Mushroom & Shrimp Noodle Bowls

MUSHROOM & SHRIMP NOODLE BOWLS

salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari

• Cook noodles according to package directions. Drain.
• White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
• Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
• Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.

recipe from Rachel Ray Magazine April 2013

Quick Shrimp Tacos

On our trip to Mississippi then Alabama's Gulf Shores, we bought 65 POUNDS of shrimp to bring back with us. We love shrimp that much! And its much cheaper that way, duh! So I'm going to make lots of shrimp dishes because I have LOTS of shrimp!

QUICK SHRIMP TACOS

8 6-inch tortillas
1 lime
1/2 cup sour cream
1 tsp ground coriander
kosher salt
2 tblsp extra virgin olive oil
1/3 cup  red onion, finely diced
1 lb medium shrimp, peeled and deveined [est about 5 per taco]
1/2 tsp ground cumin
1 cup finely shredded cabbage
1 cup loosely packed fresh cilantro

• Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
• Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.
• In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.
• Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

recipe from www.finecooking.com

Chicken Stir-fry

This is a really simple "semi-homemade" meal. Don't leave out the cabbage--it really hold all the flavors together and one of those "extra" veggies that kids won't normally eat. My kids had NO idea!

CHICKEN STIR-FRY

1 head of cabbage, shredded
1 medium zucchini, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 can baby corn (I cut mine in half to make them more bite sized)
1 small can water chestnuts
1 large carrot, cut into matchsticks
3 large chicken breasts, cut into thin strips
1/2 cup stir-fry sauce 
1/2 teaspoon ground ginger
canola oil for frying
2 tablespoons peanuts, chopped

Prepare all the vegetables and mix in a large bowl. Heat 2 tablespoons of oil in large cast-iron skillet over med-high heat. Put half of the veggies in pan and fry up for 3 minutes, or until tender. Remove and keep warm. Place remaining veggies in pan and cook the same way--adding more oil if needed. Remove and keep warm with the rest.

Add chicken until brown on all sides, about 5 to 6 minutes each side, and cooked through.

Push chicken to edges and add stir-fry sauce and ginger to middle of pan. Let it get bubbly (less than 1 minute) and stir chicken in. Pour the whole bowl of vegetables in pan and stir and cook until all heated through.

Top with chopped peanuts.

Serve over rice and enjoy!

  

Carrot Cabbage Slaw

CARROT CABBAGE SLAW

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup (8oz) sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 ground nutmeg, optional [go more less rather than more--it has a very strong flavor in the slaw]

In a large bowl, combine cabbage, carrots, apples, raisins and walnuts.

In a small bowl, combine the honey and lemon juice until smooth. Stir in sour cream, salt and pepper and nutmeg if desired. Stir into cabbage mixture.

Chill until serving.