Glorious One-Pot Meals Read Online Free PDF Page A

lends itself to tasty and explosive flavors.
    ONE BOTTLE OR JAR:
    Soy sauce
    Hoisin sauce
    Teriyaki sauce
    Thai fish sauce
    Barbecue sauce
    Italian-type vinaigrette salad dressing
    Balsamic, red wine, apple cider, or other flavored vinegars
    Extra virgin olive oil
    Sesame oil
    Salsa
    Look for oil sprays that contain pure oil and the least amount of preservatives. Try to invest in oil sprays from the health food market or purchase your own refillable oil sprayer.
    ONE SPRAY CAN EACH:
    Olive oil
    Canola oil
HERBS AND SPICES
    SALT:
    I always recommend using sea salt
    PEPPERS:
    Black peppercorns and a grinder, finely ground white pepper, red pepper flakes, ground cayenne
    FRESH AND/OR DRIED HERBS,
    INCLUDING:
    Basil, cumin (ground and seeds), dill, marjoram, oregano, parsley, rosemary, sage, thyme
    PREPARED SPICE MIXTURES:
    Cajun or Creole seasoning, Old Bay Seasoning
T HE W EEKLY G ROCERY L IST FOR G LORIOUS O NE -P OT M EAL C ONVENIENCE
    Use these suggestions as a basic format for weekly Glorious One-Pot Meal shopping. Be sure not to overshop for fresh items, but do try to purchase extra dry goods to build up your pantry stock. This list assumes you may prepare two or three Glorious One-Pot Meals in a week and that you will freeze what you don’t use quickly.
    VEGETABLES:
    1 to 3 meals’ worth of green (bell pepper, zucchini, spinach, green beans, Brussels sprouts, broccoli, asparagus, etc.)
    1 to 3 meals’ worth of red/purple (tomatoes, eggplant, beets, red bell pepper, etc.)
    1 to 3 meals’ worth of yellow/orange (squash, carrots, orange/yellow bell peppers, etc.)
    1½ pound mushrooms (any type)
    1 or 2 onions (or shallots, leeks, etc.)
    1 head garlic
    FRUITS:
    1 or 2 lemons and/or limes
    POULTRY/MEAT/FISH:
    2 fresh meals’ worth (3 to 4 ounces per person per meal)
    1 or 2 meals’ worth to freeze, or as needed to regularly restock your freezer
    GRAINS:
    1 to 3 meals’ worth of pasta, couscous, rice, barley, quinoa, or other dry goods or grains (1½ to 1 cup uncooked per receipe)
    SEASONINGS:
    1 or 2 packages fresh herbs, or
    1 bottle prepared marinade, or
    1 other flavoring element (chili paste, spicy peanut sauce, etc.)
N UTRITIONAL A NALYSIS D ATA
    In truth, I believe if you stick to a diet of whole foods, you don’t need to examine nutritional data, as you can be sure thatwhat you’re eating is healthy and nutritious. Additionally, I don’t expect every reader to make each recipe exactly as written. A premise of this cooking method is its inherent flexibility: If a recipe calls for pork, you can alternatively make it with chicken, beef, fish, or even tofu.
    Still, I know that many people routinely look at the nutritional analysis before making a dish, so as a courtesy to those of you who want it, the nutritional breakdown per serving is included for each recipe. Please consider the following disclaimer when viewing this information.
    All nutritional information herein is based upon amounts designated in the recipe presented. Where items such as “chicken breasts or thighs” appear, calculations are based on an average four-ounce serving. All food calculations are derived from
The Complete Book of Food Counts
by Corinne T. Netzer (Dell Publishing, 2000). Some figures are approximate given the variation in such things as the size of vegetables, brand of broth used, and so forth. Additionally, the figures presented are rounded to the nearest whole numbers.
    Since all Glorious One-Pot Meals can be altered at will, the food counts given may or may not reflect the actual meal you create at home.



Cajun Fish

    In America, we’re accustomed to eating sweet potatoes candied with maple syrup and brown sugar, or even topped with marshmallows, for a supersweet Thanksgiving side dish. But
savory
sweet potatoes are another experience entirely. Sweet potatoes with Creole seasoning are fabulous, and with this recipe they’re very easy to make.
    Any Cajun or Creole seasoning mix from the grocery will do, or make your own by