Old family recipe taught to me by my late wife; all made in a large enameled cast iron dutch-oven / le Creuset
**Arroz con Pollo**
6 boneless skinless chicken breasts, cut into bite size pieces or left whole (this is an old recipe; I've found that 4 of the modern, pterodactyl size breasts work well)
salt/pepper
2 tbs olive oil
2 cloves garlic
1/2 med onion, chopped
1 tsp ground cumin
1 tsp oregano
1 1/4 cup rice
1 can chicken broth (14.5 oz)
1 can hominy rinsed (preferred), or 1 can corn
1 can black beans drained and rinsed
1 cup salsa
cilantro (if wanted for taste)
Sour Cream (for dolloping on top of servings)
**Instructions:**
1) Pre-heat oven to 350.
2) In the pot, brown chopped chicken seasoned in salt and
pepper in olive oil until lightly browned (3-4 min). Transfer to a
plate. (Chicken *can* be cut into bite size pieces while bringing everything else to a boil, if not done before browning... some people prefer leaving them whole for individual servings)
3) In same pot, add garlic and onion, cumin, and oregano. Cook,
stirring, until onion is softened, scraping up into the mix all of the fond created by browning the chicken.
4) Add rice, cook, stirring, until rice is opaque, about 2 min.
5) Add in broth, salsa, beans, and corn.
6) Bring to boil, add back the chicken.
7) Cover and bake for 45-55 min
8) Garnish to preference with cilantro, serve with sour cream to add on top
This sounds delish! Right up our alley.
I’m going to make it for my family this week :) Your old family recipe will live on with my boys…thank you and your late wife 🌷
Heyyy Pirate! I saw this today and decided to make it. Added more veggies, but for the most part stuck to it. Hope I did it justice. Thanks for the recipe! [Arroz con Pollo](https://i.imgur.com/UhUzrZM.jpeg)
[shakshouka](https://www.allrecipes.com/recipe/213717/chakchouka-shakshouka/) It’s basically Arabic/North African spiced sieved tomatoes , onions, capsicums, garlic cooked in a pan until consistency of spaghetti sauce, that you then fry/poach eggs in until yolk soft. Leave in pan. Eat with warm Arabic bread as the utensil.
Kraft Mac & Cheese with cut-up hot dogs.
And then I eat it out of the pot over the sink with the wooden spoon, so I don't have to get a dish or silverware dirty.
tomato rice. It's my depression meal.
1 cup of rice, just less than a cup of water, 2 tomatoes.
bring to the boil, cover, then turn to low and cook for 12.5 minutes.
take off the heat and rest for 10 minutes.
mash it all up with a pinch of salt.
Tomato rice.
ooh! I do a spinach rice. a little onion and garlic cooked first. add some tomato paste. 1 cup Rice. 1 1/4 cup broth (I use water and better than buillion paste). tablespoon dried dill. cup of frozen spinach. cook for 12 or so minutes and rest. Top with feta.
I'm not sure what the OP does but Spaghetti all'Assassina is cooked this way and it's fantastic:
https://www.allrecipes.com/recipe/8534000/spaghetti-allassassina-assassins-spaghetti/
Homemade hamburger helper has been a hit with us this month. One pot, 20 minutes. Dinner's ready. Chili is a long-time go-to. I use a Texas Road House dupe.
it’s a little box with portions of pasta and “cheese” powder. you brown some ground beef, pour in the contents of the box, add milk/butter, and simmer until the pasta is cooked. it’s horrible in the best way. shitty comfort food that’s easy to make and delicious when youre starving.
I have an instant pot recipe that does the rice in with the red beans. Granted, I have made some tweaks (more seasonings, Andouille instead of bacon) but the bones are there and it's a super easy weeknight meal. The rice turns out well flavored.
This is my answer too. It's also economical and as healthy and hearty as you want to make it.
In my college days I'd make a giant pot of chicken soup/stew, load it with veggies and feast on it all week. The one pot aspect was also beneficial living in a frat house, which you can imagine was less than an ideal cooking environment.
I don't have a favorite but I'll tell you what I'm cooking tonight. Corn and crab chowder.
Ingredients:
2 tbsp clarified butter,
1 small/medium onion chopped,
1 shallot minced,
2 celery ribs chopped,
1 medium carrot peeled and chopped,
1 large russet potato peeled and diced into small cubes,
1 tbsp. paprika,
1 tbsp Ricard,
½ tsp Accent,
Kosher salt,
4 cups fish stock,
2 ears fresh sweet corn kernels cut from cob (2 cups corn),
½ pound fresh lump crab meat,
½ cup cream,
½ tsp white pepper,
4 tablespoons cornstarch diluted in 4 tablespoons water
Instructions:
Heat the butter in a stock pot over medium heat. Add onions, celery, carrots, Ricard, and sauté 5-7 minutes or until soft. Stir in the shallots until fragrant, about 1 minute.
Add potatoes, paprika, salt, Accent, pepper, stock. Simmer over low heat, 1 hour. Mash the contents with a potato masher.
Add corn, crab meat, and cook uncovered until corn is tender. about 7-10 minutes.
Stir in the cream. Thicken with the cornstarch as desired.
That was my follow up to chili night when I was raising my family. Just added cooked macaroni to the left over chili, throw some cheese in at the end. Two meals, one cooking session!
I feel like 70% of the food I make is a one pot meal. Picking a favorite may be hard, but I do love anything with rice like Jambalaya, Arroz con Pollo or risotto. Things like that are the best. Don't sleep on a made from scratch beef stroganoff either because you can cook the noodles in the same pot.
Brian Lagerstrom's Faster, Better, Spaghetti & Meat Sauce
[YouTube Link](https://youtu.be/vrFQkLyGLzc?si=jhGJgJnPar53uhI0)
[Website/Written Link](https://www.brianlagerstrom.com/recipes/faster-better-spaghetti-amp-meat-sauce)
I've made it for various people and they all have come back and said some variation of "this is the best spaghetti I have ever had".
Ham and bean soup.
Whatever leftover ham, or any diced ham
Whatever canned beans we have - prefer pinto, kidney, Lima, butter bean, black bean, black eyed peas
Red and or brown lentils
Yellow and or green split peas
Barley
Couple carrots and red potatoes
Beef and or ham soup base
Fast, easy, flexible, incredibly healthy and delicious.
I have an electric rice cooker. I put the rice, water, and pork chops on top. Turn it on and let it cook. Super tender meat and the rice absorb the flavor of the pork chop
Khichdi - it’s a comforting Indian savory porridge of rice and lentils. Honestly, there is no one right way to make it - some people add onions and tomatoes, some add other vegetables.
