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lindag

Sheet pan Dinners

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Lately, because of the hot weather, I’ve gotten into sheet pan recipes and I’ve found the perfect summertime easy meals.

Fresh vegetables that include asparagus, red onion, radish, carrot, bell pepper and yellow potato wedges.  Roasted for 10 minutes (or so) then added some fresh wild-caught cod fillets and back into the oven for another 10+ minutes.  Drizzled it with balsamic vinegar and it was wonderful.

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Posted (edited)

I've never heard of sheet pan recipes before, but your idea sounds brilliant.  Thanks for posting it.

 


Edited by Darienne (log)
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Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

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Sheet pan meals were a real "thing" a few years back, I remember being paid to write a few articles about them.

 

Tonight's dinner is almost but not quite that...potatoes, cauli and broccoli roasted in the oven, but the chicken cutlets are pan-fried.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Yes as @chromedome mentioned it became a term a few years ago. Part of "easy cooking" blog and instagram trend. Basically roasting things on the same sheet pan - how novel!  But it works. You just have to gauge the timing of different elements.

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I wrote a cookbook for Ninja's new (at the time) digital air-fry convection oven that was all done on the sheet pan that comes with the oven. I discovered that with a little ingenuity, you can make a lot of meals on a sheet pan. For instance, I developed a recipe for an oven version of a shrimp boil, and found a way to do oven versions of typical stir-fry dishes. Fajitas are amazingly easy to do on a sheet pan, if you just time the veg and meat components corectly.

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Tycoon Henry Kayser, starting with a cement business, built his empire with the motto “Find a need and fill it.”

 

Today we seem to be inundated with “fills” in search of “needs”.

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2 hours ago, Margaret Pilgrim said:

Tycoon Henry Kayser, starting with a cement business, built his empire with the motto “Find a need and fill it.”

 

Today we seem to be inundated with “fills” in search of “needs”.


Touché. However, as messy as my cooking adventures can be, I am drawn to techniques that cut the clean up a bit. 

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PastaMeshugana

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10 hours ago, Margaret Pilgrim said:

Tycoon Henry Kayser, starting with a cement business, built his empire with the motto “Find a need and fill it.”

 

Today we seem to be inundated with “fills” in search of “needs”.

It's not necessarily a bad thing. The laser was derided as "a solution in search of a problem" for the first several years of its existence, and it wound up being a foundational technology once we got our collective head wrapped around its capabilities.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Potatoes, sweet potatoes, carrots, parsnip, swede mushrooms, capsicum, tomatoes all large cubes (not much of any one) Add a slab of pork belly on top, cross scored & liberally salted on the top (covering the veges) cook slowly ending with a grill to get crackling.

One pan and heavenly rendering of fat to cook the veges in.

 

(save the resulting leavings for future use)

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Plain roasted carrots (with oil and salt) are amazingly delicious. I don't know exactly what it is or why. Maybe the concentration of the flavor after roasting (evaporation) plus the caramelization. That plus some corkscrew pasta and feta cheese.

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Melissa Clark has several articles about this in the New York Times: one two three

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31 minutes ago, Alex said:

Melissa Clark has several articles about this in the New York Times: one two three

Yes her broccoli and shrimp has been mentioned here. (I am a fan girl in general of MC)  

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1 hour ago, MokaPot said:

Plain roasted carrots (with oil and salt) are amazingly delicious. I don't know exactly what it is or why. Maybe the concentration of the flavor after roasting (evaporation) plus the caramelization. That plus some corkscrew pasta and feta cheese.

I've posted this previously around here somewhere, but sheet pan roasting carrots with cumin gave off the most delicious aroma while they roasted.

And yet when I had them with my supper, the cumin was barely there. Odd, to say the least.

Yes, thumbs up on sheet pan roasted carrots.:B

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22 minutes ago, Toliver said:

I've posted this previously around here somewhere, but sheet pan roasting carrots with cumin gave off the most delicious aroma while they roasted.

And yet when I had them with my supper, the cumin was barely there. Odd, to say the least.

Yes, thumbs up on sheet pan roasted carrots.:B

 

I prefer the Kenji idea of a little pre cook so they are not beef jerky carrot. I do not par-boil  simply nuke with bit of water.

o

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