101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan

101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan

by Andrea Chesman

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Overview

101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan by Andrea Chesman

One-dish is a winning formula for today’s busy families. In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!

Product Details

ISBN-13: 9781612128412
Publisher: Storey Books
Publication date: 09/20/2016
Pages: 192
Sales rank: 264,368
Product dimensions: 7.00(w) x 8.90(h) x 0.60(d)

About the Author

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled PantryServing Up the Harvest101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
 

Read an Excerpt

CHAPTER 1

SOUPS AND STEWS

Quick Black Bean Soup

SERVES 6

Black bean soups and stews are especially common throughout Latin America, the Caribbean, and the southern United States, particularly in Florida and in the Southwest. Using canned black beans makes it possible to whip up this soup at a moment's notice. The secret ingredient is chipotle chile, a smoked-dried jalapeño, which adds a whisper of smoke and just the right amount of heat. You could substitute 1 to 2 tablespoons minced canned chipotles en adobo. Just be sure to add the cup of water to thin the soup.

INGREDIENTS

* 1 chipotle chile

* 1 cup boiling water

* 2 garlic cloves

* 3 cans (19 ounces each) black beans, rinsed and drained

* 2 tablespoons extra-virgin olive oil

* 1 onion, diced

* 1 red bell pepper, diced

* 1 green chile, seeded and diced (optional)

* 1–1½ teaspoons ground cumin

* 1 can (28 ounces) diced tomatoes with juice

* Salt and freshly ground black pepper

* cup chopped fresh cilantro

INSTRUCTIONS

1. Combine the chipotle and boiling water in a blender. Let soak for 15 minutes.

2. Add the garlic and one-third of the beans to the blender. Process until puréed.

3. Heat the oil over medium-high heat in a large soup pot. Sauté the onion, bell pepper, fresh chile, if using, and 1 teaspoon cumin in the oil until the vegetables are limp, 3 to 4 minutes. Add the tomatoes, the remaining beans, and the puréed bean mixture. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes to blend the flavors. Taste and adjust the seasoning, adding more salt, pepper, and cumin, if desired.

4. Serve hot, garnishing each bowl with a little cilantro.

Lentil Soup

SERVES 6 TO 8

The most famous lentil soup of all time is the "mess of pottage" for which the biblical Esau sold his birthright. Lentils were probably one of the first food crops to be domesticated, dating back to the beginning of agriculture in the Fertile Crescent of the Middle East. We have been making lentil soup ever since.

INGREDIENTS

* 2 tablespoons extra-virgin olive or canola oil

* 1 onion, coarsely chopped

* 2 celery stalks, coarsely chopped

* 2 carrots, sliced

* 4 garlic cloves, halved

* 2 cups dried green or brown lentils, rinsed

* 6 cups vegetable or chicken broth (see recipes) or water, plus more as needed

* 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme

* 1 can (28 ounces) diced tomatoes with juice

* 4 cups diced mixed fresh or frozen vegetables (such as green beans, carrots, corn, zucchini, and turnips)

* Salt and freshly ground black pepper

* ¼ cup chopped fresh parsley

INSTRUCTIONS

1. Heat the oil over medium-high heat in a large soup pot. Sauté the onion, celery, carrots, and garlic in the oil until the onion is limp, about 3 minutes. Add the lentils, broth, and thyme. Bring to a boil, then skim off any foam that rises to the top. Reduce the heat, cover, and simmer until the lentils are mushy, 45 to 60 minutes, depending on the variety and age of the lentils.

2. Let cool slightly, then purée in a blender. Return to the pot and thin with additional water, if desired. Add the tomatoes and mixed vegetables.

3. Simmer for about 30 minutes, until the vegetables are tender. Season generously with salt and pepper. Stir in the parsley. Serve hot.

Curried Red Lentil Soup

SERVES 6 TO 8

The beautiful orange color of the red lentils fades to a mustard yellow-green as they cook, which is a pity. But as far as pottages go, the taste of this one is worthy of a birthright.

