TOP TEN Single-Serve 20 Minute, ONE POT recipes you need in your life!!
Recipes in this Video
Originating from Mediterranean cuisine, Marry Me Chickpeas is a flavorful vegetarian dish that celebrates the humble chickpea. It's often enjoyed as a hearty meal or a side dish, showcasing the vibrant flavors of spices and fresh herbs. This dish has gained popularity for its simplicity and deliciousness, making it a favorite among plant-based eaters worldwide.
Ingredients
- ●canned chickpeas
- ●olive oil
- ●onion
- ●garlic
- ●cumin
- ●paprika
- ●cayenne pepper
- ●vegetable broth
- ●spinach
- ●lemon juice
- ●parsley
- ●salt
- ●black pepper
- ●feta cheese
Instructions
- 1Drain and rinse the canned chickpeas under cold water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add cumin, paprika, and cayenne pepper; cook for 1-2 minutes to toast the spices.
- 6Pour in vegetable broth and bring to a simmer.
- 7Add chickpeas and cook for 10-12 minutes, allowing the broth to reduce slightly.
- 8Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- 9Remove from heat and add lemon juice, stirring to combine.
- 10Season with salt and black pepper to taste.
- 11Garnish with chopped parsley and crumbled feta cheese before serving.
Ingredients
- ●1 cup orzo pasta
- ●1 tablespoon olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 pound chicken breast, diced
- ●4 ounces chorizo sausage, sliced
- ●1 bell pepper, diced
- ●1 can (14.5 ounces) diced tomatoes
- ●2 cups chicken broth
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and garlic, sauté until onion is translucent.
- 3Add diced chicken breast and cook until browned on all sides.
- 4Stir in sliced chorizo and cook for an additional 3-4 minutes.
- 5Add diced bell pepper and cook until softened.
- 6Stir in the orzo pasta, diced tomatoes, chicken broth, smoked paprika, salt, and black pepper.
- 7Bring the mixture to a boil, then reduce heat to low and cover.
- 8Simmer for about 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid.
- 9Remove from heat and stir in fresh parsley before serving.
Equipment
Originating from Korea, the vegetable pancake, or 'jeon', is a beloved dish often enjoyed as a snack or appetizer. Traditionally made with seasonal vegetables, it embodies the Korean philosophy of using fresh, local ingredients. Today, variations abound, with many incorporating seafood or different vegetables, making it a versatile dish enjoyed worldwide.
Ingredients
- ●all-purpose flour
- ●water
- ●eggs
- ●green onions
- ●carrots
- ●zucchini
- ●bell pepper
- ●salt
- ●black pepper
- ●sesame oil
- ●vegetable oil
- ●dipping sauce
- ●soy sauce
- ●vinegar
- ●sugar
- ●garlic
Instructions
- 1In a bowl, whisk together all-purpose flour and water until smooth.
- 2Add eggs to the mixture and whisk until fully combined.
- 3Finely chop green onions, carrots, zucchini, and bell pepper.
- 4Stir the chopped vegetables into the batter until evenly distributed.
- 5Season the batter with salt and black pepper to taste.
- 6Heat vegetable oil in a non-stick skillet over medium heat until shimmering.
- 7Pour a ladleful of batter into the skillet, spreading it into a thin circle.
- 8Cook for 3-4 minutes until the bottom is golden brown and crispy.
- 9Flip the pancake and cook for an additional 3-4 minutes until golden.
- 10Transfer the pancake to a plate and keep warm while cooking the remaining batter.
- 11In a small bowl, mix soy sauce, vinegar, sugar, and minced garlic to create the dipping sauce.
- 12Serve the pancakes hot with the dipping sauce on the side.
Originating from China, stir-frying is a quick cooking method that preserves the vibrant colors and nutrients of vegetables. Traditionally, it allows for seasonal ingredients to shine and is often enjoyed as a communal dish. Today, vegetable stir fry has gained global popularity, with variations reflecting local tastes and available produce.
