I have never had a dishwasher. Growing up, my sister and I WERE the dishwasher in our house. When I flew the nest, I opted for extra storage space in my little kitchen over having another large appliance in the room. And to be honest, I don’t mind washing dishes. I’m not a huge fan of drying (usually my husband does that chore) but washing dishes, not a big deal at all.
Having a small kitchen, you learn to be efficient and organized in meal prep. An “A type” personality, I can quite happily make a roast beef dinner with all the trimmings and bake a dessert at the same time without my limited counter space and single sink teeming with cookware, bowls etc.
I don’t know if it’s because of being able to neatly “juggle” or something else entirely but I’ve just never been drawn to crockpots, instant-pots or one-pan meals. I know they are super popular all year round and must be quite handy in the hot days of summer, especially with those who do not have a/c at home. Perhaps if I had a big family to feed I’d be more welcoming to anything that is dish-saving and time-saving but I don’t, so while instant-pots seem to be in every home, there isn’t one in mine which means I’m unable to review any of those specific cookbooks at WPL. On the heels of the Instant-pot craze, though, it seems that one-dish cookbooks have regained their popularity. That I can do.
The first one I borrowed was One Pan, Whole Family : more than 70 complete weeknight meals by Carla Snyder. There were a number of interesting recipes between the covers and for the most part the instructions looked straight forward. The majority of the recipes take 45 minutes or less to prepare. The down side, the recipes I was most intrigued by would require me to make a return trip to the grocery store for key ingredients. So, I made a few “notes to self” and may revisit this book at a future date.
The second was 13 x 9 The Pan That Can : 150 fabulous recipes by Better Homes & Gardens. As they describe it, the 13 x 9 (or 9 x 13) pan is “… the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert.” and the cookbook reflects this with recipes for all sorts of dinners, pizzas, breakfast bakes, bars and more. Nutritional information is provided for each recipe as well as ideas on making the recipes more healthy plus make ahead tips and “flex it” advice which is practical suggestions on how to make the recipe meatless, incorporate leftovers and more.
I tried two recipes from “13 x 9 The Pan That Can”. First up, Lemon Chicken With Potatoes. One of my favourite recipes of all time is the “Barefoot Contessa” Ina Garten’s roast chicken with lemon and lots of garlic. It’s a winner…always delicious and juicy. So, this seemed similar but different. The only change I made to the recipe was eliminating the olives (my husband is decidedly anti-olive) and it turned out quite good. Not as good as Ina’s if I’m honest, but tasty enough to make again. For dessert I tried the Bananas Foster Bake. Bananas, rum, oat streusel topping. What’s not to like? Wellll…we had a mixed result here. My husband absolutely loved it and went back for seconds. Me, I wasn’t impressed with the flavour or the mixture of textures and didn’t even finish my portion.
Odd as it may sound, in the end I’d be more likely to recommend One Pan, Whole Family with its many mouthwatering-sounding recipes over 13 x 9. The recipes in 13 x 9 just didn’t wow me and the results of my test recipes were mixed. But you borrow them from the library and be the judge.
— Sandi H.
Lemon Chicken and Potatoes
4 chicken breast halves, fresh or thawed
1 lb fingerling or baby Yukon potatoes
3 lemons, halves crosswise
1/3 c. pitted green and/or black olives
6 tbsp olive oil
Salt and pepper
1 tbsp honey
6 c arugula or mixed salad greens
Preheat oven to 450F.
Place chicken, potatoes, lemons and olives in ungreased 9 x 13/3 quart casserole. Drizzle with 2 tbsp olive oil and toss to coat.
Rearrange chicken in a single layer, skin side up, and lemons cut-side up. Sprinkle with salt and pepper and rose uncovered for 30 minutes or until chicken is cooked through.
Remove from oven. Remove lemons from casserole. Cover chicken/potatoes/olives with foil to keep warm.
When lemons are cool enough to handle, squeeze juice in to small bowl. Remove any seeds. Whisk in 4 tbsp olive oil and honey. Season to taste with salt and pepper.
Serve chicken and potatoes over greens. Drizzle with lemon dressing.