Glorious One-Pot Meals Read Online Free PDF

mixing equal parts paprika, salt, and a dash of cayenne. Be careful with the cayenne, as a little goes a long way.
    Beets make a delicious red substitute for tomatoes if you can’t find good fresh ones for this dish. If you prefer white potatoes, feel free to substitute a large baking potato for the sweet potato. Frozen green beans are a quick solution when you want something green to toss into a pot meal. Simply shake some beans into the pot, reseal the bag, and keep it in the freezer. A single bag can often last for quite a few meals.
SERVES 2
    Olive or canola oil spray
    ½ medium onion, thinly sliced
    ½ to ¾ pound white fish fillets (catfish, sole, cod, halibut, etc.)
    Cajun or Creole seasoning
    1 medium sweet potato, cut into 1-inch cubes
    3 to 5 garlic cloves, chopped
    2 cups fresh or frozen cut green beans
    4 small plum tomatoes, quartered
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
    Scatter the onion in the pot. Lay the fish over the onion. Sprinkle liberally with Cajun seasoning, according to taste. Remember that the spices will intensify during infusion cooking, so you may want to sprinkle lightly if you are concerned about the heat.
    Layer the potato, garlic, green beans, and tomatoes, adding more seasoning as desired. Pack in as many vegetables as possible, but make sure the lid fits tightly.
    Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Dill Salmon

    This is a great light summer meal! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.
SERVES 2
    Olive oil spray
    2 scallions, white and green parts, chopped
    ½ to ¾ pound salmon fillet
    1 teaspoon olive oil
    Sea salt and freshly ground white or black pepper
    3 garlic cloves, thinly sliced
    ½ lemon, thinly sliced
    5 to 7 whole fresh dill sprigs
    5 or 6 red potatoes, thickly sliced
    2 large carrots, cut into long strips
    ½ medium zucchini, cut into sticks
    1 celery stalk, sliced
    ½ medium cucumber, cut into sticks
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    Scatter the scallions in the pot. Set the salmon on top of the scallions, skin side down if not skinned, and drizzle with olive oil. Sprinkle with salt and pepper, followed by the garlic.
    Top the fillets with the lemon slices and half the dill sprigs. Scatter the potatoes around the fish. Add the carrots, zucchini, celery, and cucumber. Tuck more dill sprigs into crevices and lightly season again with salt and pepper.
    Cover and bake for about 43 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Far East Fish

    Vary this meal and go Italian instead with sun-dried tomato and garlic in olive oil instead of the peanut oil mixture. Or use any other type of flavored oil in this recipe.
SERVES 2
    Olive oil spray
    ¾ cup quinoa
    1 cup water, broth (chicken or vegetable), white wine, or any mixture
    ½ to ¾ pound fish steaks (halibut, salmon, tuna, etc.)
    2 tablespoons peanut oil
    1 tablespoon soy sauce
    ½ teaspoon minced garlic
    ½ teaspoon red pepper flakes
    1 tablespoon chopped fresh cilantro
    ½ teaspoon minced fresh ginger
    ¼ head cauliflower, cut into medium florets (about 2 cups)
    1 medium zucchini, halved horizontally and cut into half moons
    Sea salt
    6 to 8 cremini or other mushrooms, sliced
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    Pour in the quinoa and liquid. Stir to coat the grains and make an even layer. Add the fish.
    In a small bowl, mix the peanut oil, soy sauce, garlic, red pepper flakes, cilantro, and ginger. Drizzle half of this mixture over the fish. Scatter the cauliflower and zucchini over the fish. Sprinkle with salt and drizzle on the rest of the peanut oil mixture. Drop