One Pot Meals For Busy Families

A little of this and a little of that make a good meal.
A little of this and a little of that make a good meal. | Source

From the Discovery Of Fire To Soup Making

After mankind found fire in a lightning-struck tree or during another such event, he and she got warm and began to experiment with cooking meats found on the hunt -- I wonder how many legs of giant deer they burnt back then? There were bound to be mistakes.

The next step may have been to roast wild vegetables as the Australian Aborigines have done for millennia. Their bush tucker is still delicious. and so are foods roasted similarly in African and Middle Eastern countries.

At some point, pots were fashioned and meats and vegetables were combined with water, juices, or milk to create soups and stews that we modify for fun and fortune (on the Food Network) today. Many of these new dishes enter into the Culinary Olympics held in Germany every October.

My favorite soup related sotry is the tale that Captain Kangaroo used to read on the air for decades: Stone Soup. It was about soldiers that came to town and convinced all of the poor villagers to donate their small bits of food to a communal soup pot that fed everyone very well. Stones are used in some traditional soups of small cultures in some places today. For additional fun, there is Zabby and Elf’s Stone Soup Restaurant in Burlington, Vermont, which is a great Culinary School Hub where Alton Brown learned chef skills. It is a great place for food and careers.

I hope you enjoy the following recipes for delicious one-pot soups and stews that will warm you and your family while keeping you well fed.

Mexican Pork Stew
Mexican Pork Stew | Source

Cook Time

  • Prep time: 20 min
  • Cook time: 25 min
  • Ready in: 45 min
  • Yields: 6 to 8 Servings

One Pot Meal

5 stars from 1 rating of Mexican Pork Stew

Mexican Pork Stew

INGREDIENTS

  • 4 T Olive Oil
  • 1/4 teaspoon Ground Cloves
  • 2.5 lb Pork shoulder roast, cubed
  • 1/2 teaspoon Oregano
  • 1 Cup Chopped Onion
  • 1 Cup Corn kernels
  • 1/2 teaspoon black pepper
  • 2 Jalapeno Peppers, cut into rings and seeded
  • 1/2 to 3/4 Cup Green Olives
  • 14-15 oz Canned Tomatoes, crushed or diced – spicy, if you like
  • 1/2 Cup crushed Pineapple, drained
  • 1/4 Cup Chicken Broth or your favorite kind
  • 1/2 Cup Prunes, diced small
  • 1 teaspoon minced garlic
  • 2 teaspoons cinnamon
  • 2 T Flour and 2 T Butter, softened – add together and mix well, then add to the skillet and cook for 3 minutes and stir at the end of the process, if a thickener is needed.
  • If you like, serve with cilantro seasoned rice, tortillas, salsa, lettuce, shredded cheese, lo-fat sour cream.

INSTRUCTIONS

  • In a large skillet, brown the pork with 2T of the oil, in batches.
  • Remove meat to a holding plate. If you have a lot of fat in the skillet, remove some of it and saute the onions and jalapenos until onions are soft.
  • Scrape all the good browned bits up from the skillet and add all of the remaining ingredients.
  • Cover skillet and simmer for 15 minutes.
  • Thicken the sauce if needed (see Ingredients above)
  • Re-season and serve with warm bread of any type. Corn bread, whole wheat rolls, or the Skillet Bread from the recipe given below are good with this meal.


Make Bread in a Skillet

Wheel Bread – 12 Servings

INGREDIENTS

  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ¾ Cup warm spring water (I prefer it to tap)
  • 1 Tablespoon butter or margarine

INSTRUCTIONS

  • In a large bowl, stir flour, baking powder and salt.
  • Slowly and gradually add water to form a sticky dough, but no overly wet..
  • Turn the dough onto a clean, floured surface and knead it for 10 times --Keep adding flour until it loses its stickiness.
  • Shape dough into 2 balls and flatten them.
  • Place one dough at a time into melted butter in a large frying pan over medium heat.
  • Flatten dough with fingers to cover most of the bottom of the pan and cook for 5 - 8 minutes. Lift an edge with a knife and look for golden brown color. When you achieve it, flip the dough and cook 5 minutes.
  • Remove from pan and cut each into 6 pieces.

Even skillets have a view.
Even skillets have a view. | Source

One-Dish Pork Dinner - Serves 6

INGREDIENTS

  • 2 Pork blade steaks = 1.5 pounds weight, trimmed, boned, and cut into cubes
  • 1Tablespoon olive oil
  • 1 16-ounce package of fresh mushrooms, cut in half or quarters
  • 1 Butternut squash peeled, seeded, cut into cubes
  • 1.5 Regular size cans of lo-salt chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper 1
  • 10-oz package frozen pearl onions
  • 1 Tablespoon cornstarch for thickener with 1/2 Cup spring water (I prefer it to tap water)
  • 12 Broccoli tops (not much stem)

INSTRUCTIONS

  • Warm up the olive oil over medium-high heat in a standard skillet (with a lid for later) and then add the mushrooms and sauté to a golden color.
  • Add pork cubes and sauté until brown, then add in the squash cubes, broth, salt, and pepper and stir.
  • Next, heat to the boil and reduce heat to low to simmer under cover 45 minutes.
  • In a small kitchen bowl, place the cornstarch and water and stir to mix completely. Stir this thickener into the skillet and mix well, then add pearl onions.
  • Heat to the boil again and then reduce heat to low. Cook under cover another 15 minutes.
  • Next, stir in the broccoli and again cover and simmer 5-10 minutes until vegetables are tender.
  • To serve, make dumplings and cook on top of the stew, uncovered until done [optional]. You can also serve this stew with any type of bread or rolls.

