I like to spend as little time in the kitchen as possible, so economical one dish meals are by far my favorite to cook. My ideal recipes contain three key ingredients: a protein, a carb and veggies. Also required is simplicity. I want to get that grub together in that pot one two three and I don’t want to run all over town searching for ingredients. I also want plenty left over to freeze for additional meals. The icing on the cake, of course, is ending up with only one main pot to clean.
Here are five recipes that hit my culinary spot. Their ingredients may be simple, but their combined textures and flavors are full bodied and heartily satisfying:
Beef and veggie stir-fry: Southern Living~ Featuring a colorful combo of veggies: asparagus, carrots, bell pepper, mushrooms and scallions and flavored with garlic, soy sauce, sesame oil, and hoisin sauce, this stir fry meal takes only minutes to cook. Served over rice, it’s also versatile. You can substitute your favorite veggies or even omit the meat if that’s your pleasure. Unlike restaurant take-out, you can be assured all the ingredients are of super quality and prepared with your own high standards of care and attention.
Lentil stew with butternut squash: Good Housekeeping ~ Around since Neolithic times (don’t ask me the date, but it sounds like forever), super economical and healthy, lentils are low in saturated fat, cholesterol and sodium.They’re also an excellent source of protein and dietary Fiber. This stew paired with butternut squash, another healthy heavyweight, packs a powerhouse nutritional punch. The only herb called for is 1/2 teaspoon of dried rosemary. While it does have Romano cheese shavings for zing, I’d sample it for flavor and if it seems a little too tame I’d add some additional favorite herbs — maybe thyme, basil or cumin — a bit at a time. Not having a slow cooker, I’d simmer this on the burner and start testing it for tenderness after about 30 or 40 minutes.
Potato, sausage and kale frittata: Food and Wine ~ This gem of a recipe can be put together, cooked and brought to the table in 30 breezy minutes. Bursting with the protein of both eggs and sausages, it also incorporates potatoes for stick to the ribs carbs along with kale for a gutsy veggie. Parmesan cheese adds a pop of flavor. This is one of those rare satisfying meals that seems both light and robust at the same time.
Skillet lasagna: Food Network ~ This dish appeals to me for 2 big reasons. I adore lasagna, but rarely use my oven (it’s a pain taking out and replacing all my pots and pans every time I use it) so employing a skillet to cook lasagna on top of the stove has my name written all over it. I see the recipe calls for fresh tomatoes which might be a little tricky in the winter, so if it were me I might substitute canned tomatoes or (let me whisper here) prepared tomato sauce. Because the ingredients are all yummy to begin with, I can’t imagine even a neophyte cook messing up this one.
Short ribs, carrots, leeks and rice with lime: Robin Miller ~ If you’re looking for a perfect winter night meal, this hearty dish of slow-cooked braised ribs, carrots and leeks simmered with sherry, honey, garlic and ginger over brown rice is the ticket. Cooking can be done either in a crock pot or if your kitchen is bereft of that appliance, in a dutch oven on top of the stove which will take about half the time — three or four hours. The brown rice calls for the painless instant variety and the lime zest is a snappy flavor addition.