13 full dinners that can be prepared in a single container

Ah, the dishes! Pans, pots smaller and more fill the entire plate, and after dinner we will have a mountain of dirty dishes. < Website has found a solution in the recipes for which you will need to take one pan or saucepan and place them all dinner.

Aylazan





Aylazan - one of the national Armenian dishes. Prepare it in this recipe Ingredients:

500 g potato 500 g eggplant 4 peppers < / 4 tomato 2 medium onions small bunches of parsley and basil a few sprigs of cilantro and thyme 1 cup green beans 100 ml kunzhtnogo or vegetable oils The salt and pepper to taste Preparation:
< br> Eggplant cut into slices, sprinkle with salt and leave for 15 minutes to highlight the juice. They are then carefully squeeze. Tomatoes, peppers, onions and potatoes and cut into slices. Next, all the vegetables, starting with eggplant, put layers, sprinkling chopped herbs and spices in a pan, preferably cast iron or just with thick walls. Please note that if you are using frozen green beans, it is necessary to advance to unfreeze. Top pour oil, pin plate, then cover the pan with a lid and bake in a preheated 180 degree oven for about an hour until cooked vegetables.

Ratatouille





We offer this recipe for French vegetable dish that every woman is preparing in their own Ingredients:

2 medium eggplants 3 zucchini li > 2 bulbs of red onion 3 cloves garlic 1 Bulgarian red pepper 1 Bulgarian yellow pepper 6 tomatoes middle size 1 lemon a few sprigs of fresh thyme 1-2 sprigs of rosemary 2 tbsp. l. olive oil 1 tbsp. l. tomato paste salt and pepper to taste Preparation:

Onions and garlic are finely chopped and purify. From peppers remove core with seeds and cut them into cubes. Zucchini and eggplant and cut into fairly large cubes. In a frying pan heat the olive oil and fry the onion and garlic for 5 minutes. Next, add the zucchini, eggplant and pepper, cook for another 5 minutes. Next, lay out in the pan diced tomatoes and a sprig of thyme. On high heat, warm up for 5 minutes, then add the juice of one lemon, tomato paste, rosemary, salt and pepper. Simmer over medium heat for 20-30 minutes.

pasta in its own juice with beans and tomato sauce





The recipe nourishing paste that is elegant in tomato sauce Ingredients:

1 onion 1 carrot 3- 4 cloves of garlic olive oil 150 g canned white or red beans 200 g tomatoes in own juice 200 g paste < / Preparation:

Small cubes to 0, 5 cm cut the carrots and onions. Chop 3-4 cloves garlic. Good use of young garlic, it is easy to clean and is much softer. Heat up a large frying pan, add a few tablespoons of olive oil. Fry onions until transparent 3-4 minutes. Add the carrots and garlic and fry another 5 minutes you can even cut a few stalks of celery. There also send the white beans. Fry the beans for two minutes and pour the tomatoes in their own juice (preferably initially taking slices or chopped shovel in a frying pan). All stir and pour a liter of broth (chicken or vegetable) or just boiled water. Once the weight starts bubbling, add 200-250 grams of pasta, it is better to take short. Stir, cook the pasta until al dente state (then she had come in hot sauce). If you pour the broth, you get something like tomato soup with pasta. If you do not do this, it will be pasta with tomato sauce. Generously add a hard cheese, basil or mint.

Stewed lentils with chicken





Prepare this recipe a hearty dinner, which is perfect after exercise or an active day Ingredients:

2 chicken legs 300 g brown chechevtsy 2 carrots 3 celery stalks 1/4 cup olive oil 0, 5 cups dry red wine li > 1/4 cup balsamic vinegar 1, 5 liters of chicken broth salt and pepper to taste dried or fresh garlic to taste fresh parsley to taste Preparation:

Lentils soaked overnight and the water is drained. Rubbed chicken legs mixture of salt, pepper and garlic. Heat the olive oil in a pan with a thick bottom and fry it until golden brown legs for about 3-4 minutes on each side. We shift them on a plate. In the same pan fry the chopped carrots, onions and celery for 8-10 minutes. Add the red wine vinegar and simmer for a minute. Then add the prepared lentils, chicken broth and chicken legs. Seasoned with salt, pepper and cook for an hour on average, or low heat. Serve and garnish with fresh parsley.

