Some people just don't know what's good.
So... back to really talking about food... what do you have in the way of one-pot meals?
I sort of forgot about you somewhere along the way
So here's some recipes I am fond of.
Any soups are going to be easy one-pot recipes you can create. Chili's, casseroles and things like this are ideal 'quick' dinners. Of course, there are plenty of things pre-one pot made you can try as well. But as far as casseroles go, I love them. They're easy, tasty, and use literally anything you have leftover.
Don't particularly like peas? They taste like casserole in casserole. Don't like how tough the chicken breast was last night? soaking it in some mushroom soup base and then adding it all to the casserole fixes that right up.
Another thing that uses to leftovers REALLY well are quesadillas and enchiladas, both one-pot dishes. I'm actually a huge fan of the whole.. eat what you cooked before you make something new thing. So I tend to cook things to where it comes out perfect in portion sizes (and make a dessert, or a snack, so people who wanted seconds can eat something that won't be easily wasted and forgotten in the fridge) or, more likely, I cook something a bit versatile the first night (stir-fry, chicken nuggets, pulled pork, etc.) and then combine ingredients to create different things out of it the next couple nights.
Anyways, I hope that answers your questions!
Steamed buns -- Im going to try this sometime soon when I create the dango, and see how to adjust the recipe.
1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder
Directions
1.Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
2.Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
3.Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
4.Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
5.REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
STuffed steamed buns:
8 ounces chopped pork
1 (4 ounce) can shrimp, drained and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped fresh ginger root
1 tablespoon light soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
ground black pepper to taste
2 1/2 tablespoons water
1 recipe Chinese Steamed Buns Directions
1.Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
2.Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
3.Prepare dough for Chinese Steamed Buns.
4.Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
5.Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
6.REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Category: Lunch.
Another way to cook Hot dogs
Calories: However many calories a hot dog is
Source: The Viking cooking guy at the home show
- Crab Oil
- Hot dogs
- Melted butter
- Hot sauce
Very simple, just adds a bit of flavor to hot dogs while cooking them. Add some crab oil to the hot dog and bring it up slowly to a simmering heat. When warmer, transfer to a skillet or bake basted in a 50/50 mixture of melted butter and hot sauce.
Just wanted to quote this and say I did it the other day, and it was heaven. .. Ya know. If you like fatty meat-by-product.
And I certainly do.
!! I don't know why Quinoa sweetens so easily, maybe it's naturally sweet and this brings it out some? 
