turn out the tastiest meals.

I'll show you how with some great space saving tricks and one pan meals.

Beef And Many Vegetable Stew.

Lemon Garlic Chicken Breast With Roasted Rosemary Potatoes And Brussels Sprouts.

And Herbed Salmon And Orzo Casserole With Feta.

All in one dishes ideal for any size kitchen, and a teeny one I can totally tackle next on Ellie's Real Good Food.

(lively guitar music) - [Voiceover] Funding for this series has been provided by.

- [Voiceover] Luvo, full servings of fruits and veggies, nutritious whole grains and lean proteins, seasoned with bold herbs and spices.

Chef created meals ready made for you in your grocer's freezer.

Luvo, the next generation of frozen food.

- [Voiceover] Goodbye to the day and to the city, and drifted off into the twilight.

And when woke, we found that the whole world had reinvented itself.

- [Voiceover] The wonders of Europe await you.

Princess Cruises, come back new.

(pleasant guitar strumming) - [Voiceover] Grapes from California.

Grown by families, for families.

- [Voiceover] And by the Natural Gourmet Institute, for health and culinary arts.

Additional funding provided by the generous support of our Kickstarter donors.

A complete list is available at ElliesRealGoodFood.com.

- Hi, I'm Ellie Krieger, and welcome to Ellie's Real Good Food.

Now chances are, sometime in your life, you've dealt with a teeny kitchen.

It can be really difficult, especially if you're short on counter space.

With a little planning and some clever tools and recipes, you can not only make it work, you'll wind up with a more efficient setup.

(upbeat smooth jazz) And now I'm in another small kitchen with Annalisa in hers, so thank you so much for inviting me here.

- Hi, welcome.

- There's room for both of us, so that's a good sign.

- Clearly.

- So you know, this is one case where size doesn't really matter because you can make great food in any size kitchen, and you really are proof of that because you cook a lot.

- I do, and I'm actually looking forward to learning some new meals.

- Yes, I have a great one for you.

It's this Herbed Orzo And Salmon, and it's absolutely delicious, it has feta on top, it melts.

- It sounds fabulous.

- So let's get cooking, and we'll talk about it as we go.

It all happens in one pan, and I think that whole one pan thing is really key when you have a small kitchen 'cause you don't want to have to deal with lots of different pots.

Besides, there's not that much room on the stove, right?

- It definitely makes cleaning up easier.

- Yes, absolutely, so I'm just gonna start here with a couple tablespoons of olive oil.

- [Annalisa] Okay.

- And yeah, I love that this happens in one pot, and the thing is, is that even if you don't have a small kitchen, it's nice to just have that one pan mean, you know, you can't go wrong with that.

All right, so while that's going, I'm just gonna slice the scallion.

And you were saying that a lot of times you'll do a lot of the prep actually on your kitchen table.

- I'll end up having to do them majority of the prep outside of this space, you know.

If I can find ways to organize the little space I have, it would definitely be ideal.

- Well I have ways for you right here, to start off, let's just get these in here.

So these just need to kind of soften a little bit, right.

And then the orzo goes right in here.

So the cool thing about this is you don't need to boil the orzo first.

- Right.

- It sort of all cooks in this pan, and the water, the juice that you cook the orzo in becomes the sauce.

- Yes.

- So you can use water, or I like to use fish stock because I put salmon in here.

It's nice to have that extra flavor from the fish stock.

So this just gets poured in, two cups, and that's a cup-and-a-half of orzo.

- It already smells fantastic, the scallion.

- I know, really.

Okay, so then I'm just gonna bring this to a simmer, and then you want to cook the orzo like halfway, right, so it's thick, but then it's not all the way dry.

Okay, so while that's happening, we can cut these other things.

Now, I want to show you, I brought you some presents, okay.

- Thank you.

- So in terms of organization, these are collapsible bowls.

- Oh wow, okay.

- Okay, so I have a couple of collapsible bowls for you, and I also have these amazing spice containers.

