One Pot Smoked Sausage Skillet Pasta

I got this one-pot pasta recipe from Damn Delicious. This is pretty much like mac and cheese except with sausage and prep work.

Ingredients

(From the pantry)

• 1.5 tbsp olive oil
• 3 cloves garlic, minced
• 2 cubes mushroom bouillons
• 12 oz macaroni
• salt and pepper, to taste

(From the market)

• 1 large onion, diced
• 500g smoked sausage (we used Polish and Ukrainian smoked sausages)
• 3 tomatoes, cored and diced
• 2 cups milk
• 2 cups shredded cheddar cheese

Directions

1. Heat olive oil in large skillet over medium high heat.
2. Add garlic, onion, and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
3. Stir in bouillon, 3 cups of water, tomatoes, milk, and pasta.
4. Season with salt and pepper to taste.
5. Bring to a boil, cover, reduce heat, and simmer until pasta is cooked through, about 10-12 minutes.
6. Remove from heat and top with cheese.
7. Cover with lid until cheese has melted, about 2 minutes.

It was pretty good. Simple, filling, and not a lot of dishes to wash afterwards. I may make this again in the future instead of my farmer style mac and cheese (which calls for bacon).

One Skillet Spicy Chicken

Got this recipe from Well Plated, but changed it quite a bit.

Ingredients
From the Pantry (or market)

• 2 tsp olive oil
• 1 cup uncooked quinoa
• 1 mushroom bouillon

Fresh from the market (mostly)

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 1 small yellow onion
• 1 red bell pepper, cored and chopped
• 1 yellow bell pepper, cored and chopped
• 1 can black beans, drained & rinsed
• 2 small tomatoes, diced
• 1 cup freshly grated cheddar cheese
• cilantro

Directions

1. Put quinoa, 1.5 cups of water, and bouillon in a pot and bring to a boil. Simmer on low heat for 20 minutes.
2. Heat olive oil in large nonstick skillet on medium-high heat.
3. Add chicken and onion.
4. Sauté, stirring often, 2 minutes.
5. Stir in bell peppers, black beans, tomatoes, and quinoa.
6. Bring to boil, then cover.
7. Simmer on low heat, 5 minutes, or until chicken is done.
8. Let stand, covered, for 5 minutes, until liquid is absorbed.
9. Serve topped with cheese and cilantro.

One Pot Burrito Bowls

Another quick and easy recipe to get us through the week. This One Pot Burrito Bowls recipe was found on I Heart Naptime.

Ingredients
From the pantry (or market)

• 1 tbsp olive oil
• 1/3 cup salsa
• 1 cup Uncle Ben's brown rice
• 1 vegetable bouillon
• 1 tbsp taco seasoning
• 1/2 tsp chili powder
• salt & pepper to taste

Fresh (kind of) from the market

• 1 small red bell pepper (about 1/2 cup diced)
• 1 small sweet onion (about 1/2 cup diced)
• 1 lb ground beef
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 2 tomatoes, diced
• 2 jalepenos
• 1 cup shredded cheddar cheese

Directions

1. Heat olive oil in large pan over medium heat.
2. Saute onions and red bell peppers.
3. Add ground beef and cook until brown.
4. Stir in salsa, black beans, corn, tomatoes, jalepenos, taco seasoning, and chili powder.
5. Pour in 2 cups water and add bouillon and then bring to a light boil.
6. Cover pan and reduce heat to low.
7. Cook for an additional 20-25 minutes, or until the rice is all the way cooked.

I don't know if it's because the dish was so quick to make or if I am craving meat and everything tastes good, but I really liked this recipe and would definitely make it again. We also served it with the extra cabbage from yesterday's Pork Stir Fry recipe.

One-Pot Red Beans and Rice

As with the Tandoori Quinoa, we picked this recipe for the "one pot" aspect. We got this recipe from Southern Bite and just tweeked a little bit. We were able to split it into four generous dinners for two people, keeping mostly the same measurements.

Ingredients
From the Pantry (or market)

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 chicken bouillons
• 2 cups Uncle Ben's wholegrain brown rice

From the market

• 1.5 lbs (700g) Italian sausage,* sliced into 1/2 inch pieces
• 1 onion, chopped
• 1 green pepper, seeded and chopped
• 1 rib celery, chopped
• 1 28oz can red kidney beans, drained and rinsed

*Note: we used Italian sausage because it was the cheapest option available at the market

Instructions

1. Heat vegetable oil on a pan over medium heat.
2. Add sausage and cook for 4 to 5 minutes.
3. Add onion, green pepper, and celery, and cook 7 to 8 minutes or until onions are translucent.
4. Add garlic and cook until fragrant, about 1 minute.
5. Add chicken bouillons and 2.5 cups water and bring to a boil over medium high heat.
6. Stir in beans and rice.
7. Reduce heat to a simmer.
8. Cover and cook for 20 minutes (according to cooking instructions on rice packaging) or until rice is tender.

