Sheet pan dinner: Chicken, potatoes, poblanos, and scallions

Guys, this is one of the fastest, easiest dinners you can make. As long as the chicken is defrosted (always dicey in our house as I am notorious for leaving things in the freezer), this can be on your table about 30 minutes. Ready...go! 

I love a sheet pan dinner for so many reasons. It's fast. The cleanup is easy. Roasting is a simple way to add flavor and texture by using heat to crisp and caramelize everything. And obviously, wrapping things in a tortilla and serving it in a taco truck like this one is a surefire way to get my toddler to eat anything.

AND, this sheet pan is customizable for any dietary need. Want gluten-free? Choose corn or gluten free tortillas. Doing a Whole 30 or following a Paleo diet? Forget the cheese and tortillas altogether or eat this as a hearty salad over greens with avocado and an olive oil and lime dressing. Vegetarian or vegan? Swap in tofu for the chicken or increase the veggies and put the spices directly onto the potatoes. See? Something for everyone.

A couple of notes:

• I've listed two tablespoons of oil in the ingredients, but use the second tablespoon sparingly. The fat that renders from the chicken when cooking is usually enough for the potatoes and other veggies. I spray the parchment with olive oil before adding the potatoes to prevent sticking and then let the chicken fat do the rest of the work.

• The poblano peppers and chili powder that I've used in this recipe are really mild and fine for my almost-3-year-old. If you're concerned about spiciness, feel free to sub a can or two of roasted poblano peppers that are marked "mild" and don't cook them; just stir them into the hot veggies and chicken at the end. Also, taste your chili powder before using it to gauge its heat. If it feels too hot for your kiddos, swap in an equal amount of paprika or skip it altogether.

Sheet pan chicken with potatoes, poblanos, and scallions

2 lb skinless boneless chicken thighs
2 Tbsp olive oil, divided
1 tsp cumin
½ tsp Mexican oregano (or regular oregano)
½ tsp mild chili powder
½ tsp coriander
½ tsp garlic powder
½ tsp kosher salt
1 lb Yukon potatoes
2 large poblano peppers
1 bunch scallions

Preheat the oven to 425. Cover a large sheet pan with parchment paper or tin foil and set aside.

In a large plastic bag, combine the chicken, 1 Tbsp of olive oil, and the dry spices. Close the bag tightly and shake and squish around to combine and distribute. I like to mix the spices together in a small jar to avoid any pockets of one flavor, but that’s not strictly necessary. Set aside.

Chop your potatoes into medium-small cubes. Mine are about 1 inch long and ½ an inch wide, but every potato is shaped differently. You want your cubes to be small enough that they’ll roast quickly, but large enough that they won’t turn to mush.

Lightly oil the parchment and then spread the potatoes in a single layer on the parchment-covered pan (see note above). Sprinkle the potatoes VERY lightly with salt. (There's a fair amount of salt and spice on the chicken that will transfer to the veggies during cooking, so don't go overboard.) Remove the chicken from the bag and place the pieces on top of the potatoes.

Roast for 12 minutes.

While the chicken and potatoes are cooking, slice the poblanos into thin sticks. Trim the hairy bottoms and any yucky bits from the scallions. Set aside.

After 12 minutes, remove the pan from the oven and scatter the scallions and peppers evenly over the pan. Using tongs, carefully fish out the chicken pieces and place them on top of the scallions and peppers. Put the whole shebang back into the oven and cook for 5 more minutes until a thermometer in the thickest part of the chicken reads at least 165.

Remove the chicken with tongs and set aside. Continue to cook the vegetables for 5 more minutes or as needed to reach your desired doneness. We're usually set after 5 minutes.

See serving suggestions above, but however you eat this roasted goodness, first SPRINKLE ALL OF IT WITH LIME JUICE!

Yield: 4 servings

Everything egg cups

This morning, M asked for a lollipop and ice cream for breakfast, so we're obviously still recovering from the Halloween sugarpalooza.  

As a side note, we decided to do a Whole 15 instead of a Whole 30 this time. We hit the halfway mark and I thought back to our previous Whole 30's: By the end of each one, I was SO SO ready to have bread and beans and dairy and wine again that the eating pendulum swung wildly back in the other direction. At this mid-point, I feel great and in control and ready to incorporate things back into my life while also eating them in moderation rather than going on a candy binge. This feels like a better place to be when entering the holiday season.

Anyway, I made these egg cups twice during our Whole 15 and they are easy and delicious and filling and really satisfying. The salty, garlicky kick is why I sometimes crave everything bagels, but you can get that without eating a bread bomb for breakfast. 

I also must confess: I'm not normally a fan of the egg cup. They're so ubiquitous when looking for healthy, make-ahead breakfasts, but they never do it for me. In these cups, the potato is filling, but they're also meant to function like the bread of a sandwich, so you can fill them with whatever constitutes a good breakfast for you. My personal favorite is turkey bacon, tomato, and avocado, but we've also done spinach and sausage, and smoked salmon with fixings like onion, tomato, and capers.

