This is a great way to stretch your grocery dollars while feeding a family. It’s filling, healthful, and quick to make, no matter which style you pick. There are a nearly infinite number of ways you can riff on this recipe if you’re feeling creative, or if you’re missing an ingredient or two. The basic recipe is below, with three thematic variations. Try them all, or make up your own and post your results as comments!
2 large baking potatoes, scrubbed and cut into ½ inch cubes – I soak mine in water for a while first, but you can skip this step, as long as you rinse the cubes a few times – it keeps them from getting mealy or too sticky
2-3 green onions, rinsed and thinly sliced – separate the white parts from the green and set aside
½ medium yellow onion, minced
olive oil
salt and pepper
1. Heat the olive oil in a heavy skillet and sauté the potatoes until they are browned and begin to crisp along the edges.Stir occasionally, but don’t overdo it, or they’ll turn to mush.Pour them into a bowl and set aside.
2.Return the skillet to heat and drizzle with a little more oil.Then, sauté the yellow and white onions, reserving the green for garnish.When they become translucent, add the shrimp and stir until the shrimp are cooked through.
3.Return the potatoes to the skillet until everything is the same temperature. Toss with the green onions, salt and pepper to taste, and serve.
Greek variation:
Mince a few cloves of garlic and toss it in with the onions when they’re cooking.Add a handful of chopped basil or dried oregano, some lemon zest, and feta cheese in at the end.
Cajun variation:
Chop up half of a green bell pepper and sauté it with the onions.Add minced garlic in with the shrimp as they cook, along with a liberal dose of Cajun seasoning and a few shakes of Worcestershire sauce.
Chinese variation:
Toss in fresh minced ginger (or powdered, if it’s all that’s on hand), a few shakes of soy sauce, some rice vinegar, and some cumin with the shrimp.For extra kick, add dried red chilies.
Mexican, Indian, Northwestern – the possibilities are endless.Have fun!
This is a rich and creamy dish that’s simple to prepare – put a pot of rice on before you start, and you can be seated at the table in 25 minutes.The sherry boosts the flavor of the mushrooms and cuts through the cream; even picky eaters who claim not to like seafood will appreciate this sauce.Serve over seasoned rice, alongside a clean green vegetable like asparagus or broccoli with lemon; salads and bread are a nice accompaniment, as well.
You will need:
6 cloves garlic, peeled, smashed, and chopped
6 T butter
½ lb. mushrooms – crimini, portabellos, morels, or other denser, meatier varieties work best – washed and sliced
4 scallions, chopped
2 small shallots, minced
½ cup dry sherry
½ cup parsley, coarsely chopped
1 lb. scallops – both baby scallops and large ones will work
2 tsp flour
½ cup half and half
salt and pepper
a couple dashes of nutmeg
Tabasco to taste
1.Melt the butter in a heavy saucepan, and sauté the garlic and mushrooms.
2.Once the mushrooms release their juices, add the scallions and shallots, and cook until the shallots are translucent.
3.Pour in the sherry, stirring lightly to combine.Add the scallops and parsley and continue to cook for a few minutes.Toss in the flour and mix well, to remove lumps.
4.Slowly pour in the half and half; simmer until the sauce thickens and the scallops are cooked through.Be careful not to overcook.Season with salt and pepper, nutmeg, and Tabasco to taste.
Fried rice is one of those dishes that you can keep at the back of your mind and make on a few minutes’ notice with just about anything you have in your fridge. There are a few staple ingredients that I try never to go without - eggs, for instance, or fresh ginger and scallions - but experimentation should lead to great results, as long as the rice is fresh and you have a few spices on hand to make it interesting. Note that there is no soy sauce in this. In China, fried rice is made with salt, not soy, as many American cooks like to do it. Soy makes the rice soggy, and it often burns in the pan; salt has the same seasoning effect yet allows the rice to stay firm and the other flavors to combine.
This recipe works with almost any seafood: crab, shrimp, and scallops are all great additions. I like the smoked salmon because it allows you to use as little or as much as you have on hand and still get really big flavors out of the fish and the rest of the ingredients. This will serve three or four; it’s quick and simple enough to make for one - reduce amounts accordingly.
