i recently taped three segments for a show that has aired for over 40 years called “Creative Living with Sheryl Borden” on the Public Broadcasting System (PBS). It is taped in the lovely state-of-the-art KENW-TV studio with a great kitchen on a university campus in New Mexico. Sheryl is a delightful hostess, always curious about how we prepare gluten-free food, and she is a joy to work with. I always have a great time and look forward to these taping sessions.
With PBS host Sheryl Borden, KENW-TV, “Creative Living with Sheryl Borden”
I was promoting my latest cookbook, Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017). The goal of the book is to help small households prepare the foods they love, using two-serving recipes. This eliminates leftovers and significantly reduces waste. Did you know that Americans throw away 30 to 40% of our food? When you cook right-size meals for two people, you will automatically cut down on food waste.
Cooking for Two
Cooking for two was the theme of all three segments: [1] Cornbread, [2] Sheet-Pan Dinner of Roasted Fish & Vegetables; and [3] Tiramisu. (I will offer recipes for the Cornbread and Tiramisu in later blogs.) Preparing for these tapings takes a lot of planning and preparation. You should see my “to-do” list! Before I leave, I write the script for each segment, emphasizing the main points that Sheryl and I will focus on.
Sheet-Pan Supper of Roasted Salmon & Vegetables
Writing this book was fun and very appropriate for me because my husband I are empty-nesters. Every recipe was something that we could use in our own lives and I no longer cook with full-size (4-to 6 servings) unless we are having guests.
One of my favorite recipes for two people involves cooking an entire dinner on a 9×13-inch rimmed baking sheet. It is called a “sheet-pan supper.” This is not a new concept, but one I had never tried until recently. Now it is one of my “go-to” dinners.
It basically consists of roasting the entire meal—potatoes, salmon, and vegetables—on the same sheet, leaving almost no dishes to clean up. If you choose colorful ingredients, it is also a gorgeous dish to look at because the “pink” of the salmon contrasts beautifully with the red and yellow tomatoes and the green asparagus. The idea of sheet-pan roasting is to first roast the foods that take longest to cook (in this case, potatoes) on the sheet, then build on those foods by adding the vegetables and fish on top and finish roasting it all together.
Sheet-Pan Supper of Roasted Fish & Vegetables
Sheet-Pan Supper of Roasted Fish & Vegetables
Reprinted with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017)
Making meals the “sheet-pan” way works especially well when cooking for two because an entire meal fits in one 9×13-inch pan. You begin roasting the food(s) that take longest to cook such as potatoes, adding additional foods (fish, vegetables) later, since they cook faster. If your vegetables are especially delicate (or if you prefer them steamed) layer them under the fish.
1/2 pound (2 cups, about 6 potatoes) small Yukon gold potatoes or fingerlings, halved
1 tablespoon olive oil
3/4 teaspoon dried herbs of your choice (I like oregano or tarragon for this dish)
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 5-ounce salmon fillets
1 cup thin asparagus in 1/2-inch pieces
1/2 cup cherry or grape tomatoes, halved
1 fresh lemon, cut into 2 halves, for garnish
[1] Place a rack in the middle of the oven. Preheat the oven to 425⁰F. Line a 9×13-inch nonstick (gray, not black) rimmed baking sheet with foil and lightly grease or use a 10-inch greased ovenproof skillet.
[2] In a medium bowl, toss the potatoes, [1/4] teaspoon of the herbs, and smoked paprika with the olive oil until well coated. Arrange evenly, cut side down, on the baking sheet and roast 20 minutes.
[3] Arrange the salmon, asparagus, and tomatoes on top of the potatoes and sprinkle with the remaining [1/2] teaspoon herbs and the salt and pepper. Continue to roast until the salmon is cooked through and the potatoes are tender, about 10 to 15 minutes, depending on thickness of the fish. Serve with lemon wedges, for garnish.
Preparation time: 10 minutes. Roasting time: 30 minutes. Makes 2 servings
Per serving: 345 calories; 33g protein; 12g total fat; 4g fiber; 29g carbohydrates; 74mg cholesterol; 374mg sodium
NOTE: You can also vary this dish: instead of potatoes, use cauliflower flowerets. Use cod or sole instead of salmon, 1/8-inch red bell pepper strips instead of tomatoes, or broccoli florets or snow peas instead of asparagus—and monitor the roasting times accordingly. Generally speaking, the thinner and less dense the food, the shorter the cooking time. So, put the more delicate vegetables under the fish. You can also vary the herbs. I often use thyme, but tarragon or rosemary would be nice. If you have it, fresh dill would be superb. The smoked paprika is something I use in many foods because it lends a nice depth to the flavors. You could also try smoked salt to replace it.
Where to Watch “Creative Living with Sheryl Borden “
“Creative Living with Sheryl Borden” airs in all 50 states in over 118 PBS stations in the U.S., Canada, Guam, and Puerto Rico. For more information, go here. The segments I taped will air during the 2017-2018 season, so check your local PBS station for air times.
For more information about the contents of Gluten-Free Cooking for Two, go here.
