gotham kitchen

one-pot

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza

This probably isn’t unusual, but everyone in my house is obsessed with pizza. Seriously, obsessed. My toddler, who calls it “seepa,” even has a pizza shirt that he refuses to take off. They would probably eat it every night for dinner if I let them, but I don’t. Last week, I treated them to this lightened-up version of a deep dish skillet pizza. I used whole wheat crust and skipped the meat and topped it with fresh mushrooms and onions. It was a HUGE hit. The crust is very easy to throw together with a very small rise time (I prepped all my toppings while I was waiting). And it was perfectly crusty on the outside and doughy on the inside.

This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza
 
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This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Crust
  • 1 cup all purpose flour
  • 2¼ teaspoon active yeast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons + 1 tablespoon extra virgin olive oil
  • 1 cup warm water (not boiling hot)
  • 1¾ cup whole wheat flour (I used white whole wheat)
Toppings
  • 1 jar of your favorite pizza or marinara sauce (I like Newman's Tomato Basil)
  • ½ cup of mushrooms diced
  • 1 small onion, sliced
  • 1½-2 cups of mozzarella cheese
  • Italian Seasoning (I like Penzey's Pasta Sprinkle)
  • Parmesan Cheese
Instructions
  1. Preheat the oven to 400 degrees. Combine the flours, yeast, garlic powder and salt in the bowl of an electric stand mixer (use the dough hook). Add the oil and warm water to the mixture and mix on high speed for several minutes until a soft, elastic dough forms. Dough should no longer stick to the sides of the bowl.
  2. Remove dough from mixing bowl and spray bowl with spray oil. Replace ball of dough and cover bowl with plastic wrap or a towel. Let the dough rise for about 10-15 minutes.
  3. Once dough has expanded slightly, remove from bowl and place on a lightly floured surface. Roll out dough into a 12-inch circle (it will be thick).
  4. In a large cast iron skillet, coat evenly with remaining tablespoon of oil using your fingers. Lay round of dough over and press into pan, making sure sides and bottom are evenly distributed. It should come up about 1-1.5 inches on the sides.
  5. Coat bottom of dough evenly with sauce, then toppings and cheese (or whichever order your prefer). Top with Italian seasoning and parmesan cheese. Bake for 20 minutes or until top of crust begins to brown and cheese is melted and bubbly.

slow cooker red potato curry

slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
 
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Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
Instructions
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.

 

five-spice pork tenderloin with sweet potatoes and apples

Have you ever made a dish that was so amazing that you can’t stop thinking about it, even days after you made it? Well that’s what happened with this dish. My husband bought me a spice gift set last Christmas and I have yet to use one of them–Chinese five spice. If you’re not familiar, it’s an extremely aromatic blend of star anise, cinnamon, cloves, Szechuan pepper, and fennel. And what better to pair it with than a perfectly tender pork tenderloin roasted with sweet potatoes and apples? I’m honestly not even a fan of apple and meat together but WOW, this was definitely the exception. The sweetness of the potatoes perfectly balances out the tang of the apples and the salt of the pork. Also, this is a one-pot dish than you can make in a cast iron skillet, dutch oven or roasting pan. It’s literally perfect.

five-spice pork tenderloin with sweet potatoes and apples

five-spice pork tenderloin with sweet potatoes and apples
 
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An unforgettable one-pot meal that's packed with flavor. This pork tenderloin is rubbed with Chinese five-spice and roasted with sweet potatoes & apples.
Author:
Recipe type: Main
Cuisine: American
Serves: 2-4 servings
Ingredients
  • 1 pork tenderloin (about ½ lbs)
  • 1 large sweet potato, cut into ½" wedges
  • 1 large apple, cut into ½" wedges
  • 1 large onion, cut into ½" wedges
  • 2 tablespoons extra virgin olive oil
  • Chinese five-spice powder (about 2 tablespoons)
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Season pork tenderloin generously with five spice powder and salt, ensuring that it is completely covered in the rub.
  2. In a large skillet or dutch oven, heat 1 tablespoon of oil on medium-high heat. Once oil is hot, sear pork tenderloin on all sides until golden brown. About 2-3 minutes on each side.
  3. Once pork is golden brown, toss apples, sweet potatoes and onions into pan on either side of the tenderloin. Drizzle with olive oil, a few shakes of the five spice powder, and additional salt and pepper to taste.
  4. Place pan in the oven and cook for 15 mins. Rotate pork, potatoes, and apples and cook an additional 15 minutes. Let tenderloin rest at least 5-10 minutes before cutting. Serve immediately.

 

butternut squash and spinach lasagna

A few times a year I become obsessed with an ingredient and pretty much have to have it in everything I eat. This time of year, it’s always butternut squash. I buy a large one once a week (at least) and it usually takes us through 2 complete meals plus leftovers for our lunches the next day. This butternut squash and spinach lasagna is extremely hearty and is perfect for a one-pot winter meal. You can also experiment with adding different veggies (cauliflower would be sooo good) and cheeses (ricotta!).

