One Pot Wonders
One Pot Wonders
You don't need anything more than one pot to make a delicious meal! Join Chef Christine Amar as she creates stress-free, one-pot meals that are sure to impress.
To watch One Pot Wonders:
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Chef Christine Amar whips up an easy, at home version of paella.
Pot Required - Paella Pan / Braising Pa
1 can of chopped tomatoes
1 onion chopped
2 cloves of garlic minced
1/4 teaspoon of turmeric
2 Tablespoons Olive oil
2 teaspoons of paprika ( smoky Spanish if you have)
Salt and Pepper
1 1/2 cup of short grain rice
1 cup of frozen peas thawed
30 oz chicken broth
12 oz of shrimp cleaned (Large 5- 6 pcs shrimp/ Medium 8-9 pcs)
2 sausages sliced thick if they are dry cured (chorizo or chicken sausage)
In heavy sauté pan heat 1 tablespoon of oil over medium heat and fry shrimp 2 mins per
side for about 4 to 5 minutes in total, until just about cooked (almost fully pink and firmer).
Remove shrimp and set aside on plate. Add remaining oil to pan and cook over medium
high heat the sausage until starting to brown, add onion and stir frequently for 3 to 4
mins. Add garlic and rice stirring to coat for two minutes - rice will become translucent.
Stir in Paprika, turmeric, tomatoes and the broth Use a wooden spoon to scrap the bottom
of pan to loosen the brown bits of flavor. Bring to a boil and then reduce to a simmer. Cover and cook for 20 to 25 minutes. Stir in the peas and shrimp. Serve!
This dish can be adapted to be vegetarian or remove the shrimp and sausage replace with
chicken and olives and saffron and you have easy Arroz Con Pollo.
No-drain pasta? Who knew! Chef Christine Amar makes a stress-free pasta dish that will be sure to impress any guest.
Pot Required - Braising Pan
340 grams of Linguine (other long noodles if you prefer)
1 onion sliced
~20 cherry tomatoes halved or 4 small tomatoes chopped
Fresh basil sprigs
3 cloves of garlic sliced
1/2 teaspoon of dried chili flakes
1/2 teaspoon coarse black pepper
1 teaspoon salt
4 1/2 cups of water
Parmesan for serving
A few torn basil leaves for serving
Combine pasta, tomatoes, onion, garlic, salt and pepper, pepper flakes, large basil sprig, 3 to 4
generous glugs of olive oil into a large straight sided skillet pan. Add the 4 and 1/2 cups of
water and bring to a boil, stirring frequently for about 10 minutes until pasta is al dente
and the water is mostly absorbed. Divide into 4 pasta bowls garnish with S&P, parmesan and
Additions: leftover chicken, baby spinach
Chef Christine Amar creates a Casablancan inspired dish of olive chicken with rice.
Pot Required - Tagine/Roasting Pan/Dutch Oven
5- 6 chicken thighs bone in and skin on
1 cup of rice
1 1/2 cup chicken stock
3/4 cup of water
3/4 cup of green olives
1 medium yellow onion sliced
2 cloves garlic minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon Pepper
1/4 teaspoon of Turmeric
A pinch of saffron threads ( dissolve in 1 teaspoon of warm water- saffron tea)
Chopped parsley or cilantro for garnish
Preheat oven 350.
In an oven proof Dutch oven pot, heat a tablespoon of olive oil on stove top medium high
add chicken thighs skin side down brown for 4 minutes. They will be easy to move and
flip over once they are caramelized - brown remaining side approx. 3- 4 minutes, remove
chicken and a set aside on a plate. Next add 1 tsp of olive oil to the pan add onions cook
until onions are translucent stir often! add the garlic, ginger, paprika, cumin, pepper and
turmeric. Stir and combine as pot will become drier this is when you add the saffron tea
and a splash of the chicken stock to scrape up the browned bits on bottom of the pan with
a wooden spoon. Add the rice and stir to combine. Add the rest of the chicken stock and
water, bring up to a simmer approx. 1 -2 mins. Turn off the heat and place set aside
chicken into the pot on top of the rice, skin side up add any off the juices from the plate.
