Sheet Pan Dinners E-Book

Jenny Tschiesche

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 179

Beschreibung

Everyone loves a one-pan wonder, and the dishes in this book will save you time and washing up whilst providing delicious dishes for meat eaters and plant-based diners alike. The sheet pan is your new best friend! More and more of us want to cook delicious and healthy dishes from scratch that can cater to the dietary requirements of our friends and families. But this is hard when you're short on time to cook and plan elaborate meals. This book takes all the stress out of the situation with a comprehensive collection of one-pan recipes. Recipes range from global to speedy to sweet. Meat eaters can indulge in Smoky Lamb Ribs with Slow-Roasted Carrots or Cornflake Chicken Nuggets with Sweet Potato Fries, whilst veggies and vegans can enjoy Baked Butternut Squash with Saffron and Rosemary Risotto, or Tex-Mex Veggie Tacos with Tomato Salsa and Chipotle Mayo. Plus, everyone can tuck into desserts such as White Chocolate, Almond and Raspberry Ripple Brownies. These recipes will provide easy meals with even easier clean-up, giving you and your crowd maximum flavour with minimum effort.

Leseprobe

SHEET PAN DINNERS

SHEET PAN DINNERS

Over 150 all-in-one dishes, including meat, fish, vegetarian and vegan recipes

JENNY TSCHIESCHE & LIZ FRANKLIN

Photography by Steve Painter

Designer Paul Stradling

Desk Editor Emily Calder

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Photography & prop styling Steve Painter

Food stylist Lucy McKelvie

Indexer Vanessa Bird

First published in 2022 by

Ryland Peters & Small

20–21 Jockey’s Fields,

London WC1R 4BW

and 341 E 116th St,

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Jenny Tschiesche 2018, 2022, Liz Franklin 2018, 2022.

Design and photographs copyright © Ryland Peters & Small 2018, 2022.

Please note recipes in this collection were previously published in Sheet Pan Cooking (2018) by Jenny Tschiesche and Vegetarian Sheet Pan Cooking by Liz Franklin (2018).

ISBN: 978-1-78879-468-8

eISBN: 978-1-78879-488-6

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Printed in China

NOTES

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience; however it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified. A teaspoon is 5 ml, a tablespoon is 15 ml.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

CONTENTS

INTRODUCTION

MEAT

POULTRY

FISH

VEGETARIAN

VEGAN

SIDES & SALADS

SWEET THINGS

INDEX

RECIPE CREDITS

INTRODUCTION

Modern life is busy, chaotic, and full on. Sometimes getting dinner on the table seems like the hardest thing to do after a long day, let alone trying to think up something nutritious everyone will like. It is surprising, therefore, that out of all the modern gadgets in our kitchens designed to make our lives easier, the greatest piece of equipment of them all turns out to be the simplest; the sheet pan, also known as the baking tray or roasting tin. As you will find out in this book, you barely need anything else, apart from a knife or two and (occasionally) a frying pan/skillet.

Above all, this book is for families, particularly those parents who want to ensure that the next generation grow up with a real food culture, not a processed food culture. I’m a nutritionist who works away from home, running workshops or in clinic, and this one pan way of cooking has, on so many occasions, saved me from the edge of madness. It’s one of those methods that really requires very little thought and, importantly, little skill. While I am a recipe developer, I am not a chef so you won’t find you’re being expected to use any fancy culinary skills in this book. What you will find is simple recipes that are achievable by all.

I spent several years studying for a nutrition degree at the Institute of Optimum Nutrition while raising a family, and learnt the hard way that family life and healthy eating do not always go hand in hand. Once I graduated, I set about advising groups of parents, young athletes and those in the corporate environment on well-being and optimal nutrition through workshops and in my nutrition clinic. As time went by I realized that whilst theory is a good thing, practical advice is even better. The practical advice that spoke loudest and reaped the greatest benefits seemed to be in the form of simple recipes.

