One sheet pan, no problems
Do you recognize the author's name on 200 Best Sheet Pan Meals? Camilla V. Saulsbury is the author of several other cookbooks I have reviewed here (and enjoyed), including Meals in a Mug, another offering that focuses how a delicious repast can be concocted in a single cooking utensil.
This volume offers a new use for a kitchen tool probably already in your arsenal—a sheet pan (one with sides). Saulsbury advises that not just any sheet pan will do. The pan has to be heavy, with at least a one-inch lip (side) and able to withstand 400 degrees or more without buckling. If you plan to use a jellyroll pan (as I do), Saulsbury notes that some of the recipes will over-fill these since they are a bit smaller than the pans she advocates.
If you are using the jelly roll pan, except for baked goods (baking is always more exact) I found that a slight adjustment in placements can make it work. However, pans will need careful lifting when taken out of the oven to avoid "juice" spills and I would put a liner on the oven bottom if you are also anxious about possible spillover during cooking.
Also, be aware to that some of the recipes call for opening the oven and adding ingredients to the already hot pan. Not a problem if you are ready for it.
The best part of this is that the oven does the work—you don’t need to spend time watching something on top of the stove which means you can double duty—help the kids with some homework, set the table, return a note to a dear friend—all while the supper's raw ingredients are being transformed into a baked/roasted delight.
The wonderful photography in the book shows that these tray-baked comestibles are enough to place right on the table, saving a serving dish. Recent television cooking show trends seem to have also discovered sheet pan cookery.
Saulsbury's book puts her readers way ahead of the game. She lays out recipes that utilize this pan in a way that takes weeknight cooking to entertainment-level. She has developed and/or adapted more than 200 recipes that are accessible to home cooks in their technique, and friendly both to budget and schedule of a busy family.
There are meat, vegetarian and fish options. The "Sheet Sweets” section cake recipes will turn out cakes and bar cookies thinner than those made in more traditional cake making them ideal for the new trend in smaller bites of food.
Saulsbury is a freelance food writer, recipe developer and cooking instructor. She has a PhD in sociology from Indiana University with a specialization in food studies. She has been featured on many television shows and in publications ranging from the New York Times to Food Network magazine. She is also a personal trainer and injects her fitness philosophy into all of her recipes and works. This current Texas resident believes that enjoying food and working to be fit go hand in hand.
Several recipes that caught my attention right away – California Fish Tacos, Huevos rancheros tortilla tarts, sheet plan clam bake, Italian sausage and pepper supper and Persian rice stuffed butternut squash.
200 Best Sheet Pan Meals
Author: Camilla V. Saulsbury
Publisher: Robert Rose Press
ISBN: 9978- 0- 7788-0538-0
Price: $24.95
California Fish Tacos with Cucumber and Pineapple
Preheat broiler with rack set to 4-6 inches from the heat source
Use an 18 by 13 –inch rimmed baking sheet, lined with foil and sprayed with nonstick cooking spray.
4 skinless cod fillets, each about six ounces
1 tablespoon olive oil
1 teaspoon chipotle chili powder
¼ teaspoon salt
1 cup diced fresh pineapple
8 six-inch corn tortillas
1 cup diced cucumber
(suggested accompaniments –fresh cilantro leaves, lime wedges, guacamole)
Place fish on prepared pan, spacing evenly. Lightly brush both sides of fish with oil and sprinkle with chili powder and salt, Broil for three minutes.
Open the oven door and scatter pineapple around the fish, Close door and broil one-three minutes more or until fish is opaque and flakes easily when tested with a fork, Flake fish into pieces.
Fill tortillas with fish, broiled pineapple and add the cucumber, Serve with any of the accompaniments.
Note: Thawed frozen pineapple may be used in place of the fresh pineapple. Orange roughy, snapper, and other white fish may be used n place of cod. There are small cherry tomatoes sliced up in the tacos as well. It you add those, add them at the end with the cucumber.
Persian Rice Stuffed Butternut Squash
Preheat oven to 400 degrees
Use 18 by 13 inch rimmed pan lined with parchment paper
2 butternut squashes, halved lengthwise
2 tablespoons olive oil, divided
1 red bell pepper, chopped
1 package (12 oz) frozen brown rice, thawed or 2 cups cooked brown rice
¾ cup roasted pistachios or almonds coarsely chopped
½ cup chopped green onions
1/3 cup chopped dried cherries
1 teaspoon ground cinnamon
¾ teaspoon ground cumin
Salt and pepper to taste
Using a metal spoon, scrape the seeds and membranes out. Using a sharp knife, score the flesh of the squash. Place squash, cut side up on prepared pan, spacing evenly. Brush both cut sides with half of the oil and season with salt and pepper. Roast in preheated oven for 35 minutes.
Remove pan from oven and add red pepper alongside the squash. Drizzle pepper with one tablespoon of the remaining oil
Roast for ten minutes. Meanwhile, mix the rice, nuts onions, spices and remaining oil in a bowl. Season with salt and pepper.
Remove pan from oven and spoon rice mix into squash cavities, Roast for 15-18 minutes more or until squash is fork tender and stuffing is warmed through.
This story was originally published March 21, 2016 at 9:55 AM with the headline "One sheet pan, no problems."