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One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

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Notes about this book

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Notes about Recipes in this book

  • Fresh summer pasta with tomatoes, garlic, basil, and buttery croutons

    • Pinkpowderpuff on October 07, 2015

      Serve with a salad with a little shaved parm. pp 22-23

  • Fettuccine with scallops, carrots, and ginger-lime butter sauce

    • Pinkpowderpuff on October 07, 2015

      pp 24, serve with a slice of ripe tomato

    • clcorbi on September 11, 2017

      Yum! I would give this recipe 5 stars except I found the instructions to be a little crazy. I know this is a one-pan cookbook, but it really doesn't make sense to cook pasta in your skillet and then let it sit aside the entire time you are making the sauce. So I cooked the pasta in a different pot while making the sauce, which was faster anyway. I also substituted shrimp for the scallops, so I skipped the step where you remove the vegetables from the pan to fry the scallops--instead, I added the shrimp to the pan after the vegetables had cooked down, and once the shrimp were cooked through, I added the lime juice, noodles, and a bit of the noodle liquid, and tossed everything together. This is a sort-of-Asiany dish, but is also full of delicious butter, so I'm not sure how to categorize it, but we both loved it! It was also super fast to make and would be great for a weeknight. I could see myself repeating it.

  • Linguine with chicken, spinach, and feta cheese

    • Pinkpowderpuff on October 07, 2015

      pp 26 add a salad of butter lettuce and oranges.

  • Creamy Yukon gold potato gratin with ham

    • kath on April 12, 2014

      This is a fantastic recipe! I bought a small 8-ounce ham steak and used half of it to make it. I intended to use the other half for something else but we loved this so much I made it again with the rest of the ham. I subbed half and half for the heavy cream and it was still fabulous. A 5-star recipe in our house!

  • Spicy pork stir-fry with lime, cashews, and noodles

    • julesamomof2 on October 02, 2018

      This was a nice weeknight recipe for 2. The sauce was skimpy though-I had to add a lot more soy sauce to make it work. We liked it enough that I will make it again and double the sauce.

  • Hungarian beef goulash with paprika and dumplings

    • clcorbi on November 16, 2017

      We've made this recipe a couple of times now and it always turns out well. I especially love the dumplings. I will note that I think the simmering time is too short--the goulash needs to go for longer so that the veggies get tender enough and the flavor can deepen.

  • Veal saltimbocca with asparagus, lemon, and Israeli couscous

    • Cheri on March 29, 2015

      This was good, but I made some changes. Substituted fregola for the couscous. Started the fregola in one pan, while I cooked the shallots and veal in another pan. Added some fresh mozzarella to the veal packets. Pulled the veal, and put the asparagus in that pan. Finished fregola (at 10 minutes) in with the asparagus. Dusted with parm, returned veal packets to pan for a moment to reheat. This made good use of what I had on hand. Nice easy spring type meal.

  • Black cod fillets poached in five-spice broth with baby bok choy and udon

    • sosayi on June 21, 2018

      A good, fairly quick dinner to prep on a weeknight. I'd cut back on the amount of five-spice powder next time, as it was just a bit much. I also needed to tweak the broth seasoning slightly by adding a bit more sesame than called for, a few squeezes of lime for some acid, and a bit of chile paste for some spice. I did add more soy, but that was most likely as I was using unseasoned homemade broth. I also subbed brown rice noodles for the udon. Even with the tweaks needed to get the broth to where I liked it, I really enjoyed the end dish. Light, flavorful, full of vegetables, and a great summer soup.

  • Catfish tacos with chipotle slaw

    • clcorbi on July 25, 2017

      We adore these tacos. The slaw is the best part. We sometimes make it with gochujang rather than the called-for chipotles in adobo, which makes for a sort of Asian-y twist that we prefer to the original recipe. Sometimes we make the slaw by itself when we have cabbage to use up. Yum!

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  • ISBN 10 1452106703
  • ISBN 13 9781452106700
  • Linked ISBNs
  • Published Mar 05 2013
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

One Pan, Two Plates features 100 recipes that are complete made-from-scratch meals with one-pan clean-up and ready to eat in under one hour, with many under 30 minutes. Each one-pan meal includes a protein and a side dish. Most of the cooking is done in a heavy 12-inch skillet with a lid. The heavy gauge pan allows you to cook over hotter, faster heat and the 12-inch size is perfect for two complete meals. For two huge segments of the market: the newlywed/newly moved in together and the empty nesters, these recipes offer full meals that cook up in one pan, making it easy to prepare a balanced meal and clean up quickly--leaving more time for living life to the fullest. Ingredients are fresh and healthy, which appeals to the increasingly food-savvy consumer.

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