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CONTENTS

Introduction

Back in 2006, when I sat down to write my first 4 Ingredients cookbook, my goal was to create for all of you what I wanted for myself: a simple guide to making home-cooked meals for my family. What could be easier than recipes that require only four or fewer ingredients? Im not one to brag (really!), but seven years and five books later, I have to say Ive outdone myself. One Pot, One Bowl is a glorious collection of sweet and savory dishes full of fresh, easy-to-find ingredientsno more than four in each recipethat require only one pot and one bowl. That means less cleanup and more time enjoying these fabulous meals with the friends and family you love.

In this book, full of gorgeous photographs by Stuart Quinn, you will find recipes for casseroles, roasts, soups and stews, pizza, pasta, pies, and desserts. Some of my personal favorites are the Creamy Bacon & Sun-Dried Tomato Chicken, the French Lamb Casserole, the Apple Crumble, and the Baked Rice Pudding. That said, everything in these pages makes my mouth water, and I know yours will, too! It is my intention with this cookbook to help every home chef rediscover the wonders of quick, easy, and delicious home-cooked meals. I truly hope you find some inspiration and a bit of kitchen wisdom within. Happy cooking! Kim

In the Cupboard

4 Ingredients One Pot, One Bowl offers a wide range of yummy recipes. However, as we tested and retested each one, we began to notice a pattern in the ingredients we called upon.

What we aim to do in this section is help you stock your kitchen pantry, fridge, and freezer with the items youll need to make the wonderful recipes throughout. In all likelihood, you have at least four of the ingredients below and youll be well on your way to preparing anything in this book! Please note: Salt, pepper, and water are not included in the four ingredients.

Pantry	Fridge and Freezer
Apple juice	Butter
Bananas	Cheeses: blue, Cheddar, feta, Jarlsberg, mozzarella, Parmesan, ricotta
BBQ sauce; enchilada sauce; ketchup; salsa	Cream cheese
Black olives	Eggs
Broths: beef, chicken, vegetable	Heavy cream
Canned beans: butter beans, chickpeas (garbanzos), red kidney	Milk
Canned dulce de leche	Sour cream
Canned fruit: apple pie filling, apricots, sliced peaches	Yogurt: plain, fruit-flavored
Canned tomatoes: diced, whole peeled	Refrigerated pie crusts
Capers	Mayonnaise
Chocolate: dark and milk	Prepared basil pesto
Coconut milk	Bacon
Condensed soups: cream of asparagus, cream of celery, cream of chicken, cream of mushroom, cream of tomato, tomato	Fully cooked chorizo
Cream-style corn	Smoked salmon
Dried fruit: cranberries, raisins	Bell peppers: red, green
Dry soup mixes: onion, vegetable	Carrots
Flour: self-rising, all-purpose	Fresh herbs: cilantro, parsley, rosemary, sage, thyme
Honey; maple syrup	Fresh red chiles
Kecap manis; soy sauce	Garlic
Muesli (fine granola); old-fashioned rolled oats	Lemons
Nutella (or similar chocolate-hazelnut spread)	Limes
Olive oil	Scallions (green onions)
Onions	Tomatoes: cherry, plum, regular, sun-dried
Pasta and egg noodles	Frozen puff pastry sheets
Pasta sauces	Frozen strawberries
Peanut butter	Frozen vegetables: peas, chopped spinach, mixed vegetables
Potatoes: russet (baking), Yukon Gold (boiling)

These ingredients can be found in the Asian foods section.

Breakfasts
& Brunches

Rise and shine,
its breakfast time!

Bacon & Egg Pie

Recipe from Shane Hunia of Coromandel, New Zealand. Serves 4 2 sheets frozen puff pastry, thawed 1/2 white onion, finely diced 4 slices bacon, coarsely chopped 6 large eggs Preheat the oven to 400F. Line a 10-inch quiche dish with parchment paper.

Fit 1 sheet of puff pastry into the dish. Sprinkle with the onion and then the bacon. Crack the eggs into the dish without breaking the yolks, evenly covering the entire surface. Season generously with sea salt and pepper. Top with the second sheet of pastry. Roll the top edges together and, using a fork, seal the edges.

Pierce the top crust 4 times with a fork. Bake for 25 minutes, or until puffed and golden.

Flowerpot Pesto Damper Bread

Traditionally, damper is made of flour, salt, and water kneaded into a thick bread-like mixture and cooked over an open fire in a rustic iron pot. Here is my tasty version, cooked in cute flowerpots! Serves 4 11/2 cups self-rising flour, plus extra for dusting 2 tablespoons butter, diced 2/3 cup milk 3 tablespoons prepared basil pesto Preheat the oven to 375F. In a large bowl, combine the flour with 1/2 teaspoon salt. Add the butter and rub into the flour with your fingertips until it resembles fine crumbs.

Stir in the milk and pesto to form a soft dough. Turn onto a lightly floured surface and shape the mixture into four equal balls. Flour the insides of four, clean 5-ounce clay flowerpots. Fit one ball of dough into each pot, pressing it down lightly. Bake for 20 minutes, or until risen and lightly golden.

Huevos Rancheros

Serves 6 2 cans (14 ounces each) diced tomatoes with onions and garlic 2 red bell peppers, cut into strips 2 fresh red chiles, seeded and chopped 6 large eggs In a large nonstick skillet, warm the tomatoes over medium heat.

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