Glorious One-Pot Meals Part 11

In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar. Spoon half of the mixture over the tempeh.

Add a layer of beets and dollop with half of the remaining tahini mixture.

Arrange the mushrooms in a layer. Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal. Dollop the rest of the tahini mixture among the leaves.

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Pasta Primavera [image]

Primavera means "spring" in Italian. Pasta Primavera is a wonderfully colorful, light, and healthy meal filled with springtime vegetables. Almost any vegetable will go well in this dish. Consider adding English peas, sugar snap peas, spinach, asparagus, or other seasonal vegetables. Any type of squash or bell pepper is tasty as well. It doesn't matter whether your artichoke hearts are frozen or packed in water or oil, but remember that the oil from marinated artichokes will add a powerful punch. If you like heat, to teaspoon red pepper flakes can give this dish more of a kick. means "spring" in Italian. Pasta Primavera is a wonderfully colorful, light, and healthy meal filled with springtime vegetables. Almost any vegetable will go well in this dish. Consider adding English peas, sugar snap peas, spinach, asparagus, or other seasonal vegetables. Any type of squash or bell pepper is tasty as well. It doesn't matter whether your artichoke hearts are frozen or packed in water or oil, but remember that the oil from marinated artichokes will add a powerful punch. If you like heat, to teaspoon red pepper flakes can give this dish more of a kick.

If there is still liquid in the bottom when the pot comes out of the oven, let it sit with the lid off for a few minutes, which will release some steam and allow the absorption of more of the liquid. Spoon any remaining liquid over each serving as a sauce. SERVES 2 SERVES 2 Olive oil spray2 cups multicolored or plain pasta (bow tie or ziti)One 14-ounce can diced tomatoes medium onion, chopped3 to 5 garlic cloves, minced teaspoon olive oil8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quartered8 to 12 mushrooms, halved1 medium zucchini, halved lengthwise and sliced1 carrot, thinly sliced teaspoon dried basil teaspoon dried oreganoSea salt and freshly ground black pepper Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Spread the pasta in the bottom of the pot.

Drain the tomatoes, reserving cup liquid. (Add water if needed to make cup.) Add the onion, garlic, and the olive oil to the tomato liquid and pour it into the pot. Stir to coat the pasta evenly and make an even layer.

Add layers of the artichokes, mushrooms, zucchini, and carrot, periodically sprinkling with basil, oregano, salt, and pepper.

Pour the can of tomatoes over all and finish with a final sprinkle of spices.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Lake Como Pasta [image]

This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out. SERVES 2 SERVES 2 Olive oil spray2 cups radiatore, fusilli, or rotiniOne 14-ounce can diced tomatoes1 tablespoon chopped fresh basil1 medium zucchini, halved lengthwise and thinly sliced1 cup ricotta cheese teaspoon red pepper flakes teaspoon sea salt teaspoon ground nutmeg4 garlic cloves, chopped cup sliced fresh porcini mushrooms, or cup dried (softened if necessary; see page 166) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Arrange the pasta in the pot in an even layer.

Drain the tomatoes, reserving cup liquid. (Add water if needed to make cup.) Pour the liquid over the pasta and stir to coat the noodles.

Combine the basil in the can with the tomatoes and spread over the pasta. Add a layer of half of the zucchini.

In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.

Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Red Peppers, Mushrooms, and Barley [image]

I love the depth of flavor offered from the blend of fresh and roasted red peppers here. These sweet notes play off the salty feta for a delicious contrast. SERVES 2 SERVES 2 Olive oil spray cup hulled or pearl barley cup vegetable broth or water1 cup feta cheese, crumbled3 garlic cloves, minced cup roasted red peppers packed in oil, sliced lengthwise1 red bell pepper, cored, seeded, and cut into 1-inch slicesJuice of lemon2 portobello mushrooms, thickly sliced2 cups roughly chopped greens (spinach, kale, etc.) Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the barley and liquid into the pot. Stir to make an even layer. Scatter the feta and garlic in a layer.

Layer in the roasted and fresh red peppers and sprinkle with lemon juice. Arrange a thick layer of mushrooms and top with as many greens as you can fit in the pot and still close the lid with a tight seal.

Bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Sedona Peppers and Portobellos [image]

This is a hearty vegetarian meal. The barley emerges al dente and a bit chewy, adding textural dimension to the meal and some of that meaty chewing satisfaction.

