Sheet Pan Korean Barbecued Vegetables

 SHEET PAN KOREAN BARBECUED VEGETABLES

adapted from "Vegetarian Korean BBQ" in Jaden Hair, 

Steamy Kitchen's Healthy Asian Favorites

serves 5

The original recipe called for cutting vegetables in slabs and grilling them. I did it once this way, but I found the grilling to be too much work, so I've adapted it as a sheet pan recipe.  No charred edges this way, but still delicious. It makes a satisfying meal in itself, but you could also sauté up some chicken sausage or fry some eggs for a protein accompaniment.

Marinade

1/4 cup low-sodium soy sauce

2 T. olive oil

2 T. brown sugar (or maple syrup or honey)

1 t. toasted sesame oil

2 cloves garlic, finely minced (from jar is fine)

freshly ground black pepper

1 t. sesame seeds (original recipe called for toasted, but I put them in untoasted)

Vegetables (cut into largish bite-size pieces)

1 globe eggplant or 2 Asian eggplants, sliced 1/2" thick and then each slice quartered (or in 6ths, for larger slices)

3 portobello mushrooms, cut in half across and then sliced 1/2" thick

2 small zucchini, sliced 1/2" thick (or one large, cut in half lengthwise and then sliced 1/2")

2 red bell peppers, seeded and cut into pieces about 1.5" square 

2 leeks, sliced in half lengthwise and then cut into 2" chunks

accompaniments

brown rice

mashed avocado or guacamole (optional)

kimchi (optional)

Prepare the vegetables and put them in a large bowl. Pour marinade over the vegetables and mix up well. Add a little more olive oil if you think it needs it. (I did the olive oil entirely by eye—it wasn't included in the original recipe—so this measurement is a guess.) Marinate for an hour or up to 8 hours in the refrigerator. (I only had time to marinate for about 20 minutes--just left it out on the counter--and it was still great.)

When getting close to cooking time, preheat oven to 400 degrees. Prepare two sheet pans: spray pan with oil, and then line with aluminum foil and spray that also.

Spread out the vegetables on the two sheet pans and cook for about 25 minutes, or until vegetables are tender. Serve with rice and either avocado or kimchi—or both.

Sheet-Pan Roasted Mushrooms and Spinach

This sheet-pan recipe is for vegetables only, but it makes a full meal with an addition of a simply cooked protein. I served this with a fried egg on top one night, and the next night served the leftovers with some pan-fried Aidell's chicken sausage. Both ways were very good, but I think I liked the egg best. Other suggestions were to serve it with salmon, chicken, steak, or wrapped in an omelet, and it would also work over rice or noodles.

The original recipe did not include red pepper, but I had one on hand, so I added it, and liked the addition. Another time I added a zucchini. Amounts are flexible. Simple recipe, delicious results, and great as leftovers, too! For example, I've used the leftovers inside an omelet, also delicious.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH
https://cooking.nytimes.com/recipes/1021960-sheet-pan-roasted-mushrooms-and-spinach
4 servings

• 1 pound mushrooms (either regular or baby portabellas), trimmed and sliced about 1/4" thick
• 3 small shallots, peeled and sliced vertically
• 1 red pepper, sliced in strips, and then halved (optional)
• 4 garlic cloves, peeled and chopped
• 2 T. olive oil, plus more as needed
• freshly ground pepper
• 8-10 oz. baby spinach (you can substitute kale, but add it after cooking other vegetables for about 10 minutes, and then continue to cook for another 8 minutes)

Heat oven to 425 degrees.

Toss together in a large bowl: the mushrooms, shallots, garlic, and 2 T. olive oil. Season with some freshly ground pepper. Put the mixture into a rimmed sheet pan, and spread out evenly.  Roast for about 15-20 minutes.

Take the sheet-pan out of the oven, and add in the spinach, drizzle with a little olive oil (maybe a tablespoon), and toss with the mushrooms. Roast until the spinach is wilted, about 5 minutes, turning once about half-way through. 

Sheet-pan Roasted Chicken with Cauliflower and Yogurt Sauce

This dish is simple enough to make for a week-day supper, but it would also make an elegant dish for guests. And how lovely that before long, we'll be able to have (vaccinated) guests to dinner! 

The original recipe did not call for any marinating time, but several commenters on the NYTimes site suggested it, and I think it makes a big difference. I removed the skin, which I think also helped the flavor penetrate the meat.  About the herbs--I think using both mint and coriander would be great, but I can't bring myself to buy a little packet of mint in the store, because in a couple of months I'll have bushels of it growing in my herb garden. The sauce was delicious with coriander only; I upped the amount a little because of omitting the mint.  

