One Pot Recipes

NOVEMBER 2018

With more than 100 easy recipes to make in a range of pots, Ellen Brown gives busy cooks a variety of delicious options for getting complete meals on the table—with little fuss and minimal cleanup.

The success of the Instant Pot makes it clear that home cooks want easy “one-pot” solutions to meal planning. This cookbook gives them just that, with recipes for flavorful, balanced meals that include a protein, vegetables, and usually a starch or legume. That means it takes only one recipe— and one pot!—to get dinner on the table . . . and everything is ready at the same time. Recipes are divided according to the pot in which they’re cooked, whether it’s an Instant Pot, Dutch oven, slow cooker, or even a sheet pan or skillet.

ONE POT

RECIPES

Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet, and More

MARKETING & PUBLICITY National print and online publicity campaign Digital focus on culinary blogs and websites

Ellen Brown is the founding food editor of USA Today and author of 40 cookbooks, including The New Cast Iron Skillet Cookbook and The New Pressure Cooker Cookbook (both Sterling Epicure). She writes a column for the Providence Journal, has contributed to The Washington Post and Bon Appétit, and was inducted into the prestigious Who’s Who of Cooking in America. Ellen lives in Providence, RI.

NOVEMBER 2018 Culinary/Appliance Cookbooks $24.95 ($33.95 Canada) Hardcover 8” × 9”; 240 pages ISBN 9781454929239

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For publicity inquiries, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com.

DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

Ellen BROWN

5/23/18 3:37 PM

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contents INTRODUCTION vi CHAPTER 1

Instant Pots and Pressure Cookers CHAPTER 2

CHAPTER 3

Slow Cookers

35

The Dutch Oven

CHAPTER 4

Saucepans

CHAPTER 5

CHAPTER 6

CHAPTER 7

Skillets

1

65

101

129

Sheet Pans

161

Roasting Pans

195

INDEX 226

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Lobster Risotto with Tarragon and Fennel Aromatic anise pairs beautifully with the sweetness of lobster, which is why tarragon is so often included as an ingredient in lobster bisque. In this risotto, anise is used in two forms, fresh fennel and tarragon. Serve the risotto with a tossed salad.

SERVES SIZE TIME

4 to 6

4-quart or larger pressure cooker

7 to 8 minutes at high pressure with quick pressure release

Arborio isn’t the only rice that can be used to make risotto.

Baldo, Carnaroli, and Vialone Nano are other species that can be used. In recent years, a domestic rice marketed as Calriso—a hybrid of Italian and California species—has been added to the list. All of these species have one thing in common: a plump, short- to medium-grain size. A high content of amylopectin, a type of sticky starch, gives risotto its creamy texture.

3 tablespoons unsalted butter 2 leeks, white and pale green parts, sliced and rinsed well ½ small fennel bulb, diced 2 garlic cloves, minced 1½ cups Arborio rice ½ cup dry white wine 4 cups Seafood Stock (page 32) or store-bought stock, divided 2 tablespoons chopped fresh tarragon

2 (1¼- to 1½-pound) lobsters, cooked ½ cup fresh peas or frozen peas Salt and freshly ground black pepper, to taste ½ cup freshly grated Parmesan cheese, for serving Fresh fennel fronds for garnish (optional)

Melt the butter in the Instant Pot using the browning function or over medium heat in a stovetop cooker. Add the leeks and fennel, and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 1 minute, or until the leeks are translucent. Stir in the rice and cook, stirring constantly, for 2 minutes. Stir in the wine and cook for 1 minute, or until the wine is almost evaporated. Stir in 3½ cups of the stock and the tarragon.

Close and lock the lid of the cooker. (continued on the following page)

Instant Pots and Pressure Cookers

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White Bean Soup with Prosciutto and Spinach This is my all-time favorite bean soup, with flecks of salty prosciutto and bits of bright green spinach in a thick and flavorful base of beans and other vegetables. It’s hearty and filling, and all it needs is a crusty loaf of bread and a tossed salad to make it a complete meal.

SERVES SIZE

Medium slow cooker (4 or 5 quarts) TIME

Prosciutto has been made for more than 2,000 years in the region of Italy near Parma, and must come from Parma, San Daniele, or the Veneto to be authentic. If you’ve wondered why prosciutto seems to go so well with Parmesan cheese, it might be because the whey from Parmigiano Reggiano is one of the foods that is fed to the pigs destined to become prosciutto.

4 to 6

Minimum of 4½ hours

1½ cups dried navy beans or other small dried white beans 3 tablespoons olive oil 1 large onion, diced 1 medium carrot, chopped 1 celery rib, chopped 2 garlic cloves, minced 1 (14.5-ounce) can diced tomatoes, drained ⅓ pound prosciutto, diced 5 cups Chicken Stock (page 30) or store-bought stock

3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh rosemary 6 ounces baby spinach Salt and freshly ground black pepper, to taste Freshly grated Parmesan cheese, for serving

Rinse the beans in a colander and place them in a mixing bowl covered with cold salted water. Allow the beans to soak for a minimum of 6 hours or overnight. Or place the beans into a saucepan of salted water and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak the beans for 1 hour. Drain the beans, discard the soaking water, rinse them well, and cook or refrigerate the beans as soon as possible. (continued on the following page)

Slow Cookers

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Peruvian Vegetable and Quinoa Stew Quinoa has sprinted to the front of the grain gang because it’s gluten-free, cooks quickly, and contains more nutrients than white rice. It’s almost nutty flavor takes well to myriad seasonings, as in this savory stew with a rainbow of vegetables.

