I am 80, live alone and love to cook one pot meals that I can make and eat for a few days. These recipes are going to be on my list; the only problem being, which one will I try first! Thank you, Andy, for your inspiration and great recipes!
The only problem I have with the kielbasa sausage dish is that there is a high chance I'll just eat the sausages by themselves while I'm still chopping the veggies.
3:02 the first recipe is so diverse, very underrated. - You can replace the sausage with minced meat, chicken breast - You can use yam, irish potatoes or sweet potatos - you can mix up other vegetables 🔥🔥🔥 Love from Nigeria 🇳🇬
Lets be real. Meat, potatos, vegies, with good spices is always good meal. You have sausage siting a bit to long in your fridge? Put it in. Grab what vegies you have, add it, give it sone spices. Thats base for my diet since i moved out, and i'm not complaining
It's nice to see in-video ads that have actually been made with the video in question rather than cutting to a pre-recorded add that was made at a different point in time and has just been gathering dust, waiting to be used again.
In Louisiana, Red Beans and Rice are Monday staples on most restaurants menus and in households. It is a whole main dish with Andouille Sausage or smoked if you can't find the Andouille.
Yeah, I somehow doubt we're getting Andouille in Australia anytime soon. **I wish we did, that and Tasso ham are two things I really miss from New Orleans.**
I’m probably not a big deal, but I’m always delighted to see Andy cook. And teach normal people different skills and techniques. I was inspired to learn more about food by Anthony Bourdain, the late gentleman encouraged my palate for western cooking, and there’s this bloke here, inspires me to learn and cook for people I care about. Thank you for giving me guts and inspiration ❤️
I love the spectrum of cooking you work with, Andy! You can go from very technical, difficult dishes that I aspire to replicate all the way to simple, home fair that I grew up with that has your own twist and intuition thrown in the mix. Goes to show, there is a time and place for all styles! Sometimes cooking youtube forgets that.
You are an absolute legend! Im from Estonia. When we were young, and hitting the city, like young gentleman do. We allways went to the railwaystation kiosk, to get our hands and fingers greased up with the lovely oils of Cheburek for the end of the night. Served in a plastic bag. Certainly you bought two. One to eat rightaway, and one tucked inside your jacked to keep you warm. So my request is that if you could give it a shot on making them, when you have time. Lev
I'm a huge fan of curly parsely. It is so much easier to get a fine chop on it, and the greater surface area gives it a stronger flavour. If you're going to chop your parsely - go curly every time. ... and you don't confuse it with the coriander in the fridge. :D
Be careful. I work in an export food warehouse. We gas our sealed food with what could be, best explained as carbon monoxide (car exhaust) for export to China. I'd wash those beans.
Seeing the kiełbasa potato dish made me feel proud as a polish person, and now I want it. I won't say that there was something wrong cause every household has its own version of the dish. We would also add some finely diced root vegetables like carrot, parsley root or seleriac. Maybe would change thyme for marjoram. Also if you're ever in Europe, you need to check out other Polish sausages, like Polish raw sausage ( polska surowa ), dried Beskid sausage ( such beskidzka ) , silesian sausage ( kielbasa Śląska but the good kind ) , although Kindziuk is Lithuanian the borders kinda blur and its also made in Poland, hunters sausage ( kielbasa mysliwska ) and so on. There are so many good sausages 😂
2 more suggestions, italian pasta faggioli (or balkan pasta fazol) is also a great, rich one-potter. And, for me the king of them all - hugarian Lecho / Lecso - absolute miracle of what can you achieve with paprika and tomatos
I cook one pot meals on my work days and then do my fun cooking like bread baking, pizza making or grilling on my weekends. As much as I love cooking I love being able to relax after a day of hard work.
At the very end, when you said: "and if you wish you were here" my heart skipped a bit! I thought you would announce some kind of prize, that a subscriber would come to see you cook live! 🎉 I'm on the other side of the planet, so I don't stand a chance, but - hey - I can still daydream! Thank you for the amazing video as always chef!
Kiełbasa literally means sausage. There is no kiełbasa type sausage in Poland 😅 If you ask for kiełbasa the seller would ask which one. Smoked can be Podwawelska, Ordinary or Silesian, but there are dozens of them. Accidentally, the most popular in the states by immigrants there became the most ordinary and they just called it sausage. I'm writing this as a fun fact, because I know that a lot of people don't know about it and are surprised that they can't find one in Poland or think we only have one kind.
