Warm One-Pot Meals for Cold Winter Nights
This time of year, there is nothing better than warm comfort food! So pull out your dutch oven and try out this recipe from one of my favorite cookbooks, "Glorious One-Pot Meals" by naturopathic doctor Elizabeth Yarnell. All of her recipes are based on an infusion-cooking method to avoid mushy slow-cooker results. And the best part, all ingredients are layered into one pot at one time so the prep time is fast and the clean up is quick.
This is an easy dish, perfect both for chilly nights and for when you have an abundance of vegetables. Use any veggies you wish, eggplant, carrots, green beans, spinach, broccoli, cauliflower and whatever else you can think of.
For a heartier flavor, substitute dry white wine for the water plus part of the tomato liquid, and use chicken on the bone. If using fresh herbs instead of dried, use one tablespoon of each.
- olive oil spray
- 1/4 medium onion, thinly sliced
- one 14-ounce can tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1 cup orzo (bow tie pasta works well too)
- 1/2 to 3/4 pound chicken breast or thighs
- sea salt and freshly ground black pepper
- 3 to 5 garlic cloves, chopped
- 1/2 small yellow squash, halved lengthwise and cut into 1/2-inch slices
- 1/2 small zucchini, halved lengthwise and cut into 1/2-inch slices
- 1/2 green bell pepper, cored, seeded, and julienned
- 1/2 red bell pepper, cored, seeded and julienned
- 1 tablespoon drained capers (optional)
Preheat the oven to 450 degrees.
Coat the inside and lid of your dutch oven
Scatter the onion in the pot
Drain the tomatoes into a large measuring cup and add water as needed to make 1 cup of liquid. Mix the tomato liquid with the herbs. Chop the tomatoes and set aside.
Add the orzo to the pot in an even layer. Pour 3/4 cup of the herbed liquid over the orzo.
Place the chicken on the orzo and lightly season with salt and pepper. Sprinkle with the garlic.
Spread the tomatoes over the chicken. Layer in the squash, zucchini, and bell peppers, and season lightly with salt and pepper to taste. Pour the remaining 1/4 cup of herbed liquid over all. If using, scatter the capers on top.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Serves 2.
Stay tuned for more Glorious One-Pot Meal recipes!~