One-Dish Meals Made New
Pam Anderson
Class Preview
- In-depth Instruction; over 129 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Overview & Shove-It-in-the-Oven Stews
14:08
Meet chef Pam Anderson, a New York Times best-selling cookbook author and AARP's food expert. Learn more about the simple one-dish meals you'll make in this class, then dive right into preparing two of Pam's "shove-it-in-the-oven stews": a hearty cassoulet with beans and sausage, and a creamy chicken-and-vegetable stew. These one-dish recipes are sure to be a delicious addition to your weeknight repertoire.
Oven-Roasted Fish & Vegetables
19:43
With a single sheet pan you can prepare an entire meal of roasted fish and vegetables! Pam discusses the types of fish to use and how to roast the fish alongside fingerling potatoes and green vegetables such as green beans, spinach and asparagus. She provides lots of ideas for drizzles and simple sauces to go with the fish and vegetables, turning them into elegant meals that can be doubled to feed up to eight appreciative guests!
Paella
14:31
If you thought Spanish paella was only for special occasions, think again! Pam shares her techniques for preparing this rice-based dish, chock-full of chicken, sausage and seafood. You don't need a paella pan; Pam shows you how to make this flavorful dish in a large skillet or Dutch oven! She also gives tips for preparing components of the dish ahead of time.
Braised Lamb Shanks
18:49
Pam takes the guesswork out of preparing delectable, fall-off-the-bone lamb shanks, and shows you how to do it quickly with the help of a hot oven and aluminum foil. You'll build up a flavor base with onion, carrots and celery before braising the shanks, then add hearty white beans to complete the dish. If you love lamb, this is the dinner for you!
Stuffed Beef Tenderloin
19:19
Celebrate any special occasion with Pam's stuffed beef tenderloin, which is out of this world! She discusses what to look for when buying this pricey cut, and shows you how to butterfly it for stuffing with blue cheese and breadcrumbs. Roast the beef in the same pan (and at the same time!) as a barley and mushroom pilaf, and use the pan drippings to make a rich port wine sauce to complete the festive meal.
Chicken Pot Pie
20:35
There's nothing as comforting as chicken pot pie, and it couldn't be easier with Pam's technique for preparing it. Use leeks and apples as Pam does, or go the traditional route with peas and carrots. It's a weeknight-friendly recipe when you make a speedy white sauce and use rotisserie chicken, then top your pie with a quick drop biscuit dough or a store-bought pie crust. You can even divide the recipe in two and make a pot pie to freeze for later!
Lasagna
21:36
Pam's familiar-yet-special lasagna with mushrooms and caramelized onions will please everyone at your table. Pam shows you her tricks for working with no-boil noodles, quickly caramelizing onions, and shares another delicious variation on her speedy white sauce before demonstrating her simple layering technique. The lasagna bakes up creamy, cheesy and incredibly delicious; it might just become your new favorite!
Description
Join cookbook author Pam Anderson and learn how to make easy one-pot dinners! First, create two of Pam’s famous “shove-it-in-the-oven” stews. Then, prepare roasted fish with vegetables using only one sheet pan and transform paella into weeknight fare! Fall-off-the-bone lamb shanks will become part of your regular repertoire when you learn how to make this hearty dish faster and more flavorful than ever. Next, confidently make beef tenderloin stuffed with tangy blue cheese and breadcrumbs, cooking the beef in the same pan as a creamy barley pilaf. You’ll even master the ultimate comfort food – chicken pot pie – made extra-special with leeks and apples, all ready in a flash with Pam’s shortcuts. Finally, learn how to make a rich mushroom lasagna in no time; it’s sure to be your new favorite meal!
Pam Anderson
Pam Anderson is the New York Times-bestselling author of seven cookbooks. She is a former executive editor for Cook's Illustrated magazine and is currently a food columnist for USA Weekend and Runner's World magazines. She also blogs at Three Many Cooks, a website she runs with her two kitchen-savvy daughters.
Bonus materials available after purchase