Oregano is a wonderful herb. Italian's use it to marinate their rib fillet steak, along with garlic, italian parsley, red wine and extra virgin olive oil.🤩👍
In a chef and your cookbook is one of the most solid well put together cookbooks ive seen in 10+ years! Stand up effort mate HIGHLY recommend this book to all home cooks and professionals✌️
I was born & raised in the mid Atlantic and had bunches of rice & beans. Not always red beans but field peas, black beans, etc. The spices, herbs are key. Yum!!
There was a barbeque joint in Houston I loved that used pinto beans instead of red beans in their beans and rice. The smoked sausage they added made it the perfect lunch.
Hey Andy, just had an idea for a recipe you could do, since you like doing dishes from different parts of the world - it's called Bolo do Caco - had it while on vacation in Madeira and its basically a flat bread that's usually served with garlic butter, but it's made with sweet potato flour and then baked on a hot stone - super super delicious and they serve it at every single restaurant I've been to on the island!
I just made the beans and rice for my wife and I. It is so much better than I thought it would be. So simple and delicious! Plenty of leftovers too! Thank you Andy!
Top dishes and as a Dutchman, we love one-pot meals. Bought the Skottsberg wok with lid a month ago. Now going to buy the stainless steel skillet for the (sour) sauces so my cast iron skillet will not be affected. Thanks for the code, and keep up the good work.
Andy, if you like that 'pop' of flavour with the whole olives, try adding whole black peppercorns to your soups and casseroles. Gives a similar effect. You have to like that black pepper flavour of course.
Thank you! I will def. try the Potato Kielbasa! Here my one-pot version of a very famous dish in Germany: Puten-Geschnetzeltes (for 2 people) - slice 2 turkey breast fillets in nice chunks - sear those chunks in your pan until they have a nice browning and season them with salt and black pepper (not too much, because you season the rest later as well) - add 1 tablespoon tomato-paste, 1 finely chopped onion, 2 pressed or grated garlic cloves and mix it all with the seared turkey chunks - sear a bit, so the onions get their heat but don't let them get brown - add 1 cup of washed brown rice - add enough chicken stock so the ingredients are covered - let it simmer until the rice is done - slice 2 washed red bell peppers (skinned if you want) in ~3cm stripes, add those to the pot and let it simmer until they are softened - add 100g Crème fraîche and 100ml of heavy cream and stirr until everything is evenly solved (depending on your taste or how much stock you used, you maybe need more or less) - season it with salt and black pepper until you like it (it needs to be well seasoned) - if it's needed you can solve a bit of food starch in a glass of cold water and add 1-2 teaspoons of the mix if you feel it needs to be thickened (but the rice should be enough, imo) Normally you would eat it with Penne or something similar and sear the bell peppers as well, but my personal one-pot version is a bit different. I love it, though.
Love one pot cooking for single living. Not out of laziness but out of pure time management on the clean-up afterwards! Those look awesome. My favourite rice and peas dish was, wow, back in 1990 I was in Puerto Rico and fell in love with Arroz con Gandules (rice with pigeon peas) which usually came with either chicken or pork added in or served on the side. Delicious. :)
Lovely meals! I add a drizzle of very good balsamic vinegar to my Italian tomato sauces, and I also add a tablespoon of liquid from the Kalamata olives. Both add a flavor complexity to my sauces that is divine!
I plan to make all 3 of these but started with the Kielbasa Potatoes for dinner this evening. Oh my word. It was SO good. Even though there’s one that doesn’t like bell pepper and one that doesn’t care for kielbasa it was devoured. Thank you!
Thanks for the Great video Andy, even us humble guys who aren’t great cooks can have a go at these and feed the family! You Sir are the true Legend, I swear you are single handedly helping people all over the world eat nicer meals with more variety every day.
As a Spaniard, I must say I loved your pronunciation of the 'Z' in "chorizo", it sounds like /th/ in "thunder" or "thumb", but most English-native speakers still pronounce it like "choriTSo". Good job! (I must try this kielbasa, by the way!)
I haven't even finished the video yet, I just saw you make the first recipe and saw I had almost all the ingredients already and made it. I have almost no cooking experience and it's so easy to make. It always taste amazing, I only had dry herbs tho
I love curly parsley. When i was little, my moms easy side dish was red skin potatoes with butter and fresh parsley, and its so good, takes me right back!
Andy! Yes Chef! They all looked amazingly tasty, definitely going to have to try them especially the Potato Kielbasa 😋 Peace and ❤ to you and all the team!
The potato kielbasa is sth I just make as a sheet pan dish. Put bacon and Kielbasa on a sheet pan, add some veggies and put it in the oven. Works like a charm!
I love rice and beans. I eat it as a main dish sometimes as well lol. I like to cook the rice with a mix of stock and some canned enchilada sauce. That last dish Andy made was definitely my fav as it's something I'd make the most often.
