Favorite One-Dish Meals

[Pomai]

What's your favorite? It can be made stove-top (like soups or stews), baked (like a casserole), roasted (like a pot roast), stir-fried (like chowfun, or fried rice in a wok), grilled (like a kabob) or whatever!

As long it includes meat (or other protein substitute), vegetables and starch, in one, ready-to-eat (and hopefully easy-to-prepare) dish, that needs little or nothing else.

Last night I made Corned Beef & Cabbage (the "traditional" Irish style), and it reminded me what a perfect "one-pot meal" this was. Throw the brined corned beef and seasoning packet in the pot with water (and some chicken stock) and boil and simmer it on the stove for a few hours. Throw in cut potatoes, carrots and choke cabbage and there it is! A balanced meal of meat, vegetables and starch. With a TON of flavor to boot. Just add yellow mustard. The perfect dish!

I'm also a huge Beef Pot Roast fan. A chuck roast, potatoes, onions, celery, carrots, some Lipton Onion Soup mix and some stock and red wine. Throw all that in the pot on the stove or in the oven for a few hours. Good to go baby!

Ramen is king though. All bow and praise the Almighty Ramen. Chant: Ramen! Ramen! Ramen! Ramen! Ramen! :D

[helen]

I haven't cooked in a long time but I used to do was make Kraft Mac & Cheese in a pot, when that was done cooking add a can of tuna and a can of spinach. Or add a can of chilli.

Then there was Rice o Roni and add a can of Spam to it.

Also tried Hamburger or Tuna Helper.

[cezanne]

Fried rice is nice.

[lavagal]

I would crave this when I was pregnant. I think its sodium content triggered my Bell's Palsy. So why am I sharing it? Well, it is delicous.

Brown Tyson boneless, skinless chicken breasts; while they are browning on their second side, add a box of chicken RiceARoni and water required according to directions. turn it down to a low simmer and cover. After it's been cooking about ten minutes, stir in a can of drained, sliced mushrooms and a bag of frozen French-cut string beans, cover, and let it cook another 7-8 minutes. Serve by spooning the rice-green-beans-mushroom mix onto the plate and then slice a breast of chicken and serve along side. It's usually moist enough that it doesn't need gravy.

don't eat like THAT anymore!

[Pomai]

When it comes to "all-in-one meals" and soups, a great bowl of Turkey Jook (http://tastyisland.wordpress.com/2006/11/29/theres-turkey-then-theres-jook/) always soothes the soul...

http://www.96seven44.com/images/jook_spoonful.jpg
"Post-Thanksgiving" Turkey Jook (Chinese Rice Porridge)

Yeah, that's just a "token" garnish of Chinese Parsley in there shown. The ultimate way to enjoy Jook is to add an assortment of chopped lettuce, cabbage, or other vegetables and herbs as a topping or "condiment", along with chopped cashews or peanuts to make it a complete meal. Even some Mango Chutney with this works.

The contrast of temperature, texture and flavors is so ono! The perfect remedy if you're feeling under the weather, or simply to warm you up on a cool winter night!

[infinitypro]

For me it's pasta (any type), pesto, and either grilled chicken or steak. Umm...as I was thinkin' 'bout making the criteria, I concluded pesto is a vegetable! :D

[cynsaligia]

i'd say pork adobo, slow simmered, with okinawan sweet potatoes (why have white when you can have purple?) and carrots. must have lots of onion & garlic tho. of course, it's best with rice, but you don't really need it. and leftovers are great in an adobo omelet or adobo scramble. just add tabasco.

another is risotto--like pancetta and asparagus risotto, which is easy to make in a pressure cooker. you don't have to stir til your arms fall off like you would if you cooked it in the traditional way, and it takes only a fraction of the time.

gaaah...making myself hungry, and my tummy's not yet 100% better from being all funny. why do i open the food threads when i feel this way??!! :( pomai, i blame you!!! :mad:

;)

