anyone have recipes that can be made in one pot? - Page 2 - SailNet Community
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post #11 of 40 Old 12-02-2009 Thread Starter
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Dongreerps, and Michael K, thank you for sharing. I'm realy glad that I started this thread. There are some realy good recipes on here.

Charles Gladden
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Bald Head Island, NC
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post #12 of 40 Old 12-03-2009
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Cabbage, ground beef or sausage, stewed tomatos, bay leaves, optional rice.

Remove bay leaves and stir in sour cream.

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post #13 of 40 Old 12-03-2009
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Cookbooks & International Foods...

A great book about braised dishes is Daniel Boulud's Braise: Amazon.com: Braise: A Journey Through International Cuisine (9780060561710): Daniel Boulud: Books

You will find many one pot/stews/braises in Indian, African, and Vietnamese food.

Good luck

Cheers,
Shawn

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post #14 of 40 Old 12-03-2009
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I assume you mean, other than ramen noodles? (one of the 4 food groups on this boat). Oh gosh, too many to count, but here's what we're doing tonight: saute chopped onion in a little olive oil. Add garlic, chopped tomatoes, sliced olives, Italian spices (basil, oregano, hot pepper optional) and a big swordfish steak. Simmer slowly for 45 minutes or an hour, until fish flakes easily with a fork.

Even better, if you have the time, combine the ingredients in the morning and let them marinate in the fridge all day, then heat up in the evening.
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post #15 of 40 Old 12-03-2009
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Quote:
Originally Posted by MeckDC View Post
I actually am in the process of writing a cookbook for my stepson who is away at college....
This got me thinkun'.

When I was in college, I lived on Mac&Cheese&Tuna&Peas. All one dish.
Directions: Make Kraft Mac&Cheese per directions (one pan). When complete, add 1 can tuna, and one can of canned peas (drained).

One pan, and (as I remember ) tastes good!

I would eat it directly from the pan (no dishes! )


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post #16 of 40 Old 12-03-2009 Thread Starter
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Thanks everyone, that swordfish sounds awesome, that just may be what I'm doing tonight as well.

Charles Gladden
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Bald Head Island, NC
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post #17 of 40 Old 12-03-2009
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Charles...Here's my ..famous..recipe for Irish Soda Bread for your small oven.

This is really very easy, inexpensive, filling and holds up well for days.
great with coffee, tea..etc

2 cups all purpose flour
1 1/2 tablespoons of sugar
1 teaspoon of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt
6 tablespoons of butter
3/4 cup of raisons.....or craisons ( even better)

1 cup of milk or buttermilk....you can add a teaspoon of white vinegar to regular milk.

Method: in a bowl...Mix all the dry ingredients including the raisons. Add the butter in small pieces ( small peas) and mix in good.

Make a hole in the middle and add the milk. stir in the milk, mixture should sticky but not wet ( comes off the sides of the bowl)...

grease and dust with flour an aluminum 9 inch pan...shape the dough in the middle (round loaf) leaving some room arount the edges....cut a cross X in the dough....pop into a 350 degree oven for about 45-50 minutes....crust will brown


Another one pot meal..with ingredients that hold up well....get a Small corned beef or smoked pork butt...you can get the corned beef with a seasoning package included. Cover with water and bring to a boil, simmer until a fork comes out easily ( about an hour per pound) about 20 minutes before the meat is done, add some raw peeled quartered potatoes and quarter a cabbage, you can add some carrots if you want. cook till they are all tender. Serve. good mustard!

Any leftovers are great, and you've got corned beef sandwiches for lunch the next day.
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post #18 of 40 Old 12-03-2009
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This is an easy dish to assemble and only uses ONE pot. Gotta love that eh.

1 # Chicken Thighs, skin removed
2 ea. Sweet Onions, sliced thin
6-8 ea Garlic cloves, sliced thin
1 ea. Carrot, small dice
2 cups Peas
Olive Oil
Curry
1 cup Long Grain Rice (Basmati is my favorite)
2 cups Chicken Broth/Stock/Bouillon

Rub curry on chicken and let marinate. Heat pot, add olive oil and brown chicken. Add onions & carrots and lightly brown. Add garlic, rice, and lightly toast. Add broth, cover pot, and cook for 15 minutes. Add peas and continue to cook for 3-5 minutes or until rice and peas are cooked to your desire.

Cheers,
Shawn

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post #19 of 40 Old 12-03-2009
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I smell a sailing cookbook in the air. T...sign me up.


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A simple Soup

Here is a soup I did for a TV spot in the spring on Fox 45, not something I would serve now, as its served cold, but keep it for the spring/summer



Spring Pea Soup with Lobster


Soup Base:
2 each Onion, Sweet
2 # Peas, Shelled
Bouquet Garni
Salt, Kosher
2 quart Chicken Stock, Heated
6 ounces Oil, Extra Virgin Olive

Garnish:
8 ounces Lobster, Cooked, preferably poached in olive oil
Croûtons, French Bread

Sweat onions in a thick stainless pot till translucent or soft. Add peas, salt, and garni and continue to sweat for a few minutes. Add warm stock and cook just until peas are tender, about 5 minutes. Place pot in an ice bath to chill while pureeing (using a immersion blender is ideal). Season the soup with olive oil and white pepper. Strain through a chinois and serve chilled with lobster and croûtons.


You Could serve this warm but it would have to be heated at the last moment so the color does not deteriorate.

Cheers,
Shawn

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Last edited by T37Chef; 12-03-2009 at 11:00 AM.
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