**BEWARE!! I am updating this post to say that I’d not recommend using a glass pan. My 9×13 Pyrex clear glass dish just EXPLODED all over my kitchen after pulling it out of the 450 oven. Not very safe… maybe stick with stoneware or metal pans.**
I don’t think I realized that “cooking concepts” existed until listening to NPR yesterday. But, I learned a new one! (an example of a broad cooking concept would be stir-fry)
Turn oven to 450 and put in shallow pan. (I put in two 9×13 pans because I don’t have a larger one) Take any vegetables you have (carrots, potatoes, eggplant, beans, sugar snap peas, tomato, onion, to name a few) and any meat that you have. Cut your hard vegetables (carrots, potatoes) thinner and cut the other veggies however you’d like. Throw them in a bowl and put favorite cooking oil (olive or coconut are good options) and seasonings you choose. You could do more Indian seasonings, or Mexican, or Italian… whatever you’re in the mood for. Coat your veggies and meat in the bowl. For meat, I used chunked stew meat. However, the lady on the radio mentioned chicken thighs, pork tenderloin, or chunks of chuck roast. You can use pretty much whatever you have. Then, pull out your pan (with oven mitts!!) and throw in the food. It will sizzle! Stick it back in the oven. After 10-15 minutes, you can turn it down to 350. Overall, you’ll be cooking it for about 30-40 minutes.
The next day you can mix these leftovers with rice for a different dish.