SHEET-PAN ROASTED CHICKEN WITH CAULIFLOWER AND YOGURT SAUCE
adapted from https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt
serves 4

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
4 tablespoons olive oil (divided 2 and 2)
salt and black pepper
chicken bone-in thighs and/or drumsticks, enough for 4 people, skin removed
1 large cauliflower (about 2 pounds), cut into 2-inch florets)
3 shallots, quartered lengthwise (about 1 heaping cup)
1-¼ cups plain non-fat yogurt (Greek yogurt also fine)
2 tablespoons chopped fresh mint (also delicious with cilantro only)
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely chopped or grated

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 2 tablespoons oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Let marinate in the refrigerator for several hours or overnight. 

When getting close to cooking time, preheat the oven to 425 degrees; cover a large sheet pan with aluminum foil for easier clean-up.

Put the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper in a bowl. Toss to coat. 

Arrange the chicken in the middle of the sheet pan. Then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is cooked through and the cauliflower is browned, about 40 minutes. 

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with the yogurt sauce.

Sheet pan chicken sausage and veggies

I clipped this recipe from an insert in my local newspaper. It combines two things I often make—roasted veggies and smoked chicken sausage, but I never thought to combine them in a sheet pan. The recipe also includes a marinade that looked like a great addition. Now, the original recipe called for butternut squash, but in my new routine of buying groceries for two weeks of cooking rather than one, by the time I got to this recipe, I realized I had added the butternut squash to a soup made the week before, forgetting it was for this dish. But I had plenty of potatoes on hand, so I cut up those instead, and cooked them for a while on their own. I'm curious to try the dish with butternut squash, but it was certainly delicious with potatoes! If you use squash instead, you can mix everything together and bake it all at once for 30-35 minutes at 450 degrees.

SHEET PAN CHICKEN SAUSAGE AND VEGGIES

adapted from Relish magazine (p. 14 in this link)

4 servings

1/4 cup maple syrup

2 T. Dijon mustard

3 T. olive oil

1/2 t. garlic powder (or two minced garlic cloves)

1/4 t. pepper

5 medium red potatoes (no need to peel), cut into about 1" cubes

12 oz fresh green beans (I used pre-trimmed/washed beans from a steam-in bag, uncooked)

1 medium red onion, roughly chopped

12 oz. Aidells chicken sausage (or other brand), sliced diagonally

Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil.

Put cubed potatoes into a large bowl. Drizzle with 1 T. of olive oil and toss until coated. Spread potatoes on the baking sheet and bake for 30 minutes. (Set aside the bowl to use again for the veggies; no need to wash it.)

While the potatoes are baking, prepare the marinade and the rest of the vegetables.

Marinade: In a medium bowl, whisk together the syrup, mustard, 2 T. olive oil, garlic powder, and pepper. (Add salt if you wish.)

Veggies and sausage: Put the beans, onion, and sausage in the bowl. Pour over the marinade, and toss to coat.

When the potatoes have baked 30 minutes, take them out of the oven and turn the oven up to 450.

Add the potatoes to the bowl with the veggies, sausage, and marinade and toss until all is coated. Put everything back on the baking sheet and bake for about 35 minutes, or until veggies are done.

Sheet-pan ginger-soy salmon with bok choy, red pepper, and spicy maple sauce

I know I have a lot of salmon recipes on the site, but I can't resist a new one that looks good, and this one definitely measures up! Bok choy is one of my favorite vegetables, but I haven't had it in quite a while, and this was a great way to make it--I do like cooking everything on a sheet pan.  The sauce for this dish is especially delectable. The amount in the recipe is enough for 4 servings, but used somewhat sparingly.  I think the next time I make it, I'll up the maple syrup to 1/3 cup, and adjust the other sauce ingredients a bit as well.

Ginger-Soy Salmon with Bok Choy, red pepper, and Spicy Maple Sauce

adapted from https://www.simplyrecipes.com/recipes/ginger_soy_steamed_salmon_with_spicy_maple_sauce/

4 servings

1 to 1-1/2 pounds fresh salmon, skin on

1 large head bok choy, cut in slices

1 red pepper, sliced

olive oil

2 T. soy sauce

Salt and pepper

1 lemon, sliced into wedges, garnish

Sauce

1/4 cup maple syrup

1 T. soy sauce

1/4 t. red pepper flakes

1/2 t. toasted sesame oil

1/4 t. dried ginger

Preheat the oven to 400 degrees.

Prep the salmon: If you have a large side of salmon, cut it into 4-ounce to 6-ounce portions and remove the pin bones using tweezers. Season the fish with salt and pepper.

Assemble the ingredients in the sheet pan: Toss the bok choy and red pepper with a little olive oil and the 2 T. soy sauce and roast for about 15 minutes.  Add the salmon to the sheet pan, and continue to roast until the salmon is just cooked through, about 10-12 minutes.