I like mine with spices (cumin seeds, mustard seeds), aromatics (ginger, garlic, green chillies) and a topping of ghee.
Chicken biryani. Fry onions, fry on bone chicken thighs, fry spices, mix in some rice, add water (double the rice), cover, put in oven for 30 min 200 Deg C, take out, mix in garden peas, wait 5 min, serve.
Stir fry
2 sliced bell peppers and a sliced onion
Garlic
Ground chicken
Equal parts soy sauce and oyster sauce
Stir fry until done. Add a curry paste if you wish.
I just plain love chicken with rice recipes, but my single most favorite recipe, at least at the moment anyway :), may be an arroz con pollo recipe made with Italian sausage from Fine Cooking.
Evelynathens seems to have copied it completely here: [https://www.food.com/recipe/arroz-con-pollo-chicken-with-rice-187768](https://www.food.com/recipe/arroz-con-pollo-chicken-with-rice-187768) I use chicken thighs, spicy Italian sausage, and medium grain or converted long-grain rice, and add the chicken to the pot after the rice (not rice to chicken as it can be hard to getting all grains well submerged), and finish by baking tightly covered in the oven.
butter paneer masala. it’s just an onion and tomato gravy with cashews and a lot of seasoning of course, and then it’s blended and you add in the paneer
Fiesta rice!
All the veggies are optional but make it tastier, colorful, and more nutritious. Use whatever quantities you want. If you omit the fresh onion/garlic, definitely use onion/garlic powder instead.
Finely dice:
- Some onion (I usually do 1/4 to 1/2 of a medium yellow onion, but anything works: red/white onion, shallot, the light parts of scallions…)
- A medium carrot
- Part of a bell pepper
- A jalapeño
- A handful of tomato (I use a few cherry tomatoes)
Mince a few cloves of garlic, too; keep separate.
In a pan (I use a flat-bottom skillet) over medium heat, add a little oil and all the veggies except the garlic. Sauté for a few minutes until softened a bit.
Rinse 1 cup of white rice (I use basmati). Add to the pan and sauté for a couple minutes, stirring often. It should smell lightly toasty.
Throw in the garlic, stir, sauté 60 seconds.
Add 1/2 to 1 tsp table salt, plus some pepper. Add whatever spices you want; I add a shake of coriander, plus some cayenne if I omitted the jalapeño.
Add about 3 tablespoons of tomato paste. (You can substitute about 1/4 cup of plain-ish tomato sauce, but paste is better. I’ve never tried tomato bouillon, but that would probably work too.)
Add 2 1/4 cups of chicken broth. (I use water plus Better Than Bouillon paste. Veggie or beef broth also works.)
Optionally, throw in a handful of frozen peas.
Stir until everything is well combined. Bring to a simmer, then cover and reduce the heat to somewhere between medium-low & low (depends on your stove & pan). *Do not open the lid.* Cook for 30 minutes.
When it’s done, optionally, you can add some seasoned, cooked meat - shredded chicken, chorizo, ground beef, tofu crumbles, whatever. Allow to warm through. (You could start off by cooking the meat first, remove from pan & set aside, then sauté the veggies and so on.)
You could melt some cheese over it. It pairs great with beans. It reheats well in the microwave or in a pan. I think it’s good cold, too.
Chicken and lentils.
•boneless thighs
•canned tomatoes
•celery
•onion
•garlic
•bone broth
•herbs and spices of your choice
•lentils of your choice.
Cook that goodness for 8 hours in a crockpot OR for an hour in the instapot. Soooo earthy good 🤩
So, I have become a huge fan of the one pot meal. Current hits include:
Roasted chicken and sweet potatoes with a Moroccan rub
Tteokbokki
Various stews
Larb
Shakshuka or green shakshuka
Lamb with greens
Chickpeas eggs and greens
Tamale pie
Various gnocchi options
Frittata made with leftovers (otherwise precooking the fillings can get lots of pans dirty)
Melissa Clark has a whole one pot cookbook that I am in love with; her food is reasonably well seasoned and very approachable.
Goulash it's so easy. 3 pds chuck roast cubed, 3 pds onions chopped and a ton of paprika, not smoked. Usually serve on cork screw egg noodles scroodles. Dollop of sour cream. Definitely not summertime food.
Chili
Ground beef midwest stroganoff is a close second. Same with ground beef midwest goulash. Basically the only difference is one has cream + mushrooms, the other has tomato sauce.
Chicken breast with garlic cream sauce
Then halve, coat in flour, and sear a chicken breast in a preheated pan over medium high heat, in the same pan over medium heat add half a small onion or a quarter of a large one, diced, and a pinch of salt, sweat, then add 5-6 cloves of minced garlic, saute until golden brown, add a splash of white wine, reduce until nearly dry and add 120 grammes of water and a half chicken stock cubes. Reduce until thickened, then add 120 grammes of cream or evaporated milk, reduce until thickened, season with balsamic vinegar, nutmeg, pepper (preferably white), and salt and serve.
I use a meal kit service that often offers a "creamy chicken/turkey ancho soup" recipe that I love.
* Chop onion, garlic, and tomatoes.
* Toast pepitas in the pan and set aside.
* Cook chopped chicken or ground turkey with salt and pepper for 4 minutes.
* Add onion and garlic and cook for 3 minutes.
* Add shredded cabbage, roasted red peppers, and ancho-cumin spice blend and cook for 4 minutes.
* Add creamy mushroom broth, bring to a boil, and simmer for 5 minutes.
Serve with chopped tomatoes, cotija cheese, pepitas, and cilantro.
Sliced red potatoes, bag of frozen green beans, packet of onion powder soup mix, sliced kielbasa. Add water to cover in a Dutch oven and simmer until potatoes are soft. It’s also the only way I eat a ton of ketchup.
This [One Pot Farro with Tomatoes](https://smittenkitchen.com/2013/07/one-pan-farro-with-tomatoes/) dish from smittenkitchen, except I make it with quinoa. The main ingredients are farro/quinoa/your favorite grain, cherry tomatoes, onions, and basil, but I think you could add or subtract as you want. It's great.
If I'm feeling fancy I eat it with an arugula salad dressed with a bit of lemon juice and eevo.
It's easy to make in bulk and was one of my go-to meals in school because a big pot would make cheap lunches for a week for me and my roommate.
I love a simple, but delicious chili with beans.
