One-Dish Dinners

I’m all about the one-dish dinners! The less pots I have to clean, the better 🙂 Good Housekeeping had a great section in their January issue on multiple ways to make dinner in one pot. I tried two of them, and they were absolutely delicious! The recipes are posted below. (Please note on the Lentil Stew – I got stuck at work and the crockpot cooked for three hours longer than I had planned, making the stew a little overcooked. My friend Amy suggested hooking the crockpot up to a light timer, so it shuts off right when you want it to. Great idea! That’s what I’ll be doing next time.)

Indian Cauliflower Curry Stew

• 1 tbs. EVOO
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 1 1/2 cups brown rice
• 1 tbs. finely chopped peeled fresh ginger (I used powdered ginger instead)
• 1 tbs. curry powder
• Salt
• 2 1/2 cups vegetable broth
• 1 medium head cauliflower (2 lbs.), cut into small florets (4 1/2 cups)
• 2 cans (15-19 oz. each) garbanzo beans (chickpeas), rinsed and drained
• 1/2 cup loosely packed fresh cilantro leaves, chopped
• 1/4 cup plain low-fat yogurt, plus additional for serving

In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10-12 minutes or until vegetables are lightly browned and tender, stirring frequently.

Meanwhile, prepare rice as label directs; keep warm.

Stir ginger, curry, and 3/4 tsp. salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15-20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.

To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 servings.

Lentil Stew With Butternut Squash

• 2 large stalks celery, cut into 1/4-inch-thick slices
• 1 large onion (12 oz.), chopped
• 1 large butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch chunks (note – this will take a while!)
• 1 bag (1 lb.) brown lentils (I couldn’t find them at the store, so I used green lentils and you’d never know the difference)
• 4 cups water
• 1 can (14-14.5 oz.) vegetable broth (1 3/4 cups)
• 1/2 tsp. dried rosemary
• Salt and pepper
• 1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
• 1/4 cup loosely packed fresh parsley leaves, chopped

In 4 1/2-t0-6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.

To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes 8 servings.

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