Shrimp Lo Mein Friday, Jan 20 2017 

8 ounces lo mein noodles
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
½ pound snow peas, trimmed
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
kosher salt
¼ cup oyster sauce (found in the Asian aisle of most supermarkets)
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving

Cook the noodles according to the package directions.

Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.

Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.

Real Simple, January 2012, page 124

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Korean-Style Lettuce Wraps Tuesday, Oct 11 2016 

1/2 cup soy sauce
1 ripe pear, peeled, cored and seeded
3 1/2 tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon pepper
1 1/2 pounds skirt steak, trimmed
1 head red leaf, green leaf or Bibb lettuce, leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium-hot fire until well browned and steaks register 125 degrees (medium rare), 6 to 8 minutes per side. Transfer steaks to cutting steaks, tent with foil, and let rest 5 minutes. Slice steaks thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, page 23

Spicy Peanut Shrimp Soup Thursday, Jan 23 2014 

4 cups low-sodium chicken stock
2 cloves garlic, sliced
2 small red chiles, sliced
1 tablespoon freshly grated ginger
2 tablespoons fish sauce
1/4 cup natural peanut butter
1 pound medium shrimp, cleaned, tail on
2 cups baby spinach
1 scallion, thinly sliced

In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.

Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.

To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Whole Living, December 2011, page 70

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Quick Asian-style Dumpling Soup Wednesday, Dec 25 2013 

Serves 4

4 slices bacon, cut into 1/2-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 8 ounce bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

Cook’s Country, October/November 2013, recipe card

Sichuan Style Orange Beef with Sugar Snap Peas Wednesday, Dec 25 2013 

2 teaspoons orange zest, grated (plus 1/2 cup juice)
1/4 cup soy sauce
2 tablespoons sesame oil (toasted)
1 tablespoon honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 pounds beef flank steak (trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4″ thick pieces)
8 ounces peas, sugar snap (strings removed)
2 scallions, sliced thin

Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 of the orange juice mixture in a 12″ non-stick skillet. Cook over medium high heat until the liquid has evaporated and the beef has caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.

Add the remaining orange juice mixture and the snap peas to the now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

Cook’s Country, October/November 2013, recipe card

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Chicken Noodle Soup with Lemongrass Sunday, Dec 8 2013 

2-1/2 Tbs. canola oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
Kosher salt and freshly ground black pepper
3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
1 Tbs. minced fresh ginger
2 tsp. packed light brown sugar
5-1/2 cups lower-salt chicken broth
3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
9 oz. fresh udon noodles
1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
8 large fresh torn basil leaves; plus sprigs for garnish
1 medium lime, half juiced and half cut into wedges
1 Tbs. soy sauce; more to taste
2 medium scallions, trimmed and sliced, for garnish (optional)
1 medium carrot, cut into matchsticks, for garnish (optional)
1/2 cup fresh cilantro leaves, for garnish (optional)

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.

Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 35; Monounsaturated Fat (g): 7; Carbohydrates (g): 59; Polyunsaturated Fat (g): 3.5; Sodium (mg): 930; Cholesterol (mg): 45; Fiber (g): 5

Fine Cooking, Cook Fresh 2011, page 13

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Fresh Cherry and Jicama Relish with Goat Cheese Crostini Friday, Feb 15 2013 

Serves 6

1 cup fresh sweet cherries (about 5 1/2 oz), pitted and finely chopped
1/2 cup finely diced jicama
1 medium scallion (white and green parts), very thinly sliced
1 tsp chopped fresh mint
1/2 tsp red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2 1/2 oz (1/3 cup) soft fresh goat cheese
2 1/2 oz (1/3 cup) ricotta cheese
18 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jicama, scallion, mint vinegar, and cayenne. Season to taste with salt black pepper, and more cayenne. In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

Cook Fresh 2011 Magazine, Page 14

Seafood Corn Chowder Tuesday, Feb 12 2013 

1 tbsp extra virgin olive oil
1 white onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 3/4 cups)
2 stalks celery, chopped (about 3/4 cups)
sea salt and fresh ground black pepper, to taste
1 jalapeno pepper, chopped (seeded if you’d like to reduce heat)
1 bunch chard, chopped
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (about 2.5 cups)
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 scallions, white and light green parts, thinly sliced

Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes.

Add jalapeno, paprika and thyme and cooks for 1 minutes, stirring well.

Add 3 cups water, increase heat and bring to a boil.

Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.

Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat. Add chard stems.

Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender’s lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat; bring to a simmer. Add chard greens.

Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer).

Add shrimp and simmer for 2 minutes or until shellfish are opaque in center.

Remove from heat and taste for seasoning. Ladle into bowels, sprinkle with scallions, dividing evenly, and serve.

Chicken Adobo with Bok Choy Friday, Feb 8 2013 

HANDS-ON TIME: 10 MINUTES, TOTAL TIME: 4 TO 8 HOURS, SERVES 4

2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 bay leaf
Black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
2 teaspoons paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with the paprika.

Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Twenty minutes before serving, cook the rice according to the package directions.

Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

PER SERVING: 508 calories; 12g fat (3g saturated fat); 99mg cholesterol; 772mg sodium; 36g protein; 62g carbohydrates; 9g sugar; 4g fiber; 6mg iron; 280mg calcium.

REAL SIMPLE, FEBRUARY 2011, Page 150

Salt and Pepper Shrimp with Thai Fried Rice Thursday, Feb 7 2013 

hands-on time 30 minutes, total time 30 minutes, serves 4 to 6

1 pound frozen peeled and deveinedlarge shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450 degrees. On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp. 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.

Real Simple, February 2008, Page 170

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