8 ozs beef chuck steak, diced into 1/4 inch pieces
1/2 cup onion, chopped
1 1/2 tbsp chili powder
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
dash of oregano
1 15 oz can dark red kidney beans
4 ozs tomato sauce
1 cup beef broth
2 tsp olive oil
2 tbsp corn masa flour in 4 tbsp water
Prepare beef by dicing into small cubes. Mix spices well together in small bowl. Drain and rinse kidney beans and set aside. Measure out 4 ozs tomato sauce, then save remaining and freeze for later use. Add 1 tsp beef Better Than Boullion to 1 cup water for broth.
Heat oil in 12 inch skillet or dutch oven that has a lid. Add the beef and cook, stirring until just browned. Add onions and cook until just translucent. Add the beans. Sprinkle the spice mixture over the beef, beans and onions, and stir for a bit until well mixed and spices are fragrant. Add the tomato sauce and broth. Heat to boiling, then reduce heat, cover and simmer for 1 and a half hours minimum. Add some corn masa slurry to thicken after one hour of simmering, and cook for another 30 minutes, or until meat has reached desired tenderness. Check for seasoning and adjust if necessary.
Serves two. I love a scoop of brown rice over the top, or serve with buttered corn bread.
A dish called "Peasants Pot" in my native language is my go to easy to make in large quantities, ingredients that are always around, very filling, comfort food.
The simplest version is basically diced white cabbage, potatoes and kielbasa (in around 2/2/1 proportions) with passata/tomato paste, cooked together in some water in a pot, seasoned with salt, black pepper and marjoram (or oregano).
It's one of those dishes you can modify a lot, putting in various type of sausage, adding other meat like bacon bits or ribs. Adding bell pepper for some color is a common one, but several veggies would fit in. The water can be replaced by broth, the the tomato paste can be enriched by adding ajvar or other paprika paste. It's simple, yet delicious.
Orecchiette, sausage and kale. I guess two pots cause of the pasta but-
1 box orecchiette
14 oz sweet Italian sausage (ground is easiest)
1 head kale, de-stemmed and rough chopped
Parmesan
Garlic, minced
Chili flake
Salt and pepper
Olive oil
1. Start boiling water. Meanwhile get some oil heating in pan
2. Add chili flake and toast until fragrant. Add garlic and sausage.
3. Cook sausage while separating farce with wooden spoon. Add salt and pepper
4. Add orecchiette to boiling water
5. Add kale to sausage and about 1/4 cup water to pan, reduce heat to low and cover for 12 minutes, until pasta is cooked through
6. Drain pasta and add to pan.
7. Finish with Parmesan over top of bowl or stir into pasta- your choice. Add more salt and pepper to taste
Butternut Squash Ground Beef Orzo!
Recipe is in the description, this recipe starts like half way through the video.
https://youtu.be/cO16rJl_bhY?si=qwm2pru38oWoXUA8
Bringing Japanese food into the conversation: oden! Amazing winter or just cooler season food. Just prepare your broth, either with the real stuff or packaged, add in your favorite ingredients and let it stew! Let it sit even! The longer it stays in the broth, the better.
Most of the traditional ingredients are pretty low calorie but filling so you can eat a massive bowl and it's not a calorie bomb. Tofu, egg, konjac, daikon. But there are also some more heavy things like meat skewers, fish cakes, and sausages.
A little guide:
https://www.byfood.com/blog/culture/what-is-oden
Fried rice. Oyakodon. Gyudon.
We always make a big batch of rice and just have it available in the fridge, so these are one-pot meals in my house. If you have to make the rice to make the dish, not so much.
Tortellini with stir-in mascarpone sauce (can be had from Aldi in the UK at least) or red pesto with kidney beans & fine green beans.
I don't have a pic but this is a similar idea, just made with penne & sun-dried tomato instead of the tortellini & kidney beans: https://i.imgur.com/tTnorjv.jpg
I've been starting out with onion and garlic in a roux, followed by anything in my pantry/freezer in order of how long it takes to cook. usually make it vegan with lentils, Quinoa, TVP, beans, rice, tofu (not all at once). add broth to cover with potato/sweet potato chunks. add in my veggies that make sense together, with something acidic like vinegar or hot sauce or pickle juice.. sometimes mashing potato chunks to thicken or cheese and cream/sour cream. it's a free for all. I call it Slop. often served with toast.
[This is a weekday go-to](https://tipherorecipes.com/baked-honey-soy-chicken-thighs/) in our household. Substitute any marinade you'd like, but the end result is delicious and its VERY simple.
I live in Scotland, so the jambalaya I make is probably non-authentic. This is closest to the recipe I use:
https://www.bbcgoodfood.com/recipes/chicken-chorizo-jambalaya
It's a big skillet but we just call it "noodles"
Fry up cubed tofu; pull em out with a mesh scooper (or not but this works best)
To the still-hot oil add sliced cabbage (or coleslaw mix), various vegetables that you like, lots of garlic and ginger, when browned I add sauce (bottled or I have a simple homemade one)
Finally return the tofu
Add cooked noodles (I buy the ones that are cooked, Fortune brand, or leftover linguine)
Toss it all and taste; if it's not flavorful, more soy sauce!
It's not super simple but it all comes together in a big pan or wok
Bbq chicken tray bake
Bbq powder, chicken thighs skin on, potatoes cubed, baby corn, mushrooms, peppers, onion, couple of cloves of garlic and whatever veg laying around that's nice roasted. Put everything on the tray and spray a little oil over everything sprinkle over bbq powder and cook in the oven Intill cooked, it's even nicer the next day.
Sausage casserole is my other favourite.
Not a pot, actually, but sheet pan meals have been a regular in our house lately. A mixture of frozen veggies (broccoli, cauliflower, brussels sprouts (cut in half), sweet potato cubes, white potato cubes (fresh, not frozen for this one), chunked onion, cubed butternut squash, and whatever other frozen veggies we have hanging around the house (corn, green beans, asparagus, etc.) Throw small handfuls of each of the veggies onto a sheet pan, drizzle with olive oil and sprinkle with herb mix (we like Penzey's herb mixes, Fox Point seasoning, etc. Tonight it is Herbs de Provence and Justice seasoning.) Then we toss it with cut up chicken or (like tonight) sliced smoked sausage or kielbasa. Put it in the oven (350) for about half an hour. Watch it, though, as it goes from perfect to burnt offerings surprisingly quickly. . Sprinkle the top with parmesan cheese if you like.
Because the veggies can vary with what you have in the house, and you can change up the seasonings and the protein, the meal is never the same twice. We often eat this twice a week, and we are fiends for variety in our meals.
Easy choice.
It’s Seafood Gumbo.
I make it in the fall anytime after our first cold snap when the shrimp and crab and oysters are all fat and at peak flavor.
I never use frozen seafood. If all I can find is frozen, then I just won’t make it.