[Pomai]

gaaah...making myself hungry, and my tummy's not yet 100% better from being all funny. why do i open the food threads when i feel this way??!! :( pomai, i blame you!!! Then you should take my "sickness remedy" suggestion and have a bowl of Jook! Way mo' bettah den Chicken Noodle Soup. I know, the question is, "Where am I gonna' get that?". Well, that's what Eric is there for! "Oh Eric, honey...." :rolleyes:

Yeah, I can see Adobo being an all-in-one meal if (as you said) you added a good amount of potatoes, carrots, onion and in my case, Daikon (Turnip). I like how the cider vinegar helps the flavors penetrate everything. You should try Auntie Lynn's recipe. Da' secret is Paprika. Just add a few sprinkles. Totally adds depth to Pork or Chicken Adobo. So ono!

[1stwahine]

Portogee Bean Soup.:D
http://www.hawaiithreads.com/showthread.php?t=7117&highlight=Soups
Post #5

Auntie Lynn

[cynsaligia]

Then you should take my "sickness remedy" suggestion and have a bowl of Jook! Way mo' bettah den Chicken Noodle Soup. I know, the question is, "Where am I gonna' get that?". Well, that's what Eric is there for! "Oh Eric, honey...." :rolleyes:


actually, i make the pinay version--arroz caldo. ;)

[glossyp]

actually, i make the pinay version--arroz caldo. ;)
In our house my grandmother would shake a finger and prescribe, "Nada mas, calda de arroz! Dos dias, nada mas, calda de arroz!" Not one of my favorites because her version was as bland as bland could possibly be. Of course, I suppose that was the idea!

[ginabeena]

Tofu and eggs in peanut sauce. Sounds weird but quite onolicous. Awesome over noodles, rice, anything. Add the lovely long green onions from Hawaii, and it is outta sight. This was DH's first attempt since childhood tofu trauma (tofu on crackers) and he now loves tofu.

Anyone want recipe, let me know. :)

[cynsaligia]

In our house my grandmother would shake a finger and prescribe, "Nada mas, calda de arroz! Dos dias, nada mas, calda de arroz!" Not one of my favorites because her version was as bland as bland could possibly be. Of course, I suppose that was the idea!

aww! that's too bad! the arroz caldo of my childhood was redolent of chicken and ginger. it was like eating tinola but easier and more concentrated.

actually, glossyp, i should thank you two-fold for your post. it reminds me that a lot of filipino food has been influenced by spain and that there are permutations of several dishes throughout what used to be the spanish empire. to me, adobo always brings to mind vinegar, shoyu, garlic, onion and bay leaf; however, i've falled in love with the adobo dishes i've tried at several mexican restaurants (quintero's, for example). still, it's nice how, even tho this specific example is the result of forced conquest, food brings us all closer.

your post also reminds me that my grandma used to make nasty conconctions to heal me of ills. for example, she'd make me drink very strong black tea and eat dry toast when i had tummy problems (like the one i have now). i HATED strong black tea. ugh! i'd beg my grandma to add a little sugar but she would insist it would weaken the tea's medicinal properties, and so i'd have to gulp it down straight. yech! the funny thing is, whenever my tummy doesn't feel right, strong tea (which i now enjoy) and toast is the first thing i reach for...long before any pharmaceutical solutions.

so my grandma and your grandma had several things in common, it seems! :D

[1stwahine]

Your post reminded me of my Pilipino Grandma.;)

She's long gone now.

Salamat po,

Auntie Lynn

[cynsaligia]

i think it's safe to say that grandmas all over the world rule!

