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By Jeff Altman and The Staff of How2Cook.info Published By The Big Game Hunter, Inc.
Copyright 2011 The Big Game Hunter, Inc.
Introduction As much as I enjoy elaborate meals, I also hate cleaning up after them. Having bowls and pots scattered all over the kitchen is a tremendous disincentive many nights from cooking. It's why I thought that I would share with you some easy one pot recipes that you will enjoy for years and year.
Jeff Altman The Staff of How2Cook.info
Chicken Stew 2 tablespoons olive oil 2 stalks celery, cut into bite-size pieces 1 carrot, peeled, cut into bite-size pieces 1 small onion, chopped Salt and freshly ground black pepper 1 (14 1/2-ounce) can chopped tomatoes 1 (14-ounce) can low-salt chicken broth 1/2 cup fresh basil leaves, torn into pieces 1 tablespoon tomato paste 1 bay leaf 1/2 teaspoon dried thyme leaves 2 chicken breast with ribs (about 1 1/2 pounds total) 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic) Serving suggestion: crusty bread Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.
chopped 1 can tomato juice 1 large can diced tomatoes 3 cans dark red kidney beans chili powder salt and pepper Brown ground beef with salt and pepper and chopped onion. Shred or cut the chicken into bitesize pieces. or add a few splashes of habanera sauce. drain. ground beef 1 large onion. If it doesn't have enough kick for you. Chili 1 1/2 lbs. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through. Add tomato juice. then taste. Add chili powder until it turns a rich. press to submerge. Using tongs. If all you can taste is the tomatoes. about 25 minutes. Discard the skin and bones from the chicken breasts. with liquid. turning the chicken breasts over and stirring the mixture occasionally. Bring the stew just to a simmer.Add the chicken breasts. tomatoes and beans. add a little more salt. Return the chicken meat to the stew. Macaroni and Cheese . bring to simmer. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency. transfer the chicken breasts to a work surface and cool for 5 minutes. or a few pinches of sugar. Season with salt and pepper. Bring the cooking liquid to a simmer. to taste. add more chili powder. Continue to simmer for a while longer. reddish-brown color. about 10 minutes. Discard the bay leaf. Ladle the stew into serving bowls and serve with the bread.
slowly bring milk/macaroni mixture to a simmer.2 cups (about 1/2 pound) large elbow Macaroni. diced tomatoes (optional) black pepper to taste (optional) Place raw elbow macaroni in colander and quickly rinse under water. chopped parsley. add milk. stir in grated cheese of your choice. Once the mixture comes to a simmer. add a little more milk or water to mixture (in small amounts) until the macaroni is fully cooked ( about 5 minutes). swiss. . Turn off heat. immediately turn down heat to LOW. bread crumbs. mustard powder and nutmeg. On medium heat. butter. The macaroni will slowly cook in the milk. Drain. salt. In medium sauce pan (about 3. mozzarella. DO NOT LEAVE THE STOVE! Trust me. raw elbow macaroni. additional 1/4 cup milk or water for final cooking 1 tablespoon Butter 1/2 teaspoon Mustard powder 1 teaspoon Salt. When the milk has evaporated. gouda. It will boil over if you walk away. cheddar. If macaroni is not cooked fully.5 qt). parmesan. plus additional for final season later generous dash of Nutmeg 1 cup Grated Cheese (jack. uncooked 2 cups low fat Milk if needed. asiago. stirring the macaroni frequently as it comes up to a simmer (This will separate macaroni and keep them from sticking together). pecorino) bacon bits. Stir the cheese evenly into the macaroni. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly Cook for about 15-20 minutes or until milk has been fully absorbed.
cut into fourths 4 medium carrots. beef ar chicken boullion granuals 2 large potatoes. broken into pieces ¼ cup grated Parmesan cheese In a large saucepan cook meat and onion until onion is tender and meat is browned. spaghetti sauce. Add noodles and reduce heat. cut into fourths 1 large apple of your choice. Cover and cook 17-20 minutes or until noodles are tender. This will allow macaroni to plump up and absorb any excess milk. Take a final taste and add additional salt to taste. stir one more time. Add mushrooms and garlic and cook until mushrooms are tender. Drain fat and return to pan. Spaghetti 1 lb ground beef or sausage 8 ounce fresh mushrooms. Add broth. Kielbasa 2 cups water 2 tsp. finely diced 1 clove garlic minced 1 14 ounce can chicken broth ( or homemade) 1 26 ounce (or so) jar of spaghetti sauce ½ cup water 8 ounces uncooked spaghetti. and water and bring to a boil. cut in 1 inch pieces and half lengthwise 2 large onions. cut into wedges . sliced 1 onion. You will need to stir this occasionally and add more water if necessary. Add Parmesan cheese.Place lid on top of pan and cover for about 5 minutes. Before serving.
