Use one pan to get dinner done

One Cheesy Onion Chicken Breasts with Broccoli

It seems like my oven has been getting a break lately, and my Instant Pot has been taking over the kitchen.

This book made me get back to the basics and enjoy something different with “The Ultimate One-Pan Oven Cookbook” by Julia Konovalova.

With recipes using a sheet pan, Dutch oven or roasting pan, this book cooks both main and side dish together so you’re not juggling different temperatures or struggling with timing, something that is always a problem with me.

The recipes are divided into seven chapters: Oven-Made Breakfasts, Complete One-Pan Oven Meals, Hands-Off Main Dishes, Simple Soups, Salads and Sandwiches, Easy Sides, One Pan, Many Nibbles and Delicious and Unique Desserts.

Oven-Made Breakfasts include Sheet Pan Breakfast with Bacon, Potatoes and Mushrooms; Mango-Chili French Toast and Easy Oven-Boiled Eggs.

Complete One-Pan Oven Meals include One-Pan Chicken with Rice and Peas, Hoisin Maple-Glazed Salmon with Vegetables and Hearty Roasted Pork Tenderloin with Sauerkraut and Apples.

Hands-Off Main Dishes include Chicken Thighs Stuffed with Ricotta and Broccoli, Family-Style Herb and Garlic Roasted Leg of Lamb and Roast Beef with Sun-Dried Tomatoes and Kalamata Olives Tapenade.

Simple Soups, Salads and Sandwiches include Oven-Fried Schnitzel Sandwiches, Turkey-Swiss Sliders with Cranberry Sauce and Caramelized Onion Oven Soup.

Easy Sides offer Roasted Brussels Sprouts with Apples and Bacon, Applesauce Cornbread and Easy Scalloped Potatoes and Carrots.

One Pan, Many Nibbles offers Addictive Garlic Cheese Toasts, Beet and Goat Cheese Tart and Sheet Pan Bean and Corn Nachos.

Things end on a sweet note with Delicious and Unique Desserts like Stunning Strawberry Slab Cake, Cake-Stuffed Peaches and Roasted Berries with Orange Mascarpone.

I made Cheesy Onion Chicken Breasts with Broccoli one evening for dinner. Off the top, I had to lie to the picky eaters at home as to what was in the breading — it is simply spices of onion powder, garlic powder, parsley and salt, but then the chicken is topped with a mixture of mayonnaise and cheese (shhh!) and onion. I don’t think the mayonnaise haters have found out yet. The chicken and the broccoli cooked together and was really good.

My husband really liked the broccoli, and I think everyone enjoyed the chicken, though some took the topping off and just ate the chicken part. It was nice that it all cooked together and didn’t need separate times.

I think there is a lot of variety in the book and would be helpful for weeknight meal planning.

“The Ultimate One-Pan Oven Cookbook” is published by Page Street Publishing. It is $21.99.

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Q&A With Julia Konovalova

* What is a recipe in your book you would recommend novice cooks try?

Try the Easy Chicken Thighs in Peanut Sauce with Green Beans (page 42)

Or Slightly more involved but very good Spicy Blackened Chicken Legs with Sweet Potatoes and Broccoli (page 41)

Or, very impressive but really easy and delicious Housing Maple-Glazed Salmon with Vegetables (page 45)

* What is your favorite recipe from the book?

Too many to choose but if I had to specify just one then it would be Stunning Strawberry Slab Cake. I’ve made it over a dozen times in the past year.

* Why do you think its important for people to cook at home instead of eating out?

It is important to cook at home for many reasons. You control what you put in your food and even when you are making slightly indulgent recipes, such as Cheesy Onion Chicken Breasts with Broccoli (page 50) for example, you still know what’s in your food as opposed to a restaurant that would most likely add twice as much cheese and mayo. Cooking at home is much cheaper than eating out, so even though some recipes call for more expensive cuts of meats, for example Family-Style Herb and Garlic Roast Leg of Lamb (page 76), it is still much more affordable than ordering the same dish at a restaurant for eight people. There are many more reasons but I’d like to mention just one more and it’s family. Gathering together in the kitchen or around a dining room table and eating the food cooked at home is one of the best memories that many people have. Nothing compares to sitting with the people you love and eating the food lovingly prepared. No need to combat with the noise level at the restaurants, no need to calculate tips. Cooking at home shouldn’t be difficult or complicated. It’s about gathering together, enjoying company, and sharing laughter.

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Contact Amy Phelps at aphelps@newsandsentinel.com

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