The more processed the barley, the softer it will be; that is, pearled barley will be softer than hulled barley I prefer to use hulled barley as it is a whole grain; pearled barley is more refined. SERVES 2 SERVES 2 Olive oil spray cup hulled barley cup vegetable broth or water1 red bell pepper, cored, seeded, and cut into 1-inch strips1 green bell pepper, cored, seeded, and cut into 1-inch strips4 ounces reduced-fat soft goat cheese (chevre), cut into -inch slices3 to 5 garlic cloves, mincedOne 4-ounce can chopped roasted green chiles2 portobello mushrooms, thickly sliced cup jarred roasted red peppers, cut into strips Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the barley and liquid into the pot and stir to make an even layer.

Add a layer of the red and green bell peppers. Scatter half the cheese slices across the peppers. Sprinkle with the garlic and half of the green chiles.

Cut the mushroom slices into thirds and add to the pot. Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.

Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Turkish Eggplant [image]

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly b.u.t.ton. Male eggplants have fewer seeds and supposedly taste less bitter. SERVES 2 SERVES 2 Olive oil spray cup couscous4 to 7 garlic cloves, minced or crushed medium onion, chopped1 small eggplant, peeled or not, cubedHalf of a 15-ounce can chickpeas, drained and rinsed yellow or red bell pepper, cored, seeded, and cut into 1-inch squares1 small zucchini, quartered lengthwise and cut into 1-inch slices2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained4 to 7 mushrooms, quarteredSea salt and freshly ground black pepper2 tablespoons chopped fresh marjoram, or 1 teaspoon dried2 tablespoons chopped fresh parsley, or 1 teaspoon dried2 tablespoons sesame seeds2 teaspoons paprika2 pinches red pepper flakes Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

Pour the couscous and cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.

Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.

Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Sesame-Peanut Tofu [image]

This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu.

I consider this recipe to be mildly spicy. If you need to make it blander for tender palates, use only teaspoon cayenne or none at all. If you like more heat, simply add more cayenne.

Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, and nothing artificial has been added. SERVES 2 SERVES 2 2 teaspoons sesame oil1 cup instant brown rice cups vegetable brothtablespoons peanut b.u.t.ter 2 tablespoons honey2 tablespoons soy sauce2 tablespoons rice wine vinegar teaspoon ground ginger2 to 4 garlic cloves, chopped teaspoon cayenne8 ounces firm tofu, drained, pressed, and cut into bite-size cubes orange bell pepper, cored, seeded, and slicedOne 8-ounce can sliced water chestnuts, drained head broccoli, cut into florets (about 2 cups) Preheat the oven to 450F.

Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.

Pour the rice and broth into the pot. Stir to coat the grains and smooth into an even layer.

In a medium bowl, whisk the peanut b.u.t.ter, honey, soy sauce, vinegar, ginger, garlic, and cayenne until the peanut b.u.t.ter is emulsified. Add the tofu and stir gently to coat the cubes. Add the tofu to the pot in an even layer, leaving some of the sauce in the bowl.

Scatter in the bell pepper, water chestnuts, and broccoli. Top with the rest of the peanut b.u.t.ter mixture.

Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Sesame-s.h.i.+take Tofu [image]

I couldn't resist adding what is perhaps my favorite salad dressing to a Glorious One-Pot Meal. And, boy, was I glad I did, because besides the ease of using a prepared sauce, this was a vegetarian dinner that the whole family loved.

Frozen spinach works well in this recipe-just try to break the block into smaller chunks before adding to the pot. If the spinach has thawed, go ahead and squeeze out the water. If it is still frozen, don't worry about it.

Find arame seaweed at Asian markets or health food stores. SERVES 2 SERVES 2 2 teaspoons sesame oil cup dried arame seaweed, loosely packed4 to 7 ounces extra-firm tofu, drained, pressed, and cut into cubes (see page 168)3 tablespoons Annie's Sesame-s.h.i.+take Vinaigrette (or other brand of sesame dressing)1 cup sus.h.i.+ rice8 to 10 s.h.i.+take mushrooms, roughly chopped1 medium golden beet, cut into -inch slices2 cups chopped fresh spinach, or one 10-ounce package frozen Preheat the oven to 450F.

Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.

Place the arame in a small bowl and add enough water to cover. Set aside.

Put the tofu in a medium bowl with the vinaigrette. Stir gently to coat the cubes.

Rinse the rice in a strainer until the water runs clear, then add to the pot. Pour in 1 cup plus 1 tablespoon water and stir to make an even layer. Scatter the mushrooms in a layer. Cover with the beet slices. Top with the tofu, including any dressing in the bowl.

