So after my last post about Blue Apron and my love for one pot meals, I decided to share a few recipes that I love to make on week nights. One of them, I even submitted to my son’s cookbook fundraiser. First a little backstory though.
The reasons why people hate baking is some of the reasons I love it the most. It is to precise, you have to measure everything exactly, it is not ‘creative process’. I love that. I want to follow a set of directions and know my end result will be what it should be. I love measuring things exactly. For this reason cooking has always been hard for me. (well that and I hate food…) I never understood a ‘pinch’ …my pinch may be smaller than say my husbands ‘pinch’. How do I ‘Salt and Pepper’ to taste – if I wouldn’t eat it on a dare? However, I have a husband who likes food. So I have been slowly trying to teach myself how to cook. Albeit simple meals that my son could probably whip up if he knew where the kitchen was! So it is with that backstory that I lead you my meals that I made this week. All one pot, all under 30 minutes and all without words like ‘pinch’ or ‘dash’.
Tuscan Turkey and White Bean Skillet (found in One pot)
- 1 tsp of dried rosemary; divided
- 1/2 tsp garlic salt
- 1/2 tsp black pepper; divided
- 1 pound turkey breast cutlets (pounded to 1/4 inch thickness)
- 2 tsp canola oil
- 1 can (about 15 ounces) navy beans or Great Northern Beans, rinsed and drained.
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1/4 cup of grated Parmesan cheese
- Combine 1/2 tsp rosemary, garlic salt and 1/4 tsp pepper in small bowl, mix well. Sprinkle over turkey
- Heat 1 tsp oil in large nonstick skillet over medium heat. Add half the turkey, cook 2-3 minutes per side or until no longer pink in center. (you know what – I did all the turkey at once, the world didn’t explode) Remove to platter, tent with foil to keep warm. Repeat with remaining 1 tsp of oil and turkey.
- Add beans, tomatoes, remaining 1/2 tsp of rosemary, and 1/4 tsp of pepper in skillet, bring to a boil over high heat. Reduce heat to low, simmer for 5 minutes.
- Spoon bean mixture over turkey, sprinkle with cheese.
Homemade Beef Stroganoff – Found in One Pot
- 1 tablespoon of vegetable oil
- 1 boneless beef sirloin steak (about 3/4 inch thick) about 1 pound, cut into thin strips
- 1 medium onion chopped (about 1/2 cup)
- 3 Cloves garlic, minced (I cheat and use the stuff in the jar…just as good)
- 1 tsp dried parsley flakes
- 1 3/4 Cups Beef Stock
- 2 Cups sliced mushrooms (about 6 ounces)
- 3 cups of uncooked egg noddles
- 1/2 cup sour cream
- Chopped fresh parsley (if you forget it…used the dried flakes)
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add beef and cook until well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender and crisp.
- Stir the stock and mushroom in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the noddles are tender.
- Stir in sour cream in the skillet and cook until the mixture is hot and bubbling. Sprinkle with parsley.
Basic Bulgogi with a bonus – Goat cheese twice baked potatoes. – Found in Bon Apetit (don’t be scared)
- 1/2 pear, grated
- 1 garlic clove grated (use the jar kind – trust me it works)
- 2 tablespoon soy sauce
- 1 tablespoon of gochugaru (coarse Korean hot pepper) or 1 tsp crushed red pepper flakes
- 1 tablespoon grated peeled ginger (I use ginger powder)
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound of either: (boneless pork loin, trimmed hanger steak, boneless short ribs, or skinless boneless chicken breast or thighs)
- 2 tablespoons vegetable oil, divided
- Kosher salt
- Combine pear, garlic, soy sauce, gochugaru (or red pepper flakes), ginger, sugar and sesame oil in large resealable bag. Cut meat into very thin strips, add to marinade, seal bag and squish everything together to mix. Let sit at room temperature for 30 minutes or let chill for 8 hours. (I do this over night. Which makes for a very quick meal the next day…read on… )
- Heat 1 tablespoon vegetable oil in large skillet over medium high heat until oil is simmering. Remove half of meat from marinade and cook in a single layer without moving until lightly browned about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges about 3 minutes. Transfer to plate. Repeat with remaining 1 tablespoon of oil and remaining meat. (again the rebel in me does this with all the meat…all at once…just make sure it is cooked through)
- Sprinkle with scallions.
For the potato:
- Russet potato (enough for all eating)
- Goat cheese (4 ounces if doing 4 potatoes so 1 ounce each)
- Microwavable bacon
- Milk (about 1/4 cup for four potatoes)
- Salt and Pepper
- An hour before dinner – bake your potato.
- When the potato is done let cool until you can touch it.
- Scoop out the insides put into a bowl. Mash em up, add goat cheese and milk. Mash some more. Put back into the potato and sprinkle the top with the microwaved bacon and scallions. Broil for five minutes (do this while you are cooking the steak.)
If this still seems like so much work (as it did for me tonight) – here is a no fail, easy dinner. Go to the market, go to the freezer section. Look for Hungry Man dinners – they come in all flavors – go home. Microwave that beast until the brownie is a melted, charred, nasty rock and the meat (if you choose meat), is under-cooked. Eat what bits you can. No dishes, no clean up. Done.