One Pan, One Meal with Cast Irons
Cast iron pans are the time-tested workhorses of kitchens around the globe. From elaborate holiday brunch dishes to weeknight casseroles, cast iron cooking is as much a necessity as an art, and chefs have come to appreciate how the heavy bottoms spread the heat around to ensure even cooking and crispy edges every time.
Your Haggen store has countless fresh food options to make cast iron cooking more convenient. From pre-washed greens to fresh pizza dough, we’ve got your ingredient list covered.
Baked Pepperoni Pizza Balls
This dish is a snap when you start with Haggen pizza dough from our Deli department
3 oz Olli Salumeria pepperoni, thinly sliced (found in our Deli)
1-1/2 Tbsp extra virgin olive oil
3 cloves garlic, crushed
1 bag ready-made pizza dough (found in our Deli)
3/4 cup pizza sauce
4 oz Ferndale Farmstead Fior de Latte mozzarella cheese, shredded
2 Tbsp fresh basil, chopped
Adjust oven rack to middle position and preheat oven to 400°. Mix oil and garlic in small bowl. Roll dough into 1″ balls and coat with garlic oil. Evenly place balls around the skillet.
Cover the skillet and let dough rest for ten minutes. Transfer the skillet to the oven and bake dough until it begins to brown, about 20 minutes. Remove skillet from oven. Spoon pizza sauce over the balls. Sprinkle with cheese and add the pepperoni. Return to oven and bake until golden brown, about 10 minutes.
Dutch Pancakes with Berries
Strikingly beautiful, and as delicious as it looks, this is a weekend breakfast that’s sure to impress.
3 eggs, room-temperature
3/4 cup milk, room-temperature
2 Tbsp unsalted butter, melted & slightly cooled + 1 Tbsp unsalted butter
1/2 cup all-purpose flour
2 Tbsp cornstarch
1/2 cup fresh berries of your choice
1/4 cup cream (optional)
Place a medium cast iron skillet in the oven and preheat to 450° for at least 25 minutes. Meanwhile, blend eggs in a blender until very frothy. While blender is running, gradually add milk and melted & slightly cooled butter for 30 seconds. Add flour and cornstarch and blend until combined.
Remove skillet from oven and swirl with remaining butter. Immediately pour batter from blender into the skillet. Put skillet back into the oven and bake until pancake is puffed and browned around the edges (about 20-25 minutes). Top with berries and cream if desired.
Baked Cheese Quinoa Skillet
Protein-packed quinoa pairs perfectly with fresh veggies and cheese.
1 cup quinoa
4 cup water
8 oz broccoli florets
4 cup baby spinach
1/2 cup light sour cream
2 cloves garlic
Salt & pepper to taste
4 oz Beecher’s Just Jack Cheese, shredded
In a covered 5-quart saucepot heat quinoa and water to boiling. Cook quinoa as package directs. Add broccoli to pot 5 minutes before the end of cooking time. Cook until broccoli and quinoa are tender.
Drain quinoa mixture well and toss with baby spinach, sour cream, garlic, salt and pepper. Spread mixture into large cast iron skilled. Sprinkle with cheese and broil on high in the oven for about three minutes or until cheese is melted.
Lamb Shepherd’s Pie with Kale
A hearty dish for any appetite, featuring Northwest beef and fresh spring vegetables.
1 lb Yukon Gold potatoes
2 Tbsp olive oil
2 leeks, halved lengthwise, sliced ½” thick
2 large carrots, diced
3 cups kale, chopped
2 cloves garlic, finely chopped
1 Tbsp fresh thyme, chopped
1 Tbsp Worcestershire sauce
3 Tbsp tomato paste
1 ½ cup low sodium broth
1 cup frozen peas
1 ½ lbs ground lamb
Salt and fresh pepper to taste
3 Tbsp butter
¾ cup milk
1 Tbsp fresh chives, chopped
Preheat the oven to 400°. Peel potatoes and place in medium saucepan. Cover with water by 1” and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 15 to 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the leeks and carrot. Cook, stirring until the vegetables are soft, about 8 minutes. Add kale, garlic, thyme, Worcestershire sauce and tomato paste, broth, and frozen peas. Bring to a simmer until slightly reduced, about 5 minutes. Set aside.
In a medium skillet brown the lamb, salt and pepper. Cook until browned and cooked through. Mix the cooked lamb with the vegetables. Spread the mixture in a large cast iron pan.
Drain potatoes and return to pot. Add butter, adding up to 1/2 cup milk and salt and pepper taste. Mash to combine, adding ¼ more cup milk if needed. Dollop the potatoes on top of the meat mixture, then spread with the back of a spoon.
Bake until bubbling around edges and the topping is browned, about 20 minutes. Let rest 10 minutes before serving and sprinkle chives over the potatoes.