Cast Iron Skillet One-Pan Meals: 75 Family-Friendly Recipes for Everyday Dinners

by Jackie Freeman

Overview

Whip up 75 delicious, complete one-dish meals to make in your cast iron skillet.

One pan to rule them all, one meal to feed them all. The cast iron skillet is the most versatile pan in the kitchen, one that is universally beloved by home cooks and chefs alike. And there's nothing more convenient than being able to create an entire meal in one pan! Here you'll find a range of recipes for every taste and cooking skill level, organized by protein. Whether it’s a regular weeknight meal, a celebratory dinner, or a cookout in the backyard, you’ll find something to please every eater in your life. 
In addition, author Jackie Freeman walks you through seasoning, caring for, and cooking with your cast iron, ensuring you’ll enjoy it—and the dishes you make in it—for life.
 
A taste of recipes inside the book:

Edamame-Ginger Rice with Chicken

Classic Patty Melts with Caramelized Onions and Cheddar

Sesame Pork Cutlets with Warm Mustard Greens

Weeknight Orzo Paella with Mussels and Chorizo

Thai Green Vegetable Curry with Tofu and Rice Cakes

Harissa Chickpeas with Eggs and Chard

Product Details

ISBN-13:	9781632174215
Publisher:	Sasquatch Books
Publication date:	11/15/2022
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	208
File size:	80 MB
Note:	This product may take a few minutes to download.

About the Author

Jackie Freeman is a professional chef whose work spans the range of restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a culinary instructor, recipe developer, and food stylist. She is the author of Easy Beans: Simple, Satisfying Recipes That Are Good For You, Your Wallet, and The Planet, as well as A Hearty Book of Veggie Sandwiches: Vegan and Vegetarian Paninis, Wraps, Rolls, and More. She lives in Seattle with her family.

Read an Excerpt

Introduction: Not My Grandmother’s Skillet
 
One pan to rule them all. One meal to feed them all.
 
Cast iron pans are often passed down from generation to generation. Fond memories of grandmother’s frying chicken or making cakes in their perfectly seasoned skillets. Mother’s simmering stews or roasting meats in the Dutch oven all day long. Their children and grand-children inheriting precious family heirlooms and long-lived recipes as they receive these skillets when they move into homes of their own. 
 
Well, my grandmother did own cast iron pans. And they were passed down to my mother. But honestly, I never saw either of them cook a single meal with those skillets once. I found our “heirlooms” rusted and dry in a box tucked into the corner of my parents’ basement, simply by accident when looking for other kitchen utensils. The matriarchs in my family were not of the cooking persuasion, so their cast iron was abused and abandoned. But something about these skillets made them keep them around anyway. And, I’m sure glad they did. 
 
As a budding chef, I accidentally discovered our family’s cast iron skillets, rust-covered and lonely, one day while rummaging through boxes. I literally hugged them in my arms and jumped for joy (which is difficult to do….they are quite heavy). After much research, trial and error, and a few bad meals (but a lot of good ones to follow), I was able to revive these forgotten relics and start to make meal-time memories of my own. In the years that followed, I expanded my collection from a few forgotten skillets to a range of Dutch ovens, grill pans, and a few specialty cast iron items, as well. 
 
Perhaps like my grandmother and mother, you are wary of cooking with cast iron. Yes, they do require a bit of work (but, isn't anything that is worthwhile?), and they are heavy enough to squash even the most audacious arachnid. But with a little knowledge and practice, you might discover that your cast iron skillet may become the most reached-for cookware in your kitchen. Naturally non-stick, an ace at achieving perfect sears on proteins and golden crusts on baked goods, these pans are here for the long run. As we learn to make these one-pan meals together, I’ll show you how to perfectly care for your cast iron so they last for generations to come.
 
The results of finding a hidden treasure-trove of long-forgotten cast iron? This cookbook, which includes a range of recipes for every palate and skill level, from simple and easy to a bit more challenging (but never out of reach). Whether it’s a normal weeknight (or morning) meal, to a celebratory dinner with family and friends, to a cookout in the backyard, you’ll find something to please every diner.
 
Though there are many cast iron books available on the market, few focus specifically on one-dish meals. I love sides, sauces, condiments, and baked goods as much as the next person, but this book is all about the center stage. It’s time for breakfast, lunch, or dinner (or breakfast-for-dinner, if that’s your thing), all in one skillet, all ready to go. Because we’re busy, we’re hungry, and we’re ready to get out of the kitchen and do other things with our time.
 
It may not have the shine of copper or the sparkle of Teflon, but cast iron is here for the long run. It’s affordable, it’s versatile, and it’s useful. And, if you learn how to properly take care of it and use it, it will be a life-long companion. Heck, you can even pass it down to your children and grandchildren. It’s the everyday pan for the everyday cook for the everyday meal.
 

