Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions

by Jennifer

Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat.  Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu.  Serves 4 – 6.

Spicy Barbecued Shrimp – from Cooking Light

  • 2 lbs large shrimp, peeled and deveined
  • 1 cup sliced scallions
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 – 4 tsp chile paste with garlic
  • 4 garlic cloves, chopped

Combine scallions through garlic in a large bowl;

add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours.  Prepare grill.

Thread shrimp on skewers and

grill 3 minutes per side, or until done.  While shrimp are grilling,

pour reserved marinade into a saucepan and boil for 2 minutes;  simmer until shrimp are ready to serve.   Serve shrimp with barbecue sauce on the side.

Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison

  • 2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 TBS unsalted butter or ghee
  • kernels from 3 large ears of corn
  • 1/2 cup sliced scallions, whites and some of the greens
  • salt and freshly ground black pepper to taste
  • 1/3 cup shredded Cheddar cheese

Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot;  add quinoa, cover, lower heat to simmer and let cook for 15 minutes.

Turn off heat and let quinoa sit, covered, for 5 minutes;  fluff with a fork.  Meanwhile, melt butter or ghee in a skillet over medium-high heat.

Add corn and scallions and cook, stirring frequently, for 3 minutes.

Season with salt and pepper, then stir into the quinoa.  Serve quinoa sprinkled with cheese.


Snow Pea, Cashew and Tofu Stir-Fry with Stir-Fried Rice with Broccoli Rabe

by Jennifer

This dinner was fantastic!  We couldn’t stop eating the snow peas, they were that good.  I will definitely make these recipes again.  Both are adaptations;  the stir-fry from Eating Well magazine, the rice from Vegetarian Cooking for Everyone by Deborah Madison.  I used one wok for everything, wiping it down after boiling the broccoli rabe and after making the rice (just kept the rice warm while I made the stir-fry).

Snow Pea, Cashew and Tofu Stir-Fry

While the tofu is being pressed, prep the rest of the ingredients.

  • 14 oz package extra-firm tofu
  • 3 TBS hoisin sauce
  • 2 TBS low-sodium soy sauce
  • 1/2 tsp chili-garlic sauce
  • 2 TBS neutral high-heat oil (I used grapeseed)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 lbs snow peas, trimmed
  • 1/2 cup lightly salted cashew halves and pieces

Press tofu between two paper towel-lined plates, topped with something heavy (like a full tea kettle), for 30 minutes.

Slice tofu into 1/2” pieces.

Whisk together hoisin sauce, soy sauce and chili-garlic sauce in a small bowl.

Heat 1 TBS oil in a wok over moderately high heat;  add tofu and stir-fry until golden brown and crisp, about 5 minutes.  Transfer tofu to a plate and wipe the wok clean.

Heat remaining 1 TBS oil and add the onions and garlic and stir-fry for 2 minutes.

Add snow peas and continue to stir-fry until they’re bright green, about 3 – 4 minutes.

Add the tofu, cashews and sauce to the wok,

tossing everything until it’s hot and coated with the sauce.

Stir-Fried Rice with Broccoli Rabe

Cook the rice (ideally in a rice cooker) ahead of time, even the day or two ahead;

spread it out on a baking sheet to cool, then refrigerate until you’re ready to make the dish.  This is a great non-Italian way to use that broccoli rabe from your CSA or farmer’s market!

  • 1 bunch broccoli rabe, large stems removed
  • 3 TBS neutral high-heat oil (I used grapeseed)
  • 1 bunch scallions, whites and half of greens, thinly sliced
  • 2 large garlic cloves, chopped
  • 1/2 cup chopped cilantro
  • 4 cups cooked and cooled brown rice
  • 2 eggs
  • 3 TBS low-sodium soy sauce

Bring salted water in a wok to a boil and boil the broccoli rabe for 5 minutes.

Drain, and when cool enough to handle squeeze out any remaining water and chop.  Wipe wok dry.

Heat oil in the wok over moderately-high heat, then add scallions, garlic and cilantro, stir-frying for 1 minute.

Add rice and broccoli rabe, stir-frying for a few minutes.

Stir together the eggs and soy sauce;

make a well in the middle of the rice, pour the egg/soy mixture into the well,

then quickly stir-fry everything until the rice is all coated with egg and everything’s hot.

