LIGHT CAST IRON PAN RECIPES
ONE-SKILLET VEGETABLE LASAGNA RECIPE | COOKING LIGHT
The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them. Then the pan shifts easily to the oven for a last-minute broil to melt and meld the cheeses. Perfection!
Provided by Mark Driskill
Total Time 40 minutes
Yield Serves 4 (serving size: about 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Add half of zucchini; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining zucchini. Add remaining 1 tablespoon oil to pan. Add onion and mushrooms; cook 6 minutes. Stir in spinach and garlic; cook 1 minute. Remove pan from heat. Spread mushroom mixture in bottom of pan; top with cooked zucchini. Pour 2 cups tomatoes over zucchini; top with salt. Arrange noodles over top, breaking ends as needed to fit in pan. Spread remaining tomatoes over pan; top with ricotta. Cover, and simmer 20 minutes over medium-low or until noodles are done. Remove pan from heat. Preheat broiler with oven rack in top position. Sprinkle mozzarella over pan; broil 3 minutes or until melted and lightly browned.
Nutrition Facts : Calories 384, CarbohydrateContent 44 g, FatContent 15 g, FiberContent 7 g, ProteinContent 21 g, SaturatedFatContent 5 g, SodiumContent 548 mg, SugarContent 5 g, UnsaturatedFatContent 9 g
TRY A HEALTHY SOUTHERN-STYLE CAST-IRON CHICKEN DINNER
Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).
Provided by Yummly
Categories Main Dishes
Total Time 55 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
- Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
- Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
- Add chicken to hot oil, skin-side down. Sear chicken until the skin is golden brown, about 5 minutes. (If seasonings start to get dark, reduce heat a bit.) Flip and continue cooking until chicken is browned on the second side, a few minutes longer. Using tongs, transfer chicken from skillet to a sheet pan or plate and set aside.
- Add cubed potatoes to skillet and cook, stirring occasionally, until light golden brown, 10-12 minutes. Transfer to the medium bowl. Add carrots to skillet and cook until they begin to caramelize in spots, stirring frequently, about 5 minutes.
- Stir minced garlic and oregano into carrots and remove skillet from heat. Stir in potatoes. Return chicken to skillet, placing it on top of vegetables, skin-side up, and pouring any juices into the pan.
- Place skillet in preheated oven and roast until the temperature of the chicken in the thickest part reaches at least 165° on a thermometer and vegetables are tender when pierced, 15-20 minutes. Carefully remove skillet from oven. Scatter parsley over chicken and serve.
Nutrition Facts : Calories 540 calories, CarbohydrateContent 36 grams, CholesterolContent 125 milligrams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 7 grams, SodiumContent 1380 milligrams, SugarContent 6 grams
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