Dishes in pots

Surely everyone has something that lies in the refrigerator and no one eats (potatoes, buckwheat porridge, pasta, meat, cheese, but you never know what.
But from this "good" you can quickly cook very tasty things. And most importantly, the family will never guess that this is something that they stubbornly ignored.
For example, if there is stew and buckwheat porridge, then adding a little water and art. l. mayonnaise, get a delicious porridge in a pot, which your family will swallow and require additives.
If you have meat and potatoes, then adding art. l. mayonnaise, a little water, your favorite seasoning and grated cheese, you will also get a delicious dish.
Stuck pasta can also be made in a pot, adding if there are sausages and filling with an omelet mixture (milk with egg and salt) a little thinner than you do in a frying pan.
In short, you take what is in the refrigerator (the main thing is that the products are combined), put it in pots. Place the pots in a cold oven, incl. 200-220 gr. and get it out in 40-50 minutes.
If you have done more than necessary and the pot remains, you can store it in the refrigerator, cover it with a lid and then heat it up in the microwave for 3 minutes. at the maximum. The taste will not change.
I would be glad if it helps someone to cook more delicious dishes from ordinary, boring ones.
It is very convenient when guests suddenly come. Surely there is something simple in the refrigerator, but you can make a festive, beautiful and tasty treat out of it. The main thing is everything is fast. I put everything in pots, in the oven and with the guests.

I agree, goshochki are tasty, fast, convenient and economical! 🔗 🔗 🔗
Another "plus" is that they keep the temperature for a long time. It is very convenient to serve on a festive table. While the guests are eating their snacks, the pots just cool down to the desired temperature.
If I have a piece of meat "neither here, nor here" (easier to say, not enough at a time), I always cook pots.
Here's another quick option.
Fry onions, carrots, chicken or turkey fillets in a pan (or cut yesterday's meat, ham, sausage ...) add sour cream, season to taste + mushrooms from a can + red beans from a can + yesterday's gravy (broth or water can be used). It turns out very mentally!

Girls, when preparing dishes in pots, I strongly advise you to always put a roast of onions and carrots on the bottom.
I usually lay it out in layers: a layer of frying, then a meat layer, then buckwheat or potatoes. You can pour broth - it tastes better. I have briquettes of chicken broth and mushroom broth in the freezer for such a case. Buckwheat very much absorbs liquid, so do not save broth.
There - sour cream or mayonnaise. It turns out very tasty.)

I put the roast ON the pot or meat. Let the frying give its flavor to the food.

I've also started to master the pots
The easiest option for me is something a la roast ...
Pieces of meat + a piece of butter, if the meat is not fat ...
Any frozen mixture or carrots + onions, coarsely cut + potatoes. I don't fry anything

Instead of adding everything + a spoonful of sour cream / mayonnaise + a spoonful of flour, I mix. I add flour to thicken the excess liquid. Then I put everything in a pot and a spoonful of sour cream on top
I fill it with hot or cold water, it doesn't matter for me and for an hour in the oven, I can take longer. And what kind of smell then throughout the apartment ... I think ...
And now the food is served ...

I also love the pots because you can turn off the oven and leave, and "forget" the pots while they are cooling down. It is most delicious when the pots stand up and go in a cooling oven, so I usually do not cook "back to back" in time.

The main option. Everything is raw, no frying or oil.
1.a slice of tomato or some onion - a "pillow" for meat
2.meat-large cubes, sprinkled with herbs, seasonings, peppers. lean pork, not too old beef. I don't like chicken, it's too long for her)))
3.carrots, mushrooms, any vegetables, possibly - chopped pickled cucumber (for beef)
4.potatoes in large cubes
5.Half a tomato, skin side up
6. Close tightly with foil, put in the oven, turn on at 200-220 C. when it boils (you can hear hissing, do not open the foil), lower the temperature to 150-180 C. Leave for an hour, turn off the oven. Get it in a couple of hours - a fragrant dish cooked in its own juice, without a drop of oil.

Please advise how it is easier to wash unglazed pots from the inside after cooking different dishes in them. And then they are wasted in the closet. They were used several times, but inside, on the walls, dark spots remained, as if food had absorbed into the walls and did not want to be washed out of the pores of the ceramics. I use pots with glaze more willingly, but there are few of them, and sometimes there are a lot of guests, and give everyone his own portion pot!

