About a year ago I interviewed the author of Glorious One Pot Meals, Elizabeth Yarnell. But I never did cook any of the recipes. Now I’m kicking myself and asking, where has this cookbook BEEN all my life?!
I had a good reason for not trying the recipes. My excuse? They all require a cast iron enameled Dutch oven, and I didn’t own one. But when I was at IKEA recently, I picked up a 5 quart Dutch oven for the low price of $59. You can get one from Amazon for even less.
I LOVE this cooking method and I LOVE this pot. I’ve been cooking the most delicious healthy dishes in the last few days and it’s just as easy as using a slow cooker but has some unique benefits.
Why I Love One Pot Meals
For one, the veggies stay intact and retain their color and integrity. I don’t like smushy, grey veggies and a slow cooker often produces that. Every night that I’ve made a One Pot Meal, I’ve gotten rave reviews.
Secondly, I can assemble dinner in the Dutch oven in the morning (just as you can with a slow cooker) and refrigerate it. Then, put it in the oven 45 minutes before dinner. The flavors intermingle and blend together in such a lovely way. The food is so aromatic and best of all, there is just ONE pot to clean!
And I love that the meat, whole grain, and veggies are all cook together at one time. It makes it so EASY and fast to cook healthfully.
Once you get the ratios and layering aspect down, you can experiment with your own favorite recipes. My one caveat with this cookbook is that the recipes have little fat. I find myself adding pats of butter or coconut oil (because fat is very good!) to the top of the food, but that is a very small issue that is easily remedied.