Potatoes of various types.
Potatoes of various types. | Source

Southwestern American Stew – Serves 8

This is a unique and tasty dish that uses Pork, Sweet Potatoes and Corn.

INGREDIENTS

  • 1.75 pounds of Pork tenderloin, cut into 1-inch pieces
  • 1/4 Cup all purpose Flour
  • 1 Cup chopped red (purple) Onion
  • 2 Cups fat-free chicken broth or your favorite kind
  • 1 10-ounce can chopped Tomatoes with green chilies (Mexican style)
  • 1.5 pounds of Sweet Potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • 1Tablespoon Cilantro
  • 1 4-ounce can diced green Chilies, drained of juice
  • 1 16-ounce package frozen Corn kernels
  • Salt and pepper to taste
  • Optional condiments for serving – lo-fat sour cream, salsa, shredded cheese.

INSTRUCTIONS

  • In a bowl, place the flour and toss the pork with a fork.
  • In a large pot or skillet coated with cooking spray, brown the pork over medium heat.
  • Next, add in the onion and cook until just tender.
  • Add in the broth, tomatoes, sweet potatoes, chili powder, cumin, cilantro, diced green chilies, and corn.
  • Bring the whole mixture to the boil and lower the heat to simmer until the sweet potatoes are tender, from 35-45 minutes total.
  • For a thinner stew, add additional broth or some spring water.
  • Season to taste and serve with cornbread or your favorite rolls.

American Cashew Chili

This recipe calls for Cashews, but Hazlenuts can be used, as Native Americans have done and even raw Peranuts have been substituted with success (add a little more salt).

INGREDIENTS

  • 2 T Olive Oil for the saute
  • 3 Cups dark or light Kidney Beans
  • 4 Medium or 2 Large Onions, chopped
  • 2 Green Bell Peppers or one red and one green
  • 2 Large Ribs Celery
  • 3 Cloves Garlic, chopped
  • 1 teaspoon EACH of basil, oregano, cumin, salt
  • 1 T chili powder
  • 2 regular sized cans of stewed tomatoes and juice
  • 1 cup unsalted cashews
  • 1/4 Cup Cider Vinegar
  • 1/4 to 1/2 Cup Dark Raisins
  • Black pepper to taste
  • 1 Bay Leaf

INSTRUCTIONS

  • Saute onions, bell peppers, celery, and garlic together in oil.
  • Add all of the spices and fry into the onion mixture, stirring to prevent burning.
  • Add the tomatoes, pepper, bay leaf, cashews, and raisins and stir well.
  • Add the beans, stir, then simmer covered for 30 min.
  • Add the vinegar at the end of the cooking process and stir. Re-season if needed.
  • Remove bay leaf and serve with warm bread.

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Comments 10 comments

Netters profile image

Netters 8 years ago from Land of Enchantment - NM

Mmmm...they all sound good. Thank you!


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Thay are really good - try them all! The bread is very easy and fun to make as well. thanks for reading and commenting!


The Old Firm profile image

The Old Firm 8 years ago from Waikato/Bay Of Plenty, New Zealand

Hi Patty, I remember reading the "Stone Soup"story when I was seven or eight. It probably helped develop my life-long cynicism, for, as I remember it over this chasm of years, the villagers claimed foodlessness but looked well fed. The soldiers' cunning unlocked their larders.

Here in Godzone we have a stone recipe on how to cook a Pukeko (a type of swamp fowl) -

Take one Pukeko, pluck and dress it, put in a large pot, cover with water and season to taste.

Take a smooth, round football sized river stone, scrub it clean and place in the pot with the Pukeko.

Bring to the boil and simmer until the stone is soft.

Throw away the Pukeko and eat the stone!


bohica profile image

bohica 8 years ago

Patty, I can always count on you to make me think! And it is pure serendipity where the thoughts you invoke lead me.

The evocative imagery of the tribe gathered around a fire pit snatching pieces of burnt meat and vegetables out to eat was very strong. Imagine the eons that past before soups and stews finally appeared. You can't cook soups or stews in baskets or animal skins. Making stone pots would also require an enormous investment of time and energy. And very difficult to travel with.

Then I had flash of one our ancient mothers walking to a river bank to fill a skin with water; and staring at her foot print in the mud filling up with water. And watching as the water would not drain away. And then her experiencing the ah ha moment. And the birth of pottery occurred. And with that birth a new way of life.

You really should do a hub on the history of pottery.


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

The Old Firm - Your post was the first thin I read this morning and it set a wonderfully witty tone for my day. I love your stone fowl recipe. And I must get a new copy of Stone Soup and a nice stone and sit them among my pots and pans in your honor.

bohica - Your thoughts and words are intriguing and play a movie in my mind that have energized me immensely. The next soup or stew recipe I offer, I will include history of pottery. The history and one very good recipe. That will be fun, so thanks very much for the suggestion!

Patty


fishskinfreak2008 profile image

fishskinfreak2008 8 years ago from Fremont CA

Very interesting recipes


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

Southwestern Stew sounds good to me.

Thank you


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Yes, the sweet potatoes make an interesting flavor. Hope you like it.


tiffany delite profile image

tiffany delite 4 years ago from united states

thank you so much for this great hub! i have three hungry teenagers and sometimes it is a great challenge to find things to feed them that they don't get tired of! i think they will love the southwestern stew...will have to try it this fall/winter...blessings!


Patty Inglish, MS profile image

Patty Inglish, MS 4 years ago from North America Author

Nice of you to visit my Hub, Tiffany! I love this dish and hope it can fill up your teenagers.

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