Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Tequila Shrimp & Orzo

1 pound large shrimp in shell (21-21 per pound), peeled and deveined
1/2 pound large bay scallops, rinsed and halved
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema* or sour cream

Garnish:
1 scallion, thinly sliced
Quartered limes

Orzo (or rice pilaf), prepared

Gently pat-dry seafood with paper towels.
Heat butter in a large skillet over medium-high heat until foam subsides.
Sauté shrimp and scallops, turning, until just cooked through, 3-5 minutes.
Reduce heat and add tequila, then increase heat back to medium-high.
Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently, until flames subside.
Remove from heat and stir in crema.

Serve over cooked orzo (or rice) with a garnish of scallions and a squeeze of lime juice.


*Crema is a Mexican version of sour cream or Creme Fraiche.

Notes: I discovered this recipe over at Dine & Dish this past summer. Not only is Kristen a great cook, but she writes wonderful posts. I've been following her blog for quite some time now and always enjoy dropping in to see what she's cookin' up!

I've made this dish a couple of times and it's been a huge hit with my husband. I discovered a few modifications in the comment section on Epicurious (from where the recipe originates) and each time it's turned out just as yummy.

1. Since we love scallops, I decided to reduce the original amount of shrimp and add some scallops.

2. I like to cook the orzo in chicken broth with a couple of tablespoons of tomato paste.

3. I measured out the Crema and allow it come to room temperature so it doesn't reduce the temperature of the cooked seafood when added.

4. Cilantro is a nice garnish, if you're a fan. I'm not, although my husband is.

5. Lime juice goes with just about everything Mexican.

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)

Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.

While pasta is cooking, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Do not overcook! Remove shrimp from pan and set aside.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.

Yield: 4 servings

Notes:

I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.

Original recipe from Gourmet magazine (Paul Grimes)

Seafood Pasta

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.