Simple single-dish meals

Roasted Fish and Asparagus With Pistachio Gremolata is prepared in a sheet pan lined with parchment paper, making cleanup a breeze.
Roasted Fish and Asparagus With Pistachio Gremolata is prepared in a sheet pan lined with parchment paper, making cleanup a breeze.

The ease of cleanup from a one-pan supper is hard to beat. Especially if the cook has an arrangement with the diners that she who cooks doesn't clean.

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Food styling/KELLY BRANT

Pan-Seared Pork Chops With Drunken Peaches starts on the range and finishes in the oven.

photo

Food styling/KELLY BRANT

Pizza Rustica

When we think of one-pot dinners, pot roasts and long-simmered stews may be the first to come to mind, but braised meats and vegetables cooked to buttery softness aren't the only things you can make for dinner in just one pan.

Roasted fish and vegetables. A rustic pizza-flavored pie. Quick chicken and dumplings.

Thanks to the most versatile kitchen workhorses -- oven-safe skillets, heavy Dutch ovens, sturdy sheet pans -- a home-cooked dinner needn't result in a dishwasher full of pots and pans.

Tips

• Lining a sheet pan with parchment paper or heavy-duty aluminum foil can make cleanup as easy as removing and disposing (or recycling) the paper.

• Dutch ovens are great for one-pot meals. The heavy, lidded pot can go from stove-top to oven to table. And the lid can even be inverted over the pot to create a baking sheet for biscuits or other-quick baking breads. Most Dutch ovens are made of cast iron that is either uncoated or enameled. We prefer enameled for its appearance, ease of cleaning and versatility. Acidic ingredients such as tomatoes can interact with uncoated, poorly seasoned cast iron, giving food an off flavor.

• Most skillets are oven-safe up to 350 degrees. Teflon and other nonstick-coated skillets and those with wooden or plastic handles cannot withstand very hot temperatures. If the recipe calls for a higher temperature, opt for cast-iron or one with all-metal construction.

If you add buttered, steamed rice to this dish, it's technically no longer a one-pot meal but the combination works very well together.

Pan-Seared Pork Chops With Drunken Peaches

1 pound pork chops, well trimmed

Kosher salt and ground black pepper

1 to 2 tablespoons olive oil

1 tablespoon butter

1 large red onion, sliced

1/2 teaspoon dried thyme

1/4 cup bourbon or other whiskey (we used a smoked whiskey)

1/2 (16-ounce) bag frozen peaches, partially thawed and roughly chopped

1 tablespoon brown sugar, optional

Heat oven to 375 degrees.

Season pork on both sides with salt and pepper.

In a large, oven-safe skillet (we used cast iron) over medium-high, heat enough olive oil to coat until hot, but not smoking. Add pork and cook 3 to 4 minutes or until nicely browned. Turn and cook chops on second side until browned, about 4 minutes. Transfer pork to a plate.

Add butter to skillet and heat until foamy. Add onion and thyme and cook, stirring frequently, until onions are tender. Add the bourbon and peaches and bring to a boil. Stir in the brown sugar, if using, and cook, stirring frequently, until most of the alcohol has evaporated, 2 to 3 minutes. Return pork to skillet. Transfer skillet to oven and cook 8 minutes or until pork reaches an internal temperature of 145 to 150 degrees. Let rest 5 minutes before serving.

Makes 4 servings.

Recipe adapted from The Southern Pantry Cookbook by Jennifer Chandler

Andouille Jambalaya

1/2 pound bacon, cut into 1/2 inch pieces

6 andouille smoked sausages or other spicy smoked sausage, thinly sliced

1/2 yellow onion, finely diced

1/2 bell pepper, finely diced (we used red)

1/4 cup finely diced celery

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

Salt and ground black pepper

1 1/2 cups uncooked long-grain white rice

1 (15-ounce) can tomato sauce

3 cups chicken broth or water

Hot sauce or cayenne pepper, optional

In a large pot or Dutch oven, cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Add the sausage to the pot and cook until browned on all sides. Transfer sausage to plate with bacon. Pour off all but 2 tablespoons of the fat. Add the onion, bell pepper and celery and cook, stirring often, until vegetables are soft, about 8 minutes. Add the garlic, oregano, thyme and bay leaves. Season with salt and pepper to taste and cook 5 minutes more. Stir in the rice and cook, stirring occasionally, for 3 minutes. Increase heat to high. Add the tomato sauce and chicken broth and bring a boil. Return bacon and sausage to pot. Reduce heat, cover and simmer 30 minutes or until rice is tender and most of the liquid has been absorbed. Season to taste with hot sauce or cayenne pepper, if desired.

Makes 6 to 8 servings.

Recipe adapted from The Southern Pantry Cookbook by Jennifer Chandler

Flank Steak With Peppers and Onions

2 1/2 pounds flank steak or flatiron steak

4 cloves garlic, minced

1/4 cup PLUS 2 tablespoons olive oil, plus more for coating pan

3 tablespoons Worcestershire sauce

1/4 cup lime juice

1 tablespoon cumin

1 tablespoon ground chile powder

1 tablespoon brown sugar

1/4 teaspoon crushed red pepper flakes

1 teaspoon coarse salt

4 bell peppers, sliced

1 yellow onion, sliced

8 to 12 (6-inch) flour or corn tortillas

1/4 cup fresh cilantro leaves

Salsa, sour cream, shredded cheese, diced avocado and/or other desired garnishes

Place meat in a large zip-close bag or shallow glass baking dish.

Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chile powder, sugar, red pepper flakes and salt. Set aside 1/4 cup of the mixture. Pour the remaining mixture in with the meat, turning to coat. Close bag or cover dish and let steak marinate for 2 to 12 hours.

Heat oven to 450 degrees. Line a sheet pan with foil. Coat foil with a thin film of oil.

Toss the peppers and onion with the reserved marinade.

Arrange peppers and onion on sheet pan and bake on center oven rack for 10 to 15 minutes. Remove pan from oven. Heat broiler. Push peppers and onion to the perimeter of the pan.

Wrap the stack of tortillas in foil.

Remove steak from marinade. Discard marinade. Place steak in the center of the pan with the peppers and onion around it. Broil steak, turning once, until it begins to char on the outside and reaches an internal temperature of 135 degrees (medium-rare) or to desired doneness. Place the foil-wrapped tortillas on the bottom rack of the oven to heat as the steak broils.

Remove sheet pan from oven. Let the steak rest for 5 to 10 minutes before slicing. Leave the tortillas in the oven to continue heating while the steak rests.

Thinly slice the meat against the grain. Serve the steak with the vegetables, cilantro and any desired garnishes and warm tortillas.

Makes 4 to 6 servings.

Recipe adapted from Sheet Pan Suppers by Molly Gilbert

What would you get if you crossed lasagna with quiche? Pizza Rustica. This savory pie fills a traditional pie crust with a rich, flavorful mixture of ricotta and mozzarella cheeses, eggs, basil and garlic topped with pizza sauce and your favorite toppings.

Pizza Rustica

1 (9-inch) unbaked pie crust, refrigerated or homemade

3 eggs

14 to 16 ounces ricotta cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 clove garlic, minced

Pinch crushed red pepper flakes

3 tablespoons chopped fresh basil

2 1/4 cups shredded mozzarella cheese, divided use

1 cup thick pizza sauce (we used Classico Fire-Roasted Tomato)

Desired pizza toppings such as:

1 small red or yellow bell pepper, very thinly sliced

1/4 to 1/2 red onion, thinly sliced

Sliced pitted olives

Heat oven to 400 degrees.

Line a deep, 9-inch pie plate with the pie crust. Set aside.

In a mixing bowl, beat the eggs with the ricotta. Stir in the salt, pepper, garlic, red pepper, basil and 2 cups mozzarella. Transfer mixture to pie crust, smoothing filling with the back of a large spoon. Spread pizza sauce evenly over the cheese mixture. Arrange desired toppings over sauce. Bake 30 minutes at 400 degrees. Remove pie from oven, sprinkle with the remaining mozzarella. Return pie to oven. Reduce temperature to 375 degrees and bake 30 minutes more. Let cool 10 minutes before slicing and serving.

Makes 6 to 8 servings.

Recipe adapted from Moosewood Restaurant Favorites by the Moosewood Collective

Chicken Tomatillo Chili With Cheddar Dumplings

For the stew:

1 tablespoon vegetable oil

1/2 medium white onion, chopped

1/2 red bell pepper, diced

1 or 2 Fresno or jalapeno peppers, seeded and chopped

2 cups canned or frozen corn, drained if using canned

1/2 teaspoon cumin seed

1/4 teaspoon smoked paprika

1 (16-ounce) jar tomatillo salsa

1 (5-ounce) can evaporated milk

2 cups chicken broth

About 3 cups chopped or shredded leftover or rotisserie chicken

Dumplings:

2 cups baking mix such as Bisquick

2/3 cup milk, plus more as needed

3/4 cup shredded sharp cheddar cheese

In a large pot with a tight-fitting lid or a Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, hot pepper and corn and cook, stirring frequently, until onions begin to soften. Stir in the cumin and paprika and cook 1 minute. Stir in the tomatillo salsa, evaporated milk, chicken broth and chicken. Bring to a simmer.

Meanwhile, stir together the baking mix, milk and cheese to form a very soft and sticky dough, adding more milk, one tablespoon at a time, if necessary. Drop dough by spoonfuls into simmering broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes more.

Makes 6 servings.

Recipe inspired by One Pot: 120+Easy Meals From Your Skillet, Slow Cooker, Stockpot and More from the Kitchens of Martha Stewart Living

Roasted Fish and Asparagus With Pistachio Gremolata

1 to 2 bunches asparagus, trimmed

Olive oil

Salt and ground black pepper

4 (4-ounce) salmon, Arctic char or trout filets

1 lemon

1/2 red onion, sliced into 1/4-inch-thick crescents

1 cup cherry or grape tomatoes

1 clove garlic

1/2 cup packed flat-leaf parsley

1/2 cup roasted, salted and shelled pistachios, chopped

Heat oven to 375 degrees. Line a sheet pan with parchment paper.

Place the asparagus on the parchment. Drizzle with olive oil and season with salt and ground black pepper. Stir to coat and arrange asparagus in a single layer. Arrange the fish filets over the asparagus, spaced evenly. Sprinkle fish with salt and pepper.

Zest the lemon. Set zest aside.

Thinly slice the zested lemon, reserving one of the end slices.

Scatter lemon slices and onion over the fish. Scatter the tomatoes around the fish. Drizzle everything with olive oil and sprinkle with salt and pepper. Bake 20 to 30 minutes or until asparagus is tender and the fish is opaque throughout.

Meanwhile, in a small bowl, stir together the lemon zest, garlic, parsley and pistachios. Season with a pinch of salt and juice from the reserved lemon slice.

Sprinkle pistachio mixture over fish just before serving.

Makes 4 servings.

Recipe adapted from Sheet Pan Suppers by Molly Gilbert

Food on 01/21/2015

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