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Free Cast Iron Cooking Recipes - Yahoo Recipe Search
EatingWellThese vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.EatingWellSocca (pronounced SO-kah), also known as farinata in Italy, is a thin chickpea crêpe that we use as a sort of gluten-free pizza crust in this healthy recipe. While socca are typically cooked in a woodburning oven in a copper pan, this easier method heats up a cast-iron pan before adding the batter.Food.comA great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."The KitchnA quick and easy side dish recipe. Vegan, gluten-free, and low-carb. It all comes together in one cast iron skillet!Food NetworkDecadent lobster tails and seasonal sweet corn on the cob are slathered in lemony oil, then grilled to perfection. A lightly spicy sauce of Fresno chiles, garlic and cherry tomatoes--also cooked on the grill in a cast-iron skillet--brings it all together, while a shower of chopped tarragon and parsley adds color and brightness. We use fresh lobster tails, but feel free to substitute frozen if that's what your market carries. Just be sure to thaw them before starting the recipe.Food52Chicken and rice is a soulful combination, with rich traditions all over the world. I love a one-pot meal, and there are lots of good ways to cook chicken and rice together. Me being a Cajun, jambalaya comes to mind. But something that’s always nagged at me when doing a chicken and rice dish is the shame it is to not end up with crispy skin on the chicken. Often you spend time browning the skin and getting it crispy at the outset, only to lose that effect by finishing the chicken either covered with a lid or submerged in liquid (or both) with the rice. So. I’ve been tinkering with a technique that does a pretty good job of solving this problem. The trick is to bake the chicken, on top of the rice, in the oven. That way, both the chicken and rice are cooked through in the same pot, thus still allowing the chicken to flavor the rice, as it also develops and keeps that crispy skin, because the skin is exposed to the hot oven, not covered with a lid or submerged in liquid. You get the added bonus of the roasted flavor and crispy bits on the edge of the rice that only an oven can produce. Important to note: I use chicken thighs in this recipe, because they have a lot more flavor than white meat, and they’re much more forgiving – you have to try pretty hard to overcook chicken thighs, unlike breasts. And with this recipe, you do need some time in the oven for the rice to cook. As always, bone-in will give the dish more flavor, but boneless thighs are good too, if you can find them with skin on. One way to think about cooking is to cross reference flavor profiles with cooking concepts. For example, I mostly developed this “oven-baked chicken and rice” concept with a Cajun flavor profile, which for me entails some type of Cajun seasoning (like Tony Chachere’s), bay leaves, and maybe thyme; a veggie combo of onion, bell pepper, celery, and garlic; and garnishes of Louisiana-style hot sauce, green onions, and parsley. This recipe, on the other hand, is the same technique, but with a Thai-inspired taste. So the seasoning I use here is soy sauce, fish sauce, Sriracha, peanut butter, coconut milk, and lime zest; the veg is onion, red bell pepper, jalapeno, garlic, and ginger; and the garnishes are lime juice and cilantro. I’m sure there are other ingredients that would make this recipe more authentically Thai, but frankly, my closest grocery store doesn’t have a great Asian food section, and I’m always in favor of using what’s at hand, so I’m happy to keep this recipe more streamlined. The point is – feel free to cook with whatever flavors you want. I can imagine Mexican, Indian, Italian, French, and Spanish versions of this concept. P.S. Fish sauce is ubiquitous in southeast Asian cuisine – it gives dishes a funky, possibly umami(?) kick. But as Jacques Pepin would say, be parsimonious with it. A little bit goes a long way, and generosity here could leave your meal smelling like a dirty sock. P.P.S. My girlfriend just gave me a really nice 3.5 quart enameled cast iron braising pan, which I used for this dish. It’s twelve inches across, which turned out to be the perfect size - big enough to hold all the ingredients, but shallow enough so that the oven browns the chicken skin. Any heavy, oven-proof 12-inch pan should work fine.Yummly## What is a frittata? The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## What veggies can go into a frittata? The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata. Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven. ## So...just veggies? Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk. If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have. ## How to cook a frittata Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat. Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work. ## An easy make-ahead dish There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature. Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver. ## Is a frittata healthy? That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style. Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content. ## Side dishes to serve with frittata What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch. Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.Food.comThis was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal. Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving.Food NetworkI love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.
