Jan 172016

Migas has traditionally been a central and south Texas breakfast tradition. I was born in Dallas, which is located in north-central Texas and I’d never heard of migas until I started spending time in Austin and San Antonio and I can assure you, every mother’s kitchen creates migas as tasty, unique, and reflective as that person’s cultural experiences.

Basically, we’re talking eggs, onions, green peppers, jalapeno peppers, crisp tortilla chips or soft-diced corn tortillas and spices of oregano, cumin and chili powder. There is no right way or wrong way to cook up a skillet of migas, use what you love or have on hand. I’ve scrambled up dinner migas with sliced avocado, diced tomato, roast garlic and goat cheese served over homemade tortillas de maiz, and topped with fresh salsa, diced onions, and chopped cilantro. Migas can be a humble meal (like its beginnings) or an elegant brunch with friends.

Today, we’re going to prepare a basic breakfast migas of eggs, shallots, green onions, cheese, tortillas and spices. This is a hearty breakfast and is traditionally served without a meat side dish. Restaurants famous for their migas such as, Cisco’s Restaurant and Bakery on 6th street in Austin (our fave stop when we’re in Texas) continues to serve this dish in the traditional meat free style. Of course you’re free to add a side of anything you enjoy, the point I’m trying to make is that you won’t miss the sausage. Migas are plenty savory, hearty and fulfilling all on their own.

Texas Migas
Prep Time: About 10:00 minutes
Cooking Time: About 10:00 minutes

Tools you’ll need:
Spoon for Stirring
Knife or Cleaver

1 Large Shallot, Diced
3 or 4 Green Onions, Diced
Corn Tortillas, 1 Diced and More for Rolling Migas Breakfast Tacos
4 large eggs
Cheddar Cheese, Grated for Sprinkling
.5 tsp. Oregano
.5 tsp. Ground Cumin
.5 tsp. Chili Powder
Butter or Olive Oil
Fresh Salsa for Topping (Check out our homemade salsa recipe.)



Sauté the diced shallots and green onions in your skillet with a small amount of butter or olive oil until tender.

shallot skillet

While your shallots and onions are cooking, whisk your eggs until well blended and add the oregano, chili powder, and cumin.

kruden de eiren

When your shallots and onion are soft, add the diced tortilla or a small hand full of tortilla chips and give a stir until they are coated with oil and warm.

tortilla skillet

Pour in your egg mixture and scramble to your desired consistency.

scrambled eiren

Top with cheese and/or salsa and serve with warm fresh corn tortillas.

migas beauty

We know a lot of people enjoy masa or white wheat tortillas and they do have a place in every lover of southwest cooking’s larder but, for the authentic Texas taste of migas, you’ll want to serve your migas with fresh corn tortillas.

Click the link for our Homemade Fire Roasted Salsa recipe.  It’s the perfect topping for Texas Migas.



Jan 102016

Joy of Mustard copy

The foods we enjoy the most are homemade in our kitchen such as breads, salad dressing, peanut butter, meatless quinoa breakfast sausage and most anything we eat with regularity that contains preservatives or ingredients with words with far too many consonants. I even tried to make bacon, over and over and nada. The medium part I can do, you know, the part that transports the spicing but it’s the spicing, the seasoning recipe that tastes like bacon, that remains a mystery.

My make-it-yourself proclivity has never been premeditated. It all happens due to an awareness change, as is the case with mustard. I’d run out of mustard and was standing in the middle of the kitchen looking at the jar as if staring would somehow help. It did not, and I stared at that empty jar a really long time.

It did however plant a seed of thought, how hard would it be to make our own mustard? As it turns out, it’s not hard at all and there are lots and lots of different recipes to be found on the Internet just for the looking.

I sought a mustard recipe to complement the buttery, spicy, tangy taste of Leyden cheese, which is made from cow’s milk. It’s a firm yellow cheese from the Gouda family, spiced with cumin seed and made in the Netherlands. It is my cheese of choice for a hearty cheese sandwich on homemade oatmeal bread, spread with mustard and fresh sliced tomato. Mmm.

Since I knew I enjoyed Dijon style mustards, I began refining my search. Dijon mustard, originally, was a style of mustard from the City of Dijon, an industrial city in eastern central France. Today the term Dijon mustard has come to mean any mustard made with the basic Dijon recipe ingredients.

