I’m ready to use some leftover Chinese take-out rice! The “Chinese Stir-Fried Cherry Tomatoes and Carrots with Shrimp,” from Express Lane Diabetic Cooking, by Robyn Webb, has allowed me to enjoy more marvelous summertime grape tomatoes (I included one pint here). My child is so interested in eating shrimp right now (and it’s so easy to cook). And that rice! When you order Chinese food, get extra rice to use in a recipe such as this. Instead of using a wok, I cooked this in a big pot. I used 2 scallions. When I added the shrimp to the pot, I stir-fried them for 3 minutes.

The silky sauce had a nice ginger taste. The combined tomatoes and carrots made this a pleasantly sweet dish. Dave and our child enjoyed this one. This is a quick and tasty meal.

I also made “Zucchini Miso,” from All Recipes, because I’ll always be lured by the dark mysteries of miso, the unsurpassable fermented soybean paste. I used hatcho miso in this recipe and it provided a very strong taste (perhaps too strong?). Once again, I julienned my zucchini on a mandoline, which is always a rewarding experience. You’ll be proud of the zucchini textures that you create. I used vegetable-bouillon broth instead of chicken broth. I did not include the suggested Thai chile sauce, in the interests of my child’s palate. I was excited to use some toasted sushi nori, for something other than sushi. I included 4 scallions in this recipe. Overall, the salad’s toasted sesame flavor was interesting, but the faint-hearted (miso-phobic?) should keep away.

RECIPES: the homemade shrimp stir-fry is a winner and the zucchini is a novel accompaniment
“stir-fry” means QUICK: you’ll eat it in 15 minutes (especially if you use leftover rice); you’ll dedicate some skillful time to the zucchini julienne, but the salad should come together in less than 30 minutes
warm ginger combines with sweet tomatoes, carrots, and shrimp; pronounced miso and sesame dress the zucchini

Next time, I want to try “Titaina,” from All Recipes, because I never heard of such a thing for canned tuna. I’ll also make “Israeli Couscous with Green Beans, Feta, and Pistachios,” from the May 2008 issue of Everyday Food (recipe below). Return to my site on Monday, September 29, to see my results.

Israeli Couscous with Green Beans, Feta, and Pistachios
Everyday Food, May 2008
Serves 4, Prep Time 15 minutes, Total Time 15 minutes
coarse salt and ground pepper
1 1/2 cups Israeli (pearl) couscous
1/2 lb. green beans (stem ends removed), halved crosswise
1 English cucumber, quartered lengthwise, seeded, and sliced
1 cup crumbled feta (4 oz.)
1/2 cup pistachios, toasted
1/4 cup golden raisins
1/4 cup red wine vinegar
1 Tbsp. extra-virgin olive oil

In a medium pot of boiling, salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisp-tender, about 2 minutes more. Drain, and run under cold water until cool.

Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper, toss to combine.