one pot recipe

These One Pot Pad Thai Noodles will become your favorite food: easy, delicious, healthy, vegan, and gluten free. Full of fresh vegetables and a spicy, creamy peanut butter sauce.

One Pot Pad Thai Noodles

garlic

coconut milk

Sriracha sauce

salt, pepper

veggies,

peanut butter sauce

Heat a bit of oil (or vegetable broth...

Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.

Give all the other ingredients (peanut butter sauce,...

Give all the other ingredients (peanut butter sauce, coconut milk, cooked noodles, garlic, Sriracha sauce) in the pot and bring to a simmer. Let cook on low for 5 more minutes or until the sauce sets.

This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it&#8217;s made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It&#8217;s a midweek, or any day of the week, marvel. If you&#8217;re looking for something even faster, then try our quick sausage casserole with tomatoes and chickpeas &#8211; ready in around 40 minutes, or our sausage and cider casserole.

Easy sausage casserole

potatoes

carrots

sausages

olive oil

onion, chopped

garlic clove, crushed

paprika

can chopped tomatoes

vegetable stock (we

bay leaves

Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.

Prick the sausages all over with a fork – this helps the fat to run out of the sausages, so that they don’t split open as they cook. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.

Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.

Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.

Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Bring to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.

Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve. Want more? Find our https://www.deliciousmagazine.co.uk/collections/discover-one-pots/collection of one-pots here.

An easy stovetop method and simple ingredients create this flavor-packed Chicken and Sausage Stew with White Beans and Spinach. A rustic, comforting choice for a cold winter evening.

Chicken and Sausage Stew with White Beans and Spinach

chicken thighs

carrots, (peeled, halved length-wise and sliced (1/2-inch slices))

celery,

sweet yellow onion

tomato paste

all-purpose flour

chicken broth

smoked sausage, (sliced (chicken, turkey

cannellini beans, (rinsed

tomatoes

Italian seasoning

salt

black pepper

red pepper flakes, (or

baby spinach

Parmesan cheese, (for serving (optional))

Trim the chicken thighs of excess fat and cut into bite-size pieces.

Heat oil over MEDIUM-LOW heat in a large Dutch oven. Add carrots, celery, onions and garlic. Cook until onions are tender, about 5 or 6 minutes. Add tomato paste and stir until combined well with the veggies. Stir flour into carrot mixture until well blended. Gradually add broth and cook until mixture is thickened.

Increase heat to MEDIUM and add chicken, sausage, beans, tomatoes, Italian seasoning, paprika, salt, black pepper, and crushed red pepper (if using). Once mixture comes to a boil, reduce heat to LOW, cover the pot and simmer for 40 to 50 minutes, or until chicken is thoroughly cooked and fork tender. Stir spinach into hot stew and remove the pot from the heat. Allow the spinach to wilt from the heat of the stew and serve.

Serve with grated Parmesan.

https://content.jwplatform.com/videos/ciVwv1Uj.mp4

Chicken and Sausage Stew

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

onion

garlic cloves,

smoked paprika

cumin

salt and pepper

eggs

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; cast iron skillet to medium high heat, add grape seed oil.

Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.

Then add the diced tomatoes. Simmer for about 5 minutes.

Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.

Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

This vegetarian one-pot pantry meal is packed with black beans, brown rice, tomatoes and peppers then topped with creamy, Monterey jack cheese. It&#039;s the perfect weeknight meal!

Black Bean & Rice Skillet

tbsp avocado or olive oil

red onion

½ tsp smoked paprika

oregano

black beans

brown rice

½ cup shredded Cabot Monterey Jack cheese

Heat the oil in an oven-safe 10-inch skillet over medium heat. Sauté the onion and paprika about 3 minutes.

Add the black beans, rice, and tomatoes to the skillet. Stir until combined and heat through, about 3-5 minutes.

Set oven to broil. Sprinkle with the shredded cheese. Broil on high 2-3 minutes until the cheese melts or is starting to turn golden brown. Serve warm topped with your favorite garnishes like cilantro, jalapeno peppers, avocado and green onions.

This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Philly Cheesesteak Recipe with Peppers and Onions

vegetable oil (divided (or as needed))

red bell pepper (thinly sliced)

green bell pepper (thinly sliced)

Salt

garlic pepper (divided)

hoagie rolls

butter

cheese

Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.