Grilled Garlic Shrimp, Israeli Couscous with Roasted Butternut Squash and Preserved Lemon, Sauteed Spinach

by Jennifer

I absolutely love this Israeli couscous recipe, and it gave me an opportunity to use my preserved Meyer lemons!  The dinner serves 4 adults, but the couscous really serves 6, so there’s some for lunch the next day.

Grilled Garlic Shrimp

  • 1 lb. shrimp, preferably wild-caught, cleaned and deveined
  • 2 garlic cloves, chopped
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Marinate the shrimp in the garlic and oil for 15 – 45 minutes.  Prepare grill.  Season with salt and pepper.

Thread on skewers and grill, turning once,

until just cooked through, 5 – 7 minutes.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon – adapted from Gourmet magazine

  • 1 1/2 lb. butternut squash, peeled and chopped into 1/4” dice
  • 3 TBS extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 1 3/4 cup Israeli couscous (I used whole wheat)
  • 1 3” long cinnamon stick
  • 1 cup chopped parsley
  • 1/2 cup pine nuts, toasted (see below)
  • 1/2 cup golden raisins
  • 1/3 cup diced preserved lemon rind
  • 1/4 tsp ground cinnamon

Preheat oven to 475 degrees.

On a heavy rimmed baking sheet, toss together the diced butternut squash and 1 TBS oil, season with salt, and roast in the upper third of the oven for 15 minutes.

Transfer squash to a serving bowl.

In a 350 degree oven or toaster oven, toast the pine nuts until golden and fragrant, about 5 – 8 minutes.

Heat 1 TBS oil in a heavy 10” skillet and cook the onion over medium heat, stirring occasionally, until just beginning to turn golden.

Transfer to the bowl with the squash.  Add the pine nuts, raisins, lemon rind, and ground cinnamon.

Bring a large pot of salted water to a boil and cook the couscous, with the cinnamon stick, for 10 minutes, then drain.  Discard cinnamon stick and

add couscous, along with the parsley and the last TBS of oil, to the vegetables and toss to combine well.

Sauteed Spinach 

  • 1 lb. baby spinach
  • 3 cloves garlic, slivered
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat;

add garlic and when it’s fragrant,

add the spinach in batches, tossing with tongs.

When all the spinach is in and has wilted, season with salt and pepper.

Maple-Mustard Salmon, Bulgur with Herbs, and Zucchini and Carrot Ribbons

by Jennifer

Serves 4.

Maple-Mustard Salmon

  •  4 – 6 salmon steaks, depending on size, appetite, and if you want leftovers
  • 2 TBS of your favorite mustard (I used a whole grain horseradish maple mustard)
  • 2 TBS maple syrup
  • 1/2 tsp sea salt
  • freshly ground black pepper

Preheat broiler.

Stir together mustard, maple syrup, salt and pepper,

and brush on the salmon.

Broil for 10 – 15 minutes, until just cooked through.

Bulgur with Herbs – from Gourmet magazine

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 TBS extra-virgin olive oil
  • 1/4 cup sliced almonds
  • 1 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1 TBS extra-virgin olive oil (or store-bought roasted-almond oil;  I used olive)
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper

Place bulgur in a medium-sized bowl, add boiling water and cover with plastic wrap;  let sit for 10 minutes,

then drain through a fine-meshed sieve.  While the bulgur is soaking, heat 2 TBS oil in a small saucepan over medium heat and cook the almonds, stirring frequently, until golden, 2 – 4 minutes (sorry, can’t find my photo of this step!).  Remove from heat.

In a serving bowl combine the herbs, toasted almonds and oil, additional TBS oil, lemon juice, 1/2 tsp salt and freshly ground black pepper.

Add drained bulgur and toss well.  Serve at room temperature.

Zucchini and Carrot Ribbons

  • 2 large zucchini
  • 3 medium carrots
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Use a Y-shaped vegetable peeler to peel long strips from the zucchini and carrots, starting on one side of each vegetable and moving to peel ribbons from all four sides, as much as you can (save what’s left of the vegetables for another use….I fed the carrots to our pet rabbit!).

Heat the oil in a large skillet over medium heat;  add the zucchini and carrot ribbons and cook, tossing occasionally with tongs, for 5 minutes, or

until tender.  Season with salt and black pepper.