Table of Contents

Introduction: Not My Grandmother's Skillet 1

Cast Iron How-Tos (And How-Nots) 4

Meatless Monday Every Day of the Week: Veggie and Egg Recipes 17

Orecchiette with Butternut Squash, Leeks, and Sage 19

Cheater's Skillet Spanakopita 21

Pasta Frittata with Piquillo Peppers and Artichokes 24

Caramelized Onion and Tomato Pie 25

Pan-Seared Gnocchi with Spinach and White Beans 29

Kimchi Fried Rice with Enoki Mushrooms and Tofu 30

Pasta e Ceci (Italian Pasta and Chickpea Stew) 33

Orzo with Asparagus, Peas, and Parmesan 34

Cauliflower and Eggplant Masala 37

Thai Green Curry with Tofu and Rice Cakes 39

French Onion Soup-Strata 41

Pisto Manchego (Spanish Ratatouille) 42

Harissa Chickpeas with Eggs and Chard 44

Three-Bean Tamale Pie 45

Black Bean Chilaquiles with Eggs 49

A Fish Out of Water: Seafood Recipes 51

Baked Cod with Artichokes, Sun-Dried Tomatoes, and Olives 52

Pan-Seared Salmon with Braised Lentil Salad 55

Brown Butter Halibut with Celeriac 56

Skillet Shrimp "Boil" with Potatoes, Corn, and Sausage 59

Clam Fideos 60

Thai Red Curry Rice with Halibut 63

Scallop Orzotto with Fennel, Orange, and Goat Cheese 64

Weeknight Orzo Paella with Mussels and Chorizo 67

Glazed Salmon with Black-Eyed Peas, Pomegranate Seeds, and Arugula 69

Skillet Mussel Marinara 73

Ginger Shrimp and Sugar Snap Peas with Coconut Rice 75

Clam and Bacon Pizza with Roasted Peppers, Kale, and Parmesan 79

Smoked Salmon Frittata with Cream Cheese, Capers, and Dill 81

Tuna Noodle Skillet Casserole with Peas and Prosciutto 82

Tomato-Poached Mahi Mahi with Zucchini and Fresh Herbs 85

Taking Flight: Poultry Recipes 87

Miso Chicken with Bok Choy and Mushrooms 89

Curry Poached Chicken and Couscous Salad 91

Turkey Pot Pie with a Twist 95

Edamame-Ginger Rice with Chicken 96

Roasted Chicken with New Potatoes, Coriander, and Mint 99

Turkey Skillet Chili with Cheddar Buttermilk Biscuits 101

Glazed Chicken Drumsticks with Warm Carrot Salad 103

Chicken Tagine with Spiced Fennel Quinoa 107

Easy Chicken Enchilada Skillet 109

Roasted Chicken with Braised White Beans and Bacon 110

Seared Duck Breasts with Fig and Arugula Salad 113

Orange-Tarragon Cornish Game Hens with Roasted Beets and Pistachios 114

Parmesan Chicken Tenders with Warm Fennel, Apple, and Arugula Salad 117

Chicken Thighs with Broccolini, Lemon, and Israeli Couscous 119

Dijon-Roasted Chicken with Italian Sausage and Brussels Sprouts 123

Cowabunga: Beef Recipes 125

Stir-Fried Teriyaki Beef with Broccoli 127

Skillet Inside-Out Taco Bake 129

Meatballs with Caramelized Onions and Pine Nut Lemon Rice 130

Steak Tips and Cauliflower "Caponata" Salad 133

Cheeseburger Macaroni 135

Reuben Dutch Baby 135

Herb-Crusted Flank Steak with Sauteed Grapes and Blue Cheese 139

Skirt Steak Street Tacos with Corn and Black Bean Salad 141

Classic Patty Melts with Caramelized Onions and Cheddar 143

Pan-Seared New York Steak with Tarragon Mustard and Spring Vegetables 144

Beef, Green Bean, and Pineapple Red Curry 147

Good Ol' Beef Pot Pie 149

Root Vegetable and Beef Skillet Gratin 151

Spiced Beef and Chickpea-Stuffed Pitas "Kawarma" 155

Seared Rib-Eye Steak with Wilted Napa Cabbage 156

Not Quite Kosher: Pork Recipes 159

Pork Chops with Cashew-Lime Rice 161

"The Kids' Favorite" Skillet Lasagna 163

Grits-Crusted Ham and Cheese Quiche 164

Mustard-Coated Pork Tenderloin with Green Beans and Potatoes 167

Bacon and Poblano Grilled Cheese 168

Pork Ramen with Bamboo and Mushrooms 171

Chorizo and Sweet Potato Quesadillas 173

Caraway-Crusted Pork Tenderloin with Sauerkraut and Apples 177

Yam and Beet Hash with Italian Sausage 178

Super-Fancy Bacon and Porcini Skillet Nachos 181

Sesame Pork Cutlets with Warm Mustard Greens 183

Harissa Pork Chops with Eggplant, White Beans, and Tomatoes 185

Winter Squash Couscous with Pancetta 186

Skillet Maque Choux with Andouille Sausage 189

Roasted Bratwurst with Apples, Radicchio, and White Beans 190

Acknowledgments 193

Index 195

Editorial Reviews

10/17/2022

The wonders of cast-iron cooking are celebrated in this versatile collection from chef Freeman (A Hearty Book of Veggie Sandwiches). The author offers tips on how to get the most out of a cast-iron skillet, including drying a cleaned pan on the stove top over low heat and then rubbing it with a bit of olive or vegetable oil. Freeman also shares practical shortcuts for dishes that require considerable preparation, most notably, a tangy spanakopita, which calls for store-bought phyllo sheets. Mouthwatering meatless options include dishes such as orecchiette with butternut squash, leeks, and sage. Tantalizing seafood dishes, such as brown butter halibut with celeriac, are as filling as they are zesty. Poultry, beef, and pork recipes feature unexpected but appealing flavor combinations, among them edamame-ginger rice with chicken, and grits-crusted ham and cheese quiche. All have the added bonus of only calling for one pan, and cleanup, Freeman shows, only requires a quick wipe with a paper towel followed by a rinse under hot water. Extolling the many virtues of cooking with cast iron, Freeman will make novice and seasoned chefs eager to practice their skills and ace one-pot meals. (Nov.)

Publishers Weekly