Dutch Oven Cookbook

Easy, Flavorful Recipes for Cooking With Your Dutch Oven

Use Only One Pot to Make an Entire Meal

Tiffany Shelton

Copyright © 2019 by Tiffany Shelton.

All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, except in the case of a brief quotation embodied in articles or reviews, without written permission from its publisher.

Disclaimer

The recipes and information in this book are provided for educational purposes only. Please always consult a licensed professional before making changes to your lifestyle or diet. The author and publisher shall have neither liability nor responsibility to anyone with respect to any loss or damage caused or alleged to be caused directly or indirectly by the information contained in this book. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.

Images from shutterstock.com

CONTENTS

INTRODUCTION

CHAPTER 1. The Basics

Brief History of the Dutch oven

What Is a Dutch oven?

Cooking With a Dutch Oven

The Seven Commandments of Dutch Oven Use

How to Clean & Season

Hack Your Dutch Oven

CHAPTER 2. Recipes

BREAKFAST

Apple Dutch Baby Pancake

Bacon and Cheese Frittata

Bacon n’ Eggs Breakfast

Baked Fruit Oatmeal

Congee with Eggs and Herbs

Cherry Almond Breakfast Scones

Baked Oatmeal with Blueberries and Apples

Dutch Baby with Lemon Glaze

Fluffy Frittata

Middle Eastern Shakshuka

SIDES

Buffalo Style Cauliflower

Buttermilk Biscuits

Crispy Asian Green Beans

Riederalp Swiss Fondue

Crunchy Parmesan and Garlic Zucchini

Garlicky-Lemon Zucchini

Ginger-Infused Kabocha Squash

Glazed Carrots

Herbed Focaccia Bread

Pancetta and Asparagus with Fried Egg

Laqua Family Slow-Cooked Beans

Golden Hash Brown Cake

LUNCH

Lasagna Soup

Gnocchi Soup

Spicy Sausage and Kale Soup

Risotto

Tomato Risotto with Pancetta

Skirt Steak Sandwiches

Sloppy Joe Sandwiches

Bay Braised Artichokes

DINNER

Baked Tortellini with Sausage

Easy Cassoulet

Crispy Fried Cod Fillets

Crispy Salmon with Lemon-Butter Sauce

Dry-Rubbed Flat Iron Steak

Greek Style Burger

Blackened Tuna Steaks

Italian Sausage Jambalaya

Peppercorn Pork Chops

Chicken Madeira

One-Pot Farfalle Pasta

Comforting Red Wine Steak

Steak Seared in Browned Butter

Flank Steak Fajitas

SWEETS AND DESSERTS

Cinnamon Rice Pudding

Banana  Clafouti

Lemon Cake Pudding with Blueberries

Deep-Dish Giant Double Chocolate Chip Cookie

Gooey Chocolate Fudge Cake

Fruit Medley

Nutella Brownies

Rustic Blackberry Galette

Sweet Cherry Clafouti

Three Berry Crumble

Apple Brown Betty

CONCLUSION

Conversion Tables

Other Books by Tiffany Shelton

INTRODUCTION

T oday’s home cooks are exposed to what can seem like an endless array of cookware—different materials, different designs, and different pieces—on cooking shows, shopping networks, or online. Some buy a lot of cookware, and some don’t, but one thing that experienced cooks agree on is the importance of having a few really dependable, versatile tools.

The Dutch oven is one such tool; in fact, some would claim it’s the only pot you need. It’s great for everything from braising to slow-cooking stews to soups—cooks rely on it to produce an amazing variety of meals. Dutch ovens usually have loop handles and flat bottoms, and always come with lids. They are approximately four to five inches deep and range in capacity from two to thirteen quarts. A Dutch oven in your kitchen will help you to cook perfect meals to amaze all your family.

For our cookbook, we are bringing the Dutch oven indoors. Here you can find delicious recipes for breakfast, lunch and dinner. So, let's get started!

CHAPTER 1. The Basics

Brief History of the Dutch oven

Dutch ovens as we know them today were developed in the early 18th century. The use of heavy cast iron cookware was highly regarded in Europe, as heat was evenly distributed through the pot, and there was a rapidly growing demand for cast iron cooking pots in America. The iron stove had not yet been invented and most cooking was done on hearths of fireplaces, outdoors over campfires, or over open fires in a lean-to behind a home. A cast iron pot was emerging that was ideal for this type cooking. It was flat on the bottom, had three legs to hold the pot above hot coals, and had a flat lid upon which to place hot coals for baking. Paul Revere has been credited by some writers with making many of the improvements of the early oven. The Dutch oven as we know it today was being born.

No one knows for sure where the name “Dutch oven” originated. Perhaps the most plausible explanation, as reported in John Ragsdale's book, Dutch Ovens Chronicled, is that in 1704 English foundry owner Abraham Darby traveled to Holland to inspect casting of some brass vessels in dry sand molds. Holland had more advanced foundry technology and many thick-walled, heavy cast iron vessels were imported into Britain. From this observation, and after some experiments, Darby perfected a method to cast iron vessels in dry sand molds. In 1708 he patented the process and soon began producing a large number of cooking pots. By the mid-eighteenth century, these pots were being shipped to the colonies. They were first referred to as “Dutch pots,” and later, “Dutch ovens.”

Another explanation is that once the improved cast iron cooking pot became popular in America, British and New England manufacturers began producing it in large numbers. Dutch traders traveled throughout the American colonies and frontier, and peddled the pots, thus the name Dutch ovens.

There are several other theories as to how the name came about; however, we will never know for sure.  The one thing t we do know is that the name stuck and has been in use for almost three centuries.

When Americans began exploring further west, the Dutch oven became a popular tool for the mountain men and Native Americans. In fact, it was reported by some that George Washington used Dutch ovens to feed his troops during the Revolutionary War.

Joseph Lodge, in 1896, built a cast iron foundry in Tennessee and the Dutch oven fast became his leading product and, in fact, is still the best producer of Dutch ovens.

Recently, the Dutch oven has been replaced with more advanced kitchen cooking vessels and appliances; however, the great taste of a meal cooked in a thick-walled cast iron pot with a tight fitting lid cannot be replicated, so the “camp oven,” as it is commonly referred to, is still used by many across the globe.

What Is a Dutch oven?

Dutch ovens have been around for so long in so many kitchens that they might seem too old-fashioned for today’s cook. In many people’s minds, the Dutch oven is a quaint relic from more traditional times. But for many cooks, along with a desire to cook healthy meals at home there is a desire to simplify their cooking and their kitchens. Perhaps as a backlash to the multitude of products available, the modern kitchen is the minimal kitchen, where less is more. Dutch ovens then become invaluable to today’s cook. When you can use one pot to make an entire meal, dinner doesn’t seem like such an onerous task.

In the broadest terms, a Dutch oven is a heavy pot with short handles and a lid which can be used both on the stove top and in the oven. Although they can be made from different materials, the most popular Dutch ovens are made from cast iron—that is, iron cast in dry sand molds. Iron is an extremely dense metal, slow to heat up, but also slow to let heat go. This quality helps reduce the temperature fluctuations when compared to other cookware. While uncoated cast iron ovens and camp ovens require seasoning before use and must be hand-washed, more modern enameled cast iron Dutch ovens are rustproof, dishwasher safe, and require less maintenance. By nature, their smooth surface is stick-resistant and they can be used right away, with no seasoning needed.

Dutch oven can produce some relatively quick weeknight meals, but it truly excels in recipes that call for long, slow cooking, like soups, stews, and braises. The density of cast iron keeps the temperature of these dishes constant with little to no attention, whether you’re cooking on the stovetop or in the oven. While it may take an hour or more for a dish to cook in Dutch oven, after the initial prep work you can ignore it for long periods of time and still end up with fantastically flavored meals. With some care it cleans up easily, and since many meals can be cooked start to finish in one Dutch oven, you’re not left with a sink full of dishes after dinner.

Dutch ovens come in sizes from 1 cup (Le Creuset sells tiny individual pots made just like their big brothers) up to a 15-quart “goose pot” that is not only large enough to cook a goose, but also to bathe a small child. Realistically, though, most cooks consider sizes between 2 quarts and 7 quarts, with the 5- to 6-quart sizes being the most popular.

When you’re cooking for two, it might seem that you want to stick with the smaller sizes (2 quarts to 3 quarts), and in some cases these smaller sizes are ideal. However, for many recipes, a larger size is better—for instance, you can’t cook pasta for two in a 2-quart pot. I tested the recipes in the book using a 5-quart and a 6-quart Dutch oven, but with very few exceptions, the dishes will turn out fine in any size pot from 3.5 quarts up to 6 quarts.

Cooking With a Dutch Oven

    Prepare for first use:

Remove all packaging and labels. If your Dutch oven comes with rubber bumpers, set them aside to protect your pot during storage. Wash the pot and lid in hot, soapy water, then rinse and dry thoroughly. Your Dutch oven is now ready to tackle your most demanding one-pot recipes!

    Choose the right utensils:

To protect an enamel finish, use silicone, nylon, wooden, or heat-resistant plastic tools. If you must use metal tools, spoons, or whisks, take care not to scrape them over the enamel surface or tap them on the rim. Avoid using handheld electric or battery-operated beaters, as their blades will damage the enamel. And never use knives or utensils with sharp edges to cut food inside the oven.

    Know your work zone:

Cast iron cookware is suitable for use with all heat sources, including gas, electric, ceramic, and induction cook-tops, and ovens fueled by gas, oil, coal, or wood. When cooking with your Dutch oven on a stovetop, always use the burner nearest in size to the diameter of your pot bottom. This will maximize efficiency and prevent hot spots or overheating the pot sides and handles. When using a ceramic, glass-topped stove, always lift the pot when moving it; attempts to slide it across the surface may damage the stovetop or the base of the pot. Also, never use your pot in microwave ovens, outdoor grills, or over campfires (unless it’s a special camp oven).

