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home : news : news
August 19, 2022

8/5/2022 1:50:00 PM
Lets keep the clean-up simple
by JEFF NORTON


I’m a huge fan of one-pan meals. Nothing worse than getting done cooking and eating and then having a mountain of dishes to do.

Depending on the fare, I’ll try to do the dishes as I cook, but it just doesn’t always work that way.

Enter one-pot/pan meals. When you can create a full, hearty meal with one dish, it makes your life so much easier after the good stuff is done. So, here’s some of my favorite recipes that only call for one pot or pan.

And I’ll start with about the easiest one I have that’s also delicious and cheap!

+ + + +

COCONUT CURRY RAMEN
2 c. frozen mixed vegetables
3 c. water
2 3 oz. package instant ramen
1 c. full fat coconut milk
2 tsp. curry powder

Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.

Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.

Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.

Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot. Makes two to three servings.

This is also an easy recipe to add leftover chicken or shrimp into!

+ + + +

This next one I love because it takes on a lot of complex flavors but it’s still so easy.
                                  
CREAMY MUSHROOM PASTA
4 cloves garlic
8 oz. baby bella mushrooms
2 tbsp. butter
1/8 tsp. salt
1/8 tsp. freshly cracked pepper
8 oz. fettuccine
2.5 c. vegetable broth
1/3 c. heavy cream
1/4 c. grated Parmesan

Mince the garlic and slice the mushrooms.

Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
Add the uncooked fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.

Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the skillet.

Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the parmesan and continue to stir the pasta until the parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

+ + + +

I love cajun food. It’s hard to replicate up here because I feel like the premade seasonings just aren’t as good. I like to make my own, and that seems to get the best results.

Most of the brand name ones are just too loaded with salt and it ends up overtaking your recipe, so here’s another one pot recipe that doesn’t get you the overbearing saltiness of a lot of cajun food.
                                   
CAJUN SAUSAGE AND RICE
14 oz. Andouille sausage (or any smoked sausage rope)
1 Tbsp cooking oil
1 bell pepper
1 tsp. smoked paprika
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1/8 tsp. freshly cracked black pepper
1 15 oz. can fire roasted diced tomatoes
1 cup long grain white rice
1.5 cups chicken broth
2 green onions, sliced

Slice the sausage into 1/4-1/2 inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.

While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.

Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.

Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.

After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

TFD: Summer is singing with joy and the beaches are inviting you with dancing waves.



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