grated fresh ginger . cut into disks salt and pepper. Worcestershire sauce. split lengthwise and cut into 2 inch pieces In skillet. Cover and simmer until vegetables are tender (25 to 30 minutes). Add soup. water. Layer potatoes. brown chops.4 to 6 polish kielbasa. Sprinkle with salt and pepper. Pour off fat. or one whole kielbasa "rope". salt. caraway. Serve with rice or noodles and/or bread Pork Chops 4 pork chops (about 1 pound) 1 can tomato soup 1 /2 cup water 1 teaspoon Worcestershire sauce 1 /2 teaspoon salt 1 /2 teaspoon caraway seeds or oregano (optional) 6-8 small whole potatoes or 3 medium. thinly sliced 1 tablespoon(s) peeled. quartered 4 small carrots. Layer on apples and kielbasa disks. carrots. Cover and simmer for about 45 minutes Tangerine Beef Stir Fry 3 (about 1 1/2 pounds) tangerines 1/4 cup(s) dry sherry 2 tablespoon(s) hoisin sauce 2 tablespoon(s) cornstarch 2 tablespoon(s) soy sauce 1 (about 1 pound) beef flank steak. and onions in the bouillon. to taste Heat water and bouillon to boiling in a large pot. potatoes and carrots. cut crosswise into 1/8-inch-thick slices 5 teaspoon(s) vegetable oil 1 bag(s) (12 ounces) broccoli florets 1 red pepper.
combine cornstarch. heat 1 teaspoon oil over medium-high heat until very hot. grate 2 teaspoons peel and squeeze 1/4 cup juice. ginger. and 1 cup water to boiling over high heat. combine margarine. Meanwhile. stirring. With small knife. or until vegetables are tender-crisp. with vegetable peeler. heat lemon juice.to 3 1/2-quart microwave-safe casserole. Add rice and stir to coat. In nonstick 12-inch skillet. and shallot. wine. Return vegetables and beef to skillet. with tail part of shell left on 3/4 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground pepper From lemons. Transfer to bowl with broccoli mixture. slice peel very thinly and set aside. Shrimp Risotto with Lemon 2 lemons 2 can(s) (14 1/2 ounces each. stirring. red pepper. Cook. set aside. In covered 2-quart saucepan.From 1 tangerine. uncovered. minced 2 cup(s) Arborio rice (Italian short-grain rice) or medium-grain rice 1 cup(s) frozen peas 1 pound(s) shelled and deveined medium shrimp. Add broccoli. Add juice mixture to skillet and heat to boiling. and peel to skillet and cook 3 minutes. Squeeze 1/2 cup juice from tangerines. In same skillet. and steak. 3 1/2 cups) chicken broth 1/2 cup(s) dry white wine 2 teaspoon(s) margarine or butter 2 teaspoon(s) olive oil 1 medium (2 tablespoons) shallot. In medium bowl. remove peel. in 3. Cook on high 1 minute. remove any white pith from peel. . in microwave oven on high 2 minutes or until shallot softens. broth. or until lightly browned. add half of beef and cook 2 minutes. stir in sherry and Hoisin sauce and set aside. heat through. boil 1 minute. Transfer to large bowl. soy sauce. oil. Repeat with remaining 2 teaspoons oil and beef. heat 2 teaspoons oil over medium-high heat.
