Casseroles and One Pots

  • Barley risotto with asparagus

    Pearl barley makes a great risotto: It retains its distinct chew while releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring.

  • Athenian Orzo

    A great one-pot meal. Pair with a white Greek wine such as Moschofilero Boutari.

  • Barley Casserole

    A family favorite

  • Biryani

    Biryani was originally a family of aubergine dishes cooked for Princess Burans wedding to the powerful Caliph alMamoun son of Harun alRashid in ninth century Baghdad. Her real name was Khadijah but she was better known under the pet name of Buran after a Persian princess of the seventh century. There are still dishes called braniya in both Algeria and Morocco which centre round aubergines and meat. How could this lead to present day burani or borani or in fact the indian biryani which are all glorified pilaffs? Such are the mysteries of culinary evolution! I suspect that the dish was transformed with the addition of grain in Turkey.

  • Broccoli Casserole

    A Shaw family favourite.

  • Carmelized Onion Quiche

    A rich and creamy quiche with caramelized onions and Gruyere cheese. Good for lunch, brunch or a light dinner. We are assuming that you already have a pie crust, at hand, fresh or frozen..

  • Cassoulet

    In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

  • Chicken - Tomato Curry

    Easy, and authentic East Indian.

  • Chicken with Beans, Tomatoes and Mushrooms

    A great one pot dinner. Can be multiplied by 7 to feed a crowd of 30.
    The chicken thighs could be transmogrified to cut up breasts or could be de-boned and de-skinned.

    Instead of baking at the end, you can continue to simmer for about 15 minutes on the stove.

  • Cock-a-leekie pie

    Very British. Can be made with top and bottom crusts, or just top, or no crusts at all.

  • Daube de boeuf de Gasconne

    If France is the home of great food, then Gascony is her kitchen. Located east and south of Bordeaux, Gascony is the region of the duck – of foie gras, confit and rillettes – of Roquefort and truffles, of prunes and Armagnac and cassoulet. Every kind of fruit and vegetable – from aubergines to apricots, asparagus to artichokes – grows here in abundance, and generations of artisan producers make the greatest bread and charcuterie and patisserie that you will ever eat.

    This rich beef and root vegetable stew is made with cognac and a red wine of the countryside.

  • German Pilaf

    Another one of our German heritage recipes.

  • Great Northern Baked Beans

    Comfort food at its finest.

  • Mountain Style Chicken and Rice - Arroz de Montana

    This rice dish, common in the mountainous parts of Spain has chicken and chorizo in the base recipe, but you may add or substitute pork and swap the chorizo for mild sausage.

  • Moussaka

    This is one of the most famous Greek dishes. It is also well known in Lebanon, Turkey, and the Arab world. It features eggplants, zucchini, tomatoes, and potatoes. This version is topped with Parmesan cheese. Satisfies the biggest hunger on cold winter nights.

  • Pad Thai

    In North America, Thailand's most famous dish.

  • Pinto Bean and Andouille Sausage Stew

    Makes 8 servings, about 1 1/4 cups each.
    An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

  • Poblano Chicken Enchiladas

    Its the green team, Poblano, Jalapenos, Cilantro and tomatillo salsa!

  • Seafood Paella

    I made this for a dinner party. It was enjoyed by all despite the fact that some of the seafood was under cooked. I have increased the cooking time by 5 minutes accordingly.
    You may substitute small chunks of firm white fish for any of the seafood items which are unavailable.

  • Sicilian Stuffed Peppers with Rice and Chorizo

    Cut the recipe in half for a great weeknight dinner.

  • Spinach Enchiladas

    Economical, great tasting, vegetarian dinner.

  • Summer Paella

    Uses Shrimp, Chicken and Sausage.

  • Thai Curry

    Flavoured with coconut, curry paste and basil.

  • Tuna Casserole

    An economical weeknight dinner

Here are some links to good recipes for Casseroles and One Pots from other sites

  • Baked Beans in Tomato Sauce  

    This is a simple baked bean dish, with the beans first cooked in simmering water and then baked in a tomato sauce, flavored with bacon and sage, sweetened with honey, and spiced up with some chile flakes.