Add 2 tablespoons vegetable oil to a large, deep (14-inch) saute pan  and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.

Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little 1/4-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.

When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with 1/2 teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.

Preheat oven to 400 degrees F.

Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.

Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

These creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions, and cheese.

One Pot Perogie Casserole Bake

onion (diced)

bacon (chopped)

pierogies

garlic sausage

whole cream

marble cheese

parsley and extra cooked sausage for garnish.

Pre heat oven to 375F

In a large skillet/chefs pan over medium heat add the chopped onion, diced bacon, sausage and half the butter. Saute until onion is translucent.

Add the rest of the butter and the frozen perogies. Saute for 5 -8 minutes, stirring around frequently until the perogies are no longer frozen.

Add 1/2 cup of the cream and turn the heat to medium-low. When the cream looks like it's thickening, add the rest, stir and top with the cheese.

Put it in the oven for 20 minutes, or until cheese is bubbly.

Top with parsley and extra cooked sausage to garnish.

http://content.jwplatform.com/videos/n1NqtsJJ-bbgya5VC.mp4

One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese. Hello comfort food.

One Pot Perogie Casserole

Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four

Chicken & chorizo paella

chicken breasts fillets,

onions,

cooking chorizo, sliced

turmeric

saffron

paella rice

stock

frozen peas

lemon,

½ small bunch of parsley, finely chopped, to serve

Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.

Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.

Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.

Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

milliliters

chicken stock

½ small bunch of

This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this.

One Pot Rice Cooker Meal

short grain rice/sushi rice,

soy sauce (or more to taste)

sugar (optional for a bit of sweetness)

tbsp vegetarian oyster sauce

tbsp sesame oil

water (equal part/1:1 ratio with the rice)

garlic (minced)

scallion (chopped)

carrot

shiitake mushrooms

bok choy (chopped)

edamame

Diced bell pepper

Vegan sausage

Smoked extra firm tofu

Other vegetables of choice

Sesame seeds (for garnish)

Chili garlic sauce

Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.

In the rice cooker pot, add the rice, soy sauces, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.

Add your vegetables and protein over the rice. Cover your rice cook and set to cook.

Once cooked, mix everything together. Feel free to season with more soy sauce to taste, if needed. Serve your rice with some sesame seeds and chili sauce/chili oil of choice. Enjoy!

https://www.youtube.com/watch?v=csHDsmmpvyU

This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this!  ◡̈

For the full recipe, you can visit 👉🏼 www.thefoodietakesflight.com/rice-cooker-meal

———————————————

#onepot #ricecooker #easyrecipe

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

This easy one-pot Rice Cooker recipe is perfect for those busy days! 🍚

This Chicken with Orzo and Olives simmers together in one skillet for maximum flavor and minimum cleanup. A one-pot easy weeknight dinner! 

Skillet Chicken with Orzo and Olives

chicken thighs (bone-in, skin on) (5.66)

salt and pepper (0.05)

olive oil (0.12)

garlic, minced (0.24)

15 ounces. can diced tomatoes* (0.89)

kalamata olives (1.62)

tsp dried oregano (0.05)

chicken broth** (0.26)

orzo (uncooked) (0.89)

parsley (optional) (0.25)

Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper. Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, add the chicken thighs with the skin side down. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.

Pour off the excess fat from the skillet, leaving just enough to sauté the garlic. Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.

Add the diced tomatoes (with juices), oregano, olives, and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan. Roughly chop the kalamata olives, and add them to the skillet.

Add the chicken broth and orzo to the skillet, and stir to combine. Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer. Let the skillet simmer for 15 minutes with the lid in place.

Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy. Pull the parsley leaves from the stems, roughly chop them, and sprinkle over top.

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that&#39;s ridiculously delicious, versatile, and ready in thirty.

Top 21 one pot recipe recipes from across the web

The most viewed one pot recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 21 one pot recipe recipes from across the web

The most viewed one pot recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Pad Thai Noodles

Easy sausage casserole

Chicken and Sausage Stew with White...

Easy One Pot Shakshuka Recipe

Black Bean & Rice Skillet

Philly Cheesesteak Recipe with Pepp...

One Pot Perogie Casserole Bake

Chicken & chorizo paella

Chicken & chorizo paella

One Pot Rice Cooker Meal

Skillet Chicken with Orzo and Olive...

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The most viewed one pot recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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