Add onion and carrots and cook for 15 minutes. Lamb Tagine 2 teaspoons paprika 1/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon kosher salt 4 tablespoons olive oil 2 1/2 pounds lamb loin. Add some of the lamb to the pot and brown on all sides. Add the garlic. Cover and cook on Medium Temperature 3 to 4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm. roughly chopped 1/4 cup fresh flat-leaf parsley leaves. Repeat with the remaining lamb. combine the paprika. shrimp. and pepper. peeled into thin strips 1 clove garlic. and 2 tablespoons of the oil. Stir in frozen peas. Heat the remaining oil in a Dutch oven or large pot over medium heat. roughly chopped 3/4 cup Kalamata olives. stirring once. ginger. cayenne. cumin. salt. Add lamb. thickly sliced 4 carrots. and shake to coat. seal. stirring once. . cinnamon. salt. Return the lamb to the pot along with the onion and carrots. Refrigerate for at least 1 hour and up to 12 hours. finely chopped 1 tablespoon grated fresh ginger zest of 1/2 lemon. grated 1 32-ounce container low-sodium chicken broth 1 10-ounce box couscous 1/4 cup fresh cilantro leaves. pitted and halved In a large re-sealable plastic bag. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 minutes or until most of liquid is absorbed. Add the broth and bring to a boil. and zest and stir. Stir in the couscous. turmeric. cut into 1 1/2-inch pieces 1 medium yellow onion. Transfer to a plate. Transfer to a plate.Stir hot liquid and lemon peel into rice mixture.
about 2 minutes. Pinto Beans and Andouille Sausage Stew 1 pound dry pinto beans 1 tablespoon peanut oil. and set aside for 10 minutes. seeded and diced 8 cups water 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 teaspoons freshly grated lime zest Juice of 1/2 lime Pick over beans to remove any pebbles or broken beans and rinse under cold water.Remove from heat. (see Note) 4 large ripe plum tomatoes. Divide among individual plates. until the bacon is almost crisp (About 7 to 10 minutes). stirring. about 3 minutes. cover with 3 inches of cold water and soak for at least 6 hours or overnight. cover. parsley. Add sausage and bacon and cook. Stir in the cilantro. Drain the beans. continue to cook. Remove with a slotted spoon to a small bowl and set aside in the refrigerator. peeled and smashed 1 cup diced red bell pepper 1 cup diced green bell pepper 1-3 teaspoons minced chile pepper. and olives. Heat oil in a large heavy casserole or Dutch oven over medium heat. stirring occasionally. such as serrano or jalapeño 1 teaspoon smoked paprika. over medium heat. Stir in paprika. Add onions and garlic and cook. or canola oil 12 ounces diced Andouille sausage 3 slices bacon. . Add tomatoes and cook until they release their juice. Add bell peppers and chili pepper to taste. 3 to 5 minutes. stirring. until the mixture is soft. chopped 2 cups diced onions 2 cloves garlic. until soft and lightly brown. Place in a bowl.
to taste 4 large eggs Pinch of paprika.Stir the beans and 8 cups water into the pot. for 1 hour. Drain and refresh under cold running water. garlic. salt and pepper. about 30 minutes more. until the beans are very soft and beginning to break down. . about 3 minutes. 3 to 5 minutes. if desired. Stir in lime zest and juice. adding a little water if the beans are dry. peeled and cut into 1/2-inch dice. and serve immediately. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Reduce heat and simmer. Spread potatoes in an even layer and cook. cook in a large saucepan of boiling water until crisp-tender. crushed red pepper. until tender and browned (15 to 20 minutes for raw potatoes. minced 1/8 teaspoon crushed red pepper 1/2 teaspoon salt Freshly ground pepper. Continue simmering. Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables. uncovered. 10 to 12 minutes for cooked). Stir in the green beans. bring to a boil. cut into 1-inch pieces 2 tablespoons extra-virgin olive oil 2 pounds boiling potatoes. turning every few minutes with a wide spatula. Crispy Potatoes with Green Beans & Eggs 1 cup fresh or cooked green beans. Stir in the reserved sausage and bacon along with salt and pepper. or 5 cups diced cooked potatoes 2 cloves garlic. (optional) If using fresh green beans. Sprinkle the eggs with paprika. spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste.
