Full Episode Fridays: One-Pot Dishes - 4 One-Pot Recipes
Recipes in this Video
Originating from Germany, Sauerkraut and Ribs is a beloved dish that showcases the traditional use of preserved cabbage and hearty meats. This dish is often enjoyed during festive occasions and family gatherings, celebrated for its comforting flavors and rich history. Today, variations exist across many cultures, with adaptations including different meats and spices, making it a versatile favorite in various cuisines.
Ingredients
- ●pork ribs
- ●sauerkraut
- ●onion
- ●garlic
- ●caraway seeds
- ●bay leaves
- ●black pepper
- ●salt
- ●mustard
- ●apple cider
- ●vegetable oil
- ●sugar
- ●bacon
- ●potatoes
- ●parsley
Instructions
- 1Preheat oven to 300°F (150°C).
- 2Heat vegetable oil in a large Dutch oven over medium heat.
- 3Sear pork ribs until browned on all sides, about 4-5 minutes per side.
- 4Remove ribs and set aside; drain excess fat from the pot.
- 5Add chopped onion and garlic to the pot; sauté until softened, about 3-4 minutes.
- 6Stir in sauerkraut, caraway seeds, bay leaves, black pepper, and salt.
- 7Return ribs to the pot, nestling them into the sauerkraut mixture.
- 8Pour apple cider over the ribs and sauerkraut.
- 9Cover the pot and transfer to the oven; braise for 2-3 hours until ribs are tender.
- 10Meanwhile, boil potatoes in salted water until fork-tender, about 15-20 minutes.
- 11Drain potatoes and toss with butter, parsley, and salt to taste.
- 12Serve ribs over sauerkraut with boiled potatoes on the side.
Ingredient Alternatives
pork ribs
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are lower in fat, while pork shoulder is more economical.
sauerkraut
Healthier: fermented cabbage
Cheaper: cabbage
Fermented cabbage offers similar benefits with a fresher taste.
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon is leaner, while smoked sausage can add flavor at a lower cost.
Techniques
Equipment
Also Known As
Split pea soup has its roots in various cultures, but in America, it became popular during the Great Depression as a hearty, economical meal. Traditionally made with ham, it symbolizes comfort and resourcefulness. Today, variations abound, with many opting for vegetarian versions, showcasing its adaptability and enduring appeal.
Ingredients
- ●split peas
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●vegetable broth
- ●bay leaves
- ●thyme
- ●black pepper
- ●salt
- ●smoked ham hock
- ●olive oil
- ●parsley
- ●lemon juice
Instructions
- 1Rinse split peas under cold water until the water runs clear.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add split peas, vegetable broth, bay leaves, thyme, and black pepper to the pot.
- 6Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 1-1.5 hours.
- 7Add the smoked ham hock to the pot during the last 30 minutes of cooking.
- 8Stir occasionally and check for desired thickness; add water if too thick.
- 9Remove the ham hock, let it cool slightly, then shred the meat and return it to the soup.
- 10Season with salt and adjust seasoning to taste before serving.
- 11Stir in chopped parsley and a splash of lemon juice before serving.
Ingredient Alternatives
smoked ham hock
Healthier: turkey leg
Cheaper: smoked sausage
Turkey leg offers a leaner option while smoked sausage is often less expensive.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water
Homemade stock can be healthier and water is a budget-friendly base.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●1 cup diced tomatoes (canned or fresh)
- ●1 cup bell peppers, diced (red and green)
- ●1 cup onion, diced
- ●1 cup celery, diced
- ●3 cloves garlic, minced
- ●2 cups vegetable broth
- ●2 tbsp tomato paste
- ●1 tbsp Worcestershire sauce
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1/2 tsp cayenne pepper
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 cups cooked rice (for serving)
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1In a slow cooker, combine the diced tomatoes, bell peppers, onion, celery, and garlic.
- 2Add the vegetable broth, tomato paste, Worcestershire sauce, oregano, thyme, cayenne pepper, black pepper, and salt to the slow cooker. Stir well to combine.
- 3Add the shrimp to the slow cooker and stir gently to coat them with the sauce.
- 4Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender and the shrimp are cooked through.
- 5Once cooked, taste and adjust seasoning if necessary.
- 6Serve the shrimp creole over cooked rice.
- 7Garnish with fresh parsley before serving.
- 8Enjoy your meal!
Equipment
Ingredients
- ●4 cups mixed berries (blueberries, strawberries, raspberries)
- ●1 cup granulated sugar
- ●1/4 cup all-purpose flour
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1 cup milk
- ●1 cup all-purpose flour
- ●1/2 cup unsalted butter, melted
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup brown sugar
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large bowl, combine the mixed berries, granulated sugar, 1/4 cup flour, vanilla extract, cinnamon, and salt. Toss gently to coat the berries and set aside.
- 3In another bowl, whisk together the milk, 1 cup flour, melted butter, baking powder, baking soda, and 1/4 tsp salt until smooth.
- 4Pour the batter into a greased 9x13 inch baking dish.
- 5Spoon the berry mixture evenly over the batter. Do not stir.
- 6Sprinkle the brown sugar over the top of the berries.
- 7Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the berries are bubbly.
- 8Remove from the oven and let cool for about 10 minutes before serving.
- 9Serve warm, optionally with a scoop of vanilla ice cream.
Equipment
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