    Heat slowly and gradually—most of the time:

As a rule, medium or low heat will provide the best results for cooking, including techniques such as frying or searing. Cast iron has a unique and superior ability to distribute and retain heat evenly throughout the vessel—the bottom, the sidewalls, and even the lid. Because cast iron needs less energy to maintain a required temperature, lower the heat accordingly. If you don’t, overheating will cause food to stick or burn. A high heat setting should be used only to boil water for vegetables or pasta , or to reduce the consistency of broths, stocks, or sauces. Never allow your oven to boil dry, as this may permanently damage the enamel.

    Get ready to get creative:

The heat retention of cast iron combined with the benefits of porcelain means you can use many cooking techniques with your Dutch oven, including sautéing, frying, searing, braising, stewing, roasting, broiling, and baking. Because the porcelain enamel is resistant to acidic and alkaline foods, the pot can even be used to marinate and refrigerate foods.

    Cooking in the oven:

Check the maximum oven temperature recommended for the hardware on your cookware. Pots with cast iron or stainless steel handles and knobs can be used at any oven temperature, but the heat-resistant temperature of knobs made of phenolic materials (types of plastic or resin engineered to withstand high temperatures) can fall in the range of 375°F to 480°F. Pots with wooden handles or knobs should not be placed in the oven. Also, be careful of ovens with cast iron linings—placing cast iron cookware on the floor will result in an increased cooking rate inside your Dutch oven, causing food to overcook. For best results, always place the pot on a shelf or rack.

    Cooking on the grill:

The only exception to the “heat food slowly” rule is when grilling or caramelizing. For this, you’ll need to achieve a hot surface temperature before you begin, rather than low or medium as you would to cook food slowly. In this case, place the empty pot on a medium setting, and allow it to heat for several minutes. Don’t add oil—it may become too hot and smoke. Dip your fingers in water, and scatter a few drops over the surface of your pot. If they sizzle and evaporate immediately, the pot is hot enough to use. At this point, you can lightly oil it with a vegetable oil, a nut oil, or corn oil (rather than olive oil, which may cause excessive smoking).

    Frying and sautéing:

Because the fat will need to be hot before adding food, bring the pot and oil to the correct temperature together. You’ll know the oil is hot enough when there’s a slight ripple in the surface. For butter and other fats, look for the moment it starts bubbling or foaming. If the fat begins smoking, it’s too hot. In this case, remove the pot from the heat source for a few moments.

    Deep-frying:

Keep the pot no more than one-third full of oil to allow enough room for the oil level to rise once foods are added. Keep the lid close by in case the oil overheats. For added safety, use an oil frying thermometer, and never leave the pot unattended.

    Handle with care:

Always use oven mitts to protect hands from hot cookware, handles, or knobs. Protect your countertops and table by placing your Dutch oven on a wooden board, silicone mat, trivet, or a dry, heavy folded cloth.

The Seven Commandments of Dutch Oven Use

Dutch ovens might be thought of as the original slow cooker. And, fortunately, it doesn’t need a manual for use; it’s pretty intuitive. But if you want to get the most out of meals cooked with a Dutch oven, here’s a handy overview of my best tips.

1. No sharp utensils. A sharp-edged metal spatula, or even a fork’s tines, can damage the enamel or seasoning of your pot.

2. Use long, silicone-tipped tongs. These tongs are a must-have for turning foods as you brown them. The deep sides of Dutch ovens keep splattering to a minimum, but they also make it easy to burn your arms if your utensils don’t reach easily into the pot.

3. Keep oven mitts close by. Always assume that the pot handles and knob on the lid are hot. Whether you use it on the stove or in the oven, there’s no such thing as a stay-cool handle on a Dutch oven.

4. Two hands at all times. Don’t try to move your Dutch oven with one hand. While you can use one hand to lift a lighter pan with a long handle, you can’t do that with a heavy, short-handled pot. And trust me, it isn’t easy to cook with a sprained wrist.

5. Deglaze your Dutch oven. Leaving browned bits of food stuck on the bottom of Dutch oven leads to burned food later on. Deglaze the pot by adding liquid to dissolve it. If you don’t already have one, buy a wok spatula or similar utensil in wood or silicone and use for deglazing. A wok spatula is angled on the bottom, with one curved side and one straight side, for getting into corners.

6. Don’t put a hot Dutch oven into cold water. Thermal shock can damage the enamel, and even plain cast iron can split if subjected to extreme temperature changes. Let your Dutch oven come to room temperature before submerging it in cold or cool water.

7. Invest in a deep-fry thermometer. You’ll need it if you plan to deep-fry in your Dutch oven. Overheating oil can be dangerous for you and bad for your pot, and oil that’s not hot enough will produce greasy food.

How to Clean & Season

You’ve got your Dutch oven, now, what’s the next step? All new pans, whether cast-iron or enamel have a protective coat on them and this must be removed before cooking can be done in the pan. An old pan, whether inherited or bought at the garage sale, will require seasoning. Why the need to season, you ask? Well, seasoning adds flavor, prevents rusting, makes cleaning easier, and helps prevent food from sticking as the oil forms a carbon non-stick coating when heated. If your oven is a new, enamel one, then you need to follow one easy step to clean it before you season it. Wash the Dutch oven with soap and warm water. If the oven is of cast-iron, then wash with warm water and use steel wool and elbow grease to give it a good scrubbing. The next step is the seasoning process of which there are four methods. Three are outdoor methods and one indoor method.

Indoor method

- Preheat your oven to 350˚F and ensure that all the windows are open and the smoke alarm turned off.

- Place the pot and lid into the heated oven and allow to heat until it is too hot to handle for 5-7 minutes. Remove from the heat.

- Use olive or vegetable oil or solid shortening and paper towels and rub a thin layer onto the pan. Never use margarine, butter, or non-stick cooking spray.

- Ensure that all the surfaces are coated including the legs before returning the pot and the lid to the top rack of the oven. Place a baking sheet below to catch any drippings.

- Leave to bake for an hour, turn off the heat, and leave the pot and lid to cool in the oven.

- Remove the pot and lid from the oven and wipe with a clean, dry cloth.

- This process can be done over the fireplace if you have one but make sure that the chimney flue has a good draw to minimize any grease smoke.

Outdoor method 1

- On a hot fire, use the oven to fry fish or fries. When done, drain the oil and wipe the pot with several sheets of paper towels.

Outdoor method 2

- On a hot fire, fry thick, sliced, unsalted bacon on the lid and in the pot. Remove and wipe the pan with paper towels.

Outdoor method 3

- Turn the propane gas grill to low and place the Dutch oven in the grill to heat with the cover on.

- When the pan is warm, wipe on a thin layer of oil, either olive or vegetable oil. Return to the oven and replace the lid and cook for about an hour.

- Repeat the process then remove and wipe with a clean, dry cloth.

- This process can be carried out with a charcoal grill, but ensure that Dutch oven does not overheat.

As time goes by and you use the oven frequently, you will notice that the pot darkens with use. This is an indication of a well-seasoned pan.

Once the seasoning process is taken care of, your pot is ready for use. To ensure that seasoning is not broken down, the first few meals cooked should not have a high acid or sugar content. You can choose to purchase a pre-seasoned pot, however, these are more expensive.

Hack Your Dutch Oven

Fry Without Fear in Your Dutch Oven

Many cooks shy away from frying at home, but it’s easy and largely foolproof with a Dutch oven and a good thermometer. The cast-iron construction of our preferred Dutch oven means it has an uncanny ability to retain and regain heat—key when frying, since fried foods need to be cooked at a consistently hot oil temperature to turn out browned and crispy. A Dutch oven’s high sides cut down on splattering, while the roomy interior gives food plenty of space to cook, preventing items from sticking to one another as they fry in the oil. And finally, a light-colored enamel surface makes it easier to position a temperature probe successfully in the pot (if the probe is sitting directly on the surface of the pot, it may give an inaccurate reading). With your Dutch oven by your side and by following the tips below, you’ll be able to turn out great fried food every time.

    Use the right amount of oil

There are two ways to fry: shallow-frying, where the oil comes partway up the food, which therefore must be flipped partway through cooking, and deep-frying, which means that the food is completely submerged in the oil. When shallow-frying, make sure the oil reaches halfway up the sides of the food, otherwise, you’ll end up with a pale band around the exterior. When deep-frying, make sure not to fill the pot more than half full with oil to avoid splattering once food is added. Follow the guidelines in the recipes for how high the oil level in the pot should be.

    Monitor the temperature

When deep-frying, use a clip-on candy/deep-fry thermometer to guarantee that the oil reaches—and remains at—the target temperature (generally between 325 and 375 °F). Don’t let the thermometer touch the bottom or sides of the pot; if it does, you may get a false reading. Keep in mind that you may need to adjust the burner to keep the oil at a constant temperature, turning it up slightly when food is added, then gradually down again as the oil regains heat.

    Include some “recycled” oil when deep-frying

The first batch is often paler and less crispy than those that follow. But by mixing strained, previously used frying oil into fresh oil, you can get golden, crispy results from the start. Why? Oil that’s already been exposed to heat produces surfactants that can penetrate the water barrier that surrounds food as it fries. This increased contact promotes browning and a nice crust. We like to use a 1:5 ratio of used oil to fresh. A few rules to follow when reusing oil: Let the oil cool completely, then strain it through at least two layers of cheesecloth or coffee filters. Store used oil in the refrigerator, and discard it after three uses; at that point it will have degraded too much. Don’t reuse oil that smoked or that was used to fry fish.

    Fry in batches

Add food to the hot oil in small portions. Even in a cast iron pot, adding too much food at once will make the temperature drop too much and will result in soggy—rather than crisp—fried food.

    Let the fried food drain

Use a spider skimmer or a slotted spoon to remove food from the oil; the gaps will help drain oil away immediately.

Bring the Bakery Home With Dutch Oven Breads

One of the most impressive feats you can pull off in your Dutch oven is producing artisan-style breads. The covered pot’s steamy interior gives loaves a dramatic open crumb and a crisp crust that otherwise can be difficult to achieve at home. That’s not all: heavy cast-iron Dutch ovens can do the work of a baking stone, transferring heat evenly and steadily to bread, encouraging the development of a thick, crisp bottom crust. A baking stone also provides an initial blast of heat that causes a loaf to rise high—what we call “oven spring”—which gives the bread an airier crumb.