Ingredients
- ●mixed vegetables
- ●soy sauce
- ●ginger
- ●garlic
- ●sesame oil
- ●green onions
- ●bell peppers
- ●carrots
- ●broccoli
- ●snap peas
- ●tofu
- ●cornstarch
- ●water
- ●rice or noodles
Instructions
- 1Heat a large skillet or wok over high heat until very hot.
- 2Add sesame oil and swirl to coat the pan.
- 3Add ginger and garlic, sauté until fragrant, about 30 seconds.
- 4Add mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
- 5Add soy sauce and toss to coat the vegetables evenly.
- 6If using tofu, add it now and stir gently to combine.
- 7Mix cornstarch with water to create a slurry, then add to the pan.
- 8Stir continuously until the sauce thickens, about 1-2 minutes.
- 9Remove from heat and garnish with chopped green onions.
- 10Serve immediately over rice or noodles.
Ingredient Alternatives
mixed vegetables
Healthier: fresh vegetables
Cheaper: frozen vegetables
Fresh vegetables enhance flavor and nutrition.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium options reduce sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers healthier fats.
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh provides a protein-rich alternative.
Techniques
Equipment
Also Known As
Originating from Northern Italy, risotto is a beloved dish known for its creamy texture and rich flavor. Traditionally made with arborio rice, it exemplifies the Italian culinary principle of transforming simple ingredients into something extraordinary. Risotto is often served during family gatherings and special occasions, showcasing regional variations with seasonal ingredients. Today, it has gained global popularity, with chefs experimenting with various flavors and toppings.
Ingredients
- ●arborio rice
- ●chicken broth
- ●onion
- ●garlic
- ●white wine
- ●parmesan cheese
- ●butter
- ●olive oil
- ●salt
- ●black pepper
- ●fresh parsley
- ●mushrooms
- ●peas
- ●asparagus
- ●lemon zest
Instructions
- 1Heat chicken broth in a saucepan over low heat.
- 2Melt butter with olive oil in a large skillet over medium heat.
- 3Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- 4Stir in arborio rice; cook for 1-2 minutes until lightly toasted.
- 5Pour in white wine; stir until absorbed, about 2-3 minutes.
- 6Add warm chicken broth one ladle at a time, stirring frequently until absorbed.
- 7Continue adding broth until rice is creamy and al dente, about 18-20 minutes.
- 8Stir in grated parmesan cheese until melted and creamy.
- 9Season with salt and black pepper to taste.
- 10Add cooked mushrooms, peas, and asparagus; mix gently.
- 11Finish with lemon zest and chopped parsley before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast is lower in calories and still provides a cheesy flavor.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Non-alcoholic wine retains flavor while being alcohol-free.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be used for sautéing.
arborio rice
Healthier: quinoa
Cheaper: long-grain rice
Quinoa is a healthier grain alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups kale, chopped
- ●2 medium sweet potatoes, peeled and diced
- ●1 lb salmon fillet
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●1/4 cup walnuts, chopped (optional)
- ●2 tbsp lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- 3While the sweet potatoes are roasting, season the salmon fillet with salt and pepper. Heat a skillet over medium heat and add 1 tablespoon of olive oil.
- 4Cook the salmon for about 4-5 minutes on each side, or until it flakes easily with a fork. Remove from heat and let it cool slightly before flaking it into large pieces.
- 5In a large bowl, combine the chopped kale, roasted sweet potatoes, red onion, and flaked salmon.
- 6If using, add the crumbled feta cheese and chopped walnuts to the salad.
- 7Drizzle the lemon juice over the salad and toss gently to combine all ingredients.
- 8Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
Equipment
Ingredients
- ●8 oz linguine pasta
- ●2 cups fresh spinach
- ●1 cup basil leaves
- ●1/2 cup heavy cream
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- 2In a blender, combine the fresh spinach, basil leaves, heavy cream, Parmesan cheese, garlic, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
- 3In a large skillet, heat the olive oil over medium heat.
