MOORE — As the chief cook and bottle washer of Carter Family, Inc., over the years, I have acquired a substantial collection of cookbooks.

Many have called it an addiction.

These books take up a good portion of my kitchen countertop and include everything from Southern Living’s finest, to how to cook old-world Italian, to a wonderful collection of recipes from the ladies at my church.

You can always tell the cookbooks that I used frequently: Their pages are bent, the sport the occasional food stain, they are worn from being opened and closed so often and, they get real dirty.

Sure, there are also some clean ones — those coffee table style cookbooks — but they are ones for show or for reading pleasure, but not for daily use.

Honestly, I won’t be make pecan-mustard glazed grouper anytime soon.

But I’m always on the lookout for another cookbook that I can place in our mealtime rotation.

This week I found one.

Elizabeth Yarnell’s Glorious One-Pot Meals is a terrific addition to any kitchen — but you’ll need a Dutch oven.

I know, you’re rolling your eyes right now and resisting the urge to send me an e-mail about your contempt for cast iron.

Don’t.

Instead, head down to the local sporting goods store and get the biggest, meanest ol’ cast iron Dutch oven you can find; then, grab some good cooking oil, season that puppy and get to work — because you absolutely have to try Yarnell’s recipe for Shrimp Masala with Rice.

Or her Santa Fe Chicken.

And I can honestly say I’m ready to honor her All-American Pot Roast with some type of award that includes a golden statue and a live, televised audience.

One-Pot meals is a simple, easy to use guide from an author who didn’t want to spend that long in the kitchen.

After being diagnosed with Multiple Sclerosis, Yarnell said she searched for a quick and easy way to prepare nutritious and delicious meals.

“Fatigue is a big issue with MS,” she said. “I simply couldn’t stand at the kitchen counter for an hour every night.”

Okay, so she may not spend much time in her kitchen, but from what I can tell, when she does, the results are well worth the effort.

I also like the fact that Yarnell offers tips and advice for the not-so-confident cook; she doesn’t preach — instead it’s more like she’s passing on a secret.

Like I said, I’ve got tons of cookbooks on my counter. Some I use a lot and some just take up space.

This one will get used:



All-American Pot Roast

Ingredients:

12-15 pearl onions.

2 potatoes cut in 1/2-inch thick slices, then halved.

Salt and Pepper.

1/2 to 3/4 pound of boneless chuck roast — note: The thinner the slice of meat, the more tender the pot roast will be. Try to keep your roast sliced less than 2-inches thick.

3 tablespoons of tomato paste.

1/3 cup of beef broth or beef stock.

1 tablespoon plus one teaspoon of Worcestershire sauce.

1 cup of carrots, sliced medallions or whole baby style.

1 cup of cut green beans, trimmed and cut into thirds.

4 to 6 mushrooms sliced thickly.



Instructions:

Preheat oven to 450 degrees. Spray the inside of your 2-quart Dutch oven and lid with canola oil.

Peel pearl onions and drop them into the pot. Intersperse potato slices among the onions. Lightly sprinkle with salt and pepper.

Place meat in next, and again sprinkle liberally with sale and pepper.

In a small bowl, whisk together the tomato paste, broth and Worcestershire sauce until blended. Pour half of the mixture over the meat. Add layers of carrots, green beans and mushrooms and pour the rest of the sauce of all.

Cover and bake for 48 minutes for medium-well done mean and crunchy vegetables.

Cook for 53 minutes for more well done mean and softer vegetables.



And I predict that, before the end of the year, my copy of Yarnell’s book will get pretty dirty.