Ok, so you’re thinking, cooking with parchment paper packets has to require some trick, or amazing origami moves. It doesn’t! It’s easier than you could have imagined.

Here’s how to start.  The size of parchment you need will depend on whether you’re cooking an individual portion or a family style portion. I find that an individual portion requires about 18 inches of paper. A family style portion needs about 24 inches.

Tear off the parchment and lay it on a baking sheet (it might curl up initially, but once you put food on it, it won’t. If that bothers, you place it so the edges that want to curl up are actually facing down and can’t curl). Place your food in the center. Leave at least 4 inches on the sides.

Now, grab the long ends of the paper and have them meet in the air in the middle, then just fold them down until you get to the food. You’ll end up with a long package.

Now all you have to do is fold the ends up. There are two methods that work. My preferred method is to simply twist the ends. It’s quick, and the paper stays in place (it doesn’t untwist while cooking) and it seals in all the flavors and juices. Easy, no fuss. Love it.

If you would like something that looks a little fancier, treat that end of the package as if it were a gift. Fold the sides in to create a point, then fold the point up towards the parcel, folding over several times. It’s neat and pretty and symmetrical.

So choose whichever method appeals to you more and go with it.

You bake your packet right on the baking sheet. Sometimes thepackages will weep condensation (just water) a tiny bit, which means you might have to just wipe the baking sheet off when you’re done. If that is not for you, just stick some foil under your packet and you’ll have a squeaky clean baking sheet.

There a few methods available to open your packets. I find the simplest is to just take a knife and make a slit down the center. Then grab the sides of the opening and pull. This keeps all your juices inside the packet, which becomes like a little serving container.

You could also just undo all the folding and open the packet that way.

Now, here are some tips I’ve learned:

– If you’re making more than one packet, space them out on the baking sheet as evenly as possible. They cook faster and more evenly if they’re spaced out.

– I like making entrees as individual portions and sides family style. Everyone gets their own entree and can then take what they want from the side packets.

– You can test meat for doneness without opening the packet (which will let out the steam and slow down your cooking process) by poking an instant read thermometer through the parchment into the center of the meat.

– Be sure to let your packet rest about 5 minutes after removing it from the oven. This makes it easier to open (not as much steam coming out) and allows the food to absorb flavor and retain juices.

 

 

 

 

 

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Ok, so you’re thinking, cooking with parchment paper packets has to require some trick, or amazing origami moves. It doesn’t! It’s easier than you could have imagined. Here’s how to start.  The size of parchment you need will depend on whether you’re cooking an individual portion or a family style portion. I find that an … Read more →

Sometimes I try to make Sunday dinner (roasts or pot pies, things that feel sort of homey), but who feels like spending tons of time doing dishes on a Sunday night? Not me. By Sunday night I’m trying to reserve my energy for the busy week ahead. This past weekend, I made a spinach stuffed pork roast, but I did it in parchment paper and it was fantastic! My mom always says that the pork you can buy today is nothing like it used to be. She always says it is too dry. Well, this recipe is not dry at all. The parchment seals all the moisture right in the roast, and the best part is there is no roasting pan to scrub!

Spinach-Stuffed Pork Roast in Parchment Paper

1 boneless pork roast (1.25-1.5 lbs)

Salt and pepper to taste

1/4 yellow onion, chopped

1 garlic clove, chopped

3 slices whole wheat sandwich bread, ripped into small pieces

1/4 teaspoon dried sage

8 ounces frozen chopped spinach, thawed and squeezed dry

1/8 teaspoon dry mustard

2 tablespoons beef broth

Butterfly the pork roast (cut through the center from one of the long edges, but stop before you get to the opposite side). Open it like a book. Season the pork roast with salt and pepper. Mix all other ingredients, with salt and pepper to taste, in a bowl and place 2/3 inside the roast. Close the “book” and place the roast on parchment paper (see Technique tab on this site for instructions about size and folding). Place the additional stuffing on top of the roast. Fold the parchment and bake at 375 for 45 minutes. Open the parchment packet (fold the edges down or cut them off) and return to the oven for about 10 minutes. Allow the roast to rest about 5 minutes before carving.

It came out delicious, moist and filled with flavor. I even ate some of the leftovers cold the next day for lunch and they were amazing!

Sometimes I try to make Sunday dinner (roasts or pot pies, things that feel sort of homey), but who feels like spending tons of time doing dishes on a Sunday night? Not me. By Sunday night I’m trying to reserve my energy for the busy week ahead. This past weekend, I made a spinach stuffed … Read more →

I was in the mood for something Mexican, but enchiladas have that messy pan to deal with! Instead, I made this great (and easy!) recipe in parchment.

You can either use purchased guacamole or make your own easy substitute:

Lazy Man’s Guac

Smash one avocado and top with the juice of 1/4 a lime and mix. Add half of a 15 ounce jar of mild salsa and 3/4 cups of light sour cream and mix.

Chicken with Guac

For each serving, place one boneless skinless chicken breast on a piece of parchment (see Technique page of this blog for parchment and folding instructions). Season it with salt and pepper. Place 1/2 cup of the guac on top then 1/2 cup arugula. Sprinkle with 2 tablespoons Mexican grated cheese mix (or just use Cheddar or Jack). Fold the parchment and bake at 400 for 25 minutes. 5 minutes before the timer goes off, spray a taco tortilla with cooking spray and set it on the baking sheet or rack next to the packet. When you take the chicken out, slice the tortilla into thin slices and top the chicken with it once you open the packet.

My family loved this and no one even knows there is arugula in it which is great if you’re trying to sneak more veggies into your kids.

