Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette →

This colorful, savory, refreshing couscous dish uses Israeli pearl couscous, chewy dried-cranberries, ginger, and cilantro, crunchy-tangy Asian Pear, and toasted walnuts, topped off with a simple rice wine vinegar-ginger-maple syrup dressing. It is a perfect side dish for meat, fish, poultry, or your protein of choice. The recipe will serve 4-6 people easily with leftovers; double the recipe for more people.

4-6 servings
For the Couscous
Ingredients:

• 1 tablespoon olive oil

• 1 cup Pearl (Israeli) Couscous (or barley or orzo)

• 2+ cups low-sodium chicken broth

• ½ cup finely chopped onion

• ¼ cup chopped cilantro

• 1-2 teaspoons finely minced jalapeño

• 1 Asian Pear cored, peeled, and diced

• ½ cup dried cranberries

• ¼ cup chopped walnuts toasted (see *Note)

Preparation:

1. In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes.

2. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender.

3. Transfer the cooked couscous to a large bowl and set aside to cool.

4. Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous.

5. Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently.

6. Mix in the toasted walnuts just before serving.

For the Vinaigrette:
Ingredients:

• 2 tablespoons rice wine vinegar

• 1.5 tablespoons maple syrup

• 3 teaspoons grated fresh ginger

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2-3 tablespoons olive oil

Preparation:

1. In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper.

2. Whisk in the olive oil until smooth and emulsified.

3. Pour the vinaigrette over the couscous and toss to coat evenly.

*Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using.

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe-1947611

Stir Fry Udon Noodles with Shrimp →

I got the idea for this dish from a recipe I found in Bon Appetite years ago which I consider a good introduction for stir-fried noodles. This crunchy, chewy, colorful, umami-laden recipe has it all and is extremely versatile. You can substitute chicken, pork, beef, or tofu for the shrimp and add or omit vegetables. Use whatever you have on hand or what you have a hankering for. The ginger, scallions, mirin, soy sauce, udon, and bok choy are the essential ingredients the recipe is built around. Stir fried dishes are great for using up leftovers. Clean out the fridge!

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 2-3 tablespoons vegetable oil, divided (canola or peanut oil)

• 2-3 cups coarsely chopped (1 inch) bok choy stalks (you can remove ½ of the leafy part if you want more crunchy texture)

• ½ large sweet red pepper chopped (1 inch pieces)

• 6 or 7 shiitake mushrooms, stems removed and sliced in ½ slices

• 1 11-ounce packages udon noodles (see *Note below)

• 2-3 teaspoons toasted sesame oil to taste

• 16 large shrimp

• 5 scallions, white and pale-green parts coarsely chopped (½ inch), dark-green parts thinly sliced

• 1-2 tablespoons finely grated fresh ginger (from a 1-inch knob; to taste)

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1+ tablespoon toasted sesame seeds (to taste)

• 1-2 tablespoons chopped peanuts for garnish (optional)

Preparation:

1. Cook the udon according to package directions (about 4-6 minutes) until al dente. Drain and rinse under cold water; drain well. Put the udon in a large bowl and add 2 full teaspoons of sesame oil tossing well to coat the noodles. (You can add the remaining teaspoon of sesame oil for more flavor later if you want.)

2. Heat 1 tablespoon vegetable oil in a large skillet (or wok) over medium-high. Add the cabbage and cook, tossing often, until edges are browned, about 2-3 minutes. Add the sweet red pepper and cook for 2 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage and pepper are tender crisp when pierced with a fork, about 3-4 minutes longer. Remove from heat and add to the bowl with the noodles.

3. Wipe out the skillet, heat 1 tablespoon of vegetable oil over medium-high, add the shiitake and cook stirring until they just begin to brown.

4. Add the chopped scallions (the pale parts), ginger, and red pepper to the skillet with the shiitakes. Continue to cook, stirring often for a minute. Add the shrimp and stir fry for 2-3 minutes more until the shrimp just begin to turn pink. Add the contents to the bowl with the noodles and cabbage and toss.

5. Add the udon-veggie-shrimp mixture to the skillet and add the mirin and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds to a minute.

6. Remove from heat and fold in 2 teaspoons of sesame seeds and the dark-green parts of the scallions. Garnish with more sesame seeds or chopped peanuts before serving. (optional)
   
   *Note: you can find udon noodles at your local Asian market, in the Asian section of your super-market, or substitute thin linguini.

Adapted from: https://www.bonappetit.com/recipe/stir-fried-udon-with-pork