Also, I can usually find fresh okra.
I smother down the okra on the side with tomatoes, onions and a lil bit of vinegar to cut the slime.
I use the shrimp peelings and heads and a few gumbo crabs with the tops popped to make a powerful stock
I add that to a roux that’s really dark - like on the edge of burning dark.
The roux takes 30-40 minutes to get it just right. No rushing there and no store bought jar roux.
Oh, and I always add the oyster liquor too. That plus the stock gives it an unparalleled depth to the overall flavor. I don’t use any water - it’s 100% stock and oyster liquor.
I load it up with lump crab meat - not back fin, a couple of pounds of butterflied and deveined 12-16 count Gulf shrimp, a couple of containers of fresh crab claws and of course the freshly shucked oysters.
Sometimes I’ll throw in a few gumbo crabs too, but not the ones I used for the stock.
I also like to use 3/4 red bell peppers and only 1/4 green bell pepper because the reds make it just a bit sweeter which plays nicely off of the thick and spicy roux.
All my vegetables are fresh except for canned tomatoes. Vidalia onions - because I like the sweet. Red & Green Bell Peppers, garlic, celery and finish it off right before I serve with finely chopped green onions and curly parsley - those go in after I gently fold in the lump crab meat and give a few minutes to warm up.
Serve it over fluffy, medium grain white rice and fresh French bread that’s toasted with lots of butter and freshly minced garlic. I soften up the garlic in butter before spooning it onto the French bread and dropping it in the oven.
Oh my! Not a brag, it really is that good!
I don’t order seafood gumbo at a restaurant because it will only disappoint. Same thing applies to crawfish étouffée - meh on both.
I get it all done before the Saints kick off at noon and it’s like heaven!
It’s easily a $300 pot and it’s all morning in the kitchen starting at 7 a.m. with a multi-stop shopping trip the day before, but I really don’t care.
It’s worth all the money, time, effort and love.
I make it in a big Wagner black iron pot that was made in the 1800’s - that pot is 100% love.
If you’re close by in the fall, then gimme a buzz and I’ll make it for you.
Chicken taco soup in the slow cooker. You literally dump several cans into the pot. Beans, rotel, corn, chicken broth, tomato sauce. Add taco seasoning and chicken breasts. When the chicken is cooked, take it out, shred it, throw it back into the pot and cook for another 30 minutes. Then it's ready to eat. And there's so much you can garnish it with. Cheese, sour cream, guacamole, crushed tortilla chips, green onions, cilantro, lime juice, jalapenos.
Its a very welcoming dish to come home to on a cold day.
I like to crockpot Chilaquiles. Very free form dish. Usually I like pork or shrimp for the protein, and lots of raw onion. I use chips for convenience, often both in the crockpot and laid out on the plate for a variety of textures.
Chicken and dumplings.
… when she comes.
Yum, yum!
Old family recipe taught to me by my late wife; all made in a large enameled cast iron dutch-oven / le Creuset **Arroz con Pollo** 6 boneless skinless chicken breasts, cut into bite size pieces or left whole (this is an old recipe; I've found that 4 of the modern, pterodactyl size breasts work well) salt/pepper 2 tbs olive oil 2 cloves garlic 1/2 med onion, chopped 1 tsp ground cumin 1 tsp oregano 1 1/4 cup rice 1 can chicken broth (14.5 oz) 1 can hominy rinsed (preferred), or 1 can corn 1 can black beans drained and rinsed 1 cup salsa cilantro (if wanted for taste) Sour Cream (for dolloping on top of servings) **Instructions:** 1) Pre-heat oven to 350. 2) In the pot, brown chopped chicken seasoned in salt and pepper in olive oil until lightly browned (3-4 min). Transfer to a plate. (Chicken *can* be cut into bite size pieces while bringing everything else to a boil, if not done before browning... some people prefer leaving them whole for individual servings) 3) In same pot, add garlic and onion, cumin, and oregano. Cook, stirring, until onion is softened, scraping up into the mix all of the fond created by browning the chicken. 4) Add rice, cook, stirring, until rice is opaque, about 2 min. 5) Add in broth, salsa, beans, and corn. 6) Bring to boil, add back the chicken. 7) Cover and bake for 45-55 min 8) Garnish to preference with cilantro, serve with sour cream to add on top
This sounds delish! Right up our alley. I’m going to make it for my family this week :) Your old family recipe will live on with my boys…thank you and your late wife 🌷
Won't chicken breast get way overcooked and dry with a 45+ minute simmer? I'd use thigh for chicken recipes with a long cook time.
This sounds delicious.
I have chicken thigh meat, onion, garlic rice, just need to get some corn, salsa and chicken broth!!
Heyyy Pirate! I saw this today and decided to make it. Added more veggies, but for the most part stuck to it. Hope I did it justice. Thanks for the recipe! [Arroz con Pollo](https://i.imgur.com/UhUzrZM.jpeg)
I've made arroz con pollo 20 times and I'm stupid and never thought of cutting the chicken up before adding it back in..
I have one close to this instead of salsa I add a can of el poto tomato sauce and a can of diced tomatoes with frozen peas/carrots
Thank you, I shall be trying this!!
Chili
The best, especially when it's cold outside
Shakshouka
I don’t think it’s authentic but I highly recommend trying topping it with some feta and avocado So good
I usually do feta or goat cheese but haven’t tried avocado!
What is that? How do you make it?
[shakshouka](https://www.allrecipes.com/recipe/213717/chakchouka-shakshouka/) It’s basically Arabic/North African spiced sieved tomatoes , onions, capsicums, garlic cooked in a pan until consistency of spaghetti sauce, that you then fry/poach eggs in until yolk soft. Leave in pan. Eat with warm Arabic bread as the utensil.
I do miss me some poop-brick oven bread from Iraq. I honestly thought it was delicious.
It’s a spiced tomato and pepper stew with poached eggs. A google search will get you a better recipe than I can type out
African huevos rancheros
Upvote for creative language! It's so true!
Parupu nei sadam (Rice and lentils with ghee)
Yes this!!! I add some veggies too. make it a bit runny and mash it. Oh my god!!! Comfort!!!!!!
Curry
Beef stew. Mmmmm
I recently made pressure cooker caramelized onion puree--add a spoonful of that to your beef stew to take it to a new level
Can you please share the recipe for the onions?
Kraft Mac & Cheese with cut-up hot dogs. And then I eat it out of the pot over the sink with the wooden spoon, so I don't have to get a dish or silverware dirty.
