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.


Rice Noodles with Tofu and Vegetables

by Jennifer

This recipe, adapted from Cooking Light, has a kick, so decrease the red pepper flakes if someone in your family doesn’t like spicy food.

Serves 4.

  • 14 oz. package firm or extra-firm tofu
  • 8 oz. rice noodles, preferably brown rice noodles (found these at Whole Foods)
  • 1 leek, sliced lengthwise, then thinly sliced crosswise
  • 1 medium Napa cabbage, thinly sliced
  • 2 red peppers, thinly sliced
  • 1 TBS peanut oil
  • 1/2 cup low-sodium soy sauce
  • 4 TBS rice vinegar
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp red pepper flakes
  • 3 garlic cloves, chopped
  • 1/2 cup thinly sliced scallions
  • 1/2 cup chopped cilantro
  • Optional:  chopped peanuts or cashews

Drain and press the tofu, between two plates lined with paper towels and something heavy on top, for 30 minutes.  While the tofu is being pressed, soak noodles in a large bowl of hot water for 6 – 8 minutes;  drain.

Slice tofu into 1” cubes.

Whisk together soy sauce, vinegar, sugar, sesame oil and red pepper flakes.

Have all stir-fry ingredients ready to go.

Heat peanut oil in a wok over medium-high heat.  Add leeks, stir-fry 1 minute.

Add red pepper, stir-fry 2 minutes.

Add Napa cabbage, stir-fry 1 minute.

Add tofu and garlic, stir-fry 2 minutes.

Add noodles and sauce, and toss with two spatulas or tongs for a few minutes, until well-combined.

Serve sprinkled with scallions and cilantro, and with chopped peanuts or cashews if desired.

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.