Free Glorious One-Pot Meals by Elizabeth Yarnell Page A

pepper flakes and white pepper before arranging it in the pot.
    Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
    Omit the Worcestershire sauce and instead add ½ teaspoon each of dried marjoram and dried thyme.
    Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot. Be sure to remove the sprigs before serving.

Amaranth Chili

    The Aztecs worshipped the life-sustaining properties of amaranth in pre-Columbian times. Sadly, it all but disappeared after the arrival of the conquistadors. A grain (like wheat), amaranth is high in protein, fiber, and amino acids. In this recipe you’ll notice the silky beads add yet another exciting texture to this one-pot meal. I find amaranth in the bulk bins at the health food store.
    My food processor has a shredding disk, which works well for zucchini; however, sometimes I simply use my grating tower to get the same effect. The shredded zucchini gives this Glorious One-Pot Meal a thick, stewlike consistency that seems especially hearty.
    Feel free to swap the amaranth for the same amount of rice (the amount of liquid won’t change).
SERVES 2
    Olive oil spray
    ¼ large onion, chopped
    ¾ cup amaranth
    ¾ cup broth (beef, chicken, or vegetable) or water
    One 15-ounce can black beans, drained and rinsed
    ½ to ¾ pound ground meat (beef, turkey, or meat-substitute crumbles)
    One 4-ounce can diced green chiles, drained
    ½ teaspoon sea salt
    ½ teaspoon ground cumin
    ½ teaspoon dried oregano
    2 cups shredded zucchini
    3 medium tomatoes, chopped, or one 14-ounce can diced tomatoes, drained
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    Scatter the onion in the pot.
    Add the amaranth and the liquid. Stir to make an even layer of the grains.
    In a medium bowl, mix the beans, meat, chiles, most of the sea salt, the cumin, and the oregano. Drop forkfuls of the mixture into the pot to cover the amaranth.
    Top with the zucchini, then the tomatoes. Lightly season with the remaining sea salt.
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Beef with Sherried Mushroom Sauce

    Barley is a comfort food in my book. Hulled barley is a whole grain and offers all of the health benefits of other whole grains, including cholesterol-lowering qualities and fiber. Use a variety of mushrooms for a deeper, earthier flavor. This recipe tastes great with turkey, too!
    I cut and seed winter squash, but often I don’t peel it as the peel comes off very easily after it is cooked. You can also make this dish with yellow summer squash.
SERVES 2
    Olive oil spray
    ½ medium onion, thinly sliced
    ⅓ cup sherry
    ⅓ cup broth (preferably beef)
    ⅓ cup milk or milk substitute (soy, rice, or almond milk)
    ½ teaspoon freshly ground black pepper
    ¼ cup hulled barley
    ½ to ¾ pound beef tenderloin or beef tips
    6 ounces mushrooms, sliced (about 2 cups)
    ½ acorn or butternut squash, cubed (about 2 cups)
    ½ head broccoli, cut into florets, or about 2 cups frozen
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    Scatter the onion in the pot.
    In a small bowl, whisk together the sherry, broth, milk, and pepper.
    Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains.
    Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat.
    Layer the squash over the meat, then fill the pot with the broccoli.
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Corned Beef and Cabbage
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    Corned beef and cabbage is a meal traditionally eaten by Irish Americans in celebration of St. Patrick’s Day in March.
Corned
refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has