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A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!, by Paul Kita

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About the Author

Paul Kita is the food and nutrition editor for Men's Health magazine and the co-author of Guy Gourmet. He lives in Allentown, PA.

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Excerpt. © Reprinted by permission. All rights reserved.

INTRODUCTIONIf you’re reading this, thank you. First off, only truly dedicated (or bored!) cookbook readers ever turn to the introduction. But secondly, and most importantly, it means that you care enough about what you’re eating to purchase, or seriously consider purchasing, this book. You may not feel this way, but consider yourself lucky. Too many people don’t think about what they consume on a daily basis. Too many people think that cooking is “too hard” or “not worth the trouble.” Too many people see the supermarket as a place to pick up premade meals instead of choosing to make healthy choices. Too many people have given up control of their diets. And, in doing so, they’ve missed out on the comfort, satisfaction, pride, wonder, and glory of cooking for themselves and the people they love—not to mention reaping the benefit of eating home-cooked food as compared to, say, a Salisbury steak TV dinner. But you, you’re one of the special ones. You know that cooking empowers you. You know that choosing to decide exactly what goes into your body is a delicious form of self-care. You know that under the right conditions, with a little practice, cooking isn’t hard or inconvenient. It is even, more often than not, really fun. And that’s what A Man, A Pan, A Plan is ultimately all about: fun. You’re not going to find any convoluted multiday recipes in this book. You’re not going to have to search the ends of the planet to source specialty ingredients. You’re not going to find any precious recipe notes about the golden days in provincial France. What you will find, though, is plenty of practical advice and straightforward recipes that involve tools you already own, resulting in meals you’ll immediately place among your favorites. By cooking meals in one pan, you’ll save stress, prevent mess, and reduce your chances of culinary distress. Cooking is a lot like building a birdhouse. With the right equipment, a smart set of plans, and some ambition, you can make something beautiful. Is there a possibility of screwing up somewhere along the way? Sure. But that’s part of the learning process. The big difference between carpentry and cooking—and perhaps cooking’s greatest advantage—is that you get to eat the birdhouse. Eggplant and Zucchini LasagnaThis is one of those weekend-project meals that require some handiwork and patience to see through—sort of like cleaning your garage or raking your yard. except that unlike cleaning your garage or raking your yard, you’re left with a week’s worth of cheesy vegetable lasagna that improves in flavor as the days go by. The garage and yard can wait. 1 tbsp olive oil 2 garlic cloves, minced white onion, diced1 (28 oz) can whole tomatoes, drained 2 cups ricotta Zest from 1/2 lemon 6 basil leaves, chopped, plus more for serving Leaves from 3 parsley stems, chopped 1 small eggplant, thinly sliced 1 small zucchini, thinly sliced 8 oz fresh mozzarella, sliced1. In a large cast-iron pan, add the olive oil, garlic, and onion. Heat over medium-high and cook until the onion is golden, 3 to 5 minutes. Add the tomatoes and cook, stirring occasionally, till slightly thickened, 5 to 10 minutes. 2. Meanwhile, in a large bowl, mix the ricotta, lemon zest, basil, and parsley. Season the mixture with salt and freshly ground pepper. Set aside. 3. Preheat your oven to 400°F. Scoop half of the sauce out of the pan and into a small bowl. On top of the sauce in the pan, layer half of the eggplant and zucchini, half the ricotta mixture, the rest of the vegetables, the rest of the ricotta, the rest of the sauce, and, finally, the mozzarella. 4. Place a lid on the pan and bake until a knife inserted into the layers slides easily through, 20 to 30 minutes. Using an oven mitt, carefully remove the lid and bake the lasagna until the cheese is bubbly and slightly browned, 5 to 10 minutes more.5. Using 2 oven mitts, carefully remove the pan from the oven (it’s heavy) and place on a trivet to cool for at least 10 minutes before slicing. Serve topped with more fresh basil. Feeds 6. Nutrition perserving: 313 calories, 21 g protein, 16 g carbohydrates (4 g fiber), 20 g fat Extra-Bacony BALTs Every time you throw out bacon grease, a pony cries. Bacon grease is a lovely, luscious cooking fat that guides home fries, bitter greens, and seared scallops to higher planes of existence. it also works its magic on grilled bread, which, here, bookends the best BLT with avocado you’ve ever had. 4 slices thick-cut bacon 2 slices whole grain bread, cut 1/2" thick1/2 avocado1 thick tomato slice cut from a large tomato1 large leaft Boston lettuce  1. In a large cast-iron pan, add the bacon and turn the heat to medium. Cook, flipping the bacon occasionally, until crisped, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels to drain. 2. Carefully drain the bacon fat from the pan into a bowl to cool and keep for another use. Return the same pan, still greased with a sheen of fat, to the burner and adjust the heat to medium-low. Add the bread and cook, turning occasionally, until crisped and a little charred in places, about 5 minutes. 3. Transfer 1 bread slice to a cutting board. Using the back of a fork, mash the avocado onto the bread. Snap the bacon pieces in half and arrange on top, followed by the tomato, lettuce, and the second slice of bread. Feeds 1. Nutrition per serving: 493 calories, 24 g protein, 45 g carbohydrates (9 g fiber), 26 g fat Holy $@%! Kitchen Trick: The Better Bacon Switch-Up! Start bacon in a cold pan for more evenly done slices. As the pan warms, the bacon fat slowly renders from each slice, resulting in fewer sputtering and flying gobs of hot grease than if you were to toss a few rashers onto an already hot pan. Steak ’n’ Shrooms with Garlic SpinachThis is one of those recipes where you sizzle everything in the same pan—the rib eye, the mushrooms, the spinach, and even the steak sauce. if you’re going for maximum efficiency, you could even eat the whole meal out of the pan, you savage. 1 bone-in rib-eye steak 2 tbsp canola oil ó cup red wine 2 tbsp butter 1 (6 oz) package mixed mushrooms (cremini shiitake, oyster) 2 garlic cloves, minced 4 cups packed baby spinach1. Preheat a cast-iron pan to high. (Open a few windows and crank your oven vent to high—things are about to get smoky.) Liberally season both sides of the steak with salt and pepper. When the pan begins to smoke, add 1 Tbsp of the canola oil and swirl. Add the steak and sear, flipping every minute, for a total of 6 minutes for medium-rare. Transfer the steak to a plate. 2. Remove the pan from the heat, add the wine to the pan, and using a wooden spoon, stir the wine, scraping up the browned bits clinging to the pan. Add the butter, stir until melted, and season lightly with salt and pepper. Pour into a small serving dish and set aside. 3. Return the pan to medium-high heat. Add the mushrooms and cook, stirring frequently, adding a little more oil if the shrooms are too dry, until well browned, 5 to 7 minutes. Spoon the mushrooms over the steak. 4. Remove the pan from the heat and add the remaining oil, the garlic, and spinach. Cook, stirring constantly, until just wilted, about 1 minute. Serve alongside the steak, with the sauce on the side. Feeds 2. Nutrition per serving: 512 calories, 51 g protein, 3 g carbohydrates (1 g fiber), 34 g fat

