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L IFESTYLES /C ULTURE
Sheet Pan Dinners
F O OD
KERI WHITE | JE FOOD COLUMNIST
MY DISHWASHER BROKE
last week. Th is is clearly a fi rst-
world problem, but it encour-
aged me to use fewer kitchen
items for meal prep.

Every bowl, spoon, pot and
pan meant more work for the
cook, and that was not appeal-
ing. I had read something some-
where about sheet pan meals
— the concept that the entire
meal, or the bulk of it, is prepped
and cooked on one rimmed pan.

With this in mind, I created
these two meals, and both were
quite good. Th e Lemon Olive
Chicken did double duty as a
dinner salad the following night.

If you are not rationing cal-
ories or dishes, both of these
dishes would work well with
rice, potatoes, quinoa or the
carb of your choice. We served
simple green salads both nights
and were quite sated.

JALAPENO FLUKE WITH
CUMIN-ROASTED GREEN
BEANS Serves two
My fi shmonger told me the
fl uke was particularly good last
week, but any fi llet or steak
works with this recipe. I used
a version of jalapeno-garlic
“pickle” that I pureed. ‘Twas
good, fl avorful and just the
right texture for this dish.

¾ pound fl uke fi llet or your
favorite fi sh
2 tablespoons pureed
jalapeno “pickle” (see note)
1 pound green beans, stems
removed 1½ tablespoons neutral
cooking oil, such as canola
or vegetable
Salt and pepper to taste
2 teaspoons cumin seeds
½ lime
On a rimmed sheet pan,
place the fi sh on one side and
20 FEBRUARY 28, 2019
the green beans on the other.

Heat your oven to 375 degree.

Drizzle the oil over the
beans and fi sh. Sprinkle both
with salt and pepper.

Spread the jalapeno puree
over the fi sh. Sprinkle the cumin
seeds over the string beans and
toss to distribute evenly.

Bake 15-20 minutes until
the fi sh is done (fl aky and
opaque throughout) and the
beans are cooked. When the
pan is removed from the oven,
squeeze the lime juice over the
fi sh and serve.

Note: If you do not have
jalapeno pickle on hand, you
can make a small batch as fol-
lows: Cut the stem off a small
jalapeno; remove the seeds if
less heat is desired — or leave
them in for more kick. Place it
in a mini Cuisinart or blender
with 2 cloves garlic, ½ tea-
spoon salt and 2 tablespoons of satiating. It’s also a good way
canola or vegetable oil. Puree to avoid using too many dishes.

until well mixed.

Photos by Keri White
1 LEMON OLIVE CHICKEN
WITH ROASTED CARROTS
Serves two
I started this dish early
in the morning, but don’t be
impressed. It was not some
long, involved, mess-making
prep. I threw the marinade
ingredients into a Ziploc bag,
banged them with a meat ten-
derizer (look mom, no dirty
dishes) and left them in the
fridge to soak with the chicken
while I worked all day. I came
home, dumped the contents on
the sheet pan and I was 85 per-
cent to dinner.

Th e left overs were wonder-
ful atop a bed of green leaf let-
tuce lightly dressed with lemon
vinaigrette. I cut up the chicken
and carrots, heated them in the
microwave with the pan drip-
pings/marinade and poured it
all over the salad. Th e hot/
cold juxtaposition worked well,
and the salad was fl avorful and
pound boneless chicken
breasts, sliced horizontally
across to create thin
cutlets. (Each breast
generally makes three
slices.) ½ cup pitted black olives
1 teaspoon capers, with
juice 1 lemon, cut in half
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic
⅓ cup olive oil
1 pound long carrots,
cut in half lengthwise
1 tablespoon olive oil
Salt and pepper to sprinkle
on carrots
In a large Ziploc bag,
place the olives, the juice and
rinds of lemon, capers, salt,
pepper, garlic and olive oil.

Bang the ingredients with a
meat tenderizer or rolling pin
to break up the olives and
garlic cloves.

Add the chicken, shake the
JEWISH EXPONENT
bag to coat it thoroughly, and
place in it in the refrigerator for
2-24 hours.

When you’re ready to cook,
heat your oven to 350 degrees.

Dump the contents of the
Ziploc onto a large, rimmed
baking sheet and spread them
to make a single layer, distrib-
uting the olives and marinade
evenly. Push the chicken to one
side of pan.

Place the carrots in a single
layer on the opposite side of
the pan and toss with oil, salt
and pepper.

Bake for about 45 minutes
until done. ●
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