Since the next two months will be treat filled, I'm sure we'll be making these cups many times.

Just one note: I personally like the Everything Spice recipe from TheKitchn. You can also buy premade mixes from Trader Joe's and King Arthur. If you are sensitive to salt, I would recommend making your own mix and decreasing the salt to 1 tsp. You can always add more if it's not enough, but you can't subtract. I also omit all seasoning on the muffins so that the topping shines.  

Everything egg cups

6 eggs
1 medium russet potato (about 6-8 oz)
1 Tbsp dried onion flakes
1 Tbsp dried garlic flakes
1 Tbsp poppy seeds
1 Tbsp toasted sesame seeds
2 tsp coarse salt
olive oil

Preheat oven to 375. Spray or brush olive oil in an extra-large muffin tin and set aside.

In a large bowl, whisk 6 eggs until the yolks and whites are well mixed. Grate the potato directly into the egg mixture and whisk again. Distribute evenly into your prepared muffin tins.

Bake for 15 minutes, or until the muffins feel dense and there is absolutely no give when you gently push on the tops.

While the muffins are cooking, put together your everything spice mix. You’ll have extra, so make the mix in a container or jar and then pour about half of it onto a plate.

Let the muffins cool slightly and turn them out onto your work surface. Lightly spray or brush the tops and bottoms with olive oil and dip into the spice mixture on the top and bottom of the muffins. Place back on your work surface and let cool some more. Cut them in half and fill with whatever you like.

Yield: 6 extra-large muffins

Green tomato gazpacho

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty gazpacho.

Take me to the recipe!

Oy. Moving with a toddler is no joke. Sorry for my long absence, but the transition from city mice to country mice has not been smooth. There have been tumbles down the stairs, back injuries (not from the stair tumbles), and one almost oven fire that has rendered our fancy-schmancy range useless until further notice. However, we've had incredible support from our families who have driven hours and hours to stay with us on air mattresses and barely-made beds in rooms with no curtains. If you're reading this family: THANK YOU.

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

If you're in any situation in which you can't/ won't/ don't want to use the oven or stove, but have a blender on hand, make this soup. It's so fast and tasty and a great way to eat a huge amount of veggies without making a salad. This is literally a 10-minute meal, which is helpful when you want to eat something healthy in the shortest time possible and using the least amount of brainpower to prepare.

A couple of notes:

• This soup is kind of chunky and I prefer it that way. I think gazpacho without chunks can sometimes taste like tomato juice, but not in a good way. If you feel differently, absolutely strain out the chunks! The overall yield will be about half.

• .This soup is very customizable. I like to serve it over toasted chunks of bread. It’s also delicious with some basil or cilantro blended in, with a drizzle of roasted garlic oil, with some tomatillos blended in for a little tartness, or with some tortilla chips and Cotija cheese sprinkled on top.

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Before the first frost, harvest some of those green tomatoes (cherry or larger!) and the last of your zucchini for this simple, tasty green tomato gazpacho. #meandthemoose #greentomatoes #gazpacho #nocookmeals #vegan #veganrecipes

Green tomato gazpacho

Time: 5 minutes, plus more if you strain the soup
Yield: 6-7 cups (about half of that if you strain it)

3 large green tomatoes, (about 1.5-2 lbs; sub in some tomatillos if you have them! )
1 large zucchini, (about ¾ -1 lb)
5-6 scallions (green and white parts)
½ cup olive oil
7 Tbsp red wine vinegar (1/3 cup +1 Tbsp)
½ tsp salt

Roughly chop all ingredients and add to a blender. Blend on high for 5 minutes. Taste and adjust seasonings. If you want a really thin soup, add water 1 Tbsp at a time until you’ve reached your desired consistency. Conversely, if the soup is too thin, add small chunks of extra zucchini, stale bread, or avocado and blend until you’ve reached your desired thickness.

Tomato soup and cheese waffles

Well, we're two months into official winter and it FINALLY snowed for real in NYC. We've had some accumulation here and there, but it was always sandwiched between 50-degree days and melted right away. The only things I like about snow are the quiet, dampened hush that blankets even this manic city, and the excuse to make tomato soup and cheese waffles. Grilled cheese is the typical tomato soup accessory, but I've made these waffles for M a few times this winter and it was time to break them out again.

I've thought about making these with whole wheat flour, but snow days feel a little indulgent. Also, to cart a toddler around a city in the snow, Ethan and I take turns on human sled-dog duty because no way are a stroller or little legs making it over those snow drifts. So...we earn that white flour. And, on the flip side, the soup is Whole 30 as long as you use clarified butter and compliant chicken stock. On balance, this meal is healthy-ish.

A couple of notes: I like to use parmesan and mozzarella in these waffles, but one could easily sub other cheeses. And don't be shy with the pepper. It may seem like too much to feed a toddler, but the pepper really gives the waffles a punch and doesn't taste spicy in the final product. AND the Tbsp of maple syrup (or sugar of your choice) is vital. I've omitted it before and the waffles don't taste the same.

