Easy One Pot Simple Greens And Lentil

1 cup uncooked lentils, rinsed
1/2 cup uncooked brown rice
3 cups chopped carrots
3 cups chopped Swiss chard
3 cups chopped kale
3 cups water
1 pkt onion soup mix
1 tsp dried basil
1 Tbsp olive oil

Get out a large pot. Put all ingredients in, put over medium-high heat and bring to a boil.

Turn heat to low, cover pot, and simmer gently for 25 to 35 minutes, until rice and lentils are tender.

Remove from heat and let sit, covered, for 5 minutes.  Serves 4 to 6.

Need Help In The Kitchen? Follow This Advice

It is not as difficult as you imagine to become a very good chef. Experimenting in the kitchen while developing your skills and strengths is part of becoming a good cook. The following advice is exactly what you need to become a better cook and increase your repertoire of dishes. You can grow as a chef by implementing these suggestions when you cook.

The smaller the item you are cooking, the higher the baking temperature should be. Baking something delicious does not have to involve leaving food in the oven for hours. If you are baking something small, set the oven temperature higher. Just make sure you leave it in the oven for less time.

One of the things that you will need to make sure of is that you do not store your spices above the stove, as this can reduce their quality upon use. Store all of your spices in a cool temperature to maximize the level of flavor that you taste upon consumption.

To maximize the efficiency of the cooking that you do, always make your food in large quantities and when you are finished with the meal, store the meats in freezer bags. This will allow you to create a meal the next day for your family that is still fresh and tastes great.

Spices should be stored in a cool and dark place. When spices are exposed to light and heat, they lose their flavor and it reduces their storage life. Your spices will have a longer shelf life and retain their good taste if stored in a dark, cool spot. Meals prepared with fresher spices are simply more delicious.

For stir fry with an authentic Chinese touch, try using their velveting technique! Prepare a mixture of corn starch, egg whites, seasonings and sherry and set your pork, chicken or shrimp in it for about half an hour. Then, blanch it in hot oil or boiling water for shiny, tender and delicious restaurant quality stir fry.

Flouring the baking pan is called for by lots of recipes. It is necessary for the baking, but leaves an unattractive white coating on the side of the cake. Change the recipe a little and use dry cake mix instead of flour. The unattractive white residue from the side of the cake will disappear.

These tips can greatly help your cooking skills. These ideas should be experimented with at least one time. Practicing these tips will perfect your cooking, and help you create delicious dishes. If you're serious in your efforts, you'll become a more proficient cook in a matter of days.

Easy One Pot Spicy Chicken Bean Mac n Cheese Pot

1 large box (14 oz) macaroni and cheese dinner
1 jar (16 oz) favorite salsa
1/2 cup sour cream
1 tsp ground cumin
2 cups shredded cooked chicken
1 can (16 oz) pinto beans, drained and rinsed
2 green onions, chopped

In a large pot, prepare the macaroni and cheese dinner as directed on the box.

When completed, keep pot on low heat and add salsa, sour cream, cumin, and shredded chicken, and stir to combine, until completely heated through.

Add in the pinto beans and green onions and stir gently to combine.

Serve hot in big bowls. Will serve 4 to 6.

Please Even The Pickiest Person With These Great Cooking Tips

Making your own meals is an excellent way to stay healthy, lose weight and save money. Whether you are a seasoned cook or can barely follow a recipe, we think you will find the tips in this article useful and informative. So read on for some excellent cooking suggestions!

Make sure that you have the place settings set beforehand so that you can reduce the stress that you will have when you are bringing your food to the table. High levels of stress do not mix well when you are cooking, given the danger, so you will want to reduce this as much as possible.

Cheese is one of the best things that you can add to pastas and different types of meats. If you are making pasta, do not forget to buy grated cheese and put it on the table for people to add to their dish. This will improve the quality and texture of the meal.

When you are cooking, use fresh ingredients instead of frozen or dried ones for the best results. Your recipe will be more flavorful if you use fresh ingredients, and the cost can be lower as well.

If you would like to bake a berry desert in the winter (when most berries are out of season), use frozen berries as a delicious and more eco-friendly alternative to fresh ones! Thaw your frozen berries for 45 minutes, drain the excess, then use as you normally would when making a berry pie or cobbler.

Write out a list for all of the ingredients that you will need for a recipe before you go to the grocery store. This way, you will not forget anything. Many people forget one or two important ingredients for the recipe, which causes them to not be able to make the meal.

An easy way to skin nuts. When used in cooking, nuts such as almonds and pistachios need their skins removed. Blanch the nuts by boiling them in a pan of water for one minute. Drain the nuts, and place them on a clean dishtowel. Fold the dish towel over the nuts, and rub vigorously. The skins will rub off onto the towel.

The tips and suggestions mentioned in this article will be useful to a variety of readers with a variety of schedules. Although many people think that cooking their own meals is simply too difficult, you can now see how easy it is! Making your own meals is healthy and economical - your wallet, waistline and stomach will all thank you!

Easy One Pot Spicy Buffalo Chicken Strips

12 to 16 strips (1"x3") boneless, skinless chicken meat, uncooked
1/4 cup olive oil
1 tsp minced garlic
1 can (8 oz) tomato sauce
1 tomato sauce can water
2 Tbsp apple cider vinegar
1/2 tsp hot sauce
1/2 tsp chili powder
1 tsp brown sugar
1 tsp celery salt
1 tsp black pepper

In large pot over medium-high heat, brown the chicken strips in olive oil in small batches, making sure the chicken cooks all the way through. Remove the chicken as it browns to make room for the other strips.

When all the chicken is cooked, return to pot, add garlic and cook for 1 minute longer, stirring constantly.

Turn heat down to low and add all the remaining ingredients to the pot, stirring to coat the chicken well.

Cover pot lightly and simmer very slowly for 30 minutes, stirring a few times during this cooking period.

Serve chicken alone, or on top of a mixed salad, noodles, or rice. May also be served as a snack, like Buffalo Wings, with a side of bleu cheese dip and celery sticks. Will serve 6 to 8.

Easy One Pot Spaghetti And Meat Sauce Dinner

1 lb ground beef
1 Tbsp olive oil
1 tsp dried oregano
2 Tbsp grated onion
1 Tbsp grated garlic clove
1 can (6 oz) tomato paste
1 cup tomato juice
5 cups water
8 oz spaghetti pasta, uncooked

In large pot over medium-high heat, put the oil and ground beef, browning the beef until no pink remains.

Add next 6 ingredients, stir to combine, then cover the pot, turn heat to low, and simmer for 10 minutes, stirring occasionally.

Add the uncooked spaghetti pasta, stir to combine, cover the pot, and simmer for 15 to 20 minutes or until spaghetti pasta is cooked tender, stirring occasionally.

Serve immediately. Will serve 4.

Learning How To Cook Will Save You Time And Money

If you are a "foodie," you are always searching for a better way to prepare and enjoy food. In this article, you will find several pointers to help you get the most out of your cooking adventures. Read on to learn some new and exciting ways to spice up your cooking.

To save on fat when cooking, use applesauce instead of butter. A cup of applesauce is equal to a cup of butter. This will reduce fat and calorie contents of your dessert recipe. It will also make your recipe moist and delicious. Most people won't even be able to tell the difference.

One of the greatest things that you can do is to cook with family members or friends. When you cook with someone else, you will be able to pick up on tricks that they implement and will be able to better yourself as a cook. Talk to them to see how their thought process works, to elevate your expertise.

Salt and pepper are two of the most important ingredients that you can add to your meal when you are cooking. If something does not taste salty enough, make sure to add extra salt in order to avoid a dull taste to your food. Sometimes, it is better to have too much salt than none at all.

Sometimes it can seem like a good idea to pile on all of your ingredients into the pan to save you time from having to cook them all separately. However, this can only prolong the cooking process since most foods need room to breathe in the pan to cook properly while soaking up the spices. Take the extra bit of time to cook them spaced out properly in the pan and you'll have a better tasting dish.

To get professional-looking results when dipping candy in melted chocolate, use a toothpick to dip the soft candy. Push the toothpick into the candy piece about halfway, ensuring not to go all the way through the candy. Dip the candy, drop it on waxed paper to cool, and quickly drop a tiny bit of the melted chocolate over the hole created by the toothpick. The toothpick hole is now cleverly filled with chocolate.

There is no need to let your cooking experiences become boring or dull. There are always new things to try that can bring fun and excitement back into your cooking. Try the tips outlined in this article today and start having more fun in the kitchen and more "yum" on your plate.

Easy One Pot Seafood Recipes

8 oz. shell shaped pasta
1 Tbsp butter
1 Tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup milk
1 can cream of shrimp soup
1 Tbsp prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 small can shrimp, salmon, or albacore tuna, drained

Fill a large pot with water, add salt, and cook pasta according to the package directions; drain well and set aside.

In same pot, add the butter and olive oil, put over medium-high heat, add onion and red bell pepper and cook, stirring, until vegetables soften.

Add the milk and cream of shrimp soup to the pot, stir to blend well, then add the pasta into the pot, stir to combine. Add the remaining ingredients, stirring to combine.

Turn heat to low and simmer gently for 5 minutes just until thick and creamy; stir often. Will serve 4 to 6.

Easy One Pot Reuben Sandwiches

1 can (14 oz) chicken broth
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1/2 Tbsp cornstarch
2 cups evaporated milk (may substitute half and half)
1 Tbsp Thousand Island Dressing
1 to 2 cups shredded corned beef
1 cup good quality sauerkraut
1 cup finely shredded Swiss cheese
salt and black pepper to taste

In a large pot, add the broth, celery, onion, and red bell pepper and bring to a boil, turn heat to low and simmer, covered, just until the veggies are soft.

Put the cornstarch, evaporated milk, and Thousand Island Dressing in a small bowl and whisk until blended.
Uncover pot and slowly whisk cornstarch mixture into the soup. Simmer uncovered, stirring often, until the soup thickens, about 3 to 5 minutes.

Add the corned beef and sauerkraut to soup, stir to blend. Continue to cook on low heat, stirring often, just until the soup gets hot again, then add the Swiss cheese and stir just until the cheese melts; remove from heat. Taste and season as needed.

Serve hot with dark rye bread alongside to mimic a Reuben sandwich. Will serve 4 to 6.