- This is genius, this is the perfect way to store all the spices, which takes so much real estate in the cabinet that I don't have to spare, this is perfect.

- Exactly, so you want to take advantage of your vertical space, and even if you don't have a small kitchen, taking advantage of the vertical space, and being organized with collapsible containers, why wouldn't you?

- Agreed.

- [Ellie] Okay, so you'll cut those tomatoes.

- [Annalisa] Yes.

- You just have to halve them, and that's the other thing, I'm always looking for recipes that don't require a lot of chopping, so there's really not much chopping involved in this recipe at all, you're just halving those tomatoes.

There's already pre-washed spinach.

- Okay.

- Oh, so I have to show you this, a collapsible colander.

- Oh that is genius.

- See how much space it takes, whoop.

A little flying piece of spinach, but that's, I mean, that's gonna store so much easier.

- And all these sort of fit into each other.

- Yes.

- So it's even that much spacier.

- Exactly.

All right, finish chopping this, and then I'm gonna just, oh this is just about ready.

And then I just want to chop a little bit of fresh herbs.

So I love to do a combination of dill, fresh dill, and also fresh parsley, and that just gives it this really nice kind of Greek feel, flavor wise, and you can get all those aromas all ready.

- Oh I was just about to say, too bad people at home can't smell this 'cause it smells amazing.

- It does, doesn't it?

- It really does.

- Okay, so this is just about ready.

See it's almost like soupy and kind of half cooked.

- [Annalisa] Yeah, right.

- And we're just gonna put in all these great vegetables, so if you could put in these tomatoes.

- [Annalisa] Yes, will do.

- [Ellie] Look at all this great color.

The more color, the better, so it's everything you need.

You got the grain from the orzo, loads of vegetables.

I'm just gonna wilt these now, so two minutes.

- Also pretty for the presentation.

Yes.

- [Annalisa] Mm-hmm.

- We eat with our eyes, right, and so look, the kitchen doesn't even look like a big mess.

Okay, I'm just gonna add some lemon.

There's a lot of gadgets that you just don't need that wind up taking up a lot of space, and in a way, a lemon reamer is one of them that you don't really need.

You can just squeeze a lemon like this, and catch the seeds in your hand.

- [Annalisa] Mm-hmm.

- So that's about two tablespoons of lemon juice, a little salt, about a half a teaspoon of salt 'cause you're gonna be adding feta cheese later, and that has a little saltiness to it.

- Nice salty, exactly.

- And some fresh pepper.

And these are nicely wilted, you don't want them to be overcooked, and now we're gonna just add the salmon.

So here's another trick for when you have a small kitchen, right, things like this, you can ask your fishmonger, or your butcher, if you're using meat, to really do a lot of the prep for you, so you can get things already cubed, here's a salmon, and I asked to just cube it into one inch cubes.

And then I'm gonna just put a lid on it and let that cook for five minutes.

And while that's kind of simmering away, we can clean up a little, but again, there's really not that much to clean up.

Ooh, so look at that, isn't that gorgeous?

- Oh my God, it smells amazing.

- I love this dish, oh you can see there's a nice sauce that's formed.

The fish just needs to cook in here for like four, five minutes.

So now just the feta gets sprinkled on top.

And then it goes into the oven until the feta's melted, just 450.

- [Annalisa] Oh the feta's definitely making me happy, that is beautiful.

- Oh yeah, isn't that lovely?

And so this brings up all that kind of Greek flavor that I find so delightful.

So now, into the oven.

Just until the cheese melts, gets kind of browned on top.

And that's it, dinner's done.

- [Annalisa] Oh this is the best part.

- Ooh la la, isn't this gorgeous?

- That is beautiful, I cannot wait to try that.

- And I just love the whole one pot thing, and the thing is, if you have company, you can just bring this pot out, and everyone can help themselves 'cause it really serves beautifully just like this.

- Pretty presentation, exactly.

