one pot wonders

Fondue is my family&#39;s New Years Eve tradition, and there&#39;s nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers.

Aged Cheddar and Pilsner Fondue

cheddar cheese, shredded (the older the cheese, the better!)

cornstarch, slightly rounded

chili powder

paprika

cayenne

mustard powder

butter

garlic,

shallot,

pilsner or favorite ale

Worcestershire sauce (or

Kosher salt and fresh ground pepper, to taste

apples,

lemon juice

spicy sausage links

asparagus

broccoli

potatoes

cauliflower

shallots

Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.

Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.

Add the pilsner and Worcestershire sauce. Heat until simmering.

Add the cheese, a little at a time until it's all melted and stir to combine.

Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions. 

To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.

Bake or grill your sausage until cooked through, then slice into rounds. 

Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through but not too soft. 

Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

Dipping Suggestions

 This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous.

Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt.

Slow cooker chicken and vegetable tagine

olive oil

onions,

garlic cloves, chopped

chicken thighs, skin on, bone

tsp cumin

tsp smoked paprika

tsp coriander

cinnamon

ginger

carrots,

parsnips,

peppers (any colour), seeds removed,

oregano

tin chopped tomatoes

tin chickpeas,

tomato purée

½ lemon, juice only

I struggled trying to figure out what to do with cherries when they started popping up at the farmer’s market near our house, but after doing some research and perusing through a Mark Miller cookbook (always a good idea), I finally had some direction. This recipe was born out of frustration and indecision, but luckily, mole is one of those foods that invites EVERYONE to the party.Sometimes containing upwards of 60 ingredients and often demanding an entire day to make, mole is definitely an undertaking. While all the work is certainly worth it, sometimes I’m just not up to it. Sometimes I just feel like being lazy. I&#39;ve made so many lazy moles in my day, and while they aren’t as complex as they could be, I still find that they hit the spot; plus they’re really fun to make and easy to experiment with. Never underestimate the amount of joy I can derive from dumping a bunch of stuff in a food processor, blending it together, and seeing what happens.

Braised Pork in Lazy Cherry Ancho Mole

ancho chiles, stems and seeds removed

cherries

onion,

brewed strong coffee, hot

chipotles in adobo sauce

almonds,

chocolate (over 60%, please, none of that milk chocolate nonsense), chopped

apple cider vinegar

salt

cumin

allspice

clove

nutmeg

pork

Lazy Cherry Ancho Mole

Rehydrate the chiles by submerging them in water and microwaving for 2 to 3 minutes. They should be soft and have changed in color, becoming more red. Remove from the water and set aside. Discard the water.

In a food processor, combine all of the ingredients for the mole except for the coffee and the vinegar. Pulse repeatedly, scraping the sides until the mixture is as smooth as you can get it. Combine the coffee and vinegar and pour through the top of the food processor while the blade is running. The mole should loosen up and blend until completely smooth. The quick mole is ready to use, but can be stored in an airtight container for up to a week before using.

In a casserole dish (or Cutch oven), pour in the mole and place the pieces of pork on top. If using a Dutch oven, simply place all the pork inside and give it a quick stir. Cover in aluminum foil or lid and braise for about 3 hours or until the meat becomes tender and falls apart.

After braising, remove the meat from the mole, allowing it to rest and be shredded later. Remove the excess fat and, if you like, use an immersion blender to make sure the mole has a really smooth texture.

Shred the meat with forks and serve after cooling with sauce on the side. Accompaniments can include corn tortillas or rice and beans—or just eat it out of the pan over the stove.

This Pho (pronounced “fuh”) recipe makes a traditional Vietnamese noodle soup. It is typically made with beef or chicken. But, here, I use untraditional turkey.

Turkey Pho

coriander seeds

cloves

star anise

turkey stock (or homemade or store-bought chicken stock)

green onions (green top parts only) chopped

brown sugar,

fish sauce,

kale, chopped into bite-sized pieces

turkey breast, shredded

noodles

cilantro, chopped- for garnish (optional)

green onions (white parts only), minced-

lime,

Sriracha chili sauce

Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

Toast the spices

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.


Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.


Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat. 





Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.



Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.

Make the turkey pho

While the recipe is simple and straightforward, it’s also time-consuming. Now, my mom only makes her New Orleans red beans and rice for special occasions. 

Mom&#39;s New Orleans Red Beans &amp;amp; Rice

beans

Zatarain\'s Andouille Smoked Sausage, sliced into ½-inch coins

celery ribs, chopped

bell pepper, seeded, chopped

dill pickle juice

garlic

Cavender\'s Greek Seasoning

bay leaves

brown rice

sea salt

Into a large heavy pot, pour the beans, removing any dirt. Wash the beans by rinsing in water, then discard the water. Add fresh water to the cleaned beans to cover by about 2 inches.

Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the beans are softened. Remove from the heat.

Add the smoked ham, sausage, ham bone, onion, celery, bell pepper, pickle juice, garlic, seasoning, and bay leaves. Pour in enough water to cover by about 1 inch. 

Return to a boil, then immediately bring to a low simmer. It may take 3 to 4 hours for the beans to be ready to eat. The longer you simmer, the creamier they will get. Stir the beans regularly so they don't burn.

Slow-cooker variation: If you boil the beans first, put them in a slow cooker with the other ingredient. Cook on low, stirring occasionally to prevent burning, for 8 hours.

<strong>Do Ahead:</strong> The beans can be made 4 months ahead. Store in an airtight container and freeze.

Red Beans

In a medium pot, combine the rice, oil, salt, and 2 cups water. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, until the rice is cooked through.

Rice

For this delicious, classic Cajun chicken and rice recipe, we love how far a simple spice mix (and some chicken fat) can take a dish.

Cajun Chicken &amp;amp; Rice

thyme

black pepper

garlic powder

onion powder

cayenne pepper

red pepper flakes

chicken thighs

green bell pepper, seeded and finely chopped

celery stalks, finely chopped

salt and pepper

unsalted butter

garlic cloves, finely chopped

chicken broth

white rice

Parsley leaves and finely chopped scallions,

In a small bowl, mix the paprika, salt, oregano, thyme, black pepper, garlic powder, onion powder, cayenne, and red pepper flakes. 

<strong>Do Ahead:</strong> The Cajun seasoning can be made 1 month ahead. Store in an airtight container at room temperature.

Cajun Seasoning

In a small bowl, mix 1 tablespoon of the Cajun seasoning and 1 teaspoon of the oil to form a paste. Pat the chicken dry. In a medium bowl, massage the paste into the chicken with your hands. 

In a large deep skillet over medium heat, warm the remaining 1 teaspoon of the oil. Cook the chicken skin side down, turning once, for 5 to 7 minutes total, until browned (the chicken will continue to cook with the rice). Transfer to a plate; set aside.

In the same skillet (do not wipe out) over medium heat, combine the onion, bell pepper, and celery; season with salt and pepper. Stir again to combine, add the butter, and cook for 2 to 3 minutes, until softened and translucent. Add the garlic and cook, stirring, for 1 to 2 minutes, until fragrant. Add 1 tablespoon of the Cajun seasoning and continue to cook, stirring, for 2 to 3 minutes, until heated through, fragrant, and well combined.

Add the broth and rice. Give the mixture a good stir and bring to a boil. Reduce the heat to medium-low and bring to a simmer. Place the chicken and resting juices on top of the rice, cover, and continue to cook for 15 to 20 minutes, until the chicken is cooked through and the rice is tender.

Fluff the rice with a fork. Garnish with the parsley and scallions. 

Chicken & Rice

Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. 

If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. 

This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion.


With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea and chorizo stew

sunflower olive oil

garlic cloves,

grams/2½oz chorizo

tsp hot smoked paprika

tomatoes

200 milliliters/7fl oz just-boiled water

chickpeas

curly

salt and black pepper

In this dish, east meets further east. When I first made it, I asked my husband if he liked it. He kept slathering wedges of pita, only pausing to answer &quot;I&#39;ll let you know after it&#39;s all gone.&quot;  The scallions are key; sprinkle generously to flavor every bite.Note:  Black garlic is obtainable online; I  purchase it at Whole Foods (usually in the fall).  Plan on soaking beans 6-8 hours (or overnight); active time is 5 - 10 minutes.

