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Video: Whip up a quick meal with these one-pot recipes

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    >> a simple one-pot meal you can put together without a lot of cleanup.

    >> scott , good to see you.

    >> thanks very much for having me.

    >> this -- with a little bit of prep, you can really whip this up pretty quickly.

    >> this is a dish based on what my mother used to make. every time i brought it up to her, she never necessarily remembers my memory of these things. so i seasonalize it a little bit because it's a great time of year. we have the chicken inside this pot, we're searing. we have it marinated with a little bit of rosemary, a little bit of garlic, fresh thyme as well. a lot of black pepper on there. kosher salt . i season one side, put it down in the pan, and then i season the other side when it's in the pan. saves a little time . so this is a really simple thing to do. i've added some potatoes. you can put them right inside there. a little bit of those onions. then i'll cover that up and let it cook. a little slot on the edge. just a little slot to release that steam so it doesn't boil.

    >> how long does that go?

    >> that goes for about 15, 20 minutes . and then -- right on the stove top. just as it's finishing up, i'll add some of these beautiful spring vegetables and i'll cover that up again and let it go. really simple. fresh peas. onions, potatoes. really straight forward. if you wanted to get fancy, you could add some fresh tarragon. it's beautiful. we also have a little bit of this endive salad. we have a lemon and honey viniagrette with it.

    >> you can use any greens you wanted?

    >> you can use anything. i like this time of year some b bib lettuce. we'll crush this parmesan cheese as well.

    >> is there any kind of vinagrette you like?

    >> this is honey.

    >> you have crushed red pepper flake as well.

    >> we like to spice it up a little bit.

    >> mind if we give this a little dance?

    >> jump right in there.

    >> here you go, al.

    >> gives it good color, too, the greens here.

    >> start with the potatoes.

    >> but again, that's just a fun dish that my mother used to cook. and after the holidays, i always feel like passover is just finished, it's just after easter, you just want to take it easy a little bit and this is something easy to do.

    >> and very, very easy marinade as well, right?

    >> absolutely.

    >> for the budding chef.

    >> hello, chef.

    >> hello. can i have a little slice of this?

    >> yeah, go ahead.

    >> thank you.

    >> how far ahead can you make the dressing, scott ?

    >> you can make it the day before, easily. this will keep for a couple days even. it's an airtight container. something easy to do. with all the things going on in life, i feel like you can still have a great meal and have it be simple.

    >> same with the chicken, could you season the chicken, do everything a day ahead, put it in the fridge?

    >> absolutely.

    >> i always cut tamron's food for her, by the way.

    >> and al usually feeds me, but he's being fancy with his one arm.

    >> scott , thanks so much. good to see you. recipes, by the way, at today.com. we're back in a moment.

    >>> it's us.

    >> we're back.

    >> it's you. them.

    >> we have a fabulous actress with us today, natalie dormer .

    >> "game of thrones."

    >> and also "the hunger games."

    >> and rob is here. in

TODAY recipes
updated 4/18/2014 4:43:55 PM ET 2014-04-18T20:43:55

Recipe: Endive salad with pine nut dressing and shaved Parmesan

  • For the dressing:
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh lemon juice
  • 3 tbsps honey, such as wildflower
  • Kosher salt
  • Pinch of crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • For the salad:
  • 16 endive leaves, cut in half lengthwise
  • 12 radicchio leaves, quartered
  • 16 arugula leaves, preferably wild arugula, torn in half
  • 28 strips Parmigiano-Reggiano cheese, shaved
  • 1/4 cup pine nuts, toasted

For the dressing:

In a blender, puree the pine nuts, lemon juice, honey, 1½ teaspoons salt and the crushed red pepper. With the machine running, slowly drizzle in the olive oil a little at a time. The dressing should be a thick, mayonnaise-like consistency. Transfer the dressing to a bowl and stir in 2 tablespoons water. Taste and season with additional salt, if needed.

To serve:

In a large bowl, gently toss the endive, radicchio and arugula with 1/4 cup of the dressing and half of the Parmigiano-Reggiano. Divide among serving plates and top with the remaining Parmigiano-Reggiano and the pine nuts. Drizzle with the remaining vinaigrette and serve.

Serving Size

4 servings

Recipe: Pan-roasted chicken with potatoes & asparagus and peas

  • 2 tbsps extra virgin olive oil
  • Kosher salt and lots of freshly ground black pepper
  • 1 3 to 3 1/2-pound chicken, cut into 8 pieces
  • 1 large onion, chopped
  • 8 to 10 fingerling potatoes
  • 1/2 cup peas
  • 1/2 cup asparagus

To brown the chicken:

In a wide, heavy-based sauté or frying pan, preferably cast-iron, heat the oil over medium-high heat. Season the chicken parts well with some salt and a lot of black pepper.

Add the chicken, skin-side down and cook until the skin is well browned and crisp, about 10 minutes. Turn the chicken, reduce the heat to medium, partially cover the pan (another pan, inverted can take the place of a lid) and continue cooking another 15 minutes.

To finish:

Add the onion to the pan with the chicken. Continue cooking, stirring the onion occasionally, for about 10 minutes. Add the potatoes and continue cooking, stirring occasionally, until the potatoes are tender and the chicken is cooked through, another 10 to 15 minutes.

Add the peas and asparagus and cook for 4-6 minutes until asparagus is fork tender. Serve immediately.

Serving Size

4 servings

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