One-pot cooking used to be the exclusive domain of bachelors, campers and college students just moved away from home. Meals were quick, simple and often right out of the box. The concept was great - just one pot to wash, but the meals could be quite uninspired.

Here are a few variations on the "one-pot" theme, which broaden the possibilities for creative cuisine, while maintaining the simplicity and energy savings of one-pot cooking.

Methods

The three methods described below have one thing in common - substitutions.
You can vary the ingredients to suit your taste or to use up the leftovers. The possibilities are endless, yet the procedure is pretty much the same for each meal. Youngsters and people new to cooking will enjoy the simple instructions and flexibility to make any portion size meal with whatever ingredients are available. They'll also appreciate the simple clean-up!

Method 1: Rice-based meals

1. Put 3 cups cold water and a pinch of salt in a 2qt saucepan. Bring to a boil.
Add 1 1/2 cups brown rice, let water return to a boil, then lower heat to lowest setting and cover. Leave lid on and cook for 30 minutes.

3. Add grated cheese with thinly sliced almonds. Sprinkle bread crumbs as an option. Cover and remove from heat. Let stand 5 minutes and serve.

Serves 3 hearty portions.

For substitutions, you can use white, brown or basmati rice. A bouillon cube, chicken or beef flavor, can be added to the water if you plan to use strips of chicken or beef with the dish. Any quick-cooking fresh vegetable can be used. Avoid using frozen vegetables. Slower-cooking vegetables like carrots should be thinly sliced. The grated cheese topping can be replaced with tomato or mushroom sauce.

If you're cooking for more people, use a larger saucepan. The pan needs to be large enough so that the rice, when cooked, occupies no more than 2/3 the volume of the pan.

Method 2: Potato-based meals

1. Put 2 inches of water and a pinch of salt into a 2qt saucepan, and set a steamer basket or pan on top. Peel 3 or 4 large potatoes, cube into fairly large pieces and place in steamer. The potatoes should only fill the pan halfway, or a little more. Cover and cook on med-hi for 12 minutes.

3. Test for doneness by piercing a potato with a fork - the fork should slip out without lifting the potato. Add topping of grated cheese, mushroom sauce or just thin slivers of butter. Sprinkle with parsley.

Serves 3.

Method 3: Pasta-based meals

1. In a large, deep skillet add 1 tbsp olive oil and a pound of meat, cubed or ground. Brown the meat over med-hi heat.
2. Add equal parts of pasta sauce, water and bite-sized pasta. (A cup per person should do.) Cover, bring to a boil and simmer for 20 minutes.
3. Add sliced mushrooms, onion, pepper and broccoli, and cook under cover for 5 min. more.
4. Stir in one cup of grated mozzarella cheese, let stand for a few minutes. Sprinkle with parmesan and serve.

Rice Verde

This simple casserole is great for using up leftover rice. Serves 3.

1/4 cup butter.............................................1 cup milk
1 small onion, finely chopped....................1 egg, slightly beaten
1 cup cooked rice.......................................1/2 tsp salt
1 pkg (10 oz) chopped spinach....................1 cup grated sharp cheddar cheese

Saute butter and onion in 1 1/2 qt casserole until onion is transparent.
Stir in rice, spinach, milk, beaten egg, salt and cheese. Mix well with fork.
Cover and bake until mixture is hot. Uncover and sprinkle with bread crumbs or sliced almonds.

Skillet Sausage Paella

3/4 lb hot Italian sausage..............................1 green pepper, sliced
1 onion, finely chopped................................2 bay leaves
3 garlic cloves, minced.................................1/4 tsp turmeric
2 cups chicken stock....................................one dash hot pepper sauce
1 cup long-grain rice.....................................1 cup frozen peas, thawed
2 tomatoes, chopped....................................1/2 cup grated cheddar cheese

Cut sausage into thick slices; cook in a large skillet over med-lo heat for 10 minutes, or until no longer pink. Pour off fat. Add onion and garlic; cook until softened.
Stir in stock, then rice, tomatoes, green pepper, bay leaves, turmeric and hot sauce. Cover and simmer for 25 minutes or until rice is tender.
Stir in peas, and salt to taste. Cook for 3 minutes.
Spread cheese on top and slip into oven for a few minutes to melt and crisp the cheese.

Herbed Salmon

We recommend Wild Alaska salmon, which is produced from a well-managed sustainable fishery. An online source for sustainable seafoods is Vital Choice Seafoods.

