Tag Archives: vegetables

Roasted Chicken and Vegetable Sheet Pan Supper

Sheet Pan Supper – Chicken and vegetables roasted all together on one pan for a super easy dinner with minimal cleanup.  Meals like this are a lifesaver during hectic evenings when you need to get dinner on the table without a lot of effort. 

Also known as “clean out the fridge dinners” around here.  You know how it goes, you’re running around trying to get everything done, making sure you have clean clothes, the dog is staring at you like “Um, hello… Could I get some food down here too?”.  You open the fridge to find some carrots, peppers and maybe a few other veggies.  Onions, potatoes and tomatoes are always on hand, so you are halfway home.  If you don’t eat meat, or if it’s a “meatless Monday”, you’re done.  Otherwise, a couple of chicken breasts thrown on with the veggies and some seasoning makes this a slam dunk in record time. The most time consuming part of this is chopping the vegetables.  If I know that I’m facing a busy week, I chop veggies ahead of time and store them in the fridge.  

I really love meals like this because I always have bits of veggies in the fridge.  Not enough to actually serve as a side by themselves, but if I put them all together- I’m in business.  This is also the perfect way to use up those vegetables that are on the verge of being tossed out.  No one wants to waste food, so a sheet pan supper is the way to salvage what you’ve already bought!

The best part of a sheet pan supper- only 1 pan to wash and if you line it with parchment paper, it’s a snap.  Use this as a basic jumping off point.  If your family doesn’t like certain veggies, change them out.  This is a suggestion and it’s what I had in my fridge.  It changes quite literally every time I make this.  One week, it could be broccoli and Brussels sprouts and the next I might only have a few root vegetables.   The proteins change as well – try shrimp or a beautiful piece of salmon or cod in place of chicken, just remember to adjust cooking times.  

A word about the Sheet Pan 

If you have a jelly roll pan or a flat cookie sheet (no sides), those aren’t sheet pans and they may warp.   A heavy-duty commercial grade sheet pan is best.  If you don’t own one, you need to buy one (or 3) immediately.  For less than $15, this workhorse of the kitchen will be a lifesaver.  In restaurant kitchens, a sheet pan is probably the most used item.  It will last you forever if you take care of it. 

Used in this Recipe:
Sheet Pan
Parchment Paper

Sheet Pan Supper
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 2 - 4 boneless, skinless chicken breasts
  2. 2 bell peppers, chopped
  3. 4 carrots, peeled, sliced in half and chopped into 2" pieces (I used rainbow carrots)
  4. 1 large sweet onion or 5 shallots, peeled and chopped
  5. 2 russet potatoes, washed and diced into 1" pieces
  6. 1 large sweet potato, washed and diced into 1" pieces
  7. 1 1/2 cups grape or cherry tomatoes
  8. a few sprigs of fresh thyme or rosemary
  9. kosher salt and black pepper to taste
  10. 2 tbsp. canola oil
Instructions
  1. Preheat oven to 375°F. Line sheet pan with parchment paper.
  2. Toss carrots, sweet potatoes and russet potatoes with half of the oil and a sprinkle of salt and pepper.
  3. Place on sheet pan and put in the oven. Roast until about halfway done, roughly 20 minutes. Toss remaining veggies with 1 tsp. oil, salt & pepper. Drizzle remaining oil over chicken breasts and season with salt & pepper.
  4. Remove tray from oven and add chicken and the rest of your veggies. Tuck sprigs of thyme or rosemary between vegetables and lay on top of chicken.
  5. Return tray to oven for 25 - 28 minutes, or until chicken is done. If your chicken breasts are on the smaller side, start checking them at 24-25 minutes. If they are large, you may need the full 28 minutes.
Notes
  1. We add ingredients to the sheet pan in stages because it doesn't all cook at the same time. Potatoes & carrots take a bit longer, so they need a head start.
  2. If you use seafood instead of chicken, remember to cut baking time by roughly half. Shrimp will cook in about 10-12 minutes (medium size) in a hot oven with convection. Portions of fish will need a few minutes longer.
  3. *All ovens are different! You may have to adjust a few minutes on either side of cooking times if your oven runs cool or hot.
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Winter Market Buddha Bowl - Pook's Pantry

Winter Market Buddha Bowls with Potato, Quinoa and Beets

Winter Market Bowl Idaho Potato - Pook's Pantry
This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes.  Everyone loves them and they are available year round.  However, I’m sure you get stuck in the same potato rut like I do.  You need new ideas!  Well, this one is our new “Go-To”.  It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right?  Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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Can All The Things!

