Easy, delicious, one-pot dishes are a simple way to add comfort and color to a cold winter day. You can quickly create filling, flavorful dishes that will disappear even faster from the dinner table!
Unique combinations of flavors meld together in this glorious one-pot meal. It makes great leftovers, too…that is, if you have any left over!
Pumpkin, Sausage and White Bean Stew (courtesy of www.ivillage.com)
2 tablespoons olive oil
1 small onion, chopped
2 tablespoons chopped parsley
1 teaspoon ground cumin
2 small potatoes, washed and cut into cubes
4 Italian-style pork or turkey sausage links
1 small pumpkin, peeled, deseeded and cubed
1 cup canned white beans, drained
4 cups chicken broth
Start by adding the olive oil to a heavy bottomed six-quart pot or Dutch oven. Over medium heat, brown the sausage in the olive oil for about 10 minutes, then remove and set aside. Next, sauté the chopped onion in the same oil left from cooking the sausage, until the onions are clear. Add the potatoes, pumpkin, beans, broth and seasonings to the pot. Bring the mixture to a boil. Put the sausage back in and reduce the heat to medium-low. Cook for approximately 30 minutes, until the vegetables are tender and the sausage is done. Serve and enjoy!
Looking for soup that’s full-bodied, vegetarian and simply delicious? You’ll “heart” this Hearty Lentil Soup!
Hearty Lentil Soup (courtesy of www.allrecipes.com)
2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, diced
1 stalk celery, sliced
1 potato, peeled and diced
1 cup dry lentils, rinsed
14 ounces canned diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons Worcestershire sauce (vegetarian)
½ cup red wine
1 bunch freshly chopped cilantro
In a large saucepan, heat the oil over medium heat; add the onions, leek, parsnip, potatoes and carrots and stir. Add lentils, tomatoes, vegetable stock, Worcestershire sauce, soy sauce, wine and bay leaves. Bring mixture to a steady boil while continuing to stir, then cover the saucepan and reduce to a slow simmer until the lentils are softened, about 20 to 30 minutes. Remove the bay leaves, toss in the cilantro, stir it up and voila! Soup’s on!
What could be more soothing on a cold winter day than a bowl of chicken noodle soup? Well, it’s even better when all that chicken noodle goodness gets transformed into a fabulous and quick casserole!
Chicken Noodle Casserole (courtesy of www.southernfood.about.com)
1/3 cup butter
16 ounces sliced mushrooms
1 cup celery, chopped
¼ cup cornstarch
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon dried thyme
4 cups milk
4 cups cooked, diced chicken
8 ounces egg noodles, cooked and drained
¼ cup dry white wine
1 cup fine breadcrumbs
2 to 3 tablespoons melted butter, to mix with breadcrumbs
In a large skillet, heat 1/3 cup butter over medium heat, sauté mushrooms and onions until tender, about five minutes. Then stir in the cornstarch until evenly mixed. Add the seasonings. Next, slowly add the milk while stirring continuously until it begins to boil for about a minute. Take the skillet off the heat, then add the cooked chicken, wine and noodles; transfer to a baking dish. Toss two to three tablespoons of melted butter with breadcrumbs, then top the dish with the breadcrumb/butter mixture. Bake at 400 degrees F for 20 minutes until golden and crispy; serve!
Gather your ingredients, fire up the stove and have fun cooking!