Learn Your Way Around The Kitchen With These Cooking Tips

Cooking is a great way to get the most out of your meals. You can fine tune your meals to taste however you want, and alter them to suit a certain condition, such as meals for those who want to eat healthy or have allergy conditions. The following tips will help you cook.

When cooking any recipe, use the best ingredients that you can afford. Splurge a little on imported cheeses or better quality meats when you can, so that you can experience a restaurant, quality-tasting meal at home. To enhance the experience even further, try to creatively plate up the meal with a little thought, for something different every now and then.

Keep a few pointers in mind if you plan to attempt cooking with skewers. Not all metal skewers are created equal; traditional round metal skewers are not the best option to keep food in place when grilling. Choosing skewers with a different shape can be the secret to keeping your food from the bottom of your grill.

You should store your spices and herbs in a cool dry space out of direct sunlight to avoid flavor loss. Heat, light, and a large amount of humidity can ruin spices and herbs. Ground spices, when stored correctly, can retain flavor for up to a year. Spices that are not ground can keep their flavors for 3 to 5 years. Proper storage is essential to maintaining fresh, robust flavors.

Make sure that if you are planning a party with friends and family, to have each course planned out in advance. You should have an appetizer course, salad course, main dish and dessert. Breaking your meal into courses will give people a chance to digest and appreciate what you have cooked for them.

To keep your cakes from falling flat, mix dense batters by hand with a wooden spoon. Electric mixers beat too much air into the batter, causing the cakes to fall when they are baked. Meanwhile, by using a wooden spoon to gently mix thick batters like carrot cake you protect the consistency of the batter from absorbing too much air.

As stated before, you can get the most out of the meals you consume by cooking. You can create food that best suits you and your needs, whether they are taste based or dietary based. Using the tips found in the article above, you can cook great food that you will love.

Easy One Pot Quick Beef Vegetable Stew

4 cups diced red or golden potatoes (diced small)
1/2 Tbsp cooking oil
1 lb lean ground beef
1 tsp dried seasoning blend (any blend you like)
1 can (8 oz) peas, drained
1 can (8 oz) sliced carrots, drained
1 can (8 oz) cut green beans, drained
1 can (14.5) diced tomatoes
1 can (15 oz) beef, chicken, or turkey gravy

Bring a large pot of salted water to boil, add the diced potatoes, turn heat down so water remains at a gentle rolling boil, and cook potatoes until just knife tender (about 5 minutes); drain well through a colander and set aside.

Put pot back on burner over medium heat, add oil and ground beef, cook until no longer pink, breaking up meat as it browns.

Sprinkle the seasoning over the meat, then add the cooked potatoes into the pot and continue cooking, stirring gently until potatoes are well seasoned.

Add remaining ingredients, turn heat down to low, stir gently. Simmer for about 15 to 20 minutes or until the stew is thickened and bubbling hot.

Serve immediately. Will serve 4.

Easy One Pot Pineapple Shrimp And Rice

1 Tbsp cooking oil
1 medium onion, diced
1 garlic clove, minced
1 lb shrimp, cleaned
1 can (20 oz) pineapple chunks (not drained)
1 can (14.5 oz) diced tomatoes (not drained)
1 tsp soy sauce
3 to 4 cups cooked rice
salt and pepper to taste

Put a pot over medium heat, add the cooking oil and onion; stir and cook until onion softens, then add the garlic and shrimp and continue cooking until the shrimp turns pink.

Add to the pot the pineapple chunks, diced tomatoes, and soy sauce, stirring until combined and warmed through.

Add the cooked rice to the pot, stir to combine. Taste and season with salt and pepper if desired, then serve immediately from pot. Will serve 2 to 4 people.

Work Wonders In The Kitchen With These Utensil Tips

Work Smarter In The Kitchen With These Tools Of The Trade

If you watch cooking shows, you may see the star doing a lot of peeling and mincing and slicing and dicing. Well, that's all nice to watch while the soothing background music plays and the oil is heating in the pot and the camera pans away to the lovely fresh herbs on the counter, etc. etc. But... let's move on to reality.

While all this looks nice in front of the camera, the heavy-duty work is being done by a team behind the camera. And, to get even more real, you never see Junior or Sissy interrupt the star with school papers to sign. Nor does Fido or Fluffy ever wander into the kitchen and throw up on the rug.

Anyway, you get the point. In real life, mealtime doesn't have gentle music playing in the background while scraps of food and dirty dishes magically disappear as we mince and chop away happily.

Since you probably don't have a production team of sous chefs to help you through your mealtime mayhem, I thought I'd share a few ideas for handy tools that make meal prep easier. Let's take a look.

Garlic Slicer

If you had a garlic press, you know that much of the garlic remained in the press and had to be scooped out. Then you can either throw it out or chop it up with a knife, making double work out of what was supposed to be a simple process. Switch to a garlic slicer and you will actually get the whole garlic sliced into either slivers or into tiny minced pieces.

All you have to do is peel the garlic, set it in the slicer, lower the cutter, push, and release. Most slicers have a catcher basket so your garlic pieces are in a container ready to be dumped into the pot. Graters tend to clog up and catch your fingertips, and mincing is just fussy knife work that takes time. Get a slicer and your garlic will be in tiny pieces in a flash.

Flexible Plastic Cutting Boards

Buy a half dozen of these little wonders and you'll never be searching for another cutting board again. Most come color coded, making it even easier to reach for the one you need. I like the flexible design because you can curl them and dump the chopped ingredients easily into the pot, food processor, or blender.

 They are inexpensive enough that you can throw them in recycling when they get beat up looking without worrying about wasting money on new cutting boards. And, since everyone knows you should replace cutting boards often, this is a good thing to remember.

Colanders

Do you still have one colander in your kitchen? For some reason, there are many people who resist the idea of buying more than one or two colanders since, after all, you only use one at a time. But, think of it; how many times do you rinse or drain ingredients during food preparation? Doesn't it make sense in order to save time to have several colanders to grab when you need to quickly move on to the next step in a recipe?

 If you have someone standing around to wash and rinse your colander between uses, you probably don't need another colander. But, I suspect, like me, you don't have that cooking show staff in your kitchen, right? Buy a half dozen inexpensive colanders so you have one ready when you need it.

Measuring Cups and Spoons

I'm sure you have a set of measuring cups and spoons, but, you need two sets, or more. You need dry measure and wet measure, plus a 2 and 4 cup glass measuring pitcher. However, if you also buy larger measuring pitchers (8 and 12 cup size) you will be able to use them as mixing bowls.

 You don't have to spend a lot of money. You may even find a nice selection at thrift or resale shops. The idea is to have plenty of variety in measuring tools so you can grab what you need, and like, easily and quickly, and not have to spend a lot of time cleaning them in between recipe steps.

A Great Knife

You would think this would be a no-brainer, but many cooks continue to struggle along with bad knives they've had forever. The knives may still 'work' but have long ago lost their edge. Invest in just one new great knife. Be choosy and get the best knife you can afford. 

A good knife makes shorter work of cooking tasks and is actually safer to use. Dull, poor quality knives can slip while you try to push it through the food, making them dangerous to handle. Get at least one chef knife and one smaller paring knife and you'll see a big difference in your food preparation.

Chopper

Once upon a time, these little tools were in every newlywed's kitchen. They fell out of favor simply because they were not designed well. Now, with the new emphasis on ergonomics, you can find nicely structured choppers that don't crush your onions into a mush (like the old choppers), are easy on the hands, and do a dandy job on lots of types of foods.

If dicing and chopping a bunch of onions, celery, carrots, radishes, herbs, nuts and other foods doesn't sound like a fun way to spend time in the kitchen, these new and improved time savers are just what you need.

Immersion Blender

This is a tool that should be considered, but only if you are going to follow the safety directions and can keep it out of the reach of children. It is crazy dangerous; you have been warned. Now, moving on. If you cook a lot of soups, and like creamy soups, this is a very handy device.

 Pureed soups and sauces are a snap with an immersion blender. You no longer need to ladle liquid into a blender, pulse it, pour it out into a bowl, repeat, and repeat, and repeat, then pour it back into the pot to reheat. You just stick the immersion blender into the pot, give it a whirl, and you're done.

This is a short list of a few time-savers that I find useful in the kitchen, especially when my sous chef has the day off.  Just kidding. If you don't have a production team working behind the scenes in your kitchen, you may want to give this list of equipment some consideration.

Easy One Pot Chicken And Dumplings

6 pieces chicken (any pieces you prefer, about 3 lbs total)
salt and pepper to taste
2 Tbsp cooking oil
1/2 cup water
1 small onion, diced
1/4 tsp poultry seasoning (or mix of basil, sage, thyme, oregano, or what have you)
1 can cream of chicken soup (or any cream of soup)
1 pkg (10 to 14 oz) frozen mixed vegetables of your choice
1 cup biscuit mix
1/3 cup milk

Season the chicken pieces well with salt and pepper.

Get out a big pot and put it over medium-high heat, add the oil and when it's hot, add the chicken, cooking both sides until browned very well. Don't overcrowd the pot; do this in several batches if necessary.

When all chicken is browned, add it all back into the pot, add the water, onion, and poultry seasoning, stir gently, then put lid on pot, turn heat down to low, and simmer gently for 30 minutes.

Add the soup and vegetables to the pot, stirring slightly to combine, then put the lid back on the pot and continue simmering over low heat for 10 minutes, checking once or twice and stirring to make sure soup blends well.

In a bowl, stir together the biscuit mix and milk with a fork just until combined; it will be a little sticky.

Take the lid off the pot, and carefully drop biscuit mix a spoonful at a time onto the top of the chicken stew.

When all dumplings are dropped onto stew, let simmer with the lid OFF for 10 minutes, then put lid ON and simmer for another 10 minutes. This will ensure the dumplings are cooked through and still light.

Remove from heat and serve hot, spooning into large bowls with a piece of chicken, some vegetables and liquid, and a few dumplings in each serving. will serve 3 to 6.

