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Skillet Meals

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Muleskinner View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Muleskinner Quote  Post ReplyReply Direct Link To This Post Topic: Skillet Meals
    Posted: 16 September 2012 at 18:11
The single skillet meal intrigues me because it is practical.  Anyone have some recipes for a guy with more cast iron than is healthy?
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 04:36
Any preferences as to time of day?
 
Most cooked breakfasts can be done in a single skillet, for example.
 
Many times, too, you'll find that using a single skillet, instead of several, is merely a matter of timing. When you add ingredients determines whether they all come out cooked at the same time. For example, a meal of brats, home fries, and beans is dependent on the various cooking times of each, not on the need for separate skillets.
 
And, final question: Do you mean "skillet?" Or are you looking for one-pot meals in general, such as stews and ragouts?
 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 05:22
Good Morning,
 
Historic Foodie has a good detailed point, as I was going to suggest a Spanish Omelette which is called Tortilla Española, or a Tortilla con Espinacas, a Spanish Spinach Shallot or Onion Omelette ( one can use chard, kale or other dark leafy green veggie ) ... ( these recipes are in the Iberian Section ) as well as an Italian Spinach Fritatta in the Italy section ...
 
Photo of both are on the recipe threads, and one can see Spain´s Glossary in English and Spanish which I had provided for FOW when I joined in January 2012.
 
However, do you mean stews or ragù type dishes ?
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 09:28
Mule - I've got a couple that I truly enjoy. Give me a couple of days to clear some cobwebs and get a couple of things done, and I'll post.
 
But the truth is - there are SOOOOO many ~ for any three meals of the day, and beyond!
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Geo Dude View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Geo Dude Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 19:56
Taking a shot in the dark here, but this seems like the kind of thing the OP might be interested in.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2012 at 22:25
looks good geo dude!
 
mule - here's one that i was thinking about - nothing fancy, just an adaptation of shepherd's or cottage pie:
 
 
the beautiful mrs. tas cooked this for me the first day we were living in our own home when i got home after my first day of work. she didn't use the cast iron, but i adapted it erfectly for my pan - ou could probably cut the ingredients in half to feed 3 to 4 people.
 
i've got another one that i really like from the old el paso cookbook; it's a skillet version for enchiladas, and it's dang good. i will type it up soon -
 
ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2012 at 04:21
Good find, Geo Dude. It certainly should serve to inspire the OP if nothing else. More than the actual dishes, I think what that site shows is that single-skillet meals are more an approach then a bunch of recipes.
 
We find the key in the one example, where he talks about dividing the skillet into three cooking surfaces. That's precisely the sort of thing I was talking about with timing. When you add ingredients determines how long they cook. But to do that, you have to use the skillet as if it were several pans, all contained by one set of sidewalls.  
 
Personally I have a problem with several of those specific skillet meals---primarily with portion sizes. A half pound of salmon, for instance, is a pretty big serving. And the author's relience on canned and processed foods isn't my cooking style. But the general approach is a great way of showing the sort of things that can be done.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2012 at 07:10

>>>single-skillet meals are more an approach then a bunch of recipes.<<<

100% agreement there - Thumbs Up
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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2012 at 12:00
Muleskinner - you can never have too much cast iron (unless you're in a sinking boat, maybe.)

It is not fancy but since my wife sometimes has to work irregular hours and can be hard to feed here is a simple trick.  This works best in a deep cast iron "chicken fryer" with a lid.   Quarter about a pound of washed but unpeeled potatoes.  Add a enough butter/oil to brown them.  Add a whole can of Spam, small canned ham, or corned beef then brown.  Arrange the potatoes on one side and the meat in the middle so that you can add a can of green beans to the other side.  (My wife likes real bacon bits added to the beans.)  Cover and reduce heat to LOW.  You can throw some quartered apples sprinkled with cinnamon/cloves to another side if you like.  This will last for hours for when you just cannot guess when someone will be home to eat but know that they will be hungry. 

I like to fix "healthy" corn bread in a cast iron skillet.  Grease the bottom of your skillet and dust with corn meal since the trick is to remove it cleanly from the skillet.
  • 3/4 cup unsweetened applesauce
  • 3 eggs (free range brown)
  • 1 cup buttermilk (or just low fat milk)
  • 1/2 teaspoon baking soda
  • 2 cups cornmeal (medium-fine)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Preheat oven to 400F.  Adjust recipe to make a good batter but get it in the oven soon since the sodas and buttermilk seem to react a little.  Bake about 20 minutes or until golden brown and a knife comes out clean.  Loosen the sides with a butter knife to help the bread come out of the skillet cleanly.   When I do not explain that this corn bread is much lower fat people still like it but I am aiming for loving it someday. 

The applesauce replaces the oil/grease in most recipes and does not make the bread overly sweet so that it goes equally well with chili or molasses.  My eaters will not try jalapeno, spicy sausage, or cheese stuffed/topped varieties Unhappy   They are beginning to take a liking to whole grains (nothing like propaganda on TV to change tastes) so I have been playing with things like flax meal in this recipe. 

Does anyone happen to have a cornbread based "meal" recipe similar to this? 

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Geo Dude View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Geo Dude Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2012 at 14:45
Originally posted by HistoricFoodie HistoricFoodie wrote:

Personally I have a problem with several of those specific skillet meals---primarily with portion sizes. A half pound of salmon, for instance, is a pretty big serving. And the author's relience on canned and processed foods isn't my cooking style. But the general approach is a great way of showing the sort of things that can be done.


Agreed on all counts.  I like to cook big so I can have leftovers, but even with that in mind, it's a bit excessive.  I'm also not fond of relying on canned foods except in dire emergencies.  That said, the average person coming in and asking for single skillet meals is probably not as picky as either of us...Tongue  More importantly, as you noted it does teach a general approach which saves the forum members some typing.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2012 at 12:50
Tas,
 
You are correct. Skillet Meals are a style or approach in how one is  cooking a meal, not only recipes.
 
Kind regards.
Ciao, Marge.
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