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Blossom to Stem Tackles a Fuss-Free Meal with Her Skillet

Fideos with Chickpeas, Fennel, and Kale is a one-pan dinner easy enough to make any night of the week.

By America's Test Kitchen | March 01, 2017

One-Pan Wonders is a fresh, modern collection of 138 recipes that makes the most of your skillet, sheet pan, Dutch oven, casserole, roasting pan, or slow cooker to deliver dinner with a minimum of fuss. Here in the test kitchen, we saw one-pan recipes as the ultimate challenge. With a clear goal in mind, we set out to streamline our favorite dishes (and think up a host of new ones) for an inspiring range of satisfying meals.


 

Don't underestimate the variety of one-pan cooking. Big flavor and less washing-up convinced Mary Kazprzak of Blossom to Stem to start cooking from our newest release, One-Pan Wonders.

“This book is all about dinners that can be made in one pan: sheet pan, Dutch oven, skillet, roasting pan, casserole dish, or slow cooker,” Mary writes. “Efficient, simple meals that are easy to clean up. And I hate cleaning up.”

Paella's lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce.

Pulling from the skillet chapter of One-Pan Wonders, Mary tackled Fideos with Chickpeas, Fennel, and Kale for dinner. This quick, one-pot version of fideos—a toasted pasta recipe served in Spain—gets its smoky flavor from paprika. For this weeknight version, we swapped out chorizo and shellfish and used chickpeas, fennel, and kale instead.

For our weeknight version of fideos, we used chickpeas, fennel, and kale in place of chorizo and shellfish.

“I was immediately drawn to One-Pan Wonders because it uses ingredients I cook with all the time but treats them in a slightly different way,” Mary writes. “Fideos is similar to paella, but instead of using rice, a thin vermicelli-like pasta gets broken up and toasted in olive oil and then cooked in a smoky tomato sauce.”

“I love that instead of chorizo and seafood, this version goes vegetarian with loads of kale, slivers of fennel (a vegetable that’s underrated) and gets some heft from the chickpeas," Mary writes. “It’s a welcome weeknight meal, with great depth of flavor and just one pan to wash at the end of the night.”

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Make Fuss-Free Meals Using Just One Pan One-Pan Wonders

Cooking on busy weeknights is a heavy lift—it’s easy to be deterred by time-consuming prep before and a sink full of dirty dishes after. One-pan meals would be a great solution, if they didn’t result in bland, mushy food. The test kitchen solved these challenged to create One-Pan Wonders, a collection of inspired, family-friendly recipes for even the busiest home cooks.

 

For more on one-pan cooking, read these posts: 


What's your go-to weeknight one-pan recipe? Let us know in the comments! 

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