Comforting One Pot Meals

One pot meals, or crockpot meals, are the saviour of busy people. I use them a lot in winter when a casserole, or chunky soup can take care of the heavy cooking for a few days.

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RECIPE: SIBERIAN WINTER HOT POT

From the Kitchen of The Good Food Angel

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This one pot meal is a variation on the traditional beet casserole, or borsht, so popular in northern climes. It is a wonderful power-stew for the cold months, and a great way to eat nutritious vegetables that help protect you from all those winter colds and flus. The fresh citrus juice lifts the dish beautifully, providing lots of Vitamin C.

INGREDIENTS

Sunflower oil for frying

Chopped onions

Chopped garlic

Grated beetroot (you can of course use pre-cooked beetroot in a jar, in which case just cut it into thin strips and throw it in with the juice.)

Grated carrots

Grated celery

Grated potato

Orange juice and zest

Lemon juice and zest

Vegetarian stock powder

Black pepper

Dijon mustard

Chopped parsley or dill

Crème fraiche/sour cream/natural yogurt (optional)

Serve with crusty whole grain rolls

METHOD

Fry off the onions and garlic until soft and add grated vegetables. Add the juice, stock powder, seasonings and water. Bring to boil and simmer gently until cooked. Then add herbs. Garnish with a dollop of crème fraiche/sour cream/yogurt.



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RECIPE: CAMPFIRE CORNCHIP PIE

From the Kitchen of The Good Food Angel

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A lovely one-pot winter dish which children love.

INGREDIENTS

Corn /sunflower oil Chopped onion Chopped garlic Sweetcorn Chopped courgette Finely sliced red pepper Cooked kidney beans Minced beef(optional) Tomato puree and water/passata Chilli powder Bag of tortilla chips Grated cheddar (optional) Tortilla chips

Serve with Guacamole and extra tortilla chips

METHOD

With a little oil, Soften the onions and garlic in a pan. Add the other vegetables and soften. (If using meat, add here and stir until brown.) Add beans, water and tomato puree and chilli powder. Simmer until cooked and reduce sauce if necessary, until nice and thick. Line the bottom of a wide shallow thermos with tortilla chips and pour the chilli mix on top. Sprinkle more chips on top with grated cheese.

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RECIPE: EAZI CHILLI

From the Kitchen of The Good Food Angel

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INGREDIENTS

canola/sunflower oil

chopped onion

chopped garlic

chopped red pepper

chopped carrot

chopped celery

sweetcorn kernels

kidney beans

water

tomato puree

chilli powder

cheese shavings

chopped scallions

taco shells

METHOD

Cover a heavy-based saucepan with oil and heat. Add onions and garlic and soften for a few minutes. Add the rest of the vegetables and stir until they begin to soften. Add kidney beans. Add enough water to cover everything. Add tomato puree and chilli powder according to taste. Simmer gently for about 15 minutes until cooked. Reduce if sauce is too thin. Fill taco shells with sauce and garnish with cheese and scallion. Serve with brown rice, guacamole and tortilla chips

***TIP: If your children won't eat rice, mix some in with the chilli before serving.

VARIATION: This one pot meal recipe works with different vegetable combinations, so vary according to taste. If you prefer a more meaty texture, add some vegetarian TVP or some organic mincemeat after you have softened the vegetables. Brown slightly before adding water

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Remember, healthy eating is enjoyable!

Blessings on your table!

The Good Food Angel.



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