By Carla Snyder
One pan + clean parts = dinner for 2! With an emphasis on lowering prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up definitely the right couple's advisor to basic, entire, and really scrumptious meals—imagine Balsamic Braised poultry Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that will be made in a single skillet, in lower than 60 mins. With recipes for home-cooked pasta, grains, sandwiches, red meat, beef, bird, and seafood, plus wine or beer pairings for every dish, One Pan, Plates will nourish undefined, from newlyweds to drain nesters, each evening of the week.
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One pan + clean constituents = dinner for 2! With an emphasis on decreasing prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the right couple's consultant to easy, whole, and really scrumptious meals—imagine Balsamic Braised poultry Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that should be made in a single skillet, in lower than 60 mins.
Additional resources for One pan, two plates: More than 70 complete weeknight meals for two
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 the sugar. Add the drained noodles and toss to coat them with the dressing. Set aside. 4. In a small bowl, combine the remaining 1½ tbsp lime juice, 2 tsp sugar, and 2 tsp fish sauce to make a poaching liquid for the shrimp. 5-cm skillet over medium-high heat and add the shrimp and poaching liquid. The liquid should get bubbly quickly. Toss the shrimp around in the liquid for 1 minute, then remove the pan from the heat, cover it tightly, and let the shrimp sit in the hot pan for 1 minute longer to finish cooking.
When the oil is so hot it shimmers (but is not smoking), add the onion and garlic and cook, stirring constantly, until the onion begins to soften and the garlic is fragrant, about 1 minute. Add the tuna, orange zest and flesh, raisins, and capers and toss the sauce for another minute or so to warm it through. Return the pasta to the pan along with about half of the reserved pasta-cooking water and half of the parsley, tossing with tongs to reheat the pasta and coat it nicely with the sauce. Taste and add more salt, a grind or two of pepper, and/or a little more of the pasta water to flavor and moisten as desired.
Add a little green salad of butter lettuce, radicchio, and orange tossed with a glug of olive oil, salt, and lots of pepper. in the glass: A Beaujolais from Jadot would be my choice with this dish but if you’re looking for white you can’t go wrong with a bottle of Kim Crawford Sauvignon Blanc. Fresh Pepper Linguine with OLIVE OIL-PACKED TUNA, CAPERS, and GOLDEN RAISINS You gotta love a dinner that is sourced almost entirely from the pantry. It sits in the cupboard, just waiting to sustain you on dark, hungry nights.
One pan, two plates: More than 70 complete weeknight meals for two by Carla Snyder