Articles tagged as One pot meal (view all)

Gumbo with TKI West Indian Curry

06 April, 2022 0 comments Leave a comment

Makes a pot for a crowd

1 lb andouille or hot Italian pork sausages
8 oz chicken thighs, cubed
12 large shrimp, deveined and halved
2 large bell peppers, finely diced
3 ribs of celery, finely diced
6 cloves garlic, minced
1 large onion, finely diced
¼ cup butter
¼ cup ap or white rice flour
1 tablespoon + 1 teaspoon West Indian Curry
1 quart rich chicken broth
2 cups chopped tomatoes
1 ½ cups green beans or okra, cut into 2” pieces

Chop and cook the sausages and chicken in a heavy-bottomed dutch oven or soup pot. Remove when thoroughly cooked and set aside. Add the onion to the pot and cook on medium heat until softened and light brown, then add the peppers, celery, and garlic to the pot and cook for 3 more minutes. Add the West Indian Curry and cook another minute. In another pot, make a roux with the flour and butter, by whisking them together til they’re a deep nutty brown. Add the broth to the roux a cup at a time, beating as you do to keep the mixture smooth. Stir the roux & broth into the pot with the aromatics. Then add the tomatoes, chicken, and sausage. Cover and cook on low for 20 minutes. Add shrimp and green beans or okra and cook 5 minutes more. Add salt and pepper as needed. Serve with rice. Note: Feel free to omit the meat, replacing it with beans and chunks of sweet potato.

Winter Squash Soup with Kale and Sausage

14 October, 2014 0 comments Leave a comment

This is a very vegan-friendly soup, so if you want to omit the dairy and sausage, go for it, the soup won't suffer. I used squash from the very delightful Whistling Train Farm and sausage from the wonderful Skagit River Ranch. The amounts below are loose. This is not a precise exercise in baking, where amounts must be just so or the whole thing is ruined. This soup is easy and gorgeous; the orange is bright, the bright green, olive oil slicked kale contrasts sharply, and the crumbled browned sausage brings it all together.  I'd love to post a higher resolution, larger shot of this soup, but Shopify doesn't allow that. 

(Click title for the rest of the recipe.)

Sort of Mole (imagine the accent over the e)

26 June, 2014 0 comments Leave a comment

Here's a recipe for a quick mole with Chipotle Chocolate Rub.  

1 medium onion, diced
2 tablespoons garlic, minced
1 tablespoon olive oil
1/3 cup almonds, ground (a food processor or blender will work) or a scant 1/3 cup almond meal
2 tablespoons orange juice concentrate and a scant 1/2 cup water or 1/2 cup orange juice
2 tablespoons of Chipotle Chocolate Rub
14 ounces of tomatoes
1 3-4 pound roasting chicken, cut into pieces

In a large frying pan, cook the onion and garlic in the olive oil until the onion is soft and translucent. Add the Chipotle Chocolate Rub. Stir, cooking for two minutes.  Add the almonds and tomatoes, mix, and then turn off the heat. Puree the mixture in a blender, then pour back into the frying pan and cook until the mixture thickens and reduces by 1/4-1/3.

Heat 1 tablespoon of olive oil in the dutch oven. Take the chicken pieces and place them skin side down in the pan, first brown the skin side (3-5 minutes) and then flip and brown the other side.  Pour the mixture from the frying pan over the chicken, put on the lid and cook.  I cook it until the internal temp of the thigh is 150-155 degrees.  Please keep in mind, however, that the USDA says 165 degrees.  So you should do that if you're litigious.  

I recommend serving this with green beans, cooked briefly and at high heat, so they just start to blister and are still crunchy.