I can be a very messy cook. I tend to dirty what seems like every single knife, spatula, bowl and spoon in the cupboard, and then I’m left with a bunch of dishes to clean after dinner. And I hate, hate, hate doing the dishes. I mean, I’ll do them, but sometimes I have to ask, ‘Why do I do this to myself?!’
Because of this, I often crave recipes that require very little measuring and few dishes, just to make it easier on myself after a meal. Enter One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More from the Kitchens of Martha Stewart Living. This book is based on the premise that you can cook an amazing meal using just one dish. In other words, this cookbook is the answer to my dirty dish prayers.
One Pot is organized by vessel, featuring meals you can make in a Dutch oven, slow cooker, skillet, roasting pan, pressure cooker or stock pot. There’s a recipe for every diet — meaty, vegetarian and vegan. There’s even a whole dessert section, but we’ll get to that in a minute. For some of the recipes, you might need a measuring spoon or chopping board, but by and large each recipe is pretty simple.
Take the Fruit Skillet Cake recipe for example. I made it over the weekend, and my mom and I fought over the last piece. It’s a luscious, soft cake that you can whip up in 15 minutes and have ready in an hour. The batter goes straight into a greased and floured cast-iron skillet, then it’s topped with the fresh, seasonal fruit of your choice. (I opted for berries.) The result is a gorgeous and easy dessert that requires next to no clean-up. More of that, please!
I just know One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More is going to become a staple in my kitchen. I am dying to try some more of the recipes, like the meaty Texas Red Chili made in a Dutch oven or the slow cooker-made Garlic Chicken with Barley. I’m also excited to try the skillet Macaroni and Cheese you can make three (!) ways, the Salmon with Kale cooked in a roasting pan, Easy Chickpea Curry made in a pressure cooker or Split Pea Soup in a stockpot. There’s also a whole host of other dessert recipes, like the Skillet Chocolate-Chip Cookie.
Give the cookbook a try by trying out the Fruit Skillet Cake recipe at the end of this post and see how nice when there are fewer dishes to wash! // susannah
Full disclosure: I received this book from the Blogging for Books program in exchange for this honest review. This post contains affiliate links and I will receive a small commission if you make a purchase after clicking one of them at no additional cost to you. All opinions are purely my own. Thank you in advance for supporting Feast + West!
Click below for the Fruit Skillet Cake recipe!
Fruit Skillet Cake
This versatile batter takes kindly to stone fruits like plums (shown here), peaches, and even cherries. Try it in fall with apples or pears, in spring with berries — you get the idea.
- 4 tablespoons unsalted butter, room temperature, plus more for skillet
- 1 cup all-purpose flour, plus more for skillet
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- ¾ cup plus 2 tablespoons sugar
- 1 large egg
- ½ cup buttermilk
- 2 ripe medium plums, thinly sliced
- Preheat oven to 375°F. Butter an 8-inch ovenproof skillet (preferably cast iron), and dust with flour. Whisk together flour, baking powder, baking soda, and salt. With an electric mixer on medium, beat butter and ¾ cup sugar until pale and fluffy, 3 to 5 minutes. Beat in egg. Add flour mixture in 3 batches, alternating with buttermilk; beat until combined.
- Transfer batter to the prepared skillet; smooth top. Arrange plums on top, fanning the slices; sprinkle with the remaining 2 tablespoons sugar.
- Bake until golden brown and a cake tester into center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly before serving.
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Nutrition Information:Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 321mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 4g
Recipe reprinted with permission from ONE POT by the Editors of Martha Stewart Living. Copyright © 2014 by Martha Stewart Living Omnimedia. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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