This is the end of a long work day (or the beginning of a very long week) and we are hungry. Like, “I can’t think clearly” with hunger. Fortunately, EmilyC, a VeriFiz contributor, wants to do all the work for us. what in The dinner is readyIn his monthly column on Weekly Wonders, he shares three simple, flavorful recipes that are combined with just one idea or ingredient. Be with Emily and you will have a good dinner on the table in the shortest time possible. Today Emily shares three trays with a pot that you can make tonight.
I’ll go out there and say it: I’ll never get tired of sheet dinners. It’s hard to count the number of times I put a protein, veggie, or starch mixture on a plate, pop it into a hot oven, and then serve dinner 30 minutes later, straight out of the pan.
These dinners are my kitchen utensils, and my interest grows only each fall as I find new ways to rethink this weekly wait. I still think that my family will surely rebel and hide my bedding, but luckily they get these quiet meals as much as I do.
So why do I keep coming back to this style of cooking? Simple and minimal preparation and cleaning are the main reasons. Seven months have passed since this epidemic, and I still suffer from the amount of dirty dishes that I have to deal with on a daily basis. So I’m quite interested in anything that makes mealtime easier.
But more than convenience, there is something magical about how hot it makes and an adjustable linen skillet that can turn simple ingredients into a satisfying meal. Tassels like chicken thighs, cauliflower, and Brussels sprouts can be cooked on the stove, but I prefer the deep, dense flavor and caramelized burnt edges that result from overheating. And when you start experimenting with spices and aromas, or different ways of preparing vegetables (for example, modifying cauliflower instead of cutting it in a pot), these possibilities are almost endless.
Below are three of my most recent works showing an example of how easy and delicious baking is. Like any good dinner of this type of food, they are generous based entirely on what is in your pantry or drawer. To guide you, I have come up with many alternative ideas for each page of instructions.
For me, this skillet dinner is a dream come true – crispy, golden gratin chicken and cheese, all in one skillet, all in one week! The main point is to use a vegetable that is quick-cooking, cheese-loving (cauliflower!), And surprising when the ingredients are in the oven. Start by roasting the chicken and skin-on chicken thighs for about 15 minutes, then assemble your gratin directly onto a hot plate around the thighs, topped off with a crisp, crunchy slice of cheese, which is hands down the best part of the gratin. In about 15 minutes you will have a warm and refreshing dinner and you will be wondering where the gratins of the week have been all your life.
This is a fall dinner on the plate, and it’s not easier to prepare or more beautiful to look at. While the oven is heating up, marinate the tofu cubes in the sweet and savory mixture of miso, soy sauce, maple syrup, rice vinegar, and adobo oil. Grill the tofu for about 15 minutes until golden and crisp around the edges, then add a large amount of crushed Brussels sprouts (flavored with lime zest and Aleppo pepper) and almonds and let the magic heat up. Be. For the final bloom, toss the fresh apples and peppercorns (right into the pan!) And marvel at how a meal mixes so quickly with flavors, textures, and colors. Peyvand.
This is an exotic dish and a shrimp cocktail inspired dish that I love and my curiosity for new ways to use a bottle of cocktail sauce has been opened. It seems that when you mix the cocktail sauce with melted butter, lemon, garlic, and fruit juice (seafood or chicken) and add it to a hot plate, it makes a crazy, simple skillet sauce. Slowly All dinner is easy to collect: Roast the broccoli over high heat until softer, nest the shrimp in the pots and fry until fully cooked. Add the sauce and cook for another minute or two, or thicken a little. Serve it with crusty bread, or stack it on top of pasta or rice, so you can savor the ultimate corn sauce.
What is your favorite skillet dinner? Let us know in the comments.