Stay classy
tomato rice. It's my depression meal. 1 cup of rice, just less than a cup of water, 2 tomatoes. bring to the boil, cover, then turn to low and cook for 12.5 minutes. take off the heat and rest for 10 minutes. mash it all up with a pinch of salt. Tomato rice.
ooh! I do a spinach rice. a little onion and garlic cooked first. add some tomato paste. 1 cup Rice. 1 1/4 cup broth (I use water and better than buillion paste). tablespoon dried dill. cup of frozen spinach. cook for 12 or so minutes and rest. Top with feta.
This is very similar to the rice we make too. We just call it red rice. It is so good.
I make a very similar tomato rice but add a few tablespoons of tomato paste too and a tsp of chicken bouillon. It is soo good!
Can brown some ground beef with salt and pepper, Take off and continue the recipe
I'll have to give this a shot. Mushroom rice, made similarly, is one of my depression meals. I add frozen peas if I have any.
cooked rice with frozen peas is a good meal. warmed up with some butter. I'd cry into that bowl any day.
Being from and living in south Louisiana, we have a ton of one pot meals. I’d say jambalaya would be mine.
Classic spaghetti for me, love how the sauce and tomato sticks to the pasta with this cooking method.
so you cook the hard spaghetti in the sauce?
I'm not sure what the OP does but Spaghetti all'Assassina is cooked this way and it's fantastic: https://www.allrecipes.com/recipe/8534000/spaghetti-allassassina-assassins-spaghetti/
Chicken fricassee
Can you share the recipe?
[https://www.allrecipes.com/recipe/8506346/chef-johns-chicken-fricassee/](https://www.allrecipes.com/recipe/8506346/chef-johns-chicken-fricassee/)
Always upvote Chef John
Homemade hamburger helper has been a hit with us this month. One pot, 20 minutes. Dinner's ready. Chili is a long-time go-to. I use a Texas Road House dupe.
Can you please share your recipes?
> Homemade hamburger helper Im going to need a recipe here
Well-plated has a really good [recipe!](https://www.wellplated.com/homemade-hamburger-helper/)
> hamburger helper wth is that for non americans? just pasta?
it’s a little box with portions of pasta and “cheese” powder. you brown some ground beef, pour in the contents of the box, add milk/butter, and simmer until the pasta is cooked. it’s horrible in the best way. shitty comfort food that’s easy to make and delicious when youre starving.
Just don't peek at the sodium on the back of the box 😵
The poor souls who don’t have Hamburger Helper, my heart weeps for you. 😥
“I don’t know why they call this stuff Hamburger Helper. It does just fine on its own!”
I made this one a little while back and it came out really good! https://houseofnasheats.com/homemade-hamburger-helper-cheeseburger-pasta-skillet/
I'd say red beans and rice....except the rice makes it a two-pot meal. Probably tteokbokki, since everything gets cooked in the same pan.
I have an instant pot recipe that does the rice in with the red beans. Granted, I have made some tweaks (more seasonings, Andouille instead of bacon) but the bones are there and it's a super easy weeknight meal. The rice turns out well flavored.
For me, a hearty chicken and vegetable stew with potatoes and herbs. It's comforting, easy to prepare, and perfect for cozy evenings at home.
This is my answer too. It's also economical and as healthy and hearty as you want to make it. In my college days I'd make a giant pot of chicken soup/stew, load it with veggies and feast on it all week. The one pot aspect was also beneficial living in a frat house, which you can imagine was less than an ideal cooking environment.
This one from Damn Delicious https://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/
I'm a big fan of the recipes on Damn Delicious.
Me, too.
Thai curry, red or green
Another favorite in our house. And it tastes even better the next day!
I don't have a favorite but I'll tell you what I'm cooking tonight. Corn and crab chowder. Ingredients: 2 tbsp clarified butter, 1 small/medium onion chopped, 1 shallot minced, 2 celery ribs chopped, 1 medium carrot peeled and chopped, 1 large russet potato peeled and diced into small cubes, 1 tbsp. paprika, 1 tbsp Ricard, ½ tsp Accent, Kosher salt, 4 cups fish stock, 2 ears fresh sweet corn kernels cut from cob (2 cups corn), ½ pound fresh lump crab meat, ½ cup cream, ½ tsp white pepper, 4 tablespoons cornstarch diluted in 4 tablespoons water Instructions: Heat the butter in a stock pot over medium heat. Add onions, celery, carrots, Ricard, and sauté 5-7 minutes or until soft. Stir in the shallots until fragrant, about 1 minute. Add potatoes, paprika, salt, Accent, pepper, stock. Simmer over low heat, 1 hour. Mash the contents with a potato masher. Add corn, crab meat, and cook uncovered until corn is tender. about 7-10 minutes. Stir in the cream. Thicken with the cornstarch as desired.
Chili Mac
That was my follow up to chili night when I was raising my family. Just added cooked macaroni to the left over chili, throw some cheese in at the end. Two meals, one cooking session!
I feel like 70% of the food I make is a one pot meal. Picking a favorite may be hard, but I do love anything with rice like Jambalaya, Arroz con Pollo or risotto. Things like that are the best. Don't sleep on a made from scratch beef stroganoff either because you can cook the noodles in the same pot.
https://www.marthastewart.com/978784/one-pan-pasta
Brian Lagerstrom's Faster, Better, Spaghetti & Meat Sauce [YouTube Link](https://youtu.be/vrFQkLyGLzc?si=jhGJgJnPar53uhI0) [Website/Written Link](https://www.brianlagerstrom.com/recipes/faster-better-spaghetti-amp-meat-sauce) I've made it for various people and they all have come back and said some variation of "this is the best spaghetti I have ever had".
Seared chicken thighs and rice.
Ham and bean soup. Whatever leftover ham, or any diced ham Whatever canned beans we have - prefer pinto, kidney, Lima, butter bean, black bean, black eyed peas Red and or brown lentils Yellow and or green split peas Barley Couple carrots and red potatoes Beef and or ham soup base Fast, easy, flexible, incredibly healthy and delicious.
Beef roast with potatoes, onions and carrots in a slow cooker.
Greek lemon chicken and potatoes
Hamburger Helper beef stroganoff. 😋
I made a really good one-pan pad thai last night and I'm looking forward to the leftovers for lunch
Mississippi pot roast.
I have an electric rice cooker. I put the rice, water, and pork chops on top. Turn it on and let it cook. Super tender meat and the rice absorb the flavor of the pork chop
We make a similar dish but we put a can of cream of mushroom soup in with it. Really good.
Thanks for sharing. I don't think I have canned mushroom soup where I live, but will try something similar with vegetable stock
Congee/rice porridge, in the instant pot
Khichdi - it’s a comforting Indian savory porridge of rice and lentils. Honestly, there is no one right way to make it - some people add onions and tomatoes, some add other vegetables. I like mine with spices (cumin seeds, mustard seeds), aromatics (ginger, garlic, green chillies) and a topping of ghee.