What started out as developing recipes for my workshops and clients grew in an unexpected direction. I was soon developing recipes for major health campaigns run by the BBC and Cancer Research to name a few as well as for many large brands of kitchenware. It’s something I have developed a real passion for and simply love to do. I’ve worked in schools, for sports organisations and individuals and one of the things that makes me most excited is working with families to make healthy eating easier, whether it is making lunchboxes more interesting or dinner times less stressful.

Each recipe or recipe combination in this book aims to present the opportunity to consume multiple vegetables as well as the right balance of other food groups. In particular I include the right kinds of fats, i.e. those our body knows how to break down and metabolize, and the right kinds of protein from identifiable sources and in an unadulterated and unprocessed (other than cheese, of course) form. The simplicity of a meal that combines some protein, some fat and some carbohydrate, is something our bodies will thank us for both now and in years to come. It’s a way of eating we were designed to benefit from. Whilst some are lighter meals others are full-on family feasts, and some are even dinner-party worthy. I’ve also made suggestions regarding which recipes might work well alongside one another.

Way back when man discovered fire and the benefits provided by fire, the culinary possibilities exploded and we really started thriving and surviving as a species. Nowadays, we are not thriving so much, and you could argue we are not surviving either. More like hanging on by our fingernails. Some experts believe this current generation of children may not outlive their parents and that’s largely due to the environment in which children are growing up. One of the issues with modern living is the abundance of processed junk food. This book aims to show you just how easy and how simple a step it is to take to create colourful, diverse tray bakes. These are the sorts of meals that the whole family will enjoy, making it possible to sit down together for a meal. If that’s not a possibility due to your varied time schedules then simply leave some portions on low in the oven for later; or save the leftovers from the night before and serve these up the following day in lunchboxes or as an earlier evening meal for younger children.

One piece of advice is this; do not get stressed about providing foods that your children will eat every meal. Even when they do refuse to eat something remember that so long as they are exposed to that foodstuff regularly it won’t become an issue. Just don’t force them to eat it. With cooking on a sheet pan children can also get involved as it is such a simple method of cooking. Experience and scientific studies tell us that those who are involved in the process of creating a meal are far more likely to consume that meal too.

This book will show you that real food meals are not rocket science. They are not complicated and they don’t take a huge amount of your time. It’s about making the oven do the work. As you gain confidence with this method of cooking you’ll find there are so many possibilities and with each you’ll free up more of your valuable time. There’s now no need to compromise.

Real food ingredients are the very basis of healthy eating. Creating recipes that combine real food ingredients in a nutritionally balanced way has been a pleasure and a joy. I hope that you too can gain from the simplicity of the recipes shared as part of this book.

STORECUPBOARD EXPLANATIONS

Stevia powder This is a natural sweetener that is known to have a glycaemic index of zero. What that means is that it doesn’t raise your blood sugar levels when you eat it. However, when purchasing stevia powder be clear in what you are looking for. You want as pure as possible without added artificial sweeteners. Buying the powder in a pure form means you can use tiny amounts in place of larger amounts of sugar because it is so sweet. So for example, 200 g/1 cup sugar is equivalent to about ½ teaspoon stevia.

Coconut sugar This is a natural sugar made from the sap of the coconut tree. Unlike white, refined sugar, it is known to retain quite a few nutrients found in the coconut palm. The Philippine Department of Agriculture measured the glycaemic index of coconut sugar as 35. This is much lower than table sugar, which is somewhere around 65.

Garlic powder This is dehydrated ground garlic and it gives the flavour but not texture of fresh garlic to a dish.

Onion powder This is made from dehydrated onions that have been ground into a powder. Of course you will get great flavour from this condiment.

Mustard powder This is made from grinding mustard seeds. It’s not as pungent as the jars of mustard we use with cooked meat. It’s a fantastic flavour provider though, especially in marinades and burgers.