    Use a stand mixer

Although you can knead most doughs by hand, we recommend using a stand mixer with a dough hook attachment. Not only is this easier and faster, but you’re more likely to get good results because you won’t be tempted to add extra flour to a sticky dough, which can compromise the texture of the baked loaf. With a dough hook, kneading takes about 8 minutes. The dough will at first stick to the bowl’s sides. After 4 minutes, it will start to pull away from the bowl. Fully kneaded dough will clear the bowl’s sides and feel elastic enough that it can be pulled like a rubber band without snapping.

    Slash before baking

Slashing a loaf creates designated weak spots in the dough’s gluten sheath that is formed during shaping. The slashes allow the loaf to expand in the right direction in the oven. Without the slashes, the loaf will expand in an odd shape. You can make slashes with a sharp paring knife or a single-edge razor blade. In this book, we slash our breads in a ½-inch deep X shape. Act decisively when slashing; otherwise, the implement will drag, creating messy lines.

    Know when it’s done

For our breads, we give both an internal temperature and a visual cue for doneness. It’s important to pay attention to both: if you pull a loaf as soon as it comes to temperature, it could have a pale, soft crust and a gummy interior. Waiting until the crust reaches the indicated color will ensure more flavor and a perfectly baked crumb. Why? Bread contains moisture, so the temperature of a loaf plateaus because it cannot rise above the boiling point of water (212°F). This means that bread registering 210°F won’t overbake if you leave it in the oven until the exterior is properly browned. We take a bread’s temperature with an instant-read thermometer to avoid keeping our hand in the oven any long than necessary; our favorite is the ThermoWorks Thermapen Mk4.

    Cool it completely

The hard work is done, and your reward is a beautifully browned loaf. But that cast-iron Dutch oven is still hot! That’s why we initially lower our dough into the pot using a parchment sling, which facilitates quick removal after baking. The next step is a challenge—resisting the urge to slice into warm bread! As the loaf cools to room temperature, its starches continue to gelatinize, excess moisture evaporates, and the true flavor of the loaf comes to the fore. This can take 3 hours for most large loaves. For perfect cooling, place your loaf or rolls on a wire cooling rack so that air can circulate, preventing escaping moisture from softening the crust. When your loaf is finally ready, be sure to use a serrated knife (not a chef’s knife), which preserves the loaf’s crust and interior holes as it slices back and forth through the bread.

CHAPTER 2. Recipes

BREAKFAST

Apple Dutch Baby Pancake

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 29.2 g

Fat – 11.4 g

Protein – 6 g

Calories – 240

Ingredients:

- 3 large eggs, room temperature

- ¾ cup whole milk

- ¾ cup all-purpose flour

- 1 tsp almond extract

- ¼ tsp salt

- 2 Granny Smith apples, peeled, cored and sliced

- 1 Tbsp sugar

- 1 tsp cinnamon

- ½ tsp ginger

- 4 Tbsp butter, divided

- 2 tsp light brown sugar

Instructions:

1. Preheat oven to 400°F.

2. Whisk together eggs, milk, flour, extract and salt.

3. Place sliced apples in a bowl with sugar, cinnamon and ginger.

4. Melt 2 Tbsp butter in heated Dutch oven.

5. Sprinkle brown sugar inside pot.

6. Add apples and cook until apples have softened. Transfer to plate.

7. Wipe out Dutch oven and melt remaining 2 Tbsp butter.

8. When pot is very hot, add apples and pour batter. Bake for about 13-15 minutes.

Bacon and Cheese Frittata

Prep time: 15 minutes

Cooking time: 15 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 1.3 g

Fat – 18.8 g

Protein – 19.5 g

Calories – 255

Ingredients:

- 8 slices bacon, chopped

- 12 large eggs

- 3 Tbsp milk

- Coarse salt, freshly ground pepper, to taste

- ¼ cup Romano cheese

- ½ cup grated cheddar cheese

- Dash of hot sauce

Instructions:

1. Preheat oven to 375°F.

2. Heat Dutch oven and cook bacon over medium heat, stirring until crisp. Set aside on a plate.

3. In a bowl, whisk eggs, milk, salt, pepper, cheeses and hot sauce.

4. Add cooked bacon to egg mixture.

5. Pour eggs into Dutch oven. When eggs are half set and edges begin to pull away, place frittata in oven and bake for about 10 minutes, or until center is no longer jiggly.

6. Cut into wedges inside pot or slide out onto serving plate.

Bacon n’ Eggs Breakfast

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 31.8 g

Fat – 17.3 g

Protein – 23.2 g

Calories – 374

Ingredients:

- 4 strips bacon, chopped

- 1 small onion, finely chopped

- 3 potatoes, boiled and cut into cubes

- 1 tomato, diced

- 6 eggs, beaten

- 2 Tbsp milk

- Salt and pepper, to taste

- ½ cup mozzarella cheese

- Dash hot pepper sauce

Instructions:

1. In Dutch oven, fry bacon until crisp, 3-4 minutes. Transfer to a plate. Leave bacon fat in the pot.

2. Add onion and saute until onion softens, 3-4 minutes.

3. Brown potatoes with onion, another 5 minutes.

4. Add diced tomato. Transfer to plate with bacon.

5. Combine eggs and milk in a bowl and pour into Dutch oven. Season with salt and pepper.

6. Transfer bacon and vegetables to the pot and top with cheese. Let stand on burner until cheese melts. Add a dash of hot pepper sauce.

Baked Fruit Oatmeal

Prep time: 15 minutes

Cooking time: 35 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 30.4 g

Fat – 4 g

Protein – 7.9 g

Calories –183

Ingredients:

- 2 cups old fashioned rolled oats

- 1 tsp baking powder

- 2 tsp brown sugar

- ½ tsp cinnamon

- ¼ cup unsweetened coconut flakes

- 2 cups low fat milk

- 2 egg whites

- 1 tsp vanilla extract

- 1 cup blueberries

- 1 cup raspberries

Instructions:

1. Preheat oven to 350°F.

2. Combine oats, baking powder, brown sugar, cinnamon and coconut flakes in a greased Dutch oven.

3. Add milk, egg whites and vanilla and stir well.

4. Add fruits and combine gently so as not to break up fruit.

5. Cook for 30-35 minutes until set and golden brown.

Congee with Eggs and Herbs

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 27.3 g

Fat – 5.2 g

Protein – 4.4 g

Calories – 218

Ingredients:

- ¼ cup Arborio rice (or long grain)

- 3 cups water

- ½ tsp kosher salt

- 2 eggs

- 1 Tbsp coarsely chopped fresh cilantro

- 1 Tbsp minced fresh chives

- 1-2 tsp hot chili oil or sesame oil

Instructions:

1. Place the rice in a strainer and rinse well.

2. Add the rice, water, and salt to Dutch oven and cover. Place over medium-high heat and bring to a boil. As soon as the water boils, reduce the heat to low and stir the mixture. Cover and simmer for 45 minutes. After 45 minutes, the rice should be very soft and the porridge should have a silky consistency. If not, cook for another 10 minutes or so.

3. While the porridge cooks, whisk together the two eggs in a small bowl.

4. When the rice is cooked, pour the egg into the porridge in a thin stream. If you want a custardy texture, whisk the mixture quickly while you pour in the egg. If you prefer ribbons of egg, stir more slowly. Cook for a minute or two or until the egg is done.

5. Stir in the cilantro and chives, and drizzle over the oil.

Cherry Almond Breakfast Scones

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 40.2 g

Fat – 15.3 g

Protein – 5.6 g

Calories – 317

Ingredients:

- 2 cups all-purpose flour

- 2 tsp baking powder

- 3 Tbsp brown sugar

- Pinch of salt

- ½ cup cold butter

- 1½ cups dried cherries

- Zest of one lemon

- ½ cup chopped almonds

- ¾ cup milk

- ½ tsp cinnamon

- 2 Tbsp turbinado sugar

Instructions:

1. Preheat oven to 375°F.

2. Combine flour, baking powder, brown sugar and salt.

3. Add cold butter, cut into small pieces, and pinch until dough becomes crumbly.

4. Add dried cherries, zest and chopped almonds to combine.

5. Add the milk and mix dough gently. Do not overwork.

6. Grease Dutch oven and spread dough uniformly.

7. Combine cinnamon and turbinado sugar and sprinkle on top.

8. Bake for about 25 minutes or until scone is cooked through.

Baked Oatmeal with Blueberries and Apples

Prep time: 20 minutes

Cooking time: 35 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 29.8 g

Fat – 6.6 g

Protein – 13.0 g

Calories –221

Ingredients:

- 1-2 Tbsp butter

- ½ Gala apple, peeled, cored and cut into ½-inch pieces

- ½ cup fresh blueberries

- 1 Tbsp maple syrup

- ⅔ cup uncooked rolled oats

- ¼ cup blanched slivered almonds

- ¼ tsp baking powder

- ¼ tsp cinnamon

- Pinch kosher salt

- ⅔ cup whole milk

- 1 egg yolk

- 2 tsp brown sugar

- ¼ tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F.

2. Butter the bottom of Dutch oven and about 1 inch up the sides.

3. Add the apple and blueberries in a thin layer. Drizzle with the maple syrup.

4. In a medium bowl, mix together the oats, almonds, baking powder, cinnamon, and salt.

5. In a small bowl, whisk together the milk, egg yolk, sugar, and vanilla and pour over the oat mixture. Stir just until combined and spoon over the fruit.

6. Bake, uncovered, for 30 to 35 minutes, or until the top is golden brown and the fruit is bubbling. Let cool for 10 to 15 minutes before serving.