Cornmeal-Crisped Tilapia, Roasted Potato Wedges with Cilantro-Lime Mayonnaise, and Steamed Broccoli

by Jennifer

Start the potatoes first, and make the fish and broccoli while they roast.  You can keep the first batch of fish warm on a plate while you cook the second batch, either in the oven or your toaster oven.  The Cilantro-Lime Mayonnaise is terrific with the fish and broccoli, too!

Serves 4.

Cornmeal-Crisped Tilapia – from Mark Bittman, NY Times Magazine

You can substitute any mild, white-fleshed fish for the tilapia.

  • 1 1/2 lbs. tilapia, cut into pieces
  • 1 1/2 cups buttermilk
  • 1 1/2 cups cornmeal
  • 1 1/2 TBS chili powder
  • 2 – 3 TBS unsalted butter
  • 2 – 3 TBS olive oil

Soak the fish in the buttermilk.  On a plate or in a pie plate, combine the cornmeal and chili powder.  Heat a large skillet over medium heat;  add 1 TBS butter and 1 TBS oil.

Dredge the fish in the cornmeal mixture and

cook until golden on both sides and cooked through, about 8 – 10 minutes.

Transfer to a plate, wipe the skillet clean, and repeat until all the fish is cooked.  Serve with lemon wedges if desired.

Roasted Potato Wedges with Cilantro-Lime Mayonnaise – adapted from Gourmet magazine

  • 4 medium baking potatoes, each cut into 8 wedges
  • 3 TBS olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • 3/4 tsp salt

For Cilantro-Lime Mayonnaise:

  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup non-fat plain Greek yogurt (or sour cream)
  • 2 TBS chopped cilantro
  • zest of 1 lime
  • juice of 1/2 lime
  • 1/4 tsp salt

Preheat oven to 450, with a rimmed baking sheet on a rack in the lower third of the oven.

In a large bowl, stir together the olive oil, cumin, oregano and salt;  add the potatoes and toss well to coat.

Place potatoes, cut side down, on the hot baking sheet,

and roast for 40 minutes, turning to the other cut side halfway through.

In a small bowl, stir together mayonnaise ingredients.

Serve potatoes with the mayonnaise.

Salmon Cakes with Wilted Kale and Roasted Potato Winter Salad

by Jennifer

Salmon cakes are probably the most frequently cooked item in my house.  They pair well with most anything, make great burgers, top salads, you name it.  And, my kids will eat them (albeit with a healthy dose of ketchup, but beggars can’t be choosers).

Salmon Cakes

Serves 3 – 6, depending on appetite.

  •  3 6-oz. cans boneless, skinless salmon, drained (preferably wild, sustainably caught salmon, such as Wild Planet brand)
  • 2/3 cup seasoned panko
  • 2 large eggs
  • 1/4 cup olive oil

With a fork, combine the drained salmon, panko and eggs.

Form into 6 roughly equal-size cakes and refrigerate for 10 – 15 minutes.

Heat olive oil in a large skillet over medium heat.

Cook salmon cakes until golden brown on both sides and heated through, about 10 – 12 minutes total.

Wilted Kale and Roasted Potato Winter Salad – adapted from Gourmet magazine

Serves 4 as side dish.

  •  1 1/2 lb. Yukon Gold potatoes, cut into 1” pieces
  • 1/4 cup olive oil
  • 3 garlic cloves, 2 thinly sliced and 1 minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 3 TBS well-stirred tahini
  • 2 TBS water
  • 2 TBS fresh lemon juice
  • 1/2 lb. kale, stems and center ribs removed, sliced into very thin pieces
  • salt and freshly ground black pepper to taste

Preheat oven to 450 with rack in the upper third of the oven.

Toss together potatoes, oil and salt and pepper;  roast for 10 minutes.

Add sliced garlic and toss;  roast for another 10 minutes.

Sprinkle with Parmigiano-Reggiano;  roast for 5 more minutes.

While the potatoes are roasting, whisk together tahini, minced garlic, water, lemon juice, salt and pepper;  you can add more water if the sauce seems too thick.

Toss the kale and tahini dressing together in a large bowl.  When the potatoes are finished roasting, add them to the bowl and toss together, gently wilting the kale.  Serve immediately.