INGREDIENTS

* cups dried red lentils, rinsed

* 8 cups water

* 2 onions, chopped

* 2 carrots, finely chopped

* 1 piece fresh ginger (1–2 inches long), peeled and sliced

* 1 tablespoon cumin seeds, toasted (see Note)
* ½ teaspoon ground turmeric

* Salt and freshly ground black pepper

* 2 tablespoons hot pepper sauce, such as Frank's, or more to taste

* 1 can (13.5 ounces) coconut milk

* ¼ cup minced fresh cilantro

INSTRUCTIONS

1. Combine the lentils, water, onions, carrots, ginger, cumin, garam masala, turmeric, 2 teaspoons salt, and 1 teaspoon pepper in a large soup pot. Bring to a boil, then skim off any foam that rises to the top. Reduce the heat, cover, and simmer until the lentils are very tender, 45 to 60 minutes. Let cool slightly.

2. Process the soup in a blender until smooth; you will have to do this in batches.

3. Return the soup to a soup pot. Stir in the hot sauce and coconut milk. Simmer for about 30 minutes. Taste and adjust the seasonings.

4. Just before serving, stir in the cilantro. Serve hot. Do not allow the soup to boil once the coconut milk has been added.

Note: To toast cumin seeds, place in a dry skillet over medium heat. Toast until fragrant, stirring occasionally, about 1 minute.

Potato-Leek Soup

SERVES 4

Call it "potato-leek soup," and it is home-style comfort food. Call it "vichyssoise" and serve it cold, and it becomes an elegant soup first served at the Ritz-Carlton Hotel in 1917 and named after the city of Vichy, where Chef Louis Diat, the creator of the recipe, grew up. Substitute scallions for the leeks, and call it "shallot porridge," as French-speaking Louisianans do.

INGREDIENTS

* 5 cups chicken broth (see recipe)

* pounds russet potatoes, peeled and chopped

* 2 tablespoons extra-virgin olive oil or butter

* 4–6 leeks, trimmed and sliced

* 1 cup half-and-half

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Combine the broth and potatoes in a medium saucepan, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Cool slightly.

2. Purée the potato mixture in a food processor or blender until smooth.

3. Heat the oil over medium-high heat in a large soup pot. Sauté the leeks in the oil until limp, about 4 minutes. Add the puréed potato mixture and half-and-half. Season to taste with salt and pepper. Simmer to blend the flavors, about 10 minutes.

4. Serve hot or cold.

Split Pea Soup

SERVES 4 OR 5

Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old. This good, old-fashioned soup won't last that long. And when should you serve it? The second week of November has been National Split Pea Soup Week since 1969.

INGREDIENTS

* 2 cups dried split peas, rinsed

* 8 cups water, plus more to thin

* 1 smoked ham hock

* 2 onions, quartered

* 2 celery stalks, quartered

* 1 carrot, quartered

* 1 bay leaf

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Combine the peas, water, and ham hock in a large soup pot. Bring to a boil, reduce the heat, and skim off any foam that rises to the top of the pot. Add the onions, celery, carrot, and bay leaf. Simmer for 1 hour.

2. Remove the soup from the heat to cool slightly. Remove the ham hock and bay leaf. Process the soup in a blender until smooth. Return to the pot.

3. Dice the meat from the ham hock, discarding the skin, bone, and fat. Add the meat to the soup. Season to taste with salt and pepper. Thin the soup with water, if desired. Heat through before serving. The soup improves in flavor and thickens on standing. Thin again with water, if desired.

VARIATION: SPLIT PEA SOUP WITH SMOKED TURKEY

Lean smoked turkey contributes the flavor — but none of the fat — of the traditional ham hock. Add / pound sm oked turkey, all in one piece, along with the onions, celery, and carrot. Remove before processing in the blender and finely dice. Return to the processed soup and season to taste with salt and pepper.

