A one pot meal is a camper’s delight as the meal only takes one pot, as suggested in the title, is quick and filling, and if the pot is large enough can feed a crowd. Cleanup is also a bonus.
A good One-Pot Meal recipe should be:
Quick: The recipe should take less than 30 minutes to prepare and need only 30-45 minutes to cook.
Easy: Even novice cooks should be able to make a successful One-Pot Meals.
Healthy: A One-Pot Meal is low in fat and high in nutrition.
Tasty: A One-Pot Meal should taste good and be filling.
Convenient: A One-Pot Meal should be able to use fresh, frozen, dried and canned foods for the ultimate in convenience.
What is a True "One-Pot" Meal?
A true "one-pot" meal contains protein, starch and vegetables all in the same pot. Any recipe that directs the cook to, "Prepare pasta separately." or "Serve with bread." is not a true "one-pot" meal.
What Do You Use to Cook One-Pot Meals?
A 2-quart cast iron Dutch oven is great, feeds 2 adults and may be used on the camp stove or a campfire. However any type of cooking pot may be used and the size is easy to determine if you remember the one-quart-per-person rule. To feed four, use at least a 4-quart Dutch oven or other pot and be aware that larger pots will probably increase the baking time. Your Dutch oven need not be enameled cast iron, but it does make for easier clean up, storage and lighter weight when the pot is full of food.
Below is a classic one pot recipe:
Chicken and Dumplings
serves 6 | 30 minutes active time | 45 minutes total time
This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.
Ingredients for the soup
* 2 tablespoons olive oil
* 1 3-pound chicken, cut into pieces
* 1/4 cup flour, seasoned with salt and pepper to taste
* 1 medium yellow onion, peeled and cut into large chunks
* 2 carrots, peeled and cut into large chunks
* 2 stalks celery, cut into large chunks
* 1 bay leaf
* 1 sprig thyme
* 1/4 teaspoon turmeric
* Kosher salt and freshly ground black pepper to taste
* 4 cups low-sodium chicken broth
* Fresh parsley
Ingredients for the dumplings
* 1 1/2 cups flour
* 2 teaspoons baking powder
* 1/2 cup coarsely ground cornmeal
* 1 tablespoon sugar
* 1 teaspoon kosher salt
* 1 3/4 cups heavy cream
1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.
Tip: For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
Tags: dutch oven, dutch oven cooking
