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.