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Product details

Paperback: 176 pages

Publisher: Rodale Books (October 24, 2017)

Language: English

ISBN-10: 1635650046

ISBN-13: 978-1635650044

Product Dimensions:

6.4 x 0.6 x 6.5 inches

Shipping Weight: 12 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

77 customer reviews

Amazon Best Sellers Rank:

#12,111 in Books (See Top 100 in Books)

Seriously great. I've been recommending this book to all my friends and family. I actually liked it so much, I bought a few for Christmas presents, as the recipes are easy, fun, and I'm turning out like restaurant quality food I never dreamed I could make. I'm not really one to cook much, and am pretty busy between work, hockey, and running, but this food, and the simplicity of the recipes has me cooking like every other night! The clean up is simple with just one pan, and the portion sizes are perfect for sharing with my girlfriend, or bringing the leftovers to work the next day. If your a guy, you need this book. If you even know a guy- get him this book!

Great recipes, fairly easy for a bachelor to make with moderate cooking skills. First time I used it I made “steak ‘n’ shrooms with garlic spinach; being the cooking god I am, I neglected to heed the warning that says turn on exhaust and open windows it’s about to get smoky. Well, it did get smoky and it set off the fire alarms in my apartment that makes everyone’s fire alarms go off until the fire department comes and sets it off. Twenty minutes of great fun, until the firemen with axes and sledgehammers came to see my kitchen prowess. 5/5 great book.

This cookbook is funny and has awesome recipes. I highly recommend. Also, I love that it's a smaller size and not a large, hardcover book. And, if you're thinking that you ONLY need a pan, there is a section called "Tools that are not pans," that will help guide the way.Enjoy!

Paul did a cooking demo at Cedar Crest College's Nutrition in the Kitchen program and was gracious enough to give the "students" a copy of his cookbook. Sampling the recipes that he made was a delight! The Cinnamon-Brown Sugar Apples with Walnuts was a winner - and took only minutes to make from start to finish. Ditto for the Pressed Sandwiches, the Tacos, and the Almond, Blueberry, Cinnamon Skillet Granola. When I got the book home, I found it to be full of valuable information with hints and humor a plus. I have noted seventeen recipes that I want to try soon - all use few, easy to find ingredients and aren't complicated and look delicious. I have a lot of cookbooks in the cupboard that I refer to occasionally but I can see me pulling this one out over and over.

Many of the ingredients are hard to find unless you live in a larger city. I bought this book because the description implied easy to prepare meals using a single skillet. While many of the recipes do that, others require more, plus they often are meals for six or more people! I ended up looking up recipes on the internet and found what I was really looking for (for no cost!).

Not as simple as it sounds. My boyfriend is a traveling welder that knows how to make one or two meals. I wanted a simple "how to make meatloaf" book. This book requires high end ingredients and a high level of experience in the kitchen. Return price was double what I paid for it since it got sent through prime. Have it to him and he hasn't looked at it since I gave it to him. Good cookbook for high end, fine dining for a man who is experienced in the kitchen.

Great book for this 74 old guy that likes to put to gather a fast meal. I now know how to cook a perfect egg. Ha,ha put true.

My brother recently said he wanted to lose weight for his new years resolution which meant he couldn't eat out as much. I thought this would make a nice gift to help with that. He LOVED it. Present opening ceased while he spent 20 minutes reading out various recipes he wanted to try. My step father became enthralled by the recipes we had to order one for him as well before present opening could continue.

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