It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. It serves 4 with leftovers.

1 parsnip, peeled, thinly sliced

1/8 large sweet onion thinly sliced

15 baby carrots, thinly sliced

1/2 rutabaga, peeled and thinly sliced

2 medium Yukon Gold potatoes, peeled and thinly sliced

Salt and pepper

Thyme

Olive oil

1/4 cup heavy cream

Cut a 24 inch piece of parchment. Make about a 9 inch circle with the parsnips, layering them over each other around the circle and in the middle. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil. Sprinkle half the onions on top. Layer carrots on top of this and repeat salt, pepper, thyme, oil, onion. Then layer rutabaga, repeating seasonings and toppings. Layer potato slices on top, repeating toppings again. Pour cream over the entire thing. Fold the parchment (see Technique page on this blog) – for this one I used the folded ends instead of the twisted ends. Bake at 350 for an hour.

You could add chopped garlic to this, grated cheese (Parmesan would be my pick, included in the layers), or 1/4 cup milk to boost the creaminess. You could also drizzle with melted butter instead of olive oil for a deeper flavor. I liked it being pretty basic and was able to enjoy all the flavors of the vegetables.

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. … Read more

I’m back to regular posting on this blog, so look for a new recipe at least once a week!

Today’s is inspired by the bounty of stone fruits that are everywhere this time of year.

1/2 cup cooked couscous

1 chicken breast

salt and pepper to taste

1/2 teaspoon olive oil

1/8 teaspoon onion powder

1/8 teaspoon thyme

1 plum, pit removed, cut into eighths

Place the couscous on the bottom of the parchment paper, roughly in the shape of the chicken breast. Top with chicken breast. Season with salt and pepper. Drizzle with olive oil and sprinkle on thyme and onion powder. Place the plum pieces on top of and around the chicken. Fold parchment (see Technique page of this blog) and bake at 400 for 20 minutes.

The plum melds into the chicken and couscous and the entire package is simply beautiful to see and taste. And there’s no clean up of pots and pans (I usually make couscous in the microwave or in my rice cooker in big batches and freeze it, using it as needed).

I’m back to regular posting on this blog, so look for a new recipe at least once a week! Today’s is inspired by the bounty of stone fruits that are everywhere this time of year. 1/2 cup cooked couscous 1 chicken breast salt and pepper to taste 1/2 teaspoon olive oil 1/8 teaspoon onion powder … Read more

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing.

2 salmon fillets

1 cup snap peas

1/4 cup light sour cream

1 tbsp honey mustard

1 tbsp lime juice

4 baby carrots, minced

salt and pepper

1/4 tsp dill

Preheat oven to 400 degrees. Place the salmon on the parchment and place the peas on top and around it. Mix the other ingredients in a bowl then pour over the top. Fold the parchment and bake for 20 minutes.

It has a very interesting sweet/sour taste and is loaded with veggies so you can have a nice portion and know you’re getting lots of the good stuff.

It was one of those dinners where there wasn’t much to choose from, so I sort of chose everything. And the results were pretty amazing. 2 salmon fillets 1 cup snap peas 1/4 cup light sour cream 1 tbsp honey mustard 1 tbsp lime juice 4 baby carrots, minced salt and pepper 1/4 tsp dill … Read more

I was unmotivated to cook an actual dinner involving pots and pans, so I made everything on the grill. I marinated 6 ounces of Canadian bacon in 6 oz pineapple juice and 1 tbsp soy sauce for an hour. I put those on the grill and also grilled one zucchini (cut lengthwise into 4 pieces and rubbed with oil) and a bunch of asparagus that I rubbed with oil. The bacon cooked within 2 minutes – just a minute a side on a hot grill and it was ready. The zucchini and asparagus took about 10 minutes over a medium heat.

So easy and I didn’t have to wash a thing except our plates. I served this with the fingerling potatoes from my previous post.

I was unmotivated to cook an actual dinner involving pots and pans, so I made everything on the grill. I marinated 6 ounces of Canadian bacon in 6 oz pineapple juice and 1 tbsp soy sauce for an hour. I put those on the grill and also grilled one zucchini (cut lengthwise into 4 pieces … Read more

I had a lovely bag of multicolored fingerling potatoes and needed a way to cook them. I also had some vinaigrette leftover. Why not use them together? This one was a big winner in my house, with people fighting over the cheese!

1 lb fingerling potatoes, pricked with a fork

Make this vinaigrette:
4 tbsp olive oil

1 tbsp cider vinegar

1 tsp Dijon mustard

1/2 tsp sugar

1/4 tsp Italian herb mix

1/8 tsp garlic powder

salt and pepper

1/4 tsp Worchestershire

Shake this up in a jar and let it sit for about 10 minutes so the herbs soften.

Place the potatoes on the parchment. Pour half the vinaigrette over them (save the rest for a salad the next night). Fold the parchment and bake at 400 for 1 hour. About halfway through, take it out of the oven, grab the bag with potholders and give it a shake to distribute the oil. Put it back in for the rest of the hour. After one hour, remove from the oven, open the parchment and shave several tablespoons of Parmesan cheese over it (don’t grate it, use a cheese slicer to shave it). Leave the packet open and return to the oven until the cheese melts.

OMG. It was soooo good.

