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Our weeks seem to be getting busier and busier, running between after-school activities, playdates and appointments.  By the time we arrive back home, there is hardly any time to put together a healthy meal.  My review copy of Glorious One-Pot Meals, by Elizabeth Yarnell, arrived just in time – I needed a solution to my “too busy to cook a healthy dinner” quandry.

By layering foods into a lidded cast-iron Dutch Oven and flash cooking at a high heat for a brief time, Yarnell’s “infusion cooking” technique creates nutritious meals filled with vegetables, whole grains and lean protein.  Upon first glance, this type of cooking may seem similar to what one would do with a crock pot – but in reality, their only similarity lies in the simplicity of their preparation – add ingredients and then walk away ( I love that part!).  But while crock pot cooking often yields stew-like or soft results (which can be delicious, by the way!), Glorious One-Pot Meals taste fresh and are ready to eat in less than an hour.

Perhaps what I loved most about this type of meal preparation is that I can prep my ingredients early in the day while the kids are in school, or while I am on a business phone call (multi-tasking, anyone?).  Then when we get home, I can layer the ingredients and throw the pot in the oven.  I don’t even have to thaw my chicken first, making this a huge time-saver!

My husband loved the flavors of the Olive and Sun-Dried Tomato Halibut that I prepared from this book.  It didn’t turn out exactly as planned – probably because the only Dutch Oven I have is enormous – and the recipes in this book are written for the 2-quart size.  Next time, I’ll cook the recipe for slightly less time, since I prefer my fish to be more moist (is “moister” a word?) and my veggies to have a bit more crunch to them.

Olive and Sun-Dried Tomato Halibut
Serves 2

Olive oil spray
1/2 cup couscous
1/2 cup plus 1 Tbs. broth
Two 4-6 oz. halibut steaks
1/3 cup oil-packed sun-dried tomatoes, thinly sliced
2 Tbs. oil from tomatoes
1/3 cup pitted kalamata olives, halved
2 Tbs. drained capers
1 tsp. dried thyme
1 Tbs. balsamic vinegar
3 garlic cloves
1/2 head broccoli, cut into florets
1/2 red bell pepper, sliced
Two 3-inch fresh rosemary sprigs

1. Preheat oven to 450 degrees
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil
3. Pour couscous into the pot
4. Add the broth and stir to coat the grains and spread them evenly in the pot.  Arrange the halibut on top of the couscous
5. In a small bowl, mix the tomatoes, sun-dried tomato oil, olives, capers, thyme, vinegar and garlic.
6. Spoon half the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesn’t dry out.
7. Add the broccoli, then the bell pepper.  Spoon the rest of the tomato mixture over all.
8. Tuck the sprigs of rosemary among  the vegetables.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven
10. Serve immediately