Easy One Pot Minute Minestrone

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp Italian seasoning blend
1 can (48 oz) chicken broth
1 cup tomato-vegetable juice
2 tsp red wine vinegar
1 can (14 oz) diced tomatoes
1 can (14 oz) garbanzo beans, drained
1 can (14 oz) cut green Italian style beans, drained
1 can (4 oz) sliced mushrooms, drained
salt and pepper to taste

In a large pot over medium heat, put the olive oil and onion and cook until the onion is just softened, then add the garlic and cook just until garlic is fragrant, about 1 minute.

Add the seasoning, chicken broth, tomato juice, and red wine vinegar and cook until heated thoroughly.

Turn heat to low and add the remaining ingredients. Slightly cover pot and simmer slowly for 10 minutes.

Taste and season with salt and pepper if needed.

Serve immediately in big bowls with bread if desired. Will serve 4 to 6.

Cookware Advice For Your One Pot Meals

The Pot For Your One Pot Meals - Options To Ponder

When you cook meals in one pot, you realize that not every pot is created equal. Your big stainless soup pot and equally big cast iron Dutch oven just don't produce identical results. All sorts of variables come into play. This can be frustrating, especially if you didn't plan on some of the things that can happen.

As they say, forewarned is forearmed. The fact is, different recipes for one pot meals call for different pots. Being forewarned about this will help you choose the proper pot for the dish. Let's take a look at a few types of pots to see how they would be good, or bad, in certain instances.

Stainless Steel Pot

You most likely have a set of pots and pans, with at least one very large pot that you use, perhaps, for boiling spaghetti. One advantage to these pots is they are relatively light in weight (when compared to cast iron), which means you can have a very big pot and still be able to move it around. They go right into the dishwasher, too.  The lids are usually pretty tight fitting. Stainless steel is a 'nonreactive' material, which means you can cook acidic foods without worrying about pitting or stripping the surface.

These pots, however, are not good heat conductors. Most of the heat will be on the bottom of the pot, with little heat traveling up the sides or being retained there. That means a slow simmering stew may be bubbling on the bottom, but not bubbling on the surface and in the middle. This is a pot that needs watching if you're trying to maintain a slow simmer throughout the contents.

Raw Cast Iron Pot

Often referred to as a Dutch oven, these pots are used for roasting or braising meat, and for making thick stews. The advantage to these pots is they are very durable. The better models heat evenly on the bottom and up the sides and retain the heat well, and when put on low heat, the contents will simmer slowly. A cast iron pot is also naturally non-stick if seasoned and maintained properly. Food cooked in raw cast iron also has an added benefit of absorbing iron, a necessary nutrient.

These pots are, however, very heavy. They are also 'reactive' meaning acidic foods may pit or damage the surface, and boiling food in water in a cast iron pot is not recommended. They take a longer time to heat up and to cool down, which can be both an advantage and a disadvantage, depending on the situation. Very inexpensive models may have 'hot spots' on the bottom. Raw cast iron pots need to be seasoned and re-seasoned routinely to maintain their natural non-stick coating. You cannot put a raw cast iron pot in the dishwasher.

Enameled Cast Iron Pot

One way manufacturers have eliminated the problem of the cast iron pot being 'reactive' is by applying an enamel coating. These pretty pots have all the benefits of cast iron without the problems associated with maintaining the interior and protecting it from acid and other detrimental elements. They are available in a wide range of sizes, shapes, and colors and make a pretty addition to any kitchen.

Now for the down side. They can be very expensive. However, average priced cast iron manufacturers have upped their game and are producing enameled cast iron pots to compete with the more expensive brands. Of course, these pots are very heavy.

Aluminum Pot

This is a lightweight material that also heats up fast and conducts heat well throughout the pot. Aluminum pots are also relatively inexpensive.

The bad news is, aluminum is very reactive to acidic foods, making it susceptible to pitting and discoloration. It is also rather soft and may scratch easily. This causes health concerns if used over time. To solve this problem, look for anodized aluminum. It is more expensive than raw aluminum, but the benefits are well worth it if you're considering buying aluminum.

Copper Pot

These are pretty pots that conduct heat very well. They are available with stainless steel linings so you can have the shiny copper outside with a non-reactive inside for cooking.

Yes, copper is a reactive cooking surface if not coated with stainless. Any acidic ingredient will actually transfer a metallic taste to the food you are cooking, and in some cases a gray discoloration. But, again, with a stainless interior, a copper pot can be a good choice if you want a pot that heats well, is lighter in weight, and cooks food evenly. Also, copper needs polishing, which may or may not make a difference to you. It's just another thing to keep in mind.

Conclusion
 

When it comes to choosing a pot to use for your one pot meals, you have many choices. Read through the advantages and disadvantages for each and decide what's important to you. Think about the dishes you most often make, consider the price, weigh the quality and convenience, and then go out and get the pot you need to start creating those delicious one pot meals.

Easy One Pot Italian Veggie Bean And Pasta Pot

1 Tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 small zucchini, washed and diced
1 box or can (48 oz) chicken broth
1 can (14 oz) cannelini beans, drained
1 can (14 oz) diced tomatoes, Italian style
1 bag (12 oz) frozen mixed Italian style vegetables
2 oz. uncooked spaghetti pasta, broken up into fourths
salt and black pepper to taste

Put the olive oil in a big pot over medium-high heat, add the onion and celery, and cook until softened slightly, then add the zucchini and continue cooking until zucchini starts to soften.

Add the remaining ingredients, bring to a boil, immediately turn heat down to low, cover pot, and simmer gently for 10 to 12 minutes or until the pasta is tender.

Taste and season with salt and pepper if desired. Serve in big bowls with crusty bread. Will serve 6.

Easy One Pot Indian Spiced Lentils And Brown Rice

1 Tbsp butter
1 Tbsp olive oil
1 medium onion, diced small
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamon
1 bay leaf
1/2 cup brown rice
1/2 cup lentils, rinsed
2 1/2 cups water
1 Tbsp heavy cream (optional)

In a large pot, put the butter and olive oil over medium heat, stirring until butter is melted.

Add the onion and cook just until softened, stirring often.

Add the salt, cinnamon, ginger, cardamon, and bay leaf, stir and cook for 1 minute, then add the brown rice and lentils, stirring to combine.

Add the water, stir, turn heat to low, and cover the pot.

Simmer for 45 to 55 minutes or until the lentils and rice are tender and liquid has been absorbed. Remove from heat and stir in heavy cream if desired.

Serve immediately. Will serve 4 to 6.

When Ingredients Go Missing Try These Simple Substitutes

What happens when you find yourself right in the middle of cooking dinner and find out there's something missing? Perhaps you reach for the tomato juice in the refrigerator and find an empty can. Or the milk carton is surprisingly lightweight when you pick it up.  Or the package of cream cheese you knew you had is now just a mirage.

If you have been the victim of 'empty carton syndrome' in your house, you know what I'm talking about. When you are trying to get dinner on the table in a hurry, it's not a good time to find out you're missing an ingredient.

But, there are a few simple substitutes that work well enough to get your dinner out of the pot and onto the table. When you don't want to skip an ingredient entirely, these substitutes may be the next best thing.  Let's have a look, and the next time an ingredient goes missing, give these substitutes a try.

Tomato Juice - If a recipe calls for 1 cup of tomato juice, try instead mixing 1/2 cup tomato sauce and 1/2 cup water. You may have to adjust the taste a little by adding salt.

Tomato Sauce - Mix a 6 ounce size can of tomato paste plus 1 cup of water to equal a 15 ounce size can of tomato sauce.

Ketchup - If you're cooking with 1 cup of ketchup, not serving it as a condiment, you can mix up a reasonable substitute with 1 cup of tomato sauce, 1/2 cup sugar, and 2 tablespoons of vinegar.

Chili Sauce - To substitute for 1 cup of chili sauce, mix together 1 cup tomato sauce with 1/4 cup brown sugar, 2 tablespoons vinegar (any kind you like), and a dash each of cinnamon, ground cloves, and allspice.

Cream Cheese - For the missing cream cheese, substitute some ricotta cheese or cottage cheese, and beat it with an electric mixer until smooth and creamy. If it seems too runny, press it through some cheesecloth.

Half and Half or Cream - Add a little butter or oil to whole milk, or use evaporated milk.

Buttermilk - Substitute the same amount with plain yogurt.

Dry Mustard - Replace 1 teaspoon of dry mustard with 1 tablespoon prepared mustard.

Brown Sugar - For 1 cup of brown sugar, mix together 1 cup of regular white granulated sugar with 1/4 cup molasses.

Cream of Soup - When a recipe calls for a condensed cream of anything soup, you can substitute a sauce made of 2 tablespoons butter, 2 tablespoons flour, 1/2 cup broth, and 1/2 cup milk. Cook in a saucepan until it thickens, then use in the recipe.

When you're trying to prepare dinner in the shortest time possible, you really don't have time to run to the store to get ingredients that have gone missing.  Try these simple substitutes when you need to keep the dinnertime production in motion!

Easy One Pot Harvest Squash Chili

1 Tbsp olive oil
1 small green bell pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 cup water
1 can (15 oz) garbanzo beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup diced uncooked butternut squash
1 Tbsp chili powder
2 tsp cumin powder
salt and black pepper to taste

In a large pot over medium heat, add the oil, green pepper, and onion and cook until the vegetables are softened slightly, then add the corn and stir, cooking until the corn is heated through.

Add the remaining ingredients, stir, bring to a boil, reduce heat to low, cover the pot slightly and simmer slowly for 15 to 20 minutes. Stir several times during this cooking time. Taste and add salt and pepper if needed.

Remove from heat and serve chili in bowls with bread for dipping if desired. Will serve 4.

Easy One Pot Fresh Tomato Zucchini Turkey Stew

1 lb ground turkey
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp cumin
1 small onion, diced
1 garlic clove, minced
1 can (6 oz) tomato sauce
1 tomato sauce can of water
6 small zucchini, rough chopped
6 Roma tomatoes, diced
2 cups cooked brown rice
salt and pepper to taste

Put a large pot on medium heat, add the turkey and olive oil, breaking the turkey up as it cooks. When turkey is no longer pink, add the oregano, cumin, and onion and cook until onion is just softened, then add the garlic and cook, stirring, 1 minute.

Add the tomato sauce to the pot plus the same can filled with water, stir to combine, then add the remaining ingredients, stir to combine, then turn heat to low, cover pot, and simmer gently for 15 to 20 minutes, stirring occasionally. Taste and add more salt and pepper if desired.

