Ready or not ...
Add 2-3 tablespoons of olive oil and the onions go in right away. This is the time to
put in the garlic … as much as you want. While the onions and garlic are slowly cooking I add the first round of seasoning: black pepper, a little sea salt and some shakes of cayenne pepper, ginger and curry. Not too much at this stage. Any seasoning that goes in now will blend with all the food flavors.
What we are looking for is deepening layers of flavor while not overpowering the
natural taste of the food. The slow-low cooking does the blending. So, while the onions are reducing, cut the peppers, squash, and mushrooms. By the time you have done this, the pot is ready for these ingredients to be added. This is all happening at medium heat. If you want to turn up the heat for 30 seconds or so and sauté these guys, go ahead. But turn the heat way down and let everything just sit for a minute. No rush! And no worries! I usually add a little more pepper and seasonings at this point. I’m also getting set to determine the final flavor outcome.
If you are doing chicken or beef, this is the time to cut it into small thin slices. Turn up
the heat to medium high and add it to the pot. Blend and cook until all of the pieces are brown on the surface only. Do not overcook. Remember: the meat will continue to cook in the broth and will be done tenderly by the end. Turn the heat down again.
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One Pot, One Planet