SERVES SIZE

TIME

Quinoa comes in three main colors—red, white, and black. Nutritionally they’re the same, but they cook at a slightly different rate. I recommend red quinoa for this stew, both because of its color and because I think it holds its shape better than the more common white variety. Although red quinoa takes a bit longer to cook than white quinoa, the visually dramatic black quinoa takes the longest time of all.

But these time differences, measured in just minutes, are minor, so pick whatever color you like.

1 2 2 1 1 3 1 1 2 6

4 to 6

6- to 7-quart Dutch oven 30 to 32 minutes

cup red quinoa ears fresh corn tablespoons olive oil medium red onion, diced orange or red bell pepper, seeds and ribs removed, diced garlic cloves, minced tablespoon smoked Spanish paprika tablespoon ground coriander teaspoons ground cumin cups Vegetable Stock (page 33) or store-bought stock

1 pound redskin potatoes, cut into ¾-inch pieces Salt and freshly ground black pepper, to taste 1 medium zucchini, diced 3 ripe plum tomatoes, cored, seeded, and diced ¼ pound queso fresco, crumbled, for serving 1 avocado, diced, for serving ½ cup chopped fresh cilantro, for serving

Place the quinoa in a strainer and rinse it well under cold running water. Set aside. Cut the kernels off the corn, reserving the cobs.

Heat the oil in the Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring frequently, for 5 to 6 minutes, or until the vegetables soften. Stir in the garlic, paprika, coriander, and cumin, and cook, stirring constantly, for 30 seconds.

Stir in the stock and potatoes, season with salt and pepper, and add the corncobs. Bring to a boil over high heat, and then reduce the heat to low and simmer the mixture for 10 minutes. Remove and discard the corncobs and stir in the quinoa. (continued on the following page)

The Dutch Oven

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Loaded Baked Potatoes Here’s a dish that pleases folks of all ages; it can be customized in myriad ways by varying the meat, cheese, and vegetables. For those of us who never met a potato we didn’t like, this wintertime fare is pure heaven. A tossed salad is all you need with these spuds to call it a meal.

SERVES SIZE

TIME

Potatoes are categorized by how they cook and the uses that are best for them; the general categories are starchy, waxy, and allpurpose. Russet potatoes are the leading contender in the starchy potato category, which is why they’re great for baking and mashing. But they don’t hold their shape well, which is why waxy potatoes like Red Bliss are the most popular for salads and slicedpotato dishes like gratins. My favorite all-purpose potatoes are Yukon Gold; they’re great in a mash or a salad.

4 to 6

13 × 18-inch half-sheet pan 1¼ hours

½ pound bacon 4 to 6 large (½ pound each) russet baking potatoes 1 cup broccoli florets, not larger than ¾-inch pieces 2 tablespoons olive oil 1 cup cherry tomatoes 4 to 6 tablespoons unsalted butter, softened

½ cup sour cream 3 tablespoons snipped fresh chives 1½ cups grated sharp cheddar cheese, divided Salt and freshly ground black pepper, to taste

Preheat the oven to 400°F. Place the rack in the middle of the oven, and line a sheet pan with heavy-duty aluminum foil. Arrange the bacon slices on the pan and bake them for 10 minutes. Turn them over gently with tongs and bake for an additional 10 to 15 minutes, or until very crisp. Remove the bacon from the oven and drain it well on paper towels. Crumble it and set aside.

Increase the oven temperature to 425°F. Scrub the potatoes well and prick them all over with the tines of a fork. Pour off the bacon fat from the sheet pan into a low bowl, and coat the potatoes with it.

Arrange the potatoes on the pan and bake them for 45 minutes.

Toss the broccoli florets with the olive oil and scatter them around the potatoes. Bake for 15 minutes. Add the cherry tomatoes to the sheet pan and bake for 5 to 10 minutes, or until they shrivel and the potatoes are tender when pierced with the tip of a paring knife. (continued on the following page)

Sheet Pans

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NOVEMBER 2018

With more than 100 easy recipes to make in a range of pots, Ellen Brown gives busy cooks a variety of delicious options for getting complete meals on the table—with little fuss and minimal cleanup.

The success of the Instant Pot makes it clear that home cooks want easy “one-pot” solutions to meal planning. This cookbook gives them just that, with recipes for flavorful, balanced meals that include a protein, vegetables, and usually a starch or legume. That means it takes only one recipe— and one pot!—to get dinner on the table . . . and everything is ready at the same time. Recipes are divided according to the pot in which they’re cooked, whether it’s an Instant Pot, Dutch oven, slow cooker, or even a sheet pan or skillet.

ONE POT

RECIPES

Meals for Your Slow Cooker, Pressure Cooker, Dutch Oven, Sheet Pan, Skillet, and More

MARKETING & PUBLICITY National print and online publicity campaign Digital focus on culinary blogs and websites

Ellen Brown is the founding food editor of USA Today and author of 40 cookbooks, including The New Cast Iron Skillet Cookbook and The New Pressure Cooker Cookbook (both Sterling Epicure). She writes a column for the Providence Journal, has contributed to The Washington Post and Bon Appétit, and was inducted into the prestigious Who’s Who of Cooking in America. Ellen lives in Providence, RI.

NOVEMBER 2018 Culinary/Appliance Cookbooks $24.95 ($33.95 Canada) Hardcover 8” × 9”; 240 pages ISBN 9781454929239

OnePot Recipes Blad CVR.indd 1

For publicity inquiries, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com.

DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

Ellen BROWN

5/23/18 3:37 PM