butternut squash and spinach lasagna - gotham kitchen

butternut squash and spinach lasagna
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 package whole wheat or regular lasagna noodles
  • 1 medium butternut squash, peeled and diced
  • 3 cloves garlic, diced
  • 3 cups of milk (I used whole milk, but you could use any)
  • ½ cup of parmesan cheese
  • 2 cups of mozzarella cheese (or one 8oz package)
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 2 cups of fresh spinach, chopped
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl, toss diced butternut squash, olive oil, salt and pepper until well combined. Spread evenly on cookie sheet and place on top rack of the oven. Cook about 20 minutes or until squash is soft and starting to turn golden brown.
  2. Meanwhile, in a large sauce pot cook butter and garlic over medium-high heat until garlic is fragrant, but not brown. Add milk and reduce heat to medium-low. Once milk begins to simmer, slowly add flour and parmesan cheese to thicken. Once it's an alfredo sauce consistency, remove from heat and set aside.
  3. Fill a large pot with water and bring to a boil. Quickly cook 6-9 lasagna noodles until flexible, but not cooked through. Set aside.
  4. Once butternut squash is cooked, reduce oven heat to 350 degrees. Grease a 9x13 baking dish and begin layering noodles, alfredo sauce, spinach, butternut squash, and mozzarella cheese. It doesn't have to be in this order, just make sure the sauce covers the noodles well and the top is covered in a good layer of mozzarella. I also added fresh cracked pepper to the top.
  5. Cover with aluminum foil and cook for 30 minutes. Remove foil and cook an additional 30 minutes or until cheese is golden and bubbly on top. Serve immediately

roast chicken with root vegetables

roast chicken with root vegetables - gotham kitchen
If you don’t have a dutch oven yet, you’re missing out on a magical experience. I’ve had a 3-quart version for a while that I use for everything–soups, stews, casseroles, etc. and I thought that was enough for me. Until I realized you can cook an entire chicken in a dutch oven. Perfectly. You heat the dutch oven on the stove and sear the skin of the roaster until it’s golden brown, making the skin extra crispy. I’ve been on the hunt for a bigger version ever since and finally just got my hands on a 6-quart version. Perfect timing, too. Is there anything better during  fall than a gorgeous golden chicken roasted on a bed of potatoes? No. Especially when the potatoes are cooked in the chicken fat for complete and total awesomeness.

Note: in this particular instance, I only used small potatoes and carrots. If you feel like switching it up, rutabagas, sweet potatoes, turnips or any root vegetable would also work great!

roast chicken with fingerling potatoes

roast chicken with root vegetables
 
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The ultimate one-pot meal. A perfectly golden chicken with lemon and thyme roasted on a bed of root vegetables.
Author:
Recipe type: Main
Cuisine: French
Serves: 6 servings
Ingredients
  • 1 roasting chicken (4-5 lbs.)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large bunch fresh thyme, dice 5 sprigs
  • 1 lemon, sliced
  • 5 cloves garlic, minced
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 2 medium carrots cut into 2-inch chunks
  • 1 lb fingerling potatoes
  • 5 baby red or purple potatoes, cut into 2-inch chunks
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 425 degrees.
  2. Remove the giblets. Rinse the chicken inside and out then pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme bunch (leave out about 5 sprigs) and lemon slices. In a small bowl, combine melted butter, remaining diced thyme, garlic, salt and pepper. Rub mixture over entire chicken. (I also like to stuff it underneath the skin for good measure).
  3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  4. In a large dutch oven, heat olive oil on medium-high heat until sizzling. Place entire chicken in and cook until skin is golden brown. Repeat on all sides of chicken and remove chicken from pot. Add chopped potatoes and carrots to bottom of pot and place the chicken back on top.
  5. Roast the chicken at 425 for 30 minutes. Reduce heat to 350 degrees and cook for an additional 30 minutes. Remove the chicken and vegetables to a platter. Slice the chicken onto a platter and serve it with the vegetables.

shrimp and pea paella

Paella is another member of our rotating weeknight dinners. It’s a one-pot dish that can be on the table in about 30 minutes AND you can swap out the proteins to keep it from getting boring. But really, paella is never boring. The best part is the crisp caramelized rice layer (the socarrat) at the bottom. It honestly took me a few tries to get that crisp right but I learned the secret: don’t stir the rice. I know it’s tempting; every part of you wants to stir that rice to get it evenly cooked. But DON’T DO IT. You won’t regret it, I promise. This version includes shrimp and peas, but I’ve also used spicy sausage (chorizo or andouille work) and chicken.

shrimp and pea paella

shrimp and pea paella
 
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A Spanish-inspired one-pot wonder with shrimp, peas and rice.
Author:
Serves: 2-4 servings
Ingredients
  • shrimp and pea paella
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 1½ cups Arborio rice (I've also used long and medium-grain brown rice and it was just as delicious)
  • 1 pinch of saffron, about 5-10 strands
  • ¼ cup dry white wine (sauvingon blanc or pinot grigio work)
  • 1½ cups chicken or vegetable stock
  • 1 can (14.5 ounces) diced tomatoes, drained
  • ¾ pound large shrimp, peeled and de-veined, tails on or off
  • 1 cup frozen peas, thawed
  • Salt and pepper to taste
Instructions
  1. In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
  2. Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
  3. Place shrimp evenly around the skillet and top with peas. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.

one-pot skillet lasagna

I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?

  • 1 tablespoon olive oil
  • 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
  • 1 box (16 oz) of penne pasta
  • Salt and ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 cup part-skim or low fat ricotta cheese
  • 2 tablespoons fresh basil leaves, chopped

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
  • Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
  • Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
  • Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
  • Top with fresh chopped basil and serve!