Recipes I can make with few pots and pans

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freddurgan
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Registered: 01/11/04
Posts: 3,648
Last seen: 14 years, 3 months

Recipes I can make with few pots and pans

#6330596 - 12/03/06 04:12 PM (19 years, 8 months ago)

Alright, I think I understand why I hate cooking. It's only when I have to use lots of pans and other nonsense.

For dinner right now I just did this

1 pot - soup mix
1 strainer - de-iced my peas and then cut a bunch of carrots and peppers into that strainer

Dumped the strainer contents into my pot. Washed the strainer and the knife.

THATS IT! So easy. No more washing, no hassle.

What are some good recipes like this? I like big pots of stuff. I love casseroles, I love stews, I love soups. I've never been a big fan of meals that aren't in one dish. Steak + potatoes + peas + salad = not as good as some wicked beef casserole type thing.

That's just how I am :smile:

What are some good recipes for this type of cooking. Vegetarian if possible but I need to gain weight so whatever you got I'll consider.

Thanks! :mushroom2:

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Ishmael
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Shroomism
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Registered: 02/13/00
Posts: 66,015
Loc: 9th Dimension

Re: Recipes I can make with few pots and pans

[Re: freddurgan]
#6330698 - 12/03/06 04:47 PM (19 years, 8 months ago)

peasant bean soup

1/2 lb great northern beans (or beans of choice), washed
1 cup lentils
2 1/2 quarts cold water, divided
3 carrots, sliced
3 stalks celery, sliced
2 medium onions, chopped
1 garlic clove, minced
1 (16 ounce) can stewed tomatoes, cut up
1 bay leaf
2 tablespoons olive oil
1 teaspoon cayenne pepper
salt and pepper to taste

Soak beans overnight in 2 qts. water. Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. Add all remaining ingredients; simmer 60 minutes or until beans are tender. Remove bay leaves before serving.

amazing vegetarian chili..

1 tablespoon olive oil
1 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green/red bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, minced
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1 eggplant, sliced
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
1 teaspoon cayenne pepper

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn and eggplant, and continue cooking 5 minutes before serving.

mushroom and cheesy potato chowder

1/2 cup chopped onion
handful of chopped green onions
1/4 cup butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced potatoes (skin intact)
1/2 cup chopped carrots
1 cup light cream
1/2 cup grated Parmesan cheese

In a large kettle, saute onions in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

one pot meals for the win

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General Interest > Culinary Arts, Gardening and Brewing

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