I encourage you to give this a try. This mustard tastes great and needs only a couple of days to mellow. If you taste your mustard fresh out of the blender, you’ll taste every single ingredient; it will bite and taste very sharp. Give it 48 to 72 hours “to cure” and you’ll enjoy a real taste treat the next time you add mustard to you favorite sandwich.

Oh, and don’t pass up the opportunity to serve your homemade mustard at your next gathering. Your guests will ask where you buy your mustard and you get to casually say, Oh, um, it’s homemade.

Homemade Dijon Style Mustard
Prep Time: 2 Days Soaking the Seeds/ 15 minutes to blend

Tools you’ll need:
A Small Bowl for Soaking the Seeds
A Blender or Food Processor
A Spatula

¼ cup brown mustard seeds
¼ cup yellow mustard seeds
½ cup white wine vinegar
¼ cup white wine
2 tbsp. cider vinegar
1 tsp. agave nectar (honey is fine too)
1 tsp. salt
½ tsp. each garlic and onion powder



First, ready the seeds for processing. In your bowl, mix together the brown and yellow mustard seeds and soak them in vinegar overnight in the refrigerator for 24 hours or longer if you have the time.


Into a blender or food processor add the soaked seed mixture and the rest of the ingredients on the list and puree to the desired consistency.


I pour our fresh mustard into mason jars and store them in the fridge.


If you try this recipe, we’d like to know how it turned out. And if you have a seasoning recipe that tastes like bacon and can be sprinkled on popcorn, we’d love to share your recipe on One Pot Cooking for Men.



Nov 282015

Keep It Simple Stupid Lasagna evolved over the many years my wife spent trying to perfect her spaghetti sauce. Growing up with a step-dad from New York who had very serious ideas about what a good tomato sauce was supposed to be, she formed some extremely tasty notions at a very young age. She’ll occasionally reflect fondly on the hours and joy her step-dad put into each batch of his “secret” family sauce.

When she left for her freshman year of college her step-dad presented her with her very own spice kit, and like most broke, swimming to keep their heads above water freshmen, that spice kit was put to good use.

I am here to testify, brother and sisters that my babe’s spaghetti sauce is blue ribbon good and hasn’t been tasted in decades. I remember it fondly, early in our relationship, during a time of cats and kittens, she would spend the weekend working her alchemist secrets to pour over spaghetti or lasagna, and then we’d eat, took maybe fifteen minutes, then we’d discuss that great dichotomy.

Well that process evolved, twice. Once when we discovered Muir Glen Organic Pasta sauce, which is good stuff. And okay, maybe it’s not slaved over for 8-hours by your grandma but, Hell’s Bells, who has that kind of time?

And then we evolved again when we discovered no-boil lasagna noodles. No more boiling, no more wet noodles, no more tearing of noodles when you picked them up, no burned fingers, nada.

Talk about making it simple, with no-boil noodles and a jar of Muir Glen spaghetti sauce we’re able to enjoy lasagna on the spur of the moment. Throw in some garlic bread and a green salad, which is as easy as opening a bag these days and you got a fine comforting meal in no time.

K.I.S.S. Lasagna
Prep Time: About 20 minutes
Cooking Time: 45-50 minutes

Tools you’ll need:
9” x 9” Casserole Pan
A Spoon for Mixing
A Medium Mixing Bowl

1 25-oz jar Muir Glen Organic Tomato Sauce (or your favorite sauce, we like the Fire-Roasted version)
1 8-oz jar tomato sauce with oregano
1-box no-boil lasagna noodles (we like DeLallo organic wheat noodles but they take longer to cook)
1 16-oz carton low-fat cottage cheese (we love Nancy’s Cottage Cheese for it’s sharp bite but you can also use ricotta cheese)
1-cup Parmesan cheese
1 cup Mozzarella cheese
1 large egg
Dash of nutmeg



Preheat the oven to 350 degrees.

pour the egg

In a mixing bowl crack and whisk the egg then add the cottage cheese and nutmeg. Blend well.

1st noodle

In your 9” x 9” pan, add a layer the sauce, then noodles, ricotta/egg mixture and mozzarella.

1st cottage

Repeat with the desired number of layers you prefer but be careful you might need more cheese and sauce.

next to last layer

Top with Parmesan cheese.

final cheese peg

Bake for 45-50 minutes.



Nov 122015

Banana Bread PIc

Growing up I became accustomed to the smell of baking bread when I entered my grandmother’s house after school. There’s something about the smell of fresh baked bread. It sparks memories and fills the heart with great comfort and a feeling of home.  Just walking past a bakery makes me smile.