Place lid on pot and put in preheated oven. After 35 minutes remove lid. Add green olives and
cook for 10 mins with lid off. Take pot out of oven ensure the liquid has been absorbed. Squeeze lemon over top of entire dish, garnish with fresh herbs.
Adaptations: not a fan of olives, replace with canned artichokes.
Vegetarian option: remove chicken and chicken stock replace with vegetable stock and chickpeas and/or seitan/tofu.
Meal time doesn’t need to be hectic. Chef Christine Amar makes easy and delicious Thai rice noodles that will make you feel like you’re in Thailand.
Pot Required - Wok
~ Half a package of wide rice noodles ( 8oz)
2 tablespoons of Thai red Curry paste
1 400 ml can of coconut milk
1/3 cup of vegetable broth or water in a pinch
2 teaspoons of soy sauce
1 teaspoon of maple syrup, honey or palm sugar
1 clove of garlic minced
1 lime juiced ( 3 tablespoons)
Red chili flake, cilantro, sliced green onions, crushed peanuts (for garnish)
Optional additions: scrambled egg, tofu, leftover chicken, shrimp
Quick Mango Salad
1 ripe mango
1/2 lime juice (or fresh Kafir lime leaves)
1/4 of red onion sliced thinly
Chopped cilantro to taste
1 tablespoon of Thai style sweet garlic sauce
Place the rice noodles in a large bowl of hot water for 5 minutes to soften. Add curry paste to large frying pan/skillet/wok on medium high heat for 1 minute, add minced garlic clove cook another minute. Add coconut milk, stir and lower heat. Drain the noodles and add to pan. cook for approximately 5 minutes until the noodles are soft. If the liquid absorbs before the noodles are soft add a few splashes of vegetable broth or water until noodles are tender. Add lime juice, soy, & maple syrup. Plate and top with garnishes.
* Fish sauce can be added at the table if there are any allergies.
Slice mango, add onion, cilantro, lime juice and Thai sauce mix gently
Top with roasted cashews.
Use up those dried spices in Chef Christine Amar’s spiced green beans and meatballs!
Pot Required - Dutch Oven
1 pound of ground beef (or lamb/chicken/turkey)
2 teaspoons Paprika
2 teaspoons Onion Powder
2 teaspoons dried Oregano
2 Teaspoon Garlic Powder
Salt (to taste)
1 teaspoon ground Coriander
1 teaspoon ground Cumin
1 teaspoon white Pepper
1/4 teaspoon Cinnamon
1/4 teaspoon ground Nutmeg
1/4 cup of mint leaves chopped
12 oz of cleaned and trimmed green beans, chop in half
1 jar of vegetable tomato sauce 24 oz (marinara) or crushed plum tomatoes
Mint leaves & parmesan (for garnish)
In a large bowl combine all dry spices.
Put Tomato Sauce into a large pot (with a lid). Add 2 teaspoons of the dry spice mixture from bowl, stir. Cook on simmer while making meatball mixture. Add the ground beef, egg and mint to the bowl of spice mix. Mix with hands and form small meatballs. Add green beans to tomato sauce making a raft/nest for the meatballs to rest on. Cover and simmer for 25 to 30 minutes.
Garnish with fresh mint and optional parmesan.
Serve with fresh bread and a simple arugula salad.
In this holiday-inspired episode, Chef Christine Amar makes a one-pot turkey dinner.
Pot required - Casserole Dish
*The amount of ingredients will depend on the size of your casserole dish.
Turkey thigh or breast meat raw chopped /cubed
Sliced peeled white or yellow potatoes
Sliced peeled sweet potato
Rings of squash ( optional)
Leftover bread or store bought stuffing mix
Summer savory, sage or poultry spice blend
Store bought gravy
Optional layers: sliced carrots, layered ham, leftover mashed potatoes, cornbread
whole cranberries, chestnuts
Preheat oven to 350.
Oil casserole dish deep enough for a layer of each ingredient and to hold enough chicken stock to just below last top layer.
Begin with a potato base, then add chopped turkey and sweet potatoes. Cover in broth and roast covered for 25 minutes. Remove from oven and carefully top with stuffing mixture, a drizzle melted butter and return to oven for 20 to 30 minutes. Turkey should be 170 to 180 internal temp.