stirring often. increase heat to high and cook. Place cod on the onions and sprinkle with thyme. Spread the bread mixture over the fish and top with cheese. . (about 2 slices) 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 cup finely shredded Gruyere. until the fish is opaque in the center. Cubed Steak 4 cubed steaks. or Swiss cheese Preheat oven to 400°F. until just starting to soften (about 5 to 7 minutes). cut into 4 pieces 2 teaspoons chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups finely chopped whole-wheat country bread.Baked Cod Casserole 2 tablespoons extra-virgin olive oil. very thinly sliced 1 cup dry white wine 1 1/4 pounds cod. Bake. transfer to the oven and bake for 12 minutes. salt and pepper. paprika and garlic powder in a medium bowl. pork steaks or chops 1 large onion. divided 2 medium onions. about 10 minutes more. drained 1/4 cup dry white wine salt and pepper to taste Heat the oil in a large skillet and brown the onions and meat ensuring both sides of meat are browned. sliced and separated in rings 2 tablespoons vegetable oil 1 can cream of mushroom soup 1 small can sliced mushrooms. uncovered. Toss bread with the remaining 1 tablespoon oil. Cover the pan tightly with foil. stirring often. Add onions and cook. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. until the wine is slightly reduced (about 2 to 4 minutes). Add wine.
stirring. Sauté the chicken for 4 minutes per side. Add the onion and jalapeño. mushrooms and white wine. seeded and finely chopped 3 cups canned black beans. rinsed and drained 1 1/2 cups frozen corn kernels. skinless chicken breast halves 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons olive oil 1/2 cup chopped red onion 1 jalapeño pepper. Lime and Honey-Glazed Salmon with Basmati and Broccolini ¼ cup fresh lime juice 2 tablespoons finely grated lime zest 2 tablespoons honey . Combine the cumin with the cayenne and rub over the chicken. Toss with the scallions. Season with salt and pepper and simmer covered for 20-25 minutes or until meat is tender. Transfer to a cutting board. for 1 minute. Remove from heat. until just heated through. tomatoes. Season to taste with salt and black pepper. and vinegar. stirring. Return the skillet with the pan drippings to medium heat. Add the beans. Slice the chicken and arrange on top of the beans. Heat the oil in a large skillet over medium heat. thinly sliced 2 tablespoons coarsely chopped cilantro 2 teaspoons red wine vinegar Kosher salt and black pepper Place the chicken between 2 sheets of plastic wrap. corn.Drain off excess fat and add the soup. and 3 tablespoons water and cook. Chicken with Black Beans 2 boneless. cilantro. Cook. thawed 1 1/4 cups cherry tomato halves 2 scallions. Pound with a mallet to ½-inch thickness. 1 or 2 minutes.
Cover skillet and return to oven. plus additional for sprinkling 4 teaspoons soy sauce 1 tablespoon olive oil ¾ cup sliced shallots (about 3 large) 1 ½ cups basmati rice 3 ¼ (or more) low-sodium chicken broth 4 5. with stems anchored in rice. Sprinkle salmon with salt and pepper on both sides. Sprinkle rice lightly with salt. bring to a boil. bottom inch trimmed Preheat oven to 450ºF. Bake until salmon is just opaque in center and broccolini is crisp-tender. about 5 minutes. Spoon 1 tablespoon lime mixture over each salmon fillet. Arrange on rice. sprinkle with additional chopped cilantro and serve from skillet. Place broccolini in around fish.to 6-ounce salmon fillets 1 bunch broccolini. . 2 tablespoons cilantro. Whisk lime juice. Cover skillet tightly with lid. Add shallots and sauté until beginning to soften and brown. honey. Stir in rice. Remove skillet from oven. place in oven and bake 10 minutes (rice will be almost cooked through and most of the broth will be absorbed (mix in broth by ¼-cupfuls if dry). lime zest. Heat oil in a large. then 3 ¼ cups broth.2 tablespoons chopped fresh cilantro. set aside. and soy sauce in a small bowl. deep ovenproof skillet or casserole (or Dutch oven) over mediumhigh heat. Drizzle remaining lime mixture oven fish and rice. about 8 to 10 minutes. pressing the salmon in lightly.