Sausage beans and rice is one of my favourites to come back to now and then. Simple, but great strong flavours and that contentment of a filling meal on a winter night.
Back in the day, (NZ)I was bought up as a military brat. These one pot meals were common. The first dish was a classic. Shout out Linton MC. Love your channel. My Fam residence 1/2 NZ/ Sunshine. That's for the Oosh.
I made 2 of 3 one pot meals - beans and rice which was new to me and potato kielbasa which is a version of what we sometimes do at my home. In Poland we have a good choice of Polish sausages (there are many different ones). The recipes are really good. I really liked them - I made my own variations but based on your recipe. Well done. Kielbasa potatoes is great!
These dishes would even be easy enough for a college student to make, or a very busy single Mother, a law enforcement officer working multiple 12 to 16 hour shifts several days a week, or even for older individuals! Im doing the Chorizo and Beans once first because I was literally salivating watching you make it! This was a great video! Can you please do more One Pot Meals? 😊
I guess I'm a Westerner? And I can definitely say, bring from New Orleans, I LOVE rice & beans! 😁 The Louisiana style is incredibly delicious! Highly recommended.
This kiełbasa dish is called "garnek chłopa" (folks pot) in Poland 😁 To make it more genuine try to spice it with Marjoram. Poles love Marjoram, it's like oregano but milder. We use it to every meat dish.
Yum. Thanks Andy. I love cooking but suffer from chronic pain so, some days cooking is difficult and painful. Love being able to cook up a pot of something warm and comforting and save on clean up and dishes too.
I really like your channel. Have picked up some wonderful ideas from you when the cooking mojo disappears for a few days. And curly parsley is ace! Not just for the butchers window. It's really earthy tasting and doesn't flollop 2 minutes after you pick it
Andy I made the sausage potato dish tonight. I’ve made this for a long time but saw stuff I liked in your preparation. It was delicious. I will make it this way from now on. FYI I did use flat leaf parsley. I didn’t know anyone used curly anymore 😅
I live on my own so one pot or one pan is ideal. I love a stir fry with rice. noodles , lotsa veg. Protein of choice. Chilli ginger and oyster sauce, simple and tasty.
Hi Andy, just cooked your rice & beans dish, lasted no more than 5 mins, in our household, delicious, looking forward to the other 2 recipes. I love how basic &, simple these dishes are too, anyone can make, keep up the good work. Thanks Redcar Steve (UK),
I make a really close dish to your sausage and peppers dish except I do the potato’s and onions almost like fried potato’s allowing the onions to carmelize a bit. I as the potato’s cook I add the peppers, then the sausage (smoked kielbasa & andouille), then leave the garlic for the last 3 minutes. It’s slightly garlic forward but a never ending up with the bitter garlic taste that comes from over cooking garlic
You won my sub with that kielbasa, its so simple, so cheap, it doesn't look like it takes too much time... I'm making double this one for two days of meals, thank you
being a older single bloke always looking for some good 1 pot wonders , first 2 have done variations of but the rice and beans is one definitly will try
The sausage beans and rice dish I make often. I have been making something like it for15 years now and I still love it. Was planning on doing it this weekend. If anyone is in the Southern U.S. I recommend Conecuh Sausage. It is a type of hickory smoked sausage and probably the best sausage I have found in the South. Also in a bind, several bratwurst work just as well. I will usually get some colour on each side first, do your veggies, then add it all with the rice. Excellent dishes my man. Not sure why I had not subbed sooner.
Andy has honestly the best cooking channel on RU-vid and i'm constantly on the look out so i've seen a fair few who are also great. But the range recipes, the style of cooking and calm presentation is top tier. Also love the shorts which have given me so many new amazing dishes. Keep smashing it and greetings from Germany ❤
The nice thing about using canned beans that many people don't mention is they are typically pressure-cooked, which destroys the sulfur compounds that make one gassy. If I cook them myself I always pressure cook them.
One pot gold. Looks delicious. We do "chuck in they pot" meals. Easy make, easy clean and damn delicious to boot!!! Thanks for giving me some more easy ideas.
Here are some language differences in the United States that you might already know. Capsicum is called a Bell Pepper in the U.S., in fact if you say capsicum people in U.S. they might think you are referring to the substance that gives heat in hot chili peppers (I think it's spelled differently). In United States (and France) they call mirepoix diced carrots, celery, and onion. Whereas in New Orleans they call the "Holy Trinity" of food is the replacement of diced carrots with diced bell pepper (capsicum) in your mirepoix.
Andy, during the potato recipe you mentioned the returning the temperature to medium several times without ever directly stating that the temperature needed to be raised above medium for any particular step.
