Prepper's Pantry: One-Pot Meals

In previous posts I've talked about Crock Pots (aka Slow Cookers), Instant Pots, soups and stews, chili, lasagna, shepherd's pie, and other dishes that can be made using a single container, maybe two at most. One-pot meals used to be a staple of world cuisine, and in many places for many people they still are, even though the popularity of separate recipe categories for main dishes and sides have taken over most cookbooks.

Many years ago, when I still went camping, the only cooking pot I brought along was a steel wok. In that I could make nearly anything over the campfire, from hamburgers to stew to biscuits, though generally not all at the same time. It was extremely versatile and allowed me to travel lighter while still eating well. On trail drives, the cast iron Dutch oven served (and still serves) a similar purpose, allowing simple and hearty meals to be made with little need to carry a variety of cookware in the limited space of a chuck wagon. With some thought and preparation, a frying pan or skillet can serve the same purpose in the prepper's kitchen. 

One dish I used to make in my bachelor days was also both simple and hearty, and only required the aforementioned frying pan. I've dredged the recipe up from ancient, long-term memory, so quantities are not exact.

Shredded pork and onions in a cast iron frying pan

Bachelor Chicken

Ingredients

• Two boneless skinless chicken breasts
• Half a bag (6-8oz) Stuffing mix (I prefer cornbread)
• Half a bag (6-8oz) Frozen vegetables
• 1 can Cream of chicken soup (or 1 ¼ cup homemade broth & ¼ cup milk)
• 2 Tbsp Olive Oil
• Salt & pepper (to taste)
• Crushed garlic (to taste)

Recipe

1. In a frying pan, over medium heat, add olive oil and brown the chicken breasts on both sides (do not cook completely).
2. Reduce heat and add vegetables around the chicken breast.
3. Add salt, pepper, and garlic on top.
4. Use stuffing to make a layer over everything.
5. Pour the soup over the stuffing.
6. Cover and cook on low heat until the chicken is completely done, about 20 minutes.
7. Serve hot and enjoy in front of the TV. Put the leftovers away for the next night, or share with a friend.

For something with a more Mediterranean flavor, this dish is one My Wife has perfected over the years.

Chicken With Onions

Ingredients

1. 1 cup olive oil
2. 2-3 medium onions (sliced)
3. 3-4 lbs chicken (we generally use bone in thighs)
4. ¼ cup white vinegar
5. 10 whole peppercorns (½ tsp pepper)
6. 10 whole allspice (½ tsp ground allspice)
7. 2-3 bay leaves
8. ½ cup sliced black olives
9. Crushed garlic, to taste
10. Salt and pepper to taste

Recipe

1. In a large skillet, heat ¼ cup of olive oil over medium heat and add the onions.
2. Sautee until soft.
3. Add the chicken and cook until browned.
4. Mix the remaining olive oil and vinegar, add to the skillet with the remaining ingredients.
5. Add just enough water to cover, and cook until chicken is done. Approximately 30 minutes.
6. Serve as is or over rice, with noodles, biscuits, etc.

For our readers who are more accomplished cooks, it doesn't require too much creativity to come up with some interesting and tasty combinations that can be prepared in a similar manner. There are many sources of one-pot meal recipes both online and in print.

Eat, drink, and be merry, for tomorrow we dine.