Serve hot in big bowls. Will serve 4 to 6.

Quick Tips For A Organized Kitchen

Pantry Organization - The Surprising Time Saver

When it comes to saving time in the kitchen, having everything you need within reach is probably one of the most important things you can do. If you've set up different areas in your kitchen, one for prep work, one for cooking, one for cleaning, and one for planning, you know how much easier it is to find things.

However, inside those centers lurks a hidden clutter - the pantry. Yes, behind that door is an accumulation of hundreds, if not thousands, of trips to the grocery store, ending in a hurried stashing of all your supplies. The result is a mess.

You can close your eyes to this mess by closing the door, but it comes back to haunt you every time you try to make a quick meal.  The moment you open that door and start hunting and digging for supplies, precious time starts ticking away. That's why organizing your pantry is so important to the overall success of your mealtime streamlining process.  Let's take a look at a few suggestions for tackling this area of the kitchen to organize it properly.

Clear the Decks

Trying to sort through every little packet, jar, box, and envelope while it sits on the pantry shelves is going to just frustrate you. There's no way around this task; you must completely clear out your pantry.
Get out boxes and start taking everything out of the pantry. You may want to keep a trash can or box handy for items you know are either outdated or that you will never use. Once the entire pantry is empty, you can wipe down the shelves and get ready to organize.

Rethink the Space

If you put the stuff back into your pantry in exactly the same way it came out, chances are you will fall into the same clutter trap in no time. You need to redesign your pantry space to make better sense. That doesn't mean you need to invest in expensive storage units or completely rebuild your pantry.  It does mean you need to rethink the area you have and look at empty space with a critical eye.

Does your pantry have a door? If so, attach narrow shelves to the door, or hang a 'shoe bag' over the door. That little extra space can add up to a whole lot of storage. Also, because the spot is small, it can corral some of those tiny little packets that keep getting pushed to the back of the pantry.

Install 'step shelves' so the items in the back are lifted up and you can see them. Invest in inexpensive 'lazy Susan' type units so you can spin items to the front where you can get a hold of them. If you have space on the floor, think of the space more like a drawer, putting plastic bins down that you can pull out, rather than rummaging around trying to unearth items that are buried behind other items.

Think in Groups

The most efficient way to organize items in a pantry is by use, not by size. If you rarely use that bottle of sesame oil, then why keep it up front? I know it's small, but it makes more sense to put it in the back on your 'step shelf' than in the front where you are constantly moving it to get at bigger products you use every day.

Keep the items you use most frequently up front and at eye level. Organize them by type so you know without even looking where you will need to reach for the canned tomatoes, the spaghetti noodles, or the breadcrumbs.  If you have seasonings, spices, and herbs you use almost every meal, keep those in one bin right in front, and put the remaining spices on a 'lazy Susan' in the back of the pantry.

If you buy in bulk, you will obviously have large bags and boxes of food items you use often. You can put small amounts in reusable containers and keep the items in the 'grab and use' area of the pantry or you can keep the items in bulk and put them in plastic bins on the lower level or on the floor. Using plastic bins allows for sliding them out from the pantry, like a drawer, keeping the products more accessible. Either method gets the products you use most often up front, making mealtime preparation faster and easier.

Put it Where it Belongs

Once you have your pantry organized in easy to grab groups, you need to keep it that way. You may wish to label bins, either with words or pictures, to help the family put things where they belong. Even the youngest child will understand that the rice goes in a bin with a picture of rice on it. This is one way to eliminate the "I don't know where it goes" cry.

The trickiest part of this whole organizing task is keeping things where they belong. Constantly nagging the family to "put it back where it belongs" gets tiring for everyone. You may have to monitor things for a while and come up with some teaching method for those who carelessly ignore your efforts. Of course, the consequences are simple and evident when dinner is delayed because somebody didn't put the beans back where they belong. 

Getting dinner on the table fast, and with less effort, is a goal we all have. None of us wants to spend all day or night in the kitchen. When time is at a premium, mealtime preparations can be given a time-saving boost by giving your pantry a make-over. As simple as it sounds, that little space in your kitchen can cost you a lot of time or save you a lot of time. You choose!

Easy One Pot Fresh Fish Gumbo

2 Tbsp peanut oil
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) vegetable broth
1 can (10.5 oz) whole corn kernels, drained
2 bay leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 can (14 oz) sliced okra, drained
1 lb fish filets (firm white fish), cut into 2 inch pieces
salt and pepper to taste
dashes of hot sauce if desired
cooked rice for serving if desired

Put oil in a large pot over medium heat, add the onion, green bell pepper, and celery, cooking until vegetables soften slightly.

Add garlic and cook just until fragrant; do not allow garlic to brown (30 seconds is enough time).

Add diced tomatoes, broth, corn, bay leaves, thyme, and cayenne pepper; bring to a boil, turn heat to low, cover pot and simmer gently for 10 minutes.

Add okra and fish pieces and let simmer uncovered (so you can keep an eye on it) for 5 minutes more, then remove from heat, cover pot and let sit for 5 minutes.

Taste and add salt and pepper as needed. Add hot sauce as you like. Scoop a spoonful of hot cooked rice on top of each serving if desired.  Serves 4 to 6.

Easy One Pot French Cassoulet Chicken

1 lb chicken meat (bones and skin removed), cut into bite size cubes
4 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp kosher salt
1/4 black pepper
2 tsp olive oil
1 onion, diced
2 medium size carrots, cut in thin diagnonal slices
1 can (15 oz) diced tomatoes
2 cans (15 oz size) cannelini beans, rinsed and drained well

In large plastic food storage bag, put the chicken, garlic, thyme, salt, and pepper. Seal tight and let marinade for 1 hour.

Get out a large heavy oven-proof pot (Dutch oven), add the olive oil, put over medium-high heat and when oil is hot, add the chicken. Cook, stirring, until chicken browns slightly; remove to a plate and set aside.

Turn oven on to 375 degrees to preheat, then continue cooking recipe.

To the same pot over medium-high heat, add the onion and carrots and cook until slightly softened.

Add the diced tomatoes and beans, bring to a boil, turn heat to low, add chicken back into pot, stir gently.

Cover pot and put in oven. Bake for 20 minutes, covered, then remove the cover and bake for 10 more minutes.

Serve hot in big shallow bowls with crusty bread. Will serve 6 to 8.

Preparation Is The Trick For One Pot Magic

When you're looking for ways to save time in the kitchen, making a whole meal in one pot has to top the list.  You just have to grab a big pot, grab your ingredients, and go, right? But wait. This is where the idea and the implementation collide.

You've got your pot sitting on the stove, alright, but then you're looking at a pile of ingredients that seem to have taken over the kitchen. Suddenly, you realize that your one pot meal is going to be a lot more work than you planned.

There's the chicken that needs to be cut up and the vegetables that need to be cleaned, peeled, and chopped. The recipe calls for cooked rice and there sits the box of rice, uncooked. You think about searching for another one pot recipe, but by the time you interrupt what you're doing to dig through recipes, you are going to find yourself frustrated as the clock ticks away, resulting in yet another call to the pizza delivery place.

How do we stop this madness? It's really not with magic at all; it's all about planning and preparation. Here are a few simple ways to plan ahead so your easy one pot meals actually end up being as easy as they should be.

Protein

No matter what protein you're using in your one pot meal, get the basic preparation done well before hauling out the pot. If the recipe calls for boneless, skinless chicken, get the bones and skin pulled off the chicken as soon as you bring it home from the grocery store. If the recipe calls for cubed chicken or beef, cut it up ahead of time. Another tip to remember is slightly frozen meat cuts up easier than fresh meat. Put the chicken or meat in the freezer for a half hour and then cube it if you wish. You may want to freeze it after you cut it up to keep it fresher longer. Another bonus is that frozen cubed meat thaws faster than frozen whole meat.

If you really want to speed up your protein prep work, check the recipe to see if it calls for browning the chicken, beef, or ground meat. You may wish to do this step beforehand and store the cooled meat in the refrigerator or freezer to be used when you're ready to put the meal together. In this case, remember, the pan drippings (the brown bits on the bottom of the pot) may be a part of the flavor element for the recipe, so keep this in mind. But, if speed is most important, this step may be the best choice.

Beans are another protein we use a lot in one pot meals. As simple as it sounds, if you use canned beans, open the cans you're going to use that week, drain and rinse them, and store the beans in containers in the refrigerator. Now when you're mixing your one pot meal together, you just open and dump out the beans, removing the need to even grab the colander during your mealtime preparations.

Produce

One of the most time consuming parts of preparation for any meal, whether it's a one pot meal or not, is getting the vegetables cleaned and cut up. In restaurants, the chefs can concentrate on getting the dish cooked to perfection because all the ingredients are sitting there nicely prepared and waiting. We don't have the luxury of having a sous chef busy in our kitchen working to make our life easier. So, we have to plan ahead.

The best way to make sure we can put our meals together quickly is to have all the produce prepared ahead of time. And, the best way to do that is to do the prep work when we bring home the produce. If you wait until dinnertime, chances are time will get short and you'll find yourself chopping celery when you should already have it in the pot.

Take a look at the recipes you plan to make this week. Do the dishes call for things like onions, celery, green pepper, spinach, carrots, parsley, lemon juice and zest, or other produce? Get ahead of the game by washing, peeling, slicing, dicing, squeezing, or otherwise preparing these fresh ingredients. Then, when a recipe calls for a diced onion, you can reach for a bag of diced onion and throw it in. No cutting boards, no knives, and no clean up to worry about. Planning ahead is the key.

Pasta Etc

Many one pot recipes call for some sort of grain or seed ingredient, whether it's pasta, rice, quinoa, bread, or another fiber. Even these food items can be included in your preparation planning. If the recipe calls for cooked rice or quinoa, for instance, be sure to stock your refrigerator or freezer with plenty so you are ready to grab it and go.

If the recipe calls for raw pasta to be added in the pot with the other ingredients, you can actually choose to have cooked pasta ready instead. Make the pasta according to package directions, but be sure to leave it slightly under-cooked so your don't end up with mushy pasta after it cooks in the dish. Put the drained, cooled cooked pasta in a food storage container and drizzle olive oil over it to prevent it from sticking to itself, then keep it in the refrigerator. To use cooked pasta in a recipe that calls for uncooked pasta, just reduce the liquid in the recipe and throw the cooked pasta in during the last minutes of cooking time, just enough to heat it up.