- 4Add the creamy green sauce to the skillet and cook for 2-3 minutes, stirring occasionally.
- 5Add the cooked linguine to the skillet and toss to coat the pasta evenly with the sauce.
- 6Cook for an additional 2-3 minutes until heated through.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Equipment
Lentil soup is a staple in Italian cuisine, often enjoyed during colder months. It is a hearty dish that reflects the agricultural traditions of Italy, where lentils are cultivated. This soup is not only nutritious but also symbolizes prosperity and good luck, especially when served on New Year's Day. Variations exist across regions, showcasing local ingredients and flavors.
Ingredients
- ●lentils
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat olive oil over medium heat.
- 3Add chopped onion, carrots, and celery; sauté until softened.
- 4Stir in minced garlic and cook for another minute.
- 5Add the lentils, vegetable broth, bay leaves, salt, and pepper.
- 6Bring to a boil, then reduce heat and simmer until lentils are tender.
- 7Remove bay leaves before serving.
Ingredient Alternatives
lentils
Healthier: green lentils
Cheaper: split peas
Split peas are often less expensive and cook faster.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, shredded
- ●1/2 cup peanut butter
- ●1/4 cup soy sauce
- ●2 tbsp honey
- ●1 tbsp lime juice
- ●1 tsp garlic powder
- ●1 tsp ginger, grated
- ●4 cups mixed salad greens
- ●1/2 cup carrots, shredded
- ●1/2 cup cucumber, sliced
- ●1/4 cup red bell pepper, sliced
- ●1/4 cup green onions, chopped
- ●1/4 cup cilantro, chopped
- ●1/4 cup roasted peanuts, chopped
Instructions
- 1In a bowl, mix together the peanut butter, soy sauce, honey, lime juice, garlic powder, and grated ginger until smooth to create the dressing.
- 2In a large mixing bowl, combine the shredded chicken with half of the dressing and toss to coat evenly.
- 3In a separate bowl, combine the mixed salad greens, shredded carrots, sliced cucumber, red bell pepper, green onions, and cilantro.
- 4Drizzle the remaining dressing over the salad mixture and toss gently to combine.
- 5Add the pulled chicken on top of the salad.
- 6Sprinkle the chopped roasted peanuts over the salad for added crunch.
- 7Serve immediately, or chill in the refrigerator for 15-30 minutes before serving for a refreshing taste.
Equipment
Stuffed peppers are a popular dish in Mediterranean cuisine, particularly in Spain and Italy. They are often filled with a mixture of meat, rice, and vegetables, making them a hearty and versatile meal. This dish can be adapted to include various fillings based on regional ingredients and personal preferences, showcasing the adaptability of traditional recipes.
Ingredients
- ●bell peppers
- ●rice
- ●ground meat
- ●onion
- ●tomato sauce
- ●cheese
- ●spices
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the tops off the bell peppers and remove seeds.
- 3In a pan, sauté chopped onion until translucent.
- 4Add ground meat and cook until browned.
- 5Stir in cooked rice, tomato sauce, and spices; mix well.
- 6Stuff the mixture into the hollowed peppers.
- 7Place stuffed peppers upright in a baking dish.
- 8Cover with foil and bake for 30 minutes.
- 9Remove foil, sprinkle cheese on top, and bake for an additional 10 minutes.
- 10Serve hot.
Ingredient Alternatives
ground meat
Healthier: lean turkey
Cheaper: ground chicken
Lower in fat and calories, or more budget-friendly.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
More nutritious or a cheaper alternative.
Techniques
Equipment
Also Known As
The quinoa bowl has its roots in South American cuisine, particularly in the Andean regions where quinoa is a staple grain. This dish celebrates the versatility of quinoa, often combined with fresh vegetables and proteins, making it a popular choice for health-conscious eaters. Today, quinoa bowls have gained global popularity, often customized with various toppings and dressings to suit personal tastes.
