Cooking can become quite a hassle when you’re trying to get food done quickly. We don’t always have time to prepare so many things while also trying to keep track of our lives and what we have to do. This logic is what gave rise to fast food and delivery services, but there’s an easy method that applies to homemade food as well and all you need is a pan or a pot.
One pan or pot wonders are dishes that can be created quickly and effortlessly, all you need to do is grab a pan or pot, prepare the ingredients and them mix them all up and watch the magic happen. So, let’s take a look at some of these recipes that we’re sure you’ll fall in love by the time we’re done.
Tabasco Braised Chicken with Chickpeas and Kale
We start off with a kick thanks to this spicy chicken recipe. The flavourful tomato sauce that’s created by combining the tomatoes with onions and Tabasco gives this dish its name. All of that goes a long way in enhancing the flavour of the chicken and chickpeas. A braise would usually take a long time to make but this recipe is quick and easy to repeat. Recipe below is suitable for a family of 4.
1 ½ pounds skinless chicken thighs
2 tablespoons all-purpose flour
kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 white onion, diced
2 15-ounce cans diced tomatoes, including juice
2 15-ounce cans garbanzo beans (chickpeas)
2 cups kale
1 tablespoon Tabasco
½ cup water
We’ll start by seasoning the chicken thighs with salt and black pepper, while heating up a tablespoon of oil over medium height heat in the pot. Once the oil starts bubbling, the chicken in and cook it for about 5 to 7 minutes on each side, then remove it from the pan and add the remaining oil to cook the other half of the chicken.
Once all the chicken is set aside, lower the heat down to medium and put the onions in until they become tender (which should only be about 4 or 5 minutes). Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and water and stir making sure to scrape the bits off the bottom of the pot.
Once this is done, mix the chicken thighs together with the tomato mixture until they simmer. Cook for about 30 more minutes until the flavours mix and then it’ll be ready to serve. We recommend serving it along with some rice or quinoa (there are quite a few things you can do with quinoa too).
One Pan Caprese Pasta
Pasta is certainly one of the most delicious and loved dishes one can make, and this simple dish is no different. If you love Caprese (mozzarella with tomato, fresh basil and olive oil), this recipe is one that you can’t miss if you’re looking for a light main course or a great side dish to your meals. Definitely fits into the Mediterranean Diet! This recipe serves 4.
Prep Time: 10 Minutes| Cook Time: 20 Minutes | Total Time: 30 Minutes
1/2 cup diced white onion
1 tablespoon olive oil
2 1/2 cups dry pasta
1 package of grape tomatoes, sliced in half
5 fresh whole basil leaves
2 teaspoons minced garlic
2 1/2 cups water
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 1/2 cups fresh, diced Mozzarella (about 8 oz)
2 tablespoons Balsamic Vinegar
Chopped basil leaves for garnish
Preheat a 12-inch skillet or a sauté pan up to medium heat with one tablespoon of oil. Cook the onions with this oil until they become tender and soft. Drop the pasta, sliced tomatoes, fresh whole basil leaves, garlic, water, salt and pepper in once the onions are tender and stir them together.
We’re not done just yet, however. We want to bring the pasta mixture to a boil here and letting it really suck in the juices and flavour from all the other ingredients, so make sure to stir it continuously for about ten minutes. You can check this by seeing if the liquid around the pasta has reduced.
Once the pasta is cooked, all we have to do is throw in the mozzarella cheese and let it melt by covering the pan. You can also add some balsamic vinegar and chopped basil once it’s done for extra flavour. Best part? You can eat from the pan if you reduce the quantity four times to have your personal pasta in a pot.
Rustic Chicken with Garlic Gravy
Nothing is quite as good as some well-cooked chicken, and this recipe sure delivers on that front. Your mouth will water instantly once you get a look at the combination that this chicken and gravy make, and your taste buds will explode once you taste it too! You won’t want to leave even a bit of food left on your plate with this pan/pot wonder. You can even use whatever type of chicken you want.
You’re also advised to have a staple on the side, preferably pasta, mashed potatoes or bread so that you can fully soak up and taste the gravy.