One particular day I walked into my grandmother’s kitchen and the smell of fresh baked bread was noticeably absent. Entering the living room I found my grandmother in her favorite spot happily lost in her daily crossword puzzle.

She told me she had decided to stop making bread. The arthritis in her hands was just becoming too painful to knead dough. I told her I would knead the dough if she would teach me how to bake bread. She stood right up, marched me into the kitchen and at sixteen-years of age, I baked my first loaf of bread and have been doing so ever since.

Everybody’s mom has a favorite bread recipe. My grandmother’s bread was always made using a sourdough starter. The recipe below is not sourdough; I’ve created and used sourdough starters in the past but these days I simply don’t want to spend the time necessary to keep a starter alive. Besides I’m sure you’ve heard the rumors – we trashy showbiz types travel a lot.

The recipe below is one of my breakfast favorites and is a quick bread, no yeast! It was inspired by Edward Espe Brown’s recipe in his seminal book, “The Tassayara Bread Book”. Rightly called by the Washington Post, “The Bible for Bread Baking”.   This book has taught me a lot about baking that I did not know, thank you.

Before reading Brown’s book, baking bread was always about yeast and flours and the creation of time raised savory breads. After reading Brown’s book I became interested enough in quick breads to give it try and I’m richer for it.

Before we get started you should know I don’t use wheat. According to Dr. William Davis, cardiologist and author, modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical, gamma, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offspring. This is how BASF’s “Clearfield Wheat” was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, which is highly toxic to humans. (1)

I don’t need that and neither do you. So unless you’re able to buy organic, non-hybridized wheat such as, Einkorn, you might consider baking with spelt too. It’s a good, nutty tasting nutritious alternative to wheat. It’s cheap and available at health food stores virtually everywhere. We buy ours at Natural Grocers.


Banana Bread with Walnuts and Mini Chocolate Chips
Prep Time: About 10:00 minutes
Cooking Time: 45:00 to 50:00 minutes

Tools you’ll need:
A Medium Mixing Bowl
Bread Pan (if you don’t have one, buy one. It’s a good thing to have)
A Spoon for Mixing

2 cups whole grain spelt (or white spelt)
¼ teaspoon of salt
1 teaspoon baking soda
½ cup organic turbinado raw cane sugar (brown sugar or honey work well too)
½ cup salt free butter
Rind, grated from 1 lemon
3 large ripe bananas
2 eggs, beaten
½ cup of walnuts, chopped
¼ cup mini-semi-sweet chocolate chips


Preheat the oven to 350 degrees.

Butter the bread pan.

Mix the spelt, sugar and salt together. Cream the butter and sugar, add the eggs and the lemon rind and combine, add the spelt mixture, mix together then add the bananas and combine until smooth, then fold in the walnuts and chocolate chips

Bake for 45:00 to 50:00 minutes. Use a toothpick inserted into the middle of the loaf to test for doneness. If the toothpick comes out dry and clean, your bread is done. Allow the bread to rest 10:00 in the pan then remove to a cooling rack and let it rest another 10:00 minutes before cutting, if you can resist.


(1) http://www.wheatbellyblog.com/2012/02/wheat-is-not-genetically-modified/

Oct 292015

The chili pepper, in Colorado where I live now, is as close to a Heavenly deity as you can get without actually being a Heavenly deity. I did not know this when I moved to the Rocky Mountains but now that I’ve experienced the green chili in all it’s glory, I too feel a need to worship at the alter of the green chili.

As it happens, I have this friend, we’ll call him Martin because, well, that’s his name. He’s a really good cook. He thinks he’s a better cook than I am. I don’t correct him but, between you and me, well, you know. Anyway, I grew up in Texas with his cousin Jim and every summer for as long as I have memory, (which is fading some since I moved to Colorado) Martin would arrive each and every summer and we’d be boys. Three Stooges running wild as only boys can do in Texas. Then life happened, 30-years went somewhere and then, just as sudden, we both ended up in Colorado, virtually at the same time, living about a 12-minute drive from each other. Cool, huh?

Anyway, one afternoon while imbibing world class craft beer and shooting pool at The Phantom Canyon Brewing Company in Colorado Springs, he gives me the lowdown on this green chili stew recipe he made. It’s this, it’s that, it’s a richer, darker, stronger, better than sex kind of recipe. Better than sex, okay, now I’m actually listening, what were you saying, green chili what?