Dutch Baby with Lemon Glaze

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 10.3 g

Fat – 11 g

Protein – 5.9 g

Calories – 264

Ingredients:

- 3 Tbsp unsalted butter

- ½ cup all-purpose flour

- 1 Tbsp granulated sugar

- ¼ tsp kosher salt

- 2 large eggs

- ½ cup whole milk

- ¼ tsp vanilla extract

- ½ lemon, juiced (about 1 Tbsp)

- 3 Tbsp confectioners’ sugar

Instructions:

1. Preheat the oven to 400°F.

2. Heat the Dutch oven and add the butter.

3. While the butter melts, make the batter. If you have a blender, add the flour, sugar, salt, eggs, milk, and vanilla to the jar and blend until smooth. If you don’t, add the ingredients to a medium bowl and use a hand mixer to beat until smooth.

4. When Dutch oven is hot on the sides and the butter has stopped foaming, pour in the batter and bake, uncovered, for 20 minutes without opening the oven. Bake for another 5 minutes.

5. Drizzle with the lemon juice.

6. Place the confectioner’s sugar in a small fine sieve and sprinkle over the pancake.

Fluffy Frittata

Prep time: 15 minutes

Cooking time: 15 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 1 g

Fat – 11.9 g

Protein – 11.3 g

Calories – 156

Ingredients:

- 8 eggs

- 2 Tbsp whole milk

- Coarse salt, freshly ground pepper, to taste

- ½ zucchini diced

- 1 bell Pepper seeded and diced

- 1 Tbsp butter

Instructions:

1. Preheat oven to 400°F.

2. Heat Dutch oven over medium heat. Add butter.

3. In a bowl,add remaining ingredients. Pour mixture into Dutch oven.

4. When eggs are half set and edges begin to pull away, place frittata in the oven and bake for about 10 minutes, or until center is no longer jiggly.

5. Cut into wedges or slide out onto serving plate.

Middle Eastern Shakshuka

Prep time: 15 minutes

Cooking time: 15 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 9.2 g

Fat – 19.1 g

Protein – 7.3 g

Calories – 225

Ingredients:

- 2 Tbsp olive oil

- ½ yellow onion, diced

- 1 can chopped tomatoes

- ½ green pepper, diced

- 1 small serrano or jalapeno chili, seeds removed, diced

- 1 tsp cumin

- 1 tsp paprika

- ½ tsp smoked paprika

- ¼ tsp coriander

- 2 eggs

- Salt and pepper, to taste

- Chopped parsley or cilantro

Instructions:

1. Preheat Dutch oven over medium heat.

2. Heat olive oil and saute onion until softened.

3. Add tomatoes, green pepper and chili. Cook for 4-5 minutes.

4. Add seasonings and cook for several minutes until liquid slightly reduces.

5. Make two indentations in mixture and crack eggs into them. Cover and cook until eggs are done.

6. Sprinkle with salt, pepper, parsley and cilantro and serve while bubbly and hot.

SIDES

Buffalo Style Cauliflower

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 4.7 g

Fat – 12.9 g

Protein – 1.5 g

Calories – 132

Ingredients:

- 2 Tbsp olive oil

- 1 head cauliflower

- Salt and pepper, to taste

- 2 Tbsp unsalted butter

- ¼ cup Frank’s red hot sauce

- 1 Tbsp fresh lime juice

- Chopped parsley or cilantro

Instructions:

1. Preheat oven to 375°F.

2. Chop off tough flower part at the base of the cauliflower. Break into small to medium sized florets.

3. In a microwave-safe bowl, melt butter.

4. Add hot sauce and lime juice to butter and stir.

5. Heat Dutch oven to medium-low heat.

6. Add oil and cauliflower florets. Saute until nicely browned, 4-5 minutes.

7. Pour in hot sauce mixture and stir to coat evenly.

8. Place in oven for 15-20 minutes, until cauliflower is softened.

9. Remove from oven and sprinkle with parsley or cilantro.

Buttermilk Biscuits

Prep time: 20 minutes

Cooking time: 15 minutes

Servings: 10

Nutrients per serving:

Carbohydrates – 23.9 g

Fat – 5.1 g

Protein – 3.6 g

Calories – 155

Ingredients:

- 1 cup all-purpose flour

- 1 cup whole wheat flour

- 2 Tbsp sugar

- 4 tsp baking powder

- ¼ tsp baking soda

- ¼ tsp salt

- 4 Tbsp softened butter

- 1¼ cups cold buttermilk

Instructions:

1. Preheat oven to 400°F.

2. In a bowl, combine flours, sugar, baking powder, baking soda and salt.

3. Add softened butter and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

4. Stir in the buttermilk, forming a soft dough.

5. Turn the dough onto a floured surface and pat into a ¾ inch thick circle.

6. With a 2-inch biscuit cutter, cut out biscuits, gathering dough as needed to shape more biscuits.

7. Arrange biscuits in Dutch oven and bake until golden brown, about 12 minutes.

Crispy Asian Green Beans

Prep time: 5 minutes

Cooking time: 5 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 8.6 g

Fat – 1.9 g

Protein – 2.2 g

Calories – 52

Ingredients:

- 1 tsp peanut oil

- 1 pound green beans, ends trimmed

- 2 cloves garlics, minced

- Coarse sea salt, to taste

- ½ tsp toasted sesame oil

Instructions:

1. Heat Dutch oven on medium heat and add peanut oil until it shimmers.

2. Add garlic and cook about 30 seconds.

3. Add green beans and salt to the pan and roast until golden brown. I

4. At the last minute of cooking, drizzle on toasted sesame oil.

Riederalp Swiss Fondue

Prep time: 15 minutes

Cooking time: 15 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 9.6 g

Fat – 3.9 g

Protein – 7.5 g

Calories – 302

Ingredients:

- 2 cups grated Emmenthaler cheese

- 2 cups grated Gruyère cheese

- 2 Tbsp cornstarch

- 1 cup dry white wine

- 1 Tbsp Kirschwasser

- Sliced apples and cubed bread, for serving

Instructions:

1. In a bowl, mix the two cheeses and the cornstarch with a wooden spoon.

2. Pour the wine and kirschwasser into a 2-quart Dutch oven and bring to a gentle simmer over medium-low heat.

3. Add the cheese mixture to the liquid, a handful at a time, and stir until all the cheese is melted.

4. Serve fondue in a bowl over the fire. With a fondue fork, stab a slice of apple or a cube of bread and dip into the melted cheese.

Crunchy Parmesan and Garlic Zucchini

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 12.2 g

Fat – 8.3 g

Protein – 3.6 g

Calories – 135

Ingredients:

- 3 Tbsp olive oil

- 4-6 small green zucchini, sliced into spears by cutting into ½ lengthwise and then into thirds

- Coarse salt and pepper, to taste

- 4 garlic cloves, sliced thin

- 1 cup panko crumbs, seasoned with salt, pepper and paprika

- 1 cup freshly grated parmesan

Instructions:

1. Preheat oven to 450°F.

2. Heat oil in a large Dutch oven on medium-low heat.

3. Add zucchini and let brown on one side for 3 minutes and flip over pieces. Cook for another 3 minutes.

4. Sprinkle with salt and pepper.

5. Add sliced garlic and saute for 1 minute.

6. Sprinkle panko crumbs and grated cheese on top.

7. Transfer to oven until brown and bubbly, about 5-10 minutes.

Garlicky-Lemon Zucchini

Prep time: 5 minutes

Cooking time: 5 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 7 g

Fat – 7 g

Protein – 1.6 g

Calories – 93

Ingredients:

- 4 small green zucchini, any color, sliced about ¼-inch thick

- 1½ Tbsp extra virgin olive oil

- 1 Tbsp garlic, minced

- Coarse salt and black pepper, to taste

- ½ tsp thyme, minced

- ½ lemon

Instructions:

1. Heat Dutch oven over medium-low heat. Add oil and let heat for 1 minute.

2. Sprinkle zucchini with salt and pepper.

3. Add to the pan in a single layer. When zucchini is nicely browned, flip and brown on other side.

4. Add garlic and saute for 1 minute.

5. Sprinkle thyme and additional salt if necessary.

6. Remove from pan and squeeze lemon juice on zucchini.

Ginger-Infused Kabocha Squash

Prep time: 15 minutes

Cooking time: 10 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 4.9 g

Fat – 7.1 g

Protein – 0.4 g

Calories – 82

Ingredients:

- 2 Tbsp canola oil

- 1 piece ginger, peeled, cut into thin strips

- Kosher salt and pepper, to taste

- 1-2 tsp maple syrup

- 1 kabocha squash, peeled, seeded and cut into 1½ inch pieces

Instructions:

1. Preheat oven to 400°F.

2. Heat Dutch oven over medium heat and add oil.

3. Cook ginger in oil until fragrant, 1-2 minutes.

4. Toss squash in a bowl with salt, pepper and maple syrup.

5. Add squash to the pot and sear for 2 minutes on each side or until browned.

6. Cover Dutch oven and place in oven until squash cooks through, for 5-7 minutes.

Glazed Carrots

Prep time: 3 minutes

Cooking time: 10 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 12.2 g

Fat – 8.3 g

Protein – 3.6 g

Calories – 135

Ingredients:

- 6 carrots, peeled and cut into thirds crosswise, then cut into halves for spears

- 3 Tbsp butter

- 2 tsp honey

- Coarse salt and pepper, to taste

- ¼-½ cup water

- ½ tsp chopped thyme

- Bunch flat leaf parsley, chopped

Instructions:

1. Heat Dutch oven over medium heat.

2. Melt butter and place carrots in the pot, cut side down. Carrots will brown quickly, about 3 minutes.

3. Add honey, salt, pepper, water and thyme and stir constantly until carrots are cooked and coated with honey, about 4-5 minutes.