Ingredients
- ●quinoa
- ●vegetable broth
- ●chickpeas
- ●bell peppers
- ●cucumbers
- ●carrots
- ●red onion
- ●avocado
- ●olive oil
- ●lemon juice
- ●garlic
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●fresh parsley
Instructions
- 1Rinse quinoa under cold water to remove bitterness.
- 2Combine quinoa and vegetable broth in a pot and bring to a boil.
- 3Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 4Remove from heat and let quinoa sit covered for 5 minutes.
- 5Fluff quinoa with a fork and set aside to cool.
- 6Drain and rinse chickpeas under cold water.
- 7Chop bell peppers, cucumbers, carrots, and red onion into bite-sized pieces.
- 8In a large bowl, combine cooled quinoa, chickpeas, and chopped vegetables.
- 9In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper.
- 10Pour dressing over the quinoa mixture and toss to combine.
- 11Slice avocado and gently fold into the bowl.
- 12Garnish with fresh parsley before serving.
- 13Serve chilled or at room temperature.
Fried rice is a popular dish in many Asian cuisines, particularly Chinese, where it is often made with leftover rice and various ingredients. It serves as a versatile meal that can be customized with different proteins and vegetables, reflecting local tastes and available ingredients. Fried rice is commonly enjoyed as a quick meal or side dish, making it a staple in both home cooking and restaurant menus.
Ingredients
- ●cooked rice
- ●vegetables
- ●soy sauce
- ●eggs
- ●green onions
- ●oil
Instructions
- 1Heat oil in a large skillet or wok over medium-high heat.
- 2Add chopped vegetables and stir-fry until tender.
- 3Push vegetables to the side and scramble eggs in the center.
- 4Add cooked rice and mix well with vegetables and eggs.
- 5Pour in soy sauce and stir to combine evenly.
- 6Cook for a few more minutes until heated through and serve hot.
Ingredient Alternatives
cooked rice
Healthier: brown rice
Cheaper: day-old rice
Brown rice is more nutritious, while day-old rice is often cheaper and ideal for frying.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce is healthier, while tamari can be a budget-friendly gluten-free option.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup coconut meat, shredded
- ●1/2 cup cooked rice
- ●1/4 cup breadcrumbs
- ●1/4 cup chopped green onions
- ●1/4 cup cilantro, chopped
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger, grated
- ●1/2 cup coconut milk
- ●1 tbsp lime juice
- ●1 tbsp soy sauce
Instructions
- 1In a large bowl, combine shredded coconut meat, cooked rice, breadcrumbs, green onions, cilantro, salt, black pepper, garlic powder, and ginger. Mix well until all ingredients are combined.
- 2Form the mixture into small meatballs, about 1 inch in diameter.
- 3In a large pot, bring water to a gentle simmer and add coconut milk, lime juice, and soy sauce to the water.
- 4Carefully place the meatballs into the simmering coconut milk mixture.
- 5Cover the pot and poach the meatballs for about 15-20 minutes, or until they are cooked through and firm to the touch.
- 6Remove the meatballs from the pot and set aside.
- 7In the same pot, you can add additional cooked rice to absorb the flavors from the poaching liquid if desired.
- 8Serve the poached meatballs over the rice, garnished with additional cilantro and lime wedges if desired.
Equipment
Ingredients
- ●1 medium apple, peeled and diced
- ●1/4 cup rolled oats
- ●2 tbsp all-purpose flour
- ●2 tbsp brown sugar
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1 tbsp unsalted butter, melted
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a small bowl, combine the diced apple with half of the cinnamon and nutmeg. Mix well and set aside.
- 3In another bowl, mix the rolled oats, flour, brown sugar, remaining cinnamon, nutmeg, and salt.
- 4Pour the melted butter into the oat mixture and stir until crumbly.
- 5In a small baking dish or ramekin, layer the seasoned apples at the bottom.
- 6Top the apples with the crumble mixture, spreading it evenly over the apples.
- 7Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the apples are tender.
- 8Remove from the oven and let it cool for a few minutes before serving.
Equipment
More Marry Me Chickpeas Videos
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