Tuscan White Bean Soup

SERVES 4 TO 6

With chicken stock on hand and canned beans, you'll need only about a half hour to make this delicious soup.

INGREDIENTS

* 2 tablespoons extra-virgin olive oil

* ¼ pound hot Italian sausage, casings removed

* 4 cups chicken broth (see recipe)

* 2 cans (19 ounces each) cannellini beans, rinsed and drained

* 2 carrots, diced

* 4 garlic cloves, minced

* 1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried

* 4 cups chopped fresh spinach, tough stems removed (about 5 ounces)

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Heat the oil in a large soup pot over medium heat. Add the sausage and brown, breaking it up with a spoon as it cooks, about 5 minutes.

2. Add the broth, beans, carrots, garlic, and rosemary. Cover and bring to a boil. Simmer for 15 minutes, until the carrots are tender and the flavors have blended. Stir in the spinach. Simmer until wilted, about 2 minutes.

3. Season to taste with salt and pepper. Serve hot.

Pasta e Fagiole

SERVES 6

The famous "pasta fazool" is an American colloquialism for this hearty soup of pasta and beans. Dean Martin immortalized it in his song, "That's Amore" ("When the stars make you drool just like pasta fazool, that's amore"). Made all over Italy, it's a soup with many variations. This version is quite simple, very quick to make, and very satisfying to enjoy.

INGREDIENTS

* 2 tablespoons extra-virgin olive oil

* 1 onion, diced

* 4 garlic cloves, minced

* 6 cups vegetable or chicken broth (see recipes)

* 1 can (28 ounces) diced tomatoes with juice

* 1 can (28 ounces) cannellini beans, rinsed and drained

* 1 tablespoon chopped fresh rosemary, or

* ¼ teaspoons dried

* 1 tablespoon chopped fresh oregano, or

1 teaspoon dried

* Salt and freshly ground black pepper

* pound ditalini, tubettini, or other small soup pasta

* Freshly grated Parmesan, to serve

INSTRUCTIONS

1. Heat the oil in a large saucepan over medium-high heat. Sauté the onion and garlic in the oil until limp, about 3 minutes.

2. Add the broth, tomatoes, beans, rosemary, and oregano. Season generously with salt and pepper. Simmer for 10 minutes to blend the flavors.

3. Add the pasta and simmer until the pasta is tender, 10 to 15 minutes.

4. Serve immediately, passing the cheese at the table.

Minestrone alla Genovese

SERVES 6

Minestrone translates as "big soup," which perfectly describes this hearty mixture of vegetables, beans, and pasta. The word is derived from minestrare, or "to administer," presumably because the soup was portioned out as the only dish served at a meal. There are as many versions of minestrone as there are cooks in Italy. What distinguishes minestrone from Genoa is the last-minute addition of pesto.

INGREDIENTS

* 2 tablespoons extra-virgin olive oil

* 1 onion, diced

* 4 garlic cloves, minced

* 6 cups vegetable or chicken broth (see recipes), plus more to thin (optional)

* 1 can (28 ounces) crushed tomatoes

* 1 carrot, diced

* 1 celery stalk, diced

* 1 fennel bulb, trimmed and diced

* 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

* 2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried

* 1 cup small soup pasta (rings, ditalini, alphabets, bowties, etc.)

* 4 cups chopped Swiss chard, cabbage, or kale

* 1 can (15 ounces) cannellini beans, rinsed and drained

* ¼ cup pesto (optional)

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Heat the oil in a large soup pot over medium heat. Sauté the onion and garlic in the oil for 2 minutes. Add the broth, tomatoes, carrot, celery, fennel, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for about 20 minutes.

2. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Add the Swiss chard and beans. Simmer for 5 minutes longer, or until the greens are tender.

3. Add the pesto, if using, and season to taste with salt and pepper. Serve. The soup will thicken on standing. Thin with additional broth or water, if desired.

"Beautiful soup, so rich and green Waiting in a hot tureen!