4 salmon fillets
4 potatoes, quartered....................................2 tbsp parsley
2 tbsp olive oil..............................................1 tbsp Italian seasoning
1 large onion, chopped.................................1 can tomato sauce
2 cloves garlic, chopped...............................3/4 cup white wine

Pour oil in large pan. Lay potatoes in oil and cover with half the mixture of onion, garlic, parsley and seasoning.
Lay fish on top of the potatoes. Pour remaining half of mixture over fish.
Mix tomato sauce and wine together, and pour over fish.
Bake at 375 for 80 minutes, uncovered. Baste fish occassionally with sauce in pan.
Serves 4.

Minestrone

This recipe is large - serves 8. Many substitutions are possible - use what you've got on hand. This dish keeps well, and can be used for meals for several days.

1 tbsp olive oil..............................................2 tbsp parsley
1 cup chopped onion....................................1/2 tsp basil
3 garlic cloves, minced.................................1/4 tsp each-oregano, thyme, salt, pepper
3 cans chicken broth.....................................1/4 cup elbow or shell pasta
1 large can tomatoes.....................................1 cup each-chopped broccoli, zucchini
2 cups chopped green cabbage.....................1 cup sliced fresh mushrooms
1 cup sliced carrots.......................................1 cup drained, canned chick peas

Pour oil in 5 qt saucepan and heat. Add onion and garlic and cook a few minutes over medium heat. Stir in chicken broth, cabbage, tomato, carrots and seasonings. Add 1 cup water. Increase heat to a near boil, then simmer for 20 minutes. Stir in the pasta, cover and cook for 10-15 minutes. Add broccoli, zucchini, mushrooms and chick peas. Cook uncovered on low heat until pasta is tender. Taste for salt.

Dahl

This dish is an Indian recipe.

1 onion, chopped..........................................1 tsp coriander
3 garlic cloves, chopped................................2 tsp cumin
1 1/2 cups washed lentils...............................2 tsp soy seasoning powder
1 small can tomato paste or sauce.................1 tsp curry

In a small casserole or baking dish, saute the onion until soft, then add the garlic cloves.
After one minute, add the lentils and just enough water to cover them. Add tomato paste and stir in the remaining ingredients. Cover.
Cook one hour. Serve with chapppatis or pocket bread. Leftovers can be made into a nice soup. Serves 3.

Summer Vegetable Medley

This simple dish can be prepared using Method 2, above, or you can leave out the nesting steamer pot and simply toss your ingredients into the one pot with water. This recipe lends itself to substitutions, so feel free to use what you have available.

1 lb fresh green beans, cut in large pieces............ 1 lb firm tofu, cubed
3 sweet red peppers, cut in large pieces ............... 1 vegetable bouillon cube
1 qt cauliflower florets .......................................... 2 - 3 cloves garlic, minced
1 qt broccoli florets ...............................................1 cup grated Romano cheese
2 cups leeks, thinly sliced......................................1/2 cup chopped parsely

In a large saucepan, put the bouillon cube in about 1/2 inch water and bring to a boil. Add all ingredients except the garlic, parsely and cheese. Cover, and steam for 10 - 12 minutes. Add the garlic, mix and cover for another 2 minutes. Add the parsely and cheese, and stir once quickly through the mixture. Replace the cover and steam just until the cheese begins to melt. Remove from heat, sprinkle with sesame seeds and dill, and serve immediately. Serves 4 - 6.

Skillet Taco Supremo

A great way to use up the broken, crumbly tortilla chips at the bottom of the bag.

1 pound lean pork or beef, cut into small cubes......1/2 cup black olives
1 can (16 ounces) refried beans...............................1 tbsp olive oil
1 cup salsa............................................................. 2 large tomatoes, diced
2 cups iceberg lettuce, shredded.............................1/2 cup sour cream
2 cups broken corn tortilla chips.............................1 cup grated cheddar cheese

Using a large skillet, cook the cubed pork over medium-high heat for 8 - 10 minutes, until browned and partially cooked. Add refried beans and salsa, stirring until blended. Cook until mixture reaches a near boil, then lower heat and simmer, stirring frequently to keep pork from sticking to the skillet. Check the pork for doneness in 6 - 10 minutes (there should be no pink in the center of the cubed meat). Remove from heat. Add tomatoes, chips and cheese, in that order. Cover just long enough to melt cheese. Add sour cream, lettuce and olives. Serve immediately.
Serves 4 - 6.

Related pages:
Campfire Cooking
Sun Ovens
Hybrid Solar Ovens

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