colleenmomof2
Well-known member
Weight has been creeping up again. Too much celebrating the good life smileys/wink.gif Heading out to Aldi's to score some of both. Colleen
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Planning sheet pan meals this week - mostly fish and veggie. Anyone else?
- Thread starter colleenmomof2
- Start date
colleenmomof2
Well-known member
Our basic sheet pan method - super easy smileys/wink.gif
Surround frozen fish filets with veggies that will cook in the same time as fish. Often precook harder veggies and coat all with yogurt spice blend. Have used baked potatoes cut into wedges and coated in EVOO with rosemary, leftover cauliflower and broccoli coated in yogurt and garam masala, fresh thin green beans squirted with lemon or lime, zucchini rounds or spirals.
Last night I made ahi and brussels sprouts - both frozen. The tuna coated with ginger mayo and the sprouts with EVOO, maple syrup and bacon. At 450 degrees, I stirred the sprouts and flipped the fish at 5 and 10 minutes. Of the 3 pieces of ahi, 2 were just slightly overcooked and 1 was just slightly undercooked. Colleen
Surround frozen fish filets with veggies that will cook in the same time as fish. Often precook harder veggies and coat all with yogurt spice blend. Have used baked potatoes cut into wedges and coated in EVOO with rosemary, leftover cauliflower and broccoli coated in yogurt and garam masala, fresh thin green beans squirted with lemon or lime, zucchini rounds or spirals.
Last night I made ahi and brussels sprouts - both frozen. The tuna coated with ginger mayo and the sprouts with EVOO, maple syrup and bacon. At 450 degrees, I stirred the sprouts and flipped the fish at 5 and 10 minutes. Of the 3 pieces of ahi, 2 were just slightly overcooked and 1 was just slightly undercooked. Colleen
michael-in-phoenix
Well-known member
Did 6 lbs. of chicken on two half-sheet pans using the NYT Chicken Shawarma recipe...
...Friday night.
It is so easy and so good!
Michael
...Friday night.
It is so easy and so good!
Michael
cynupstateny
Well-known member
Colleen, I read your last line as "I was slightly undercooked" and thought..I feel that way too!
mariadnoca
Moderator
I really like this oven roasted ratatouille
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Serves 6.
Ingredients
2 medium eggplants, about 450 grams (1 pound), cubed
2 medium zucchini, about 450 grams (1 pound), cut into bite-size chunks
4 ripe tomatoes, about 450 grams (1 pound), cut into bite-size chunks
1 red bell pepper, about 200 grams (7 ounces), seeded and sliced
2 medium onions or shallots, about 250 grams (9 ounces), thinly sliced
2 cloves garlic, crushed with the flat of your knife
2 sprigs of fresh rosemary (or 1/2 teaspoon dried)
2 sprigs of fresh thyme (or 1/2 teaspoon dried)
60 ml (1/4 cup) olive oil
1 1/2 teaspoons fine sea salt
Instructions
Preheat the oven to 180°C (350°F).
Put all the vegetables and herbs on a rimmed baking sheet.
Drizzle with the olive oil, sprinkle with the salt, and combine with your (clean) hands. Make sure the garlic is buried under the vegetables so it won't burn.
Cover the vegetables loosely with a piece of foil, and bake for 45 minutes. At this point, the vegetables should be cooked through but not colored.
Remove the foil and bake for another 30 minutes, keeping an eye on the progress, until the vegetables have browned to your liking.
Serve immediately, or allow to cool to room temperature and refrigerate until the next day.
Notes
Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time.
cnz.to/recipes/vegetables-grains/oven-roasted-ratatouille-recipe/
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Serves 6.
Ingredients
2 medium eggplants, about 450 grams (1 pound), cubed
2 medium zucchini, about 450 grams (1 pound), cut into bite-size chunks
4 ripe tomatoes, about 450 grams (1 pound), cut into bite-size chunks
1 red bell pepper, about 200 grams (7 ounces), seeded and sliced
2 medium onions or shallots, about 250 grams (9 ounces), thinly sliced
2 cloves garlic, crushed with the flat of your knife
2 sprigs of fresh rosemary (or 1/2 teaspoon dried)
2 sprigs of fresh thyme (or 1/2 teaspoon dried)
60 ml (1/4 cup) olive oil
1 1/2 teaspoons fine sea salt
Instructions
Preheat the oven to 180°C (350°F).
Put all the vegetables and herbs on a rimmed baking sheet.
Drizzle with the olive oil, sprinkle with the salt, and combine with your (clean) hands. Make sure the garlic is buried under the vegetables so it won't burn.
Cover the vegetables loosely with a piece of foil, and bake for 45 minutes. At this point, the vegetables should be cooked through but not colored.
Remove the foil and bake for another 30 minutes, keeping an eye on the progress, until the vegetables have browned to your liking.
Serve immediately, or allow to cool to room temperature and refrigerate until the next day.
Notes
Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time.
cnz.to/recipes/vegetables-grains/oven-roasted-ratatouille-recipe/
colleenmomof2
Well-known member
Will make this tonight! Thank-you for sharing!
We love ratatouille. I don't have eggplant and will miss it but have everything else. So more like Briami. Or, maybe I'll go try to score an eggplant smileys/wink.gif
Love Clotilde and C&Z! Wonder what she's been up to since her last post in Jan. '19? Maybe another book! Colleen
We love ratatouille. I don't have eggplant and will miss it but have everything else. So more like Briami. Or, maybe I'll go try to score an eggplant smileys/wink.gif
Love Clotilde and C&Z! Wonder what she's been up to since her last post in Jan. '19? Maybe another book! Colleen
colleenmomof2
Well-known member
smileys/wink.gif That 1 does look like an i.