Barley Mushroom Soup

SERVES 6

Barley is such an ancient grain that historians aren't really sure when and where it originated. Because it is a grain that is well suited to harsh climates, it has sustained cultures that arose in cold northern climates as well as desert dwellers. Today, most of the barley grown goes first to animal feed and second to the making of malt for beer. Only a small amount of barley is made into a grain for the kitchen, usually as pearled barley. Grinding the barley kernels with very abrasive disks creates pearl barley. Each time that the kernel is ground is called a "pearling." Before it is considered suitable for quick cooking, barley must go through three or four pearlings.

INGREDIENTS

* 1 cup dried sliced porcini mushrooms (1 ounce)

* 2 cups boiling water

* 2 onions, quartered

* 2 celery stalks, chopped

* 2 garlic cloves

* pounds white mushrooms

* 1 tablespoon extra-virgin olive or canola oil

* 8 cups vegetable or chicken broth (see recipes)

* 2/3 cup uncooked pearl barley

* ¼ cup dry sherry

* 2 tablespoons chopped fresh dill, or 1 teaspoon dried

* Salt and freshly ground black pepper

* ¼ cup chopped fresh parsley

INSTRUCTIONS

1. Place the dried porcini mushrooms in a small bowl. Pour the boiling water over the mushrooms and set aside to soak.

2. Combine the onions, celery, and garlic in a food processor. Pulse to finely chop. Set aside. Place 1 pound of the white mushrooms in the food processor and pulse to finely chop. Slice the remaining / pound.

3. Heat the oil in a large soup pot over medium heat. Sauté the chopped vegetables and chopped mushrooms in the oil until they are well browned and the liquid has mostly evaporated, about 15 minutes.

4. Add the broth, barley, and sliced white mushrooms to the soup pot. Add the soaked porcini mushrooms and their soaking liquid, avoiding any grit that has settled in the bottom of the bowl. Bring to a boil, then reduce the heat and simmer until the barley is tender, 40 to 60 minutes.

9. 5. Stir in the sherry, dill, plenty of salt and pepper to taste, and parsley. Taste and adjust the seasonings. Serve hot.

New England Seafood Chowder

SERVES 4 TO 6

A New England-style seafood chowder is milk-based — never tomato-based — and generally includes potatoes and onions as well as seafood, which makes it a complete meal in a bowl. The key to a great chowder is to cook the seafood as briefly as possible, so that each spoonful contains meltingly tender seafood in a creamy rich broth.

INGREDIENTS

* 2 dozen hard-shell clams, scrubbed

* Water

* pound bacon or salt pork, chopped

* 1 onion, diced

* 2 celery stalks, diced

* pounds potatoes, peeled and diced

* ½ pound white fish fillet, such as cod, cut into 1-inch chunks

* ½ pound bay scallops

* 1 cup light cream

* Salt (optional) and freshly ground black pepper

* ¼ cup chopped fresh parsley

INSTRUCTIONS

1. Put the clams in a large pot with 2 cups water. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, until the clams begin to open, about 3 minutes. Remove the open clams and continue to cook for another minute or two, covered, removing more clams as soon as they open. Discard any clams that do not open.

2. Remove clams from their shells, holding them over a bowl to catch the juices. Chop the clams. Pour all broth and juice through a sieve lined with a coffee filter or paper towels into a glass measure; this should remove all the grit. Add enough water to measure 4 cups.

3. Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

4. Pour off and discard all but 2 tablespoons of the bacon fat. Add the onion and celery and sauté over medium heat in the remaining bacon fat until limp, about 3 minutes. Add the 4 cups clam liquid and potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are just tender, about 20 minutes.

5. Add the fish fillet and scallops to the pot. Simmer, covered, until the fish is just cooked, about 3 minutes. Add the cream and chopped clams. Season to taste with salt, if desired, and pepper. Heat just long enough to return the liquid to a simmer.

