By Carla Snyder
One pan + clean elements = dinner for 2! With an emphasis on lowering prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the correct couple's consultant to basic, entire, and actually scrumptious meals—imagine Balsamic Braised fowl 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 below 60 mins. With recipes for home-cooked pasta, grains, sandwiches, red meat, red meat, chook, 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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Additional info for One pan, two plates: More than 70 complete weeknight meals for two
Return the tortellini to the pan and toss it in the hot creamy sauce until the pasta is well coated and warmed through, about 2 minutes. 4. Scoop the tortellini into warmed shallow bowls. Scatter the parsley and Parmesan over the top and serve hot. it’s that easy: Leeks are easy to clean. Just trim off the root end and cut off and discard the tops where they turn dark green and tough. Cut the leeks in half lengthwise and rinse cold running water between the layers to remove any sand or grit. Proceed with chopping or slicing as directed.
Scatter the parsley and Parmesan over the top and serve hot. it’s that easy: Leeks are easy to clean. Just trim off the root end and cut off and discard the tops where they turn dark green and tough. Cut the leeks in half lengthwise and rinse cold running water between the layers to remove any sand or grit. Proceed with chopping or slicing as directed. extra hungry? How about a salad of radicchio and Bibb lettuce with a scattering of olives, a drizzle of balsamic vinegar, and a glug of olive oil?
The clean flavor is vastly superior to regular iodized salt, which can add a metallic taste to your food. I like to keep kosher salt in a ramekin close to the stove. That way I can grab it with my fingers instead of shaking unknown quantities from a shaker. And don’t be shy with the salt; you are cooking fresh food and, for the best flavor, it needs to be seasoned. Freshly ground black pepper is more robust than packaged ground peppers. To give your food more oomph, buy a peppermill (it needn’t be expensive), fill it up with whole black peppercorns, and grind the fresh pepper directly onto your food.