An Aromatic Shrimp Stir-Fry for Two

From the kitchen of One Perfect Bite...Summer or winter, this simple stir-fry, developed by Cook's Illustrated, is one of my favorite go-to meals. It combines ease of preparation with great flavor and it's a meal that can be on the table in half an hour. All that being said, the best part of the recipe is that it is scaled to feed just two people. While the folks at Cook's Illustrated will disapprove, I have been known to take a shortcut or two when I prepare this stir-fry. If I'm really in a hurry, I unapologetically use frozen shrimp and jarred ginger and garlic to make quick work of this already simple dish. Of course, the stir-fry  is  better with fresh shrimp and just minced ginger and garlic, but this is the type of meal that I select because it is super easy to prepare. I do not make it to impress. I hope you'll give this wonderfully aromatic stir-fry a try.  Despite its simplicity, the dish is delicious and I know those of you who cook for small families will enjoy it. Here is how it is made.

Aromatic Stir-Fried Shrimp for Two...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated 

Ingredients:
1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
1-1/2 teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
1/4 cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1/8 teaspoon granulated sugar
1/2 teaspoon cornstarch

Directions:
1) Toss shrimp with sherry and soy sauce in medium bowl. Let sit for 10 minutes. Meanwhile, combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl and set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup and set aside.
2) Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to center of pan and mash with a wooden spoon, cooking until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve. Yield: 2 servings.

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Baked Shells with Cauliflower and Cheese

From the kitchen of One Perfect Bite...If you are looking for a meatless entree to serve tonight, I think you'll enjoy this hearty baked pasta casserole. The shells, which are combined with cauliflower and two types of cheese, take everyday mac n' cheese to a whole nother level. The pasta is rich and delicious but I'd be remiss if I didn't tell you that it is not quick to prepare. There are three steps to the recipe and while none of them is hard, they take some time to complete and you'll have to plan accordingly. I can assure you that your efforts will be rewarded at the table. The dish comes from the Moosewood Restaurant and this recipe can be found in the collective's latest cookbook, New Recipes from from Moosewood Restaurant. While I'm posting the recipe as it was written, I wanted you to know that I cut back on the quantity of onions it called for. My brain refused to let my hands chop 4 cups of onions for a pound of pasta, so I settled for 2 cups and cooked them until they were translucent. That worked well for me. One of these days, I'll get the courage to try the recipe with the full compliment of onions, but I didn't feel like experimenting with aromatics tonight. While I used fresh tomatoes to make the casserole, a good canned variety can be substituted if you are pressed for time or tomatoes are out of season. I hope you'll try this recipe. I know the mix of ingredients sounds a bit strange, but the combination makes for a delicious meatless meal. Here's how the shells are made.

Baked Shells with Cauliflower and Cheese...from the kitchen of One Perfect Bite adapted from New Recipes from Moosewood Restaurant

Ingredients:
Bechamel Sauce
1/2 cup butter
1/2 cup flour
1 quart warm milk
1-1/2 tablespoons Dijon mustard
pinch fresh nutmeg
salt and pepper to taste
Casserole
1/4 cup vegetable oil
4 cups chopped onions (I used 2 cups)
3 garlic cloves, minced
1/2 cup fresh basil, chopped
1 large head cauliflower, cut into florets
6 ripe tomatoes, chopped (or 3 cups canned, drained and chopped)
3 tablespoons fresh lemon juice
1 pound medium pasta shells
1 cup freshly grated Parmesan cheese
1-1/2 cup shredded mozzarella or mild provolone cheese
seasoned bread crumbs

Directions:
1) Preheat oven to 375 degrees F. Lightly grease or oil a 13 x 9 x 2-inch baking pan.
2) To prepare Bechamel sauce: Melt butter in heavy sauce pan. Whisk in flour until a smooth paste is formed. Add warm milk slowly, whisking until  sauce begins to thicken. Add  mustard, nutmeg, salt, and pepper and let  sauce thicken further on low heat. Remove from heat and cover.
3) Saute  onions, garlic, and basil in oil. When onions are translucent, add  cauliflower and saute for 5 minutes more. Add tomatoes and simmer until the cauliflower is tender.
4) Cook  pasta  per package instructions until al dente. Drain.
5) Combine pasta, vegetable mixture, Bechamel sauce and lemon juice in a large bowl. Put half of pasta mixture in prepared baking dish. Sprinkle with half of each cheese. Add remaining pasta mixture and top with remainder of the cheeses. Top with bread crumbs. Cover pan and bake for 30 minutes. Uncover and continue baking until top is golden and casserole is bubbling, about 15 minutes longer. Yield: 6 to 8 servings.

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