Free Glorious One-Pot Meals by Elizabeth Yarnell Page B

enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe.
    I use lunch-meat-style corned beef in a thick slice from the deli in this recipe simply because it’s hard to find a package of raw, seasoned corned beef that’s less than two pounds. However, you can certainly use raw corned beef if you prefer.
SERVES 2
    Canola oil spray
    1 medium onion, halved and thinly sliced
    1 celery stalk, thinly sliced
    ½ to ¾ pound corned beef from the deli
    1 large russet potato, unpeeled and cut into ½-inch cubes
    1 cup sliced carrots
    ½ head green cabbage, roughly chopped (about 4 cups)
    ¼ cup broth (beef, chicken, or
    vegetable) ⅛ teaspoon allspice
    ⅛ teaspoon sea salt, optional
    ⅛ teaspoon freshly ground black pepper, optional
    1 bay leaf
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with canola oil.
    Separate the onion slices into half rings and scatter in the pot along with the celery.
    Add the corned beef, then layer the potatoes and carrots. Pack in as much cabbage as possible to fill the pot.
    In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices. Pour the mixture over the cabbage and add the bay leaf.
    Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.

Argentinian Beef

    Feel free to make this recipe using ground turkey or pork instead of beef, or even meat-substitute crumbles. You could also use a tenderloin cut of meat. Look for peeled and chopped butternut squash in your supermarket vegetable aisle.
SERVES 2
    Olive oil spray
    ½ medium onion, minced
    ½ red bell pepper, cored, seeded, and minced
    8 to 10 cremini mushrooms, sliced
    ½ teaspoon ground cumin
    Sea salt and freshly ground black pepper
    ½ to ¾ pound ground meat 1 cup white rice
    1 cup plus 1 tablespoon broth (preferably beef) or water
    2 cups peeled, cubed butternut squash
    ½ head broccoli, cut into florets (about 2 cups)
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt, and pepper. Add the meat to the bowl and mix well. Set aside. If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.
    Rinse the rice in a strainer until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
    Drop ragged forkfuls of the meat mixture into the pot. If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.
    Arrange the squash in a layer, then load in the broccoli until the pot is full.
    Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dinner for Dad

    The concept of this meal is that it is so easy and safe (no knife work) that a child could prepare it as a Father’s Day treat. Of course, the recipe is easily doubled or tripled. What may surprise you is how delicious it is! Feel free to use your favorite steak sauce, teriyaki sauce, barbecue sauce, or Worcestershire sauce. If your dad doesn’t like steak, feel free to substitute any other protein (chicken, fish, pork, etc.).
    The steak should turn out well done on the edges and medium rare in the center. For more fully cooked meat, bake for at least 30 minutes.
SERVES 2
    Canola oil spray
    10 to 12 ounces frozen hash browns (not the patties)
    Sea salt
    2 cups frozen pearl onions
    ½ to ¾ pound boneless steak or tenderloin, well trimmed
    2 tablespoons steak sauce (A-1 or other brand)
    5 to 10 mushrooms, sliced (about 1 cup)
    1½ cups whole baby carrots
    2½ cups frozen cut green beans
    2 fresh rosemary sprigs
    Preheat