Everyday Food: Easy does it with one-pot meals

Posted Friday, Nov. 01, 2013  comments  Print Reprints
Salmon and potatoes in tomato sauce Serves 4 • 1/4 cup extra-virgin olive oil • 1 medium onion, diced small • 4 garlic cloves, minced • 2 cans (28 ounces each) diced tomatoes • 3/4 pound small white potatoes, halved or quartered • 1/2 cup pitted Kalamata olives • 1/4 cup chopped fresh parsley • 4 salmon fillets (6 ounces each), skins removed • Coarse salt and ground pepper 1. In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, about 10 minutes. Reserve half the tomato sauce (about 3 cups) for beef and tomato stroganoff (see recipe below). 2. Add potatoes, olives and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, about 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, about 10 minutes. Serve salmon with potatoes and sauce. Nutritional information per serving: 499 calories, 25 grams fat (4 grams saturated fat), 42 grams protein, 26 grams carbohydrates, 3 grams fiber, 45 percent of calories from fat.
Beef and tomato stroganoff Serves 4 • Coarse salt and ground pepper • 3/4 pound pappardelle or wide egg noodles • 1 tablespoon extra-virgin olive oil • 1 pound sirloin steak, patted dry and thinly sliced • 1/2 pound button mushrooms, trimmed and thinly sliced • Reserved tomato sauce (from salmon and potatoes in tomato sauce) • 3/4 cup low-sodium chicken broth • 1/3 cup sour cream • Grated Parmesan, for serving 1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain. 2. Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover and simmer until steak is very tender, about 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving. Nutritional information per serving: 735 calories, 31 grams fat (10 grams saturated fat), 40 grams protein, 73 grams carbohydrates, 3 grams fiber, 38 percent of calories from fat.
Braised chicken with butternut squash and cranberries Serves 4 • Half a large butternut squash (or 1 1/2 pounds), peeled and seeded • 2 tablespoons extra-virgin olive oil • 4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs • Coarse salt and ground pepper • 1 red onion, cut into 1/2-inch wedges • 2 tablespoons chopped fresh sage • 4 teaspoons all-purpose flour • 2 teaspoons ground coriander • 1 teaspoon ground nutmeg • 2 cups low-sodium chicken broth • 1/2 cup dried cranberries 1. Cut squash into 1-inch pieces and set aside. 2. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot. 3. Add 1 tablespoon oil, reserved squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, about 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries and bring to a boil. Reduce heat, partially cover and simmer until chicken is cooked through and squash is tender, about 20 to 25 minutes. Nutritional information per serving: 460 calories, 24 grams fat (6 grams saturated fat), 35 grams protein, 27 grams carbohydrates, 5 grams fiber, 47 percent of calories from fat.
Potato hash with spinach and eggs Serves 4 • 3/4 pound small white potatoes, cut into 1/2-inch pieces • Coarse salt • 3 tablespoons unsalted butter • 1 medium yellow onion, diced small • 1 large red bell pepper, seeded and diced small • 1/2 teaspoon red-pepper flakes • 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out • 8 large eggs • 1 ounce grated Parmesan (1/4 cup) • 1 tablespoon chopped fresh parsley 1. In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high heat. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain. 2. In skillet, melt 2 tablespoons butter over medium heat. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, about 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately. Nutritional information per serving: 343 calories, 21 grams fat (10 grams saturated fat), 20 grams protein, 23 grams carbohydrates, 6 grams fiber, 55 percent of calories from fat.

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Cleanup? Couldn’t be faster. That’s the beauty of these simple autumn meals: All you need is a single pot, a hot stovetop and someone to set the table.

“Everyday Food” magazine offers quick, healthy solutions for everyday meals — from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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