;)

[oggboy]

My Tutu use to make "foo chook", not sure if correct spelling.
Made with belly pork, garlic ong choi and abalone and flat dried bean curd.
Anyone had this b-4. :rolleyes:

[glossyp]

aww! that's too bad! the arroz caldo of my childhood was redolent of chicken and ginger. it was like eating tinola but easier and more concentrated.

actually, glossyp, i should thank you two-fold for your post. it reminds me that a lot of filipino food has been influenced by spain and that there are permutations of several dishes throughout what used to be the spanish empire. to me, adobo always brings to mind vinegar, shoyu, garlic, onion and bay leaf; however, i've falled in love with the adobo dishes i've tried at several mexican restaurants (quintero's, for example). still, it's nice how, even tho this specific example is the result of forced conquest, food brings us all closer.

your post also reminds me that my grandma used to make nasty conconctions to heal me of ills. for example, she'd make me drink very strong black tea and eat dry toast when i had tummy problems (like the one i have now). i HATED strong black tea. ugh! i'd beg my grandma to add a little sugar but she would insist it would weaken the tea's medicinal properties, and so i'd have to gulp it down straight. yech! the funny thing is, whenever my tummy doesn't feel right, strong tea (which i now enjoy) and toast is the first thing i reach for...long before any pharmaceutical solutions.

so my grandma and your grandma had several things in common, it seems! :D
Lovely observation about food and how it links cultures. Remember that old saying "Love is the universal language"? I believe that food is the universal language and people can met around a table and be enlightened by eating what is served in a particular country or household.

I swear your grandmother went to the same "Grandmother School" as mine! Exact same experience with the strong black tea. Like you, I now reach for it when I have an upset tummy.

[tikiyaki]

My fiancee makes this soup with dough dumplings. It's got a chicken stock base, some veggies, and these dumplings.
There's some Chinese flavoring in it...soy sauce maybe ? She just mixes batter up and drops it into the boiling soup.

Big, doughy blobs of deliciousness :D

[Pomai]

My fiancee makes this soup with dough dumplings. It's got a chicken stock base, some veggies, and these dumplings.
There's some Chinese flavoring in it...soy sauce maybe ? She just mixes batter up and drops it into the boiling soup.

Big, doughy blobs of deliciousness :DTikiyaki (a Sicilian), you chiming in on this thread brought to mind that PIZZA is the all-time country-wide FAVORITE ONE-DISH MEAL! No ifs, ands or buts.

Some may like ramen. Some may like fried rice. But when it comes to pleasing the masses, the go-to one-dish meal has got to be PIZZA! :cool:

[Random]

Tikiyaki (a Sicilian), you chiming in on this thread brought to mind that PIZZA is the all-time country-wide FAVORITE ONE-DISH MEAL! No ifs, ands or buts.

Some may like ramen. Some may like fried rice. But when it comes to pleasing the masses, the go-to one-dish meal has got to be PIZZA! :cool:
Bah! Pizza is nothing more than Western/American machination. I'm sticking with Asian food. :cool:

[1stwahine]

Bah! Pizza is nothing more than Western/American machination. I'm sticking with Asian food. :cool:

Rah, rah rah! Sis boom bah!!:D

I hear you! I'm sticking with it too! Moa betta! Moa FLAVOR!

Especially, Fried Silet with Bituka!:p

HAHAHAHAHAH

Auntie Lynn

[Pomai]

Bah! Pizza is nothing more than Western/American machination. I'm sticking with Asian food. :cool:Well, in our office, whenever there's a vote for a company-sponsored lunch: Pizza? or Bento? 9 out of 10 folks choose the Bento, including me. ;)

Still, Pizza is certainly a runner-up.

[Karen]

Three come to mind, one is from the oven and the other two are stove top.

Taco soup! On man that is one huge pot of homemade beans, we now use the fifteen bean soup-beans, hamburger, ground pork, black olives, onion, garlic, the sweetest & freshest corn, some frozen is very good...that you can find. (Lol how's that for a goofy sentence?) Man, oh!! dang lots of diced tomoatoes, a couple or three envelopes of taco seasoning depending on the size of your pot, and three envelopes, at least of the dry salad dressing mix...dang the flavor..CRS getting me right now, ranch dressing, yes!