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I met Rebecca Lindamood a few years ago at a food blog conference in Orlando.  One day, we were talking about trading goods with each other (local food for local food).  A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep.  I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect.  I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list.  Think of the juiciest, “grapiest”,  most luscious grape you’ve ever had.  Now multiply that by 10.  That’s Rebecca’s grape pie filling.

When there was talk of this book happening, I was beyond thrilled for my friend.  Her food is amazing and creative.  It is beautiful and yet,  practical.  As a former cook and Mom of 5 boys, she knows a thing or two about feeding people.   I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning.   I’ve made chutneys and jams, pie fillings and pickles,  chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it.  Here’s where Rebecca saves the day:  there is a corresponding recipe for all of the things you’ve just canned!!!  I can’t even begin to explain my excitement about that!  

After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it!   -Rebecca Lindamood

If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion.  Or just because it’s Tuesday. I can’t recommend it enough.  It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well.  The recipes are unique and so varied!  Everything from the aforementioned grape pie filling to cardamom extract.   Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce!  Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later!   The entire book is like this!!!  Can you tell how much I love that?  It’s brilliant!

My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures.  This book has me on my way to achieving that dream.  Thank you Rebecca, for reintroducing me to my love of canning.

Here is an affiliate link to Amazon to make getting your book even easier!

Happy Canning!

Summer Grain Salad

summer grain salad

It’s the unofficial start to summer and you know what that means:  dining alfresco!  Whether it be picnics, backyard BBQ’s or lunch hours outside on a bench while soaking up a little sunshine, this grain salad with it’s rainbow of colors has you covered.

It’s the perfect time of year to enjoy nature’s bounty of fresh vegetables.  If you are trying to eat a little cleaner and healthier, grain salads are for you!  The satisfying chewiness of whole grains, the crunch of fresh veggies,  the freshness of herbs and the zing of red wine vinegar make this salad a home run. 

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Veggie Cakes

Veg Cake
Cooking for people who don’t particularly care for vegetables can present a challenge.  Do you know anyone like this?   I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing.  You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting,  but I love vegetables…     Continue reading

Pickled Vegetables aka Curtido

9.9I have been waiting for this supposed “cauliflower shortage” to work itself out because I have been craving these pickled vegetables and I was not about to pay $7 for a head of cauliflower… Call me crazy.

I had completely resigned myself to the idea that I was not going to fulfill my craving anytime soon because the price of cauliflower was not budging and i just could not bring myself to pay three times the normal price.   However, that little  (ever-present, annoying, extremely loud)  nagging voice in the back of brain said “Hey, let’s just walk over there and check”.   Gah, I hate when she’s right…  well, maybe just this once it’s okay.

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Mango Lime Quinoa

Mango Lime Quinoa

Welcome to the first installment of “Client Food Fridays”.  Every other Friday, I’m going to share recipes I cook for clients in hopes that you can expand your weekly repertoire and incorporate some new dishes into the rotation.  We all fall into cooking ruts, ALL of us.  It’s so easy to make the same things over and over because we can do it by rote memory.   And let’s be honest, sometimes that’s exactly what we need after an exceptionally long week.   But then, there are those days when we are feeling good and we are totally in the mood to try something new (whether or not anyone else in our house is on board is not an issue… picky eaters, beware.  we’re coming for you).

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Thai One On…

Salty, sweet, hot & sour.  These four words describe the flavors of Thai food.  Thai food is all about balance and that is one of the things I love most about it.  The flavors hit your tongue on every level.  There is an element of all of these tastes in every bite.  The beauty of Thai food is that none of the flavors overpower the others,  they all exist harmoniously on your palate and it is some of the most unique food you will ever have.

One of my favorite things to have in warmer weather are summer rolls.  They are light and refreshing with a nice bit of crunch to satisfy the need for some texture.  The ingredients can be anything you want them to be, so if you are in the mood for these but need to use what is already on hand, no worries.
From traditional summer rolls to the ones I’ll be making today; which are a bit of a twist on tradition,  they are a great summer meal and best of all, they are easy on the wallet and on the waist.

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