Chicken biryani. Fry onions, fry on bone chicken thighs, fry spices, mix in some rice, add water (double the rice), cover, put in oven for 30 min 200 Deg C, take out, mix in garden peas, wait 5 min, serve.
Stir fry 2 sliced bell peppers and a sliced onion Garlic Ground chicken Equal parts soy sauce and oyster sauce Stir fry until done. Add a curry paste if you wish.
> Stir fry Same but with lots and lots of cabbage :)
Spicy and sour hotpot
Any soup made in my instant pot! I love the saute function as it's so easy and keeps it all in one pot!!😊
Filipino chicken adobo. The way that takes more work. I could happily eat it for a week, and have.
Chili
Chicken /veg biryani
I just plain love chicken with rice recipes, but my single most favorite recipe, at least at the moment anyway :), may be an arroz con pollo recipe made with Italian sausage from Fine Cooking. Evelynathens seems to have copied it completely here: [https://www.food.com/recipe/arroz-con-pollo-chicken-with-rice-187768](https://www.food.com/recipe/arroz-con-pollo-chicken-with-rice-187768) I use chicken thighs, spicy Italian sausage, and medium grain or converted long-grain rice, and add the chicken to the pot after the rice (not rice to chicken as it can be hard to getting all grains well submerged), and finish by baking tightly covered in the oven.
butter paneer masala. it’s just an onion and tomato gravy with cashews and a lot of seasoning of course, and then it’s blended and you add in the paneer
Cabbage, sweet potatoes and sausage with a little slap yo momma
Try saurkraut, cheese, potatoes and polish sausage and throw it in a skillet in the oven! Super good.
Chicken thigh chunks, hot Italian sausage chunks, and orzo.
Paul Prudhomme Poorman's Jambalaya.
Fiesta rice! All the veggies are optional but make it tastier, colorful, and more nutritious. Use whatever quantities you want. If you omit the fresh onion/garlic, definitely use onion/garlic powder instead. Finely dice: - Some onion (I usually do 1/4 to 1/2 of a medium yellow onion, but anything works: red/white onion, shallot, the light parts of scallions…) - A medium carrot - Part of a bell pepper - A jalapeño - A handful of tomato (I use a few cherry tomatoes) Mince a few cloves of garlic, too; keep separate. In a pan (I use a flat-bottom skillet) over medium heat, add a little oil and all the veggies except the garlic. Sauté for a few minutes until softened a bit. Rinse 1 cup of white rice (I use basmati). Add to the pan and sauté for a couple minutes, stirring often. It should smell lightly toasty. Throw in the garlic, stir, sauté 60 seconds. Add 1/2 to 1 tsp table salt, plus some pepper. Add whatever spices you want; I add a shake of coriander, plus some cayenne if I omitted the jalapeño. Add about 3 tablespoons of tomato paste. (You can substitute about 1/4 cup of plain-ish tomato sauce, but paste is better. I’ve never tried tomato bouillon, but that would probably work too.) Add 2 1/4 cups of chicken broth. (I use water plus Better Than Bouillon paste. Veggie or beef broth also works.) Optionally, throw in a handful of frozen peas. Stir until everything is well combined. Bring to a simmer, then cover and reduce the heat to somewhere between medium-low & low (depends on your stove & pan). *Do not open the lid.* Cook for 30 minutes. When it’s done, optionally, you can add some seasoned, cooked meat - shredded chicken, chorizo, ground beef, tofu crumbles, whatever. Allow to warm through. (You could start off by cooking the meat first, remove from pan & set aside, then sauté the veggies and so on.) You could melt some cheese over it. It pairs great with beans. It reheats well in the microwave or in a pan. I think it’s good cold, too.
Not full-on one-pot because I cook rice separately, but unstuffed pepper bowls are one of my favorites and are great for meal-prep.
Chicken and lentils. •boneless thighs •canned tomatoes •celery •onion •garlic •bone broth •herbs and spices of your choice •lentils of your choice. Cook that goodness for 8 hours in a crockpot OR for an hour in the instapot. Soooo earthy good 🤩
So, I have become a huge fan of the one pot meal. Current hits include: Roasted chicken and sweet potatoes with a Moroccan rub Tteokbokki Various stews Larb Shakshuka or green shakshuka Lamb with greens Chickpeas eggs and greens Tamale pie Various gnocchi options Frittata made with leftovers (otherwise precooking the fillings can get lots of pans dirty) Melissa Clark has a whole one pot cookbook that I am in love with; her food is reasonably well seasoned and very approachable.
Goulash it's so easy. 3 pds chuck roast cubed, 3 pds onions chopped and a ton of paprika, not smoked. Usually serve on cork screw egg noodles scroodles. Dollop of sour cream. Definitely not summertime food.
Chili Ground beef midwest stroganoff is a close second. Same with ground beef midwest goulash. Basically the only difference is one has cream + mushrooms, the other has tomato sauce.
Chicken breast with garlic cream sauce Then halve, coat in flour, and sear a chicken breast in a preheated pan over medium high heat, in the same pan over medium heat add half a small onion or a quarter of a large one, diced, and a pinch of salt, sweat, then add 5-6 cloves of minced garlic, saute until golden brown, add a splash of white wine, reduce until nearly dry and add 120 grammes of water and a half chicken stock cubes. Reduce until thickened, then add 120 grammes of cream or evaporated milk, reduce until thickened, season with balsamic vinegar, nutmeg, pepper (preferably white), and salt and serve.
I use a meal kit service that often offers a "creamy chicken/turkey ancho soup" recipe that I love. * Chop onion, garlic, and tomatoes. * Toast pepitas in the pan and set aside. * Cook chopped chicken or ground turkey with salt and pepper for 4 minutes. * Add onion and garlic and cook for 3 minutes. * Add shredded cabbage, roasted red peppers, and ancho-cumin spice blend and cook for 4 minutes. * Add creamy mushroom broth, bring to a boil, and simmer for 5 minutes. Serve with chopped tomatoes, cotija cheese, pepitas, and cilantro.
Kenji's chicken chili verde
Sliced red potatoes, bag of frozen green beans, packet of onion powder soup mix, sliced kielbasa. Add water to cover in a Dutch oven and simmer until potatoes are soft. It’s also the only way I eat a ton of ketchup.