6. Serve in individual soup bowls, crumbling the bacon and sprinkling the parsley on top of each.

(Continues…)



Excerpted from "101 One-Dish Dinners"
by .
Copyright © 2016 Andrea Chesman.
Excerpted by permission of Storey Publishing.
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

Introduction
1 Soups and Stews
  Quick Black Bean Soup
  Lentil Soup
  Curried Red Lentil Soup
  Potato-Leek Soup
  Split Pea Soup
  Tuscan White Bean Soup
  Pasta e Fagiole
  Minestrone alla Genovese
  Barley Mushroom Soup
  New England Seafood Chowder
  Seafood Gumbo
  Tom Yum Rice Noodle Bowl
  Mediterranean Seafood Stew
  Chinese Chicken Noodle Bowl
  Chicken Noodle Soup
  Chicken Soup with Matzoh Balls
  Chicken Barley Soup
  Chicken Gumbo
  Tomato Chicken Soup
  Chicken & Dumplings
  Chicken Tortellini Soup
  Caldo Verde
  Chicken Provencale
  Italian Wedding Soup
  Beef Stew
  Mom's Best Bowl of Red
  Vegetable Broth
  Chicken Broth
  Turkey Broth
2 Skillet Suppers
  Louisiana Red Beans & Rice
  Tex-Mex Black Bean Cornbread Supper
  Barbecued Bean Cornbread Supper
  Red Rice & Black Beans
  Risotto Primavera
  Saffron Risotto with Shrimp & Fennel
  Skillet Choucroute Garni
  Seafood Paella
  Dominican Shrimp & Yellow Rice
  Shrimp Pilau
  Pad Thai
  Louisiana-Style Shrimp & Rice
  Cajun Macque Choux
  Saffron Shrimp with Potatoes & Spinach
  Lemony Bluefish with Potatoes & Zucchini
  Spanish Fish & Potato Saute
  Arroz con Pollo
  Curried Chicken & Broccoli Pilaf
  Cock-a-Leekie Skillet Potpie
  Chicken Paella
  Chicken & Summer Vegetable Saute
  Lemony Chicken with Artichokes & Potatoes
  Chicken & Spinach with White Beans
  Turkey with Winter Vegetables
  Jambalaya
  Skillet Lasagna
  Sausage & Kale with Garlic Roasted Potatoes
  Sauteed Pork & Peppers with White Beans
  Skillet Shepherd's Pie
  Tamale Pie
  Chili Mac
  Stovetop Mac 'n' Cheese with Ham & Peas
  Lamb & Barley with Winter Vegetables
  Lamb Couscous
3 Oven-Baked Suppers
  Baked Macaroni & Cheese with Vegetables
  Mexican Lasagna
  Vegetable Lasagna
  Chicken Divan
  King Ranch Chicken
  Chicken & Rice
  Herb-Roasted Chicken with Vegetables
  Chicken Potpie
  Chicken Tetrazzini
  Oven-Baked Pot Roast with Vegetables
  Corned Beef and Cabbage
  Irish Stew
  Braised Lamb Shanks with Vegetables
  Pastitsio
  Moussaka
  Roast Pork with Sauerkraut
  Ham & Potato Gratin
4 Salad Suppers
  Southwestern Rice & Bean Salad
  Shrimp & Avocado Salad
  Vietnamese Shrimp & Noodle Salad
  Vietnamese Shrimp & Vegetable Salad
  Shrimp Salad with Soy-Chili Vinaigrette
  Tuscan Tuna Salad with White Beans
  Shrimp & White Bean Salad
  Mediterranean Tuna Vegetable Salad
  Trout, Asparagus & New Potato Salad
  Poached Salmon Salad with Cucumber Sauce
  Grilled Chicken Caesar Salad
  Chicken Noodle Salad with Peanut Dressing
  Curried Rice & Chicken Salad
  Chicken Pasta Salad
  Turkey & Wild Rice Salad
  Antipasto Pasta Salad
  Thai Beef Noodle Salad
  Thai Beef Salad
  Chinese Pork & Noodle Salad
  Taco Salad
  German-Style Potato Salad with Sausage
Index