Prep Time: 15 Minutes |Cook Time: 30 Minutes |Total Time: 45 Minutes
2 Tbsps. Cooking oil
6-8 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken )
Salt and freshly-ground black pepper
20-22 cloves garlic, separated and peeled (2 full heads)
2 Tbsps. flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
2 Tbsps. Butter
Start off by heating the oven up to 400-degree Fahrenheit (204 degrees Celcius) and set up a rack in the centre of it.
Heat some oil in an oven-safe skillet and pan fry the chicken with some salt and pepper. Cook and turn the chicken regularly for about eight minutes until it’s well browned and then remove it from the pan.
Reduce the heat once the chicken is cooked and remove it from the pat. Add the garlic into the pan and cook it for about three minutes. Sprinkle some flour in and stir it properly such that the flour is fully incorporated into the oil and garlic before putting the chicken back in. Put a lid over the pan and place it in the oven for 30 minutes.
Remove the pot from the oven (with gloves of course) and put it on the stove. Take the chicken out and you could start plating them.
Now it’s time to get to the sauce. Over medium-high heat, whisk in wine into the pan which has all the juices from the chicken, and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the sauce thickens. Turn the heat off and stir in the butter.
Make sure to taste it once it’s done to make sure it doesn’t need any more seasoning and pour it over the chicken before serving.
One-Pot Roasted Red Pepper and Sausage Alfredo
The combination of the pasta and sausage is great, especially if you haven’t really had the chance to do your grocery shopping put have a few hardy ingredients ready in your fridge. There’s vegetables in this dish too, so it’s a great way to sneak them into your children’s diet! It’s also relatively straightforward to cook, so you won’t have to worry about any prior cooking skills.
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes
3/4 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 1/2 cups milk, plus 1/4 cup for the sauce
1 1/2 cups chicken broth, plus 1/4 cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
1/2 cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice
Let’s start by removing the casing from the sausage and discard the casing. To do this, cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers. After that, sauté the sausage in a large pot or pan with some garlic and olive oil at medium heat, make sure to leave it there until it browns.
Stir in the chicken broth, pureed roasted red peppers, milk and pasta; make sure to season it with some salt and pepper to give it some extra taste. Bring it to a boil and then lower the temperature to medium heat so that the pasta is cooked through, though remember to cover it first. If the liquid gets absorbs then add in the rest of the milk or broth.
Now, all we have to do is add and stir in the spinach (though don’t throw all of it in) and the cheeses. Stir it some more until they are melted, and it’ll be ready to serve.
Ginger Beef, Mushroom and Kale Stir-Fry
We’ve had a tonne of chicken and pasta recipes so why don’t we close out with some good old beef. It’s not just beef on its own; this stir-fry brings out the flavours in the kale, mushroom and beef to create a great combo of taste. You’ll feel like you’re eating actual Chinese food by the time you’re done even though kale isn’t a typical vegetable used in Chinese cuisine. This is a dish that you could also prep ahead by marinating the meat a few days before or while making breakfast so that it’s ready to be cooked by the time you return home.
Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes
For the Sauce:
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
2 teaspoons ground ginger
1/4 teaspoon freshly-ground black pepper
For the Stir-Fry:
1 lb. thinly sliced flank steak or sirloin cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced
The most important part of this dish is the sauce, so take all of the ingredients for the sauce, put them in a bowl and whisk them until they mix. After your little mixing session is done, pour the sauce into a zip-lock bag and add the steak in to marinate in the fridge for at least fifteen minutes.
To cook, heat the oil in the pan over medium heat. Once it’s hot, fry the garlic until it’s golden brown before adding in the mushrooms and kale. Once the mushrooms are half cooked, add in the steak slices and stir fry until the meat is cooked to your desired doneness and the sauce has thickened. Serve over some steamed brown rice and you’ve got a wholesome nutritious meal!
Photo Credits: Gimme Some Oven, Host the Toast, Seasons and Supper, Foodie Crush, Yellow Bliss Road