Broiled Tofu, Scallion-Ginger Fried Rice, and Ginger Garlic Broccoli

By Jennifer

You need to cook the rice for the fried rice ahead of time, even a day or two is fine;  the easiest way to cool it down and keep the rice granules from sticking to each other is to spread it out on a baking sheet, and when it’s cool, dump it in a bowl or tupperware to refrigerate until you’re ready to use it.  The tofu is so simple and versatile;  it can be a main dish with a variety of sides, or you could turn it into a sandwich/burger with your favorite toppings.  If you don’t like tofu, you can substitute broiled chicken or fish.

The tofu serves 3 (sadly, only 3 of the 5 members of my family eat tofu), but you can easily double it.  The rice serves 4 – 6;  the broccoli serves 4.

Broiled Tofu – from Moosewood Restaurant Cooks at Home

Pressing tofu removes the excess water and leaves the tofu with a much firmer, custardy texture.  Place a good layer of paper towels on a plate, place the tofu on top, then put some more paper towels and another plate on top of the tofu.  Top that with something heavy, such as a full tea kettle.  Leave it on the counter for 10 – 30 minutes.  Discard the paper towels, rinse the plates and your tofu is ready to go.   This recipe makes 3 servings, so feel free to double depending on how many people you’re serving  or if you want leftovers.

  • 14 oz. package firm tofu, pressed
  • 2 tsp vegetable oil
  • 2 TBS low-sodium soy sauce
  • dash or two of Tabasco or other hot sauce
  • 3 – 4 drops sesame oil

Preheat broiler.  Line tray with foil for easier clean-up.  Slice tofu into 3 equal pieces and place on the tray.  Whisk together sauce ingredients.  Pour sauce over tofu, turning pieces so that all sides are coated.  Broil for about 20 minutes, turning tofu over every 5 minutes or so, so that all 4 main sides are crisp and browned.

Scallion-Ginger Fried Rice – adapted from Gourmet magazine

This recipe requires a do-ahead:  cook the rice earlier in the day, or up to two days in advance.  Once the rice finishes cooking, spread it out on a baking sheet to cool, which helps prevent the rice granules from sticking to each other.  Once cool, transfer to a bowl or tupperware and refrigerate until you need it.

Serves 4 – 6;  leftovers are great with leftover broiled tofu (if you make extra) or with some steamed edamame.

  • 3 TBS water
  • 1 TBS low-sodium soy sauce
  • 1 1/2 tsp sesame oil
  • 1 1/4 tsp kosher salt
  • freshly ground black pepper
  • 2 TBS peanut oil
  • 3 TBS minced fresh ginger
  • 3 – 4 bunches scallions, enough to make 3 cups chopped scallions
  • 8 oz. fresh bean sprouts
  • 1/3 cup rice wine (mirin or sake)
  • 5 cups chilled cooked brown rice (start with 2 cups uncooked rice)

Stir together the water, soy sauce, sesame oil, salt and pepper to taste.  Heat the peanut oil in a wok over medium-high heat, until hot but not smoking.

Add the scallions and ginger and stir-fry until fragrant, about 30 seconds.

Add the bean sprouts and rice wine;  stir-fry for 2 minutes.

Add the rice and stir-fry until heated through, about 3 – 4 minutes.

Add the soy sauce mixture and toss to coat.

Ginger-Garlic Broccoli – adapted from Cooking Light

Serves 4, though honestly, this was so tasty I’d wished I’d made more!

  • 1 TBS peanut oil
  • 2 tsp minced fresh ginger
  • 2 large garlic cloves, minced
  • 1/4 tsp crushed red pepper
  • 1 lb. broccoli, cut into florets and stalks
  • 3/4 tsp kosher salt
  • 1/4 cup mirin (rice wine)
  • 1/4 cup water

Heat the peanut oil in a 12” skillet over medium-high heat until hot but not smoking.

Add the ginger, garlic and red pepper and stir-fry until fragrant, about 30 seconds.

Add broccoli and salt;  stir-fry for 2 minutes.  Add the mirin and water, scraping up any browned bits.

Cover and let cook over low heat for 5 minutes.  Remove the cover and toss broccoli with sauce;  it should be bright green and crisp-tender.