As the mother of two young boys (6 years and 4 months), and the wife of a man who truly loathes doing the dishes, cooking dinner in one pot has major advantages. I love stews and braises, which can often be cooked in a single dutch oven, but these days I'm usually pulling dinner together after the babes are sleeping, so the quicker I can cook something, the better. I've been using my cast-iron skillet a lot to make quick sautés--it's ideal for anything from vegetables to chops to seafood. Last night I made this scallop-Swiss chard-potato dish; it was inspired from what I happened to have on hand. Scallops can be a little pricey, but half a pound was perfect for two people, and the other ingredients were very inexpensive. Any seafood or meat would work here, smaller pieces will cook faster. The only fussy part was cutting the potatoes thin enough to cook quickly, and as it turned out I could have left them in bigger pieces and they absolutely would have cooked through. I checked the clock when I got the ingredients out of the fridge, and cut down on time by trimming and washing the chard while the potatoes were cooking. The whole thing took exactly 25 minutes! Not bad for a weeknight dinner.
January 15, 2010
One-Pot DinnerPosted by Carla Lalli Music
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