Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

One-Pot Dinners

Chicken in a Pot

¾ cup chicken broth
1 ½ Tbsp. tomato paste
¼ tsp. ground black
pepper
½ tsp. dried oregano
⅛ tsp. salt
1 clove garlic, minced
4 boneless, skinless
chicken breast
halves
3 Tbsp. dry bread
crumbs
2 tsp. olive oil
2 cups fresh sliced
mushrooms

In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.

Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.

Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.

Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Gyudon Japanese Beef Bowl

1 large white onion
1 tsp. vegetable oil
½ cup water
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. mirin
1 Tbsp. sake
½ pound beef ribeye
steak, thinly sliced
1 Tbsp. sesame seeds,
or to taste (Optional)
2 green onions, thinly
sliced, or to taste
(Optional)
2 tsp. pickled ginger
(beni shoga), or to

taste (Optional)
1 sheet dried seaweed,
cut into strips, or to
taste (Optional)

Halve the onion and discard the central most part. Cut halves into thin slices.

Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.

Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.

One Pan Orecchiette Pasta

2 Tbsp. olive oil
½ onion, diced
Salt to taste
8 ounces spicy Italian
sausages, casings
removed
3 ½ cups 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.

Cheesy Salsa Mac

1 pound ground beef
2 cups fresh salsa
1 tsp. taco seasoning
mix
⅛ tsp. black pepper
1 ½ cups hot water
1 ½ cups elbow
macaroni
1 cup milk
1 (8 ounce) package
Velveeta, cut into
cubes
4 ounces shredded
sharp Cheddar
cheese

Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.

Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.

Stir Velveeta and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

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