Some favorite one pot meals call for dumplings or biscuits dropped on top. Keeping a few canisters of ready to make biscuits is one way to speed preparation work up. However, if you still prefer to whip together a simple dumpling or biscuit dough for yourself, go ahead, but do it in advance. Divide the dough into pieces the size you need for your recipe and wrap them up in plastic and put them in the freezer. They will keep for quite some time and be ready to grab to plop on top of your delicious soup or stew when you need them.

Putting meals together quick and easy calls for more than a simple recipe; you need to know how to work smarter in the kitchen. Planning and preparation go a long way to getting meals on the table in a hurry. Use your time wisely to make mealtime more efficient, and delicious!

Easy One Pot Easy Corned Beef Cabbage

1 medium head cabbage, cut into 8 wedges
1 small onion, diced
2 celery stalks, diced small
1 can (14.5 oz) chicken broth
2 to 3 cups shredded corned beef (precooked)
1 can (28 oz size) crushed tomatoes
1/2 Tbsp coarse ground mustard

Get out an oven-proof pot or Dutch oven, spray or coat with cooking oil.

Arrange the cabbage wedges as evenly as possible into the pot, sprinkle the onion and celery evenly over the top of the cabbage, then carefully pour in the chicken broth.

Put pot on medium heat, bring to a boil, then turn heat to low, cover the pot, and simmer slowly for 10 minutes.

Meanwhile, preheat the oven to 350 degrees.

After the cabbage has simmered for 10 minutes, remove from heat, uncover, and add the corned beef over the cabbage, pour the crushed tomatoes over evenly, then spread the mustard evenly over the crushed tomatoes, mixing together slightly.

Cover pot and put in preheated oven and bake for 25 to 30 minutes or until cabbage is tender.  Serves 4 to 6.

Easy One Pot Creamy Mexican Bean Chicken

2 cans (14 oz each) chicken broth
1 can (16 oz) refried beans
2 cans (10 oz each) Rotel tomatoes with lime juice and cilantro
1 can (14 oz) Great Northern beans, drained
1 can (11 oz) Mexican corn, drained
3 cups shredded cooked chicken

Put the chicken broth and refried beans in a big pot and mash together with a potato masher, then whisk until smooth.

Add the remaining ingredients, stir, and put over medium heat.

Bring to a boil, then immediately turn down to low and simmer for 15 minutes, stirring frequently.

Spoon out into big shallow bowls and serve hot. This is a thick, hearty stew. Will serve 4 to 6.

Easy Recipe Ideas For One Pot Meals

No Recipe No Worry - Cook One Pot Meals From The Pantry

We've all been there. We find a great recipe for a one pot meal and plan to make it for dinner. Then, the day gets busy and dinnertime arrives and we didn't make it to the grocery store. Or, we get to the grocery store and forget the recipe or the grocery list. Even if we guess the ingredients, inevitably we arrive home without some crucial element for that particular dish.

The solution may be simply removing the recipe from your plans. Of course, this goes against every meal planning procedure you've ever learned. Meal planning starts with finding the recipe, right? Well, that works great, until it doesn't work.

One pot meal recipes are typically chosen because they save time. When you rely on specific recipes to make your one pot meals, you also rely on having everything you need. When time is short, or your day gets chaotic, that becomes a problem. Removing the recipes from the planning can help.

How do you remove the recipes from the planning? You stock the basics. Cooking a one pot meal can be as simple or as complicated as you want it to be. For real time savings, stick to the simplest strategy and fill your kitchen with the basics. Let's take a look at how you can stock your kitchen to have the makings of a one pot meal, with or without a recipe.

Protein

Buy chicken, beef, pork, sausage, seafood, etc. in any variety you like. Clean, trim, and cut these proteins up in bite size pieces so they thaw fast and cook fast. Bag them in good freezer bags or containers in individual recipe portions, typically 1 to 2 pounds will work for most one pot recipes. Now you can reach in the freezer for one pot meal inspiration.

Fill your pantry with good canned tuna, salmon, shrimp, crab meat, and other protein that your family likes. It doesn't hurt to have some canned chicken and ham on hand, either. When you're trying to make dinner in minutes instead of hours, opening a can may be what it takes to get a tasty meal on the table.

Canned beans, peas, and lentils are another way to easily build a protein rich meal in a hurry. Choose a wide variety of products. Don't over-think what you buy to have on hand. It's amazing how an unfamiliar type of bean can inspire a completely new dish that your family will end up loving, and requesting over and over. Of course you can use beans, peas, and lentils as the protein source alone, or mix them in dishes with meats and seafood.

Nuts and nut butters, like peanut butter, are also excellent sources of protein. Think about Thai food and the inspiration for a one pot meal will become clearer. Sprinkle chopped nuts on top of a dish for extra crunch. Just keep an open mind and you'll find uses for this often overlooked protein.

Eggs should not be overlooked, either. There are many popular dishes in all kinds of cultures that call for the addition of eggs. Some dishes may call for the egg to be beaten and drizzled in, like egg drop soup or fried rice. Other dishes may call for hard-boiled eggs to be placed on top of a dish. When you look at your ingredients, take a moment to think about whether an egg would enhance the flavors.

Produce

Keeping fresh fruits and vegetables on hand for quick meals might be a challenge. Perhaps, you can stock your kitchen with a bag of onions and potatoes, but when it comes to anything further than that, it gets a little more difficult. That's where canned, frozen, and dried may be your best bet.

Begin by stocking up on as many easy to keep vegetables and fruits as you can. Go ahead and grab a bag of onions and potatoes and keep them handy. If you have a cool spot for apples, stock up if you can. Any other root vegetables that keep longer, like rutabagas, turnips, parsnips, carrots, and even cabbage can be a good investment, but only if you have a place they will keep fresh for a while.

However, it's my experience that in order to spring into one pot meal action at the end of a busy day, you really need to have some 'grab and go' produce on hand. That means canned and frozen varieties. You will be surprised to find out how many of the fruits and vegetables you're used to cooking with are available either canned or frozen, or both.

Give some of these choices a try. A bag of frozen diced onions can be a real time saver. You'll even find combination 'basics' to use, such as frozen green pepper, celery, onion combinations.  A bag of frozen potatoes, any variety, can help speed up dinner, too. If you want convenience and class, a box of frozen pearl onions can really dress up a dish.

Have canned or frozen fruit on hand to add a kick to recipes that you have become bored with. Just think about what a can of pineapple will do for that pot of beautifully browned pork. Choose canned fruit in its own juices and you have some built-in liquid for the pot, too.

Grain

This category is very broad. It includes pasta, rice, quinoa, bread, and everything in between. Grains (and seeds) added to your pantry should include a good variety. You want standard fare, such as spaghetti and macaroni pasta, but you also want to expand your choices.

Add brown rice, wild rice, quinoa, whole grain pasta, steel cut oats, buckwheat, and other grains and seeds to your collection. Stock all sorts of shapes and flavors of pasta. You never know were the inspiration for a meal might come from. If you have large shell shaped pasta, for instance, you may decide to turn your one pot meal into a seafood extravaganza. If you have wild rice on hand, you may want to go a little wild with lots and lots of mushrooms, beef, and nuts added for crunch.

To shorten cooking time, have these ingredients already cooked and in the refrigerator or freezer. Rice and quinoa are especially easy to freeze. If you cook pasta ahead of time, drizzle some olive oil over the pasta before you put in a container in the refrigerator. This will keep the pasta from sticking to itself.

Seasoning

Snipping fresh herbs from your garden would be ideal, but that just is not in the plans for many of us. Take the easy way out and buy pre-packaged seasoning combinations. It's nice to be able to mix up your own as you like, but if you're looking for a shortcut to a quicker meal at the end of the day, having seasoning blends on hand will help.

Choose seasoning packets that appeal to a taste that you and your family like.  Some very popular combinations are the Cajun or Creole mixes and Italian blends.  Asian mixes are another popular choice, with ginger taking the lead. If you're a fan of Mexican food, look for simple taco seasoning packets and chili blends and you'll find great flavor combinations. If you like Indian food, stock up on a few packets of seasoning that contain plenty of curry and cinnamon.

If you have a couple packets of seasoning blend for each variety of ethnic cooking style you like, you don't have to stop and think and dig around in your spice cabinet to find a combination that MIGHT work. Use the pre-blended varieties and take the guess work out of creating the flavor profile you want.

You're ready to cook!

That just about covers everything you'll need to create a one pot meal without having to rely on a recipe. Of course you'll be adding some sort of liquid and perhaps a thickener or binder, but once you get these basic ingredients in the pot, the rest is gravy, so to speak. Have fun and get creative and you'll have a delicious one pot meal on the table without even glancing at a recipe!

Easy One Pot Chilies Cannelini And Chicken Soup

1 Tbsp olive oil
2 medium onions, diced
4 garlic cloves, minced
2 cans (4 oz size) diced green chilies
4 cups shredded or chopped cooked chicken
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
3 cans (15 oz size) cannelini beans, drained
1 can or box (48 oz size) chicken broth
salt and black pepper to taste

Put a large pot on medium-high heat, add oil and onions, and cook until onion softens.

Add garlic, green chilies, chicken, cumin, oregano, and cayenne, stir and cook for 1 minute.

Add the beans and broth, stir, bring to a boil, reduce heat to low, lightly cover the pot, and simmer gently for 45 to 55 minutes, until flavors blend. You can let it simmer longer if you like.

Taste and season with salt and black pepper if needed. Will serve 4 to 6.

Easy One Pot Chicken Broccoli Divan

1 box (16 oz) spaghetti noodles, uncooked
1 bag (14 to 16 oz) frozen broccoli florets
2 Tbsp olive oil
1 lb chicken meat, bones-skin removed, cut into thin strips
salt and black pepper
1/2 small onion, diced
1 can (10 oz) cream of broccoli
1/2 cup milk
1/2 cup water
1 pkg. (3 oz) cream cheese, softened to room temperature
1 cup fresh shredded Parmesan cheese

In a large pot, cook the pasta according to directions on the package. Just before pasta is ready, add the frozen broccoli to the cooking water and let cook until pasta is al dente, then drain and set aside.
Put the pot back on the stove over medium heat, add the oil.