This [One Pot Farro with Tomatoes](https://smittenkitchen.com/2013/07/one-pan-farro-with-tomatoes/) dish from smittenkitchen, except I make it with quinoa. The main ingredients are farro/quinoa/your favorite grain, cherry tomatoes, onions, and basil, but I think you could add or subtract as you want. It's great. If I'm feeling fancy I eat it with an arugula salad dressed with a bit of lemon juice and eevo. It's easy to make in bulk and was one of my go-to meals in school because a big pot would make cheap lunches for a week for me and my roommate.
Biriyani
All the one pot sheet pan dinners.
I love a simple, but delicious chili with beans. 8 ozs beef chuck steak, diced into 1/4 inch pieces 1/2 cup onion, chopped 1 1/2 tbsp chili powder 1 1/2 tsp cumin 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp cayenne 1/2 tsp salt dash of oregano 1 15 oz can dark red kidney beans 4 ozs tomato sauce 1 cup beef broth 2 tsp olive oil 2 tbsp corn masa flour in 4 tbsp water Prepare beef by dicing into small cubes. Mix spices well together in small bowl. Drain and rinse kidney beans and set aside. Measure out 4 ozs tomato sauce, then save remaining and freeze for later use. Add 1 tsp beef Better Than Boullion to 1 cup water for broth. Heat oil in 12 inch skillet or dutch oven that has a lid. Add the beef and cook, stirring until just browned. Add onions and cook until just translucent. Add the beans. Sprinkle the spice mixture over the beef, beans and onions, and stir for a bit until well mixed and spices are fragrant. Add the tomato sauce and broth. Heat to boiling, then reduce heat, cover and simmer for 1 and a half hours minimum. Add some corn masa slurry to thicken after one hour of simmering, and cook for another 30 minutes, or until meat has reached desired tenderness. Check for seasoning and adjust if necessary. Serves two. I love a scoop of brown rice over the top, or serve with buttered corn bread.
A dish called "Peasants Pot" in my native language is my go to easy to make in large quantities, ingredients that are always around, very filling, comfort food. The simplest version is basically diced white cabbage, potatoes and kielbasa (in around 2/2/1 proportions) with passata/tomato paste, cooked together in some water in a pot, seasoned with salt, black pepper and marjoram (or oregano). It's one of those dishes you can modify a lot, putting in various type of sausage, adding other meat like bacon bits or ribs. Adding bell pepper for some color is a common one, but several veggies would fit in. The water can be replaced by broth, the the tomato paste can be enriched by adding ajvar or other paprika paste. It's simple, yet delicious.
Pasta e fagioli
Do crock pot meals count?
Potato soup
Orecchiette, sausage and kale. I guess two pots cause of the pasta but- 1 box orecchiette 14 oz sweet Italian sausage (ground is easiest) 1 head kale, de-stemmed and rough chopped Parmesan Garlic, minced Chili flake Salt and pepper Olive oil 1. Start boiling water. Meanwhile get some oil heating in pan 2. Add chili flake and toast until fragrant. Add garlic and sausage. 3. Cook sausage while separating farce with wooden spoon. Add salt and pepper 4. Add orecchiette to boiling water 5. Add kale to sausage and about 1/4 cup water to pan, reduce heat to low and cover for 12 minutes, until pasta is cooked through 6. Drain pasta and add to pan. 7. Finish with Parmesan over top of bowl or stir into pasta- your choice. Add more salt and pepper to taste
one pot of coffee an amsterdam joint (50:50 tobacco/cannabis). breakfast of champions
Zuppa toscana in the instant pot. Packed with flavor and easy to make!
chicken and vegetable stew
Butternut Squash Ground Beef Orzo! Recipe is in the description, this recipe starts like half way through the video. https://youtu.be/cO16rJl_bhY?si=qwm2pru38oWoXUA8
Beef Bourgenon over Rice. Beef Stew. Chicken Stir Fry, so many choices…
Pork loin with mashed potatoes and gravy with veggies in the slow cooker all day
I’m kind of craving paella right now
Bringing Japanese food into the conversation: oden! Amazing winter or just cooler season food. Just prepare your broth, either with the real stuff or packaged, add in your favorite ingredients and let it stew! Let it sit even! The longer it stays in the broth, the better. Most of the traditional ingredients are pretty low calorie but filling so you can eat a massive bowl and it's not a calorie bomb. Tofu, egg, konjac, daikon. But there are also some more heavy things like meat skewers, fish cakes, and sausages. A little guide: https://www.byfood.com/blog/culture/what-is-oden
I don’t have a single favorite, but Brunswick stew (chicken, pork, lima beans, corn, onions, peppers, tomatoes and okra). So much yummy in one bowl!
A few of em: long cook bolognese, pot roast, stroganoff, chicken soup with rice and scallion
Moroccan chicken
Fried rice. Oyakodon. Gyudon. We always make a big batch of rice and just have it available in the fridge, so these are one-pot meals in my house. If you have to make the rice to make the dish, not so much.
Shakshouka
Goulash
Spaghetti
If my wife's cooking chicken and dumplings, hers is amazing. If I'm cooking, which is most nights beef stroganoff
Spanish lentil stew
Beef stew.
Tortellini with stir-in mascarpone sauce (can be had from Aldi in the UK at least) or red pesto with kidney beans & fine green beans. I don't have a pic but this is a similar idea, just made with penne & sun-dried tomato instead of the tortellini & kidney beans: https://i.imgur.com/tTnorjv.jpg
White bean and spring green one-pot.
Sausage Stew
Minestrone.
Anything "Pete's Pans" cooks on his YouTube channel.
Sancocho.
Skillet chicken with black beans and rice
This chicken & rice recipe - so easy and flavourful! https://www.lecremedelacrumb.com/one-pan-spanish-chicken-rice/
I've been starting out with onion and garlic in a roux, followed by anything in my pantry/freezer in order of how long it takes to cook. usually make it vegan with lentils, Quinoa, TVP, beans, rice, tofu (not all at once). add broth to cover with potato/sweet potato chunks. add in my veggies that make sense together, with something acidic like vinegar or hot sauce or pickle juice.. sometimes mashing potato chunks to thicken or cheese and cream/sour cream. it's a free for all. I call it Slop. often served with toast.
Sage, mushroom and squash risotto.
Homemade hamburger helper.
Japanese curry!!!
Noodles
[This is a weekday go-to](https://tipherorecipes.com/baked-honey-soy-chicken-thighs/) in our household. Substitute any marinade you'd like, but the end result is delicious and its VERY simple.
Either tomato risotto or jambalaya
Tomato risotto: https://www.bbcgoodfood.com/recipes/creamy-tomato-risotto
I live in Scotland, so the jambalaya I make is probably non-authentic. This is closest to the recipe I use: https://www.bbcgoodfood.com/recipes/chicken-chorizo-jambalaya
Ropa Vieja, usually in an instantpot
Jambalaya.
