Who really likes to clean up? A quick scrub job after a meal can make all the difference and the convenient one pot, pan, casserole or dish recipe trend promises just that! Here to help you with all your meals, this culinary movement stems from the growing online community of food bloggers who use their everyday life experiences as inspiration for creating recipes with their followers’ convenience in mind. From soups, stews, pastas, and casseroles, this approach to meal time and recipe development reflects a societal change where households that have a full time stay-at-home member are becoming increasingly rare. Put simply: For most of us, the average time-slot we had for cooking and cleaning has gotten a lot slimmer. However, thanks to helpful trends like this, it doesn’t mean our taste buds have to suffer!
That’s where Jenny, the recipe developer, photographer, and stylist, behind @forevermunchies, steps in. She creates an Asian Fusion inspired one pot meal that is sure to satisfy your fall comfort food cravings and, better yet, won’t trouble your intolerance to washing up! Her warming sweet potato and carrot miso soup is jam-packed with seasonal produce and delicious flavours like ginger and garlic. Plus, we promised you not only one recipe but a meal. Included in this one pot feature is a recipe for no-knead bread that you can bake in the same pot and it’s the perfect companion for the miso soup. Just remember: these recipes are quick to prepare but the dough for the bread needs 12 to 20 hours to rise. Combine the dough’s ingredients the night before so that it will be hot and ready to enjoy alongside your soup!
Make note: For this recipe you need a pot or casserole that is stove-top safe, deep (for the soup), but also oven safe (for the no-knead bread). Jenny used the Remy Olivier 5L Casserole, which is designed specifically to heat your food evenly and is oven safe up to 400°F. Made of cast iron, it’s perfect for soups, roasts, stews, casseroles and more. Even though time isn’t always on your side, we are, and with our tips and Jenny’s help, you’ll be able to make a scrumptious meal in no time, all in one dish!
Ready to make a meal that has a whole lot flavour and little clean up?
Keep in mind there is a wait time for this recipe (12-20 hours).
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 1½ tsp sea salt
- ½ tsp instant yeast
- 1¾ cups water (approximately)
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Add whole wheat flour, all purpose flour, sea salt and yeast into a large bowl and mix to combine. Stir in 1½ cup water with a wooden spoon until no dry flour is visible. Add more water 1-2 tbsp at a time as needed.
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Cover the bowl in plastic wrap, and leave the mixture at room temperature for 12-20 hours. The mixture should be bubbly, spongy and wet.
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Heat a 5L casserole dish with lid in the oven at 400°F -450°F for 30 minutes. While you wait, dust your counter top with flour VERY generously. Scrape the spongy flour mixture onto the floured counter, dust the top of dough with some flour, and gently shape the dough into a roughly round shape. Place the dough onto a large piece of parchment paper. Once the casserole dish is heated, carefully place the dough with parchment paper inside, and cover with lid.
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Bake in the oven for 30-35 minutes. Remove dish from oven and carefully lift the bread out (the dish will be very hot!). Tap bottom of the bread to make sure it sounds hollow (that means it’s cooked!). Place bread back into the casserole dish, and bake uncovered for additional 15 minutes to brown the top.
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Remove bread from casserole dish, and let cool before serving.
450°F is ideal, but if your dish is only heatproof up to 400°F that is okay too! The bread will just come out a bit denser.
- 1½ tbsp olive oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 1½ tbsp fresh ginger , grated
- 3 medium carrots , peeled and roughly chopped into ½ inch pieces
- 3 medium sweet potatoes , peeled and roughly chopped into 1 inch pieces
- 2½ tbsp miso paste , diluted in a few tablespoons of warm water
- 4 cups unsalted chicken broth , must be unsalted as the miso is very salty
- 1 cup water
- 1½ cup milk or unsweetened soymilk
- Salt and pepper
- Squeeze of lemon juice
- Minced parsley for garnish
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Sauté onions in oil over medium heat in a 5L pot until soft. Add garlic and ginger and sauté for about 30 seconds or until fragrant. Add carrots and sweet potatoes to the pot, and cook additional 2 minutes, stirring frequently.
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Add diluted miso paste, chicken broth, and water, and bring to a boil over high heat. Cover, and simmer on low for 20 minutes until carrots and sweet potatoes are fork tender.
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Remove pot from heat and let cool slightly for 5 to10 minutes. Purée soup with a hand blender until completely smooth. Stir in milk, and reheat as desired. Season with salt and pepper to taste.
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Spoon soup into individual bowls, top with parsley and dash of lemon juice, and serve with fresh bread!
Helping you make everyday mealtime more convenient,
@forevermunchies
Jenny is a 9-to-5 office worker who first discovered her love for cooking through food photography and styling. She now moonlights as an avid “foodstagrammer” to share pictures and recipes of her latest healthy, fresh (and occasionally decadent) creations. Jenny loves Taiwanese-inspired flavours, and has an unabashed weakness for ice cream. Since launching her Instagram page during the summer of 2015, Jenny has been featured by Cooking Light magazine and has also collaborated with companies including Hershey’s Canada and Rogers Foods.
You can seek more culinary inspiration from Jenny’s Instagram page @forevermunchies!