- But let's try some here, so we have the orzo, and there's a creamy kind of sauce.

All those beautiful vegetables.

The spinach and tomatoes and the fresh herbs, got the dill and the parsley, and lemon.

It has it all.

- Thank you.

I can't even wait for you, I have to, I have to.

- Don't wait, don't wait, okay, so the moral of the story is.

- Oh my God.

- [Ellie] It's really good.

- This is really good.

- Good things really do come in little kitchens, right?

- Yes.

- Mm, this is one of my favorite dishes.

(light smooth jazz) All right, Beef And Many Vegetable Stew, now this is a one pot meal that will completely knock your socks off.

It's like super comforting, it's the beef stew that you really crave, but it has tons of vegetables, so it's so much healthier for you.

Now I have here, just some, two tablespoons of olive oil heating up 'cause I'm gonna saute the meat, you want to give it that nice brown on the outside, it develops flavor, and I have one-and-a-quarter pounds of chuck here that I've cut into half inch pieces.

So really small pieces, and I do it small because I want them to be bite size, I want every bite of stew to have a nice piece of meat in it.

And also, I've trimmed it really well, so it's super lean.

So I'm just going to brown that.

If you crowd the pan, and put too much meat in the pan, it'll basically just steam and get gray, and we we ain't goin' for gray, we're going for brown.

Beautifully brown and caramelized.

I'm gonna do it in two batches 'cause I want it to get really brown.

Second batch is browned.

Pull that out.

Now you have all this beautiful, crispy, meaty bits in the pan.

And that's what we're gonna use to cook the onion.

So I've got one large onion here.

Now we get with the flavor base.

Just cooking this to soften it.

And as I cook it, really stirring up any brown bits that have stuck to the bottom of the pan, it's one of those cases where you really want something to stick to the bottom of the pan.

So good to use a wooden spoon for this 'cause you can really get in there.

Those are tender, I'm gonna add some garlic.

Three cloves of minced garlic.

A tablespoon of paprika.

Paprika gives this beautiful color and depth of flavor, and paprika, like many spices, is loaded with antioxidants, all those colors that are in there, all the bright colors, the compounds that give it its beautiful color are actually good for us, they help our bodies protect itself from illness.

Love that color right away.

And when the stew cooks down, it really adds a lot.

Okay, so here, I'm just gonna put in some flour 'cause that's gonna thicken it.

Just cook this 'till it's all coated, just like 30 seconds.

Now some wine.

Cup of red wine here.

When you cook with red wine, much of the alcohol is evaporated, but if you really don't want to use wine, you can just use additional broth here as well.

You can just put in a cup of broth.

But I'm gonna cook this on high, and here's where anything that's left in the pan gets dissolved, you can see it's also thickening already, so you can already sense this gravy coming.

Now, one-and-a-half cups of beef broth, low sodium.

I always get low sodium can products and box broths because I can add salt.

I just don't want the manufacturer to add it for me.

I want to be in control of that.

Spring of rosemary, it's gonna impart beautiful flavor.

Now the meat goes back in, and then this cooks for like 45 minutes, so the meat gets super tender.

Cover, cook it on low, low, low heat.

Now for the many vegetables because I did say this is Beef And Many Vegetable Stew, right, so the next batch of vegetables that go in here are some red peppers, potatoes, and carrots.

Normally, you know, a stew has maybe some potatoes, a few carrots, it's almost gratuitous that they're in there, but here, I'm just amping up the whole vegetable aspect of this, and I think the whole notion that you either have vegetables or meat, is just made up stuff, you know, you don't really have to choose, you can have both, and I encourage you to have both.

Certainly, adding vegetables to your life makes a huge difference in your health, and you don't have to give up meat to do that, and you can do it no matter what size your kitchen is, you don't need a big fancy space to do it.

So I'm just gonna cut these into half inch pieces, and I want everything to be essentially around the same size, so that when you take a bite, you get everything on your fork.

