It’s really no secret that I don’t like washing dishes–I know some people say that they do, but I simply don’t believe it (I can kind of understand liking ironing, but…). It’s not as though I’ve never mentioned “one-pot meals” here and it’s pretty obvious that I don’t feel a huge need for recipes, but sometimes some guidelines are nice.
In perusing the internet I see lots of recipes that can be done in one pot–or maybe a sheet pan. These are so easily adaptable for single-serving cooking, use things that come in “chunks”, and that it’s possible to buy in appropriate quantities. For winter cooking I’ve got no problems using the oven as it simply contributes to heating the house. I’ve bought a one-quarter (9 x 13 inch) sheet pan to prepare for winter meals.
Summer is another matter–no oven use for this person. I don’t want to add any extra heat, but cooking on a single burner would be within my limits (maybe actually doing it on an induction unit, too.) Today, I found an article in Bon Appetit Basically that provided some guidelines for building a one-skillet meal that seems very amenable to improvisation–in other words a how to approach.
I’d suggest you take a look at the full article, but in summary:
- Cook your protein first. For quick-cooking things like shrimp, etc be sure to undercook just a tad.
- Add aromatics of your choice.
- Deglaze with your choice of liquid.
- Add vegetables; quick-cooking ones are best but that leaves a lot of options.
- Add pre-cooked grains if you wish.
- Return to protein to the skillet, to reheat if necessary.
If you do this in a well-seasoned cast iron skillet the cleanup is going to be really simple. Even better, if the skillet can also go in the oven you’ve even more flexibility in finishing off you one-skillet meal. (Tonight, my skillet will contain some good onion sausage and kohlrabi leaves with a few aromatics–onions and garlic.)
A son gôut!