30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup
192
30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup
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Overview
What’s better than 30-minute meals? How about one-pot recipes? Now you don’t have to choose—yes, you can have both! Avoid spending hours in the kitchen and filling up your sink with dirty dishes.
Soon to become a staple in your kitchen, 30-Minute One-Pot Meals provides practical and ingenious secrets to simple, fast, delicious and minimal-mess recipes. Chapters are broken down by cooking vessel, including baking pan, saucepan, skillet, casserole dish and more. In less than 30 minutes you could be devouring Mediterranean Chicken Pesto Pizza, Parmesan Orzo Risotto with Peas or Easy Cheesy Cauliflower and Broccoli Bake. These versatile and easy-to- follow recipes aren’t just for dinner—endless possibilities for breakfast, lunch and dessert are all included as well!
30 minutes and one pot is all it takes, and in this book Joanna Cismaru shows you how.
Product Details
| ISBN-13: | 9781624142482 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 08/02/2016 |
| Pages: | 192 |
| Sales rank: | 381,610 |
| Product dimensions: | 7.80(w) x 10.70(h) x 0.50(d) |
About the Author
Read an Excerpt
30-Minute One-Pot Meals
Feed Your Family Incredible Meals in Less Time and With Less Cleanup
By Joanna Cismaru
Page Street Publishing Co.
Copyright © 2016 Joanna CismaruAll rights reserved.
ISBN: 978-1-62414-255-0
CHAPTER 1
ONE BAKING PAN
Baking pans or baking sheets are perfect for one-pot meals, especially for making pizzas or roasting vegetables, meat and seafood. Whoever said baking sheets are just for cookies was greatly mistaken. Their multitasking functionality is quite impressive and with one baking sheet you can make a dinner to impress your family or guests.
Roasting an entire meal on one sheet pan makes cleanup a breeze, easier than ever. You also can't beat one-baking-sheet meals when it comes to ease of preparation.
So, crank up the oven and let's get cooking!
CARAMELIZED ONION PIZZA WITH PROSCIUTTO AND GOAT CHEESE
When my husband and I moved to Calgary, we were never able to find a perfect pizza joint. We tried all the pizza places that our friends had suggested and recommended but none of them were up to our pizza standards. This was when we decided to start making our own pizza and we never looked back. Although I always make my own pizza dough, store-bought pizza dough works just as well for this pizza or all the other pizzas in this book. One of my favorite ingredients on pizzas has always been caramelized onions, which when paired with goat cheese and prosciutto makes this pizza extraordinary and perfect for a quick dinner.
PREP TIME: 17 TO 20 MINUTES / COOKING TIME: 7 TO 10 MINUTES / SERVES: 4
2 tbsp (28 g) unsalted butter
2 large onions, sliced
All-purpose flour, for dusting (optional)
½ lb (225 g) pizza dough (see notes)
2 oz (55 g) prosciutto, each slice cut into quarters
¼ cup (38 g) crumbled goat cheese
Salt and freshly ground black pepper
Fresh basil, for garnish
Preheat the oven to 550°F (290°C), or to its highest setting.
In a 12-inch (30.5-cm) oven-safe skillet, melt the butter. Add the onions and cook them for 10 minutes over medium heat, or until they start to caramelize. Make sure not to burn the onions. Remove the onions from the skillet and set aside. Do not rinse the skillet.
Lightly flour your counter, if needed, then using a rolling pin, roll out the pizza dough to 12 to 13 inches (30.5 to 33 cm) in diameter.
There is no need to oil the skillet as it should still contain a bit of the butter from cooking the onions. Transfer the pizza dough to the skillet and make sure it covers the entire surface. Top the pizza dough evenly with the caramelized onions, then arrange the prosciutto pieces over the onions. Add the crumbled goat cheese and season with salt and pepper, if needed.
Bake for 7 to 10 minutes, or until the crust is golden brown. Garnish with basil before serving.
NOTES: If you're making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.
If you're using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge before you start caramelizing the onions, to let it warm up a bit.
