One Pot Wonders
Super easy beef and chicken pot recipes.
There is nothing more satisfying or delightful for a home chef than throwing everything into one pot and cooking or baking it in the oven. It just makes life easy and a tiny bit more enjoyable.
One of the best investments a home chef can make in her kitchen is to purchase a quality Dutch oven that can hold a whole chicken or more. These stove top to oven pots make for some of the tastiest meals your family will have the pleasure to eat. Here are some of our favorite one pot meals that we make all the time for dinner on weekdays and Shabbat – including a terrific dessert recipe that is just a snap to make.
For more great one pot recipes and Summer Meal Ideas go to www.kosherstreet.com
Beef Pot Pie
- 3 lbs. chuck roast, trimmed into cubes (sprinkled with salt and pepper)
- 3 tbsp. olive oil
- ½ stick margarine
- 1 ½ cups sliced portabella mushrooms
- 2 medium onions, diced
- 2tbsp. tomato paste
- 4 garlic cloves, minced
- 2 tsp. dried thyme
- ¼ tsp. dried rosemary
- ¾ cup unbleached all-purpose flour
- 1 cup dry semi sweet red wine
- 4 cups chicken broth or water
- 1 cup soy milk or almond milk
- 1 lb bag of frozen peas and carrot medley (do not thaw)
- Puff Pastry sheets
Pat beef dry with paper towels and season with salt and pepper.
Heat 2 tbsp. olive oil in large Dutch oven over med-high heat until shimmering. Add half the meat and cook, stirring occasionally until well browned (8-10 minutes) transfer to large bowl and set aside – repeat with remaining olive oil and beef.
Add the margarine to the dutch oven and melt over med-high heat. Add the portabellas, onions, and 2 tsp. kosher salt. Cover and cook, stirring often, until mushrooms have released their liquid, about 10 minutes.
Uncover and increase their heat and continue to cook and stir till all the liquid has evaporated and mushrooms are dry and browned (another 10 minutes or so)
Stir in tomato paste, garlic, thyme, and rosemary and cook for about a half a minute. Stir in flour and cook, stirring constantly, about 1 minute. Gradually stir in the wine, scraping up the brown bits
Whisk in the soy milk and broth.
Add back in the browned bits of meat and all the juices it has accumulated and bring to a simmer
Reduce heat to low and partially cover and continue to let it simmer for about 45 minutes. Until meat is tender.
Take the meat off the heat and stir in the peas and carrots and season with salt and pepper to taste. Pour mixture into a 9×13 baking dish.
Now time for the dough – you can make your own with the recipe below or you can take puff pastry sheets and cover the top of your baking dish. Trim any excess dough leaving a half inch overhang over the sides. Press the dough firmly down around the edges to seal in place.
Bake in oven 375 degrees for about 1 ½ hrs till filling is hot and crust is golden
One Pot Chicken & Potatoes
- 3 tbsp. extra virgin olive oil
- 1 package of chicken bottoms and legs
- 1 small bag of baby russet potatoes (you can keep them whole or cut into halves or quarters depending on how small)
- 1 large white onion, julienned
- 1/2 fresh lemon
- 1 -1.5 cups Apple Juice
- Spices you will need about 1-2 tsp of each (mix them in a bowl)
- kosher salt
- black pepper
- smoked paprika
- garlic powder
- dried mustard
Pre-heat oven to 425
Add to the bottom of a dutch oven or chicken roaster pan the olive oil. Lay all your pieces of chicken in the bottom of your pan. Sprinkle over the tops of your chicken the entire spice mixture – distributing the spices evenly over the chicken tops. Add the potatoes to your pot and place them on top of the chicken. Then add your sliced onions. Sprinkle a little more kosher slat and pepper over everything. Squeeze the half lemon over everything, and drizzle about a 1 tsp. more of olive oil as well. Pour in the Apple juice (the juice should cover your chicken but not your potatoes entirely) and bake the chicken covered in oven for about 1 .5 hours. Check midway that your liquid has not evaporated totally – and adjust accordingly.
Serve with a side of steamed broccoli or vegetables.
Deep Dish Chocolate Chip Cookies: An Easy Shabbos Dessert!
Can keep them warm in the oven or the blech Friday nightuse 4″ ramikens for this recipe.
- 3/4 cup Light Brown Sugar
- 3/4 cup + 1 Tbsp. Granulated Sugar
- 1 cup unsalted margarine
- 2 large Eggs
- 1 t Vanilla Extract
- 1 t Sea Salt
- 3 Cup all-purpose, unbleached Flour
- 1 t Baking Soda
- 1/2 cup Dark Chocolate (cut into 1/2″ chunks or smaller)
Preheat oven to 375° F
Beat together the margarine, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sea salt.
Sift together the flour and baking soda. Stir into batter, then add chocolate chunks and stir until well mixed.
Roll into 1 1/2″ thick logs. If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about 3/4″ thick.
Fill ramekins 1/2″ deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 12-18 min., or until top starts to turn golden brown. (Remember you want them slightly undercooked, but not too doughy.)
Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream. Grab a spoon and enjoy.
Cookie recipe adapted from Bo Freiberg cookbook.