07-03-26_0919_scallop.jpgHow do you feel about scallops? For some odd reason, scallops have remained on the outside of my seafood lexicon. Has this been due to a trepidation instilled by Dave? I don’t even know. But I’ve decided to finally cook them with a recipe from the Allrecipes.com site.

Well, we were both happily surprised with this one. I customized the recipe to make 3 servings, so I used 18 oz. of bay scallops. It was easy to prep this casserole dish; melt butter in the microwave, grate the Parmesan cheese. The resulting dish was garlicky, with a nice sharp cheese flavor. The toasted breadcrumbs were lovely.

RECIPE: scallops, scallops, scallops … let’s make them all the time!
PREP TIME:
super-quick and easy
TASTE:
fresh scallops, butter, garlic, cheese

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07-03-26_0920_beansoup.jpgFor a side dish with the scallops, I made the “Parmesan Tomatoes and Beans,” from Mix ‘n Match Meals in Minutes for People with Diabetes, by Linda Gassenheimer. I figured it would be a quick and way to provide a hearty side dish. I doubled the recipe to make 4 servings.

I used canned tomatoes and a vegetable bouillon broth for this very easy dish, and this made it a little too soupy. Now I realize I should not have used any broth. What’s so bad about bean soup, anyway?

RECIPE: simple and cheesy
PREP TIME:
5 minutes means this requires no energy
TASTE:
cannellini beans and Parmesan cheese

Next time, let’s make “Singapore-Style Yellow Curry Rice Noodles with Tofu,” from Nava Atlas’ March 2007 issue of her In a Vegetarian Kitchen newsletter (recipe follows). Come back to my site on Friday, May 18, to see how it looks for me.

SINGAPORE-STYLE YELLOW CURRY RICE NOODLES WITH TOFU
4 servings

Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry.

• One 16-oz. tub extra- firm tofu

Sauce:
• 1/4 cup soy sauce
• 1 tsp. sugar
• 1 to 2 tsp. curry powder
• 1 to 2 tsp. grated fresh ginger, to taste
• 1/4 cup vegetable stock, dry white wine, or water

• 8 oz. rice-stick noodles
• 1 Tbsp. olive oil
• 1 tsp. dark sesame oil
• 1 large onion, quartered and thinly sliced
• 2 cloves garlic, minced
• 1 large carrot, cut into thick, 2-inch-long matchsticks
• 1 red bell pepper, cut into narrow, 2-inch-long strips
• 1 green bell pepper, cut to match red pepper
• 1 cup frozen green peas, thawed

Cut the tofu into 1/4-inch-thick slices. Blot between clean tea towels or several layers of paper towel to remove excess moisture. Cut into narrow strips and set aside.

Combine the ingredients for the sauce in a small bowl, stir together, then set aside until needed.

In a large saucepan or heatproof dish, cover the rice noodles with very hot water. Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain. Cut the noodles in several directions to shorten (kitchen shears work well for this).

Meanwhile, heat the two oils in a wok or stir-fry pan. Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes. Add the bell peppers and tofu strips and stir-fry 3 to 4 minutes longer.

Add the cooked noodles to the pan along with the peas and sauce. Toss quickly and stir-fry just until everything is well-heated through. Serve at once.