One-Pot Contest - Recipes

Here are the 10 winning recipes. Thank you to all participants!  

(by Angela Canto)

Ingredients

• 4 bacon slices, chopped
• 1 large onion, diced
• 6 cups of kale, washed and cut
• 6 large eggs
• 1/4 cup of Feta cheese, crumbled
• 1/4 teaspoon salt
• 1/2 cup of Cheddar cheese, grated

Preparation

Cook bacon in large pan on medium heat. Remove from pan and take off excess fat with paper towels. In the same pan, cook onions. Reduce heat to medium-low, add 2 cups of kale and stir. Little by little, continue adding kale until it's all cooked. You can add water to help cook the kale.

In a large bowl, whisk eggs, add salt, feta and bacon. Pour on top of the kale/onion mix. Cook until the omelette is cooked. Add cheese, let it melt and serve.

(by Chantale Néron)

Ingredients

• 1 cup of colored vegetable fusilli pasta
• 1 onion
• 1 tablespoon of chopped garlic (3 garlic cloves)
• 1 small container of cherry tomatoes, cut in halves
• 1 tablespoon of basil pesto (or a few basil leaves)
• 1 tablespoon of dried tomato pesto
• 3 to 4 dried tomatoes in oil, chopped
• 1 teaspoon of the oil in which the dried tomatoes are
• 4 large mushrooms, chopped
• 1 handful of parsley, chopped
• 2 cups of water
• One pinch of Chili powder
• Salt, pepper

Preparation

In a large pan, pour water and all other ingredients. Bring to a boil and let it cook for about 15 minutes, strirring regularly so the pasta does not stick to the bottom of the pan. The meal is ready when almost all water has evaporated and pasta is "al dente". You can sprinkle Parmesan on meal when serving.

(by Claire Séguin)

Ingredients

• 1 chicken breast, cut into strips
• 1 onion, cut in small pieces
• 2 Suwong teriyaki sauce mix
• 1 chicken broth and herbs sauce mix (St-Hubert)
• ½ green pepper cut into thin slices
• ½ red pepper cut into thin slices
• ½ yellow pepper cut into thin slices
• ½ orange pepper cut into thin slices
• 1 or 2 carrots cut into thin slices
• 2 or 3 celeri sticks cut into thin slices

Preparation

In a deep fry pan, cook onions, pepper and chicket. Dissolve sauce envelopes in 3 cups of water and add to the fry pan. Add all other vegetables and let simmer until all vegetables are cooked to taste. Serve.

(by Claudia Mannion)

You can replace the chicken by Italian sausage in this recipe.

Ingredients

• 4 pieces of chicken (legs or breasts)
• 2 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• 1 x 9 inch zucchini cut into spirals
• ½ cup of pesto
• 14 cherry tomatoes, cut in halves
• grated Parmesan
• Salt and pepper to taste

Preparation In a large pan, cook chicken. Set aside. Remove cooking juices from pan. In the same pan, sauté the zucchini, onion and garlic until onion has softened. Cover and cook until the zucchini is "al dente". Stir occasionaly. Add pesto and continue to cook for 5 minutes. Add tomatoes and chicken simply to heat them up. Add salt and pepper to taste. Add Parmesan cheese when serving.

(by the Sexton family)

Ingredients

• Olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• Meat of 6 sausages
• 2 1/2 cups of vegetable broth
• 2 cups of rigatoni pasta (or other small pasta)
• 3 cups of fresh spinach, packed
• Your choice of grated cheese

Preparation

Heat olive oil in large deep fry pan. Add onion and garlic cloves. Once cooked, add sausage meat and cook until meat is golden. Pour vegetable broth and pasta. Bring to a boil and reduce heat to simmer (half covered) until the pasta is cooked, about 12 minutes. Stir regularly. When the pasta is almost cooked, add the spinach. Before serving, sprinkle with Parmesan.

(by Guillaume Racine)

Ingredients

• 1/2 onion, chopped
• 4 chicken breasts, cut in slices
• 1 1/2 cups of green beans
• 2 cups of broccoli florets (about 1/2 a broccoli)
• 2 zucchinis, sliced
• 1/2 cup of white mushrooms, sliced
• 1 cup of chicken broth
• 700 ml milk
• 500 g of small pasta
• 2 tablespoons of olive oil

Preparation

In large pan, cook onions and chicken in olive oil. Add all other ingredients and cook 15 minutes stirring regularly. Serve.

(by Lucette Prévost)

Ingredients

Pad Thaï Sauce

• 1/8 cup sriracha sauce
• 1/8 cup light soy sauce
• 1/8 cup fish sauce
• 1/8 cup brown sugar, packed
• 1/8 cup rice vinegar
• 1/8 cup lime juice

Pad Thaï

• 8 oz of rice noodles
• 3 tablespoons of sesame oil
• 2 eggs, lightly beaten
• 10 large shrimps
• 1 fennel bulb, cut in cubes (about 1 cup)
• 1 kohlrabi, cut in cubes (about 1 cup)
• 1/2 cup onion, diced
• 1/2 cup pecans, coarsely chopped
• 1/4 cup fennel (leaves), coarsely chopped
• 1 cup of cherry tomatoes, cut in halves
• Pad Thaï sauce

Preparation

Prepare Pad Thaï sauce by mixing all ingredients in a small bowl. Set aside.

In a deep frying pan, cook the rice noodles in water until desired consistency. Strain and add 1 tablespoon of sesame oil. Set aside. In the same pan, cook eggs in 1 tablespoon of sesame oil making sure they are scrambled. Set aside. In the remaining sesame oil, cook fennel bulb, kohlrabi and onion. Once cooked to taste, add shrimps, rice noodles, eggs and Pad Thaï sauce. Add pecans, fennel leaves and cherry tomatoes.

(by Marie-Claude Raîche)

Ingredients

• One pinch of salt and pepper
• One pinch of pasta spices
• One handful of spaghetti noodles
• One zucchini, chopped
• 10 white mushrooms, chopped
• One dozen of cherry tomatoes, cut in halves
• Olive oil, to taste
• 4 cups of water

Preparation

In a large deep pan, put all ingredients, cover and bring to a boil. Reduce heat to medium heat and cook between 10 to 12 minutes. Stir occasionally to avoid pasta from sticking. Sprinkle with grated cheese when serving (optional). Great dish for vegetarians!

(by Maxime Pelletier)

Ingredients

• 2 tablespoons of olive oil
• 2 cups of chicken breasts, chopped
• 1 cup of white rice (like Uncle Bens)
• 1 cup of salsa
• 1 can of black beans (15 oz)
• 1 small can of corn
• 1 tablespoon of Chili powder
• 1 3/4 cups of chicken broth
• 1 cup of cheese, grated
• 2 to 3 green onions, chopped

Preparation In a deep pan, cook chicken in olive oil. Add all other ingredients, cover and bring to a boil. Reduce heat to low for about 30 minutes. Stir regularly. When serving, add cheese and green onions. Serve with tortillas and sour cream.

(by Nancy Demers)

Ingredients

• 2 to 3 tablespoons of olive oil
• 1 1/2 cups of chicken, cut into strips
• 1 red pepper, chopped
• 1 orange pepper, chopped
• Chopped shallots, to taste
• 8 oz of white mushrooms, sliced
• 4 1/2 cups of chicken broth
• 2 to 3 tablespoons of soy sauce (to taste)
• 2 1/2 cups of macaroni

Preparation

In a deep fry pan, cook chicken in olive oil. Add shallots, peppers and mushrooms and cook until they are tender. Add pasta, broth and soy sauce. Simmer, covered, stirring regularly, until pasta is cooked. Serve.