Cabbage stewed with sausage





Be sure to try to cook it a lazy homemade stew with aromatic sausage Ingredients:

2 tbsp. l. olive oil 2 smoked sausages 1/2 of head savoy cabbage 2 carrots 1 stalk celery 1 small onion 1-2 cloves of garlic 2 bay leaves freshly ground black pepper to taste 1 cup of water 1 bouillon cube Preparation:

Cut sausages into slices in a couple of centimeters thick. Cut finely the onion, garlic, crushed and finely chop with a knife. Shred the cabbage and carrots cut into slices 2 cm long leaves. Finely chop celery. In a large saucepan, warm up the oil over medium heat. Add the sausages and fry, stirring frequently, until they are lightly browned. Add the onion, bay leaf and season with freshly ground black pepper. Put the carrots and cook 10 minutes, stirring occasionally. Then add the garlic and celery and cook for another 3 minutes. After we put the cabbage and mix well. Add water, bouillon cube crumble and cover pan with a lid. Cook for 20-25 minutes on low heat, stirring occasionally. Serve and season with freshly ground black pepper.

Meatballs with vegetables in tomato sauce





Great homemade dish for a hearty dinner with your favorite childhood meatballs. Options stuffing themselves choose Ingredients:

800 g minced meat 1 large onion 1/2 hours . l. ground cumin 1/2 hours. l. dried thyme salt and pepper to taste 60 g breadcrumbs 4-5 medium potatoes 2 large sweet pepper 4-5 cloves of garlic 400 g tomatoes in own juice 1/2 hours. l. dried rosemary Preparation:

Finely chop the onion and garlic. Pepper cut into large chunks. Potatoes cut into large slices. Stuffing put in a bowl, add half the chopped onion, cumin, thyme, breadcrumbs, salt and pepper to taste. Mix and form elongated meatballs. In a saucepan warm up 2 tbsp. l. vegetable oil. The two passes meatballs fry over high heat on all sides until golden brown for a couple of minutes. Passed on to the plate. Reduce the heat to medium, put in a saucepan the onions and garlic and fry, stirring, for 3-4 minutes. Add the peppers and fry for another 3 minutes. Put the potatoes in a saucepan. Add the rosemary and mashed tomatoes with juice, pour 200 ml of water. Add salt to taste, bring to a boil and simmer until the potatoes are half cooked, about 15 minutes. Add the meatballs and simmer until fully cooked. On request, when filing add cream.

Chicken with beans and chili





Recipe for spicy food in Latin-American style that will warm not only the cool night Ingredients:

800 g white canned beans 1 tbsp . l. olive oil 1 onion 1 clove garlic 2 hours. l. ground cumin 1/4 hours. l. cayenne pepper 1/8 hours. l. ground cloves 100 g of green chili peppers 900 g chicken bedryshek without skin and bones 3 cups chicken broth 1, 5 solid cup grated cheese Preparation:

Finely cut onions. Garlic with a knife to flatten and shred. Chile is exempt from the seeds and cut. If it is too sharp, scalding. In a skillet with a thick bottom tormented onion until soft. Add the garlic, cumin, cloves and cayenne pepper. Cook for another minute and put the chili. Chicken cut into small pieces. Put in a saucepan and pour the broth or water. We give boil after the fire and diminish gotovm 20 minutes on low heat. Put the beans without liquid and cook for another 15 minutes. Try and salt to taste.

Chicken with vegetables in red wine





Juicy chicken with onions and peppers in wine, which is evaporated and gives the dish a unique softness. Operating recipe Ingredients:

3 pcs. leeks 3 red bell peppers 750 g chicken 6 tablespoons. l. olive oil 1 tbsp. l. tomato paste a small bunch of parsley 100 ml dry red wine Provence herbs to taste salt and pepper to taste li > Preparation:

Cut small pieces of leek and pepper. Chicken cut into medium-sized cubes. Heat the olive oil in a frying pan and fry the leeks and peppers. Then add the tomato paste and chicken fillet, pour 1-2 tbsp. l. water and simmer, covered for about 30 minutes, stirring occasionally. At the very end add the wine and olive herbs, salt and pepper. Serve the dish hot, sprinkled with chopped parsley.

Roast rabbit





Delicate taste of rabbit with vegetables deserves to prepare this dish is not only on holidays. We are trying to Ingredients:

1 rabbit weighing about 1 to 2 kg, the split into pieces 6 potatoes 2 medium carrots 2 medium onions 300 g mushrooms 2 cloves garlic salt to taste 4 tbsp. l. sour cream (100-120 g) Preparation:

Potatoes cut into large cubes and placed on the bottom of the pots and pans heat resistant. The second layer should be laid with the meat. Then - coarsely chopped mushrooms, chopped onion half-rings, as well as carrots. Add the chopped garlic slices. Season with salt, pour a third of the water and send it in the oven for about an hour. Put in a cold oven and in the process it overclock to 200 degrees. We get out of the oven, put the sour cream, stir and serve.

