Chicken with Chick Peas, Tomatoes, and Chorizo

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You all know that I’m kind of a stubborn gal. Trends of all kinds send me in the opposite direction. I did love bell bottoms, but I was young and silly then. I will never get long pointy fingernails that seems de rigeur these days. I’m too practical. Besides I’d mostly like slice my eyeballs.

When it comes to food, I’m the same, although I’m the first to admit that I’ve been wrong. I married a guy with an orange crock pot. Never used it. Now they’re called slow cookers. I bought one and use it. Pesto and sun-dried tomatoes were on every menu in the 80’s, so none for me. Very silly. And then there was cauliflower rice. Made my eyes roll, but the recipe I made was really good! Bowls? Why does food have to be in bowls? I’ll never have an instapot, but that’s mostly cause I don’t need anything insta anymore with no kids at home.


Which brings me to when I first started noticing tray bakes and sheet pan bakes and the sort. Even my beloved Nigella put food baked in a jelly roll pan on Instagram. Really? A jelly roll pan is just a shallow baking dish!!!

Once again, I broke down once I saw the cookbook, The Roasting Tin, by Rukmini Iyer. It’s “simple one dish dinners.” Which I’m assuming are different than one pot dinners?!! Sorry, I can’t help myself.

The Roasting Tin, below left, was published in 2017, followed in 2018 by The Green Roasting Tin.

To be fair, I bookmarked a number of good sounding recipes in the cookbook. The recipes are easy and I trust that the main ingredients come out of the oven all cooked properly, because the authors seems quite popular. One pot tray-bake meals do cut out any preliminary steps like sautéing or browning or par-boiling.

This is the recipe I chose to make first.

Chicken with Chorizo, Chick Peas, and Tomatoes

1 onion, finely chopped
2 cloves garlic, chopped
2 sprigs of fresh rosemary
100 grams or 3.5 ounces chorizo, roughly chopped
1 – 400 gram tin of chickpeas, drained
1 – 400 grams or 14 ounce tin of tomatoes
300 milliliter or 10 ounces water
Sea salt
Freshly ground black pepper
1.4 kilograms or 3 pounds chicken thighs
1 tablespoon olive oil

Preheat the oven to 180 degrees C or 350 degrees F. Place the onion, garlic, rosemary, chorizo, chickpeas and tomatoes in a roasting tin, and use the water to rinse out the tomato tin before pouring it in with everything else. Season well with salt and pepper.


Arrange the chicken thighs over the tomato mixture, and rub with the olive oil. Sprinkle with salt, then transfer to the oven and roast for 40 minutes.

Turn the heat up to 200 degrees C or 400 degrees F and roast for a further 50 minutes, until the chicken is golden brown and cooked through.

Taste the sauce, season as needed with salt and black pepper, and serve hot.

So, have I ever in my million years of cooking thrown purple onions in with sweet potatoes when roasting? Sure. Have I ever cooked chicken and sausages in the same roasting pan? Of course.

However, this book does have some unique ideas, and I can’t deny the fact that it is fun to cook a whole meal in a “tray” with minimal preparation and mess!

Although if you noticed, I did use a roasting pan. My jelly-roll pans warp when they’re in the oven, which would have created a terrible mess.

I’m sure the author will forgive me for not using a tray.

Summer Berry Pie

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There is an obvious lack of desserts on my blog. For one reason, I prefer savory over sweet any time, any day. But the other reason is that if I do make dessert, I’ll eat it. I mean, I’ll finish it.

When I made the mille crêpe cake for my birthday a while back, my husband and I both had a piece, and then I asked him if he’d want more. He shook his head no. He can get a little carried away as well, like when you get a hankering for that dessert that you know is in the fridge, and it’s 9 o’clock at night.

So into the garbage went that beautiful cake. I know, a waste, but I don’t really know anyone who wants to eat desserts either.

Recently I saw a Strawberry Slab Pie online. It was probably on Pinterest, and when I clicked on the pretty photo it went to the Country Living website.

It’s a strawberry pie baked in a jelly-roll pan and decorated with flowers. A fruit dessert is typically healthier than, say, a chocolate cheesecake to have sitting in the refrigerator taunting me at night. But what intrigued me about this pie is what the pie-maker did with the flower cut-outs of crust.

As with my mille crepe cake, this would be another baking/pastry challenge for me, because I’ve never done much more with pie crust dough than lattice.

First I had to locate some flower cookie cutters, which I found on Sur La Table.

What I also like about this pie is that the filling is basically all berries, plus a little sugar and cornstarch. None of that goopy pie-filling-like stuff.

Here’s the recipe:

Summer Berry Pie

Pie Crust, 2 or 3 recipes

All-purpose flour, for work surface
3/4 cup granulated sugar
6 tablespoons cornstarch
2 1/2 pound strawberries, hulled, sliced
1 pound whole blueberries
1 large egg white

To make the pie, preheat oven to 425°F with the rack in lowest position. On a lightly floured surface, roll 2 recipes of dough. Transfer to a pan and trim. Crimp and chill.

I obviously used a shallow, large, round terracotta pan to make this pie instead of a jelly-roll pan.

Roll remaining dough to 1/8- to 1/4-inch thick. Cut dough with assorted flower-shaped cutters. Transfer flowers to prepared baking sheet, and chill.

Stir together sugar and cornstarch in a bowl. Add strawberries and blueberries and toss gently to combine.

Transfer to bottom crust, packing tightly into pan.

Whisk together egg white and 2 teaspoons water in a bowl. Brush dough flowers with egg wash. Arrange dough flowers, slightly overlapping, on top of berries. Brush edges of dough with egg wash.

Freeze 20 minutes while preheating the oven to 425 degrees F.

Bake the pie in the middle of the oven for 50-60 minutes. I had to adjust the temperature after 30 minutes; my crust browned too much. If this happens, place a piece of foil over the top of the pie and continue baking at 400 degrees.

Remove the pie from the oven and let cool until set. Serve warm or at room temperature.

I served the pie with whipped cream.

I baked some pie-crust cookies separately, and stuck one in the whipped cream for decoration. I’m obviously not a stylist. So I ate it instead.


So, although a bit challenging but not stressful, I will leave the fancy pie-crust makers to their fancy pie crusts. The good thing is that the pie itself was very good.

I love that it’s just about crust and berries.

Check out this pie from Williams-Sonoma.