ONE POT WONDERS

littlek

Ahhhh, I see!
My mother (Eastern European) used to make the same thing. YUM! But we called it by another, Ukrainian, name.
But what a good idea of yours!

What did she call it?

Something similar actually ... Can't recall exactly, but something like "plutke"?

Ahh, well, I'm sure mine is an americanization of the original word. That and I really have no idea how the word I hear, but never see, is written.

I'm not sure that our pronunciation was all that correct, either ... But they sure were lovely to eat, straight from the pan!

Stick some in the mail and I'll let you know! I'm a good Irish girl - I'll eat any spud dishes!

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Ewww...our dog is very cute, but the barf and poop eating thing is really disgusting, especially when he tries to eat his own poop (maybe he is just into recycling)...good thing there are lots of doggie toothbrushes around

Easiest one-pot dish I know is an Italian brisket recipe, calls for a 4-5 lb. brisket, about 8 sliced onions, and 1/4 lb. of thick-cut bacon, and about 3 cloves. put the onions in a pot, cut slits in the brisket and slip in the cut up bacon, put on top of the onions, toss in the cloves, cover and bake at 325 for 3 1/2-4 hours. The onions get nice and soft and brown, and the meat is always delicious. Makes good sandwiches too. This recipe is easy to add things to as well, like other veggies and what not, or different spicing. Try to get a brisket with some fat on it...unfortunately here, they are trimming most of it off, which can result in a somewhat dry dish.

My dog will graze in the cat-box when I forget to cover it - nasty!

cav, have you tried that with pancetta? This sounds great as you described.

One of these days I'll post my Porchetta recipe, which is not mine at all, but the Porchetta di Perugina recipe from the Romangoli cookbook...but...not quite a one pot as one should have a liitle side of spinaci, at least. Plus possibly some tagliatelle...so it is a two or three potter, but such a good pot.

ossobuco, yes, actually, I have Was delish!

You ol potato eater, you, margo!
(I seem to have the same affliction/addiction myself ... For "peasant ancestry" reasons!

Sounds good, cavfancier! Thank you ...
Bet you have quite a few super-complicated recipes up your sleave, too!

just lurking around, getting hungry. great ideas!

Yeah, they're pretty good, aren't they!

I keep seeing the title of this thead in the listings and every single time I first think it has something to do with another kind of pot....lol

BTW, I can vouch for osso's porchetta recipe. Excellent way to prepare pork loin!

One for Cobalt:

No fuss one pot dishes remain my favourite method of cooking food, for pretty obvious reasons ..

I made this one last week, when I wasn't feeling much like making too effort for dinner. It was surprisingly good!

The recipe suggestion was to serve with mashed potatoes, but I served it with tiny new potatoes cooked for around 10 minutes ( in an old lidded pyrox casserole I keep for the purpose) in the microwave, with lots of smashed garlic & a tablespoon of olive oil. (one of my tastiest & easiest methods of cooking baby potatoes I know of. Yum.)

Pork chops with peppers & sweet corn

Serves 4

Ingredients:

* 1 tablespoon sunflower oil
* 4 pork chops, trimmed of visible fat. (I used loin chops)
* 1 onion, chopped
* 1 garlic clove, finely chopped
* 1 green pepper (capsicum), deseeded & sliced
* 1 green pepper, deseeded 7 sliced
* 325 g /11 1/2 oz canned sweetcorn kernels (the unsalted variety is good)
* 1 tablespoon chopped fresh parsley
* salt & pepper

Method:

1 .. Heat oil in large flameproof casserole .
Add the pork chops in batches & cook for around 5 minutes or until browned.
Remove from pan with slotted spoon

2 .. Add the onion to the casserole & cook, stirring occasionally, for around 5 minutes or until softened.
Add the garlic & peppers & cook, stirring occasionally, for a further 5 minutes.
Stir in the sweetcorn kernels with their juices & the parsley.
Season with salt & pepper.

3 .. Return chops to casserole.
Spoon the vegetables over them.
Cover & simmer gently for around 30 minutes, or until tender.
Serve immediately.

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