If possible, look for homemade chicken stock or, if you can muster the energy, make your own. I am unbelievably lazy about making my own because we have a store near us that sells delicious and inexpensive homemade stocks. I will say, if we ever leave the city and don't have access to said stock, I'll start making me own. The difference is remarkable. And try to use the potatoes. While ESSENTIAL if you don't have any on hand, the potatoes and the butter give the soup its creaminess without adding actual cream.

First things first, get your soup started.

Non-dairy Creamy Tomato soup

2 Tbsp butter (clarified or regular)
½ red onion, roughly chopped
2 large cloves of garlic, roughly chopped
3 new potatoes or 1 small russet potato, diced into 1/2-inch cubes (about 6 oz)
2 Tbsp tomato paste
28 oz box or can of diced tomatoes
2 cups rich chicken stock
2 cups water
1 bay leaf
Optional: 1 Tbsp balsamic vinegar
Fresh oregano

Melt the butter over a medium low flame. Add roughly chopped onions and caramelize for 5-10 minutes. The more color the onions have, the sweeter and deeper the flavor will be in the finished product. When onions are caramelized, add the garlic and cook until fragrant, about 1 minute. Add the potato and tomato paste and stir to coat, cooking for about 1 minute.

Add the tomatoes, chicken stock, water, and bay leaf. Bring to a boil, cover, and turn down flame to low. Simmer for 30 minutes. Whizz the finished soup in your blender or with a hand blender. Season with salt and pepper to taste. Add a glug of balsamic vinegar and/or some fresh oregano, if desired.

Yield: about 6 cups or 48 oz

Savory cheese waffles

Adapted from Martha Stewart
1 cup white flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/8 tsp pepper
1 egg, lightly whisked
3/4 cup buttermilk
½ cup parmesan
½ cup mozzarella
1 Tbsp maple syrup

Combine the dry ingredients in a large bowl and stir lightly to combine. Add the lightly whisked egg, buttermilk, cheeses, and maple syrup and stir to combine.

Spoon 3 Tbsp of batter onto each side of your waffle maker and cook according to your machine’s directions. If you like a larger waffle, spoon ¼ cup onto each side. In that case, yield will be about 5-6 squares.

Yield: about 8 waffles

Green curry fish stew

Soup and stew are famously my favorite things. Well, this one is a Thai-inspired curry soup/stew that is both rich and light, familiar and new.

Get the recipe here!

For me, one of the things I like about having a child is that his needs are so immediate that caring for him forces me to be in the moment much more than I ever was pre-parenthood. That required compartmentalizing has gotten me through the past few days. I feel this way about cooking too. It's an activity that forces me to pay attention and helps me to block out the worry that can sometimes drag me into its vortex.

So, Green Curry Fish Stew! It's a very delicious vehicle for vegetables and while not technically "hiding" them, the vegetables become part of a whole and don't taste like themselves necessarily. When M was a baby, one of his favorite purees from Baby Foode was chicken, carrots, mango, and Thai red curry paste, so he's always liked these flavors.

My version of a Thai-inspired curry is not at all traditional and is also technically more of a soup than a stew because there's a lot of sauce. But to me, that's the best part, so I'm not complaining.

And don't be scared of kohlrabi. If you can't find it, cabbage or broccoli stalks are the closest substitutes and also the closest in taste. You can eat kohlrabi raw, sauteed, boiled, or roasted and it's available in most grocery stores and farmer's markets. Here is a great description of what kohlrabi is and some suggestions about what to do with it.

Green curry fish stew

½ large onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 cup fish stock (or chicken/vegetable stock)
1 can full-fat coconut milk
5-7 Tbsp Thai green curry paste (or just go ahead and use the entire little bottle)
1 pint mushrooms, chopped
1 bunch baby broccoli (if using regular broccoli, use 6 oz or about 2 cups)
1 medium kohlrabi bulb, chopped (or just use the broccoli stalks if you can’t find kohlrabi)
2 cups raw baby spinach (1 cup frozen)
1 lb white fish (thawed or frozen)
2 Tbsp fish sauce
Cilantro for garnish

Heat oil over a medium flame and add onion and garlic, cooking until the onions are opaque, about 3 minutes.

Add the chopped mushrooms and cook until they start to wilt a bit, about 5 more minutes.

Add the baby broccoli and cook for one minute.

Add the coconut milk and the fish stock and bring to a boil.

Add the spinach, kohlrabi, and fish and bring back to a boil (this only takes a minute). Push the fish down to make sure it's covered by the cooking liquid.

When the pot is back to a boil, reduce heat all the way to low, cover, and let simmer until the fish is flaky, about 8-10 minutes depending on the thickness of your fish and if you start with frozen or thawed filets.

Once the fish is cooked, stir in the fish sauce and sprinkle with cilantro.

Makes 7-8 cups, which was about 4 adult servings and 2 toddler servings