(upbeat music) Okay, there's peppers.

Carrots, also about half inch thick coins.

(upbeat music) And potatoes, and I'm using Yukon Gold potatoes here, they really hold together well.

I also leave the skin on, I usually leave the skin on potato because actually, the skin really has a lot of nutrition, and with Yukons, and other New potatoes, for example, those would work well here too, really.

Any kind of creamery potato, you can use Fingerlings, leave the skin on, and the skins are really thin on these varieties, and also they hold together very well.

So whereas a Russet potato, which is good for baking, you kind of want that like fluffy, fallapartiness, that's a new word by the way, fallapartiness, in case you didn't know.

My world it is.

(upbeat music) But potatoes, I think get a bad rap, too, I mean, a lot of people think, oh it's just starch.

There is so much vitamin C and potassium in a potato.

There's a ton of fiber, so it's good to have potatoes.

Okay, so this has been going for 45 minutes now.

The meat is nice and tender, fork tender.

Just about ready, but it's gonna go another 30 minutes with these veggies in there.

Hello colorful stew.

And also the great thing about this is you really are, with all these vegetables, getting a one dish meal, not only one pot meal.

You could serve it in one dish, it's a complete meal.

Okay, 30 more minutes for you.

Okay my last vegetable is coming in.

These green beans, I have just trimmed.

I'm just gonna cut them into three quarter inch pieces, so they're bite size like everything else, and they this bright green flavor and flare to the stew, so not everything's so rich, but you have some brightness as well.

These vegetables are ready, ooh boy, oh boy.

Oh my goodness, this is so beautiful.

I can pluck out this rosemary sprig, you see all of the little leaves are in there now.

I'm gonna put the green beans in, and just cook them till they're tender, but still have some crispness to them, maybe ten minutes.

Okay, this is ready.

Whoa, that looks so good.

Beautiful colors, it has that great comfort appeal.

Oh I love the thick, rich gravy in there.

Get vegetables, I got wonderful deep flavor, and the paprika, mm, doesn't it look beautiful?

All right, so what'll it be, fork or spoon, I don't know, I guess I'll go with spoon, want that gravy.

(whispers) Want the gravy.

Mm, mm, the meat is so tender, and there's just enough of it, and there's so many vegetables.

This is a one pot meal heaven to make.

(upbeat smooth jazz) Forget two-for-one, I'm talking about a three-for-one dinner.

I got lemon, garlic, roasted chicken, roasted Brussels sprouts, and rosemary roasted potatoes, all in one pan.

So you have a small kitchen, all you need is one pan for this dish.

So I'm just cutting up some Brussels sprouts here.

These are small, already, so I'm just halving them, but if you get large ones, probably want to cut them into quarters, or even eighths, depending on how big they are.

And of course Brussels Sprouts are amazingly delicious, and roasted, oh my goodness, they get crispy on the outside and browned, and they just take on a whole other dimension of flavor, and it's incredible how easy it is to make them, you just have to season them so simply, and they're delicious, so I'm just gonna put one tablespoon of olive oil, a quarter teaspoon of salt, and that is about it, that's all you need to do.

Just a little pepper, salt, pepper, olive oil.

Sounds simple, but it tastes so amazing.

Sounds simple, it is simple.

Just gonna get that tossed together.

We fight over these in my house, I just want to tell you.

We fight over who gets the last one, including my 13-year-old daughter.

So I'm just gonna put these in the pan with the chicken.

I have two bone-in chicken breasts in there that are gonna get seriously delicious treatment in a minute, you'll see.

But I'm gonna spread these out, and this all happens in one pan, it roasts at the same temperature, in the same amount of time.

And I'm gonna use the same bowl to toss the potatoes with their seasoning, but first I'm gonna quarter them.

These are New Red potatoes.

Skin on 'cause there's so much nutrition right there in the skin.

And it gives them such a beautiful color as well.

Just quartering them, again, like with the Brussels Sprouts, if they're larger, you want to maybe cut them into eighths.