Please advise how it is easier to wash unglazed pots from the inside after cooking different dishes in them. And then they are wasted in the closet. They were used several times, but inside, on the walls, dark spots remained, as if food had absorbed into the walls and did not want to be washed out of the pores of the ceramics. I use pots with glaze more willingly, but there are few of them, and sometimes there are a lot of guests, and give everyone his own portion pot!

Dark spots in unglazed pots are mold, if you leave them unused for a very long time, furry will appear in place of the spots - this is NORMAL for unglazed clay pots. A paste of an equal amount of soda and water is applied to a moldy surface, left for 30 minutes, and then washed off. The pot thus cleaned must be thoroughly rinsed in running water and allowed to dry completely. Ideally, dry it in the sun (in villages it was dried on stakes of fences).
And I like unglazed pots more, although there are more troubles with them, they turn out more and more tasty, only from the new only glaze in the markets and I see.

I can not help but share the available - "10 potting rules":
1. Before cooking, the clay pot should be immersed in cold water for 15 minutes to saturate its pores, then the food is steamed. I think this only applies to unglazed pots inside.
2. The pot should be placed in the center of the oven, preferably a cold oven, so that it does not burst due to a sharp temperature drop.
3. Place the pot on the bottom shelf of the oven (not on the bottom).
4. Never pour liquid into the pot up to the top - it will run away! The contents of the pot should not boil too much, it should languish. Therefore, the temperature in the oven should be moderate. You only need to add hot liquid during cooking, otherwise the pot may crack.
5. The hot pot should not be placed on a cold or damp surface, otherwise it will crack.
6. In no case should you put an earthen pot on an open fire - it will burst.
7. Before using new pots, you need to pour cold water into them up to the neck, put in the oven and gradually heat to a boil, and then, just as gradually, turning off the heat in the oven, cool to the initial temperature.
8. After cooking, the pot should be washed, but without the use of detergents. Clay pores easily absorb all substances and odors, and harmful ingredients can get directly into the dish. It is best to use plain boiled water and a hard brush for washing. You can leave overnight with a solution of soda (1-4 tbsp. L.)
9. Thoroughly washed and wiped dry, the pot is turned upside down and on napkins or paper towels so that the clay can breathe.
10. Cleaning from mold - apply for 30 minutes. a paste of soda and water 1: 1, if necessary, rub it, rinse it off halfway and dry the pot thoroughly.

[Pumpkin stewed with apples]

Recently tasted dish Pumpkin stewed with apples.
Pumpkin and apples (peel apples if desired), peel and cut into small cubes. Put pumpkin, apples in layers in a pot, rub with sugar, and so on, you can add vanilla to taste. Put a couple of butter on top and pour in 2 tbsp. l. water. Simmer in the oven over low heat until soft. Sprinkle the finished dish with crushed nuts and cinnamon.
Do not pour a lot of water, because pumpkin and apples let juice and there will be more than enough liquid.
With cinnamon it turned out, and if you pour sour cream later - like two different dishes to taste. Cold is also very tasty.

[Amiga]

Amiga
In what broth do you freeze?
Put a briquette of broth in a pot and immediately in the oven or let it thaw a little?

For fish lovers:
We grease the pot with margarine and put a couple of small pieces of it on the bottom, then a layer of chopped fish fillet (pieces in size - as you like), spices to taste (for my taste - salt and black pepper), a layer of onion in half rings, potatoes in slices as thick as for frying, mayonnaise or sour cream. Then the layers are repeated.
In the oven, it stands before heating it by 160 degrees, and then 40-60 minutes.

I freeze the broth both in cubes and in containers, I see how much broth I have ...
And in the pots, it seems to me, you can not defrost ... Why? It breaks up there.

This is the first experience of stewing pork. Cut into pieces, sautéed onions and carrots on top, frozen bell pepper, 2 tbsp. tablespoons of sunflower oil, tomato to taste, poured salted and simmered for a couple of hours over low heat. in the oven essno.

[matreshkina]

matreshkina , looks very appetizing !!!
There would be a couple more prunes ...

