I’ve been baking meals using one sheet pan for years and apparently someone has now named it. One Pan Cooking. Really, did it need a trendy name? I think not but I have to stay on the cutting edge so “one pan cooking” it will be! You can cook a whole lot of things in one pan but I like to use a medley of meats and vegetables for meals in my castle. The seasonings also vary.
I start by covering a half sheet baking pan with foil. I don’t like to stain my baking pans, I’m fussy that way.
I had russet potatoes that were going to sprout and I peeled and cut up several into chunks. I placed them in a bowl and drizzled olive oil over them along with salt, pepper, a little cumin, some thyme, garlic salt and onion powder. I used my hand to mix them well until all of the pieces are evenly coated and seasoned.
I laid the potatoes on the foil covered pan and slid them into the oven that I’d preheated to 400°F. I needed to give the potatoes a head start on roasting as the corn and meat would merely need to be heated through.
For the meat I like to use some sort of sausage or brat. I slice the sausage (this time polska kielbasa) into 1 1/2″ chunks. I set it aside to wait for the potatoes to bake awhile.
Next I turn to the fridge. My meal turns into WILIMF (what is lurking in my fridge). I have fresh corn on the cob, that would be great cleaned, sliced and baked in the oven! I pulled it out and cleaned the corn (aw, shucks! I know. Lame.) I sliced it into about 1″ pieces, which wasn’t as easy as I would have thought. I managed to smoosh the bottom kernels of corn as I struggled to slice the cob. Oh well. It won’t ruin the taste.
I tossed the sliced corn pieces with some melted butter and salt and set them aside to wait as well.
After 30 minutes the potatoes were beginning to soften so I added the kielbasa pieces and slices of corn to the pan. I returned the pan to the oven and set the timer for 20 more minutes.
When my timer rang there were wonderful smells coming from my oven. Sausage, potatoes, buttered corn.. mmmmm! I’d made us salads that we ate while waiting for the meal to finish cooking. My P.S. comes home from work having eaten breakfast at 2 am and nothing since. He’s starving! The salads were a welcome start.
The potatoes were done perfectly. Baking potatoes gives them a depth of flavor they just don’t get being boiled and mashed or fried. The sausage was delicious as well and the corn was super good! We skip putting butter on the cobs when we grill or boil it, liking the natural flavor. Baked with butter and salt was an unusually tasty treat for us.
The meal is a simple one that lends itself to all sorts of variations. I’ve used broccoli or cauliflower or even baby carrots as the vegetables, alone or in some combination. There are so many kinds of brats and sausages on the market you could cook for weeks without duplicating the meat. If you’re avoiding carbs you could scratch the potatoes and roast lots of vegetables. Your imagination is the only limitation here!
One Pan Meal
- Package of polska kielbasa; cut into 1″ chunks
- 3-4 potatoes; peeled and cut into chunks (I used russets)
- Drizzle of olive oil
- 1/2 teaspoon thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cobs of corn; cleaned and sliced into 1″ pieces
- 2 tablespoons butter; melted
- Sprinkling of salt
- Sour cream to garnish potatoes (optional)
Preheat oven to 400°F. Cover half sheet pan with foil.
In a bowl toss potatoes with olive oil, thyme, cumin, garlic powder, salt and pepper. Spread in center of sheet pan and place in oven. Bake for 30 minutes.
In another bowl add corn slices, melted butter and a few shakes of salt. Mix well with hand and set aside.
At 30 minutes add chunks of sausage and slices of corn to baking sheet. Set timer for another 20 minutes.
When timer rings, check to make sure potatoes are fork tender. If necessary bake for a few more minutes until softened.
Serve hot with sour cream for the potatoes if desired.