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Thread: One pot or pan for suppers

  1. #16
    Bean bun going offline Ciel's Avatar
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    The recipe has the word sheet pan in the title but you actually need a pot and the sheet pan. From the new Food and Drink magazine.
    http://www.foodanddrink.ca/lcbo-ear/...&recipeID=8417
    Serves 6-8.

    I'm looking to see if the Martha Stewart website has the September issue recipe for a chicken breast that cooks on top of the stuffing. It was fun to read and could be a fun meal. I'll jot it down for posting another day.
    *Had to remember the actual recipe name and it's online! https://www.marthastewart.com/154262...grape-stuffing
    Last edited by Ciel; Sat, Sep 14th, 2019 at 01:01 PM.
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    Slow cooker stuffed pepper soup - dh says it looks more like stew - but it really is tasty - and lost left for another couple of meals

    https://www.tasteofhome.com/recipes/...d-pepper-soup/.
    Since I never have all the ingredients, my meals never taste the same

    In this case, I used ground turkey instead of beef, potato/celery water instead of tomato sauce and chicken broth instead of beef - also added mushrooms and celery leaves.


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    Smart Canuck Purdee's Avatar
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    you're like me, i rarely have all the ingredients and substitute a lot, but that's what's nice about cooking vs baking
    Quote Originally Posted by endi2000 View Post
    Slow cooker stuffed pepper soup - dh says it looks more like stew - but it really is tasty - and lost left for another couple of meals

    https://www.tasteofhome.com/recipes/...d-pepper-soup/.
    Since I never have all the ingredients, my meals never taste the same

    In this case, I used ground turkey instead of beef, potato/celery water instead of tomato sauce and chicken broth instead of beef - also added mushrooms and celery leaves.


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    Bean bun going offline Ciel's Avatar
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    @endi2000 -hey, the recipe uses beef broth and someone at home purchased a few tetras that are lingering in the pantry! I am printing off the recipe and trying it soon (stovetop variation, as the slow cooker is no more). Thanks! Green peppers were slightly less expensive than the brighter ones (even the ones on reduced price rack were kind of pricey, over $3 for two) so two of them were purchased.

    *made the recipe on Sunday and it tastes best hot-warm! Noticed that when the soup cools, I find the tomato sauce taste annoying. But I portioned some of the soup into two freezer bags and the rest has been enjoyed Sunday (lots!) and yesterday (straight out of the fridge).

    I cooked the soup for about 40min on the stovetop once the liquid started to bubble. Had to stir every 5 min. as the meat and rice tended to settle over the flame (centre) and stick. Taste is as good as promised!

    I think one day I'll use this recipe (cutting back on the tomato sauce) for a stuffed pepper oven trial!
    Last edited by Ciel; Tue, Sep 17th, 2019 at 02:34 PM.
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    Bean bun going offline Ciel's Avatar
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    I've reprinted the Slow Cooker Stuffed Pepper Soup recipe because I spent the morning looking for it and it cannot be located. But once I find the older copy, into the paper shredder it goes.

    Not sure I have tomato sauce on hand but everything else is in the pantry or fridge.
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    Bean bun going offline Ciel's Avatar
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    Bean bun going offline Ciel's Avatar
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    Squash and greens fans, here's a chicken meal in a pot! https://www.bonappetit.com/recipe/br...mustard-greens

    I have no idea about the chiles. I'd probably substitute some chili flakes for the peppers.
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    Bean bun going offline Ciel's Avatar
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    Chicken meal for two-have not heard of St. Andre cheese before. https://www.chicken.ca/recipes/chicken-standre
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    Bean bun going offline Ciel's Avatar
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    If you have cooked chicken on hand and noodles, there's a sheet pan meal to try!

    https://www.insidehalton.com/whatson...-with-flavour/
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    Bean bun going offline Ciel's Avatar
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    Ricardo was on today's Cityline episode with Sheet Pan Paella from his new cookbook: https://www.cityline.tv/recipe/dinne...-pan-paella-2/

    Note: the rice actually uses 4 cups of chicken broth and no wine, but Ricardo said if you want more flavour, reduce the chicken broth in the recipe to 3 cups plus add the 1 cup of white wine.

    It was random that I even noticed he was on the show as I was channel surfing (kind of procrastinating going outside to do yard work).
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    Ive made sheet pan suppers before usually with Bacon Cheddar sausages, a combination of russet and sweet potatoes and carrots.
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    Prep work requires some stovetop time plus some plates or bowls. Dish is roasted in one pan at the end!

    Why fennel? I was looking at a fennel salad and then spotted this person's chicken meal video and thought to share it here!

    Fennel with Chicken Thighs, Italian style https://www.youtube.com/watch?v=m9hql6UdRr0
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    You'll need a Dutch oven to cook this stove-top meal!
    https://www.ricardocuisine.com/en/vi...es-and-lentils
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    Ok, it's a week after Thanksgiving but turkey meat can be enjoyed around the year!
    Sheet pan meal (mmm, rosemary potatoes): https://www.littlepotatoes.com/recip...enfy20_boosted
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    Smart Canuck Ciel21's Avatar
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    Reading a digital issue of Marie Claire Australia and came across a one-pot chicken meal using chicken thighs! Can't find an online link for recipe so will type it here.

    Weeknight Lemon Chicken-serves 4-6 Recipe by Julia Busuttil Nishimura

    Serve with roast potatoes and a leafy salad.

    6 Chicken thighs, skin on
    plain flour (all-purpose) for dusting
    2 tbsp extra-virgin olive oil
    1 tbsp unsalted butter
    100ml dry white wine
    1 lemon: 1/2 juiced, 1/2 finely sliced
    3 rosemary sprigs

    1. Preheat oven to 180C (350F).
    2. Season chicken well with salt & pepper, then coat it in plain flour, shaking off excess.
    Warm olive oil and butter in an oven-safe fry pan over medium-high heat, then add chicken, skin-side down.
    Cook for 2-3 minutes until golden.
    3.Turn chicken over and cook for a further 2 minutes. Pour in white wine, being careful not to pour it directly over the chicken, followed by the lemon juice. Nestle in lemon slices and rosemary sprigs. Give pan a good shake, then transfer to the oven and cook for 15 minutes or until chicken is cooked through and golden, and lemons are beginning to caramelize. Serve hot.
    Last edited by Ciel21; Sun, Jul 31st, 2022 at 07:35 PM.
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