The oven one I dig is Chicken Divan, oh man, rich and delicious, and the other stove top one is Chicken Spaghetti, not Italian but you cook two or three whole chickens, two works pretty well, cool & take off of the bone, by the way I cook after skinning chickens as well as they can be, (yes, once a year or so I do actually cook, but very rare) so it's not too fatty, well then you keep your chicken stock and put the chicken in it and a lot of (here comes the heart attack, LOL) Velveeta (there's lowfat and mexican flavor velveetas, now) is melted into the pot while you are cooking spaghetti, two or three boxes in another pot, and you use your favorite seasonings in that main pot, salt, pep, garlic powder, oh sorry, dangit..

..the yes! bay leaves (bad CRS today) oh wait, LOL you cook and add the spaghetti and add the cheese last, cuz that makes it the thickest, and mom got to where she'd add some broccoli, that's optional. This is a thick, cheesey soup that keeps ya full for hours. We used to eat it on the way out the door to high school football games on a cold Friday night.

[oceanpacific]

I made a big pot of PORTUGUESE BEAN STEW for tomorrow's UH-Utah State football tailgate. That's right, I said STEW, not soup. The spoon stands up! Those who want it soupy can just add their own water.

This is just a "chaser" for all the other tailgate fare.

[cezanne]

I made a big pot of PORTUGUESE BEAN STEW for tomorrow's UH-Utah State football tailgate. That's right, I said STEW, not soup. The spoon stands up! Those who want it soupy can just add their own water.

This is just a "chaser" for all the other tailgate fare.

Where you tailgating at? I no believe the spoon can stand up in your stew!;) :D

[tikiyaki]

Bah! Pizza is nothing more than Western/American machination. I'm sticking with Asian food. :cool:

You've obviously never had NEW YORK Pizza. :rolleyes:

[Random]

Well, in our office, whenever there's a vote for a company-sponsored lunch: Pizza? or Bento? 9 out of 10 folks choose the Bento, including me. ;)
What the 10th fella wanted?

[oceanpacific]

If the spoon refuses to stand up, I'll stick it in the mound of rice underneath! :D

[Pomai]

If the spoon refuses to stand up, I'll stick it in the mound of rice underneath! :DHey OP, this is a "G"-rated program here. "G". Keep it "G". LOL!

I like my PBS "tick" too. Not soupy like waddah.

[oceanpacific]

No cabbage in my PBS, although sometimes I put in macaroni/pasta. But, just a little (< 1/2 cup).

[woodman]

What's your favorite?

... As long it includes meat (or other protein substitute), vegetables and starch, in one, ready-to-eat (and hopefully easy-to-prepare) dish, that needs little or nothing else.[/B]


"Good Luck Noodle" at Good Luck Chinese Restaurant in the Chinese cultural plaza.

It comes with everything.

With a side of rice, it will easily feed two people.

[Pomai]

"Good Luck Noodle" at Good Luck Chinese Restaurant in the Chinese cultural plaza.Dig the name.

It's like "Good luck, man. You're gonna' need it after eating this!" :D

Zippy's Fried Noodles (http://www.zippys.com/menu/) plate is ono, but a rip-off, price-wise. It should be more like $3, not $5.80. Otherwise I'd order it more often. At least get everything: starch, meat (charsiu) and veggies (chopped green onion, carrots and celery).

[woodman]

LOL!

I never thought of it like that.

[Mokihana]

Saimin!! With the works.

[Pomai]

Saimin!! With the works.You know 'dat!

In fact, that's what I made my girlfriend and niece for lunch yesterday...

http://farm3.static.flickr.com/2378/1509650766_d574057fee_o.jpg (http://www.flickr.com/photo_zoom.gne?id=1509650766&size=o)

As you can see, she doesn't like onions, so I leave it whole just for appearance, and she just plucks it out. Unlike for me, I choke da' green onions!...

http://farm3.static.flickr.com/2226/1509650552_ccb09eaa0b_o.jpg

Mine is da' "Supah Saimin Deluxe", wit' choke Kamaboko (fish cake) and Spam too.

This is Okahara's brand Saimin (da' kine that's frozen in the package like S&S).