Totally dating myself (perhaps your mother’s age), but I own and still cook from The Vegetarian Epicure (favorite Cheese & Scallion Quiche) and The Political Palate! Definitely love sheet pan dinners; thx for posting a recipe! Yum :)
After my partner experienced a cardiac incident last year, it convinced him that some of the changes I had been trying to make needed to happen for his health as well as mine. The thing was, he had some very 1980s ideas around healthy eating (all fat is bad!) and it was starting to trigger my eating disorder, which has been in remission for several years. My solution: I do 98% of the meal planning and cooking. I make sure our meals are low sodium, high in protein, and filled with the healthier types of fat, and fiber.
Sheet pan meals are absolutely on our rotation, but I often take shortcuts. After working ten-hour days, four days a week, dealing with gnarly fatigue and pain issues on top of it, well... spending 25-30 minutes chopping veggies and everything else is just too challenging. So, it's time for some shortcuts: canned tomatoes are my BFF in the kitchen. If I need them for a salad, I drain them, but often I dump them on the sheet pan (lined with parchment), along with the other ingredients (like salmon). Jarred roasted red peppers stand in for the chopped red pepper, but I also keep frozen chopped peppers on hand. Speaking of frozen veggies, I love frozen artichokes, mushrooms...and my favorite: heirloom beans. I buy dry beans from Rancho Gordo and on one of my days off, there are beans in my big cast iron pot, and a pound each in my two slow cookers. The beans in the cast iron pot slow cook in the oven at 325 until done. Once all the beans are cooked and cooled, I portion them in 2 cup portions along with some of the delicious broth. Those beans end up making the best fast meals. When I meal plan, I take the beans I need out of the freezer and let them thaw so they're ready later in the week. With those beans I can make a satisfying dinner in under ten minutes.
Tonight's dinner will feature chickpeas, rice, veggies, and halloumi on a sheet pan. Sheet pan meals and one pot meals are the best!
Good eye Pat! All our dishes are thrifted, they're a funny mix of eras but all blue and white. So glad you enjoyed the recipe and article, thank you for reading!
Looks delicious! Beautiful presentation!
Thank you Michelle! I appreciate the kind words
Totally dating myself (perhaps your mother’s age), but I own and still cook from The Vegetarian Epicure (favorite Cheese & Scallion Quiche) and The Political Palate! Definitely love sheet pan dinners; thx for posting a recipe! Yum :)
The Vegetarian Epicure is timeless! I'll have to try that quiche
I use store bought Pillsbury pie crust for ease.
After my partner experienced a cardiac incident last year, it convinced him that some of the changes I had been trying to make needed to happen for his health as well as mine. The thing was, he had some very 1980s ideas around healthy eating (all fat is bad!) and it was starting to trigger my eating disorder, which has been in remission for several years. My solution: I do 98% of the meal planning and cooking. I make sure our meals are low sodium, high in protein, and filled with the healthier types of fat, and fiber.
Sheet pan meals are absolutely on our rotation, but I often take shortcuts. After working ten-hour days, four days a week, dealing with gnarly fatigue and pain issues on top of it, well... spending 25-30 minutes chopping veggies and everything else is just too challenging. So, it's time for some shortcuts: canned tomatoes are my BFF in the kitchen. If I need them for a salad, I drain them, but often I dump them on the sheet pan (lined with parchment), along with the other ingredients (like salmon). Jarred roasted red peppers stand in for the chopped red pepper, but I also keep frozen chopped peppers on hand. Speaking of frozen veggies, I love frozen artichokes, mushrooms...and my favorite: heirloom beans. I buy dry beans from Rancho Gordo and on one of my days off, there are beans in my big cast iron pot, and a pound each in my two slow cookers. The beans in the cast iron pot slow cook in the oven at 325 until done. Once all the beans are cooked and cooled, I portion them in 2 cup portions along with some of the delicious broth. Those beans end up making the best fast meals. When I meal plan, I take the beans I need out of the freezer and let them thaw so they're ready later in the week. With those beans I can make a satisfying dinner in under ten minutes.
Tonight's dinner will feature chickpeas, rice, veggies, and halloumi on a sheet pan. Sheet pan meals and one pot meals are the best!
Loved this insight into your cooking life Laurie! Your partner is very lucky to have you
Loved your article and like the sheet pan recipe for its simplicity and more veggies. Is your serving plate from the 60's? Thank you.
Good eye Pat! All our dishes are thrifted, they're a funny mix of eras but all blue and white. So glad you enjoyed the recipe and article, thank you for reading!