And these get oil, salt, and pepper too, plus one other ingredient, which is some fresh rosemary.

Three quarters of a pound of potatoes, tablespoon of oil, olive oil again, so few ingredients just really making use of them in lots of different ways.

Quarter teaspoon of salt, pepper, and I'm gonna use half of this rosemary because I'm gonna use the other half for the chicken.

Rosemary and potatoes are classic for a reason, huh.

This goes right in the roasting pan.

Spread that around a bit.

And now I'm gonna make the rub for the chicken.

So I'm gonna zest this lemon.

Again, making use of each ingredient because I'm gonna use this in two ways, I'm gonna zest it and use the zest, and then you'll see what I do with the actual whole lemon.

So the zest goes in here with my chopped garlic.

I have two cloves of garlic chopped in there.

Get that rosemary in there.

Rosemary, lemon, garlic, these are just like quintessential Provencal flavors.

Put a little bit of salt, another quarter teaspoon.

And pepper in there too.

And just couple teaspoons of oil, maybe two teaspoons.

Now I'm using skin-on chicken here, and you can eat it without, if you want, but even if you cook it with the skin on, it helps keep the chicken moist, and frankly, it's really not that bad to eat the skin, it does add some calories, of course, but most of the fat in the chicken skin is actually unsaturated, so I'm happy to be the bearer of good news on that one.

Gonna rub this all in, on top of the skin, and also under it, so you get some right in the meat itself.

And this is gonna be so good.

Now for that lemon.

We're gonna roast the lemon too.

Just cut that end off, so it sits nicely.

When it roasts with the vegetables and the chicken, it takes on this incredible deep flavor, and gets even more juicy, and it's perfect all together, so this whole meal, my three-for-one chicken, and two vegetables, go in the oven for about one hour at 375.

Wait 'till you see when it comes out, mm-mm.

(smooth upbeat music) Ooh, yes.

One dish, oh my goodness.

So this serves two, but honestly, these chicken breasts are so big, I could get two meals out of one of these.

My husband probably would eat one.

Potatoes, Brussels sprouts.

That's what I'm talking about.

Okay now this lemon, look how glorious it comes out, and the juice just pours right out of it.

I like to pour it over everything.

So whether you have a tiny kitchen or not, this dish is sure to be a big hit, and it definitely hits a sweet spot where delicious and healthy meet, mm.

Look to things that have multiple functions, I love this, box grater, you have two different sizes of holes, and it also collapses.

- And will fit in my drawer that way.

- Here's another thing that does multiple functions.

It's a bowl, but it also is a colander, and collapses.

I got you these, nesting storage containers, and a square is more space efficient than round.

This is a steamer basket, you can steam your vegetables.

- [Annalisa] Right, right.

- You can pull them out, and they won't be too hot, you can just grab it, these are great toys to have.

- Thank you so much.

- [Voiceover] For these recipes and much more, go to ElliesRealGoodFood.com.

Also, connect with Ellie on Facebook, Twitter, Instagram, and Pinterest.

Funding for this series has been provided by.

- [Voiceover] Goodbye to the day and to the city, and drifted off into the twilight, and when we woke, we found that the whole world had reinvented itself.

- [Voiceover] The wonders of Europe await you.

Princess Cruises, come back new.

- [Voiceover] Luvo, full servings of fruits and veggies, nutritious whole grains and lean proteins, seasoned with bold herbs and spices.

Chef created meals ready made for you in your grocer's freezer.

Luvo, the next generation of frozen food.

(pleasant guitar strumming) - [Voiceover] Grapes from California.

Grown by families, for families.

- [Voiceover] And by the Natural Gourmet Institute for health and culinary arts.

Additional funding provided by the generous support of our Kickstarter donors.

A complete list is available at ElliesRealGoodFood.com.

Ellie's kitchen is provided by Clarke, New England's Sub-Zero and Wolf showroom and test kitchen.

(flute trill)