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Casseroles and One Pots

  • Barley risotto with asparagus

    Pearl barley makes a great risotto: It retains its distinct chew while releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring.

  • Athenian Orzo

    A great one-pot meal. Pair with a white Greek wine such as Moschofilero Boutari.

  • Barley Casserole

    A family favorite

  • Biryani

    Biryani was originally a family of aubergine dishes cooked for Princess Burans wedding to the powerful Caliph alMamoun son of Harun alRashid in ninth century Baghdad. Her real name was Khadijah but she was better known under the pet name of Buran after a Persian princess of the seventh century. There are still dishes called braniya in both Algeria and Morocco which centre round aubergines and meat. How could this lead to present day burani or borani or in fact the indian biryani which are all glorified pilaffs? Such are the mysteries of culinary evolution! I suspect that the dish was transformed with the addition of grain in Turkey.

  • Broccoli Casserole

    A Shaw family favourite.

  • Carmelized Onion Quiche

    A rich and creamy quiche with caramelized onions and Gruyere cheese. Good for lunch, brunch or a light dinner. We are assuming that you already have a pie crust, at hand, fresh or frozen..

  • Cassoulet

    In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.

  • Chicken - Tomato Curry

    Easy, and authentic East Indian.

  • Chicken with Beans, Tomatoes and Mushrooms

    A great one pot dinner. Can be multiplied by 7 to feed a crowd of 30.
    The chicken thighs could be transmogrified to cut up breasts or could be de-boned and de-skinned.

    Instead of baking at the end, you can continue to simmer for about 15 minutes on the stove.

  • Cock-a-leekie pie

    Very British. Can be made with top and bottom crusts, or just top, or no crusts at all.

  • Daube de boeuf de Gasconne

    If France is the home of great food, then Gascony is her kitchen. Located east and south of Bordeaux, Gascony is the region of the duck – of foie gras, confit and rillettes – of Roquefort and truffles, of prunes and Armagnac and cassoulet. Every kind of fruit and vegetable – from aubergines to apricots, asparagus to artichokes – grows here in abundance, and generations of artisan producers make the greatest bread and charcuterie and patisserie that you will ever eat.

    This rich beef and root vegetable stew is made with cognac and a red wine of the countryside.

  • German Pilaf

    Another one of our German heritage recipes.

  • Great Northern Baked Beans

    Comfort food at its finest.

  • Mountain Style Chicken and Rice - Arroz de Montana

    This rice dish, common in the mountainous parts of Spain has chicken and chorizo in the base recipe, but you may add or substitute pork and swap the chorizo for mild sausage.

  • Moussaka

    This is one of the most famous Greek dishes. It is also well known in Lebanon, Turkey, and the Arab world. It features eggplants, zucchini, tomatoes, and potatoes. This version is topped with Parmesan cheese. Satisfies the biggest hunger on cold winter nights.

  • Pad Thai

    In North America, Thailand's most famous dish.

  • Pinto Bean and Andouille Sausage Stew

    Makes 8 servings, about 1 1/4 cups each.
    An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

  • Poblano Chicken Enchiladas

    Its the green team, Poblano, Jalapenos, Cilantro and tomatillo salsa!

  • Seafood Paella

    I made this for a dinner party. It was enjoyed by all despite the fact that some of the seafood was under cooked. I have increased the cooking time by 5 minutes accordingly.
    You may substitute small chunks of firm white fish for any of the seafood items which are unavailable.

  • Sicilian Stuffed Peppers with Rice and Chorizo

    Cut the recipe in half for a great weeknight dinner.

  • Spinach Enchiladas

    Economical, great tasting, vegetarian dinner.

  • Summer Paella

    Uses Shrimp, Chicken and Sausage.

  • Thai Curry

    Flavoured with coconut, curry paste and basil.

  • Tuna Casserole

    An economical weeknight dinner

Here are some links to good recipes for Casseroles and One Pots from other sites

  • Baked Beans in Tomato Sauce  

    This is a simple baked bean dish, with the beans first cooked in simmering water and then baked in a tomato sauce, flavored with bacon and sage, sweetened with honey, and spiced up with some chile flakes.