Sheet pan cooking is all the rage. What could be easier than to toss everything on to a sheet pan, throw it in the oven, and 30 minutes later you have a full meal and only one pan to wash? It’s also great for feeding a crowd, meal prep, or freezing meals, as you can easily double the recipe and cook a lot at once.
To make it even faster, chop your ingredients on the weekend and have them ready to cook on a busy weeknight. You do need a good heavy sheet/jelly roll pan (a cookie sheet won’t do). Buy one if you have to. You will definitely get hooked on the ease of sheet pan cooking, and there are tons of recipes out there. It’s a rage that’s going to last.
Yield: 4 servings
■1 lb package kielbasa type sausage of your choice (jalapeno, cheddar, plain or meat alternative), sliced
■1 red onion, large chop
■1 orange sweet bell pepper, large chop
■1 lb baby red potatoes, quartered
■1 tbsp olive oil
■Southwest seasoning: ½ tsp cumin, ¼ tsp chili powder, ¼ tsp smoked paprika, 1 tsp kosher salt, combined
■1 can black beans, rinsed and drained
■1 cup frozen corn kernels (no need to thaw)
■1 pint cherry tomatoes, halved
■Toppings: chopped fresh cilantro, lime wedges, chopped avocado
Preheat oven to 425 degrees. Spray a rimmed sheet pan with cooking spray. Place the sausage, potatoes and bell pepper on the pan. Drizzle with olive oil, sprinkle with seasoning and toss. Bake for 12 minutes. Add the beans, tomatoes, and corn to the pan and toss with the other ingredients. Bake an additional 10 minutes. Serve with toppings.
Yield: 4 servings
■1 lb mixed mushrooms, sliced
■2 medium shallots, chopped
■1 lb fresh, shelf stable or frozen potato gnocchi
■3 tbsp olive oil
■½ tsp kosher salt
■¼ tsp freshly ground black pepper
■Fresh thyme or rosemary, for garnish
■Freshly shredded parmesan for serving
■1 pint cherry tomatoes
■1 bunch fresh asparagus, woody end trimmed
■1 tbsp olive oil
Heat oven to 400 degrees. Place mushrooms, shallots and gnocchi on one end of a rimmed sheet pan. Drizzle with olive oil, salt and pepper, and toss to coat. Spread out in an even layer. Place tomatoes or asparagus on other end of the sheet pan. Drizzle with olive oil and toss to coat. Roast, stirring half way through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish the gnocchi mixture with chopped thyme or rosemary. Serve with fresh parmesan.
Yield: 16 servings
Cake
■2 cups all-purpose flour
■2 cups granulated sugar
■ ¼ tsp salt
■1 tsp baking soda
■2 sticks margarine or butter
■1 cup water
■3 tbsp cocoa powder
■½ cup buttermilk (to make your own, put ½ tablespoon white vinegar in a measuring cup, add milk to make ½ cup. Let sit at room temperature for 10 minutes.)
■1 tsp vanilla
■2 eggs, slightly beaten
Frosting
■1 stick butter or margarine
■3 tbsp cocoa powder
■6 tbsp milk
■2 ½ cups powdered sugar
■1 tsp vanilla
■1 cup finely chopped pecans
Heat oven to 325 degrees. Spray a 15 x 10 x 1 sheet pan with cooking spray. In a large bowl, stir together flour, granulated sugar, and salt. In a 2 quart saucepan, heat butter, water, and 3 tbsp. cocoa to boiling.
Remove from heat and pour over flour mixture in bowl. Stir until well mixed. Add buttermilk, baking soda, 1 tsp vanilla and eggs. Stir until well blended.
Pour into sheet pan, spreading evenly. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Because it is so thin, it can overcook quickly. Wash the 2 quart saucepan for making frosting.
Make frosting while cake is baking. Heat ½ cup butter, 3 tbsp cocoa, and the milk to simmering. Remove from heat. Beat in powdered sugar and vanilla with whisk until smooth. Stir in pecans. Pour warm frosting over hot cake. Cool completely before cutting, about 1 hour. Leftovers should be stored in refrigerator. To make a smaller, but thicker cake use a 13 x 9 pan and increase baking time to 30-35 minutes.
Yield: 12 servings
■8 tbsp unsalted butter (1 stick)
■2 cups buttermilk
■2 large eggs
■1 tsp vanilla extract
■2 cups all-purpose flour
■¼ cup granulated sugar
■2 tsp baking powder
■1 tsp baking soda
■1 tsp kosher salt
■1 ½ cups chopped fruit, nuts, or chocolate chips (optional)
Powdered sugar and maple syrup for serving
Arrange a rack in the middle of the oven and heat oven to 400 degrees. Line a rimmed baking sheet (13 x 18) with parchment paper. Melt 8 tablespoons butter over medium heat or in a small microwave safe bowl.
Brush about 1 tablespoon melted butter over the parchment paper and sides of pan to coat. Place buttermilk, eggs, vanilla and 4 tablespoons melted butter in a large bowl and whisk until combined.
Add flour, sugar, baking powder, baking soda, and salt. Fold in with a spatula until dry ingredients are incorporated, some small lumps are okay. Fold in fruit, nuts, or chocolate chips if using. Pour the batter into the prepared pan and smooth into an even layer. Bake until the pancake is lightly golden and springs back when touched, 12 to 15 minutes.
Remove from the oven and heat the broiler to high. Brush the remaining 3 tablespoon butter onto the pancake. Broil until golden, 2 to 3 minutes. Cut into 12 pieces. Dust with powdered sugar and serve with maple syrup.