[matreshkina]

matreshkina, sorry, I did not immediately notice your question.

freeze well in ice cube trays, and I also have ikeevsky boxes of different sizes. I freeze in them, and when it freezes, I release the box. Briquette of broth without a box is stored wrapped in a bag.
For the pots, I defrost it in a small saucepan so that I can taste it right away with salt. But if you add to other dishes, you can just throw these cubes. They will melt anyway. ))

[Stеrn]

Stеrn Thank you. I bought larger pots (not for one portion) and I am trying to master this type of cooking tasty and healthy food, otherwise for 10 years I have only cooked fish and potatoes, it’s a shame.
I have never cooked meat with chornosilvo, next time I will definitely add it.

Amiga Thank you. A good idea for pots, given my spontaneity of cooking in them, and sometimes broth is not enough.
She stewed potatoes drenched in milk with a beaten egg in a pot, and rubbed the cheese on top. It seems delicious, but something is not right. Now I will freeze the broth and try to add broth instead of milk.

Thanks for the interesting pot recipes. I also make dishes in pots. One of my favorite veal with potatoes, peas and mushrooms in sour cream
Cut the veal into pieces and lightly fry in a pan until golden brown. Pass onions and carrots separately. Cut the potatoes into large pieces, put them in boiling water for a few minutes, drain them and put them in a hot pan with fat (when spreading, be careful of fat splashing from wet potatoes), fry until golden brown. I put half a portion of potatoes in pots, then veal, again potatoes, dry steamed mushrooms, onions with carrots, canned or boiled green peas, spices. Dry mushrooms can be replaced with fried champignons and green peas with boiled beans. Fill with sour cream or mayonnaise diluted with warm water and put in the oven. Roasting of course lengthens the cooking time, but the potatoes are crumbly with a beautiful crust and the meat is juicy. When I make pots for guests, I put them in advance and put them in the oven before the guests arrive. yes, I forgot one more moment when frying products, I salt after the formation of a crust

[pushan]

pushan , and why put potatoes in boiling water before frying?

[pushan]

pushan , and why put potatoes in boiling water before frying?

at the same time, the starch is brewed, then, when dipped in boiling oil, a crispy crust forms and the inside of the potato is very crumbly and moist. This technology is from a recipe for making pots from some kind of cookbook of Soviet times.
With the light hand of my mother, I cook such potatoes as a side dish for meat dishes, only while boiling them in boiling water until half cooked, then fry them in fat (there should be a lot of oil in sunflower oil and cover them with a lid), it turns out something in between fries and stewed or fried. The crust is delicious golden brown and slightly thicker than the fries and the potatoes are more moist. At the end of frying, you can sprinkle with garlic or herbs or spices. Yes, the pieces should be large. I usually take medium sized potatoes and cut them into 4 pieces. My family and guests love these potatoes. Try it delicious.

My aunt cooks potatoes like that, but she "fries" them in oil in the oven on a deep baking sheet without covering it. Delicious ... now I know why

[pushan]

pushan, but after all, potatoes in pots will then still soften and the crust will disappear, well, maybe the color will remain and that's it ... or not?

The crust becomes soft after stewing, but the smell and taste of the potatoes is completely different than if you put raw Potatoes, it turns out fragrant and crumbly. And in my recipe there is little liquid, it is mayonnaise or fatty sour cream slightly diluted with water. Of course, I can't call this dish dietary, but I don't cook it every day.
I have not tried it in the oven, but I think it turns out no worse than in a frying pan. Yes, I forgot to write a frying pan must be cast iron

I tried to cook in pots for the first time - in one there was fish and potatoes, in the other meat and potatoes - I really liked it !!!
only sadly discovered that there were only 2 pots and me, and not 4, as I thought
she glazed
Now I'm thinking of buying more - but if you buy new unglazed ones, then questions arise - do they differ greatly in cooking time and taste?

jinar
The cooking time is no different, but the taste, it seems to me, is yes. I like it more in unglazed ones, and these pots are more regular, since water must be absorbed into the pores of the pot and food is prepared with the effect of steam, and there is nowhere to soak in glazed liquids, it is only easier to cook in them.

[lina]

Thank you, lina, for the idea with pickled cucumbers for beef (put a plus sign). I have implemented it today. It was not possible to take a picture of the finished dish, so the batteries sat down inappropriately. While they were charging, only the dotsya did not master the whole portion, I attach a photo here:

[Faithful]

Faithful, good luck to you and your loved ones! Thank you for your rating! The photo is delicious. And if there are prunes, or apples with basil - for any meat?