Archives for posts with tag: one pot

  
I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 

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I’ve discovered how great polenta is – cheap, tasty and ready in 5 minutes. Today I had it with a rich veggie casserole, which took 4 minutes to prep and 45 mins in the oven. Can’t beat an easy peasy dinner. 

Pre heat oven to 160 degrees C.

1) in an oven proof dish, place one chopped sweet potato, 3-5 chopped mushrooms, 3-4 brocolli florets and 3 frozen Linda Mcartney sausages. 

2) rinse and drain a tin of lentils and pour into the dish.

3) pour over 1 pint of stock (I used a beef oxo cube, but use a veggie one to make it veggie). 

4) bake for 45 minutes.

5) boil 1 cup of water and 1 cup of milk in a pan on the hob – then pour in 1/2 cup of dry polenta. Stir for 3-5 mins, add cheese and chives.

Looking forward to my leftovers for lunch tomorrow. 

  
Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

  
I’m really into my winter warmers at the moment – any excuse to get out my Le Crueset pan. Whilst this might not look aesthetically delicious, it tasted lovely.

1) chop 1 onion, a handful of cherry or salad tomatoes, 3-5 sun dried tomatoes.

2) in a pan on the hob, brown the onion for 3-4 mins, then add all the tomatoes.

3) add a tin of rinsed lentils and 325ml of veg stock. Season and simmer.

4) place 4 Linda McCartney veggie sausages in the oven on a tray and bake for 15 mins.

5) once cooked, chop the sausages and add to the stew. Simmer with the lid in for 5 more mins.

Serve up with mashed sweet potato, brocolli and Aunt Bessie’s Yorkshire puddings (I needed the room in my freezer!).

 

When it feels like November in August, it’s a casserole kind of day. I had some red wine leftover from the weekend (I know, who has leftover wine right?). This casserole is so easy to make, I love a recipe where I can just chuck it all in and let the oven do the work.

1) dust a packet of lamb chunks with flour and brown in a heavy pan on the hob.

2) add 2 chopped carrots, 1 chopped onion and any other veg you fancy.

3) after a few mins, pour in 500ml of vegetable stock and a good glug of red wine.

4) bring to a boil then pop the lid on and place in the oven at 120 degrees C.

5) take a 4 hour nap/ do something productive.

6) boil some potatoes for mash and serve the casserole with brocolli.

Mmmm winey gravy.