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101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan 4.3 out of 5 based on 0 ratings. 3 reviews.
InspirationalAngel531 More than 1 year ago
Title: 101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan Author: Andrea Chesman Publisher: Storey Publishing Published: 10-4-2016 Pages: 192 Genre: Cooking, Food & Wine Sub-Genre: cookbook, kitchen appliances, regional & international, Dutch ovens, casseroles, main dishes & side dishes ISBN: 9781612128412 ASIN: B01LWASPUM Reviewed For NetGalley & Storey Publishing Reviewer: DelAnne Rating: 4.25 Stars I personally have 2 Crock Pots, and 3 Slow Cookers. I also own numerous cast Iron pieces and multiple casserole dishes of various sizes. Why you ask? Because I have very little time many days to spend the time I enjoy preparing a meal or experimenting. I can prepare multiple dishes in my slow cookers and crock pots and pull it all together in a few minutes when I arrive home. If preparing a stew or soup I can throw in all in the slow cooker either the night before or in the morning befoore life intrudes and I am off at a run. Or if I plan and early start I can put together a breakfast casserole the night before and heat it up in the morning or put the slow cooker on and wake up to a hot delicious breakfast. Kids have recitals or a game that will run into the dinner hour, no problem salad in the fridge, Spaghetti is in the cooker and bread is buttered awaiting browning in the oven. Our lives are hectic at time and we need to cut down our time slaving in the kitchen, Slow Cookers, Crock Pots casseroles and one dish meals are there to help us do that. That doesn't mean I don't enjoy a meal of beef wellington of scratch lasagna as much as the next person, but time constraints keep me from indulging in one of my favorite hobbies, cooking. The recipes found her are well written and are easy to follow. Prep of ingredients may require additional cookery, but again if you do it the night before it is all in the fridge waiting for you to finish it off and cook it the next day. My rating of "101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan" is 4.25 out of 5 stars.
SandrasBookNook More than 1 year ago
As a busy homeschool mom, easy one-dish dinners are a blessing! I like to make nice, more complex dinners as well, but sometimes you just have one of those days that you need a quick (at least a quick prep!) dish with less clean up afterwards. That’s where this book comes in. 101 dishes for either the dutch oven, skillet or casserole. There is a great variety with the book divided into four main sections: Soups and Stews, Skillet Suppers, Oven-Baked Suppers and Salad Suppers. You also have a variety of cuisines from Italian Wedding Soup to Louisiana Red Beans & Rice, Vietnamese Shrimp & Noodle (or Vegetable) Salad, Thai Beef Salad, Moussaka, Arroz con Pollo, Irish Stew and so much more! I was tickled to see King Ranch Chicken as I have good memories or this dish at church potlucks growing up! New England Seafood Chowder…well, what’s not to love?! I like that you can just follow the recipe as is, or you can get creative and add even more seafood if you’d like! I really want to try the Mediterranean Seafood Stew next! This is not high-brow, fancy cooking, but dishes that are easy to put together and tend to be family favorites. This is a great book for those nights you just need an easy meal to feed your family. Give it a try! I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
Best-of-YA More than 1 year ago
Although I love cooking, the clean up is by far my least favorite part so one-dish dinners are slowly becoming my go-to. This has a great selection of soup, skillet dinners, and oven-baked recipes that seem to be very simple and easy to follow. There are tips on cutting tools, cookware, and how to properly stock your pantry at the beginning as well as a short paragraph on how to care for and season cast iron skillets (which I actually found very helpful). Also, each recipe is preluded by interesting facts, history, or tips which was a nice addition. Out of the 101 recipes, I ended up bookmarking only about 20-30. Unfortunately, not all the recipes are followed by a picture which would have been helpful especially for the recipes I had never heard of before. I'm almost positive I would have ended up with a lot more bookmarked if more pictures had been included. One recipe I was thrilled to see was the one for Caldo Verde. I will definitely be making it to see if it compares to my moms!