One-Pan Meals

    Us super busy b*%?!es love a one-pan meal. Comfort food with much less clean up. This week from the goop test kitchen (my house) come some incredibly delish and healthy one-pan dinners. We are into it.


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    Chicken & Brown Rice Soup

    A healthy spin on the classic chicken noodle, our chicken and brown rice soup is just as comforting, but gluten-free and elimination diet friendly. More a stew than a soup, this is a really satisfying one-pot dinner.

    makes 4

    • ½ a chicken, separated into 4 parts
    • 1 cup of brown rice
    • 1 small onion, chopped
    • 1 medium carrot, sliced
    • 1 stalk celery, sliced
    • 2 cloves garlic, chopped
    • 1 bay leaf
    • 5 cups water
    • 2 chicken bouillon cubes
    • sea salt
    • freshly ground pepper
    • olive oil


    1.If you can, soak the brown rice overnight. If you can’t, give it a good rinse and proceed.

    2.Wash and dry chicken pieces and season well with salt and pepper.

    3.Place a large saucepan over medium-high heat. Coat bottom of pan with thin layer of olive oil. Add onion, carrot and celery. Cook for about a minute until vegetables soften. Add garlic and bay leaf. Cook for another minute until garlic softens. Add chicken pieces skin side down and let skins lightly sear among the veggies. (You don’t need a formal sear for this soup, as you will be tearing the meat off later on and discarding the skin, but it’s still nice to get some of the flavor out of the skin via this method.)

    4.Add the brown rice, water and bouillon cubes and bring to simmer. (Simmering the chicken in the water will create a pretty flavorful broth, and the bouillon just amplifies the taste.) Simmer for about 45 minutes, stirring occasionally, until the rice is cooked and the chicken is falling off the bone. Remove from heat.

    5.When cool enough to handle, remove chicken pieces from the soup. Using your hands or a fork and knife, tear the meat from the bones. Discard bones and add meat back to the soup. Stir (re-heat if desired) and serve.

    Braised Cinnamon Chicken

    A take on the traditional Greek dish kapama, the subtle taste of cinnamon braising with the chicken, tomatoes, onion and garlic, sends an incredible aroma through the house and makes for a really special yet simple to prepare meal. Best served over pasta (orzo works especially well) and/or with crusty bread. Traditionally topped with grated Myzithra or Kasseri cheese, Romano also works well.

    makes 4-6

    • 1 whole chicken, chopped into 8 pieces
    • 1 medium to large yellow onion, chopped
    • 4 cloves garlic, chopped
    • 2 small cans whole peeled Italian tomatoes
    • ½ cup chicken broth
    • 1 cinnamon stick
    • ground cinnamon
    • sea salt
    • freshly ground pepper
    • olive oil
    • Myzithra, Kasseri or Romano cheese, grated
    • parsley to garnish


    1.Wash and dry chicken. Season with salt, pepper and a light sprinkling of ground cinnamon on each side. Coat large pot with olive oil and place over high heat. When oil is hot, sear chicken pieces for 1 minute on each side, until the skins are browned. Remove chicken pieces from pan and set aside.

    2.Lower heat to medium-high and add onions. Stir for a minute until soft, then add garlic. Let cook for another minute until translucent. Add cinnamon stick, tomatoes, broth and season with salt and pepper. Stir and bring to simmer. Add chicken pieces back into the pot, submerging into the liquid. Simmer for about 2 hours, until chicken is falling off the bone.

    3.Garnish with grated cheese and parsley and serve over pasta and/or with crusty bread.

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    Sweet Potato, Black Bean & Kale Skillet

    Cooked stovetop in one pan with aromatics, we top with a few slices of avocado and lime and serve with warm tortillas for an excellent vegan one-pan entrée.

    makes 2-4

    • 2 sweet potatoes, peeled
    • 1 can black beans
    • 2 hearty handfuls kale, torn into bite-size pieces
    • 1 lime
    • olive oil
    • pinch of sumac
    • pinch of cumin
    • sea salt
    • freshly ground pepper


    1.Cut sweet potatoes in half lengthwise. Lay cut surface flat on a cutting board and slice in half again lengthwise. Then, slice into ¼ inch thick pieces.

    2.Place large sauté pan over medium high heat and drizzle with olive oil. Add sweet potatoes, sumac and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat (if you wait to add salt and pepper, the potatoes will brown up a little better). Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.

    3.Add black beans. Stir to mix. Add kale, season with salt and pepper, mix and cover. Let cook for 2-3 minutes, uncover and stir. (If it's feeling a bit too dry at this point, drizzle a little more olive oil.) Cook for another minute or so until kale is cooked to your liking.

    4.Drizzle with lime and serve with avocado slices, cilantro, warm tortillas and sour cream if desired.

    Songs to cook to...

    by James Blake

    by Atoms for Peace

    by Kid Cudi

    Antipasti Snapper in Paper

    antipasti snapper in paper

    This dish is all about ease and taste. Head to your local antipasti bar (Whole Foods has a consistently good one) and pick out whatever 3-4 items are looking good to you. We use snapper in this dish, but feel free to use whatever white, mild fish looks freshest at the market.

    makes 2

    • 2 ¼ pound snapper fillets (or any mild, white fish)
    • olive oil
    • 1 lemon
    • sea salt
    • freshly ground pepper
    • parchment paper

    sprinkling of:

    • cherry tomatoes (fresh or sundried)
    • olives
    • capers and or caper berries
    • cured artichoke hearts
    • roasted peppers
    • anchovies
    • marinated white beans


    1.Pre-heat oven to 400°F.

