One-Pot Wins

I love making a fancy dinner and engaging in every part of the preparation. Sometimes I really enjoy making a complex main dish and the several delicious sides and sauces to serve with it. There are other times; however, that I prefer to direct my time and energy to other aspects of my life and spend less time in the kitchen. It is on those types of evenings that I find myself extremely thankful for one-pot dishes!

Whether it be a one-pot soup, a one-pan stir-fry, or a one-dish bake, meals that can be prepared, cooked and served in one container end up being super valuable for the recipe box.

This week I have found some amazing one-pot gems that take anywhere from 30 Minutes to an hour to cook, but can be made in just one pot. All of the recipes can be made in a traditional large pot with the exception of the the last recipe which is cooked in one baking pan! This week, enjoy having fewer dishes and let dinner prepare itself with minimal supervision!

pablopots.png

Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

  • 1 Garlic bulb - $0.50 (4)
  • 1 3-inch piece of ginger root - $0.50 (2)
  • 1 Small amount of lemongrass - $1.00 (1)
  • 4-5 Limes - $2.60 (3)
  • 1 16 oz Bag of coconut sugar - $4.65 (2)
  • 1 Red bell pepper - $0.99 (1)
  • 1 Container of soy sauce - $1.99 (1)
  • 1 16 oz tub of peanut butter – $1.99 (1)
  • 1 16 oz bag of roasted peanuts - $3.29 (1)
  • 12 oz Container of linguine - $1.99 (1)
  • 12 oz Container of shell pasta - $1.99 (1)
  • 1 Container of tamarind paste, any size - $4.69 (1)
  • 114 oz can full-fat coconut milk - $1.99 (1)
  • 1 Bunch of spinach - $2.50 (1)
  • 1 Bunch of fresh cilantro - $1.00 (2)
  • 1 Bunch of dill - $1.00 (1)
  • 1 Bunch of green onions/scallions - $1.00 (3)
  • 2 Large carrots - $1.00 (2)
  • 1 Eggplant - $1.50 (1)
  • 1 Bag of mung bean sprouts - $1.29 (1)
  • 1 Large carton of crimini mushrooms - $4.29 (1)
  • 1 oz Container of chili powder - $0.99 (2)
  • 1 oz Container of cumin - $2.98 (1)
  • 2 oz Container of chipotle powder - $4.94 (1)
  • 1 oz Container of ground coriander - $3.19 (1)
  • 1 Yellow onion - $0.89 (1)
  • 1 Jar of vegan marinara sauce - $1.99 (1)
  • 32 oz Container of vegetable broth - $1.99 (2)
  • 2 lb bag of pre cubed butternut squash - $4.99 (1)
  • 1 Can of black beans - $1.12 (1)
  • 1 Poblano pepper - $0.92 (1)
  • 16 oz Container of apple cider vinegar - $4.44 (1)
  • 10 oz Container of cherry tomatoes - $2.79 (1)
  • 1 2lb Bag of brown rice - $1.38 (1)
  • 1 Package of tri-colored bell peppers - $3.99 (1)
  • 1 12-14 oz Package of faro - $5.00 (1)
  • 1 Small serrano pepper - $0.75 (1)
  • 1 or 2 small delicata squash - $1.50 (1)
  • 1 Corn on the cob - $1.00 (1)
  • 2 lbs Baby red potatoes - $2.00 (1)

$80.00 - $90.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $88.60 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $9.46) or substitute with ingredients you have in your cupboard.

  • Salt and Pepper shakers - $3.49 (4)
  • Olive oil -  $3.99 (4)
  • 1 1.5 oz Container of crushed red pepper flakes - $1.98 (1)

Recipe No. 1

One Pot Wonder Thai Style Peanut Pasta Recipe | Cook Time: 30 Minutes

Source: Apron Strings by Donna | Link to instructions

  • 12 oz linguine
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 tablespoon brown sugar*
  • 4 cloves garlic, thinly sliced
  • I tablespoon tamarind paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon red pepper flakes
  • 2 inches of a ginger root, sliced into 1/4 inch slices
  • 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
  • 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 3 green onions, sliced in half lengthwise and then in 2 inch pieces
  • 1 cup roasted salted peanuts, chopped
  • 2 tablespoons peanut butter
  • Add at the end of cooking:
  • One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
  • Juice of one lime
  • Optional garnishes
  • Chopped peanuts
  • Mung bean sprouts

Note: Pad Thai is one dish that I am always in the mood for, and I have enjoyed trying many different renditions. The one adjustment I made when making this dish was using coconut sugar instead of brown sugar to try and keep things on the healthier side, which I have added to the shopping list.

