Two One-Pan, One-Person Recipes for the Road21 Aug 2017
One Pan Orecchiette Pasta
One of the hardest things to do while traveling for work is to eat healthy meals. Serviced apartments, homes and extended-stay hotels’ kitchens give people more options. However, if the guests, like most of us, learned to cook for 7-8 people, cooking for fewer seems almost impossible. But a quick internet search revealed a plethora of delicious recipes for one and two people. My favorite started with the words “one pan” so I thought I share it with you. If you like it then feel free to share it with your guests.
This delicious orecchiette pasta recipe is for one, has only a handful of ingredients, is very cheap to make, and did I mention it only uses one pan or pot for the entire procedure? Enjoy!
Prep-15 minutes/Cook-25 minutes/Ready in- 40 minutes
- 2 tablespoons olive oil
- ½ Onion, diced
- Salt to taste
- 8 ounces spicy Italian sausages, casings removed
- 3 ½ cups low-sodium chicken broth, divided, or as needed
- 1 ¼ cups orecchiette pasta, or more to taste
- ½ cup roughly chopped arugula, or to taste ¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed until pasta is cooked through and most of the broth is absorbed about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
*by Chef John, AllRecipes
Pork Chop with Pineapple
This recipe comes from Martha Stewart and takes a bowl and a pan—but she’s fancy that way.
Prep-10 minutes/Cook-3-4 minutes/Ready in- 20 minutes
- 1 c. pineapple chunks
- ½ small red onion
- ½ jalapeño chile
- 1 tbsp. honey
- ¼ c. fresh cilantro
- Coarse salt
- Ground pepper
- 1 tbsp. vegetable oil
- 1 bone-in pork loin chop
- 1 tsp. all-purpose flour
- In a medium bowl, combine pineapple, onion, jalapeño, honey, and cilantro. Season with salt and pepper; set salsa aside.
- In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.