One Pot, 3 Recipes — This Week's Meals Solved!

cover-embedPhoto: Courtesy of One Pot.
Let's face it — there are only so many times you can order Seamless for lunch before it leaves a hole in your wallet. And, while throwing together a homemade salad is always a sensible choice, the changing of the seasons has sparked our desire to switch things up and try some hearty, fall-appropriate meals.
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That's where One Pot comes in. The Martha Stewart-approved release serves as an all-in-one guide for cooking with skillets, Dutch ovens, stockpots and the like. As one might expect from the lifestyle queen, the book is chock-full of straightforward recipes that save us from brainstorming meals for the coming work week. There's an entire section devoted to delicious dishes you can whip up with a slow-cooker — we're talking juicy pulled pork and flavorful pot roasts. Let that be your incentive to buy that Crock-Pot, ASAP.
To help you get ahead of the game, we've picked three recipes that will yield enough servings for dinner tonight and leftovers for tomorrow. From baked risottos to bean-free Texas chili, you can now cheat your way to a brown-bag lunch that will make your colleagues' quinoa pale by comparison.
Photo: Courtesy of One Pot.
Baked Risotto with Carrots and Squash
Serves 4. Prep time: 20 minutes
Ingredients
2 tbsp vegetable oil
1 small onion, finely diced
4 garlic cloves, minced
2 tbsp minced peeled fresh ginger
1 tsp ground cumin
Coarse salt
3 medium carrots, cut on a diagonal into 3/4-inch slices (2 cups)
1 cup Arborio rice
1/2 cup red lentils, picked over and rinsed
2 1/2 cups water
1/2 small butternut squash, peeled, seeded, and cut into 1-inch chunks
Lime wedges and fresh cilantro sprigs, for serving
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Instructions
1. Preheat oven to 400°F. In a medium Dutch oven, heat oil over medium-high.
2. Add onion, garlic, ginger, cumin, and 1 1/2 teaspoons salt; cook until onion is translucent, about 3 minutes.
3. Add carrots, rice, and lentils; cook, stirring, for 1 minute. Add the water, and bring to a boil.
4. Add squash and return to a boil. Cover and transfer to oven.
5. Cook until liquid is absorbed and rice is tender, about 20 minutes. Let sit, covered, 10 minutes before serving.
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6. Squeeze with lime wedge, and top with cilantro before serving.
Note: Water is used in the dish to keep it meat-free, but you can use chicken broth instead to give the meal a slightly deeper flavor.
Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Andrew Purcell. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.”
013_Edit_TexasRedChili_art_r1Photo: Courtesy of One Pot.
Texas Red Chili
Serves 6 to 8. Prep time: 40 minutes. Cook time: 3 hours 45 minutes.
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Ingredients
3 lbs trimmed beef chuck, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 tbsp safflower or canola oil, plus more as needed
2 medium onions, coarsely chopped, plus more for serving
7 garlic cloves, minced
2 jalapeño or serrano chiles, seeded if desired, minced
1/2 cup chili powder
1 can (28 oz) whole peeled plum tomatoes, pureed with their juice
4 cups water
2 to 3 tsp white vinegar, to taste
Grated cheddar cheese, for serving
Instructions
1. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high.
2. Working in batches, add beef and cook until browned, about 10 minutes per batch, adding more oil as needed; transfer to a plate.
3. Add remaining tablespoon oil, the onions, garlic, and chiles to pot; cook until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon.)
4. Add chili powder; cook, stirring constantly, until fragrant, about 30 seconds.
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5. Stir in beef, tomato puree, the water, and 1/2 teaspoon salt; bring to a boil.
6. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (If chili seems dry, add a little water.)
7. Season with salt, and stir in vinegar. Serve immediately, sprinkled with cheddar and onion.
Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Christina Holmes. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC
104_Stew_Skillet-Chocolate-Chip-Cookie_art_r1Photo: Courtesy of One Pot.
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Skillet Chocolate-Chip Cookie
Serves 8. Prep time: 10 minutes. Total time: 30 minutes.
Ingredients
6 tbsp unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp coarse salt
1 cup semisweet chocolate chips
Instructions
1. Preheat oven to 350°F. In a bowl, combine butter and both sugars with a wooden spoon until creamy.
2. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chocolate chips.
3. Transfer to a 10-inch ovenproof skillet (preferably cast-iron); smooth top.
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4. Bake until cookie is golden brown and set in the center, about 18 to 20 minutes. Let cool 5 minutes before slicing and serving.
Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Christina Holmes. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC
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