Parchment Paper

Sure, it sounds and looks chi-chi, but using parchment paper to make dinner en papillote (French parlance for “in a paper packet”) is painless. Just drop the endless ingredient possibilities onto the no-stick paper, fold and cook.

Beyond ease, here are just some of the many benefits of cooking in parchment paper packets:

Because almost everything cooks in one location – the no-scrub necessary packet – you can cut down on the number of pans that accumulate in the sink.

Flavor freaks like myself appreciate that fish and chicken steams quickly yet tenderly in their own juices keeping meat almost impossibly moist.

Without the need to line a skillet with oil, you cut down on extra fat calories.

Chicken, turkey, pasta, veggies, fruit, and even tempeh can all be wrapped – often with lip-smackin’ results.

The link below will take you to an article I wrote for Eating Well magazine about cooking in packets. Click on the tabs on the right for an array of delicious recipes I developed for the story.
http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/food_features/cooking_in_packets

Here is a link on how to properly prepare and fold parchment paper packets.
http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/basics_of_cooking_techniques/folding_packets

To show just how ultra-versatile this cooking method is, here is an additional dessert recipe.

Apple Raspberry Crisp

Makes 2 Servings

If desired, serve warm with a dollop of cool vanilla ice-cream or frozen yogurt.

2 medium apples, sliced thinly (you can leave the skin on)
1 cup raspberries, whole
1/3 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups quick-cooking oats
1/4 cup pecans or almonds, chopped
2 tablespoons butter, melted
Zest of 1/2 orange
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 375°F.
In a large bowl combine apples, raspberries, sugar and vanilla. In a separate large bowl, mix together oats, nuts, butter, orange zest, cinnamon and nutmeg. Spread fruit mixture evenly onto two pieces of parchment paper. Top the fruit with the oat mixture and seal the paper or foil. Cook packets in the oven for 20 minutes. The oats should have turned golden brown and the apples softened.