STRAWBERRY CHICKEN PIZZA WITH BALSAMIC REDUCTION
Strawberries on pizza is a good thing. Strawberries paired with balsamic reduction is an even greater thing. The first time I made it, I served it to a bunch of men who were doing some work in my backyard, and while skeptical at first, they couldn't get enough of it and within minutes the huge pizza I had made was completely gone.
PREP TIME: 15 MINUTES / COOKING TIME: 10 TO 12 MINUTES / SERVES: 6
1½ lb (680 g) pizza dough (see notes)
1 cup (235 ml) pizza sauce
2 cups (230 g) shredded mozzarella cheese
1 cup (140 g) shredded or bite-size roasted chicken breast
¼ cup (25 g) sliced black olives
1 cup (145 g) sliced strawberries
2 tbsp (30 ml) balsamic reduction
¼ tsp freshly ground black pepper
2 tbsp (3 g) chopped fresh basil
Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.
Divide the dough into 2 equal pieces. Roll out each piece to about 12 inches (30.5 cm) in diameter. It doesn't have to be exact; you could make it as thin or as thick as you wish. Place the 2 pieces of dough on the prepared baking sheet.
Spread the pizza sauce evenly over the pizza dough, leaving about a 1-inch (2.5-cm) margin around the edge. Scatter the mozzarella cheese evenly over the sauce, about 1 cup (115 g) per pizza. Top the pizzas evenly with the roasted chicken and black olives. Season with pepper.
Place the baking sheet in the oven and bake for 5 minutes, then remove the baking sheet from the oven and top the pizzas with the sliced strawberries. Place the baking sheet back in the oven and bake for an additional 5 to 7 minutes, or until the crust is golden brown and the cheese is starting to turn golden on top. Remove from the oven and drizzle the pizzas with the balsamic reduction, season with additional pepper and top with the fresh basil.
NOTES: If you're making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.
If you're using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.
HONEY MUSTARD SALMON WITH ROASTED BROCCOLI
Salmon is my favorite fish. It's really easy to cook and so good for you. If you're looking for a quick but healthy dinner, look no further. This honey mustard salmon with roasted broccoli is incredibly delicious and perfect for a lighter dinner option. Honey and mustard go really well together and are perfect on salmon.
PREP TIME: 3 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4
3 tbsp (45 ml) honey
2 tbsp (22 g) grainy mustard
¼ cup (60 ml) 1 tbsp (15 ml) olive oil
Pinch of red pepper flakes
Salt and freshly ground black pepper
4 salmon fillets
1 large head of broccoli, cut into florets
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the honey, mustard, ¼ cup (60 ml) of the olive oil, red pepper flakes, and salt and pepper to taste.
Arrange the salmon fillets in a 9 x 13-inch (23 x 33-cm) baking dish.
Pour the honey mustard sauce over the salmon. Add the broccoli to the baking dish and drizzle with the remaining tablespoon (15 ml) of olive oil.
Bake for 15 minutes, or until the salmon flakes with a fork.
15-MINUTE CREOLE SHRIMP BAKE
This is quite possibly one of the easiest shrimp recipes you will ever make. Perfect for a party, although you might think twice before sharing this recipe with anyone. You can play around with the quantity for the cayenne pepper if you wish to kick this shrimp up a few notches. Usually if I just make this for my husband and myself, I remove the tail from the shrimp, but if you make it for a party, the shrimp does look much nicer with the tail on, plus it makes it easier to pick up. Because of the paprika and the cayenne, this pepper shrimp has a gorgeous orange color and, garnished with a bit of parsley, this is a tasty and colorful appetizer.
PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4
3 oz (85 g) unsalted butter, melted
1 tsp (2.5 g) paprika
½ tsp dried oregano
½ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp (2 g) dried basil
1 lb (455 g) large or jumbo shrimp, cleaned, deveined and tail on
Chopped parsley, for garnish
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the butter, paprika, oregano, garlic powder, cayenne, salt, black pepper and basil.
Place the shrimp in a 9 x 13-inch (23 x 33-cm) baking pan. Pour the butter mixture over the shrimp and toss well, making sure each shrimp is coated with the mixture. Bake for 15 minutes.
