3 delicious one-pot meals in under 30 minutes!

We all know the feeling. You just got home from work, it’s been a busy day and you’re tired. The last thing you want to think about is cooking, right? These one-pot meals are the solution! They are quick to cook, easy, and probably best of all, they don’t require much cleanup time either. Here are our top 3 favorite recipes:

 

  1. Summer Tomato Pasta

    Summer tomato pasta
    Summer tomato pasta

This deliciously light, fresh meal is perfect for the summer. The more flavorful your mozzarella, the better.

  • Ingredients:
    1. 2 cups dried penne
    2. 1 lb plum tomatoes
    3. 10 oz mozzarella, drained
    4. 4 tbsp olive oil
    5. 1 tbsp balsamic vinegar
    6. Grated rind and juice of 1 lemon
    7. 15 fresh basil leaves, shredded
    8. Salt and black pepper

 

  • Instructions:
    1. Cook the pasta in boiling, salted water until just tender.
    2. Quarter the tomatoes and remove the seeds, then chop the flesh into cubes. Cut the mozzarella into similarly sized pieces.
    3. Mix together the olive oil, balsamic vinegar, grated lemon rind, 1 tbsp of the lemon juice and the basil. Season. Add the tomatoes and mozzarella and leave to stand until the pasta is cooked.
    4. Drain the pasta and toss with the tomato mixture. Serve immediately, garnished with fresh basil leaves. It’s that simple!

 

Estimated time (prepping and cooking): 20 minutes.

  1. Fresh tomato and bean soup

    tomato-and-bean-soup
    tomato-and-bean-soup

This rich, chunky soup is best served with olive ciabatta bread.

  • Ingredients:
    • 2 lb plum tomatoes
    • 2 tbsp olive oil
    • 3 onions roughly chopped
    • 2 garlic cloves, crushed
    • 3 cups vegetable stock
    • 2 tbsp sun-dried tomato paste
    • 2 tsp paprika
    • 1 tbsp cornflour
    • 15 oz can cannellini beans, rinsed and drained
    • 2 tbsp chopped fresh coriander
    • Salt and pepper
    • Olive ciabatta bread (optional for serving)
  • Instructions:
  1. First, peel the tomatoes. Using a sharp knife, make a small cross on each one and place in a bowl. Pour boiling water over to cover and leave to stand for 30-60 seconds.
  2. Drain the tomatoes and peel off the skins. Quarter them and then cut each piece in half again.
  3. Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes, or until just beginning to soften.
  4. Add the tomatoes to the onions, with the stock, sun-dried tomato paste and paprika. Season with a little salt and pepper. Bring to the boil and simmer for 10 minutes.
  5. Mix the cornflour to a paste with 2 tbsp water. Stir the beans into the soup with the cornflour paste. Cook for a further 5 minutes.
  6. Adjust the seasoning and stir in the chopped coriander just before you serve it.

 

Estimated time (prepping and cooking): 26 minutes.

 

  1. Citrus Beef Curry

    citrus-beef-curry
    citrus-beef-curry

If you aren’t a fan of too much spice, you can adapt the flavor to suit you. This is a Thai style curry, so it goes perfectly with Thai Fried noodles if you can manage to purchase some.

  • Ingredients:
    • 1 lb rump steak
    • 2 tbsp oil
    • 2 tbsp medium curry paste
    • 2 bay leaves
    • 1 cups coconut milk
    • 1 cups beef stock
    • 2 tbsp lemon juice
    • 3 tbsp Thai fish sauce
    • 1 tbsp caster sugar
    • 3 baby onions, peeled but whole
    • 3 or 4 potatoes, halved
    • cup unsalted roasted peanuts, roughly chopped
    • An average bag of green beans, halved
    • 1 red pepper, seeded and thinly sliced
  • Instructions:
  1. Trim any fat off the beef and cut it into strips, about 5 cm long.
  2. Heat the oil in your saucepan, cook the curry paste over a medium heat for 30 seconds.
  3. Stir in the beef and cook it for 2 minutes until it starts to brown and is coated with the spices.
  4. Stir in the bay leaves, coconut milk, stock, lemon juice, fish sauce, and sugar. Bring it to a boil, stirring.
  5. Add the onions and potatoes, then bring back to the boil, reduce the heat, and leave to simmer, uncovered, for 5 minutes.
  6. Stir in the peanuts, beans, pepper and simmer for a further 10 minutes, or until the beef and potatoes are tender. Cook for a little longer if necessary. That’s your meal!

 

Estimated time (prepping and cooking): 25 minutes.

 

To read more of these recipes, see the book by Sarah Edmonds written in 1997 named, “50 One-pot Meals (Step-by-Step)”.

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