4. Sprinkle fresh parsley on top.

Herbed Focaccia Bread

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 2.8 g

Fat – 10.8 g

Protein – 3.3 g

Calories – 118

Ingredients:

- 1 package pizza dough, defrosted if necessary

- Flour for dusting

- 3 Tbsp extra virgin olive oil

- 1 Tbsp prepared minced garlic

- 2 tsp chopped fresh rosemary

- Salt and pepper, to taste

- 2 Tbsp grated Romano cheese

Instructions:

1. Preheat your Dutch oven to 400°F.

2. Roll out pizza dough on floured surface. Stretch out to a 12-inch circle.

3. Remove the pot from oven and coat with 1 Tbsp olive oil.

4. Add dough to Dutch oven and carefully stretch up the sides.

5. Sprinkle with remaining olive oil, garlic, rosemary, salt, pepper and cheese.

6. Bake until golden brown, about 30 minutes.

7. Slice into wedges.

Pancetta and Asparagus with Fried Egg

Prep time: 15 minutes

Cooking time: 10 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 3.4 g

Fat – 17.6 g

Protein – 14.6 g

Calories – 229

Ingredients:

- 1 Tbsp olive oil

- ¼ pound pancetta

- 3 small shallots, sliced thin

- ½ lb asparagus, tough ends broken off

- Salt and pepper, to taste

- 2 eggs

Instructions:

1. Heat olive oil in Dutch oven.

2. Fry the pancetta, stirring frequently. Transfer to a plate.

3. Add shallots and cook for 2 minutes.

4. Add asparagus pieces and saute for several minutes.

5. Sprinkle with salt and pepper and continue to watch closely that asparagus is browned and cooked through.

6. Add pancetta back to the pan and stir together. Transfer to a plate.

7. Add a little oil if necessary and fry an egg in pan.

8. Top asparagus pancetta mixture with fried egg and season with salt and pepper.

Laqua Family Slow-Cooked Beans

Prep time: 15 minutes

Cooking time: 2 hours 10 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 9.8 g

Fat – 7.6 g

Protein – 4.4 g

Calories – 207

Ingredients:

- 2 cups Great Northern beans

- 8 cups water, divided

- 4 celery stalks, cut in half

- 2 chicken bouillon cubes

- 2 bay leaves

- 1 clove garlic, minced

- 1 tsp ground cloves

- ¼ tsp ground ginger

- 2 Tbsp brown sugar

- 2 cups chopped yellow onion

- 2 Tbsp Dijon mustard

- 1 cup diced canned tomatoes, drained

- ¾ cup tomato sauce

- 3 Tbsp tomato paste

- 1½ lbs smoked ham hock (cut into 4 pieces)

Instructions:

1. Soak the beans overnight in water in a 5½-quart Dutch oven. Drain the next day.

2. Add 6 cups of the water to the pot.

3. In a small saucepan, boil the celery stalks in the remaining 2 cups water until tender. Discard the celery stalks.

4. Pour 1 cup of the celery liquid into a small bowl. Add the bouillon cubes, bay leaves, garlic, cloves, ginger, sugar, onions, and mustard.

5. Pour this mixture into the pot with the beans. Cook for 40 minutes over medium-low heat.

6. Meanwhile, preheat the oven to 325 F.

7. Add the tomatoes, tomato sauce, tomato paste, and ham hock to Dutch oven and transfer to the oven. Bake until tender for 1½ hours. Serve warm.

Golden Hash Brown Cake

Prep time: 2 minutes

Cooking time: 20 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 25.2 g

Fat – 10.4 g

Protein – 2.7 g

Calories – 201

Ingredients:

- 6 russet potatoes, peeled and coarsely grated

- 2 tsp kosher salt

- ¼ tsp fresh black pepper

- 6 Tbsp vegetable oil

Instructions:

1. Rinse potatoes in a colander and squeeze out excess moisture. Transfer to a bowl and season with salt and pepper.

2. Heat Dutch oven over medium heat. Add the oil and allow to smoke.

3. Add potatoes and press down firmly with a spatula. Cook until sides and bottom are golden brown, about 15 minutes.

4. Once cooled, flip Dutch oven onto a plate and invert hash browns. Place back in the Dutch oven with a drop of oil and cook until reverse side browns nicely. Top with additional sea salt.

LUNCH

Lasagna Soup

Prep time: 5 minutes

Cooking time: 20 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 114 g

Fat – 9 g

Protein – 20 g

Calories – 614

Ingredients:

- 2 Tbsp extra-virgin olive oil

- 1 small onion, diced

- 2 cups frozen mirepoix

- 1 cup jarred marinara sauce

- 4 cups vegetable broth

- Salt and freshly ground black pepper, to taste8 sheets dried lasagna noodles, broken into 2-inch squares

- ½ cup shredded Parmesan cheese

Instructions:

1. In Dutch oven, heat the olive oil.

2. Add the onion and mirepoix and cook for 3 to 5 minutes.

3. Stir in the marinara sauce and broth, and season with salt and pepper. Bring to a boil.

4. Stir in the broken lasagna and return to a boil. Simmer uncovered for 10 to 15 minutes.

5. Sprinkle the cheese on top, and serve.

Gnocchi Soup

Prep time: 5 minutes

Cooking time: 10 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 49 g

Fat – 12 g

Protein – 27 g

Calories – 415

Ingredients:

- 1 Tbsp extra-virgin olive oil

- 1½ cups Spanish chorizo sausage, diced

- 6 cups reduced-sodium chicken broth

- 1 (16-oz) package frozen mini potato gnocchi

- 1 (6-oz) package baby spinach

- 1 cup milk

- Salt and black pepper, to taste

Instructions:

1. In Dutch oven, heat the olive oil.

2. Add the chorizo sausage and cook for 5 minutes.

3. Add the chicken broth and bring to a simmer.

4. Add the gnocchi and continue to simmer until the gnocchi is al dente, about 3 minutes.

5. Add the spinach and milk, and cook until the spinach is wilted, about 2 minutes more.

6. Season with salt and pepper and serve.

Spicy Sausage and Kale Soup

Prep time: 10 minutes

Cooking time: 30 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 25 g

Fat – 45 g

Protein – 28 g

Calories – 617

Ingredients:

- 1 lb spicy Italian sausage

- 2 cups torn kale leaves

- 6 cups chicken broth

- 2 russet potatoes, peeled and cubed

- 1 cup half-and-half

- Salt, freshly ground black pepper, to taste

- 1 tsp red pepper flakes

Instructions:

1. Remove the casings from the sausage and discard, then crumble the meat.

2. Discard the stems from the kale, and coarsely chop the leaves into bite-size pieces.

3. In Dutch oven over medium heat, cook the sausage for 5 minutes.

4. Add the chicken broth and potatoes. Bring to a boil, then let simmer for 15 minutes.

5. Add the kale and half-and-half. Cook, covered, for 10 minutes. Season with salt and pepper.

6. Garnish with the red pepper flake and serve.

Risotto

Prep time: 10 minutes

Cooking time: 30 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 59 g

Fat – 10 g

Protein – 11 g

Calories – 375

Ingredients:

- 2 Tbsp extra-virgin olive oil

- 1 small onion, finely chopped

- 3 red bell peppers, seeded and finely chopped

- 1¼ cups arborio rice

- 3¼ cups vegetable broth

- Salt, to taste

- 1 cup crumbled goat cheese

Instructions:

1. In Dutch oven, heat the olive oil.

2. Add the onion and bell peppers, and cook for 2 to 3 minutes, stirring until softened.

3. Add the rice and cook for 1 minute.

4. Add about half of the broth and cook for 5 minutes, until the liquid is nearly absorbed. Taste and add salt if needed.

5. Add the remaining broth. Continue stirring until the rice absorbs all the broth and is just tender to the bite, 15 to 20 minutes.

6. Spoon the risotto into warm bowls, top with the goat cheese, and serve.

Tomato Risotto with Pancetta

Prep time: 5 minutes

Cooking time: 30 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 69 g

Fat – 15 g

Protein – 15 g

Calories – 483

Ingredients:

- 1 cup diced sweet or spicy pancetta

- 2 Tbsp extra-virgin olive oil

- 1¼ cups arborio rice

- 3¼ cups chicken broth

- Salt, to taste

- ¾ cup canned crushed tomatoes

Instructions:

1. In Dutch oven over medium heat, brown the pancetta until golden brown. Remove from the pan and set aside.

2. Add the oil to the pan and warm for a moment. Then add the rice and cook for 1 minute, stirring constantly.

3. Add about half of the chicken broth. Cook for 5 minutes. Taste and add salt if needed.

4. Add the tomatoes and the remaining broth and continue stirring, until the rice absorbs all the broth.

5. Spoon the risotto into bowls, top with the cooked pancetta, and serve.

Skirt Steak Sandwiches

Prep time: 5 minutes

Cooking time: 20 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 63 g

Fat – 33 g

Protein – 59 g

Calories – 790

Ingredients:

- 1 lb skirt steak

- 2 tsp ground cumin

- Salt and freshly ground black pepper, to taste

- 4 Tbsp extra-virgin olive oil, divided

- 1 small onion, thinly sliced

- 2 Roma tomatoes, quartered

- 2 baguettes, split lengthwise

Instructions:

1. Pat the steak dry with paper towels, and season with the cumin, salt, and pepper.

2. In Dutch oven over medium-high heat, heat 2 Tbsp of olive oil.

3. Sear each side of the steak for 5 minutes.

4. Transfer to a cutting board and let it rest for 10 minutes. Thinly slice across the grain into ½- to ¾-inch-wide strips.

5. In Dutch oven, heat the remaining 2 Tbsp of olive oil.

6. Add the onion and tomatoes and cook for 3 to 4 minutes, until the onions begin to wilt. Season with salt and pepper.

7. Return the steak to the pan. Mix and remove from the heat.

8. Place a few slices of the steak mixture inside each of the baguettes and serve.

Sloppy Joe Sandwiches

Prep time: 5 minutes

Cooking time: 45 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 24 g

Fat – 19 g

Protein – 14 g

Calories – 330

Ingredients:

- 2 Tbsp extra-virgin olive oil

- 1 small onion, diced

- 1 pound ground beef

- 1 cup jarred tomato sauce

- 2 Tbsp Worcestershire sauce

- Salt and freshly ground black pepper, to taste

- 8 hamburger buns

Instructions:

1. In Dutch oven over medium heat, heat the olive oil.

2. Add the onion and cook for 3 minutes.

3. Add the ground beef and cook, breaking up the meat, until all the pink is gone, about 15 minutes.

4. Add the tomato sauce and Worcestershire sauce. Reduce the heat to low, partially cover, and simmer for 25 minutes. Season with salt and pepper.

