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Authors: Carla Snyder

One Pan, Two Plates

BOOK: One Pan, Two Plates
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One Pan, Two Plates

MORE THAN 70 COMPLETE
WEEKNIGHT MEALS FOR TWO

Carla Snyder

PHOTOGRAPHS BY
Jody Horton

FOR MY KIDS,

Jessica, Justin, and Corey;

AND FOR THE COUNTLESS OTHERS WHO COOK FOR TWO
WITH JOY, EXCITEMENT, AND ANTICIPATION.

contents

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 Ragù
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

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index

acknowledgments

INTRODUCTION:

a case for cooking

On the trip home from work, our minds are often churning with all the things that need to be done . . . cleaning, laundry, bills, e-mail, and the chore of making dinner. With so little time in the day for all that must be accomplished, it seems unfair to return home to the immediate task of creating a meal. But it isn’t so much the actual cooking that’s driven most of us to high-fat takeout and pricey restaurants—it’s the hour-plus of organizing, shopping, prepping, and cleaning up. Wouldn’t it be nice to stay home and produce a delicious, healthful, hot meal in less than 1 hour, with easy prep and minimal cleanup? Maybe even share a glass of wine with your significant other?

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