{"id":4949,"date":"2020-11-04T02:00:34","date_gmt":"2020-11-04T10:00:34","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4949"},"modified":"2024-08-29T13:26:23","modified_gmt":"2024-08-29T20:26:23","slug":"one-pan-meals-are-too-easy","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/one-pan-meals-are-too-easy\/","title":{"rendered":"One-Pan Meals Are Too Easy"},"content":{"rendered":"

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This is getting dangerous. My Zojirushi stuff is making it so easy to cook, pretty soon I\u2019m going to be expected to do more cooking around here. My wife already said, \u201cYou\u2019re gonna have to cook more if you want to get better. What if you start cooking every Sunday?\u201d Waaait a minute\u2026how come I feel like I\u2019m going to get more \u201cto-dos\u201d around the house? Actually we usually buy take out food on Sundays anyway, so cooking might save us money\u2014and I\u2019m never opposed to that.<\/p>\n

I recently tried these One Pot\/One Pan recipes that really seemed perfect for my Electric Skillet<\/b><\/span><\/a> and my Toaster Oven<\/b><\/a><\/span>.<\/b> The hardest part is prepping the ingredients, which isn\u2019t that time consuming. The cooking part all happens in the same pot, so even if there are steps to follow, it\u2019s not like you\u2019re washing anything in between. I found that being able to electronically control the temperature when the recipe calls for it, helped a lot for a novice like me.<\/p>\n

I\u2019m happy to say this One-Pot Beef Stroganoff<\/b> came out tasting as good as it looks,\u00a0 <\/span>Here are the ingredients I used (link to this recipe below if you\u2019re interested). I used the shallow pan from my skillet for this one, which was the right choice because pasta stroganoff isn\u2019t a soupy stew like sukiyaki<\/i> or a hot pot.
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Then it was a matter of cooking each stage of this dish in the same pan. First I saut\u00e9ed the mushrooms.
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I set that aside to make room for the ground beef and onions.
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Here I\u2019m stirring in the flour and paprika real good so it dissolves. Look at me\u2014two fisted cooking technique! LOL.
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Here\u2019s where I added the broth and finally the pasta. That was basically it\u2014all I had to do then was cover it and let it simmer for 10 or 12 minutes until the pasta cooked al dente.\u00a0<\/span>
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The sour cream is added after the heat is turned off, and then garnished with the parsely. Look at how creamy it looks!
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I\u2019m realizing that one-pot literally means one pot, so that\u2019s easy on the cleanup, but I sort of thought you load up everything in the pot in the beginning and just let it cook by itself. There are recipes like that, but most recipes require \u201csteps\u201d, because different ingredients cook at different times. Not complainin\u2019, just sayin\u2019.<\/p>\n

On the other hand, one-pan<\/i> recipes are exactly like that\u2014and are fast becoming my favorite kind. This is a sheet pan Garlic Butter Salmon and Asparagus<\/b> that I found online that can be baked all at once in the oven (or toaster oven). Now this<\/i> was easy\u2014make the garlic butter, coat the fish and veggies with it on the baking sheet, and pop into the oven to cook.
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14 minutes later, we got dinner, with sides! I am definitely trying more sheet pan recipes in the future. And having a toaster oven large enough means you can do everything on the countertop\u2014from prep to bake to serve.
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Check out the sizzlin\u2019 salmon! Woohoo!!
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