5. Cut the buns in half and scoop a large spoonful or two of sloppy joe onto each bun bottom.

6. Top each with the remaining bun half and enjoy.

Bay Braised Artichokes

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 23 g

Fat – 3 g

Protein – 11 g

Calories – 203

Ingredients:

- 4 large artichokes

- ½ lemon

- ¼ cup extra-virgin olive oil

- ½ tsp kosher salt

- 2 bay leaves

Instructions:

1. Trim the artichoke stems, leaving ½ inch on the artichoke. Cut 1 inch off the top of the leaves.

2. Place the artichokes stem side down in a 5½-quart Dutch oven. Rub the tops of the artichokes with the lemon half.

3. Pour in 4 cups of water, then the oil. Add the salt and bay leaves.

4. Wrap the lid with a kitchen towel to prevent excess liquid from dripping back into the pot, then put the lid on the pot. Cook over low heat for 50 minutes.

5. Remove the artichokes from the pot and serve warm.

DINNER

Baked Tortellini with Sausage

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 68 g

Fat – 30 g

Protein – 30 g

Calories – 655

Ingredients:

- 2 cups water

- 1 (9-oz) package dried or fresh cheese tortellini

- 2 Tbsp extra-virgin olive oil

- 1 pound Italian sausage, cut into small pieces

- 1 (15-oz) jar marinara sauce

- Salt and freshly ground black pepper, to taste

- 1 cup shredded mozzarella cheese

- 1 cup Italian breadcrumbs

Instructions:

1. Preheat the oven to 375°F.

2. In Dutch oven, bring the water to a boil.

3. Add the cheese tortellini and cook for about 5 minutes. Drain completely and set aside.

4. In Dutch oven, heat the olive oil. Add the sausage and cook for 5 minutes.

5. Add the cooked tortellini and marinara sauce, and season with salt and pepper. Cook for another 5 minutes, then turn off the heat.

6. Add the mozzarella cheese, stirring occasionally to combine. Sprinkle the breadcrumbs on top, then bake for 10 minutes, or until the top is golden brown. Let it cool a bit, then serve.

Easy Cassoulet

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 45.6 g

Fat – 40.3 g

Protein – 31.4 g

Calories – 668

Ingredients:

- 5 slices bacon, cut into ½-inch thick slices

- 1 medium yellow onion, chopped

- 2 cloves garlic, minced

- 1 cup chicken broth

- 1 (14.5-oz) can crushed tomatoes

- 2 (14.5-oz) cans cannellini beans, rinsed and drained

- 2 cups fresh bread crumbs

- 3 Tbsp butter, melted

- ¼ cup coarsely chopped fresh parsley

Instructions:

1. Preheat the oven to 400° F.

2. In a 3½-quart Dutch oven, over medium heat, add the bacon and brown.

3. Remove with a slotted spoon to a plate and reserve, leaving the fat in the pot.

4. Add the onions and sauté for several minutes until soft.

5. Add the garlic and sauté for 2 minutes more.

6. Add the broth, tomatoes, beans, and bacon and stir.

7. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside.

8. Transfer Dutch oven to the oven and bake, uncovered, for 15 minutes.

9. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside.

10. Remove Dutch oven from the oven, sprinkle over the bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.

Crispy Fried Cod Fillets

Prep time: 15 minutes

Cooking time: 10 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 13.9 g

Fat – 2.7 g

Protein – 12 g

Calories – 128

Ingredients:

- 1 large egg

- ½ cup milk

- 1½ tsp Dijon mustard

- 4 (6-oz) cod fillets

- 1/3 cup all-purpose flour

- 1/3 cup panko crumbs

- Coarse salt and black pepper, to taste

- 1 tsp paprika

- ½ tsp garlic powder

- ¼ tsp cayenne pepper

- 1 Tbsp vegetable oil

- Tartar sauce, to taste

- Lemon wedges, to taste

Instructions:

1. Place Dutch oven over medium heat. Add oil to cover surface.

2. Whisk together egg, milk and mustard.

3. Add cod and remove excess liquid when transferring to flour mixture.

4. Combine flour, panko, salt, pepper, paprika, garlic powder and cayenne pepper.

5. Dredge codpieces in flour mixture.

6. Place filets in hot pan and cook for 2 to 4 minutes per side, until fish is golden brown on both sides.

7. Transfer to a plate with a slotted spoon and sprinkle with extra salt and pepper.

8. Serve with tartar sauce and lemon wedges.

Crispy Salmon with Lemon-Butter Sauce

Prep time: 15 minutes

Cooking time: 5 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 3.2 g

Fat – 18.4 g

Protein – 8.9 g

Calories – 220

Ingredients:

- 4 (4-6-oz) salmon fillets, patted dry

- Salt and pepper, to taste

- 2 Tbsp olive oil

- 1 large garlic clove, minced

- 1/3 cup dry white wine

- 2 Tbsp fresh lemon juice

- 1 lemon zested

- 3 Tbsp unsalted butter, diced

- 2 Tbsp chopped fresh dill

Instructions:

1. Place Dutch oven over medium heat.

2. Sprinkle salt and pepper on salmon fillets and add 1 Tbsp oil to the pan.

3. Add salmon flesh side down and cook 3-4 minutes. Flip the salmon and cook an additional 3 minutes on skin side. Transfer to a plate.

4. Wipe out Dutch oven and add remaining Tbsp olive oil over medium heat.

5. Add garlic and saute for 1 minute.

6. Pour in white wine and lemon juice. Stir for one minute.

7. Add lemon zest and continue stirring until slightly reduced.

8. Reduce heat to low and add cubed butter, stirring after each addition.

9. Sprinkle in fresh dill and stir all together.

10. Season with salt and pepper and pour sauce over salmon fillets.

Dry-Rubbed Flat Iron Steak

Prep time: 5 minutes

Cooking time: 16 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 1.7 g

Fat – 7.2 g

Protein – 0.4 g

Calories – 69

Ingredients:

- 1 tsp coarse salt

- 1 tsp paprika

- 1 tsp cumin

- 1 tsp garlic powder

- 1 tsp onion powder

- ½ tsp coriander

- ½ tsp thyme

- ¼ tsp black pepper

- 4 (6-oz) flat iron steaks

- 2 Tbsp olive oil

Instructions:

1. Combine first eight ingredients in a small bowl.

2. Rub the seasonings onto the steaks and drizzle with 2 Tbsp olive oil.

3. Heat Dutch oven over medium heat.

4. Place steaks into Dutch oven and sear for 3 minutes on each side. Cook for an additional 3 minutes for medium-rare.

5. Let meat rest for 10 minutes before slicing.

Greek Style Burger

Prep time: 5 minutes

Cooking time: 7 minutes

Servings: 8-10

Nutrients per serving:

Carbohydrates – 1.7 g

Fat – 7.2 g

Protein – 0.4 g

Calories – 69

Ingredients:

- 1½ lbs ground sirloin or chuck

- 2 tsp Worcestershire sauce

- ½ tsp dried oregano

- ½ cup crumbled feta cheese

- 1/3 cup finely diced red onion

- 1 tsp kosher salt

- ½ tsp black pepper

- Arugula

- Sliced tomatoes

- Tzatziki sauce

Instructions:

1. Preheat Dutch oven over medium heat.

2. While the pot gets hot, combine beef, Worcestershire sauce, oregano, feta cheese, onion, salt and pepper in a large bowl. Form into 4-5 patties.

3. Place a small amount of vegetable oil in Dutch oven.

4. Add burgers into Dutch oven and lightly push down with a heavy-duty spatula to ensure contact with pan. Cook about 2-3 minutes.

5. Flip burgers and cook another 2-3 minutes, or until desired doneness.

6. Place burgers in buns and top with tzatziki sauce, arugula and sliced tomatoes.

Blackened Tuna Steaks

Prep time: 3 minutes

Cooking time: 10 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 0 g

Fat – 5.3 g

Protein – 8.5 g

Calories – 83

Ingredients:

- 2 Tbsp canola oil

- 4 (8-oz) tuna steaks, preferably sushi-grade

Blackening Spice:

- ½ cup freshly ground black pepper

- 2 Tbsp kosher salt

- 1 Tbsp cardamom

- 1 Tbsp ground cinnamon

- 1 Tbsp nutmeg

- 1 Tbsp ground cloves

- 1 tsp coriander

- 1 tsp cumin

- 1 tsp cayenne pepper

- ½ tsp celery salt

Instructions:

1. First prepare the blackening spice by combining all the spices.

2. Preheat Dutch oven.

3. Place oil inside the pot and wait until smoking.

4. Sprinkle blackening mixture on top of both sides of tuna steaks (about 1- 2 Tbsp of blackening spice, depending on how spicy you want your steaks).

5. Add tuna into Dutch oven and cook about 3 minutes each side. The tuna should be browned on the outside and rare on the inside.

Italian Sausage Jambalaya

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 50 g

Fat – 24 g

Protein – 20 g

Calories – 504

Ingredients:

- 2 cups water

- 3 spicy Italian sausages

- 2 Tbsp extra-virgin olive oil

- 2 cups frozen mirepoix

- 1 cup canned crushed tomatoes

- 1½ tsp Cajun seasoning

- 2 (8.8-oz) packages precooked rice

- Salt and freshly ground black pepper, to taste

Instructions:

1. Remove the casings from the sausage and discard, then crumble the meat.

2. In Dutch oven over medium heat, heat the olive oil.

3. Brown the sausage, stirring occasionally, for about 3 minutes.

4. Add the mirepoix and cook until tender, about 4 minutes.

5. Stir in the tomatoes, Cajun seasoning, and rice. Season with salt and pepper.

6. Simmer for about 5 minutes, and serve.

Peppercorn Pork Chops

Prep time: 5 minutes

Cooking time: 25 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 8 g

Fat – 15 g

Protein – 37 g

Calories – 315

Ingredients:

- 4 (8- to 10-oz) pork chops, about 1-inch thick, at room temperature

- 1 Tbsp coarsely crushed black peppercorns

- 2 Tbsp extra-virgin olive oil

- 1 (16-oz) bag frozen French-style green beans

- Salt and freshly ground black pepper, to taste

Instructions:

1. Pat the chops dry. Rub each of the pork chops on both sides with the peppercorns, pressing hard.

2. In Dutch oven, heat the olive oil until hot.

3. Add the pork chops and cook, uncovered, for 6 to 8 minutes on each side.

4. Turn off the heat and let them rest in the pot for 5 minutes before transferring them to a plate.

5. Add the green beans to Dutch oven over medium-high heat and cook until tender, about 5 minutes. Season with salt and pepper, and serve over the pork chops.

