One pan, two plates : more than 70 complete weeknight meals for two

One pan, two plates More than 70 complete weeknight meals for two

Carla Snyder

Book - 2013

Snyder shows you how to make fresh, cooked-from-scratch weeknight meals and still have time to savor every bite! These recipes cut prep time and practically eliminate the sink full of dishes. By using fresh ingredients and simple techniques, they can be prepared in one pan in a doable time frame.

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Location Call Number   Status
2nd Floor 641.561/Snyder Checked In
Subjects
Cooking for two.
Published
San Francisco, CA : Chronicle Books [2013]
Language
English
Main Author
Carla Snyder (-)
Other Authors
Jody Horton (-)
Item Description
Includes index.
Physical Description
207 pages : color illustrations ; 26 cm
ISBN
9781452106700
  • Introduction
  • Kitchen Counter Points: Tips to help you cook with speed and success
  • Chapter 1. The Carbohydrate Cure
  • Pastas, grains & hot sandwiches
  • Three-Cheese Mac with Crispy Prosciutto
  • Fresh Summer Pasta with Tomatoes, Garlic, Basil, and Buttery Croutons
  • Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce
  • Linguine with Chicken, Spinach, and Feta Cheese
  • Fresh Pepper Linguine with Olive Oil-Packed Tuna, Capers, and Golden Raisins
  • Pasta Carbonara
  • Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce
  • Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce
  • Pad Thai
  • Summer Rolls with Shrimp, Cucumber, and Mango
  • Barley and Lentil Salad with Dried Cranberries and Walnuts
  • Barley Risotto with Sweet Potato and Andouille Sausage
  • Lemony Risotto with Asparagus, Carrots, and Chives
  • Jambalaya with Chicken, Shrimp, and Andouille Sausage
  • Vegetable Biryani with Green Beans, Cauliflower, and Carrots
  • Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt
  • Croque Madame
  • Cuban Sandwiches
  • Fried Green Tomato Sandwiches with Bacon and Chutney
  • Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle
  • Chapter 2. Hungry for More
  • Meat dinners
  • Quick Choucroute Garni
  • Braised Lentils with Polish Kielbasa and Cabbage
  • Golden Corn Cakes with Crispy Pancetta and Arugula Salad
  • Creamy Yukon Gold Potato Gratin with Ham
  • Thyme-Dusted Pork Medallions with Pear-Rutabaga Mash
  • Crispy Sage Pork Cutlets with Couscous, Peas, Figs, and Pistachios
  • Sautéed Pork Chops with Sweet Potato, Apple, and Mustard Sauce
  • Herb-Rubbed Pork with Honey-Lime Roasted Sweet Potatoes, Cauliflower, and Major Grey's Chutney
  • Spicy Pork Stir-Fry with Lime, Cashews, and Noodles
  • Spicy Orange Beef Stir-Fry with Snow Peas and Carrots
  • Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango
  • Skirt Steak Fajitas with Pico de Gallo and Avocado
  • Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes
  • Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds
  • Flank Steak with Chimichurri and Summer Squash Hash
  • Hungarian Beef Goulash with Paprika and Dumplings
  • Beef Stew in High Heels
  • Veal Piccata with Brussels Sprout Hash and Apples
  • Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous
  • Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks
  • Lamb Kebabs with Harissa, Chickpeas, and Summer Squash
  • Lamb Korma
  • Chapter 3. Poultry with Soul
  • Egg, turkey & chicken dinners
  • Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère
  • Winter Frittata with Escarole, Bacon, and Feta Cheese
  • Wild Mushroom Frittata with Cheddar, Green Onions, and Peas
  • Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger
  • Balsamic Turkey with Artichokes and Eggplant Caponata
  • Turkey Chili with Poblano and Queso Fresco
  • Chicken Stew with Tomatoes, Oranges, and Olives
  • Cornflake-Crusted Chicken Fingers with Rosemary-Sweet Potato Pan Fries and Chutney Dipping Sauce
  • Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce
  • One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips
  • Sautéed Chicken Breasts with Lemon and Winter Greens
  • Fontina and Prosciutto-Stuffed Chicken Breasts with Radicchio-Fennel Sauté
  • Yellow Curry Chicken with Green Beans and Potatoes
  • Thai Red Curry Chicken with Bell Peppers and Broccoli
  • Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes
  • Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta
  • Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes
  • Rosemary Chicken Leg Quarters with Orange Gremolata
  • Pan-Roasted Chicken Leg Quarters with Thyme, Sweet Potatoes, and Pineapple
  • Chapter 4. Angling for More
  • Fish dinners
  • Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"
  • Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat's-Milk Feta
  • Prosciutto-Wrapped Salmon with Corn and Poblano Succotash
  • Pan-Fried Arctic Char with Garam Masala, Broccolini, and Yogurt Sauce
  • Flash-Roasted Tilapia with New Potatoes, Peas, and Pesto Mayonnaise
  • Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw
  • Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
  • Baked Halibut with Warm Fennel-Zucchini Chopped Salad
  • Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash
  • Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragú
  • Catfish Tacos with Chipotle Slaw
  • Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad
  • Stir-Fried Ginger Shrimp with Sugar Snap Peas, Red Bell Peppers, and Corn
  • Scallops and Asian Noodle Salad with Spicy Lime Sauce
  • Salade Niçoise
  • Find it Fast
  • Index
  • Acknowledgments
Review by Publisher's Weekly Review

The tried-and-true workhorse of pans is the cast iron skillet, and cooking instructor Carla Snyder elevates the heavy-duty fry pan to an innovative level for the home cook in this collection of main dish recipes. Simple, hearty, and nutritionally complete, each one-pan wonder is made from scratch and fresh ingredients. Cooks need only utilize a few basic techniques-browning, braising, and sauce reduction-for single skillet cooking. Efficient in terms of preparation and cleanup (30 minutes to 1 hour per dish), Snyder's one vessel method yields two time-saving and satisfying plates. Recipes present a "range of cuisines" from India, Mexico, Thailand, France, and China, each with a protein focus, featuring "the meat-centered meals we all associate with dinner." Yellow Curry Chicken with Green Beans and Potatoes offers a sweet, spicy dish. Black Cod Fillets poached in Five-Spice Broth are rounded out with bok choy and Udon. There are risottos and pasta dishes, too. Wine pairings accompany each dish, and Snyder's "Kitchen Counter Points" provide tips for increasing cooking speed and success. This "streamlined" and uncomplicated approach to delivering weeknight meals promises to reduce stress and enable cooks to create a comforting culinary adventure for two-in one pan. Good review. (Apr.) © Copyright PWxyz, LLC. All rights reserved.

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