Let’s make a One Pot! I want to share two very important things:
Keep it mellow. This cooking is not about high heat. Everything is cooked
on low, except when wilting the greens with abundant liquid in the pot. This allows all of the moisture and nutrition in the food to stay in the pot. This goes for meat and poultry as well: cut it into small slivers and then brown the exterior over medium high heat for
Low heat cook slowly a Rustic chopping technique is preferred
two or three minutes, then turn it down. Have no fear! The heat of the broth will cook the meat to perfection.
The other thing is the slicing technique. This is a rustic meal. I cut by
hand and do not really worry about absolute consistency. The vegies and meat or poultry should be small enough to cook uniformly, and things like eggplant (which needs more time) should be small and thin.
Let's assume you have gone to the market and returned with a red onion, a yellow
pepper, button mushrooms, a zucchini, spinach, prepared diced garlic, and firm tofu, naturally raised chicken breast, or beef.
Cut up a medium sized onion. This seems like a lot but there is a bunch of water in
these amazing vegetables and flavor, flavor, flavor.
Start the pan on medium heat and spray with a light coat of oil.
The One Pot Solution to the Cooking Blues
17