Quick and Easy Oven Recipes One Pan, No Fuss!
by Camilla Saulsbury
Trade Paperback, 240 pages
by Camilla Saulsbury
Trade Paperback, 240 pages
I must do at least one sheet pan meal a week. Or tray bake, as I have always called them. (Apparently that is the British term. Must have come with my part British blood.)Weekday meals where everything bakes on the same pan at the same time. Perfect.
And, just to up the game a bit, there is a whole book dedicated to expanding your sheet pan repertoire.
From breakfast to dessert, you will be inspired to new flavour combinations.
I have to admit my tray bakes were generally chicken oriented, but no more! Poultry, veggie, meats and even sweets!
Now dinner can cook itself while I watch Jeopardy with the dogs. They cheat, but that's okay.
From the Back Flap:
This book show how to make great meals more conveniently using a single sheet pan. These 200 recipes allow for individual ingredients to intensify flavors, and clean up is a breeze.
All that is needed is a sheet pan, an oven, and expert instructions and recipes from Camilla Saulsbury for creating some of these extraordinary meals (and desserts). The chapters are:
- The 25 Extra-Simple Pantry Meals -- Green Eggs and Ham Strata, Pesto Chicken Thighs with Roasted Baby Carrots, Oven-Fried Rice and Flatbread Mini Pizzas
- The Meatless Main Dishes -- vegetarian and vegan favorites like Persian Rice-Stuffed Butternut Squash, Chili-Glazed Tofu with Asparagus Rice and Frittata
- Great fish and seafood main dishes include Coconut Lime Fish and Roasted Plaintains
- For poultry dishes, Rosemary Chicken with Balsamic-Roasted Brussel Sprouts or Dijon Chicken with Crisp Parsnip Fries give humble chicken a whole new twist
- The sweets with a simple sheet pan are simply sumptuous -- from Chewy Coconut Trail Mix Bars and Sour Cream Vanilla Pound Cake to Cinnamon Sugar Phyllo Fruit Crisp.
Combine spiced, minted lamb meatballs, zucchini, cherry tomatoes and a splash of olive oil on a sheet pan, put it in the oven and spend the next 25 minutes relaxing, waiting for this fresh, aromatic meal to finish cooking.
Makes 4 servings
• Preheat oven to 400°F (200°C)
• 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil and sprayed with nonstick cooking spray
1 lb lean ground lamb 500 g
3 cloves garlic, minced 3
1⁄3 cup finely chopped green onions 75 mL
4 tbsp chopped fresh mint, divided 60 mL
1 tsp ground cumin 5 mL
Salt and freshly cracked black pepper
3 zucchini, halved lengthwise, then cut into 11⁄2-inch (4 cm) chunks 3
11⁄2 cups cherry or grape tomatoes 375 mL
2 tbsp olive oil 30 mL
Yogurt Tahini Sauce
1⁄2 cup plain yogurt 125 mL
1⁄4 cup well-stirred tahini 60 mL
2 tbsp freshly squeezed lemon juice 30 mL
1. Meatballs: In a large bowl, combine lamb, garlic, green onions, half the mint, cumin, 3⁄4 tsp (3 mL) salt and 1⁄2 tsp (2 mL) pepper until just combined (be careful not to overmix). Shape into 11⁄2-inch (4 cm) meatballs. Arrange meatballs on prepared pan, spacing evenly.
2. In a large bowl, toss together zucchini, tomatoes and oil. Season with salt and pepper. Arrange vegetables around meatballs.
3. Roast in preheated oven for 23 to 28 minutes or until meatballs are browned and no longer pink inside, zucchini is tender and tomatoes are beginning to burst. Sprinkle with the remaining mint.
4. Sauce: Meanwhile, in a small bowl, whisk together yogurt, tahini and lemon juice. Season to taste with salt. Serve sauce with meatballs and vegetables.
Sheet Pan Clam Bake, pg 126, fish & seafood meals
No need to head to the beach: this sheet pan preparation delivers the New England flavors of a classic clam bake to your kitchen anytime.
Makes 4 servings
• Preheat oven to 450°F (230°C)
• 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil
1 lb small yellow-fleshed or white new potatoes 500 g
1 tbsp olive oil 15 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp freshly cracked black pepper 1 mL
1 lb mussels, scrubbed 500 g
1 lb littleneck clams, scrubbed 500 g
2 corn cobs, cut crosswise into 2-inch (5 cm) pieces 2
1 package (12 oz/375 g) smoked sausage, cut into 2-inch (5cm) pieces 1
1⁄4 cup unsalted butter, cut into small pieces 60 mL
2 tsp Old Bay or other seafood seasoning 10 mL
1 lb jumbo shrimp, peeled and deveined 500 g
Chopped fresh parsley
1. On prepared pan, toss potatoes with oil, salt and pepper. Spread in a single layer. Roast in preheated oven for 20 to 25 minutes or until potatoes are slightly tender.
2. Remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with butter and Old Bay seasoning. Roast for 8 minutes.
3. Remove pan from oven and scatter shrimp over pan; stir to combine, then spread evenly over pan. Roast for 3 to 6 minutes or until mussels and clams have opened, shrimp are pink and opaque and potatoes are tender. Discard any mussels or clams that do not open.
4. Scoop seafood mixture into bowls with any accumulated juices and serve with any of the suggested accompaniments, as desired.
To make your own seafood seasoning, combine 3⁄4 tsp (3 mL) celery salt, 1⁄2 tsp (2 mL) freshly ground black pepper, 1⁄2 tsp (2 mL) sweet paprika and a pinch of cayenne pepper.
It is best to discard any mussels or clams that do not open after cooking because that is a strong indicator that they are not safe to eat.
Decadent Carrot Cake with Cream Cheese Frosting, pg 220, sheet sweets
Children, including those who claim an aversion to vegetables, are drawn to carrot cake. Perhaps it’s because the carrots create a moistness that plays up the sweet spices of the cake, and accent the component everyone loves most: the tangy cream cheese icing.
Makes 24 servings
• Preheat oven to 350°F (180°C)
• 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper and sprayed with nonstick cooking spray
21⁄3 cups all-purpose flour 575 mL
21⁄2 tsp ground cinnamon 12 mL
2 tsp baking soda 10 mL
11⁄2 tsp ground ginger 7 mL
3⁄4 tsp salt 3 mL
2 cups granulated sugar 500 mL
4 large eggs 4
1 can (8 oz/227 mL) crushed pineapple, with juice 1
1 cup vegetable oil 250 mL
21⁄2 cups shredded carrots 625 mL
2 cups confectioners’ (icing) sugar 500 mL
1 lb cream cheese, softened 500 g
1⁄2 cup unsalted butter, softened 125 mL
1. Cake: In a medium bowl, whisk together flour, cinnamon, baking soda, ginger and salt.
2. In a large bowl, whisk together sugar and eggs until blended. Whisk in pineapple and oil until blended. Stir in flour mixture until just blended. Stir in carrots. Spread batter evenly in prepared pan.
3. Bake in preheated oven for 25 to 30 minutes or until a tester inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack.
4. Frosting: In a large bowl, using an electric mixer on medium-high speed, beat confectioners’ sugar, cream cheese and butter until smooth and creamy (do not overbeat). Spread frosting over top of cooled cake. Refrigerate until ready to serve.
You can shred the carrots using the large holes of a handheld grater, or in a food processor using the large-hole grater/shredder attachment.