roasting chicken 4 small sprigs each fresh rosemary (or thyme. oregano and the remaining salt and pepper. cleaned and dry 3 tbsp olive oil 1 large onion. chopped 4 cloves of garlic. Add the celery. oregano. etc. peeled 1 large sweet onion . chopped 1 8-ounce can tomato sauce 1 28-ounce can whole peeled tomatoes 1 ½ tsp Kosher salt. chopped 1 rib of celery. Serve on pappardelle and garnish with shaved Parmesan cheese. minced 1 bell pepper. Simmer uncovered for 45 minutes to 1 hour. Heat the olive oil in a heavy pot over medium heat and sauté the chicken until brown. Add the onion.) 6 garlic cloves. Add wine 5 minutes before serving.Chicken Cacciatore 6 chicken thighs. whole tomatoes. Season with kosher salt and freshly cracked pepper. peeled and squashed 1/2 lemon 1/4 cup or so of grape seed oil Kosher or sea salt freshly ground pepper 1 small sweet potato 2 medium Yukon Gold potatoes 2 large carrots. sage. Roasted Chicken and Root Vegetables 1 3-5lb. divided ½ tsp oregano ½ cup red wine Shaved Parmesan cheese 1 lb cooked pappardelle Rinse and dry the chicken. garlic and bell pepper and season with ½ tsp of salt and ½ tsp of pepper. tomato sauce. divided 1 ½ tsp freshly cracked pepper.
Add 1/2 can of water. 1 can or jar spaghetti sauce 1 bag shredded mozzarella cheese ` Sliced olives (optional) Combine DRY noodles with sauce. return them to oven and continue to roast while chicken rests). back side up. Roast in 425°F oven for 25-35 minutes (more towards the 35 minute mark if the bird is closer to 5 pounds). 4 cloves of the squashed garlic and 1/2 a lemon into the cavity. Pasta Bake 1/2 lb. toss the vegetables with the remaining herbs. Chicken is done when internal temperature reaches 165°F Remove the chicken from the roasting pan and set on a wooden board to rest for 20 minutes (If the vegetables are not yet done. deep roasting dish. Dry chicken inside and out with paper towels and season the cavity with Kosher salt and pepper. Uncover an area in the center for the chicken. Top with cheese and olives. corkscrew. Put two sprigs of rosemary. . Set the bird on a platter breast side up and rub with oil then sprinkle with salt and pepper. Place chicken in center of roasting dish. Preheat your oven for 425°F. Carve the chicken and serve with accompanying root vegetables or salad to round out the meal. Cut up your vegetables into large chunks about 1 1/2 square. whole wheat noodles like penne. garlic and about an 1/8 of a cup of grape seed oil. remove chicken out of the refrigerator to bring it up to room temperature. Season with salt and pepper and place in a large.Two hours before you begin. then turn the oven down to 375°F and roast for an additional 60-75 minutes. In a bowl. Flip the bird over and repeat on the back and legs. etc.
add olive oil and heat on medium heat. Clambake 2 pounds small new potatoes 8 ounces Spanish chorizo or kielbasa. and cilantro. add sour cream. reduce and simmer for 30 minutes.Bake at 350 for about an hour. Add onion and pepper and sauté until soft. scrubbed . cheese. thinly sliced 1 12-ounce bottle lager beer 4 bay leaves Kosher salt and pepper 8 ears corn. Tortilla Soup 2 Tablespoons olive oil 1 chopped medium onion 1 chopped red pepper 3 minced cloves garlic 1 teaspoon cumin 1 pinch Of cayenne pepper 2 whole skinless.boneless chicken breasts 32 ounces chicken Stock cups enchilada sauce ¼ cups sour cream 1 4oz can green chili In a large pot. chili and enchilada sauce. Serve and garnish with tortilla strips. sliced 1 large onion. shells on 4 dozen littleneck clams. about 5 minutes. and add to onions and peppers. Before serving. Brown on each side (about 8 minutes). cut into thirds 2 pounds large shrimp. sour cream. Cut chicken into small chunks. avocado. Pour in chicken stock. season with salt and pepper. lime. Add garlic and sprinkle in cumin and cayenne and stir. Bring to a boil.
finely chopped 2 garlic cloves. roughly chopped 1 tbsp chopped cilantro for garnish (optional) Heat oil in a large pot and add onions and garlic and cook until translucent (about 5 minutes). chorizo. In an 11-quart stockpot. beer. and the potatoes are tender. or to taste 1 can chickpeas. stirring occasionally for about 20 minutes. 20 to 25 minutes. Transfer to a large platter and serve with the bread and butter. Add all the spices to the pot and cook until fragrant. about 1 minute. . diced or 1 cup canned tomatoes. Cover the pot. onion. drained and rinsed 2 ripe tomatoes. shrimp. combine the potatoes. bay leaves. Add corn. give each guest a bowl filled with water and lemon slices to rinse off sticky fingers. warmed 2 sticks butter.2 baguettes. Cook on grill until the clams open. or 1/2 tsp chili flakes 1 tsp cumin 1 tsp turmeric 1 tsp coriander seed 1 tbsp salt. melted Heat grill to high. 1 teaspoon salt. the shrimp are opaque. poured from a pitcher. and 1/2 teaspoon pepper (Add just enough water to cover the potatoes). finely chopped 1 tsp mustard seed 1 dried chili. Serve with bread or rice. Chickpea Curry 1 tbsp vegetable oil 1 onion. Add the chickpeas and tomatoes and cook. and clams in layers. After the meal. Give each guest a small bowl of butter.