Tamari or coconut aminos Soy sauce is made to varying standards and sometimes with unwanted additives. Buying tamari, which is a gluten-free version of soy sauce, is often a good way to buy purer soy sauce. If you want a soy-free version, then coconut aminos are recommended.

Tempeh This is a fermented soy food. Fermented foods in general are very good for our gut health as they help to populate the gut with better bacteria.

Miso This is another fermented soy product that not only provides beneficial bacteria for the gut but also gives dishes a satisfying ‘umami’ taste.

Kefir/Greek yogurt Both kefir and good quality Greek yogurt contain probiotic bacteria which have been shown to improve the populations of good bacteria in the gut. This in turn can provide a boost to the immune system. Kefir can be purchased from health food stores or Polish supermarkets.

Coconut milk yogurt For those who want a creamy, dairy-free alternative to yogurt, there’s a range of non-dairy coconut milk-based yogurts now on the market.

Ghee This is butter that has had the moisture, proteins and sugars removed. It therefore doesn’t burn. It’s also a source of Vitamins A, D and K2 fats.

Coconut oil The structure of coconut oil, being primarily Medium Chain Triglycerides (other saturated fats are mostly Long Chain), means it is very easily digested. It requires very little bile and few digestive enzymes to break down coconut oil.

Balsamic glaze This glaze should be made from a combination of cooked grape must and balsamic vinegar, which creates a mellower and less tart flavour than balsamic vinegar on its own.

Plantains Although part of the banana family they do need cooking before eating. Ripe plantain is used in a variety of dishes, both savoury and sweet. In this book I’ve used fried plantain chips as a gluten-free crispy coating for chicken nuggets.

EQUIPMENT EXPLANATIONS

Baking multiple whole meals on sheet pans calls for at least two different-sized pans. In the course of writing this book I have trialled a lot of different sheet pans. I would say my favourites have been stoneware, stainless steel or silicone for ease of use and taste reasons. I am sure you will have an inclination about which you might prefer, but if you don’t and are just starting out, the stainless steel is probably the most cost-effective place to start.

The sizes I tend to use are a small dish, such as a loaf pan, 450 g/1 lb. or 900 g/2 lb. in capacity, a 20 x 20 cm/8 x 8 in. sheet pan and a large roasting pan. Of course some implements such as spatulas, fish slices and wooden spoons have also been essential, as have adjustable measuring spoons to help get the balance of spices, herbs and other additions right.

I love having a food processor handy for making dishes even more quickly, especially sauces for some of the saucier tray bakes. Being able to finely chop onions, garlic and herbs, for example, in a food processor makes the whole process that much less hassle. That doesn’t mean you have to make a large investment (or any at all if you are handy with a knife and can cut things fine, unlike me) as even a manual food processor can help speed things up a little.

This book will open up a range of possibilities as far as roasting vegetables go, and to that end will make some vegetables far more appealing to some, let’s say limited palates, than they have been previously.

WHAT VEGETABLES TO ROAST?

When you mention ‘roast vegetables’ to people they tend to respond with ‘oh yes, we love roasted Mediterranean veg in our household’ or indeed ‘we love roast potatoes with our Sunday lunch’. However, you can roast so many more vegetables than either of these two common examples allow for. If you’re not sure if a particular vegetable can be roasted, my recommendation is to just give it a try. It might not end up being your favourite way to eat that vegetable, but it’s definitely worth the experiment to find out.

A Good dose of good fat Toss your chopped vegetables in sufficient oil to coat evenly. Ideal oils include olive oils, ghee, butter (melted) or coconut oil. One sheet pan may need 1–2 tablespoons oil/fat. The exception to this is aubergine/eggplant where you’ll need up to 3 tablespoons oil for a large aubergine/eggplant because they absorb so much of the oil, but then that’s part of their appeal. The oil/fat greatly improves the cooking and flavour.

Add some seasoning Most vegetables benefit from the addition of sea salt and often some pepper too. You can also add other flavoursome seasoning such as vinegar, spices and herbs to really make the flavours come alive.

