OhioTom76
Guru
- Joined
- 11 Sep 2013
- Local time
- 6:53 PM
- Messages
- 760
A few that come to mind...
Minestrone - I usually just make this over a stove top (as opposed to a slow cooker or my pressure cooker). It comes together so quickly, I think the most time consuming part is cooking the pasta to go into it, which to make even faster, I simply microwave it (Ditalini) in a bowl of water for about 12 minutes, then drain. No need to wait even longer for a pot of water to come to a boil first. But if you're adamant about making this a 100% one pot meal, you can certainly cook the pasta directly in the soup - just add a little extra water/broth to make up for what the pasta will absorb. It's also a one pot meal if you are simply using some extra/leftover cooked pasta from a previous recipe. As for the rest of the ingredients, I just brown some ground beef or turkey, then throw in a jar of marinara, some chicken stock, a can of beans (dark red kidney, cannelini, or great northern beans), and some frozen mixed vegetables (peas, carrots, green beans, etc...). I'll then season to taste and add some extra herbs if needed, along with some olive oil, then let it all simmer.
Rigatoni & Meatballs - this one is when I'm feeling really lazy, I just dump a jar of marinara, some frozen meatballs, and some rigatoni or penne pasta in my pressure cooker - perhaps along with some water/stock/wine to thin out the sauce if it's too thick, then pressure cook it all for about 10-12 minutes on high. The important thing is to not use a sauce that is too thick and or sugary, as it will scorch and ruin the whole meal. Also, put the sauce and meatballs in first, then add the pasta and try to submerge as much of it in the sauce, carefully. Dry pasta at the bottom of the bot will sometimes become burnt too.
Beef or Pork pot roast - it doesn't get much simpler than this, some aromatic veggies, and a roast, seasoned and add a little broth with some corn starch stirred into it, then slow roast the whole thing in a covered baking pan at a low temp (275-300 degrees) for several hours. Cooking at the lower temperature makes the meat super soft without seizing up and getting tough.
Minestrone - I usually just make this over a stove top (as opposed to a slow cooker or my pressure cooker). It comes together so quickly, I think the most time consuming part is cooking the pasta to go into it, which to make even faster, I simply microwave it (Ditalini) in a bowl of water for about 12 minutes, then drain. No need to wait even longer for a pot of water to come to a boil first. But if you're adamant about making this a 100% one pot meal, you can certainly cook the pasta directly in the soup - just add a little extra water/broth to make up for what the pasta will absorb. It's also a one pot meal if you are simply using some extra/leftover cooked pasta from a previous recipe. As for the rest of the ingredients, I just brown some ground beef or turkey, then throw in a jar of marinara, some chicken stock, a can of beans (dark red kidney, cannelini, or great northern beans), and some frozen mixed vegetables (peas, carrots, green beans, etc...). I'll then season to taste and add some extra herbs if needed, along with some olive oil, then let it all simmer.
Rigatoni & Meatballs - this one is when I'm feeling really lazy, I just dump a jar of marinara, some frozen meatballs, and some rigatoni or penne pasta in my pressure cooker - perhaps along with some water/stock/wine to thin out the sauce if it's too thick, then pressure cook it all for about 10-12 minutes on high. The important thing is to not use a sauce that is too thick and or sugary, as it will scorch and ruin the whole meal. Also, put the sauce and meatballs in first, then add the pasta and try to submerge as much of it in the sauce, carefully. Dry pasta at the bottom of the bot will sometimes become burnt too.
Beef or Pork pot roast - it doesn't get much simpler than this, some aromatic veggies, and a roast, seasoned and add a little broth with some corn starch stirred into it, then slow roast the whole thing in a covered baking pan at a low temp (275-300 degrees) for several hours. Cooking at the lower temperature makes the meat super soft without seizing up and getting tough.