This recipe was really tasty and I don't think there's anything else we would change aside from perhaps adding some herbs to it next (i.e. parsley or thyme). I know we changed a lot already - went away from the cajun sausage and the creole seasoning, but the ingredients were good and the dish ended up being quite tasty.

One Pot Tandoori Quinoa

We got this recipe from Yup...it's Vegan! mostly because it said "One Pot" and it looked really quick and easy to make. As usual, just a few tweeks to the recipe, but all the measurements remained the same. We were able to have it for lunch Monday through Friday, for two people.

Ingredients
From the pantry (or market if you don't already have these)

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp garam masala
• 1 cube vegetable bouillon
• 1 tsp brown sugar
• salt and pepper to taste

From the market

• 1 sweet potato,* diced into small cubes (~ 1cm)
• 1 small onion,* finely chopped
• 1 jalapeno, seeded and minced
• 1 cup red quinoa
• 1 15oz can chickpeas, drained
• 2 on the vine tomatoes, diced
• 1 lime
• 1 bunch cilantro, chopped

* Note 1: the sweet potatoes in the Vancouver are white - the orange kind on the website are yams

* Note 2: we didn't use the red onions because they were really big and we didn't want to waste food

Instructions

1. Heat olive oil in large skillet over medium high heat.
2. Add sweet potatoes, cook for about 6-8 minutes (until softened), stirring frequently.
3. Add onions, cook for another 2-3 minutes, stirring frequently.
4. Add garlic, jalepeno, and ginger, cook for another minute (until fragrant).
5. Stir in garam masala, cook for 30 seconds.
6. Add quinoa, vegetable bouillon, 1 and 1/4 cup water, chickpeas, tomatoes, and sugar, and stir to combine.
7. Bring mixture to a boil, then reduce to a simmer and cover.
8. Cook until the quinoa and sweet potatoes are cooked through, about 20 minutes.
9. If there seems to be too much liquid, uncover for a few minutes to evaporate excess.
10. Add salt, pepper, and additional garam masala to taste.
11. Mix in lime juice and chopped cilantro.
12. Serve with Srirarcha.

I must admit splitting it into basically 10 servings was kind of on the smaller side. Next time, we will probably add a yam in and maybe multiply the quinoa by one-and-a-half. Otherwise, it was really easy and quick - tasty too if you're into Indian food.

One-Pot Beef Stroganoff with Egg Noodles Recipe

This One-Pot Beef Stroganoff with Egg Noodles is a pretty quick recipe for a week night.

Ingredients:

• 1 tbsp olive oil
• 8 ounces (225g) brown mushrooms, stems trimmed and sliced 1/4 inch thick
• 2 tbsp unsalted butter
• 1 medium onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 pound (450g) ground beef
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 1/4 cup dry white wine
• 2 bouillons beef stock and 4 cups water
• 1 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 4 servings egg noodles (recipe called for 8 ounces, but we used the serving size on the package)
• 3/4 cup sour cream
• 1 tbsp finely chopped parsley

Instructions:

1. Heat oil in a large pot over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring rarely, until browned - about 5 minutes. (Chop and dice onions and garlic during this time)

2. Transfer mushrooms to a medium bowl and set aside.

3. Reduce heat to medium and add butter. When butter has melted add the onion and garlic, season with salt and pepper, and cook , stirring occasionally, until softened - about 4-8 minutes. (Start boiling water for the beef bouillons).

4. Add the beef, season with salt and pepper, and break the meat into smeller pieces with a wooden spoon. Cook, stirring occasionally, until it's just cooked through and no longer pink - about 6-8 minutes. (Measure out flour and paprika)

5. Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavour has cooked off the flour - about 1 to 2 minutes. (Measure out wine)

6. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated - about 1 to 2 minutes.

7. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer. (This shouldn't take long as your stock is already hot)

8. Add noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through - about 6 to 8 minutes. (Check cooking instructions on egg noodle package)

9. Remove from the heat and stir in sour cream (our package was about 1 cup, so we just scooped out 3/4 of it - you can measure it out before if you prefer).

10 Sprinkle with parsley and serve.