Snyder Carla - One Pan, Whole Family

Dedication

TO MY EATERS IN TRAINING, THE GRANDBABES: KYLEY, EMMA, CHARLIE, AND THE NEW ONE ON THE WAY! YOUR APPETITE FOR LIFE INSPIRES ME EVERY DAY.

Text copyright 2018 by Carla Snyder.

Photographs copyright 2018 by Colin Price.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

ISBN 9781452168722 (epub, mobi)

Library of Congress Cataloging-in-Publication Data

Names: Snyder, Carla, author.
Title: One pan, whole family / Carla Snyder ; photographs by Colin Price.
Description: San Francisco : Chronicle Books, [2018] | Includes index.
Identifiers: LCCN 2017054584 | ISBN 9781452168708 (pbk. : alk. paper)
Subjects: LCSH: Cooking. | FamiliesNutrition. | One-dish meals. | LCGFT: Cookbooks.
Classification: LCC TX714 .S6113 2018 | DDC 641.82dc23 LC record available at https://lccn.loc.gov/2017054584

Designed and illustrated by Cat Grishaver.
Food styling by Emily Caneer.
Prop styling by Glenn Jenkins.

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For many of us, the end of the workday is really just the beginning of another stretch of work. On the drive home, our minds are busy with thoughts of ferrying kids to activities, homework, household chores, and the big job of the night, making dinner for the family. I cant help you with the carpool to swimming practice or folding your laundry, but my last two books, One Pan, Two Plates and One Pan, Two Plates: Vegetarian Suppers, have given thousands the tools and recipes to prepare made-from-scratch meals in minimal time and with less cleanup. While those books are scaled for two people, families have clamored for one-pan meals for four to six people as well.

They need a cookbook full of interesting, healthy recipes, ready in 45 minutes or less, with simple directions and only one pan to clean up after dinner is done. Imagine reducing the time spent on this nightly chore and turning it into more quality time spent relaxing with your family.

Thats where One Pan, Whole Family comes in. All the dishes in the book are complete, made-from-scratch meals, ready to eat in less time than it takes to order and pick up take-out. These are not boring casseroles, but dishes good enough to serve for company, like Chicken and Swiss Chard in Cider-Cream Sauce, Rosemary Pork Tenderloin with Carrots and Fig-Yogurt Sauce, and Prosciutto-Roasted Ruby Trout with Zucchini and Butter Beans. Ive taken what I learned from my thirty-plus years as a cooking school teacher, caterer, artisan baker, and recipe developer to combine ingredients that cook deliciously together to create a complete meal in one pan.

Its very simple. Lets look at Pork Chops with Sweet Potatoes and Apple Glaze. It all starts with a hot, hot oven so it cooks quickly. Sweet potatoes and pears are chopped and arranged on a sheet pan to roast for 15 minutes. Pork chops are salted and peppered and added to the pan, which goes back into the oven for another 15 minutes. Apple jelly is dolloped onto the chops, the whole pan is cooked for another 5 minutes so the jelly becomes a sweet glaze, and dinner is done. Its a fresh, healthful meal that kids and adults alike will enjoy, ready to eat in under 45 minutesand you may not even have to clean the sheet pan if you line it with foil.

I know how much time it takes to plan meals. Thats why One Pan, Whole Family has done that chore for you. All the recipes are a complete meal with no extra thought or planning involved. Once you pick a recipe, thats it. Dinner is almost done.

Whether you are a young family just starting out or a family with teenagers getting ready to fly the nest, the recipes in this book are both kid-friendly and adventuresome. After all, dinner should be interesting, right? Ive raised a family myself and now have grandchildren, so I know that families dont always respond to whats on the plate in the same way. But who has the time to make separate meals for the kids? So Ive developed these recipes with an eye to childrens tastes along with Extra-Hungry Kids options for those nights when you might like a little more food on the plate. Because Ive kept the recipes on the tame side for the kids, each recipe also includes an Adult Taste Buds option where you can spice it up or create a more adult-flavored option for the adult portions. That way one recipe has the power to make everyone at the table happynot a small thing!

Most of the cooking in One Pan, Whole Family is done in a 12-in [30.5-cm] heavy skillet with a lid but Ive also employed a 4-qt [3.8-L] saucepan for soups and stews and a rimmed sheet pan for fix-it-and-forget-it oven roasting. None of this equipment needs to be expensive and I urge you to invest (if you havent already) in a 12-in [30.5-cm] cast-iron skillet, a sharp santoku-style knife, and a 20-in [50-cm] dishwasher-safe cutting board to make the cooking process more successful and enjoyable. The heavy-gauge pan allows you to cook over higher heat, cooking faster and more efficiently, and also helps in browning meats and vegetablesthis translates to more flavor. The larger knife actually works more efficiently than a small paring knife, and with practice youll be cutting vegetables faster and with less effort. The sheet pan provides a large surface for roasting vegetables and proteins in one layer, resulting in faster cooking and more browning and flavor.

This is a low-tech cookbook; no food processors, blenders, mixers, or special gadgets are necessary, though a Microplane for zesting and an inexpensive mandoline for extra-thin slicing are handy and worth the price and space in your kitchen.

Ive set up the recipes in an easy-to-follow format, informing you clearly every step of the way, streamlining the process and creating efficiencies of time and work. For example, I explain in each recipe exactly how to cut the vegetables so that they cook in the prescribed times. Sometimes I may direct you back to the cutting board to prepare ingredients while part of the recipe bubbles away on the stove. I have a saying that everyone should be a caterer for a week. That way you learn efficiencies and how to make the best use of your time. This book reflects those efficiencies for the home cook.

The book begins with a chapter called Veggie Good. These recipes are vegetarian and Ive included them for vegetarians, people who cook for vegetarians, and people who simply want to embrace a diet that has more wholesome, delicious vegetables and grains and less meat. With so many diets in vogue, whether vegetarian, vegan, paleo, or gluten-free, to name a few, it can be challenging to get a meal on the table that suits everyones needs. This chapter can serve as a bridge, as most of its recipes will work as a main dish for some and a delicious side to quickly grilled chicken or fish for others. Recipes like Parmesan-Crusted Cauliflower Steaks with Farro, Root Vegetable Quinoa Bowl with Tahini, and Cheesy Angel Hair Pasta with Asparagus and Basil are hearty meals showcasing fresh vegetables and are sure to please even the pickiest palates.