I love one-skillet meals!!
They combine all food groups in one dish :)
You can serve them with some crusty bread, rice, pasta, tortillas, pita bread ...etc. And they feed a large crowd with very little prep. Once the prepping is done, you can cook the meal quickly and especially if you're using a Disc or a wok. Perfect for weeknight meal or during camping trips.
Here is one that I do often and it's a family favorite
Started with ground beef and diced potatoes
(http://i43.tinypic.com/x2rjab.jpg)
Added Mushrooms
(http://i44.tinypic.com/3498h7r.jpg)
Then Onions and diced red peppers
(http://i44.tinypic.com/2a4v52u.jpg)
Artichoke heats
(http://i43.tinypic.com/2vci5c7.jpg)
Sliced Heart pf Palm
(http://i43.tinypic.com/n670j7.jpg)
Fresh Baby Spinach
(http://i44.tinypic.com/5djlns.jpg)
Mixed it all up and added spices, mince garlic and a dash of lemon juice
(http://i44.tinypic.com/2mcf6no.jpg)
Dinner served with Pita (pocket) bread, easy and delicious!!
(http://i41.tinypic.com/2e1rlu9.jpg)
You know i'm going to hit the "Thank You" button every time on these kinds of cooks !!!!
Two things.....
thanks for using red bells....green always seems to overpower things (plus it's one of the few elements that give me heartburn)
And....
What manner of artichoke hearts....bottled?
marinated or plain?
home made?
I used to use marinated, but another item that seemed to be too pronounced in many dishes, so plain bottled it is....
Also love one dish meals, this looks awesome!
Damn, BBcue-Z looks great!
Z - great cookup as always. I agree, one dish meals are some of the best - not only fun to cook, but every bite provides lots of flavors.
Thanks for this link (http://www.thesmokering.com/forum/viewforum.php?f=54&sid=2d3cda95ad261458b9e3ae3a429294ee) Lots of good stuff there!
Winz
Looks great! I love cooking in one dish ... less cleanup!
Thank you ALL!!
1buckie,
I agree, red peppers are sweeter, milder and tastier than green. I like those mixed baby bell peppers as well. The artichoke hearts were the plain canned type. I don't like the marinated ones for dished like these; I use them mostly in salads, like this
(http://i59.tinypic.com/65bcis.jpg)
Of course fresh is best, but I made this during a camping trip and cans are easier to carry :)
Winz,
You are welcome; I hope you'll find more applications for your Wok on that link :)
That's a fantastic looking discada cook. I'm actually looking at getting a reverse hump comal for similar type cooks.
Another masterpiece from Mr-Z ! That looks awesome!
Thanks Nate :)
Are you referring to this?
(http://i58.tinypic.com/2hcjp00.jpg)
I have 2 concerns with this design, cross contamination and excessive sticking of food.
I've seen people putting raw meat on the hump while holding already cooked food in the circle around it. Of course the juices run off the hump over the cooked food. I'm sure this could be avoided with good techniques.
The ones I saw around here were made of thin SS or aluminum and I'm not sure that you can build a non-stick layer on those like carbon steel or cast iron.
Cross contamination are less likely with this style.
(http://i59.tinypic.com/vscs3r.jpg)
I'm sure you'll find the right design for your needs. Can't wait to see some pictures :)
Thanks Matt :)
Quote from: BBcue-Z on March 04, 2015, 04:32:51 PM
Thanks Nate :)
Are you referring to this?
(http://i58.tinypic.com/2hcjp00.jpg)
That would be what I've been looking at. May have to do a little more research about the cross contamination issue.
^^ Couldn't you just cook the meat first? You'd also have juice to cook veggies in. I can see where you wouldn't want to cook veggies in meat juice necessarily, but maybe that pan is really intended for one food. Heat it in the center, move it of to the sides, heat more in the center ... what I don't understand is the implied hot/warm zones, but maybe that too is a misunderstanding.