5-6 cloves garlic, peeled, smashed, and chopped - big chunks are nice
1/2 red bell pepper, julienned
2 cups shredded hearty greens, such as kale, chard, or bok choy
1 inch fresh ginger, peeled and minced
4 or 5 scallions, cut into inch-long diagonals
1 cup frozen peas (optional)
2 eggs, beaten
allspice
nutmeg
cumin
ground chilies or chili flakes
seasoned rice vinegar
toasted sesame oil
olive oil
salt
1. Heat a splash of olive oil in a heavy wok or deep frying pan. Sautee the onions, peppers, greens, ginger, and garlic until the greens have wilted, the peppers are softened, and the onions are translucent.
2. In another, smaller skillet, scramble the eggs and season with salt, cumin and ground chilies.
3. Add the rice and scallions to the larger wok, along with healthy doses of allspice, nutmeg, cumin, and chilies. Fry quickly, breaking apart any clumps with a wooden spoon and turning the rice frequently, to combine the ingredients and heat it all through. Add the peas.
4. Flake the salmon into the rice and continue to cook; if it’s too dry, shake some rice vinegar over the top to keep it moist. Fling a few pinches of salt over the top and keep stirring. Taste and adjust the seasonings.
5. Add the eggs at the last, cutting them into the rice with your wooden spoon. Your final result should be light and well-mixed, not soggy or clumpy. Drizzle with toasted sesame oil and serve.
Other nice add-ins include: shiitake mushrooms, minced dried brine shrimp, diced and steamed potatoes, broccoli crowns, or galangal root (remove before eating). A good dressing for on top includes equal parts Thai fish sauce and rice vinegar, plus sliced fresh red chilies and a spoonful of brown sugar. Try it!
This salad makes a great appetizer for dinner parties or holiday meals.The flavors are bright and tangy, and it’s both quick to make and very beautiful.Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.I have adapted this recipe somewhat; the original comes from a thoughtful cookbook on healthy eating in which all of the dishes are organized according to color.This was listed under the “Autumn” section of “Purple and blue,” along with recipes involving purple cabbage, capsicum, figs, grapes, currants, and eggplant.This serves four.
You will need:
2 heads purple-tipped Belgian endive, leaves removed and rinsed
4 tsp rice wine vinegar
1 lb. fresh or thawed lump crabmeat
1 T minced fresh tarragon
2 T olive oil
1 T mayonnaise
2 tsp chopped capers
Tabasco sauce
Worcestershire sauce
1 T lemon juice
salt and freshly ground black pepper
1.Chill four salad plates.Arrange three or four endive leaves on each plate.Coarsely chop the rest of the leaves and toss them into loose beds atop the arrangements.
2.Combine the rest of the ingredients in a bowl and season to taste – 2 or more healthy shakes of Tabasco, and a single shake of Worcestershire ought to be enough.Some measure hot sauce by the drop; I like to overdo it.Only mix until well combined – too much handling can make the crabmeat mushy.
3.Divide the crab mixture equally between the plates and mound it up on the piles of endive.Crack some more pepper over the top, or sprinkle with paprika and more lemon juice.
Serve immediately. This pairs well with hot crusty bread and olive oil for dipping, and with minerally white wines, such as some Pinot Grigios. Follow up with warmer fare, like soup with dumplings or mushroom ragout and polenta.
Scallops are the ravioli of seafood: two-bite sized, and deceptively rich.These are so good, you’ll want to keep eating well past full.This preparation is very quick, so be sure your sides are ready before you start.Garlic mashed potatoes and steamed asparagus with lemon are a nice addition, as is plain white rice seasoned with lemon zest and a roasted beet salad.
You will need:
4-6 large sea scallops per person, fresh or thawed
½ cup balsamic vinegar
2 T honey or 1 T brown sugar
olive oil
a handful of flour
salt and pepper
lemon wedges
1.In a heavy skillet, combine the vinegar, honey, and a healthy splash of olive oil.Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently.The sauce should become very fragrant.Once it’s thickened, pour the sauce off into a bowl and set it aside.
2.Rinse the scallops under cold running water, then dust them with salt.Pour the flour onto a plate and lightly coat the scallops with the flour.
3.Add a splash of olive oil to the pan that you cooked the sauce in, and let it heat up.
4.Toss the scallops into the skillet and sautee until brown on the edges – not too long, or they’ll become rubbery.They should be hot clean through, but still tender and moist, and should cut easily in half with a fork.
5.Serve the scallops onto plates immediately, and drizzle with the balsamic glaze.Squeeze a wedge of lemon over each serving, and grind fresh black pepper over the top. Serve any leftover sauce on the side to pour over potatoes or rice.
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