Strain and rinse the seaweed and scatter over the tofu. Finish with as much spinach as will fit in the pot.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Sweet and Sour Tempeh [image]

The Dutch discovered tempeh in Indonesia in the 1600s, but it has been used in Java for a thousand years. Tempeh is a fermented food made from partly cooked soybeans inoculated with spores of a friendly mold so that it transforms into a cheeselike product. It is firm with a slightly yeasty flavor until it soaks up whatever flavors you add, just as tofu does. Tempeh may be made with soybeans only or with soy and a grain such as rice, barley, or quinoa. Find it in the refrigerated section of the health food store, near the fresh tofu.

I'm not a fan of cilantro, but it is a traditional ingredient in some Asian cooking styles. Use it in this recipe or leave it out, whichever you prefer. SERVES 2 SERVES 2 2 teaspoons sesame oil1 cup white riceTwo 8-ounce packages tempeh, cut into bite-size cubes cup teriyaki sauce1 cup fresh or canned cubed pineapple large sweet onion, sliced yellow bell pepper, cored, seeded, and cut into strips green bell pepper, cored, seeded, and cut into strips1 cup cherry or grape tomatoes2 tablespoons chopped fresh cilantro, optional Preheat the oven to 450F.

Coat the inside and lid of a cast-iron Dutch oven with sesame oil.

Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot with 1 cup plus 2 tablespoons water. Stir to make an even layer.

Arrange the tempeh in a single layer on the rice. Drizzle with half of the teriyaki sauce. Scatter the pineapple, then the onion on top of the tempeh. Add the yellow and green bell pepper strips in a layer.

Place the tomatoes in any crevices and sprinkle with cilantro, if using.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Sweet and Spicy Tofu [image]

This recipe is 100 percent adaptable to whatever ingredients you have on hand. Try it with chicken pieces or strips, beef stew chunks, or turkey tenderloin (whole or in strips). I like to add some Brussels sprouts, yellow squash, any color bell pepper, or almost any vegetable found hiding in our fridge. After serving, be sure to scoop up all the sauce for maximum flavor.

The complex flavor of this marinade, with hints of sweet and spice, lends an Asian tang with a tinge of heat. Adjust the chili sauce to your desired level of hotness. You can also use chopped fresh or canned chiles or even a teaspoon of red pepper flakes. SERVES 2 SERVES 2 2 teaspoons peanut oil3 garlic cloves, minced or crushed1 teaspoon grated fresh ginger2 tablespoons fresh lime juice1 teaspoon hoisin sauce3 tablespoons soy sauce cup white wine, sherry, or rice wine1 teaspoon honey teaspoon Asian chili sauce or chili oil1 tablespoon chopped fresh parsley1 tablespoon chopped fresh basil6 to 8 ounces extra-firm tofu, drained, pressed, and cut into 1 x -inch slices (see page 168)1 cup sus.h.i.+ rice2 carrots, sliced into coins head cauliflower, cut into bite-size florets (about 2 cups) red bell pepper, cored, seeded, and sliced2 cups snow peas Preheat the oven to 450F.

Wipe the inside and lid of a cast-iron Dutch oven with peanut oil.

In a medium bowl, mix the garlic, ginger, lime juice, hoisin sauce, soy sauce, wine, honey, chili sauce, parsley, and basil.

Add the tofu cubes to the marinade. Stir to coat well and set aside.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup water, and stir to make an even layer. Add the carrots and cauliflower in a layer.

Layer the tofu in the pot, leaving some marinade in the bowl. Add the bell pepper and snow peas and pour the remaining marinade on top.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

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Teriyaki Tempeh [image]

Tempeh is a soy-based meat subst.i.tute. Find it in the refrigerated section, near the tofu, in health food stores. Not into tempeh? Try this with chicken, turkey, pork, shrimp, fish, or whatever you fancy!

In my opinion, low-sodium soy sauce tastes just as good as regular soy sauce. And feel free to subst.i.tute 3 tablespoons of a bottled teriyaki sauce for the soy/hoisin/peanut mixture.

Almost any vegetable tastes stupendous teriyaki-style. Try this recipe with broccoli, cauliflower, kale, bell peppers, zucchini, or any other vegetable you happen to have available. SERVES 2 SERVES 2 Canola oil spray or 2 teaspoons peanut oil1 cup sus.h.i.+ riceOne 8-ounce package tempeh, cut into -inch strips1 teaspoon Chinese 5-spice powder1 tablespoon soy sauce1 tablespoon hoisin sauce1 tablespoon crushed peanuts (or peanut oil) head red cabbage, shredded (about 2 cups)2 carrots, sliced diagonally into thin ovals5 to 10 mushrooms, thinly slicedOne 4-ounce can sliced water chestnuts, drained Preheat the oven to 450F.

Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.