Choose the sheet pan carefully In order that the vegetables cook evenly there should be a bit of space in the pan you’re baking them in. For this reason it’s good to have more than one sheet pan available to you at any one time. If the vegetables are too crowded they tend to steam rather than bake. That’s not the texture nor the taste that you’re looking for.

Preheat the oven Make sure your oven is hot before you put the vegetables in. I like to roast my vegetables at 200˚C (400˚F) Gas 6. There are exceptions to this. For example roasted potatoes are better and crispier at hotter temperatures.

When are they cooked? The cooked vegetables should be tender when a fork is poked into them. They may also be some charred bits on the edges.

General roasting times for vegetables Cooking times are for roasting vegetables at 200˚C (400˚F) Gas 6. Root vegetables: 35–45 minutes, depending on how small you cut them.

Cruciferous vegetables: 15–25 minutes, depending on how small you cut them.

Green Vegetables and Nightshades: 10–30 minutes, depending on how you cut them.

Onions: 30–45 minutes, depending on how crispy you like them and how you cut them.

MEAT

ALL-IN-ONE BREAKFAST

You’ll need just five ingredients for this simple one pan dish. It’s a delicious twist on the traditional breakfast of bacon and eggs and so quick to prepare you’ll make it all the time.

4 large field mushrooms

2 tablespoons olive oil

12 slices Parma ham/prosciutto or bresaola

4 eggs

1 tablespoon freshly chopped parsley

sea salt and freshly ground black pepper

SERVES 2

Preheat the oven to 220˚C (425˚F) Gas 7.

Place the mushrooms on a sheet pan with sides. Drizzle over the olive oil and season with salt and pepper.

Bake in the preheated oven for 15 minutes. Check that the mushrooms are almost cooked through. If not, cook for up to a further 5 minutes.

Add the ham or bresaola to the sheet pan and crack the eggs on top.

Bake for another 7–10 minutes until the eggs are just cooked.

Remove from the oven, sprinkle over the fresh parsley and enjoy.

BREAKFAST SLICE

Who says breakfast food even exists? There are cultures where there is no such thing as breakfast food. Food is food and can be eaten at any meal. We often consider eggs to be predominantly a breakfast food so I’ve named this Breakfast Slice, but honestly, you could enjoy it any time of day.

6 eggs

2 medium courgettes/zucchini, grated

2 medium carrots, grated

2 onions, grated

5 slices unsmoked back bacon, finely chopped

1½ teaspoons dried mixed herbs

55 g/¼ cup ghee, plus a little more for greasing the pan

55 g/⅓ cup coconut flour

½ teaspoon sea salt

pinch of freshly ground black pepper

20 x 25-cm/8 x 10-in. sheet pan with sides, greased

SERVES 2–3

Preheat the oven to 200˚C (400˚F) Gas 6.

Whisk the eggs in a bowl until they are light and fluffy.

In a large bowl, mix together the eggs, grated vegetables, bacon, herbs, ghee, flour and seasoning.

Pour the mixture into the prepared sheet pan. Bake in the preheated oven for 45 minutes or until the top is golden brown and a fork inserted into the middle comes out clean. Serve immediately.

Serving Suggestion: Serve with baked mushrooms and sliced avocado.

BAKED EGGS WITH CHORIZO, TOMATO & SPINACH

A delicious mix of spicy chorizo and tangy tomatoes, combined with protein-rich eggs. A feast for the eyes, full of naturally colourful ingredients, this will be a filling dinner winner!

160 g/5¾ oz. frozen spinach (defrosted, excess liquid removed by squeezing through a sieve/strainer and roughly torn)

4 tablespoons chorizo sausage, roughly chopped

300 g/10½ oz. passata/strained tomatoes

¾ teaspoon sea salt

4 eggs

a handful of fresh baby spinach leaves (optional)

SERVES 2

Preheat the oven to 220˚C (425˚F) Gas 7.