Salt and pepper the chicken strips generously.

When the oil gets hot, add the chicken strips a few at a time and cook until browned well and chicken meat is not pink. Remove chicken as it cooks (set on a plate) and continue frying the chicken in the pot until all the pieces are cooked and removed from pot.

In the same pot (without the chicken now) over medium heat, add the canned soup, milk, water, and cream cheese. Whisk this mixture together until it just starts to boil, then turn heat down to low and continue whisking until mixture is smooth and creamy.

Add the chicken back into the pot, then add the pasta/broccoli into the pot and toss everything together until well coated with the creamy mixture.

Remove from heat, taste and add salt and pepper if needed. Serve hot. Will serve 4 to 6.

Easy Tips For An Organized Kitchen

Kitchen Organization - Simplify With Four Work Centers

Getting in and out of the kitchen fast is a topic that comes up often in busy households. With all we have to squeeze into those few hours after work and school, sometimes the family meal is the first thing to go. We end up grabbing fast food on the way home, ordering another expensive pizza, or just chowing down on a bunch of unhealthy snacks out of the pantry.

Many of us are trying to figure out the best way to handle that tiny little window of opportunity we have to get everyone settled and fed before bedtime. When we take a good look at what happens during those hours, it usually boils down to one thing - organization.

It seems that every area in our home that suffers from chaos most likely needs a good organization overhaul. Cooking meals is no exception.  If you want to restore the calm to your family's mealtime, look first to the way your kitchen is organized. 

A well-organized kitchen is designed into work centers for each task that revolves around meal making.  The following are examples of the four basic work centers that should be in every kitchen.

Food and Prep Center

This is the area where your food is actually stored (the refrigerator, freezer, and pantry), as well as where the food will be prepared (opened, rinsed, chopped, and measured).  You'll want at least one, but preferably two, good work surfaces near the refrigerator, pantry, and sink. You'll also want cupboards or drawers for the food storage items you'll need as you prepare your food; for instance, plastic bags or containers to put remaining chopped veggies after taking what you need for the recipe.

Here is where you'll have your cutting board, colanders, knives, measuring spoons, measuring cups, and mixing bowls. This is the majority of the area you'll need because this is the majority of the work for any meal - the preparation.

When you grab food items out of the refrigerator, freezer, or pantry, you'll want to set everything down, then proceed to open, rinse, chop, measure, etc.  Without an area designated for this essential work, your time will be scattered all over the kitchen, gathering the things you need.  It saves time and energy to have all your food and preparation items in one area.

Cooking Center

Once your ingredients are prepped, you'll want one area to get the cooking done. Arrange your cooking utensils (pots, pans, skillets, spoons, spatulas, etc.) near the stove, oven, and microwave so you don't have to keep leaving the area to retrieve what you need.

You may also want small appliances you use often kept nearby. Think about how often you puree or blend ingredients after they've been prepped, then plan accordingly. Of course, you'll want any spices or seasonings close at hand as you taste and add.

Remember to also plan for when the dishes come out of the oven or off the stove. Have good potholders and heat-proof trivets to set the hot dishes on. Racks for cooling and draining should also be handy. Paper towels are used more than you might think in the cooking process, even if just for a quick grease wipe up. And, speaking of grease, be sure to keep the cooking oils where you need them - in the cooking area. It doesn't make much sense to be running back and forth to the food prep area for oil when you use it here more often.

Clean Up Center

Of course you expect this area to be set up around the sink. But, there are a few tips to consider when it comes to making mealtime a bit more organized. The clean up center will cross paths with the preparation center as this is where you will wash and prepare your veggies, etc., as well as clean up afterward.

That's where planning ahead really comes into play in a big way. After you have prepared your food (washing, chopping, peeling, etc.) you'll want to be sure to fill the sink with hot soapy water. Now the tools you used for the prep work can quickly get cleaned up and ready for the next assignment. Having the sink full of hot soapy water will also speed things along after the cooking process. Bowls, spoons, beaters, measuring cups, and all the cooking stuff can quickly be washed and ready when you need them again. Don't forget to designate an area for dish towels, sponges, and cleaning supplies in this area, too.

You may find it most convenient to store dishes and glasses near the clean up center. That way when you are finished washing the dishes or running the dishwasher, they can quickly be put away without traveling across the kitchen to another cupboard or buffet.

Planning Center

Even though it doesn't seem like a planning center has much to do with cooking, it has everything to do with organization. This is where you plan your meals, your shopping, and your family's schedule. With all your planning in one area, you may be able to avoid some of the evening chaos.

You'll need one surface area, a calendar, and lots of paper, pencils, and, if you use one, your computer. In this one area, you'll create your plan for each day, including your meals. If money and space is no object, you can go crazy with whiteboards, bulletin boards, and all sorts of planning strategy goodies. Or, if money and space is at a premium, you can use a calendar, markers, and paper and create a planning device that works just fine for you.

Getting your family to cooperate in your planning center may be a struggle. If you make this area easily accessible and simple to use, you have a better chance than if your family has to figure out a complicated method. You might give each family member a bin for all the papers they need you to see and handle.

Permission slips, lunch money, birthday party invitations, report cards; everything goes in the bin so it isn't overlooked. The idea is to set up a planning center that works best with the way your family works.

Making it Work

Ideally, every kitchen has enough room for each center and every family has enough interest in making this system work. The truth can fall far short of this ideal, but getting the kitchen organized into these four basic centers will be a good start. When your kitchen is organized, you can focus on the task at hand and get meals on the table in minutes instead of hours.  Give this system a try and take some of the crazy out of your day!

Easy One Pot Calamata Kissed Greens Pasta

12 oz rotini or fusilli pasta
1/4 cup olive oil
1 medium sweet onion, diced
1 red bell pepper, diced
1 can (15 oz) garbanzo beans, drained
1 1/2 lb medium shrimp, peeled, cleaned, cut in half lengthwise
2 garlic cloves, grated
1/2 cup reserved pasta cooking water
1 tsp dried oregano
4 cups mixed fresh greens (combination mixed lettuce and spinach works well)
1 jarred spicy banana pepper, cut up into little pieces
6 pitted calamata olives, chopped slightly
1/2 cup chopped green onion tops or chives

Cook pasta in a big pot filled with salted water according to package directions; drain through sieve or colander, collecting the water for use later. Set aside.

In same big pot, add oil, onion, bell pepper, and garbanzo beans; put over medium heat and cook, stirring, until the vegetables soften and onions get light golden in color. Taste and sprinkle with kosher salt and pepper as needed.

Add the shrimp to the pot, stirring and cooking quickly just until the shrimp turns pink.
Immediately add the garlic to the pot, stir, then add 1/2 cup reserved pasta cooking water, and stir, bringing up the browned bits from the bottom of the pot.

Add the remaining ingredients, including the cooked pasta, and toss well to combine.

Remove from heat, taste and add more salt and pepper if needed.

Serve warm in big pasta bowls. Serves 4 to 6.

Easy One Pot Beer Braised Beef Roast Dinner

3 lb beef roast (chuck, blade, shoulder)
1 tsp salt
1/4 tsp black pepper
2 Tbsp cooking oil, divided
2 medium size onions, cut into thin wedges
2 medium red or yellow potatoes, cut into thin wedges
2 medium carrots, cut into long chunks
2 cups fresh green beans, stems removed
2 garlic cloves, minced
1/4 cup flour
1 cup beer
1 cup tomato juice
1 tsp dried crushed thyme

Season beef all over with salt and pepper.

Get out a big heavy pot, add 1 tablespoon of the oil in, put pot over medium-high heat.

When the oil is hot, put the beef roast in and let brown completely on first side, then flip and let the second side brown completely. Don't flip it over and over again. Remove beef roast from pot to a plate and set aside.

Put the other 1 tablespoon of oil in the pot and let it heat, then add in the onion, potatoes, carrots, and beans; cook, stirring, until veggies start to soften, then add the garlic and cook for 1 minute, stirring constantly.
Sprinkle the flour in the pot and stir until the flour turns light yellow in color.

Add the beer, tomato juice, and thyme, stir to combine and let come to a boil, then reduce heat to low.
Set roast back into pot on top of veggies, cover, and simmer slowly on low heat for 2 to 3 hours or until beef roast falls apart when pierced with a fork.

Serve beef with all the veggies alongside. Will serve 6 to 8.

Creating One Pot Meals For Children

Kids And One Pot Meals - A Perfect Match

If you have ever tried to cook with kids, you know the prep work can get frustrating. Kids aren't known for their patience, especially when food is involved. Any patience your kids have will fly out the window if dinner isn't on the table fast!

As your child watches you get out cutting boards, knives, colanders, beaters, cookbooks, peelers, whisks, measuring cups and spoons, pots, pans, baking sheets, etc. etc. etc., their eyes will most likely glaze over. Of course, we want our kids to learn to cook, but there has got to be an easier way, for both you and your kids.
The one pot meal is a cooking method made for kids. Having too many procedures can intimidate kids and make them want to skip the process altogether. Cooking should be fun, not frustrating.

Having a few simple one pot meals that a child can help put together is the easiest way to encourage a child to spend time in the kitchen cooking. Here is a list a couple of the easiest meals that kids can put together in one pot with ingredients that are simple to use.

Gourmet Mac N Cheese Pot

Okay, it's really not gourmet, but your child doesn't need to know that. Start with a basic macaroni and cheese mix. Get out a pot and prepare the mac and cheese according to the package directions. This is definitely a recipe every kid likes to make, so you're on your way already to a kid-friendly recipe.

After the mac and cheese is done, mix a frozen or canned vegetable into the mac and cheese. Frozen sweet peas work well, as does frozen broccoli. Your child may even like to try mixing in salsa and pinto beans or black beans for a Mexican macaroni and cheese dish. Just be sure your child chooses the ingredients so the dish is his or her own creation. You can stop there and serve, or you can create a cheesier version by adding more shredded cheese, or a creamier creation by adding cream cheese. And you can always stir in some shredded chicken if you want to add more protein and texture.