Pork stew with red cabbage and apples





Cooking a dish that is perfectly possible for a family dinner after a long walk in the open air Ingredients:

700-800 g pork 1 small a head of red cabbage 3 apples 500 ml dry red wine 40 g butter 1 bay leaf < salt and pepper to taste Preparation:

Clear the apples and cut them into cubes. Shinkuem red cabbage. Melt the butter in a saucepan and fry the pork on all sides. Add the apples, red cabbage and bay leaf. Season with salt and pepper. Pour into the pan red wine, cover with a lid and cook about 1-1, 5:00, regularly basting the meat on top of the pan sauce.

Acute beef stew with beans and corn





Share recipe tasty and thick stew - a variation on the famous chili Ingredients:

2 medium onions (or 1 large) 1 large celery 3 cloves garlic 1 hour. l. ground cumin 1/4 hours. l. chili powder (optional number) 3 tbsp. l. chopped pickled peppers chili jalapeno or 1 medium fresh hot pepper 1 kg beef (shank or brisket can take Chuck) 800 g tomatoes in own juice 400 g of beans 150g tinned sweet corn salt, sugar and pepper to taste avocado supply < Preparation:

Finely chop the onion, celery, garlic and pepper. The meat cut into small pieces. In a skillet over medium heat, warm up the 2 tbsp. l. vegetable oil. Put the onion and celery and fry, stirring, for 3-4 minutes. Add the garlic, pepper and spices. Fry, stirring, for 1 minute. Put in a saucepan sliced ​​meat and fry, stirring, until all the pieces do not lose their pink color. Add the mashed tomatoes with juice. Put salt to taste, sugar and black pepper. Stir, bring to a boil and simmer on the lowest heat until tender meat. For 15 minutes until cooked add the diced peppers. For 5 minutes until cooked corn and put the washed beans. Warming up and turn off. Optionally add the chopped coriander. Serve with diced avocado.

chicken stewed with vegetables and Provencal herbs





For lovers of French music in the kitchen, we offer a recipe flavored with tender chicken vegetables Ingredients:

180 g chicken (thigh without bones and skin) 8 g ​​garlic 30 g onion 150 g tomatoes in own juice 1 g 5 peppers 80 g of yellow pepper 80 g zucchini 100 g mushrooms 1 g thyme 1 g of rosemary 1 Mr. sage Preparation:

Cut the zucchini and bell pepper cubes of 1 cm. Clear the onions and garlic, finely chop them. Mushrooms cut into 4 pieces, large - 8 parts. Separate the thyme leaves, finely chop them (postpone pinch for decoration). Chicken cut into cubes of 1 cm. Grease the bottom of a saucepan 2 drops of olive oil, heat it and fry the chicken on high heat, stirring constantly, for 1 minute. Add the mushrooms, peppers, zucchini, onions and garlic, a mixture of peppers, a pinch of salt and fry, stirring, for 2 minutes. Adding pre-mashed with a fork tomatoes in juice, 50 ml of drinking water, thyme (except that postponed for decoration), rosemary and sage with a sprig, mix thoroughly, bring to a boil and remove from heat. Cover the saucepan with a lid or foil and bake in a preheated 160 degree oven for 15 minutes. Remove the sprigs of rosemary and sage, decompose meal on plates, decorate with thyme leaves and serve.

risotto with pork sausages





Risotto - it's always a success. Explore unusual dinner option that fans will appreciate the rice Ingredients:

400 g pork sausages without skin 1/4 cup olive oil < / 2 cup chopped onion 2 cups sliced ​​mushrooms 2 cups chopped pumpkin 2 cups sliced ​​green apples 1/4 cup sherry 2 cups basmati rice salt to taste 1 cup walnuts 1 cup dried cranberries < / 1 cup chopped parsley 1/2 cup chopped sage 4 cups chicken broth Preparation: strong >

In a heavy saucepan over medium heat, fry the sausages for 5 minutes, breaking up with a wooden spoon. We take out a sausage and reserve tallow. Add the onion to the pan and simmer for about 5 minutes until soft. Put the mushrooms and simmer another 5 minutes. Add the pumpkin and simmer for 3 minutes and then add the apples and simmer for another 3 minutes. Pour the sherry. Mix and add the rice and broth. Add salt and mix again. Put sausages, nuts, herbs and cranberries. Bring to a boil, cover with a lid and simmer on very low heat for 40 minutes. Turn off the heat and give the brew for an hour.

Photos on the preview: Magnago / Shutterstock


See also:
7 mouth-watering recipes for dinner with the smoke from the fire


via kitchenmag.ru/recipes/5357-aylazan