View allAll Photos Tagged onepotmeal
Shrimp and pasta with thyme, garlic, butter and white wine. Shrimp was cooked first then set aside. Pasta was then cooked in chicken broth. Once finished I added the shrimp back and mixed in well with pasta. I didn't have lemon or parsley on hand, that would have been a bonus.
Stuff your peppers with taco meat, rice, beans, corn, whatever. I make it a bit differently every time, depending what I have on hand. Sometimes I use the crockpot and let them slowcook for hours and other times I use the Instant Pot electric pressure cooker.
PA050031
I don't remember where the recipe came from. I added some Broccoli for colour.
The recipe required steaming cauliflower (and my added broccoli), and add to the sauce when cooked, or almost cooked. However, I found this turns cauliflower and broccoli to mush and doesn't look appetizing.
I prefer to cook spices and sauce until the sauce is 'saucy', then add the uncooked vegetables and only cook until the vegetables are still a bit crisp.
Ingredients:
- Cauliflower with optional broccoli
Spices:
- Freshly grated ginger
- 2 – 3 gloves garlic, grated
- About 1 tsp Garam Masala
- About 1 tsp ground Turmeric
- (sometimes I add chopped onion as well).
Cook this in a little oil until fragrant. I don’t know what this really means. I just cook it on low heat for a few minutes without burning it.
Then, add 2-3 chopped fresh tomatoes and about 100mL or so Passata, and cook on low heat (covered) until saucy., stirring every now and then.
Then add coconut milk (to taste) and cook a little further. If the sauce is too thick add some water. At this stage I also add about ¼ tsp salt. More may be needed, and I have no idea whether salt is necessary or right at this stage. In some recipes it recommends to add salt last.
Then add a 400g can (drained) chickpeas, chopped cauliflower and broccoli. Stir the lot to cover the vegetables, add more water or coconut milk ‘as required’ and simmer the lot until cauliflower and broccoli is more of less tender.
Garnish with fresh coriander leaves. (I didn’t have any).
This can be served with a dollop of yogurt. Sometimes, I garnish this dish with some nuts (cashews, slivered almonds, roasted peanuts), sultanas, or chopped dates, but let everyone choose ‘with or without’ by themselves.
Serve with rice.
Served with rice, this should serve 3 - 4 people.
Much of my cooking is done in the tagine or baked in the oven.
P8210335
www.veganricha.com/chickpeas-in-turmeric-peanut-butter-cu...
Coconut milk and one tablespoon of peanut butter/person makes this a quite filling meal.
Served, as usual, over cooked rice. We eat a lot of rice :)
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
This butterflied roast chicken and vegetables dish takes a while in the oven, but it's super easy to prepare... and just wait till you see the look on people's faces when they taste it!
Recipe: photosandfood.ca/2018/03/17/butterflied-roast-chicken-on-...
Zutaten:
200 gr. gewaschener Reis
1 rote Zwiebel in Halbringen
1 rote Paparika in groben Stücken
2 Knoblauchzehen, gehackt
4-5 (Brat-)Würste, ohne Haut und in Stücke zerteilt
1-2 TL geräuchertes Paprikapulver (alternativ: Magic Dust)
100 ml trockener Weißwein
500 ml Hühnerbrühe
5 Cocktail-Tomaten, geviertelt
etwas Frische Petersilie, gehackt.
Frühlingszwiebeln in feinen Ringen
Salz und Pfeffer
Zubereitung:
Olivenöl in einer Pfanne erhitzen. Die Zwiebeln bei mittlerer Temperatur dazu geben und min. 5 Minuten weich werden lassen.
Paprika und Knoblauch dazu geben und für 2 Minuten anbraten.
Die Würste (das Brät) dazu geben und bei mittlerer Hitze 4-5 Minuten anbraten, bis sie Farbe bekommen.
Dann das Paprikapulver und evtl. etwas Salz dazu geben.
Frischer Pfeffer dazu und vermischen.
Den Reis untermischen und kräftig rühren. Mit Wein ablöschen und die Brühe dazu geben.
Etwas Brühe aufheben damit man nachgießen kann.
Ungefähr 15 Minuten leicht köcheln lassen. Wenn der Reis die Flüssigkeit fast vollständig aufgenommen hat, die Pfanne vom Herd nehmen.
Frühlingszwiebeln, Tomaten und Petersilie untermischen.
Fertig!
We are experiencing our first deep cold temperatures of the winter. It looks like we have reached a high of minus 5 for today, and it will plunge to minus 20 degrees Fahrenheit tonight. We fired up our woodstove this morning, and I decided to make a peasant meal for mid-day. I grabbed a kettle and tossed in Yukon Gold potatoes, some sweet carrots from the Matanuska Valley, one quartered onion, a small sweet cabbage (also from the Matsu Valley) and about twenty minutes before the whole shebang was done, I threw in several kielbasa links. The meal was delicious, and about as far away from poultry as I could get. I'll have enough of that on Thursday.
Wishing everyone a happy week ahead, as you prepare for Thanksgiving.
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Back Yard Oven & picnic.
If you like my work click the "Follow" button on Flickr.
Other places to see my work rumimume.blogspot.ca/, twitter
Pumpkin, short ribs, one pot. . . . perfect fall comfort food!
Get the recipe: cookingontheweekends.com/2011/10/friday-flowers-gerberas-...
If u like this Mexican Rice, Plz visit to My Youtube Channel...!!!
bringing in the flavors of fall. . .
get the recipe: cookingontheweekends.com/2011/09/roasted-butternut-squash...
comfort food at its finest!
Get the recipe: cookingontheweekends.com/2011/12/friday-flowers-christmas...
Love the simple one pot meals!
Fast and easy and a great way to use up summer vegetables from your garden!
It should look something like this when your ready to cook!
Flavorful Biryani made with mushrooms. Learn how to make mushroom biryani with step by step pictures:
cooking.jingalala.org/2013/02/mushroom-biryani-recipe-kal...
Gobi Matar (Cauliflower Pea curry) ready to cook.
I love one-pot meals and would be lost without my 'Emil Henry' tagine which is just the right size for small family meals.
This is Goodness in one pot. Once ingredients are prepared, it is cooking and looking after itself, and I don't have to slave over the stove.
This is the look before cooking. It all turned a bit brown from the curry sauce. Although my curry ended up a bit too thin (which it often does...), it tasted delicious.
The recipe:
www.veganricha.com/vegan-cauliflower-pea-curry-gobi-matar...
Tips and Tricks along with the method to make Mushroom Biryani - Guiding you with step-by-step images:
cooking.jingalala.org/2013/02/mushroom-biryani-recipe-kal...
Teaching you how to make Indian-style homemade mushroom biryani. DIY step-by-step pictures:
cooking.jingalala.org/2013/02/mushroom-biryani-recipe-kal...