Make the spicy maple sauce: While the salmon is cooking, combine all the sauce ingredients in a small saucepan. Bring to a simmer and turn heat down to low. Simmer for 4 to 5 minutes, stirring occasionally, until the sauce coats the back of a spoon. Watch it closely as it can boil over. Remove and let cool and it will continue to thicken as it cools.

Serve. Serve with lemon wedges to squeeze on the fish. Spoon Maple Sauce over the top of the fish. Can be served with cooked rice, but it makes a full meal without anything more.

Delicious and distinctive roast chicken with carrots

Last week, in the middle of the Jewish holidays, my eye was caught by this recipe for chicken and carrots, marinated with honey, citrus, and mustard.  The commenters on the New York Times site were extremely enthusiastic about the recipe, so I gave it a try, incorporating a number of their suggestions (like doubling the marinade, using skinned thighs instead of a cut-up chicken, and adding potatoes). The recipe definitely lived up to their claims!  Although I made this just for David and me, it would be a great dish for guests, because the whole thing can be set up to marinate 24 hours in advance, and then all that's left to do is to put it in the oven. When I made it, I forgot to add the garnishes. I'm eager to make it again and include them the next time, even though it was delicious without. This is not your ordinary chicken-with-roasted-vegetables!

SWEET AND SPICY ROAST CHICKEN

adapted from https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken (using several changes suggested by NYTimes readers)

makes 6 servings

In the video at the above link, Melissa Clark explains how she came up with this recipe.

Marinade (Note: A number of New York Times commenters suggested doubling the amount of marinade, so that's what I did, and that's how the amounts below were set. This made more than enough marinade, so if you wanted to use less than this—say 2/3 of amounts given—that would also work.)

2 lemons for blanched slices (step 1)

6 T. freshly squeezed lemon juice

1 T. kosher salt

6 T. freshly squeezed orange juice

1/2 c. olive oil

3 T. whole grain mustard

6 T. honey (I used 3 T.  honey + 3 T. pomegranate molasses, as suggested by one commenter; see below for how to make pomegranate molasses—very simple. I had some on hand leftover from something I made a month ago.)

1 bay leaf

1 t. crushed red pepper

lots of freshly ground black pepper

chicken and vegetables

2-1/4 lbs. chicken thighs, bone in (I skinned before cooking) (or 1 4-lb chicken cut into 8 pieces)

3 cups sliced carrots, sliced 1/4" thick (about 7 carrots)

1 onion, halved horizontally and thinly sliced

2/3 cup sliced dates (can substitute raisins)

1 t. dried thyme (or 1 T. fresh)

12 baby potatoes, cut into eighths (or eliminate potatoes and serve on top of rice or couscous)

garnish

1/4 cup chopped cilantro, parsley, or mint

2 scallions, thinly sliced

1/4 cups chopped toasted pistachio nuts

1.     Quarter the lemon lengthwise, removing any seeds.  Slice crosswise, quite thinly, into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain.  Set aside.

2.     In a saucepan, whisk together all the marinade ingredients. Bring to a boil and simmer for 5 minutes. Let cool. (I put it in the refrigerator while I prepped the chicken and vegetables).

3.     Put the chicken in a bowl (or into a jumbo ziploc bag, which is what I did) and add the cooled marinade. Add carrots, onion, dates, potatoes, thyme, and blanched lemon slices. Turn mixture until all is coated.  Marinate in the refrigerator overnight.  (Or, if you're making the same day, you can marinate for as little as 30 minutes at room temperature.)

4.     Preheat oven to 425 degrees.

5.     Prepare a sheet pan with a rim:  Spray it with oil, even though you'll be covering it with foil, for easier clean-up.  Cover the sheet pan with foil. (I "seamed" together two lengths of foil to be sure the foil went up and over all sides of the pan; several Times readers commented on how hard the pan was to clean if juices baked onto it.)

6.     Transfer all ingredients to the pan, including the marinade. Put the chicken as the top layer; if using chicken with skin on, put skin side up.  Roast until chicken is browned and cooked through, about 20-30 minutes for breasts and 30-40 for legs and wings.  Remove pieces as they are done cooking; cover with aluminum foil to keep warm.  Give the carrot mixture a stir and continue roasting until the carrots are tender, about 7-12 minutes longer.

7.     Spoon the vegetables over the chicken and top with the garnishes.

Pomegranate molasses

adapted from http://www.simplyrecipes.com/recipes/pomegranate_molasses/

4 cups pomegranate juice

1/2 cup sugar

2 T. lemon juice

In a large, wide, uncovered saucepan and medium high heat, heat all the ingredients until the sugar dissolves and the juice simmers.  Reduce heat to maintain a simmer.  Simmer for about an hour, until the juice has a syrupy consistency and has reduced to about 1 or 1-1/4 cups.  Pour into a jar; let cool. Store in the refrigerator, where it will keep for about 6 months.