One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two
Format: PDF / Kindle (mobi) / ePub
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.
rice-paper rounds 1. In a heatproof bowl, soak the noodles in boiling water to cover until they are softened, about 15 minutes. 2. Meanwhile, combine half of the green onions, the chile, garlic, ⅓ cup/75 ml lime juice, 1½ tbsp sugar, and 1 tbsp of the fish sauce in a medium bowl and stir to mix well. Let the sauce sit to allow the flavors to develop. 3. Drain the noodles. Combine 1½ tbsp of the lime juice, 2 tsp of the sugar, and 2 tsp of the fish sauce in a medium bowl and stir to dissolve
side. Once again, it’s your choice.) Taste and adjust the seasoning. 6. Spoon the hot risotto into warmed shallow bowls and garnish with the chives and Parmesan shavings. Serve hot. it’s that easy: I usually make risotto with chicken or vegetable broth, but here, I wanted the fresh springtime flavors of the asparagus and lemon to pop, and so call for plain old water, always on tap. The taste is simple, light, and clean, perfect for a warm-weather meal. extra hungry? Pair this dish with a
inside of the sandwich to be warmed through and the cheese oozing before the bread chars. Flip the sandwiches over and cook the second side for another 2 or 3 minutes until browned. Remove the sandwiches from the pan, cut in half, and serve hot. tip: The better the ham, the better the sandwich. Black Forest is delicious. it’s that easy: You don’t need no stinkin’ panini press. A foil-wrapped brick can do the job just as well. It compresses the meaty, juicy insides while helping the exterior
fork, scrunch and press on the top and sides of the galettes to make them neat and compact. Don’t try to move them until they’ve browned on the bottom and firmed up overall, about 3 minutes. Using a thin-bladed spatula, carefully flip them over and press lightly with the spatula to flatten and compress. Cook until browned on the second side and cooked through, about 3 minutes longer. Transfer the galettes to a warmed plate and keep them warm under aluminum foil or in a low oven while you cook the
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