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Do You Have to Cook the Pasta Separately in a Glorious One-Pot Meal?

Reader question: Quick and probably stupid question on the mac and cheese recipe on pp 176-177…is the macaroni cooked or raw for the recipe?  Don’t really want to waste the cheese trying it wrong. Thanks. ~Matt, Maryland

Hi Matt! This is a great question because I can emphasize that Glorious One-Pot Meals never require pasta or rice to be cooked separately. You always put it in the pot raw.

When I was researching one-pot meal cookbooks, before I published Glorious One-Pot Meals, I noticed that most recipes included something along the lines of:

  • Serve with pasta cooked according to package directions.

or

  • Serve with a side salad or loaf of bread.

To me, these recipes were no longer “one-pot meals” because now you needed a second pot to boil water in and cook the pasta, or a second bowl to hold a salad, etc.

I designed Glorious One-Pot Meals to be TRUELY one pot by providing  a complete and wholesome meal in a single pot.

Holiday Food Challenges – Video

I laughed out loud with my daughter as we watched this video about preparing a Thanksgiving meal for food-specific guests. It reminded me of an evening on our family trip to Israel last spring when my brother was charged with finding a restaurant to satisfy our crew including vegans, vegetarians, gluten-free-ers, dairy-free-ers, dairy-lovers, and meat-eaters. He threw his hands up in defeat.

I hope you enjoy it, too!

For Relief from Back Pain, Try Arnica

Doesn’t it always go this way: you go through  an incredibly busy, stressful period in your life and then your body gives out and reminds you to slow down and taker care of yourself? That’s how I’m feeling about my back right now.

This fall has been an unending stream of physical and emotional demands and now my back muscles have been in spasms for almost two weeks. Beginning with the unexpected “freezer thaw” that challenged me to cook 100 lbs. of meat in one week and continuing with the basement flood and charity dance competition, my body has been working hard. That stress has been intensified by the emotional departure of my father-in-law from pneumonia and leukemia, followed a week later by my beloved uncle who had survived debilitating scleraderma for 8 years.

Our house has seen a lot of tears lately, and we miss them both. It feels too soon for my parents’ generation to begin dying off.

All of this stress has made me not feel like blogging much lately, but it’s the pain in my back from the muscle spasms that keeps the heating pad going all day long.

I had a therapeutic massage last week from my massage therapist, and it helped, but then I picked up a heavy bag and the agony started all over again.

Today, my sister reminded me that the last time this happened I found some relief by taking homeopathic arnica internally and also by rubbing arnica oil directly on the affected muscles. She was right: after just one dose of arnica, the muscle stopped spasming. The aching is still there, probably from the lactic acid build-up, but I will take another few doses over the course of the evening and will expect to have a better night tonight than last night.

I’m also going to get another massage, because, really, there is no substitute for hands-on work when it comes to tight muscles.

Sometimes everyone needs this kind of reminder to take care of themselves.  🙂

Orange Roughy with Pomegranate Seeds and Macadamia Nuts Recipe

 Reader comment: I received the cookbook as a gift with my Dutch oven last Christmas. Best present ever!!

 First, I just LOVE your cookbook. My family loves the meals and they are quick and easy to put together. I’m currently on maternity leave and I’ve been cooking about 2-4 GOPM each week. I just visited the website for the first time last week and signed up for the newsletter. When I saw the recipe for pomegranate fish I knew I had to make it. I already had a container of arrils in the fridge! And my husband loves macadamia nuts. So I made it last night and we really enjoyed it. I’ve been cooking with pumpkin and squash So much that this was a glorious departure. We felt like we were eating an island meal 😉 Thanks for the recipes!!! Have a wonderful thanksgiving! ~Jenn, Lansdale PA

Orange Roughy with Pomegranate and Macadamia Nuts.

Jenn- Thank you so much writing! It always brings a glow to my heart when I read a note like yours.

Something I have to confess regarding my Glorious One-Pot Meals newsletter: although I had the best of intentions to issue a newsletter on a regular bi-weekly basis, I had to face the reality that I couldn’t blog regularly and also turn out a regular newsletter along with counseling clients on anti-inflammatory diets. It has since turned into something very sporadic and kind of… annual. As in, I send out a new newsletter about once a year these days.

However, just as you found the archives of newsletter recipes when you subscribed, so can others find them simply by subscribing. The archives contain Glorious One-Pot Meal “recipes in development” and offer lots of yummy un-published GOPM recipes for newsletter subscribers to enjoy.

Like this delicious recipe for Orange Roughy with Pomegranate Seeds and Macadamia Nuts. (Hint: Click on the title to get the recipe!)

Thank you so much for writing, Jenn!

Are Glorious One-Pot Meals Similar to Using a Pressure Cooker?

Reader question: I found you through the Indigo site while looking for ways to cook healthy food. just received book yesterday and it seems to fit the bill as far as what I was looking for, will get busy and try foods.  Is the method similar to using pressure cooker as it seems infusion would be similar? ~ Barbara M., Grand Bend Ont. CanadaGlorious One-Pot Meals cover

Hi Barbara- Thanks for writing! In some ways the Glorious One-Pot Meal infusion cooking method is similar to using a pressure cooker, and in other ways it is radically different.

Both cooking methods require closed cooking vessels to keep the steam in, and both use the proximity to the hot air/steam to cook the foods, but that’s where the similarities end.

Pressure cookers are made of stainless steel, need liquid to work, and are used on the stovetop with a locking lid to hold in the pressure of the steam inside the pot. The food cooks very quickly from the exposure to the steam, often in 20 minutes or less.

They have a reputation for bursting through improperly locked lids and spraying the area with scalding water and food. Newer ones are safer to use, but there is still this danger. Typically, only one dish at a time is cooked in a pressure cooker.

Chicken Satay Glorious One-Pot Meal
A Glorious One-Pot Meal: Chicken Satay. Click the photo for the recipe.

Glorious One-Pot Meals, on the other hand, cook in a cast iron Dutch oven that is placed inside a hot oven. Adding liquid is not required for Glorious One-Pot Meals, unless you are including a dry good like rice or pasta in the meal, and then only enough liquid to hydrate the grains is used. The foods cook from the proximity to the hot air inside the pot along with the vapors from the ingredients as they release some moisture.

The internal pressure could never build to a point where it could budge the cast iron lid off the pot. A 2-quart Dutch oven will need about 45 minutes to cook a wholesome meal for two people that includes a main dish and side dishes of carbs and veggies.