Life at Gray Gables: 1 Pot Meals...and why I am obsessed

We are a busy family, just like yours. There is work, a rush home to get kids, homework, housework, baths... the list goes on, to get done before finally hitting the hay.
Factor in dinner, and it's already after ten o'clock.

So, my schedule consists of two early weeks, two late weeks and I have a forty minute drive (unless I am driving like a bat out of you know where...no, never do I do that!) so, it's around dinner time by the time we pull into the driveway.

Now, I need to say that I love my crock pot, but I have an old....crock pot that burns everything, which is not idea when you are at work and your crock is at home cooking away, frying your BBQ chicken to a black smoldering crispness (all while my Hubby sleeps upstairs) - so the whole crock pot notion was not working for us. (Yes, it's on my list...a crock pot with a timer!)

So, backup plan is an awesome one pot wonder, as I like to call it!

Check out some great recipes that will help you on those late nights to make it go a little smoother!

ONE POT PASTA

Ingredients:

1 box of linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, thinly sliced
1/2- 3/4 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2-3 tablespoons extra-virgin olive oil, plus more for serving
kosher salt and freshly ground pepper
4 1/2 cups water
Lots of freshly grated Parmesan cheese, for serving

Directions:

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large pan. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

One Pot Mushroom Pasta

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

Ingredients:

1 pound spaghetti
1 pound mushrooms, thinly sliced
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream

Directions:

In a large stockpot oven over medium high heat, combine spaghetti, mushrooms, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.

Peanut Thai Pasta

Ingredients:

1 box linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

Add at the end of cooking:

One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Optional garnishes:

Chopped peanuts
Mung bean sprouts

Directions:

Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

One Pot Wonder Chicken Lo Mein

Ingredients:

1/2 lb. boneless skinless chicken breast, cut into chunks

1 - box Linguini or Fettuccini pasta (break in half)

4 medium carrots, peeled and cut into thin 3 inch long strips

1 medium red bell pepper, cut into thin 3 inch long strips

1 bunch of green onions, white part sliced and green part cut into 3 inch long strips

4 cloves of garlic, minced

1/4 cup soy sauce

1 tsp garlic powder

1 tsp corn starch

1 tbsp sugar

1/2 tsp red pepper flakes

4 cups chicken broth

2 tsp evo

Directions:

Add the chicken, then the pasta, then remaining ingredients to a large stockpot and cover. Bring to a rolling boil over HIGH heat. Stir and reduce heat to medium-low.
Cook covered for 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
Remove the lid and let the dish rest for 5 minutes before serving.

One Pot Cheesy Pasta and Sausage

Ingredients:

3 cups halved grape tomatoes, divided

1 large onion, sliced

1 pound smoked Italian sausage links, precooked (sliced into coins)

20-30 basil leaves, divided

4 garlic cloves, sliced

1 pound dry linguine

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground pepper

4 1/2 cups water 1 cup shredded Parmesan cheese

Directions:

Reserve (set aside) 1 cup halved tomatoes, 10 basil leaves and cheese.

Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.

Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.