Ramen PB Crunch Thai Pot

It doesn't get much easier than this. Ramen noodles are turned into a delightfully delicious, and nutritious, meal with the addition of peanut butter (for protein) and veggies. Start simply by making the ramen noodles in a big pot according to package directions. You can use the flavor packets or leave them out. I recommend, however, that if you do use them, use only one.

Once the ramen noodles are done, take a tablespoon or more of good peanut butter and stir it into the hot ramen noodles. Now, here's where your child can choose other ingredients to add. If you keep cans of chop suey vegetables handy, that may be a good one to choose. Bean sprouts and water chestnuts alone would also be nice. Frozen french cut green beans or broccoli or sweet peas are all good choices. The more you let your child choose, the more likely it is that the meal will be eaten, and enjoyed.

Fluffy Veggie Pot

Instead of serving your child a vegetable or salad, which may very likely be pushed around the plate and not eaten, have your child cook up a full meal deal with veggies buried in fluffy stuff. For this dish you can choose either rice or quinoa for the 'fluff' portion of the meal. Start by cooking a pot of rice or quinoa according to directions on the box.

While the rice or quinoa is cooking, have your child choose the veggies for the pot.  Any assortment works just as long as your child gets to choose. When the quinoa or rice is done cooking, fluff it up with a fork, then toss in the veggies. It's that simple. Add seasoning to taste. If your child likes Mexican food, they might want to sprinkle in some taco seasoning and perhaps add pinto beans, corn, and some chopped tomatoes. The idea is to let your child have fun fluffing up the ingredients in the pot and then sitting down to a scrumptious bowl of healthy goodness.

We know that when we get kids involved in preparing and cooking their own meals they eat better. Try these simple one pot meals with your kids and they could start branching out on their own, looking for even more ways to create delicious meals for themselves, or maybe the whole family!

Easy One Pot Beef Bourguignon Peasant

2 Tbsp cooking oil
2 medium red or golden potatoes, cut into wedges
1 medium onion, cut into wedges
1 lb cubed beef chuck roast
3 Tbsp flour
1/2 tsp dried oregano
1/2 cup Burgundy wine
1 can (14.5 oz) beef broth
1 can (14.5 oz) diced tomatoes
1 can sliced mushrooms, drained
salt and pepper to taste

Put the oil in a large pot over medium-high heat, add the potatoes and onion and cook until both veggies have started to brown lightly.

Add the cubed beef and continue to cook until the beef browns, stirring often.

Sprinkle in the flour and oregano; continue cooking and stirring until the beef is coated with the flour and is well browned.

Add the wine and let it come to a boil, stirring to bring up the brown bits from the bottom of the pot.

Add the beef broth and diced tomatoes, stir, and bring to a boil. Continue stirring until the broth thickens slightly.

Turn heat to low, cover the pot, and simmer very gently for 15 minutes, stirring a couple times.

When potatoes and beef are fork tender, add the mushrooms, stir, remove from heat and let sit for 5 minutes.

Taste and season with salt and pepper if needed. Serves 4 to 6.

Easy One Pot Basil Cannellini Penne

8 oz penne pasta
2 Tbsp olive oil
4 garlic cloves, minced
1/2 cup white wine
1 can (14.5 oz) Italian diced tomatoes
1/4 cup fresh chopped basil
1 can (16 oz) cannellini beans, rinsed and drained well
salt and pepper to taste

In large pot, cook penne pasta according to directions on package, drain and set aside.

Put same pot over medium heat, add olive oil and garlic, stir and cook just until garlic becomes fragrant, then immediately pour in wine and cook, stirring, until the wine bubbles gently and the brown bits are off the bottom of the pot.

Add the tomatoes, and continue cooking until heated thoroughly, but do not allow to boil.

Add to the pot the basil, cannellini beans, and the penne, stirring to combine. Taste and add salt and pepper as desired.

Serve hot from the pot into shallow bowls. You may sprinkle with grated Parmesan cheese if you like and a drizzle of olive oil. Will serve 2 to 4 people.

Cooking Tips For One Pot Meals - Dutch Oven vs Crock Pot

Since man first set fire to a piece of wood, cooking has been evolving in all directions. We sear, fry, grill, smoke, bake, braise, boil, steam, and simmer. Preferred cooking methods have changed often through time. Not surprisingly, we have developed some favorite cooking methods to get the most flavor out of certain foods, as well as to save time and money.

The crock pot, which was very popular in the 1970s, has enjoyed a rediscovery of sorts. The convenience, energy savings, and time savings of the crock pot has attracted a whole new fan.  The 'set it and forget it' group is back! And, with the new and improved crock pot designs, efficiency and ease of use is a big seller.

At the same time, the Dutch oven has had a rebirth, as well. Beautifully designed enameled models are becoming more and more popular in today's kitchen. We also have the dedicated cast iron fan who has loved their favorite Dutch oven for decades. With both styles - the traditional 'campfire' style cast iron Dutch oven and the colorful enamel Dutch oven - we have plenty of options to enjoy.

So, how do we decide which method is best for making one pot meals? Let's take a look at a few reasons you might choose one or the other, or both.

Heat

Browning meat before adding it to a dish is much desired. This method adds not only color and flavor, but sears the meat to seal the juices. It also provides those nice 'browned bits' on the bottom of the pot that recipes often call for deglazing with a liquid. This flavor cannot be ignored.

A crock pot is not designed to get hot enough on the bottom to sear protein. You won't get 'browned bits' and you won't be able to create a roux with flour and butter effectively   in a crock pot.

You will also not be able to saute onion, celery, or garlic before adding the remaining ingredients in a crock pot. Again, the temperature on the bottom of the crock pot simply will not work well. You can try to turn the crock pot to high and add the ingredients, but the results will not be the same.

To solve this, you can brown the meat and saute the vegetables in a separate skillet over high heat, then add the ingredients to the crock pot. You could then deglaze the skillet to get up the 'browned bits' and add them to the crock pot. This works, but it does require more steps and more clean up.

The Dutch oven wins this argument. Browning and sauteing, when desired, is best done in the same Dutch oven you are using for your meal preparation, both for flavor and for clean up.

Ease

You can't argue the fact that putting ingredients in the crock pot, setting it and forgetting it, has its advantages. If your home life is chaotic after school and after work, walking into the house and having a crock pot meal all ready to eat is a plus.

Recipes for crock pot meals that take eight, nine, or ten hours are never difficult to find, meaning even if you are away from home for that long, you can still come home to a delicious meal in the crock pot.

Meals can even be prepared the night before, with veggies, meat, and liquid all layered in the crock pot insert and put in the refrigerator. Then, in the morning, just put the insert in, plug it in, and turn the heat to low. Some crock pots have more sophisticated timers that you can set to turn on when you want it and even lower the temperature to keep it on warm until you get home.

The crock pot wins this argument. Nothing beats the ease of having everything together and just setting a timer to start when you leave, and be ready when you get home. If you don't do any browning in a separate pan, clean up is easy, too.

Simmer

When you put a Dutch oven on top of a burner on low, you have one disadvantage over a crock pot; the heat source is direct. You will have to check and stir the contents often. If the burner is set low enough to keep the contents from sticking or burning on the bottom, you may not get enough heat to keep the rest of the contents simmering.

It's true that the crock pot is surrounded by heat, allowing the contents to simmer more evenly.  But, not all crock pots have a lot of temperature control, which could mean the contents are simmering too fast even on the low setting.  If your crock pot has only a high and low setting, there isn't much you can do to slow the simmer down if it's already set on low.

Of course, many of the newer, heavier Dutch ovens are made so well that the heat is distributed evenly around the entire bottom and up the sides. And, many crock pots now come with a wide range of temperature settings to help maintain a slow simmer.

There is a lot to consider here. Basically, neither the Dutch oven nor the crock pot is the clear winner in this argument.  The Dutch oven must be watched and adjusted, while the crock pot has a more even simmer, but it could be too fast with no adjustment available. This is strictly a personal preference, and depends on the equipment you have and the meals you are making.

Conclusion

The simple fact is, there are pros and cons to both the Dutch oven and the crock pot. Searing and browning is important for many dishes, so you may want to cook in a Dutch oven to keep everything in one pot. Or, your lifestyle may require meals ready the moment you walk in the door, which would best be served with a crock pot for easiest preparation and clean up.

In my opinion, you need both. If the cost and storage space works, invest in a good Dutch oven and a good crock pot that will meet your family's needs.  Having both pieces of equipment in your kitchen will open up a whole world of perfectly prepared delicious meals.

Easy One Pot Asian Beef Stir Fry

1 1/2 lb beef, cut into very thin strips
1 Tbsp peanut oil
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
1 celery stalk, cut into thin strips
1 onion, cut in thin strips
4 oz fresh sliced mushrooms
4 oz fresh snow peas
1 can (8 oz) sliced water chestnuts
1 cup chicken broth
2 Tbsp soy sauce
2 Tbsp pineapple juice
1 tsp grated ginger root
1 garlic clove, grated
hot cooked rice for serving

In a large pot over medium-high heat, add oil and beef (in small batches) and cook quickly until beef is browned; remove as the strips cook to keep from overcrowding the pot.

With pot still over medium-high heat, add the green pepper, red pepper, and the celery, and cook quickly until just softened slightly.

Then add the onion, mushrooms, snow peas, and water chestnuts and cook until onion softens slightly.
Add beef back into pot and stir to combine.

With heat still on medium-high, stir in the remaining ingredients, quickly combining all ingredients with the sauce.

Turn heat down to low and let ingredients cook together for about 3 to 5 minutes, very slowly.
Serve hot over rice. Will serve 6 to 8.

Easy One Pot Arroz Con Pollo Pot

6 pieces chicken, bones and skin removed
salt and pepper to taste
2 Tbsp cooking oil
1 1/2 cups long grain rice
1 small onion, diced
2 garlic cloves, minced
3 cups water
1 can (14 oz) diced tomatoes, undrained
1 tsp kosher salt
1/4 tsp black pepper
1 cup frozen peas

Season the chicken pieces with salt and pepper to taste.

Get out a large Dutch oven or other large pot, put over medium-high heat, add oil, and when the oil is hot add the chicken pieces (don't crowd pot) and brown on both sides, removing the chicken as it's finished cooking; continue browning chicken until it's all done, removing all to a plate.