Green chili stew, then some weeks later he passes me the recipe and abandons me at the airport in Wichita Falls, Texas. Which is another story I’ll never tell and he promised to take to the grave. Bottom line, the trick to this recipe is to acquire the chilies fresh from the harvest, and right now, the harvest is in full swing.

At my local farmer’s market flatbed trucks appear filled with fresh green chilies along with gas-fired roasters. These roasters are circular in nature, welded with latticed wire fencing and mounted to turn round and round as the fire chars the skin of the chili. When suitably blackened they’re bagged up and sold.

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Now there’s all kind of chilies. You’ve got your Hatch, which is a mild variety, the Big Jim, a best seller and a medium hot chili, then there’s the Sandia, it’s hot but not hot hot, then you’ve got the Hatch-X, which will light up a bulb in your desk lamp, the Mosco, probably the hot fav of locals and then, there’s the Dynamite Chili, yes it’s hot and unless you’re a fan of Uncle John Adamo’s Heavenly Heat Red Sorvino Pepper, you’ll want to pass on the Dynamite. If in fact, you are a fan of Heavenly Heat, tuck-in, the Dynamite won’t give you any trouble.

We bought Big Jim’s, found them to be very flavorful and over the course of the last few weeks have bought several pounds, some we used right away, others are stored in the freezer for the colder months yet to come.

Now if you like this recipe, we’re OnePotCookingForMen.com, if you don’t, then the recipe came from some guy named Martin.

Green Chili Stew with Pork
Prep Time: About an Hour
Cooking Time: About Two Hours

What you need:
A Dutch Oven that can go from stovetop to oven
A Cutting Board
A Cleaver


1 pound roasted green chili peppers
4 or 5 large tomatillos, husked
2 tablespoons canola oil
1 large yellow onion, diced
Half dozen garlic cloves, minced
Pork roast (shoulder or picnic roast), about 2.5 -3 lbs., trimmed and diced into bite size pieces
1 tablespoon ground cumin
2-3 teaspoon dried Mexican oregano
2 bay leaves
2 tablespoons cider vinegar
5 cups low-sodium chicken stock, more as needed
1 large russet potato, about a pound in weight, peeled and diced
Salt and freshly ground black pepper
Fresh cilantro, chopped for sprinkling


Fire up the oven and set it to broil. Place the husked tomatillos in the oven and blacken. Remove and set aside to cool.

Screen Shot 2015-10-29 at 6.57.32 PM

Turn off your broiler and turn on the oven and preheat to 325 degrees.

Stem and seed your roasted chili peppers and dice, setting them aside on a large plate. Here in Colorado you can buy roasted chili peppers canned as well as canned roasted tomatillos if you don’t have access to fresh.

Screen Shot 2015-10-29 at 6.58.05 PM

Now remove the skins from your roasted tomatillos, dice and add to your plate of diced chilies.

Heat the canola oil in your Dutch oven.

Salt your pork and begin to brown it in batches until it’s all nicely colored, then set aside.

Screen Shot 2015-10-29 at 6.59.52 PM

Add the chopped onion and sweat until translucent, add the garlic, cumin, oregano and bay leaves stirring constantly to prevent burning for about a minute to bring out the flavor of the herbs.

Screen Shot 2015-10-29 at 7.00.57 PM

Stir in the vinegar, mix well, add the pork back to the Dutch oven along with the chicken stock, roasted tomatillos and chilies.

Screen Shot 2015-10-29 at 7.02.01 PM

Bring to a boil then pop into your preheated oven and cook for 90-minutes. Remove and add the diced potato and return to the oven for another 30-minutes.

After two-hours remove the Dutch oven, grab some corn tortillas and serve large ladles full of stew over rice. Serve with ice-cold beer, you’ll need it, and then, thank your Uncle Martin for the recipe, I did.

Screen Shot 2015-10-29 at 7.03.00 PM

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Oct 112015

This summer’s seasonal tomato flooding at our local farmers’ market is almost behind us as October stretches into mid-month and foodies everywhere scramble to find the last of this season’s farm fresh tomatoes.

Today’s recipe is, Roasted Tomatoes with Herbs and Cheese, one of our very favorite eats and the first time you prepare this mouthful of happiness, you’ve got to be patient because it takes a couple of hours in a low and slow oven for the sugars in the tomatoes to caramelize but it’s a wait well rewarded.