Recipe No. 2

Butternut Squash and Black Bean Chili | Cook Time: 1 Hour

Source: www.loveandlemons.com | Link to instructions

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced, about 1½ cups
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 cups cubed butternut squash
  • 1 poblano pepper, stem and seeds removed, and diced
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle paste or powder
  • 1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes
  • 2 teaspoons apple cider vinegar
  • 1 cup cooked black beans, drained and rinsed
  • 2 to 3 cups vegetable broth
  • juice of ½ to 1 lime
  • sea salt and freshly ground black pepper

Note: You can probably find butternut squash most affordably if you cut it yourself, but I prefer to buy the ready to use cubed butternut squash. You can find it prepared and bagged in the refrigerated produce at most markets.

Recipe No. 3

Green Curry Porridge à la Heidi Swanson | Cook Time: 1 Hour

Source: By Heidi Swanson; shared on Food52.com by Sarah Jampel | Link to Instructions

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemongrass, minced
  • 3 medium garlic cloves, minced
  • 2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided
  • 1 tablespoon ground coriander
  • 10 or so curry leaves, divided (optional but worthwhile)
  • 3/4 cup uncooked brown rice
  • 1 cup uncooked farro
  • 5 cups water
  • 4 teaspoons fine grain sea salt, divided
  • One 14-ounce can full-fat coconut milk
  • 1 small serrano or other hot chile, roughly chopped
  • 1 cup cilantro (stems are fine), plus more for serving
  • 1/2 cup chopped scallion tops, bottoms reserved for serving
  • 1 cup spinach
  • 2 tablespoons lime juice, plus wedges for serving
  • 1 or 2 small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons

Note: This recipe has a video on the website! I always love cooking tutorials! The recipe also calls for optional curry leaves. I didn’t put them on the shopping list, but if you want to have it taste very authentic I recommend finding them at a regional market near you!

Recipe No. 4

1-Pot Vegan Pasta | Cook Time: 52 Minutes  

Source: Minimalist Baker | Link to instructions

  • 12 ounces dry pasta
  • 1/2 small eggplant, cubed
  • 2 cups cremini or button mushrooms, sliced
  • 3 cloves garlic, minced and divided
  • 1 1/2 cups vegan marinara sauce
  • 2 cup water
  • 2 tsp sea salt + more for eggplant
  • 1 tsp ground black pepper
  • 2 Tbsp olive oil

Note: I just can’t get enough of Minimalist Baker! Their recipes are always to die for! Make sure you check out some of their vegan desserts as well.  

Recipe No. 5

Roasted Potato Vegetable Salad | Cook Time: 1 Hour and 10 Minutes  

Source: AberdeensKitchen,com by Aberdeen | Link to Instructions

  • lbs baby red potatoes, halved
  • 1 corn on the cob, husk on
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ½ teaspoon cumin
  • ¼ teaspoon ancho chili pepper powder
  • 1 tablespoon coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
  • Green onion, thinly sliced to garnish
  • 3 tablespoons olive oil

Note: Normally potato salad is a side, but this dish is warm and hearty on its own! If you want something to add to the meal, I would suggest making a side of farro or brown rice, but I loved it as is!  


References

Aberdeen’s Kitchen. (2016, May 25). Roasted Potato Vegetable Salad. Retrieved September 21,

          2017, from http://www.aberdeenskitchen.com website:

          http://www.aberdeenskitchen.com/2016/05/southwest-roasted-potato-salad/

Donna, & Apron Strings. (2015, June 24). One Pot Wonder Thai Style Peanut Pasta Recipe.

          Retrieved September 21, 2017, from http://www.apronstringsblog.com website:

          http://www.apronstringsblog.com/one-pot-wonder-thai-peanut-pasta-recipe/

Jampel, S., & Swanson, H. (2017, February 2). The 1-Pot, 1-Blender, 1-Hour Vegan Comfort Food

          We’ve Made All Winter. Retrieved September 21, 2017, from food52.com website:

          https://food52.com/blog/18977-the-1-pot-1-blender-1-hour-vegan-comfort-food-we-ve-

          made-all-winter

Love and Lemons. (N.D.). www.loveandlemons.com. Retrieved September 21, 2017, from

          Butternut Squash and Black Bean Chili website:

          https://www.loveandlemons.com/butternut-squash-black-bean-chili/

Schulz, D., & The Minimalist Baker. (N.D.). 1-Pot Vegan Pasta. Retrieved September 21, 2017,   

          from minimalistbaker.com website: https://minimalistbaker.com/one-pot-vegan-pasta/