Makes 4 to 6 servings Ingredients 3 tablespoons olive oil1 teaspoon chili powder1 teaspoon cumin1 teaspoon coriander3/4 teaspoon garlic powder1/2 teaspoon dried oregano1 large green bell pepper, sliced into 1/4-inch strips1 large red bell pepper, sliced into 1/4-inch strips1 large yellow or ...
Chicken Enchiladas Verdes
Makes 12 enchiladas, 4 to 6 servings Ingredients 1 (16-ounce) jar salsa verde1 tablespoon olive oil1/2 medium yellow onion, finely chopped/1 medium green bell pepper, finely chopped2 cloves garlic, minced1/2 teaspoon ground cumin1/8 teaspoon dried oregano1/4 teaspoon salt3 cups cooked chicken, ...
Beef and Broccoli Rice
This recipe is from Chapter 4 of The One-Pot Casserole Cookbook Makes 8 servings Ingredients 1/2 cup oyster sauce1/3 cup soy sauce (or tamari for gluten-free)1/3 cup chicken broth or water1/3 cup firmly packed brown sugar2 tablespoons rice wine vinegar1 1/2 teaspoons minced garlic1 ...
Chickpea and Orzo Cassoulet
This recipe is from Chapter Five of The One-Pot Casserole CookbookThe first time I made this Mediterranean inspired dish, I thought it was so beautiful I must call it a "cassoulet." The second time I made it, I realized I didn’t know what a cassoulet is. So I took to the Internet, learning cassoulet ...
Mediterranean Roasted Tomato, Zucchini, and Chickpea Pasta
Serves 6 to 8 Ingredients 1 pint cherry tomatoes, halved1 large zucchini, halved lengthwise and sliced 2 cloves garlic, minced3 tablespoons olive oil, divided1 teaspoon oregano, divided1 pound short-cut pasta*1 tablespoon red wine vinegar1 teaspoon honey1 (14 ounce) can chickpeas, drained1/2 ...