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Thread: One-Pot Meals page

  1. #1
    shine4Jesus's Avatar
    shine4Jesus is offline Junior Member
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    One-Pot Meals

    Hi all! Since I can't eat raw veggies, I find that unless my meat and veggies are all cooked together in a dish, I don't get my veggies because I don't feel like cooking something extra. I think it would be great to compile a list of our favorite one-pot meals! Here's one of mine:

    Health-Bent | Pumpkin Chili with Orange, Coriander Avocado Cream

    And another one that was good:

    Cuban Pork and Plantain Stew The Perpetual Feast **for this I actually used some leftover pork shoulder that I had slow cooked with some apple cider vinegar. It was good though! I realize that some people like to avoid plantains due to carbs, but I personally have no problem with them.

    Can't wait to try some other recipes!

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    alg2435's Avatar
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    One way that I love to 'serve' vegetables is putting grated zucchini and carrots in my meatballs.

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    The absolute easiest and very tasty is leeks and stew beef. Clean and chop the leeks into 1-2 inch pieces, throw into a dutch oven or crock pot with chunks of stew meat and a bit of water. You can add other stuff, like cabbage, carrots, celery, bay leaves or whatever, but you don't have to. I've also thrown in ox-tail or bones for extra nutrients. You can season the meat with salt and pepper and brown first, add garlic , but seriously you don't need to. Let it cook down until the meat is tender then eat.

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    the pork and plantain stew looks really good...I wonder if they are using ripe (black) plantains? I imagine so...
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    Blackcatbone's Avatar
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    Quote Originally Posted by kennelmom View Post
    the pork and plantain stew looks really good...I wonder if they are using ripe (black) plantains? I imagine so...
    Actually, for savory dishes they're usually used green. The black ones are too sweet. I love the ripe ones fried in butter but haven't had them in a long time.

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    kennelmom's Avatar
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    Quote Originally Posted by Blackcatbone View Post
    Actually, for savory dishes they're usually used green. The black ones are too sweet. I love the ripe ones fried in butter but haven't had them in a long time.
    Thanks! I'll try the green ones then I thought the black ones might be too soft, didn't occur to me as being too sweet.
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    Blackcatbone's Avatar
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    You can also use green bananas in much the same way. I've been meaning to get to a Hispanic market and pick up some yuca, which is also quite good. I grew up in Florida so when I get to craving foods from home it's often Cuban/Caribbean foods.

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