Now that the pot is empty, add the rice, onion, and garlic; cook, stirring until rice has browned slightly.
Add the water, diced tomatoes, salt, and pepper, stirring to combine. Bring to a boil, turn heat to low.

Lay the cooked chicken on top of this mixture, cover the pot, and simmer slowly for 35 to 40 minutes, until the chicken is tender and no pink remains.

Add the peas to the pot, around the chicken, and push them into the rice. Cover pot, and remove from heat; let sit for 5 minutes before serving. Will serve 4 to 6.

Easy Cooking Tips For One Pot Meals

What Canned Foods Can Do - Modern Help For One Pot Meals

Since we all grew up with canned food, we have to remind ourselves sometimes that canned food hasn't always been available in every grocery store. Once upon a time, the method of canning food was used primarily at home to preserve a season's harvest. Since refrigeration and freezing were not commonplace, canning was a homemaker's best way to ensure a table filled with nutritious food throughout the year.

Of course, things have changed, and just like other fast moving changes in society, canned food had a few bumps along the road to the grocer's shelves. Some of the earliest mass-produced canned foods weren't exactly what the homemaker expected or wanted. Even though there was no denying that opening a can of kernel corn was faster and easier than cutting kernels off an ear of corn, the results were less than satisfactory.

Now, through years of perfecting the process and understanding the need for better nutritional value, canned food companies have built a reputation for better quality. Most canned food manufacturers now pride themselves in getting their product from the field to the can in the shortest time possible and with the best quality.

When it comes to putting meals on the table fast, today's canned foods are going to be one of your best options. Let's take a look at how this old fashioned convenience food can work for you in the kitchen to save time while producing a filling, nutritious meal for the whole family.

Make it a Canned Bonanza
 

Take a look at the variety of canned soups, stews, meats, fish, and vegetables, you can buy. Combine two, three, or more of these canned goods and you'll come up with a hearty main dish that is filling, nutritious, and delicious. For instance, if you have a can of shrimp or albacore tuna, a can of New England Chowder, and a can of corn, you have a filling seafood corn chowder. Add a can of diced tomatoes if you prefer Manhattan style chowder. A can of chicken broth heated with a can of diced tomatoes, tomato sauce, green beans, yellow beans, corn, and sliced mushrooms makes a nice thick vegetable stew.

If you have canned black beans, diced tomatoes, whole kernel corn, and green chilies, you have good spicy filling for burritos. If you have cooked rice, you can mix it all together for Spanish rice. Put pineapple chunks, sliced peaches, sliced pears, and a couple cans of mixed fruit in a bowl, drizzle in a little sweetened condensed milk, stir, and chill. When ready to serve, spoon small portions into dessert dishes and sprinkle chopped nuts and shredded coconut on top for a sweet ambrosia salad.

Add Canned for Convenience

When you're cooking a meal, remember to reach for a can when you want to cut out preparation steps but still have a hearty dish. One very simple application is to thicken and flavor homemade gravy or sauce by adding a can of golden cream of mushroom soup to the pot.

You can also use ready-to-serve soup as a starter for your own homemade soup or stew. Start by browning the beef, chicken, or other meat for your soup, add broth or water and any vegetables you want to add, then add the canned soup to flavor the soup without measuring or chopping a lot of seasonings. You can do the same for spaghetti sauce and chili by adding seasoned canned tomatoes. The built in seasoning cuts prep time in the kitchen.

Complete the Meal With Canned

The finishing touch to your chicken tortilla soup or bowl of chili could be a spoonful of canned green chilies. Perhaps you are serving a fresh spinach salad with canned albacore tuna. Add a sprinkling of canned Mandarin oranges on top to complete the dish  in a delicious way.

Crunchy coleslaw will benefit from the added texture, color, and flavor of canned kidney beans. If omelets are on the menu, heat up a can of corned beef hash and spoon it into the center before folding the omelet over. You'll enjoy that salty, creamy texture inside the fluffy eggs. Even sardines can be an added flavor for foods. Smash them up along with mustard and cream cheese and add to your Deviled Egg recipe for a flavor (and protein) boost. A bowl of yogurt may be good for you, but you can improve on it by putting canned fruit in the freezer, then puree the fruit in a blender along with the yogurt for a delicious, and healthy slushie.

These are just a few ideas for using canned goods. If you've never thought of stocking canned vegetables, fruit, meat, and other convenience foods in your pantry, you should consider how much time using canned goods may save in the kitchen. Having a good selection of canned goods at the ready is a great way to make mealtime less chaotic, and a lot more delicious, too!

Impress Your Friends And Family With These Cooking Tips

Cooking is a diverse topic that involves many different ideas and techniques to create delicious food. Some cooking is hard and some is not. Read along to gain access to great tips, regardless of your skills at the moment.

Substitute Greek yogurt for mayonnaise in creamy salad dressings. If you are on a diet or just trying to eat healthy, you can still make creamy salad dressings with healthy ingredients. Just substitute the mayonnaise in them with a low-fat Greek-style yogurt. This will make the dressing much healthier.

Take care when storing chocolate for use in cooking. As a rule, only buy as much chocolate as you can use within a few months. Chocolate contains fat, and under the wrong conditions it can turn rancid. Store in a cool, dry place away from sunlight. A kitchen cupboard away from any heat sources is ideal. Keep the chocolate wrapped in foil or plastic and store it away from anything with a strong smell, as it absorbs odors easily.

Save time by cooking large quantities, and freezing the extra. When you are planning an elaborate or time consuming meal, prepare extra servings. Making more won't increase your cooking time much, and these extra meals can be frozen, providing a fast and healthy alternative to the typical frozen TV dinner.

If you are boiling pasta, make sure that you do not put too much in the pot. This will not cook your food all the way through and will taste very raw and thick. Try to limit the amount of pasta that you put in the pot to maximize taste and quality.

When you are chopping onions for a home cooked salsa make sure you rinse them. Rinse your onions immediately after you cut them then blot them dry with a napkin. This will remove the sulfurous gas and will make your salsa taste better. This works well for other recipes too.

Store your cheese in the fridge, wrapped tightly in plastic, and away from air. This will help to keep mold away. While a little mold is not harmful to cheese, excessive mold is dangerous to consume. It will certainly affect the quality of your cheese as well.

Potentially great meals can be ruined by complicating the recipe or method of cooking. Keeping things simple is always a winner taste wise. Using the tips here, you can go forward with a better understanding of cooking and make every meal a little better.

If You Don't Know How To Cook Then You Want To Read This

The joy of cooking is experienced by many people. Whether you like to make simple snacks that tickle your taste buds, or multiple course meals and desserts that rival even the best thanksgiving feasts, you can't help but appreciate the art of cooking. The tips in this article will help you become a better cook.

Season meats evenly. It is important to season all of the meats you are going to be cooking evenly. Sprinkle the seasoning lightly over the meat like it was snowing down. This will keep the seasoning even and prevent clumping. The taste will be more consistent all through it.

Did you ever feel bad for throwing old, moldy fruit away? Can you actually save your fruit by cutting the part out that is rotten? Unfortunately, you cannot save half rotten fruit and expect it to be healthy. If you see that fruit is starting to rot, just throw it away because even if some parts look healthy, the mold has most likely already spread throughout.

To save on fat when cooking, use applesauce instead of butter. A cup of applesauce is equal to a cup of butter. This will reduce fat and calorie contents of your dessert recipe. It will also make your recipe moist and delicious. Most people won't even be able to tell the difference.

When you broil a steak, heat your broiler to the appropriate temperature before putting the steak in. The result will be a seared steak on the outside, with a very juicy inside. The broiling process should also be quick, but will vary depending on how well done you want your steak to be. Over cooking can lead to a dried out end result.

Herbs and spices have a powerful impact on the quality of your cooking. To preserve these important, expensive ingredients, keep them in a cool, dark place with minimal humidity. All too often spices are left near ovens and sinks. The heat, light and moisture in such places leach the flavor out of high-quality spices.

One fun part of learning to cook is showing off your new-found skills. If you are cooking for someone special, though, leave the experimentation for another day. Do not try new recipes or new ingredients (or, worse, both at the same time) when you are cooking a meal for someone you really want to impress.

Furthermore, many people experience the joy of cooking. From stupidly simple snacks to fantastic food feasts, everyone can appreciate cooking. Using the tips on cooking that are found in the article above, you can increase your cooking skills and make as many tasty and flavorful dishes as you desire.

Helpful Advice To Follow When Cooking Dinner

Who doesn't like the taste of a hot meal made at home by someone we love? Everyone loves food, and someone who can create a delicious meal is someone that everyone wants to have around. If you want to improve your cooking skills, have a look at these great cooking tips.

If you are wanting to make a good sandwich, make sure you put the mayonnaise on from corner to corner. You don't want to rush this step. Doing it this way will ensure that every bit is full of flavor. This will make the whole sandwich that much more tasty.

Cook your pasta one minute less than the package suggests, then finish cooking it in a pan with sauce. Your pasta will absorb more of the flavor of the sauce without having an over cooked texture. This can be a quick and effective way to prepare a pasta meal.

Try this quick trick to salvage your efforts. Try mixing in 1 tablespoon corn starch and another 2 tablespoons water in a container. You can then add the solution to the sauce and it will become thicker. Make sure you add starch slowly and are constantly stirring the sauce so it doesn't get too thick.

Add a small pinch of sea salt to your ground coffee immediately before brewing. This will add a great punch of flavor to every cup. This process works well in either a traditional coffee maker or a french press. Don't add the salt before brewing time though, or your coffee flavor will be compromised.

People mainly use plenty of apples in cooking during the winter and fall months, but if not stored properly they quickly go bad. To keep apples at the peak of perfection, store them in your refrigerator or basement. One rotten apple will spoil the bunch so keep a close eye on them while stored.

Learn some proper knife-work techniques to make your time in the kitchen safer, more productive, and more enjoyable. Proper cutting techniques not only help to ensure safety in the kitchen, but food cut properly and uniformly looks better (which of course makes it tastes better!) and cooks more evenly. Stop cutting off your fingertips and burning half of the French fries with proper cutting skills!

Use these tips, but don't be limited by them. As you do more cooking, you will put your own touch on different dishes and make them uniquely yours. The important thing to remember with cooking is to continue to do it. The more you cook, the better of a cook you'll be.