Monday: Meatless meal
To make Ginger Dumpling Soup, saute 2 minced garlic cloves in vegetable oil with 1 bunch sliced scallions and a 2-inch piece of peeled ginger, shredded. Add 3 cups vegetable broth and 3 cups water, 1 tablespoon each soy sauce and sherry, and a pinch of sugar. Bring to a boil and add frozen dumplings, julienned carrots and snow peas. Serve with baked vegetable egg rolls.
Tuesday: Aye, aye cap’n
Country Captain is a South Carolina curried chicken dish served over rice. Shrimp Country Captain (recipe below) turns it into a seafood entree with all of the same flavors. There are lots of ingredients but the cooking technique is simple. Plus, it’s a quickie.
Wednesday: Rotisserie chicken
Use a mound of ice-cold iceberg as the base for your Buffalo Chicken Salad. Mix 3 cups shredded rotisserie chicken with ½ cup mayonnaise and ¼ cup hot wing sauce. Add 1 cup chopped celery and ¼ cup each chopped scallions and parsley. Pile the salad on the lettuce and top with crumbled blue cheese.
Thursday: Flavor punch
Buy a marinated pork tenderloin and roast according to the package directions. Serve over Mediterranean Israeli Couscous. To make the couscous, heat 1 tablespoon olive oil in a saucepan and add 1 cup of Israeli couscous. Cook, stirring until toasted. Add 1?¾ cups water, salt and freshly ground black pepper and simmer, covered, on low for about 15 minutes. Remove from the heat, fluff the couscous and add feta crumbles, thinly sliced cucumbers, ¼ cup each dill and parsley, and fresh lemon juice. Serve sliced pork over couscous.
Friday: Classic fish
In this Stir Crazy favorite, Wine Broiled Fish, you’ll get a little forgiveness from the liquid if you leave the fish in too long. Preheat broiler and place 6-ounce fish fillets, your choice, on a baking sheet with a lip. Drizzle with olive oil. Sprinkle paprika on fish. Scatter sliced shallots, a bit of melted butter and thinly sliced garlic cloves over the fish. If you’re making four fillets, pour ½ cup of white wine in the pan. Broil for about 10 minutes, basting twice during cooking. Remove from oven and garnish with chopped parsley and lemon wedges. Serve with steamed asparagus, and spinach and strawberry salad.
Shrimp Country Captain
2 tablespoons canola oil
2½ teaspoons curry powder
2½ cups diced yellow onions
½ cup diced carrots
½ cup diced green bell peppers
1 pound jumbo shrimp (16/20), peeled with tails left on
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 teaspoon grated ginger
1 tablespoon minced garlic
¾ cup chopped tomatoes
3½ cups vegetable stock
½ cup coconut milk
1½ tablespoons dry sherry
¼ teaspoon Tabasco sauce
¼ cup raisins, for garnish
¼ cup chopped green onions, for garnish
¼ cup toasted sliced almonds, for garnish
Heat the oil in a skillet over medium heat. Whisk in the curry powder and cook for 4 minutes or until darkened and fragrant. Add the onions, carrots and bell peppers and saute for about 10 minutes until wilted. Season the shrimp with salt and pepper and add to the skillet, browning on each side. Add the ginger, garlic and tomatoes and cook for another 5 minutes. Add the vegetable stock and bring to a simmer. Stir in the coconut milk and sherry. Simmer until thickened. Stir in the Tabasco sauce.
Mound rice on a large platter and top with the shrimp mixture. Garnish with raisins, green onions and almonds.
Source: “Shrimp” by Jay Pierce, UNC Press, 2015.