I had a lovely bag of multicolored fingerling potatoes and needed a way to cook them. I also had some vinaigrette leftover. Why not use them together? This one was a big winner in my house, with people fighting over the cheese! 1 lb fingerling potatoes, pricked with a fork Make this vinaigrette: 4 tbsp … Read more

I can’t get enough of Hawaii. We visited a few years ago and I’m just not over it. So, I created this little “Hawaii in a packet” to console myself. It’s sweet and brings back the flavors of the islands to me. It’s also easy to make with no mess!

4 boneless pork chops
2 tsp olive oil
1/4 tsp garlic powder
4 individual serving containers of tropical fruit (or pineapple)
4 tbsp soy sauce or tamari
salt and pepper

Place one chop in the center of a piece of parchment (see Techniques page for info on using and folding parchment). Rub with 1/2 tsp olive oil. Sprinkle 1/4 of the garlic powder on top. Dump one container of fruit on top. Add 1 tbsp soy sauce. Season with salt and pepper to taste. Fold parchment. Repeat with other 3 chops. Bake at 400 for 20 minutes. Allow to rest about 5 minutes before opening and enjoying!

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I can’t get enough of Hawaii. We visited a few years ago and I’m just not over it. So, I created this little “Hawaii in a packet” to console myself. It’s sweet and brings back the flavors of the islands to me. It’s also easy to make with no mess! 4 boneless pork chops 2 … Read more

Yes, really, Thanksgiving with no mess! I love Thanksgiving, but if you’re cooking for one or two or three, well, who wants to have a giant roaster to scrub? For those of you looking for all the flavors of traditional turkey, stuffing, and gravy, but who don’t want to spend the day in the kitchen, I’m happy to share this recipe with you. Mr. NoPot suggested we skip making a whole turkey and just do this, he loved it so much.

2 celery stalks
1 small onion
2 tbsp butter
4 slices whole wheat bread
4 tsp chicken broth
sage, rosemary, and salt and pepper
4 turkey cutlets
8 tbsp of turkey gravy, plus more for serving

You’re going to be bowled over by this method. Start with a 2 cup Pyrex measuring cup. If you don’t have that, then just get a microwave safe bowl. I love the Pyrex because it has a handle, which makes it easy to get in and out of the microwave. Chop your celery and onions (you can use a mini food processor if you like, or do it by hand). Place them in the Pyrex. Add the butter. Microwave on high for 4 minutes, stopping every minute or so to stir. By the end, you will have vegetables that are soft and starting to brown.

Create 4 individual packets. In each one place a slice of whole wheat bread. Sandwich bread works perfectly, or you could use a loaf of whatever you have hanging around. Spread 1/4 of the vegetable mix on each slice of bread. Spoon 1 tsp of chicken broth on top of each. Place a pinch of sage and a pinch of rosemary on each and lightly salt and pepper them. Lay a turkey cutlet on top of each. Spoon 2 tbsp of gravy over each one (you can use gravy from a jar or a can, or if you’re like my mom, you have homemade gravy in the freezer, ready for any gravy emergency!). Place a pinch of sage, a pinch of rosemary and light amounts of salt and pepper on top.

Fold the packets up and bake at 400 degrees for 20 minutes (or until a thermometer poked through the parchment into the meat reads 165 degrees). Take them out of the oven and allow them to rest for 5 minutes, then serve with extra gravy on the side (warmed in the microwave – use that Pyrex again, no need to wash it first) and some cranberry sauce. Then be thankful you don’t have much to wash to clean up!

P.S. I know the turkey looks absolutely pink in this photo. It wasn’t until I tried to adjust it, then I couldn’t get rid of it. Anyway, please know it did not appear this color when we ate it and it was completely done!

Yes, really, Thanksgiving with no mess! I love Thanksgiving, but if you’re cooking for one or two or three, well, who wants to have a giant roaster to scrub? For those of you looking for all the flavors of traditional turkey, stuffing, and gravy, but who don’t want to spend the day in the kitchen, … Read more

I know you’re supposed to save the best for last, but for my first recipe, I’ve got to share one that my family thinks is absolutely incredible.

I called this Party in a Packet because the flavors of this dish taste like party snacks to me. You’re going to LOVE it.

4 boneless skinless chicken breasts (I always use organic when available)
4 tbsp French onion dip (the kind in the dairy case)
1 cup semi-crushed cheese crackers (like Cheez-Its or Goldfish – I actually used Late July organic cheese crackers which are the same thing)
Salt and pepper

Yes, that’s right. 4 ingredients.

Prepare this dish as 4 individual packets. In each packet place one chicken breast in the center. Salt and pepper it. Brush 1 tbsp of the dip over it. Cover with 1/4 cup of the crackers. Repeat for the other packets. Seal up the packets and bake at 400 for 25 minutes.

Open it up and enjoy your party! This has a rich, deep flavor that makes you feel like you’re snacking on high calorie party snacks, when actually you’re enjoying a healthy chicken dish. Ssh – don’t tell the kids!

*Reader favorite: This appears in The Parchment Paper Cookbook

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I know you’re supposed to save the best for last, but for my first recipe, I’ve got to share one that my family thinks is absolutely incredible. I called this Party in a Packet because the flavors of this dish taste like party snacks to me. You’re going to LOVE it. 4 boneless skinless chicken … Read more

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