Sure it's cold outside, but the kitchen is nice and warm and these all-in-one dinners will thaw you out in no time.
The Canadian Living Test Kitchen has put together a book of their most delicious one-dish meals that range from easy weeknight fare to slow-cooked special weekend delights.
Each dish combines essential protein, starch and veggies all together in one delicious pot. Or pan. Or casserole. You get the idea.
Every recipe comes with full nutritional data and many have tips for freezing as well as recipe variation ideas. And with over 80 full page colour photos - you are bound to be inspired!
Contents include:
Soups
Stews
Salads
Casseroles & Bakes
Skillets, Simmers & Stir-Fries
Pasta & Risotto
Check out some of these delicious one dish meals below to warm up your weekend!
Chalet Supper SoupBy The Canadian Living Test Kitchen author of
Canadian Living: The One Dish CollectionThis simple chowder combines everyday cold-weather ingredients to make a satisfying supper. You can use about 8 cups torn Swiss chard leaves instead of the spinach if you like. Serve with crusty country-style bread.3 carrots
3 leeks (white and light green parts only)
1 thick slice ham (6 oz/170 g)
2 lb small red-skinned potatoes, scrubbed
2 tbsp butter
1 onion, chopped
1 tsp salt
3 cups milk
1½ cups wide egg noodles
1 pkg (10 oz/284 g) fresh spinach
1 cup finely shredded Gruyère cheese or extra-old Cheddar cheese
½ tsp pepper
Cut carrots into 1½-inch (4 cm) lengths. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under running water. Cut crosswise into 1½-inch (4 cm) lengths. Cut ham into ¾-inch (2 cm) chunks. Halve or quarter potatoes; set aside.
In large Dutch oven, melt butter over medium-high heat; sauté carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
Add potatoes, 4 cups water and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
Add milk; bring to simmer. Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes. Stir in cheese and pepper.
Makes 6 to 8 servings. per each of 8 servings: about 303 cal, 16 g pro, 11 g total fat (6 g sat. fat), 37 g carb, 5 g fibre, 48 mg chol, 736 mg sodium. % RDI: 31% calcium, 23% iron, 108% vit A, 32% vit C, 38% folate.
Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Beef Stew With Blue Cheese BiscuitsBy The Canadian Living Test Kitchen author of
Canadian Living: The One Dish CollectionCooking the shallots until they're caramelized creates the flavour base, and their subtle sweetness naturally balances with the sharp blue cheese. If you’re not a fan of blue, try the same amount of shredded extra-old Cheddar instead.2 lb (900 g) stewing beef cubes, trimmed
½ tsp each salt and pepper
2 tbsp olive oil
1 bag (8 oz/225 g) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tbsp all-purpose flour
½ cup red wine or white wine
¾ cup sodium-reduced beef broth
1 can (28 oz/796 mL) whole tomatoes, drained and coarsely chopped
Cheese Biscuits:2¼ cups all-purpose flour
4 tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz/115 g)
1 cup buttermilk (approx)
Sprinkle beef with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches. Transfer to bowl. Add remaining oil to pan; cook shallots over medium heat, stirring, until caramelized, 8 minutes. Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, scraping up brown bits. Add broth and tomatoes. Return beef to pan; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1¼ hours.
Uncover and cook until thickened and beef is tender, about 20 minutes. Discard thyme and bay leaves. Scrape into 13- x 9-inch (3 L) baking dish.
Cheese Biscuits: Meanwhile, in bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese. Drizzle with 1 cup buttermilk, stirring, just until soft sticky dough forms. Turn out onto lightly floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch (25 x 20 cm) rectangle; cut into 12 biscuits. Arrange over stew; brush biscuits with 1 tbsp more buttermilk. Bake in 375°F (190°C) oven until filling is bubbly and biscuits are golden and no longer doughy underneath, about 35 minutes.
Makes 8 to 10 servings. per each of 10 servings: about 487 cal, 27 g pro, 27 g total fat (13 g sat. fat), 35 g carb, 3 g fibre, 90 mg chol, 705 mg sodium, 730 mg potassium. % RDI: 20% calcium, 31% iron, 40% vit A, 18% vit C, 39% folate.TO FREEZE: Refrigerate thickened stew for 30 minutes; freeze in airtight container for up to 2 months. Freeze unbaked biscuits on lined baking sheet; transfer to airtight container and freeze for up to 2 months. Thaw stew; scrape into baking dish and arrange frozen biscuits over top. Bake as directed, increasing baking time to 45 to 50 minutes and covering with foil if browning too quickly.
Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Apricot Almond Couscous With ChickenBy The Canadian Living Test Kitchen author of
Canadian Living: The One Dish CollectionHaving a selection of ingredients on hand can bring flavours from around the world to your table. For example, this salad features a Moroccan-inspired, pantry-friendly combination of dried fruit, nuts, couscous and spices, plus chicken from the freezer¼ cup vegetable oil
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
¼ tsp each cinnamon and pepper
4 boneless skinless chicken breasts
1 ½ cups couscous
⅔ cup dried apricots, cut in strips
1 tsp grated orange zest
¼ cup orange juice
⅓ cup slivered almonds, toasted
¼ cup chopped fresh parsley
4 each wedges lemon and orange
In bowl, combine 2 tbsp of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp for couscous. Add chicken to remainder; toss to coat.
Grill chicken, covered, on greased grill over medium-high heat, turning once, until no longer pink inside, about 12 minutes. (Make ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in large bowl, combine couscous and apricots; add 1½ cups boiling water. Let stand for 5 minutes; fluff with fork.
Whisk together orange zest and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)
Divide salad among plates. Cut chicken crosswise into thick slices; place on salad. Serve with lemon and orange wedges.
Makes 4 servings. per serving: about 669 cal, 44 g pro, 22 g total fat (2 g sat. fat), 73 g carb, 6 g fibre, 84 mg chol, 378 mg sodium. % RDI: 8% calcium, 29% iron, 18% vit A, 37% vit C, 27% folate.
Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. 
