One-Bowl-Wonders

Making a meal with various side dishes can be fun and enjoyable (albeit, time intensive). And sometimes making a meal that is a one-bowl-wonder is just as satisfying. A one-bowl meal is nothing to feel ashamed or embarrassed by; and making this type of meal is not a sign of laziness, nor is it due to lack of creativity. Some meals just taste better in a bowl! Plus...these types of meals are usually quick to make and require far less clean-up than a multi-dish meal. 

The reason I am even writing this post is because over the past couple of days I found myself cooking one-bowl meals, for no real rhyme or reason. The recipes were incredibly delicious, easy to make, and perfect meals for those looking for relatively simple cooking. So I figured, why not share these recipes with you all? Try 'em out and let me know your thoughts!

Do you ever make one-bowl-wonder meals? If so, what are they? 

Spaghetti Squash Scampi
Serves 2
*this recipes only uses half of the spaghetti squash, but I recommend cooking the whole thing and using the remaining half for another dish!

Ingredients:
-1 spaghetti squash, cut in half (lengthwise) and seeds discarded 
-1 leek (or onion), chopped - be sure to clean the leeks
-1 tablespoon butter
-1 tablespoon olive oil

-4 garlic cloves, minced
-1/2 teaspoon red pepper flakes

-2 tablespoons capers
-6 black cured olives or kalamata olives
-1/2 cup white wine
-2 cups frozen shrimp, scallops, and/or squid, thawed (I used the frozen seafood mix from Trader Joe's which consists of all three: scallops, shrimp, and squid)
-dash of ground black pepper
-handful of parsley, chopped
-Parmesan cheese, as topping

Directions: 
1. Preheat oven to 375 degrees fahrenheit. Place squash (cut side down) in a 9x13 baking dish and add 1 cup of water. Bake for 35 minutes or until a fork can easily pierce through the squash skin. Wait for squash to cool, then scrape out insides of one half of squash into a bowl (it looks like spaghetti...hence the name of the squash). 
2. Heat oil and butter in a skillet over medium heat. Add leeks and cook for 5-7 minutes, until translucent & just beginning to becoming a golden color.
3. Add garlic and red pepper flakes to skillet; stir for another 1 minute. 
4. Add the capers, olives, and white wine. Simmer for 2-3 minutes, stirring occasionally. Add seafood to skillet and simmer for additional 5-8 minutes, until shrimp starts to curl & become pink, and/or other seafood is cooked through (goes from translucent color to solid white). Add ground black pepper. 
5. Stir in parsley and mix well. Serve in a bowl and top with cheese.

Quinoa, Sweet Potato, & Kale Bowl
Adapted from Moosewood Restaurant Cooking For Health cookbook
Serves 4

Ingredients:
-2 tablespoons olive oil
-1 red onion, chopped
-1 hot pepper (like jalapeno or chile) or 2 garlic cloves, minced
-1 sweet potato, diced
-1/2 teaspoon salt
-3/4 cup quinoa, rinsed & drained according to package
-1 1/2 cup water
-1 bunch kale, leaves thinly sliced, and stems separated & chopped
-2 garlic cloves, minced
-1 teaspoon red pepper flakes
-3 tablespoons dried currants, raisins, or dried cranberries
-2 scallions, minced
-1/2 lemon, juiced
-ground black pepper
-3 tablespoons crumbled cheese (such as gorgonzola, feta, or goat cheese)

Directions:
1. Warm 1 tablespoon of olive oil in a saucepan over medium heat. Add the red onion and hot pepper (or garlic), and sauté for 5 minutes until translucent. 
2. Add sweet potato, salt, and a dash of ground black pepper to saucepan; stir for 2 minutes.
3. Add quinoa and water to saucepan. Bring to a boil, then simmer for 15-20 minutes, until water is absorbed and sweet potato is tender.
4. As saucepan simmers, heat a skillet over medium heat. Add garlic, chopped kale stems, and red pepper flakes. Cook for 2 minutes, until kale stems start to soften. 
5. Add kale leaves to skillet and sauté until leaves are wilted, but still bright green. You may need to add 1/4 cup of water to help steam the leaves a bit. 
6. In a large bowl combine quinoa mixture with kale. Add the dried currants, scallions, and lemon juice. Mix well. 
7. Serve in a bowl and top with crumbled cheese.