First, pick-up two-pounds of tomatoes, in season and fresh if you can find them, if not buy the cluster tomatoes popular in grocery stores. Slice them about a quarter of an inch think and line the tomatoes in a 9” x 13” baking pan prepared with a tablespoon of olive oil spread on the bottom of the dish.


Next, chop several garlic cloves into pieces small enough to easily sprinkle over the tomatoes evenly.

garlic chop


Then add two tablespoon each of dried basil and oregano over the top of the tomatoes and drench liberally with olive oil.

herb and oil

Pop the tomatoes into a pre-heated 350-degree oven for 90:00 minutes.   When done, remove and sprinkle liberally with grated Parmesan cheese and return to the oven until the cheese melts and turns a rich golden color.

cheese top

melted 2

Remove from the oven and serve immediately with a hearty dark bread and glass of good red wine.


Recipe Note:

Not all ovens heat the same. Some cook fast, others slow. This recipe is truly wonderful when you give it the time it needs, regardless of the posted cooking time.  Don’t be tempted to take it of the oven too soon, keep an eye on it, make sure your tomatoes have caramelized, a hearty browning of the edges is a good thing. Take it out too soon and all you have is stewed tomatoes with herbs. Not bad, but not a good as it could have been with just a little more oven time.  Patience will be rewarded.

Roasted Tomatoes with Herbs and Cheese
Prep Time: 20:00
Cooking Time: 1½ hours

What you need:
9 x 13 Baking Dish
Cutting Board
Knife for Slicing Tomatoes

Olive Oil
2 lbs. tomatoes
Grated Parmesan Cheese
4 or more Large Cloves of Garlic
2 TBS. Dried Basil
2 TBS. Dried Oregano
Salt and Black Pepper to Taste


Preheat Oven to 325*

Pour olive oil into the baking dish and swirl to coat.

Slice tomatoes and place them in the dish overlapping as you go.

When the dish is full, sprinkle with herbs, salt, pepper and olive oil.

Place into the preheated oven and cook for 1½ hours.

Remove and sprinkle top liberally with Parmesan cheese and return to oven.

When the cheese has melted to you satisfaction, remove and serve with hearty dark bread and good red wine.


Sep 042015

Yeah, yeah, I can almost hear some of you, “Roasted Okra, a mighty fine snack, who are you kidding?” Well not you I guess. Maybe it’s a southern thing, okra, nothing worse in the world than boiled okra, nothing better than fried okra. I can to this day remember my mother frying okra in our kitchen. She’d drag out this ancient electric frying pan to handle the job. Plugging it into the wall socket would make the lights dim. Man, they just don’t make `um like that anymore.

Frozen okra that most restaurants dare serve cannot hold a candle in taste or texture to home-fried cornmeal crusted okra. Never will floured, batter-fried packaged okra compete with the simple old-time recipe of dusting the okra with a little cornmeal, salt and pepper.

I love it, I eat it like popcorn and as I’ve become more educated about my health and the evils of too much fried food, I’ve had to adjust my thinking and that’s hard. I grew up eating fried foods, hell, I was born and raised in Texas and everybody knows we’ll fry anything. Butter, beer, watermelon, salsa, pizza – yes pizza, how about a deep fired chocolate chip burrito or chicken-fired bacon. (Don’t kid yourself, chicken fried bacon is a bite of Heaven and, I suppose, that’s where you’d end up if you ate too much.) Of all the things Texans have fried, one of my favorites is the deep-fried French-fry coated hot dog! Man, that’s Texas, deep in the artery-clogged heart of. Yes, I ended that sentence with a preposition.


So what’s the solution? Slow roasted okra from the oven works for me. Roasting fresh cut okra is so close to the taste, to me, of frying, that I doubt I’ll ever fry okra again. Best part, it’s easy! No hot oil to deal with, no grease splatter mess, no cornmeal, nada. Just fresh okra, olive oil and a little salt, your significant other will be impressed.

First, hit your local farmer’s market or grocery and bag up some fresh okra. When you get ready to cook your okra, pre-heat your oven to 350 or 375 degrees, depending on your oven. Some ovens run hotter or colder than others so, until you figure out roasting okra in your own oven, be prepared to keep an eye on the process and, you’re going to want to be flexible with your cooking time in the beginning too. Some ovens will produce perfect roast okra in twenty-minutes, other I’ve seen have taken thirty or longer to achieve that crispy crunch of happiness.

