one skillet meals adriana depalma / visual literacy
table of contents breakfast / 4 bacon & egg strata
lunch / 7 roasted fig & pear pizza
dinner / 9 shrimp couscous
dessert / 11 plum galette
breakfast
bacon & egg strata
courtesy of kitchentrials.com
ingredients 1½ cups milk 6 eggs ½ tsp salt ¼ tsp thyme ¼ tsp paprika ¼ tsp pepper 1 cup shredded cheddar cheese
5 slices bacon, sliced into ½” pieces 1 small onion, finely diced 5 slices good Italian style sandwich bread, cut into cubes 1 tbsp butter (optional)
directions Preheat oven to 450° / Whisk together the milk, eggs, thyme, paprika, salt, and pepper until well blended. Stir in the cheese and set aside. In a large skillet, cook the bacon until browned but not quite crisp. Add the diced onion and cook, stirring frequently, until softened and browned. Add the cubed bread to the skillet and gently fold in using a spatula. Continue cooking and tossing for about 3 minutes, until the bread is lightly toasted. If the bacon and
onions start smoking before the bread is toasted, the pan has gotten too dry, so add the optional tablespoon of butter. Turn off the heat and pour in the egg mixture. Give it a gentle stir to ensure all the bread is well soaked, pressing down on the top if needed. Place the skillet into the oven and bake for 12-15 minutes. When the strata is done the egg will be completely cooked, the strata will look puffy, and the edges will have pulled away from the side of the pan slightly. Slice, serve, and enjoy!
lunch
roasted fig & pear pizza courtesy of thepigandquill.com
ingredients 16 oz prepared fresh pizza dough, preferably whole wheat 2 med pears, sliced 2 T butter, divided 1/2 tsp dried thyme
1/2 tsp salt 1/3 cup fig butter or jam 4 oz brie, thinly sliced 1/2 tsp crushed red chile flakes
directions Preheat oven to 425F / Turn dough out onto a lightly floured surface and let sit for 20-30 mins. Meanwhile, heat 1 T butter in a medium ovenproof skillet over med-high flame until butter is completely melted and just barely browning. Add thyme and pears and toss to combine. Place pan in preheated oven for 10 mins. After 10 mins, add salt, toss and return pears to oven for 10 more minutes. Set pears aside. Bring a heavy cast iron skillet to temperature over med-high heat and add remaining butter. Using your hands or a rolling pin, roll dough out to a 12-
inch round. When butter is foaming and evenly distributed across pan, carefully place dough in skillet. Dough should sizzle slightly. Cook until crust is crisp and golden on the bottom (lift edge carefully with a spatula to check, if needed), about 5 minutes. Using tongs and a spatula, carefully flip crust. Evenly smear fig butter across the cooked side of the crust. Top with roasted pears and brie and finish in oven until cheese is bubbling and golden, about 5 additional minutes. Carefully remove skillet from oven, top pizza with chile flakes, cut into wedges and serve.
dinner
shrimp couscous
courtesy of foxeslovelemons.com ingredients 2-1/4 cups less-sodium chicken broth 1-1/2 cups Israeli couscous 1-1/2 tablespoons olive oil 2 garlic cloves, minced 1 small shallot, minced 1 can artichoke heart quarters, drained
26-30 count cleaned shrimp, salt & Pepper Pinch of red pepper flakes Juice of 1 lemon Zest of 1/2 lemon 1 tablespoon fresh dill 1 tablespoon parsley 1/3 cup Parmesan cheese
directions In a medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside. Meanwhile, in large skillet, heat oil over mediumhigh heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, salt, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring
occasionally, about 4 minutes. Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese
dessert
plum galette
courtesy of lapechefraiche.com ingredients 1 pound Italian prune plums, halved and pitted 3 tablespoons sugar 1 cup flour 8 tablespoons butter 2 tablespoons sugar big pinch salt 1/4 cup buttermilk
directions Preheat oven to 350째 / Cube the butter into tiny pieces. Toss with the flour, sugar, and salt, and then smash all the little cubes with your fingers, kneading and tossing all the while. Once they are the size of peas and smaller, switch to stirring with a wooden spoon. Add in the buttermilk and stir until dough comes together.Turn it out onto a floured surface and knead once or twice. Refrigerate until ready to use.
Grease an 8-inch pan, or prepare a sheet pan with parchment. Roll out the dough and place it in the pan. Arrange the plums on top, and sprinkle them with 3 tablespoons sugar. Fold the dough over the plums, and bake until golden and bubbling, about 45 minutes in a cast-iron pan. Enjoy while warm!