Dutch oven recipes?

[Anonymous]

Anonymous wrote:OP here. Thank you all for the tips and ideas. My pot has a metal knob so the whole thing is oven safe to 500 degrees. I'm thinking a pot roast might be a good way to start!

I highly recommend searing it first after adding S&P. I never thought this would make a big difference until I tried it. It's worth it!

[Anonymous]

Mmmm, pot roast.

I love this WW recipe, but I make it with ground chicken because my DH doesn't eat red meat. I know it says "skillet," but I use my Dutch oven instead and the meatballs cook up much more appetizingly.

North African Meatball Stew



Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4 Servings

Serving Size: 6 meatballs and about 2/3 cup of sauce

Calories per serving: 217

Fat per serving: 8g

Ingredients

- 1 lb ground lean beef (5% fat or less)
- 2 T. finely choped fresh cilantro
- 2 t. ground cumin
- 1/2 t. salt
- 1/4 t. black pepper
- 2 t. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 c. diced tomatoes (I used canned)
- 3/4 c. water
- 3 T. tomato paste
- 2 T. lemon juice (I used bottled)
- 2 T. chopped fresh mint

Instructions

Mix together beef, cilantro, 1 teaspoon of cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in large bowl just until well combined. With damp hands, shape mixture into 24 (1 inch) meatballs.

Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, water, tomato paste, and remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil.

Add meatballs to skillet. Reduce heat and simmer, covered, until meatballs are cooked through and sauce is thickened, about 30 minutes. Stir in lemon juice and sprinkle with mint.

[Anonymous]

Anonymous wrote:There aren't any recipes that specifically require a Dutch oven.

Huh? The Dutch Oven has a long history in cooking, so yes, there certainly are.
http://en.wikipedia.org/wiki/Dutch_oven

Also, OP, this may give you some ideas on how to use yours:
http://www.youtube.com/watch?v=VDmDY_9xTC8

In terms of recipes, anything with a "braise" is good--pot roast, chicken, pork roast. Traditional recipes like osso buco use this method.

Even desserts, e.g., http://lamesalberta.blogspot.com/2010/09/maine-blueberry-grunt.html