Rinse in cold water

Next, prepare a sheet pan with parchment paper. While your over is pre-heating, wash your okra under running water.

Dry them off so the skin is tasty.

Then, pat dry with a clean kitchen towel.

When you’re finished, head over to the cutting board.

You can show off your knife skills, if anybody is watching.

Top and tail your okra then dice it into bite size pieces. Keep in mind that smaller pieces will cook much quicker than fatter ones so cut longer piece from smaller okras so it all cooks evenly. On a personal note, I like my okra to char on the ends. I enjoy the charred flavor and am convinced it contributes to my love of this recipe.

A little olive oil, salt, and pepper. Perfect!

After you’ve got your okra chopped, dribble in olive oil and stir to coat, then add salt to taste.

We like the taste of large grain sea-salt and frankly, think it looks nice too. Once you’ve got your okra cut and ready for the oven, pour it onto your prepared sheet pan and pop it into the oven.

Parchment Paper is your friend.

If you’re new to this recipe and not sure you want your okra to be the oven-dried salty snack we love so much, take your okra out early if you want to maintain a chewier consistency.

Screen Shot 2015-09-01 at 11.17.37 AM

Be sure and watch our first video, my wife who actually prepared the okra in this video calls roasted okra the Ultimate Guy Snack Food. I agree. Not because it’s healthy, although it is. I love it because it tastes great.

For the record, okra is super good for your cardiovascular health, contains no fat, cholesterol and is low in calories and high in fiber with only one gram of sugar and 4 grams of carbohydrates. Okra is also stuffed full of antioxidants and contains vitamin C, calcium, potassium, magnesium, and vitamin A.

Be brave, if you’re a savory loving Joe like me, you’re going to love oven-roasting okra.


Jan 022015

Screen Shot 2016-03-12 at 12.22.06 PM

As you may have gathered this is not your mom’s cooking blog. More like a deranged, heat-loving, fire-farting, crazy-uncle-you-never-knew-you-had-in-the-first-place kind of blog.

Now, you may find this heard to believe but men love to eat. Yep, you heard it here first and, since most men’s wives get hip to their tricks far faster than any of us were led to believe, we men find ourselves standing in front of the `fridge, door open, little spittle of drool dripping down our chin waiting for something in the fridge to jump into our mouths without the need for us to make a conscious decision.

One day I asked my wife, “Baby, how `bout tonight, after you’ve finished mowing the yard, you make me your famous bacon wrapped chicken breasts stuffed with dried beef?”   “Can you read?” my little cinnamon-bun spat in my general direction. “Well, sure I can, you know I just read that instruction sheet on putting that Eye-Key-Uh chair together. She cuts her eyes my way and with a Wednesday Addams smile dropped the cleaver “… and how’d that go?” “But baby, I’m hungry,” I plead.

She walks into the kitchen, grabs a book off the self, and as she walk by embeds it in my usually firm and ripped belly, which today is suffering from way to many biscuits with cream gravy …and yes, a side of sage sausage too. Happy?

My point here is not that I’ve gone soft in the middle but that I learned it is far easier to cook for myself than starve. Hunger is a great motivator and being a man I am by nature somewhat relaxed. I don’t like the word lazy, it’s mean. I mean relaxed and relaxed never happens when there’s more than one pot for me to work with, watch or wash.

There it is, the dreaded 3W’s. Work, Watch and Wash. This kind of thing if not curtailed can cut sharply into buzz time. So, I decided that all I really needed to survive in the kitchen was a skillet, a Dutch oven, and a Yan Can Cook Chinese cleaver (and you better believe that mother is sharp). Oh, and for the record, I never — okay, usually never — use more that two of the above three implements of destruction for any one meal. Hence the title, One Pot Cooking for Men.

Read, watch and learn how easy it is to feed yourself better, cheaper and healthier than you could ever possibly imagine. Our recipes are sent to us from readers like you wanting to share something they love, or from our many friends and family members who love a good meal and an easy cleanup as much as you do.

We’re just getting started so patience please. Our goal is to support some of our blog recipes with instructional videos, believing as we do that seeing is doing. We hope you’ll read our blog often, check out new recipes, and tell your cooking challenged pals they’ve got a new friend at onepotcookingformen.com.

And if you get a chance visit our other websites. We cover gardening, helpful household hints, antiques and the arts.  I bet you’ll find we already have a lot in common.