Weekly recipes for May 22, 2013
Shrimp Fried Rice with Pickled Radishes
Start to finish: 40 minutes. Servings: 4.
Kosher salt and ground black pepper
2 tablespoons vegetable or canola oil, divided
1 cup finely chopped yellow onion
1/2 pound peeled and deveined raw shrimp
2 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups cooked brown rice
2 cups coarsely shredded radishes (about 10 large radishes)
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 tablespoons sake or dry sherry
2 teaspoons sesame oil
1 cup blanched fresh or thawed frozen peas
1 cup blanched sugar snap peas, cut into 1/2-inch pieces
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Heat a large nonstick skillet over medium-high. Coat the pan with cooking spray.
In a small bowl, lightly beat the eggs. Add a pinch of salt and some pepper to the eggs, then add them to the pan. Tilt the pan to spread the egg all around to make a flat pancake. Cook for 30 to 45 seconds, or until almost set. Turn over the egg (you can cut it in a few pieces to make it easier, using the side of a nonstick pan-safe spatula) and cook for another 10 seconds. Transfer the egg to a cutting board.
Add 1/2 tablespoon of the oil to the pan. Once the oil is hot, add the onion. Reduce the heat to medium and cook, stirring occasionally, until the onion is lightly golden, about 3 to 5 minutes. Add the shrimp and cook, stirring, until almost cooked through, about another 3 to 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Transfer the mixture to a bowl and return the skillet to the heat.
Add the remaining 1 1/2 tablespoons of oil to the skillet, then add the rice, pressing it flat with the back of the spatula. Cook until the rice is slightly crispy, turning it over with the spatula, about 8 to 10 minutes.
While the rice is cooking, in a small bowl combine the radishes, vinegar and salt to taste. In a small bowl combine the soy sauce, sake and sesame oil. Chop the egg and add it along with the peas and sugar snap peas to the bowl with the shrimp.
When the rice is nicely crisped, add the contents of the shrimp bowl and the soy sauce mixture to the skillet and cook, stirring, until the mixture is heated through. Transfer the fried rice to 4 bowls and top each portion with some of the radishes.
Nutrition: 440 calories; 120 calories from fat (27 percent of total calories); 14 grams fat (2 grams saturated; 0 grams trans fats); 175 milligrams cholesterol; 50 grams carbohydrate; 7 grams fiber; 9 grams sugar; 22 grams protein; 670 milligrams sodium.
Mushroom, Pepper and Onion Quesadillas
Start to finish: 30 minutes. Servings: 4.
1 avocado, diced
1 tablespoon lime juice
Salt and black pepper
4 teaspoons vegetable oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped red or green bell pepper
1 teaspoon minced garlic
1 1/2 cups assorted sliced mushrooms
1/2 fresh jalapeno, finely chopped
2 ounces coarsely grated sharp cheddar cheese
4 8-inch flour tortillas
Nonfat Greek yogurt
1/4 cup chopped fresh cilantro
Heat the oven to 350 degrees.
In a small bowl, toss the diced avocado with the lime juice and a bit of salt and pepper. Set aside.
In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Add the onion, bell pepper and a pinch of salt, then saute until golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Transfer the mixture to a bowl.
Add the remaining 2 teaspoons of oil to the skillet along with the mushrooms and a pinch of salt. Reduce the heat to medium and saute until the liquid the mushrooms give off has evaporated, about 7 minutes. Transfer the mushrooms to the bowl with the onions and peppers. Add to it the jalapeno, cheese and a bit of salt and pepper. Mix well.
Wipe out the skillet with a paper towel. Coat it with cooking spray.
Set 2 of the tortillas flat on the counter. Divide the onion-pepper mixture between them, spreading evenly. Press a second tortilla firmly over each.
Heat the skillet over medium. Add one quesadilla and toast until golden, about 2 minutes per side. Transfer to a baking sheet. Repeat with the second quesadilla, placing it on the baking sheet when toasted. Bake for 5 minutes, or until just heated through. Cut each quesadilla into quarters, then divide between 4 serving plates. Top each serving with avocado, yogurt and cilantro.
Nutrition: 350 calories; 180 calories from fat (51 percent of total calories); 20 grams fat (4 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 32 grams carbohydrate; 6 grams fiber; 4 grams sugar; 12 grams protein; 520 milligrams sodium.