When the days start getting cold and the nights start drawing in, we begin to crave comforting, flavorful food that is simple to make. The sort of food that really warms you up, but doesn’t take hours in the kitchen. Fortunately, there are many scrumptious recipes that fit the bill to try out. Below is a selection of delicious one pot recipes that will warm you up and fill your belly. Bon appetite!
This is a hearty and warming recipe that comes from England. Its super easy to make and a great dish for the fall or winter when you really need warming up. In fact, it’s a great option to serve on Halloween once you get back from trick or treating in the cold.
2 lbs steak chunked or beef mince
1 stick butter
1 diced turnip or sweet potato
3 diced large carrots
2 diced medium onions
1 pkg beef stock
1 tsp plain flour
2 lbs white potatoes washed and peeled
½ lb cheddar cheese
Optional: Dark beer or Stout
To make this dish as simple as possible, put everything in the pot and let it stew. Combine butter, beef, turnip or sweet potato, carrots, onions, beef stock, and dried rosemary in a large pot or slow cooker and cover. Add an optional dash of beer or stout for a more grown-up meal. Cook for at least 1 hour on the stove, 6 hours in the slow cooker, or until the meat is cooked through but soft and flakey.
Preheat oven to 430°F. Slice potatoes thinly as they will be going on top of the stew. To do so you can use a kitchen knife, but to get paper thin and professional-looking slices, use a mandoline. If you don’t have one in your kitchen yet, check out this best mandoline slicer guide for advice. Then blanch the potato in cold water to stop them from browning. Add the flour to the stew and stir to thicken the sauce.
Arrange potato slices flat on the top of the stew and sprinkle with the cheese. Finish off in the oven for 30 minutes or until potatoes are cooked, and the cheese is melted and bubbly.
Skillet Vegetable Lasagna
Looking for the warm, comforting taste of lasagna on a cold winter’s night but just haven’t got the time or energy to produce a multilayered creation? Then this skillet vegetable dish is perfect. Feel free to use your own mix of vegetables in this dish as well.
1 1/4 cup red and yellow bell peppers, sliced
1 small to medium onion, sliced
1 1/4 cup mushrooms, sliced
1 1/4 cup zucchini, sliced
½ cup black olives, diced
1 Can of diced tomatoes (14 oz)
1 pkg fresh lasagna sheets precut into strips
1 cup ricotta
1 cup mozzarella
Use a large skillet or grill pan for this recipe. Chop the vegetables into ribbons instead of chucks if possible as this gives the finished dish a more delicate look.
Saute the vegetables in a little oil starting with the peppers, and then adding in the onions and mushrooms. Season well with garlic salt and add diced olives and tomatoes. Mix until combined and let simmer for 12 minutes.
Add lasagna sheets and mix. Simmer for an additional 5 minutes.
Add ricotta scoops on the top and cover each scoop with a piece of mozzarella. Place under the broiler set on High until the cheese is melted and browned. Serve with a side salad and garlic bread.
Chicken, Lemon, and Butter Bean Casserole
This simple dish is hearty, yet light and refreshing because of the lemon. Serve with couscous or crusty bread for a tasty, quick-filling supper.
1 can cooked butter beans
2 cloves of garlic
6 fresh shallots, chopped
1 sprig dried rosemary
1 tbs preserved lemon paste
4 skinless chicken thighs
This dish is so simple with little preparation time required. AFdd the butter beans to the bottom of the dish. Crush the garlic and quarter the lemons. Add these to the skillet.
Take the chopped shallots, rosemary, and 1 tbsp preserved lemon paste and add to skillet. Nestle chicken thighs in between these ingredients so the flavors infuse the meat. Cover with a generous pour of olive oil. Place in the oven to cook for 30-45 minutes or until the chicken temperature reads 165°F.
To serve, add a little more olive oil and garnish with rosemary.
This is an easy dish for a cold evening that is sure to please everyone in the family.
3 pork and beef sausages per person
2 carrots finely diced
1 large onion diced
1 can chicken stock
1 can 14 oz. tomatoes
Curly kale or savoy cabbage
Pour olive oil in a large pan, enough to thinly cover the bottom of the pan. While oil is warming up, dice sausages into chunks. Brown sausage in the pan.
Once sausages are browned, add diced carrots and onions. Saute until softened.
Pour in the chicken stock and add tomatoes. Simmer for 20 minutes or until the sausage is cooked through.
Steam the cabbage or kale and then stir into the mixture. Garnish with a few fresh basil leaves and serve in bowls so that the dish keeps its heat and warms your hands and belly!