Miso-black garlic hummus

(approximately) dried chickpeas

cherry or grape tomatoes,

pita bread,

bay leaf

(rounded) miso paste

hot water (about 2-3 T or enough to make

honey

lemon

4-5 scallions, sliced thinly (include the white and about 3 inches of green)

Toasted pita, as an accompaniment

Accompaniments: halved cherry eggs

A day ahead, sort and rinse beans in several changes of water.  Place in a bowl and cover with water to a depth of about two inches above the level of the beans

The next day, drain and rinse beans.  Place in a heavy pot  ( a clay bean pot is great but any heavy pot will work) along with the onion, the garlic, the bay leaf and the salt.  Stir well to dissolve the salt.  Place on stove burner.

Turn on the flame to medium low and bring beans to a low boil (if using a clay pot, start on low flame and gradually increase so as not to shock the pot).  Cover partially and reduce flame; simmer 45 minutes, (longer time may be required for older beans) until beans are tender.  Stir occasionally to prevent sticking to the bottom of the pot.  To ascertain doneness use your sense of hearing: when you first add the beans, they will make a bright, dry thud against the sides of the pot when stirred.  As they absorb water, they quiet down and make a softer, duller sound (test several beans by slicing through with a knife on a small dish to see that all are fully cooked through).

When tender, allow beans to cool completely; remove bay leaf and onion (the latter is not a bad snack for the cook, along with a squirt of fresh lemon and a sprinkle of salt), reserve the garlic cloves.  There should be a small amount of bean broth, about a few tablespoons to a half cup; leave beans in broth.  The beans can be prepared up till this step one day in advance.
[They can also be cooked in an Instant pot: 35-40 minutes (unsoaked); 15 minutes soaked, covered with salted water ~ 1 to 1-1/2 inches above the beans.]

For the chickpeas

Drain the beans, reserving the broth, and place in the bowl of a food processor fitted with the steel blade.  Add the garlic cloves that you simmered with the beans, and the black garlic.

In a small bowl, thin the miso with 2 tablespoons or so hot water and stir to dissolve-- you want a creamy consistency.  Add the miso mixture to the beans.  Scrape in the honey and drizzle in the olive oil and lemon juice, along with the minced garlic.  Add with 2-3 tablespoons of the bean broth.  

Blend the mixture until smooth--you want the black garlic pieces to be fully ground down. Taste for seasoning and adjust texture (add more bean broth, warm water or olive oil to thin out if desired).  It should have a good mix of sweet and salty.  Adjust to taste, adding more honey or olive oil if needed and blending to a smooth consistency.  You should have about 3 cups.

Serve the hummus on a large, flat plate or platter, swirling it a bit with a knife or spatula to create crevices.  Drizzle more olive oil into the crevices.  Sprinkle generously with scallions. Serve with the toasted pita wedges, vegetables, or crusty baguette

It is even better the next day after the flavors have cozied up to each other.

For the hummus

A gnocchi bake is a super comforting and easy one-pan family dinner. A bit like a pasta bake just using a bag of gnocchi and some veggies straight out of the freezer.

The great thing about only using one pan is you hardly have to wash up!

Each serving provides 405 kcal, 19g protein, 22g carbohydrates (of which 9g sugars), 26g fat (of which 14.5g saturates), 5g fibre and 1.1g salt.


One-pan gnocchi bake

onion, finely sliced

tbsp plain flour

400 milliliters/14fl oz milk, full-fat

Dijon

150 grams/5½oz mature cheddar,

500 grams/1lb 2 ounces shop-bought gnocchi

broccoli florets

100 grams/3½ oz frozen peas

cherry tomatoes, halved

Miguel Barclay makes an easy, creamy gnocchi bake with frozen veg. Perfect family fare.

One-pot gnocchi bake

A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day. 

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