    2.Lay parchment paper on baking sheet or dish. Lay filets on paper. Season with salt, pepper, olive oil and a drizzle of lemon. Sprinkle antipasti items on top. (If you're using anchovies, place one on top of each filet so it melts into fish). Fold paper over fish to make a little package (this doesn’t have to be perfect, just fold and secure the best you can).

    3.Bake for about 10 minutes, until fish is cooked throughout, but still moist. Let rest for about 5 minutes before serving.

    Sea Bass, Preserved Lemons & Pimentón

    This similar dish, using whole sea bass and preserved lemons, came together as a last minute detox-friendly lunch a few days ago. The pimentón (Spanish paprika) really makes the dish. Check out the recipe and more detox dishes on our Pinterest Page.


    Red Rice ‘Risotto’ (RRR)

    So, we make this with red rice and without wine but call it ‘risotto’ as the result is just as creamy and sophisticated. It cooks like a pilaf, which means no arduous adding and stirring, making it perfect for a quick and easy weeknight dinner. Skip the cheese to keep it vegan and elimination diet friendly, or add parmesan for extra creaminess.

    makes 4

    • 1 cup red rice
    • 2 shallots, chopped
    • 2 cloves garlic, chopped
    • 1 cup porcini (or any variety you like) mushroom, sliced
    • 2 cups mushroom broth (veggie is fine also)
    • a couple hearty handfuls of spinach
    • olive oil
    • sea salt
    • freshly ground pepper


    1.Soak rice in cold water for a few hours before cooking. (If you don’t have time, give it a good rinse and proceed).

    2.Coat a large pot with olive oil and place over medium high heat. Add onion, season with salt & pepper and cook until translucent, about one minute. Add garlic and cook for another minute, until soft.

    3.Add mushrooms, season and cook for about three minutes until soft and slightly browned.

    4.Add rice and let cook for about a minute, stirring throughout to mix.

    5.Add broth and bring to boil. Reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed (you don’t want the risotto totally dry at this point). Add spinach, mix to combine and remove from heat. Cover for about three minutes.

    6.Uncover, fluff with fork, season with salt, pepper and cheese to your liking. Serve immediately.

    Photography by Ali Allen.

    Duck "cassoulet"

    From My Father’s Daughter: "I first had duck confit with my dad on a trip to Paris at a place called Josephine Chez Dumonet. I never realized how delicious, tender, and yet crispy duck could be. When I discovered cassoulet (in which duck confit is the star) I was transported. When I stopped eating pork and red meat, I couldn’t indulge in it anymore, so I set out to make my own. This pork-free version is rich and deeply flavored—a great one-pot weekend supper. I wish I could make it for my dad, he would go out of his mind."

    makes 4

    • 2 14-ounce cans cannellini beans, rinsed and drained
    • 1 big dark green leaf from the outside of a leek
    • 7 cloves peeled garlic,3 crushed, 4 finely sliced
    • Coarse salt
    • Bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf, and 6 peppercorns
    • 4 slices duck bacon, fat removed from all but 1, chopped into lardons
    • 1 medium yellow onion, peeled and finely chopped
    • 1 14-ounce can whole peeled tomatoes with their juice
    • Freshly ground black pepper
    • 4 legs duck confit, excess fat scraped off (strain the fat and save it for cooking delicious potatoes!)
    • 2 tablespoons extra virgin olive oil
    • ½ day-old baguette, cut into coarse crumbs (or pulsed 10 times in a food processor)
    • 1 tablespoon chopped fresh parsley
    • 2 sprigs fresh thyme


    1.Combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt, and the bouquet garni in a large saucepan. Cover with cold water, bring to a boil, and lower the heat. Let it simmer over low heat while you proceed.

    2.In a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. Turn the heat to low and add the onion and the 4 sliced cloves garlic. Cook for 15 minutes, keeping the heat low. Add the tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper. Simmer on low for half an hour.

    3.Meanwhile, put the duck legs in a large frying pan and set it over medium heat. Let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan. Add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium. Add the bread crumbs and cook, stirring, until fragrant, about 2 minutes. Remove from heat, discard the garlic, and stir in the parsley. At this point your tomato mixture should be cooked down. Drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni. Stir the beans into the tomato mixture, nestle in the thyme and the duck legs. Season with salt and pepper.

    4.At this point, you can wait up to a day or two to cook the cassoulet— refrigerate the bean and duck mixture, bean liquid, and bread crumbs separately and bring to room temperature before proceeding. Or, preheat the oven to 350°F. To finish, scatter the bread crumbs over the top of the cassoulet and evenly ladle over 1 ½ cups of the bean cooking liquid. Bake in the 350°F oven until the bread crumbs are nicely browned, about ½ hour.

    The recipe is excerpted from My Father's Daughter by Gwyneth Paltrow. Copyright © 2011 by Gwyneth Paltrow. Reprinted by permission of Grand Central Publishing. All rights reserved.

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