Monday, January 13, 2014

Conquering Clutter by Ginny Underwood

My Favorite Easy One Pan Meals

Cooking time 30 minutes. Serves 2

2 good sized NY strip steaks
1 green pepper, diced
1 medium onion, diced
4 garlic cloves roughly chopped
5 mushrooms, sliced
4 ozs sausage, diced
28 oz can crushed tomatoes
Olive Oil, ground black pepper, red pepper flakes, oregano
Splash of red cooking wine or chicken stock
Parmesan cheese for the table

Cooking Instructions
Heat oil in pan, brown steak on both sides over a high heat, season with black pepper and
remove to rest.
Add more oil to the pan, if required, reduce heat to medium and add green pepper, onion,
garlic, sausage and mushrooms - cook for 5 minutes.
Add the wine or stock to clean the bottom of the pan
Add crushed tomatoes and oregano to pan, slide steaks back into the pan and cook for
10-12 minutes.
Serving choices -Pasta, Smashed Potatoes, Baked Potato or Salad

Cooking time 35 minutes. Serves 4

1 lb. chicken tenders, halved
8oz. medium shrimp, peeled
8 oz. Kielbasa sausage, sliced
1 red pepper, diced
1 green pepper, diced
1 medium onion, diced
2 garlic cloves, chopped
Olive oil to cook
1 pack of Zatarain's Jambalaya Rice

Cooking Instructions
Heat oil in skillet and sauté chicken tenders and sausage until golden on both sides,
remove to one side. Add a little more oil, if required, and cook peppers, onion and
garlic until they start to soften. Add the water as directed on the rice package and the
rice mix, stir to mix all together, bring to boil then reduce to a simmer, return chicken
and sausage to the pan, cover and cook for 8 mins, stirring occasionally. Add shrimp
and cook 5 minutes more, with lid on.

Cooking time 45 minutes. Serves 2

1 tablespoon olive oil
1/2 cup chopped ham, sausage or bacon
1 garlic clove, smashed
4 scallions, sliced
1 teaspoon dried rosemary
A sprinkle of red pepper flakes
1 lb skinless, boneless chicken thighs cut into 1/3rd’s
2 stems of celery, plus the leafy center, sliced
1/2 cup of white cooking wine or chicken stock
14 oz can chopped tomatoes
14 oz can cannellini beans, rinsed
2 bay leaves
1/2 teaspoon sugar
A handful of baby spinach leaves, optional
Parmesan cheese for the table & crusty bread, to mop up the juices

Cooking Instructions
You will need a pan with a lid
Heat the oil in the pan on a low/medium heat with the smashed garlic to flavor the oil,
while you prep the vegetables.
Up the heat a little and Add the ham, bacon or sausage along with the scallions, celery,
herbs, and pepper flakes, sauté for a few minutes, until vegetables soften.
Add the chicken thighs and season with salt & pepper, brown meat on both sides.
Add the wine or stock and clean off the bottom of the pan.
Add the tomatoes, bay leaves and sugar, stir, bring to boiling then reduce to simmer
and put the lid on - cook for 20 minutes, stirring occasionally.
Add rinsed beans and warm thru with the lid off if there is an excess of juices or leave
the lid on, if it looks just right. At this point you can add a handful of baby spinach if
you have it, serve once the spinach has wilted,
Serve with some Parmesan cheese and crusty bread.