beans and corn and bring to a boil on medium high heat. diced 1 medium yellow squash. stems trimmed. drained. undrained ½ teaspoon ground cumin 2 teaspoon chili powder 1 teaspoon garlic powder 1 medium zucchini. medium. chopped 3 ounces thinly sliced pancetta.Add cilantro garnish if using. salsa and rice. simmer for just 15 minutes then transfer to a large casserole dish. minced 1 pound Swiss chard. diced 1 16 ounce can of pinto. coarsely chopped 2 garlic cloves. leaves coarsely chopped 1 russet potato. chopped 2 carrots. peeled. Reduce heat to simmer and add cumin. black or kidney beans. chopped 2 celery stalks. Simmer for 30 minutes. For a great presentation. serve with tortillas or crackers. peeled. cubed 1 (14 1/2-ounce) can diced tomatoes 1 fresh rosemary sprig 1 (15-ounce) can cannellini beans. Southwestern Vegetarian Stew 6 cups vegetable broth 1 medium onion. yellow squash. Minnestrone 2 tablespoons olive oil 1 onion. diced 1 16 ounce jar of chunky salsa (mild. drained and rinsed 1 16 ounce can of corn. chili powder. rinsed 2 (14-ounce) cans low-sodium beef broth . zucchini. Add broth. or hot) ½ cup uncooked instant brown rice Spray the bottom of a large pot with nonstick cooking spray and sauté the onion until it is translucent. For a simple meal.
to taste. Add oil and turn pan to coat. stirring occasionally. Blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. about 15 minutes. Simmer until the beans are heated through and the soup is thick. Simmer until the chard is wilted and the tomatoes break down (about 10 minutes). sirloin. Sauté until the onion is translucent (about 10 minutes). Season with salt and pepper. and Parmesan cheese rind to the vegetable mixture. .1 ounce piece Parmesan cheese rind 2 tablespoons chopped fresh Italian parsley leaves Salt and pepper Heat the oil in a heavy large pot over medium heat. celery. remaining broth. chopped 1 tsp salt 1 tsp pepper 1 tsp red pepper flakes 5 cups arugula ¼ cup shredded Parmesan cheese Heat a very large nonstick skillet over medium-high heat. Simmer until the potato pieces are tender. Add the Swiss chard and potato. Add the onion. and garlic.) Italian Stir Fry 2 tsp olive oil 1 1/2 cups chopped red pepper 1 1/2 cups sliced mushrooms. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem. carrots. trimmed of fat and sliced across the grain into 1/4&150inch strips 2 medium cloves garlic. about 2 minutes. Add tomatoes and rosemary sprig. sauté for 2 minutes. Stir in the whole beans and parsley. Add the pureed bean mixture. pancetta. baby bella or button varieties 1 lb.
Serve with rice.Add peppers and mushrooms. Add sirloin and garlic to open space in skillet. about 3 minutes. Other Recipe Reports from Jeff Altman and the Staff of How2Cook. Add arugula. stir frequently until it wilts slightly. To serve. sprinkle with salt. sprinkle each portion with 1 tablespoon of cheese. shaking pan occasionally to mix all ingredients back together.info Crockpot Cooking for People Who Can¶t Boil Water Vegetarian Crockpot Cooking for People Who Can¶t Boil Water Chili Recipes for People Who Can¶t Boil Water Crockpot Chicken Recipes for People Who Can¶t Boil Water Pressure Cooker Recipes for People Who Can¶t Boil Water . pepper and red pepper flakes. Turn beef after 1 minute and then continue to cook for 3 minutes more. sauté until peppers begin to soften. Move vegetables to side of skillet.
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.Brown Bag Lunches for Grownups: One Pot Meals for People Who Can't Boil Water We don¶t do print.
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