The idea of a one-pot meal has always appealed to me. The fact that a whole meal can be prepared and everything you need for sustenance is in one pot? Magical. The absence of extra dishes piling up on the counters during meal prep also doesn’t hurt, either.
During a quarantine-inspired cleaning frenzy, I came across a cookbook that was given to us as a gift, “Cook It In Your Dutch Oven.” This tried-and-true kitchen essential from the clever folks at America’s Test Kitchen is an absolute treasure. This dish-defying cookbook was a welcome find, with recipes for one-pot meals, bread (bread!) and other side accompaniments. This week’s blog is adapted from the recipe for Classic Chicken Curry. I hope you give it a try!
Don’t have a Dutch oven? No problem! Swap it out for a soup or stock pot, slow-cooker crock pot or any heavy deep pot you have in the kitchen. For this recipe, I used a cast iron pot.
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One-pot Chicken Curry
Adapted from Cook It In Your Dutch Oven, an America’s Test Kitchen publication
Melt butter in the bottom of the Dutch oven or pot of choice on medium heat. Add curry powder, optional spices (if desired), salt and pepper. Cook until fragrant.
Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Add chicken and water to the pot and bring to a simmer. Cover pot and reduce heat to low until chicken reaches an internal temperature of 160 degrees, about 22 minutes. Turn the chicken halfway through cooking. When done, remove from pot and let cool.
Add potatoes to pot with a pinch of salt. Cover and cook until just fork tender. Add cauliflower and cook, stirring occasionally until potatoes are fully cooked, about 15 minutes.
While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
Once potatoes are cooked, stir in chicken and peas until just warmed through. Turn off the heat and add yogurt. Season with salt and pepper to taste and serve.
*As curry is a blend of spices, I like to add an extra pinch of my favorites: turmeric and cumin. These can be found in traditional curry blends and I like to play these up a little more. Feel free to omit, or try your own variation based on your tastes.
The change of season is such a lovely time. The air is crisp, the trees are turning brilliant shades of reds and orange, leaves are piling on the ground, and pumpkins greet us on every doorstep. Walking through our community, and seeing these sights, I am inspired to pull these all into one big pot of wonderfulness. The magic that greets you when a delicious bowl of steaming soup appears in front of you is one of community and love.
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel.
While the squash is cooking, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes, stir occasionally so that your onion does not burn but is slightly golden and caramelized.
Add the cooked squash and 4 cups chicken broth. Bring to a boil, reduce heat to medium-low and cover and simmer for 10 minutes. Take out the cinnamon stick but reserve.
Working in batches, purée soup in blender (or use an immersion blender.) Return soup to pot with the cinnamon stick. If desired, add heavy cream and/or half and half to thin it out to your desired consistency or add more chicken broth. Add the maple syrup to taste. If desired, include a bit of ground cinnamon to taste.
Season soup with salt and pepper. Bring to simmer and ladle into bowls and serve.
(Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
“Spring is on the way!” the kitchen sister sings. Outside the convent door the crocuses agree and now tonight’s evening meal reflects the happy thought by bringing a touch of Spring to the dinner table. During this Lenten season we have been serving lighter meals which have included a wide variety of new soups — mostly vegetable-based and surprisingly successful and satisfying. Our brand new fresh green pea soup is making its debut tonight and we shall see how it tastes.
Today in the bush outside my window I saw a baby robin and now there’s not a doubt that Spring is on its way!
We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.
Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.
Heat the olive oil in large pot or Dutch oven over medium-high heat and add the halved onions to the pot, browning them on both sides. Remove the onions and set aside.
Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
Add a bit more olive oil to the pot and place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the meat to a plate.
Deglaze the pot with either red wine or beef broth—about 1 cup—scraping the bottom with a whisk. Place the meat back into the pot and add enough beef stock to cover the meat halfway.
Add the onions and the carrots, and fresh herbs.
Cover pot and roast, about 1 hour per pound of meat. The roast is ready when it can be pulled apart with a fork.
Optional: Top with mashed potatoes and freshly steamed broccoli
Boil 6 baking potatoes in salted water until fork tender
Drain the potatoes and return to the pot.
In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
Mash potatoes with a hand masher, hand held beater or an electric mixer
Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
Recently a friend drove me to a medical appointment. As we left to return home she asked, “How about lunch?” This had not been in the plans but it was lunchtime and a nice suggestion so I said, “Sure.” The next question was what did we feel like having: a burger, a taco, pizza, Chinese? None of them moved either of us, so I offered another idea, “Further on there is a nice little French bakery that serves lunch, if you wouldn’t mind driving an extra bit.”
Within minutes both of us were savoring the richest flavored onion soup out of individual black wrought iron pots overflowing with melted cheese and boasting a gorgeous golden crusted crouton. Almost simultaneously, we both had the same thought: Why don’t I ever make this at home? Within days she made it for her family and the convent sisters served it for two different retreats. In each case it met with overwhelmingly positive responses.
How long has it been since you served French onion soup?
In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
Add flour and cook, stirring for 2 or 3 minutes.
Add the wine and cook for 2 or 3 minutes.
Add stock or consommé and water, and simmer partially covered for 1 hour.
To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
