One Pot Martha Stewart Living Cookbook, Recipes

Photo: Courtesy of One Pot.

Let's face it — there are only so many times you can order Seamless for lunch before it leaves a hole in your wallet. And, while throwing together a homemade salad is always a sensible choice, the changing of the seasons has sparked our desire to switch things up and try some hearty, fall-appropriate meals.

That's where One Pot comes in. The Martha Stewart-approved release serves as an all-in-one guide for cooking with skillets, Dutch ovens, stockpots and the like. As one might expect from the lifestyle queen, the book is chock-full of straightforward recipes that save us from brainstorming meals for the coming work week. There's an entire section devoted to delicious dishes you can whip up with a slow-cooker — we're talking juicy pulled pork and flavorful pot roasts. Let that be your incentive to buy that Crock-Pot, ASAP.

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To help you get ahead of the game, we've picked three recipes that will yield enough servings for dinner tonight and leftovers for tomorrow. From baked risottos to bean-free Texas chili, you can now cheat your way to a brown-bag lunch that will make your colleagues' quinoa pale by comparison.

Photo: Courtesy of One Pot.

Baked Risotto with Carrots and Squash
Serves 4. Prep time: 20 minutes

Ingredients
2 tbsp vegetable oil
1 small onion, finely diced
4 garlic cloves, minced
2 tbsp minced peeled fresh ginger
1 tsp ground cumin
Coarse salt
3 medium carrots, cut on a diagonal into 3/4-inch slices (2 cups)
1 cup Arborio rice
1/2 cup red lentils, picked over and rinsed
2 1/2 cups water
1/2 small butternut squash, peeled, seeded, and cut into 1-inch chunks
Lime wedges and fresh cilantro sprigs, for serving

Instructions
1. Preheat oven to 400°F. In a medium Dutch oven, heat oil over medium-high.

2. Add onion, garlic, ginger, cumin, and 1 1/2 teaspoons salt; cook until onion is translucent, about 3 minutes.

3. Add carrots, rice, and lentils; cook, stirring, for 1 minute. Add the water, and bring to a boil.

4. Add squash and return to a boil. Cover and transfer to oven.

5. Cook until liquid is absorbed and rice is tender, about 20 minutes. Let sit, covered, 10 minutes before serving.

6. Squeeze with lime wedge, and top with cilantro before serving.

Note: Water is used in the dish to keep it meat-free, but you can use chicken broth instead to give the meal a slightly deeper flavor.

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Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Andrew Purcell. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.”

Photo: Courtesy of One Pot.

Texas Red Chili
Serves 6 to 8. Prep time: 40 minutes. Cook time: 3 hours 45 minutes.

Ingredients
3 lbs trimmed beef chuck, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 tbsp safflower or canola oil, plus more as needed
2 medium onions, coarsely chopped, plus more for serving
7 garlic cloves, minced
2 jalapeño or serrano chiles, seeded if desired, minced
1/2 cup chili powder
1 can (28 oz) whole peeled plum tomatoes, pureed with their juice
4 cups water
2 to 3 tsp white vinegar, to taste
Grated cheddar cheese, for serving

Instructions
1. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high.

2. Working in batches, add beef and cook until browned, about 10 minutes per batch, adding more oil as needed; transfer to a plate.

3. Add remaining tablespoon oil, the onions, garlic, and chiles to pot; cook until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon.)

4. Add chili powder; cook, stirring constantly, until fragrant, about 30 seconds.

5. Stir in beef, tomato puree, the water, and 1/2 teaspoon salt; bring to a boil.

6. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (If chili seems dry, add a little water.)

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7. Season with salt, and stir in vinegar. Serve immediately, sprinkled with cheddar and onion.

Reprinted from One Pot. Copyright © 2014 by Martha Stewart Living Omnimedia. Photographs copyright © 2014 by Christina Holmes. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC

104_Stew_Skillet-Chocolate-Chip-Cookie_art_r1

Photo: Courtesy of One Pot.

Skillet Chocolate-Chip Cookie
Serves 8. Prep time: 10 minutes. Total time: 30 minutes.

Ingredients
6 tbsp unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp coarse salt
1 cup semisweet chocolate chips

Instructions
1. Preheat oven to 350°F. In a bowl, combine butter and both sugars with a wooden spoon until creamy.

2. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chocolate chips.

3. Transfer to a 10-inch ovenproof skillet (preferably cast-iron); smooth top.

4. Bake until cookie is golden brown and set in the center, about 18 to 20 minutes. Let cool 5 minutes before slicing and serving.

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