Garnish with chopped parsley before serving.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PROSCIUTTO
This is a super easy side dish, taking only ten minutes to prepare and another fifteen minutes to roast nicely in the oven, giving you a truly delicious side dish. This would go perfectly alongside turkey or some roasted chicken. I, for one, love to eat these Brussels sprouts just as a snack, because I love the crunchiness and saltiness from the prosciutto together with the sweetness from the cranberries and balsamic vinegar.
PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 2
1 lb (455 g) Brussels sprouts, trimmed and cleaned
¼ cup (30 g) dried cranberries
6 slices prosciutto, roughly chopped
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
½ tsp garlic powder
Salt and freshly ground black pepper
Preheat the oven to 400°F (200°C).
Place the Brussels sprouts, dried cranberries and prosciutto in a 9 x 13-inch (23 x 33-cm) baking pan or 11½ x 17¼-inch (29 x 44-cm) cookie sheet.
Drizzle the olive oil and balsamic vinegar over the Brussels sprouts. Season with garlic powder, salt and pepper. Toss everything together to make sure all is coated in the olive oil and balsamic vinegar. Bake for 15 minutes.
MEDITERRANEAN CHICKEN PESTO PIZZA
There's nothing I like more than a crispy pizza topped with some of my favorite ingredients. This is a different kind of pizza, but one of my all- time favorites. It's not as heavily loaded with cheese as your normal pizzas that make you feel stuffed afterward but it's heavy on flavor, so you won't feel as if you're missing out.
PREP TIME: 10 MINUTES / COOKING TIME: 8 TO 10 MINUTES / SERVES: 6 (MAKES 2 SMALL PIZZAS OR 1 LARGE ONE)
1½ lb (680 g) pizza dough (see notes)
1 cup (260 g) basil pesto
1 cup (140 g) shredded or cubed cooked chicken breast
2 cups (300 g) feta cheese
1 cup (100 g) kalamata olives
1 cup (150 g) halved cherry tomatoes
1 tsp (2 g) freshly ground black pepper
1 tsp (1 g) dried oregano
2 tsp (2.8 g) dried basil
Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.
Divide the dough into 2 equal pieces. Roll out each piece so that the dough is ¼ inch (6 mm) thick; however, feel free to make the pizza dough as thin or thick as you like it. Place the dough on the baking sheet. If your dough is small enough, 2 pizzas should fit on a baking sheet, otherwise you will need 2 baking sheets.
Divide all the ingredients evenly in half and start topping your pizzas in this order: basil pesto, chicken, feta cheese, olives, tomatoes, pepper, oregano and basil.
Place the baking sheet(s) in the oven and bake for 8 to 10 minutes, or until the crust is golden brown.
NOTES: If you're making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.
If you're using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.
THE BIG EASY PIZZA PIE
I named this pizza The Big Easy because this pizza screams of New Orleans flavors. The shrimp is generously seasoned with Cajun seasoning and the base for this pizza is a delicious basil pesto. Pizzas are great for dinner because they are super quick to prepare and take only a few minutes to bake. I love everything about this pizza: two different kinds of cheeses, smoked andouille sausage, basil pesto and of course, the delicious Cajun shrimp.
PREP TIME: 10 MINUTES / COOKING TIME: 10 TO 12 MINUTES / SERVES: 6
1½ lb (680 g) pizza dough (see notes)
¾ cup (195 g) basil pesto
10 oz (280 g) mozzarella cheese, shredded
8 oz (225 g) Asiago cheese, shredded
1 cup (200 g) precooked shrimp
2 tsp (4 g) Cajun seasoning
½ cup (69 g) sliced smoked andouille sausage
¾ cup (113 g) cherry tomatoes
¼ tsp freshly ground black pepper
6 to 8 fresh basil leaves
Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.
Roll out the pizza dough to 16 inches (40.5 cm) in diameter, or until you reach your desired thickness. Place the dough on the prepared baking sheet.
Spread the basil pesto evenly over the pizza dough, leaving about a 1-inch (2.5-cm) margin around the edge. Scatter the mozzarella and Asiago cheese evenly over the pesto.
Season the shrimp with the Cajun seasoning and arrange it evenly over the cheese. Top the pizza evenly with the andouille sausage and cherry tomatoes and season with the pepper.
Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese has melted and is starting to brown on top. Remove from the oven and let cool for a couple of minutes before garnishing the pizza with the fresh basil leaves.
NOTES: If you're making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.
If you're using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.
PISTACHIO-CRUSTED SALMON WITH ROASTED VEGETABLES
I love simple dinners, especially the ones where I can throw everything on a baking sheet, throw it in the oven and 20 minutes later, dinner is ready. That's what this recipe is all about. Simple, quick, healthy but not sacrificing any flavor.
This salmon recipe was inspired by a popular maple mustard glazed salmon on my blog. However this salmon is a bit different, the main difference being this amazing pistachio crust.
PREP TIME: 10 MINUTES / COOKING TIME: 15 TO 20 MINUTES / SERVES: 4
1 green bell pepper, seeded and sliced
1 red or yellow bell pepper, seeded and sliced
½ lb (225 g) cherry tomatoes
1 onion, sliced
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper
1 tbsp (15 ml) honey
1 tbsp (11 g) grainy mustard
4 salmon fillets
½ cup (47 g) ground pistachios
Preheat the oven to 425°F (220°C).
Place all the vegetables on a baking sheet. Drizzle with 1 tablespoon (15 ml) of the olive oil and season with salt and black pepper to taste. Toss all the veggies together and arrange evenly over the baking sheet.
In a small bowl, whisk honey, mustard and remaining tablespoon (15 ml) of olive oil together. Place the salmon on the baking sheet in between the veggies and brush with the mustard sauce. Spread the ground pistachios evenly over the top of the salmon fillets.
Bake for 15 to 20 minutes, or until the salmon flakes with a fork.
ROASTED PARMESAN BUTTERNUT SQUASH AND PEPPERS
This dish could not get any easier and is a perfect side ready in just 30 minutes. In this recipe I've cut up a butternut squash into small pieces, lightly seasoned it with salt and pepper, drizzled it with some olive oil and sprinkled some fresh rosemary for that wonderful pinelike fragrance. Once baked, the squash is tossed generously with grated Parmesan cheese.
PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4
1 butternut squash, peeled, seeded and cut into ½-inch (1.25-cm) cubes
1 red or yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 tbsp (30 ml) olive oil
1 tbsp (1.7 g) fresh rosemary, chopped
Salt and freshly ground black pepper
2 oz (55 g) Parmesan cheese
Preheat the oven to 450°F (230°C). Place the butternut squash and bell peppers on a baking sheet. Drizzle the olive oil over the veggies, then season with the rosemary, salt and black pepper. Toss everything together and arrange the veggies evenly over the baking sheet.
Bake the veggies for about 17 minutes or until fork-tender. Then turn on the broiler in your oven and broil for 3 minutes to get the butternut squash golden brown.
Remove the baking sheet from the oven and immediately sprinkle the Parmesan cheese over the veggies and toss.
CHAPTER 2Saucepans are perfect for quick one-pot meals. They come in various sizes, some with lids, some without. Often, the lids are ventilated to allow steam to escape, which is perfect for steaming such foods as fresh vegetables. The larger saucepans or pots that are anywhere from 4 quarts to 2 gallons (3.8 to 7.6 L) are perfect for boiling pastas, cooking grains or boiling and steaming vegetables.
Smaller saucepans, 1½ to 3 quarts (1.4 to 2.8 L), are usually a deeper cooking pan with a long handle and a lid. They're ideal for heating up sauces and gravies, but they can also be used to make stews, rice dishes, pasta sauces or soups.
Saucepans are essential kitchen accessories: They are your kitchen's workhorse, your go-to pans perfect for preparing rich and delicious sides and sauces or sautéing your favorite meats.
(Continues...)
Excerpted from 30-Minute One-Pot Meals by Joanna Cismaru. Copyright © 2016 Joanna Cismaru. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Title Page,Copyright Notice,
INTRODUCTION,
ONE BAKING PAN,
ONE SAUCEPAN,
ONE SKILLET,
ONE CASSEROLE DISH,
ONE BOWL,
ONE DUTCH OVEN,
ONE WOK,
ACKNOWLEDGMENTS,
INDEX,
ABOUT THE AUTHOR,
Copyright,
Related Subjects
Customer Reviews
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