Ended up slicing the undercooked piece and serving on salad with sesame dressing - yummy. Colleen
Ended up slicing the undercooked piece and serving on salad with sesame dressing - yummy. Colleen
mariadnoca
Moderator
The first time I made it everything was from my garden, but won
colleenmomof2
Well-known member
REC: Oven-Roasted Chicken Shawarma (NYTimes)
Thanks for this sheet pan suggestion, Michael! Was able to confirm that RecipeZazz recipe at link is the same as Sam Sifton's on NYT site by using Firefox workaround smileys/wink.gif
https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma
Colleen
"This recipe from Sam Sifton at the NYTimes is so amazing I just had to share it here. Not only is it flavorful but extremely easy - just marinate, roast and serve. It reminded me of the wonderful wraps we enjoyed for lunch on a trip to Israel. The open-air lunch stands included grilled chicken, falafel or lamb wrapped in pita and were served up with crisp cucumbers, tomatoes and a refreshing tzaziki-like white sauce - yum! The chicken should marinate from 1 to 12 hours so plan ahead - very easy to throw together before work and cook up for dinner. While it isn't Israel or cooked on a rotisserie it is certainly delicious and is do-able at home!"
Oven-Roasted Chicken Shawarma (NYTimes)
Original recipe yields 5 servings
Marinade
* 2 lemons, whole (juiced)
* 1/2 cup olive oil (plus)
* 1 tablespoon olive oil
* 6 cloves garlic, peeled, smashed and minced
* 1 teaspoon kosher salt
* 2 teaspoons freshly ground black pepper
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 1/2 teaspoon turmeric
* Ground cinnamon, pinch
* Red pepper flakes, to taste
Chicken
* 2 pounds boneless skinless chicken thighs
* 1 large red onion (peeled and quartered)
Garnish
* 2 tablespoons chopped fresh parsley
Step 1
Prepare the marinade for the chicken by whisking together the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Step 2
When ready to cook, heat oven to 425F degrees (220C - gas mark 7). Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Step 3
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into strips.
Step 4
(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Step 5
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Tips & Variations from RecipeZazz:
* Marinating at least 1 hour will add flavor but all day while you're at work is better!
* I omitted the red pepper flakes - it was spicy enough for me, especially as the spicy flavors were enhanced in the leftovers the next day.
* Great with pita but it would also be nice on a rice pilaf.
* An easy white sauce can be made by combining 1 cup plain yogurt, 1/4 mayo, juice of 1/2 lemon, and 1 clove minced garlic - or use a tzazki sauce
https://www.recipezazz.com/recipe/oven-roasted-chicken-shawarma-nytimes-25412
Thanks for this sheet pan suggestion, Michael! Was able to confirm that RecipeZazz recipe at link is the same as Sam Sifton's on NYT site by using Firefox workaround smileys/wink.gif
https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma
Colleen
"This recipe from Sam Sifton at the NYTimes is so amazing I just had to share it here. Not only is it flavorful but extremely easy - just marinate, roast and serve. It reminded me of the wonderful wraps we enjoyed for lunch on a trip to Israel. The open-air lunch stands included grilled chicken, falafel or lamb wrapped in pita and were served up with crisp cucumbers, tomatoes and a refreshing tzaziki-like white sauce - yum! The chicken should marinate from 1 to 12 hours so plan ahead - very easy to throw together before work and cook up for dinner. While it isn't Israel or cooked on a rotisserie it is certainly delicious and is do-able at home!"
Oven-Roasted Chicken Shawarma (NYTimes)
Original recipe yields 5 servings
Marinade
* 2 lemons, whole (juiced)
* 1/2 cup olive oil (plus)
* 1 tablespoon olive oil
* 6 cloves garlic, peeled, smashed and minced
* 1 teaspoon kosher salt
* 2 teaspoons freshly ground black pepper
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 1/2 teaspoon turmeric
* Ground cinnamon, pinch
* Red pepper flakes, to taste
Chicken
* 2 pounds boneless skinless chicken thighs
* 1 large red onion (peeled and quartered)
Garnish
* 2 tablespoons chopped fresh parsley
Step 1
Prepare the marinade for the chicken by whisking together the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Step 2
When ready to cook, heat oven to 425F degrees (220C - gas mark 7). Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Step 3
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into strips.
Step 4
(To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
Step 5
Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Tips & Variations from RecipeZazz:
* Marinating at least 1 hour will add flavor but all day while you're at work is better!
* I omitted the red pepper flakes - it was spicy enough for me, especially as the spicy flavors were enhanced in the leftovers the next day.
* Great with pita but it would also be nice on a rice pilaf.
* An easy white sauce can be made by combining 1 cup plain yogurt, 1/4 mayo, juice of 1/2 lemon, and 1 clove minced garlic - or use a tzazki sauce
https://www.recipezazz.com/recipe/oven-roasted-chicken-shawarma-nytimes-25412
colleenmomof2
Well-known member
On a search for eggplant - decided to make it with
eggplant and a small sliced potato so I'm looking forward to making later this morning. We had salmon and broccoli sheet pan last night instead - with peaches! Colleen
eggplant and a small sliced potato so I'm looking forward to making later this morning. We had salmon and broccoli sheet pan last night instead - with peaches! Colleen
michael-in-phoenix
Well-known member
Thanks for posting the recipe. Note: I always do the pan-fry in step 4. Adds a lot!