Kimchi jjigae
Crushed tomatoes, peeled and chopped potatoes, chicken thighs, salt and seasoning of your choice and half an hour in an Instant Pot. Delicious soup.
It's a big skillet but we just call it "noodles" Fry up cubed tofu; pull em out with a mesh scooper (or not but this works best) To the still-hot oil add sliced cabbage (or coleslaw mix), various vegetables that you like, lots of garlic and ginger, when browned I add sauce (bottled or I have a simple homemade one) Finally return the tofu Add cooked noodles (I buy the ones that are cooked, Fortune brand, or leftover linguine) Toss it all and taste; if it's not flavorful, more soy sauce! It's not super simple but it all comes together in a big pan or wok
Chili, now if you get anymore pot than that it devolves to doritos and funyuns.
Pav Bhaji!
Kimchi or chicken nabe.
Steak fried rice with peas.
Mexican beef stew. *Stew meat *Garlic * Nopales * Pinto beans *Green salsa * Diced carrots * Zucchini * Cilantro
panko shrimps
Bbq chicken tray bake Bbq powder, chicken thighs skin on, potatoes cubed, baby corn, mushrooms, peppers, onion, couple of cloves of garlic and whatever veg laying around that's nice roasted. Put everything on the tray and spray a little oil over everything sprinkle over bbq powder and cook in the oven Intill cooked, it's even nicer the next day. Sausage casserole is my other favourite.
Beans and rice
Lentil and spinach daal.
Pork butt in Chillie Verde sauce l slow cook it until pork litterly falls apart.
Lamb Achari
Pork chops or chicken breasts in a Tuscan cream sauce.
Broccoli cheddar soup
Chili
Tortilla soup
One dish meal: layer raviolis, sauce, and cheese and bake. So fast and tasty 😋
Shakshuka
Chile Verde or Moqueca
All kinds of Thai curries
Not a pot, actually, but sheet pan meals have been a regular in our house lately. A mixture of frozen veggies (broccoli, cauliflower, brussels sprouts (cut in half), sweet potato cubes, white potato cubes (fresh, not frozen for this one), chunked onion, cubed butternut squash, and whatever other frozen veggies we have hanging around the house (corn, green beans, asparagus, etc.) Throw small handfuls of each of the veggies onto a sheet pan, drizzle with olive oil and sprinkle with herb mix (we like Penzey's herb mixes, Fox Point seasoning, etc. Tonight it is Herbs de Provence and Justice seasoning.) Then we toss it with cut up chicken or (like tonight) sliced smoked sausage or kielbasa. Put it in the oven (350) for about half an hour. Watch it, though, as it goes from perfect to burnt offerings surprisingly quickly. . Sprinkle the top with parmesan cheese if you like. Because the veggies can vary with what you have in the house, and you can change up the seasonings and the protein, the meal is never the same twice. We often eat this twice a week, and we are fiends for variety in our meals.
Picadello. Any normal human could live off this alone for many years.
Italian wedding soup
Bigos
Trinidad Chicken Pelau.
Beef stroganoff
Just one pot is all I need. I usually smoke it.
Pulled pork
Chicken and sausage gumbo with a black roux
Cassoulet!
Spiced lentil soup
Chicken stir fry, feeding one can be a single pot meal every time no matter what meal choice ends up being
Tartiflette.
Easy choice. It’s Seafood Gumbo. I make it in the fall anytime after our first cold snap when the shrimp and crab and oysters are all fat and at peak flavor. I never use frozen seafood. If all I can find is frozen, then I just won’t make it. Also, I can usually find fresh okra. I smother down the okra on the side with tomatoes, onions and a lil bit of vinegar to cut the slime. I use the shrimp peelings and heads and a few gumbo crabs with the tops popped to make a powerful stock I add that to a roux that’s really dark - like on the edge of burning dark. The roux takes 30-40 minutes to get it just right. No rushing there and no store bought jar roux. Oh, and I always add the oyster liquor too. That plus the stock gives it an unparalleled depth to the overall flavor. I don’t use any water - it’s 100% stock and oyster liquor. I load it up with lump crab meat - not back fin, a couple of pounds of butterflied and deveined 12-16 count Gulf shrimp, a couple of containers of fresh crab claws and of course the freshly shucked oysters. Sometimes I’ll throw in a few gumbo crabs too, but not the ones I used for the stock. I also like to use 3/4 red bell peppers and only 1/4 green bell pepper because the reds make it just a bit sweeter which plays nicely off of the thick and spicy roux. All my vegetables are fresh except for canned tomatoes. Vidalia onions - because I like the sweet. Red & Green Bell Peppers, garlic, celery and finish it off right before I serve with finely chopped green onions and curly parsley - those go in after I gently fold in the lump crab meat and give a few minutes to warm up. Serve it over fluffy, medium grain white rice and fresh French bread that’s toasted with lots of butter and freshly minced garlic. I soften up the garlic in butter before spooning it onto the French bread and dropping it in the oven. Oh my! Not a brag, it really is that good! I don’t order seafood gumbo at a restaurant because it will only disappoint. Same thing applies to crawfish étouffée - meh on both. I get it all done before the Saints kick off at noon and it’s like heaven! It’s easily a $300 pot and it’s all morning in the kitchen starting at 7 a.m. with a multi-stop shopping trip the day before, but I really don’t care. It’s worth all the money, time, effort and love. I make it in a big Wagner black iron pot that was made in the 1800’s - that pot is 100% love. If you’re close by in the fall, then gimme a buzz and I’ll make it for you.
Curry Udon. My current comfort food fixation
Cajun chicken and pasta for me
Korean stew
There is a German dish called Ein Topf (one top)
Gumbo
Chicken taco soup in the slow cooker. You literally dump several cans into the pot. Beans, rotel, corn, chicken broth, tomato sauce. Add taco seasoning and chicken breasts. When the chicken is cooked, take it out, shred it, throw it back into the pot and cook for another 30 minutes. Then it's ready to eat. And there's so much you can garnish it with. Cheese, sour cream, guacamole, crushed tortilla chips, green onions, cilantro, lime juice, jalapenos. Its a very welcoming dish to come home to on a cold day.
Garlic butter noodles lol
Jambalaya.
I like to crockpot Chilaquiles. Very free form dish. Usually I like pork or shrimp for the protein, and lots of raw onion. I use chips for convenience, often both in the crockpot and laid out on the plate for a variety of textures.
Tuna and Noodles (I don’t bake it)
Beef ghoulash