One pot wonders for a cozy night
Brrrrrr. There’s nothing like the chilly months of fall and winter for a good hot meal — but that doesn’t mean you have to spend hours in the kitchen. Try one of these one-pot wonders instead.
Mushroom, Chicken and Leek Pot Pie
(NC)—Prepared pastry and pre-sliced mushrooms make this tasty meal quick to prepare. For even faster preparation substitute left over cooked turkey cubes for the chicken.
Preparation Time: 25 minutes
Baking Time: 25-30 minutes
1 lb (500 g) boneless, skinless chicken breasts (4)
2 tbsp (25 mL) vegetable oil, divided
2 large leeks, white part only, sliced (2cups/500 mL)
1 lb (500g) sliced Fresh Mushrooms
1 tbsp (15 mL) dried tarragon
2 tbsp (25 mL) all purpose flour
3/4 cup (175 mL) chicken stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 9″/22cm deep dish frozen pie shell, thawed
Cut chicken into 3/4-inch (2 cm) cubes. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook chicken until lightly browned but still pink inside, about 3-4 minutes. Spoon into 6 cup (1.5 L) baking dish or deep pie plate.
Reduce heat to medium and add remaining oil to same pan. Sauté leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened. Sprinkle in flour and stir to blend. Gradually stir in chicken stock, salt and pepper. Bring to boil and stir until thickened, about 3 minutes. Spoon mixture over chicken.
Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry. Bake in 425°F (220°C) oven for 20 to 25 minutes or until bubbly and pastry is brown.
Makes 4 servings.
Tip: To thaw pie shell, leave at room temperature for 10-15 minutes. If desired, brush pastry with beaten egg before baking to give a browner top.
Variation: Substitute 3 cups (750 mL) cubed cooked turkey or chicken for 1 lb ( 500g ) chicken breasts; decrease oil to 1 tbsp(15 mL) and omit browning. Place cooked meat in casserole and continue as directed above.
Nutritional Information Per Serving: Calories: 440, Protein: 30.4 g, Fat: 21.6 g, Carbohydrates: 30.7 g, Dietary Fibre: 2.9 g
More information about the nutrition and health benefits of mushrooms as well as some delicious recipe ideas can be found online at www.mushrooms.ca.
Apricot Curried Chicken
4 boneless chicken breasts cut in 1-2 inch pieces
3 tbsp oil
2 onions chopped
2 cups uncooked rice
4 tsps curry powder
1/2 tsp pepper
5 cups chicken broth (boiling)
2 cups dried apricots
1 cup raisins
2 tbsp lemon juice
1 tsp dried tarragon
Brown chicken in casserole (for oven) set aside.
Sauté onions till tender, add the rice, curry, pepper and stir until the rice is coated.
Stir in broth, apricots, raisins and lemon juice. Stir in chicken.
Cover casserole with foil and seal (important), then put the cover on.
Bake in 350 degree F oven for 45 minutes.
This recipe can be cut in half easily. It freezes well in individual plastic containers — take one out, put in bowl and microwave it.
(Submitted by 50Plus.com reader Terry383)
Pan-Roasted Chicken and Spinach
1 1/2 pounds red potatoes, cut into 1 1/2-inch chunks
1 jumbo onion (1 pound), cut into 12 wedges
4 garlic cloves, peeled
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 pound skinless, boneless chicken thighs, each cut into quarters
1 bag (10 oz) spinach, stems discarded
Fresh rosemary sprigs for garnish
Preheat oven to 475 degrees F. In large roasting pan (17-inch by 11 1/2-inch), combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.
Roast potatoes for 25 minutes, stirring once. Add chicken, tossing to coat; roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.
Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts.
Toss before serving. Garnish with rosemary sprigs. Makes 4 servings.
(Submitted by 50Plus.com reader 7katz)
Black Beans & Smoked Sausage One-Pot Meal
2 tsp oil
2 smoked sausages
1 green pepper cut into chunks
1 small zucchini, sliced
2 garlic cloves, minced
8 oz canned tomatoes, including juice
1 cup long grain rice
1 cup canned black beans, rinsed and drained
1 tsp chili powder
1 bay leaf
1/2 tsp oregano
1/2 tsp salt
5 green onions, thinly sliced
1/2 cup finely chopped coriander (optional)
Heat oil in large saucepan over medium heat. Add sausages, green pepper, zucchini and garlic and cook, stirring frequently until sausages and zucchini are lightly browned.
Add tomatoes and juice, crushing tomatoes slightly with the back of a wooden spoon. Stir in rice, beans, 1 3/4 cups water, chili powder, bay leaf, oregano and salt. Bring to a boil, reduce heat to low and simmer, covered, 25 minutes.
Stir in green onions. Cover and continue to simmer 5 to 10 minutes or until all liquid is absorbed. Stir in coriander.
(Submitted by 50Plus.com reader Ettie)
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