Chicken Madeira

Prep time: 10 minutes

Cooking time: 30 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 15 g

Fat – 10 g

Protein – 37 g

Calories – 407

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 Tbsp salt

- Salt and freshly ground black pepper, to taste

- 6 cups water

- ½ lb asparagus, trimmed

- 2 Tbsp extra-virgin olive oil

- 2 cups Madeira wine

- 2 cups beef broth

- ½ cup shredded Mozzarella cheese

- 2 Tbsp chopped fresh parsley

Instructions:

1. Lay the chicken breasts on a cutting board, and cover each with a piece of plastic wrap. Use a mallet or a small, heavy frying pan to pound them to ¼ inch thick. Discard the plastic wrap and season with salt and pepper on both sides of the chicken.

2. Fill Dutch oven with the water, bring to a boil, and add the salt.

3. Add the asparagus and boil, uncovered, until crisp, tender, and bright green, 2 to 3 minutes. Remove immediately and set aside. Pour out the water.

4. In Dutch oven over medium heat, heat the olive oil. Cook the chicken for 4 to 5 minutes on each side. Remove and set aside. 4.

5. Add the Madeira wine and beef broth. Bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes.

6. Return the chicken to the pot, turning it to coat in the sauce.

7. Lay the asparagus and cheese on top of the chicken. Then transfer Dutch oven to the oven broiler and broil for 3 to 4 minutes. Garnish with the parsley, if using, and serve.

One-Pot Farfalle Pasta

Prep time: 5 minutes

Cooking time: 250 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 48 g

Fat – 18 g

Protein – 42 g

Calories – 523

Ingredients:

- 2 Tbsp extra-virgin olive oil

- 5 slices bacon, chopped 1 (25-oz) jar marinara sauce with basil

- 2 cups water

- Salt and freshly ground black pepper, to taste

- 2 cups dried farfalle pasta

- 3 cups baby spinach

- 1½ cups fresh Mozzarella cheese, sliced

- Fresh basil leaves

- Grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F.

2. In Dutch oven over medium heat, heat the olive oil until hot.

3. Add the bacon crumbles and cook for5 minutes..

4. Add the marinara sauce and water. Bring to a boil. Season with salt and pepper.

5. Add the pasta and spinach, and mix.

6. Tuck a few slices of fresh mozzarella into the mix, and place the rest on top. Cover and bake for 20 minutes, or until the pasta is tender.

7. Sprinkle fresh basil and Parmesan cheese on top, and serve.

Comforting Red Wine Steak

Prep time: 5 minutes

Cooking time: 40 minutes

Servings: 2

Nutrients per serving:

Carbohydrates – 42 g

Fat – 32 g

Protein – 56 g

Calories – 742

Ingredients:

- 2 (8-oz) sirloin steaks, trimmed of fat

- Salt and freshly ground black pepper, to taste

- 4 Tbsp extra-virgin olive oil, divided

- 1 lb fingerling potatoes, rinsed, halved

- 3 Tbsp shallots, minced

- 2 tsp chopped fresh thyme

- ¾ cup red wine

Instructions:

1. Pat the steaks dry with a paper towel. Season generously with salt and pepper. Let them rest at room temperature for 15 to 20 minutes before cooking.

2. In Dutch oven over medium heat, heat 1 Tbsp of olive oil.

3. Add the potatoes, season with salt and pepper, and toss. Cook covered over low heat for 20 to 30 minutes. Set aside.

4. Heat Dutch oven over high heat. Add the remaining 3 Tbsp of oil, then lower the heat to medium-high.

5. Add the steaks and cook for 4 minutes on each side for medium-rare, or longer as desired. Remove from the pot and set aside.

6. Add the shallots and thyme to the pot.

7. Add the wine and cook until the liquid is almost evaporated, 1 to 2 minutes. Season with salt and pepper, and stir with a whisk.

8. Spoon the sauce over the steaks, and serve with the potatoes.

Steak Seared in Browned Butter

Prep time: 10 minutes

Cooking time: 20 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 18 g

Fat – 24 g

Protein – 58 g

Calories – 532

Ingredients:

- 2 (1-lb) steaks, 1 inch thick

- 1 Tbsp extra-virgin olive oil

- 3 Tbsp unsalted butter, divided

- 1 lb Yukon gold potatoes, sliced about ½-inch thick

- 2 fresh rosemary sprigs

- Salt and freshly ground black pepper, to taste

- ½ cup beef broth

Instructions:

1. Let the steaks rest at room temperature for 30 minutes.

2. In Dutch oven over medium-high heat, heat the oil and 1 Tbsp of butter.

3. Add the potatoes and rosemary and cook for 5 minutes, until fork-tender. Season with salt and pepper. Remove from the pot and set aside.

4. Season the steak with salt and pepper. Add the steak to Dutch oven over high heat and cook for 5 minutes on each side for medium-rare, or longer if desired. Remove the steaks and let them rest on a cutting board.

5. Melt the remaining 2 Tbsp of butter over medium heat, stirring often. Add the broth when the butter starts to brown. Keep stirring and scraping up the browned bits using a wooden spoon.

6. Add the potatoes to the pan and heat through, about 5 minutes. Cut the steaks in half, spoon the potatoes and browned butter over each steak, and serve.

Flank Steak Fajitas

Prep time: 10 minutes

Cooking time: 20 minutes

Servings: 4

Nutrients per serving:

Carbohydrates – 52.1 g

Fat – 12.6 g

Protein – 35 g

Calories – 452

Ingredients:

- 1 lb flank or skirt steak

- 3 cloves garlic

- ½ cup soy sauce

- ½ cup honey

- 3 sprigs rosemary

- Salt and pepper, to taste

- 2 limes, juiced

- 3 bell peppers of various colors, washed, seeded and sliced

- 2 medium onions, peeled and sliced into rings

- 10 Portobello mushrooms, washed and sliced

- 4 flour tortillas

Instructions:

1. Combine garlic, soy sauce, honey, rosemary, salt, pepper and lime juice in a Ziploc bag. Add steak and marinate for 1-2 hours in the refrigerator.

2. Remove meat from marinade and shake off excess liquid.

3. Place Dutch oven on the grill and heat until smoking. At this point, you can sear the meat in the pot or directly on the grill. If you cook meat directly on the grill, sear for 3-4 minutes on each side.

4. While meat cooks on the grill, add 1 Tbsp oil to the Dutch oven and add peppers, onions, mushrooms, salt and pepper. Allow vegetables to sear. Stir frequently for about 6 minutes.

5. Meat and vegetables should be ready about the same time. Transfer both to a platter and place tortillas in Dutch oven to toast, about 30 seconds. Allow meat to rest. Slice against the grain and serve along with vegetables.

SWEETS AND DESSERTS

Cinnamon Rice Pudding

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 38 g

Fat – 7.5 g

Protein – 3.9 g

Calories – 228

Ingredients:

- 1 Tbsp butter

- 2 cups cooked white rice

- ½ tsp ground cinnamon

- ¾ cup sugar

- 5 large eggs, beaten

- 2 cups heavy cream

- 1 tsp vanilla extract

- Sprinkle of ground cinnamon, for garnish

Instructions:

1. Preheat the oven to 350°F.

2. Butter the inside of a 2-quart Dutch oven and put the rice in the pot.

3. In a large bowl, mix the cinnamon, sugar, and eggs until well blended.

4. Whisk in the cream and vanilla.

5. Pour the mixture gently over the rice. Cover with the lid and place Dutch oven in the oven. Bake for 50 minutes, or until the custard is set. Remove from the oven and sprinkle lightly with cinnamon.

6. Serve warm.

Banana Clafouti

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 27.2 g

Fat – 8.2 g

Protein – 4.5 g

Calories – 194

Ingredients:

- 1 cup whole milk

- ¼ cup whipping cream

- 3 eggs

- ½ cup granulated sugar

- 1 tsp vanilla extract

- 2 Tbsp butter, melted

- ¼ tsp salt

- ½ cup all-purpose flour

- 2 bananas, peeled and thinly sliced

- 2 tsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F.

2. Whisk together milk, cream, eggs, sugar, extract, butter and salt.

3. Add the flour and whisk gently until incorporated.

4. Place sliced bananas in a bowl with lemon juice.

5. Lightly grease Dutch oven and heat in oven for 5 minutes. Remove and pour in batter.

6. Scatter bananas over batter and bake until golden and puffed, about 35 minutes.

Lemon Cake Pudding with Blueberries

Prep time: 20 minutes

Cooking time: 40 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 32.6 g

Fat – 128.9 g

Protein – 4.1 g

Calories – 246

Ingredients:

- 3 eggs, separated

- 3 Tbsp all-purpose flour

- 1 cup sugar

- 1 Tbsp butter, melted

- 6 Tbsp freshly squeezed lemon juice

- 1 tsp grated lemon zest

- 1¼ cups milk

- Whipped cream, for garnish

- Fresh blueberries, for garnish

Instructions:

1. Preheat the oven to 350°F.

2. In a large bowl, beat the egg whites until stiff.

3. Beat the egg yolks in another large bowl, and add the flour and sugar.

4. Add the butter, lemon juice, lemon zest, and milk.

5. Fold in the egg whites.

6. Pour the mixture into a 2-quart Dutch oven and bake, uncovered, for 40 minutes, or until the pudding is set.

7. Serve with whipped cream and blueberries.

Deep-Dish Giant Double Chocolate Chip Cookie

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 53.2 g

Fat – 21.1 g

Protein – 4.9 g

Calories – 417

Ingredients:

- ½ cup unsalted butter

- ½ cup light brown sugar

- ½ cup white sugar

- 1 tsp vanilla

- 1 large egg

- 1 cup all-purpose flour

- ½ tsp baking powder

- ½ tsp salt

- 1 cup chocolate chip

- ½ cup chocolate chunks

Instructions:

1. Preheat oven to 350°F.

2. Melt butter in Dutch oven over low heat.

3. Add sugars and stir well.

4. Incorporate vanilla and egg, and beat quickly to make sure eggs do not cook.

5. Stir in flour, baking soda and salt.

6. Fold in chocolate chips and chunks and spread dough out in Dutch oven lightly with a spatula to flatten.

7. Bake for 25 minutes until cookie appears browned on top.

Gooey Chocolate Fudge Cake

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 38.5 g

Fat – 14.9 g

Protein – 2.9 g

Calories – 290

Ingredients:

- 1 cup flour

- ½ tsp baking soda

- 1 cup sugar

- Pinch of salt

- ½ cup vegetable oil

- 3 Tbsp cocoa powder

- ½ cup water

- ¼ cup whole milk

- 1 egg

- 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.

