Low-Fat Clay Pot Recipes
By S. Miller
, last updated March 10, 2011
Clay pots cook food slowly and gently allowing the flavors to stay in along with the juices, which cannot escape during cooking. The pot is made of porous clay that has been saturated with water and released the water during cooking to steam the food. This makes the food both delicious and very healthy.
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Roasted Chickens and Peppers
- 3 1/2 lbs chicken
- 1 small onion
- 1 small red pepper, sliced
- 1 small green pepper, sliced
- 1 clove of garlic
- 4 oz baby corn
- 4 oz button mushrooms
- 4 oz French beans
- 1 tbsp tomato puree
- Salt and pepper to taste
- 3-4 sprigs fresh thyme
- 6 oz red wine or chicken stock
- Corn flour
Soak both the bottom and top of the clay pot for 10 minutes, then drain. Put the garlic, thyme, salt and pepper inside of the chicken cavity. Put the stuffed chicken into the clay pot and add onions, peppers, thyme, salt and pepper around the chicken. Over the chicken, pour a mix of tomato puree and wine or chicken stock. Put the clay pot into a cold oven and set it to 400 degrees F. Cook for 25-30 minutes. Remove clay pot from oven and add corn, mushrooms and beans and cook for another 30 minutes. Remove chicken and vegetables from clay pot and keep warm. You can strain off the sauce and increase it by adding chicken stock and thickening it with a few tablespoons of corn flour that has been dissolved into 3 tablespoons of cold water. Bring this sauce mixture to a boil and whisk well. Boil until sauce thickens and serve with chicken dish. Add seasoning to taste.
Halibut
- 4 filets of halibut (about 8 oz each)
- 8 oz peas and carrot mix
- 8 oz asparagus
- 1 small onion
- 6 oz mushrooms
- 1 tbsp flour
- 2 oz butter, melted
- 4 oz white wine
- 5 tbsp heavy cream
- Salt and pepper
Soak both the bottom and top of the clay pot for 10 minutes, then drain. Rinse and dry the halibut filets and cover with lemon juice. Season with salt and put into the clay pot. Take half the melted butter and pour it over the halibut. Add the peas and carrots around the fish and place the asparagus on over it. Put the clay pot (covered) into a cold oven and set it to 400 degrees F. Cook for 25-30 minutes.
For making the sauce: Chop onions and mushrooms. Add the other half of the melted butter to a pan and add the chopped onions and mushrooms. Sauté on medium heat until vegetables are soft. Add flour and wine and mix until well combined. Bring to a boil and season to taste. Add the heavy cream and serve separately with the fish and vegetables.
Vegetarian dishes made in the clay pot are an almost fat free recipe to try.
Here are some recipe ideas:
Vegetable Medley
- Zucchini squash, sliced
- Tomatoes, sliced
- Onions, sliced
- Salt and pepper to taste
- Parmesan cheese
Soak both the bottom and top of the clay pot for 10 minutes, then drain. Place vegetables and seasoning in clay pot. Put cover on and put the clay pot (covered) into a cold oven and set it to 450 degrees F. Cook for 30 minutes.
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