4 One-Pot Recipes for Busy Weeknights

1. Place a big Dutch oven over medium warmth, then add the butter and oil and warmth till the butter has melted.
2. Season the hen breasts with salt and pepper. Sear the hen till golden brown, about three to 4 minutes per aspect. Take away the hen from the pot.
3. Add the onion and tomatoes to the pot and prepare dinner till the tomatoes have shrunk and the onion is tender, about six to seven minutes.
4. Add the garlic, oregano, parsley, and red-pepper flakes, and prepare dinner till aromatic, about one minute extra.
5. Add the rice, stirring to coat it with the oil and seasonings.
6. Pour within the broth, return the hen to the pot, and produce the combination to a gentle simmer. Cowl the pot, scale back the warmth to low, and prepare dinner till the rice is tender, about 25 to half-hour.

In the meantime, make the sauce:

1. Add the sauce substances to a blender and mix till easy.
2. As soon as the rice is tender, take away the hen breasts from the pot.
3. Stir the spinach, basil, and sauce into the rice combination, and prepare dinner till the sauce is heated by way of and the greens are wilted, about two extra minutes.
4. Take away the pot from the warmth, then style and alter the seasoning as wanted. Place the hen breasts again on prime of the rice and serve.

1. In a big mixing bowl, mix the oat flour and milk, and put aside to soak for 5 minutes.
2. To the soaked oat flour, add the bottom turkey, eggs, mint, parsley, garlic, salt, and pepper. Combine with clear palms till effectively mixed.
3. Frivolously oil your palms and roll the combination into 24 1½-inch meatballs.
4. Place a big Dutch oven over medium warmth, then add the olive oil and butter and warmth till the butter has melted. Working in batches, sear the meatballs till browned throughout, about 10 to 12 minutes per batch. Take away the meatballs from the pot, leaving the fats behind.

Begin the orzo:

1. Add the shallot to the pot and prepare dinner till tender, about three to 4 minutes.
2. Add the garlic and lemon zest and prepare dinner till aromatic, about one minute extra.
3. Add the wine to deglaze the pot, stirring to scrape up something that has caught to the floor. Cook dinner till the wine has decreased by half, about two minutes. Add the orzo, broth, salt, and pepper, and produce the combination to a simmer.
4. Return the meatballs to the pot, cowl, and prepare dinner for 10 minutes.
5. As soon as extra, scrape up something which may be sticking to the underside, then stir within the spinach, cowl, and prepare dinner till the orzo is tender, about two minutes extra.
6. Take away the pot from the warmth, stir within the lemon juice, and style; alter the seasoning as wanted. Garnish with the crumbled feta and serve.

Make the curry paste:

1. Place the garlic and ginger in a high-speed blender and mix right into a thick paste, including a splash of water as mandatory.
2. Switch the garlic-ginger paste to a small bowl, then add the onion and two Roma tomatoes to the blender and mix till puréed.

Make the soup:

1. Place a big Dutch oven over medium-high warmth, then add the ghee and warmth till shimmering.
2. Add the cumin seeds, bay leaves, and cardamom pods, and prepare dinner till fragrant, about two minutes. Scale back the warmth to medium, add the garlic-ginger paste, and prepare dinner for one minute extra.
3. Add the salt, turmeric, chili powder, coriander, and cumin, and blend right into a thick paste.
4. Pour the blended onion-and-tomato combination into the pot, stir, and simmer till the tomato and onion are cooked and the oil begins to separate from the paste, about eight to 10 minutes.
5. Add the diced candy potatoes to the pot and stir to coat them within the curry paste. Cook dinner till the potatoes have begun to melt, about 4 to 5 minutes.
6. Add the 4 Roma tomatoes, the chickpeas, and 4 cups of water, and produce the combination to a gentle simmer.
7. Cowl the pot, scale back the warmth to low, and simmer for 10 to 12 minutes, or till the potatoes are almost tender.
8. Use a ladle to scoop about 1 cup of the broth right into a blender, then add the silken tofu and mix till easy.
9. Pour the blended tofu into the soup, add the spinach, and prepare dinner till the spinach is wilted and the tofu is com­pletely dissolved, about 5 minutes extra.
10. Pluck out the bay leaves and cardamom pods. Garnish with recent cilantro and serve.

1. For finest outcomes, soak the brown rice in 2 cups of chilly water within the fridge for six to eight hours (or in a single day), then drain and rinse.
2. Place a big Dutch oven over medium-high warmth, then add the oil and warmth till shimmering.
3. Add the bottom turkey, Italian seasoning, red-pepper flakes, black pepper, and ½ teaspoon of the ocean salt. Stir, and prepare dinner for about eight to 10 minutes or till the bottom turkey is browned, utilizing a spoon or spatula to interrupt the meat into smaller items. Use a slotted spoon to take away the turkey from the pot, leaving the fats behind.
4. Decrease the warmth to medium and add the tomato paste. Cook dinner for 2 to 3 minutes, stirring sometimes, till the tomato paste has caramelized and darkened in coloration.
5. Add the peppers, onion, and garlic, and stir to coat the greens within the tomato paste.
6. Return the turkey to the pot, then add the rice, broth, tomatoes, and remaining ½ teaspoon of salt.
7. Carry the combination to a simmer, then cowl the pot and scale back the warmth to low. Cook dinner for 45 minutes, or till the rice is tender (unsoaked rice could take longer).
8. Style and alter seasoning as wanted. If utilizing the pepper jack cheese, sprinkle it on prime, cowl the pot, and warmth till the cheese is melted, about one to 2 minutes extra. Garnish with recent parsley and serve.