Weeknight Dinners

After dinner at the end of a long day, the last thing you want is a kitchen sink full of mixing bowls, sheet pans, and dirty dishes to clean up. That's where these one-dish meals come in. With everything coming together all in one dutch oven, skillet, or pot, you can make the meal knowing that cleanup will be a breeze. But they're not just easy, these recipes are delicious as well. They make great dinner ideas for kids or dinners ideas for two, and since all the ingredients cook together, you end up with flavorful meals that often taste even better as leftovers.

Whether you're cooking a weeknight meal for the family or hosting some guests for an informal dinner party, these easy to make dishes are sure to please. With dishes like honey mustard and rosemary chicken, chili mac and cheese, or ginger garlic chicken ramen you&rsquoll love how cleaning up is a breeze. Whether you're looking for Dutch oven recipes or one sheet dinners, this list has got you covered. There are tons of chicken, vegetarian, and pasta dishes to try out with your family.

Ahead, you&rsquoll find recipes that even your kids will like, even some healthy dinner ideas. Some even take less than 30 minutes, saving you even more time and giving you a quick, easy dinner recipes. No matter your preference, you&rsquoll love how much more time you&rsquoll have to spend out of the kitchen and with your family.


Watch the video: CHOOSE YOUR GIFT II ELIGE TU REGALO (October 2021).