2. In a large bowl, whisk flour, baking soda, sugar and salt.

3. Combine oil, cocoa powder and water in another bowl.

4. Whisk in flour mixture and pour into Dutch oven.

5. Incorporate milk, egg and vanilla into the batter.

6. Bake for 25 minutes, or until edges are set and center is only slightly jiggly.

Fruit Medley

Prep time: 5 minutes

Cooking time: 5 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 41.9 g

Fat – 1.2 g

Protein – 2.7 g

Calories – 169

Ingredients:

- Cooking spray

- 2 Tbsp avocado oil

- 1½ Tbsp sugar

- ¼ tsp sea salt

- 2 large peaches or nectarines, cut into wedges

- 12 strawberries, quartered

- 12 large plums

- 6 apricots

- 2 tsp fresh lime juice

- 2 Tbsp chopped mint

- 1 cup blueberries

Instructions:

1. Heat Dutch oven over medium-high heat. Spray with cooking spray.

2. Dab a small amount of oil onto fruit. Sprinkle on sugar and sea salt.

3. Place peach wedges, plums and apricots into Dutch oven, working in batches. Cook for 1-2 minutes on each side, until slightly charred and softened.

4. Place fruit on a serving plate and sprinkle with lime juice, chopped mint and blueberries.

Nutella Brownies

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 58,4 g

Fat – 19.8 g

Protein – 6.3 g

Calories – 429

Ingredients:

- 1 cup sugar

- 3 large eggs

- 1 cup all-purpose flour

- ½ cup Dutch cocoa powder

- ½ tsp salt

- ½ tsp vanilla extract

- ½ stick unsalted butter

- ¼ cup half-and-half

- 4 oz chocolate chips

- ½ cup Nutella spread

Instructions:

1. Preheat oven to 350°F.

2. Whisk together sugar and eggs in one bowl.

3. Whisk together flour, cocoa and salt in another bowl.

4. In Dutch oven, simmer butter and half-and-half together over low heat.

5. Add chocolate chips and stir until melted, about 2 minutes.

6. Add in Nutella and continue stirring until incorporated. Remove from heat.

7. Pour sugar mixture into chocolate mixture in Dutch oven.

8. Carefully add flour mixture and fold until just incorporated.

9. Bake for 25 minutes, but start checking at 20 minutes. At about 20-22 minutes, you will have a brownie with a fudge-like consistency.

Rustic Blackberry Galette

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 44.5 g

Fat – 3.7 g

Protein – 3.3 g

Calories – 211

Ingredients:

- 2 lbs fresh blackberries, rinsed and dried

- ¾ cup granulated sugar

- 2 Tbsp fresh lime juice

- 2 tsp chopped fresh basil

- 1 tsp chopped fresh mint

- Pinch of salt

- ¼ tsp cinnamon

- 1 tsp vanilla extract

- 1 package store-bought puff pastry, thawed

- 1 egg white, slightly beaten

Instructions:

1. Preheat oven to 375°F.

2. Roll out puff pastry and place in greased Dutch oven. Allow pastry to hang over the sides slightly.

3. Toss together blackberries, sugar, lime juice, basil, mint, salt, cinnamon and vanilla extract.

4. Spread fruit mixture inside pastry dough in Dutch oven.

5. Fold pastry over the berries to cover edges and about ½ way up. Brush egg white over pastry.

6. Place the pot in oven and bake about 40 minutes, until pastry browns.

Sweet Cherry Clafouti

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 8

Nutrients per serving:

Carbohydrates – 61.8 g

Fat – 6.8 g

Protein – 4.5 g

Calories – 326

Ingredients:

- 1 cup whole milk

- ¼ cup whipping cream

- 3 eggs

- ½ cup granulated sugar

- 1 tsp almond extract

- 2 Tbsp butter, melted

- ½ cup all-purpose flour

- 2 cups cherries, pitted and sliced

- Powdered sugar

Instructions:

1. Preheat the oven to 350°F.

2. Whisk together milk, cream, eggs, sugar, extract and butter.

3. Add the flour and whisk gently until incorporated.

4. Lightly grease Dutch oven and heat in oven for 5 minutes.

5. Remove from heat and pour in batter.

6. Scatter cherries all around batter and place in oven.

7. Bake until golden and puffed, about 35 minutes.

8. Dust with powdered sugar.

Three Berry Crumble

Prep time: 15 minutes

Cooking time: 1 hour

Servings: 8

Nutrients per serving:

Carbohydrates – 55.9 g

Fat – 15.9g

Protein – 5.7 g

Calories – 387

Ingredients:

- 6 cups of fresh mixed berries (blueberries, raspberries), washed and dried

- ¼ cup sugar

- ¼ cup flour

- 1 Tbsp lemon juice

- ¾ cup flour

- ¾ cup brown sugar

- ¾ cup old fashioned oats

- ½ cup chopped almonds

- 1 tsp cinnamon

- 1 stick cold butter, cut into cubes

Instructions:

1. Preheat oven to 375°F.

2. Lightly toss the berries, sugar, flour and lemon juice inside your Dutch oven.

3. In a bowl, mix the flour, brown sugar, oats, almonds and cinnamon.

4. Incorporate cold butter with your fingertips into the oat mixture until small clumps form.

5. Pour topping onto fruit and bake for 45 minutes to 1 hour, until bubbles form and top appears browned and crispy.

6. Serve with vanilla ice cream right out of Dutch oven.

Apple Brown Betty

Prep time: 25 minutes

Cooking time: 50 minutes

Servings: 6

Nutrients per serving:

Carbohydrates – 58.9 g

Fat – 13.9g

Protein – 4.7 g

Calories – 285

Ingredients:

- 3 cups coarse bread crumbs, toasted

- ½ cup butter, melted, divided

- 1¼ cups sugar, divided

- ½ teaspoon ground cinnamon

- 3 large Cameo or Braeburn apples, peeled, cored, quartered, and cut crosswise into ¼-inch slices

Instructions:

1. Preheat the oven to 350°F.

2. In a medium bowl, mix the toasted breadcrumbs with ¼ cup of the butter, ¼ cup of the sugar, and the cinnamon.

3. In another medium bowl, mix the apples, the remaining ¼ cup of butter, and the remaining 1 cup of sugar.

4. In the Dutch oven, spread a third of the crumb mixture over the bottom of the pot. Add half of the apples and another third of the crumb mixture. Add the rest of the apples and sprinkle the remaining third of the crumbs over it all.

5. Bake, uncovered, for 50 minutes. Serve warm.

CONCLUSION

Thank you for reading this book and having the patience to try the recipes.

I do hope that you have had as much enjoyment reading and experimenting with the meals as I have had writing the book.

If you would like to leave a comment, you can do so at the Order section->Digital orders, in your Amazon account.

Stay safe and healthy!

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Table of Contents

INTRODUCTION

CHAPTER 1. The Basics

Brief History of the Dutch oven

What Is a Dutch oven?

Cooking With a Dutch Oven

The Seven Commandments of Dutch Oven Use

How to Clean & Season

Hack Your Dutch Oven

CHAPTER 2. Recipes

BREAKFAST

Apple Dutch Baby Pancake

Bacon and Cheese Frittata

Bacon n’ Eggs Breakfast

Baked Fruit Oatmeal

Congee with Eggs and Herbs

Cherry Almond Breakfast Scones

Baked Oatmeal with Blueberries and Apples

Dutch Baby with Lemon Glaze

Fluffy Frittata

Middle Eastern Shakshuka

SIDES

Buffalo Style Cauliflower

Buttermilk Biscuits

Crispy Asian Green Beans

Riederalp Swiss Fondue

Crunchy Parmesan and Garlic Zucchini

Garlicky-Lemon Zucchini

Ginger-Infused Kabocha Squash

Glazed Carrots

Herbed Focaccia Bread

Pancetta and Asparagus with Fried Egg

Laqua Family Slow-Cooked Beans

Golden Hash Brown Cake

LUNCH

Lasagna Soup

Gnocchi Soup

Spicy Sausage and Kale Soup

Risotto

Tomato Risotto with Pancetta

Skirt Steak Sandwiches

Sloppy Joe Sandwiches

Bay Braised Artichokes

DINNER

Baked Tortellini with Sausage

Easy Cassoulet

Crispy Fried Cod Fillets

Crispy Salmon with Lemon-Butter Sauce

Dry-Rubbed Flat Iron Steak

Greek Style Burger

Blackened Tuna Steaks

Italian Sausage Jambalaya

Peppercorn Pork Chops

Chicken Madeira

One-Pot Farfalle Pasta

Comforting Red Wine Steak

Steak Seared in Browned Butter

Flank Steak Fajitas

SWEETS AND DESSERTS

Cinnamon Rice Pudding

Banana Clafouti

Lemon Cake Pudding with Blueberries

Deep-Dish Giant Double Chocolate Chip Cookie

Gooey Chocolate Fudge Cake

Fruit Medley

Nutella Brownies

Rustic Blackberry Galette

Sweet Cherry Clafouti

Three Berry Crumble

Apple Brown Betty

CONCLUSION

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