Place the spinach, chorizo and passata/strained tomatoes in a small sheet pan with sides with the salt and stir to combine. Make four small wells in the mixture and break in the eggs.

Bake in the preheated oven for 25 minutes or until the egg whites are cooked. Serve immediately.

Serving Suggestion: Add fresh baby spinach leaves just before serving to wilt gently over the dish.

SWEET POTATO & KALE HASH WITH BAKED EGGS

Bacon and eggs combine with the ‘powerhouse’ flavours of sun-dried tomatoes and sweet potato and the super green leafy vegetable, kale, to create a delicious hash.

2 medium sweet potatoes (approx. 500 g/1 lb. 2 oz.), peeled and grated

65 g/¾ cup baby kale leaves or the same amount of kale, destalked and chopped

6 slices unsmoked back bacon, thinly sliced

1½ tablespoons dried oregano

90 g/½ cup sun-dried tomato pesto or sun-dried tomato paste

1 tablespoon olive oil

6 eggs

SERVES 2–4

Preheat the oven to 200˚C (400˚F) Gas 6.

Mix the sweet potato with the kale, bacon, oregano, pesto/paste and olive oil. Place the mixture into a sheet pan with sides and bake in the preheated oven for 15 minutes.

Make six holes in the mixture and then crack in the eggs. Bake for a further 7–10 minutes until the eggs are just cooked. Serve.

HONEY & MUSTARD SAUSAGE BAKE

Ah, honey and mustard, a classic flavour combination and one we have loved for years as a family. When I knew I would be creating an oven-based recipe book this combination with sausages immediately came to mind. This dish is one of those classics that gets made again and again and again.

3 red onions, cut into thin wedges

3 medium sweet potatoes, peeled and cut lengthways, then into 1-cm/½-in. semi-circles

300 g/10½ oz. asparagus, washed and trimmed

10 chestnut mushrooms, wiped clean

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons wholegrain mustard

2 tablespoons honey

24 chipolatas

SERVES 6

Preheat the oven to 200˚C (400˚F) Gas 6.

Combine the vegetables in a large sheet pan with sides with the olive oil and salt and bake in the preheated oven for 10 minutes.

Meanwhile, combine the mustard and honey in a large bowl and stir in the sausages, leaving them to marinate for 10 minutes or so.

Add the sausages and the marinade to the sheet pan and give everything a good stir.

Bake for a further 25 minutes until the sausages are cooked through. Serve.

PORK MEATBALLS WITH SPROUTS & SWEET POTATO

Brussels sprouts – love them or hate them? Hopefully this combination will persuade you that they really are a welcome addition to some dishes. Trust me!

1 large onion, finely chopped

2 teaspoons garlic salt

1 kg/2¼ lb. minced/ground pork

½ teaspoon ground mace

½ teaspoon dried thyme

⅛ teaspoon white pepper

500 g/1 lb. 2 oz. Brussels sprouts, trimmed

3 small sweet potatoes (approx. 500 g/1 lb. 2 oz. peeled weight), peeled and cut into 2-cm/¾-in. cubes

4 tablespoons olive oil

½ teaspoon sea salt

3 garlic cloves, crushed

fresh thyme, to serve

SERVES 4

Preheat the oven to 200˚C (400˚F) Gas 6.

In a large bowl, mix together the onion, garlic salt, pork, ground mace, dried thyme and white pepper. Roll into table tennis-sized meatballs. Set aside.

Toss the sprouts and sweet potatoes in the olive oil, sprinkle over the salt and stir in the crushed garlic.

Put the vegetables on a large sheet pan with sides and bake in the preheated oven for 20 minutes.

Add the meatballs to the sheet pan, then bake for a further 25 minutes until the meatballs are cooked through. Serve with fresh thyme leaves scattered over the dish.

SAUSAGE, CELERY & TOMATO BAKE