One-pan wonders

It’s Paczki Day. Mardi Gras. Shrove Tuesday. Fat Tuesday.

Whatever we call it — and whatever over-the-top indulgence, from paczki to pancakes, that we applaud it with — currently is a stately day of gluttony.

Tomorrow, however … 

Baked Tortellini with White Beans, Kale and Tomato Sauce

The Blade/Lori King

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What follows is Ash Wednesday, a commencement of Lent and a duration of introspection, austerity, and scapegoat in credentials for Easter.

In a Catholic Church, Lenten Fridays are meatless, yet fish is excusable as a protein. (Thus, a contentment of churches hosting fish fries as fund-raisers.)

But those same dishes we competence offer on a Friday during Lent are also ideal for meatless Mondays. And for a vegetarian’s daily diet. And for carnivores and omnivores, too, who positively don’t need to have beef during each meal.

On a Friday night, in particular, after a prolonged week of work, school, errands, and usually life in general, we wish an easy dinner. You don’t wish to put onward a lot of bid or, worse, understanding with a penetrate full of unwashed dishes.

Well, theory what? Ask, and we shall receive.

Each of today’s recipes is a one-pan meal, either that vessel is a stew dish, a baking sheet, or a skillet. Just brew adult a ingredients, bake, and be done.

Really. Truly.

Baked Tortellini with White Beans, Kale, and Tomato Sauce creates good use of preference items, such as quick-cooking uninformed pasta, a can of cannellini, and a jar of prepared marinara sauce. And rather than bubbling adult a kitchen by hot a vast pot of water, afterwards cooking and removal a pasta, and usually afterwards blending it with a accompaniments, all a reduction get influenced together in a same vessel to make a simple, gratifying casserole.

The Roasted Vegetable and Vegetarian Sausage Sheet Pan Meal gets churned on a pan, baked on a pan, and can even be served from a pan, if you’d like. It’s unusually easy to put together: repair it and forget it, as they say, until it’s time to lay down and suffer your beautiful, colorful all-in-one dinner. Don’t feel thankful to take detached a whole butternut squash, that would opposite a goal of this being a elementary supper; make your life easier by vouchsafing someone else do a work and shopping it pre-cubed.

And Skillet Spanakopita — otherwise famous as Greek spinach cake — looks impressive, clearly surfaced with phyllo roses. But all we do is brew together spinach with dual kinds of cheese for a bottom covering and afterwards press adult ethereal sheets of a really skinny brew (available in a freezer territory of a grocery store) to make a crisp, golden membrane for a top. While a normal recipe for this tasty dish, a loyal labor of love, requires mixed layers of brew and time-consuming folding to make triangular handheld pies, this chronicle is a one-pan masterpiece.

So either it’s Friday, Monday, or even tonight, these no muss, no bitch dishes will make your life most easier. And some-more delicious.

Remember, meatless dishes don’t have to be mundane. And one positively isn’t a loneliest number, if it’s referring to a volume of pans you’ll have to rinse after we eat.

Baked Tortellini with White Beans, Kale, and Tomato Sauce

1 garland kale, stemmed and roughly torn

4 tablespoons extra-virgin olive oil, divided

1/​2 teaspoon kosher salt

1/​4 teaspoon belligerent black pepper

1 15-ounce can canellini beans, emptied and rinsed

2 9-ounce packages uninformed tortellini (spinach and/​or cheese varieties)

1 24-ounce jar marinara sauce

1 crater unfeeling broth

1 crater panko bread crumbs

1 crater shredded Parmesan cheese

1 teaspoon dusty oregano

Preheat a oven to 375F. Mist a 9 by 13-inch baking plate with cooking spray.

Toss a kale in a prepared plate with 2 tablespoons of a olive oil, a salt, and peppers until good coated, afterwards brew in a beans and tortellini. Arrange a reduction uniformly in a bottom of a pan.

Pour a salsa over a mixture, swelling evenly. Carefully flow a gas over everything.