I was in the mood for something Mexican, but enchiladas have that messy pan to deal with! Instead, I made this great (and easy!) recipe in parchment. You can either use purchased guacamole or make your own easy substitute: Lazy Man’s Guac Smash one avocado and top with the juice of 1/4 a lime and … Read more →

I just had to share this with my readers. Teresa Stannard is the director of the library in a place called Parchment, Michigan. Parchment paper was manufactured there from 1912 – 2000 at the Kalamazoo Valley Paper (KVP) Company.   The library has many samples of the papers the plant produced, but KVP was especially known for its parchment paper.   Here is a link to a scan of a 1931 KVP booklet in their collection entitled “Paper Finds Many New Uses.”   It contains several pages devoted to parchment paper cooking techniques.  You have got to check this out – as well as the other uses they describe for parchment paper! Many thanks to Teresa for sharing this!

I just had to share this with my readers. Teresa Stannard is the director of the library in a place called Parchment, Michigan. Parchment paper was manufactured there from 1912 – 2000 at the Kalamazoo Valley Paper (KVP) Company.   The library has many samples of the papers the plant produced, but KVP was especially known … Read more →

New year, new resolutions for many of us. If yours is to simplify, eat more healthfully, or cook more at home, parchment paper packets can help you!

Here are some tips to get started with parchment paper cooking, which will allow you to cook with ease with no clean up, producing healthy, yummy dishes in a flash:

• When in doubt, cut the piece of parchment bigger than you think you need. You can always trim it or just fold it, but if you start out with it too small, it’s hard to work with.
• When you head into the kitchen to cook, ask yourself if you can make the dinner you had planned in parchment. You can convert just about any dish to parchment cooking. For starters, check out my book, The Parchment Paper Cookbook for 180 ideas.
• Remember that when cooking in parchment you don’t need to add more than a few drops of oil, butter or fat. Your food cooks in its own juices and steams inside the packet.
• For the prettiest results, stack your ingredients with the most colorful on top.
• You can brown your food by opening the packets, folding the paper edges under or cutting them off and quickly broiling while keeping an eye on the packet. Parchment singes but does not burn, but you should still keep an eye on it.
• Twist the ends of your packets to easily seal them. I find this to be the simplest and most effective method. See the Technique page of this blog for details.
• Remember you can recycle or compost your parchment!

I’ll be adding more delicious parchment packet recipes soon after a holiday break. Check back soon!

New year, new resolutions for many of us. If yours is to simplify, eat more healthfully, or cook more at home, parchment paper packets can help you! Here are some tips to get started with parchment paper cooking, which will allow you to cook with ease with no clean up, producing healthy, yummy dishes in … Read more →

This fall dish would be perfect for Thanksgiving if you’re still looking for a side dish! It’s got lovely flavor from the apple and orange juice and the cinnamon warms it up. This is adapted from a recent recipe in Everyday Food Magazine.

I large parsnip, peeled and sliced thinly

1 apple, peeled, cored and sliced thinly

1 tbsp olive oil

1 tbsp orange juice

1/8 tsp cinnamon

Salt and pepper to taste

pinch of onion powder

Place the parsnips and apples on the parchment. Sprinkle oil, orange juice and spices on top. Toss with your hands to combine. Fold the paper (see Technique page) and bake at 400 for 45 minutes.

This fall dish would be perfect for Thanksgiving if you’re still looking for a side dish! It’s got lovely flavor from the apple and orange juice and the cinnamon warms it up. This is adapted from a recent recipe in Everyday Food Magazine. I large parsnip, peeled and sliced thinly 1 apple, peeled, cored and … Read more →

My publisher is offering a 99 cent ebook filled with my parchment paper recipes for Thanksgiving. Imagine cooking Thanksgiving and having no pots and pans to wash afterwards! It’s available only through Nov. 19.

 

My publisher is offering a 99 cent ebook filled with my parchment paper recipes for Thanksgiving. Imagine cooking Thanksgiving and having no pots and pans to wash afterwards! It’s available only through Nov. 19.  

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week!

SuperCollegeChef

Suddenly Frugal

The Culinary Life

Not Rachel Ray

Living Large in Our Little House

 

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week! SuperCollegeChef Suddenly Frugal The Culinary Life Not Rachel Ray Living Large in Our Little House  

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops.

The Boston Food Swap

Reel Life with Jane

Imperf3ct Moms

Champion of My Heart

Frisco Kids

I’ll post another installment soon.

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops. The Boston Food Swap Reel Life with Jane Imperf3ct Moms Champion of My Heart Frisco Kids I’ll … Read more →

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end.

I decided to try a new recipe for kale (serves 4)

3 cups packed kale leaves

salt and pepper to taste

1/2 cup part skim ricotta cheese

2 ounces cooked chopped pancetta or bacon

I preheated the oven to 400, placed my ingredients in the bag and shook them up a bit. I placed it on a baking sheet and baked for 15 minutes. I lifted the bag, about to give it another little shake, and it ripped. It had soaked through (something that has never happened to me with parchment paper).

The kale, however, was delicious. I would make this again in a parchment paper packet (kale on the bottom, other ingredients on the top). The cheese gave it a nice bit of creaminess and the pancetta gave it a little smokiness. In the past I’ve been puzzled by kale – it wasn’t a veggie I ate as a kid and so I have been looking for ways to make it. This one is a winner.

Unfortunately, I can’t recommend the bags. It ripped immediately. I also felt it did not create as nice of a presentation. The bag was not flat on the bottom, so you would need to lay it on its side, put your food in from the side, fold it and then cut it open to have a dish you could take from bag to plate easily. With parchment you just unfold and there your dish is sitting.

Maybe if you double bagged the food it would work. I use Wilton parchment and I have never had it rip.

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end. I decided to try a new recipe for kale (serves 4) 3 cups packed kale leaves salt … Read more →