Cover with greased foil (greased side down) and sign well, afterwards send to a oven and bake until a tortellini are usually tender, about 20 minutes.

When a pasta is usually tender, mislay a plate from a oven and mislay a foil. Sprinkle a panko, Parmesan, and oregano over a tip of a dish, afterwards drizzle with a remaining 2 tablespoons olive oil. Return to a oven unclosed and bake until a particle commanding is frail and browned, about 20 minutes.

Yield: 6 to 8 servings

Source: Adapted from Molly Gilbert, One Pan and Done

 

Roasted Vegetable and Vegetarian Sausage piece vessel meal

The Blade/Lori King

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Roasted Vegetable and Vegetarian Sausage Sheet Pan Meal

1 bruise butternut squash, cut into 3/​4-inch cubes

1 bruise uninformed Brussels sprouts, ends trimmed, and left whole, halved, or quartered, depending on size, to about 3/​4 of an in. in size

2 tablespoons olive oil, and some-more for brushing

1 teaspoon kosher salt

1 12-ounce package (4 links) vegetarian Italian-style sausage, pierced several times with a pointy knife

2 middle yellow and/​or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch during their thickest point

1/​4 to 3/​4 teaspoon dejected red peppers flakes, according to feverishness tolerance

Freshly belligerent black pepper, to taste

Preheat oven to 400F.

On a piece pan, toss a squish and Brussels sprouts with a 2 tablespoons olive oil and a salt. Nestle a sausage links among a vegetables.

Distribute a onion wedges uniformly around a vessel and brush them with oil, afterwards shower a vegetables with red peppers flakes.

Roast for 40 to 45 minutes, branch a sausages median through, or until a vegetables are proposal and a sausages are commencement to brown.

Yield: 4 servings

Source: Adapted from foodiewithfamily.com

 

Skillet Spanakopita

The Blade/Lori King

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Skillet Spanakopita

1 tablespoon butter

20 ounces solidified chopped spinach, thawed and squeezed dry

1/​4 teaspoon salt

1/​4 teaspoon pepper

3 garlic cloves, minced

1/​8 teaspoon nutmeg

1/​8 teaspoon cayenne pepper

8 ounces crumbled feta cheese

6 ounces whole-milk ricotta cheese

4 scallions, sliced thin

2 vast eggs, easily beaten

2 tablespoons minced uninformed dill

1 sleeve of 14 by 9-inch sheets phyllo brew from a 1-pound box, thawed (about 20 sheets)

Olive oil spray

Preheat oven to 375F.

Melt butter in 10-inch non-stick oven-safe or expel iron skillet over middle heat. Add spinach, salt, and peppers and prepare until reduction is dry, about 4 minutes. Stir in garlic, nutmeg, and cayenne and prepare until fragrant, about 30 seconds. Remove from feverishness and let cold slightly.

Stir feta, ricotta, scallions, eggs, and dill into cooled spinach reduction until good combined. Spread uniformly in a skillet.

Take one piece of phyllo during a time and lay it prosaic on a purify opposite or silicone liner; mist liberally with oil spray. Crumple a oiled phyllo into a 2-inch round and place on tip of spinach reduction in a skillet. (It doesn’t matter if a brew tears; no one will see it, and phyllo is really ethereal once baked and will pulp anyway when served and eaten.) Continue with remaining phyllo sheets until aspect of a spinach is covered.

Transfer skillet to oven and bake until phyllo is golden brownish-red and crisp, about 30 minutes, rotating skillet median by baking. Remove from oven and let cold for 10 mins before serving.

Note: Phyllo brew is accessible in a freezer territory of a grocery store. Thaw it according to package directions.

Yield: 4 to 6 servings

Source: Adapted from America’s Test Kitchen, One-Pan Wonders

Contact Mary Bilyeu during 
mbilyeu@theblade.com
 or 419-724-6155 or on Twitter @BladeFoodPage.


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