Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic

Pasta with Sausage and Fried Peppers

I love it that pasta tastes so good, and it's quick to make.  My mother has a famous saying that basically says when we want "fast food" we make food, fast.  So when you're in a rush, go for the pasta.

PASTA with Miso Hemp Seed Pesto, Sausage and Fried Peppers

1 pound organic pasta (I like wide ribbons)

1 pound organic sausage, cut into 1/2 inch pieces

1 organic onion, cut into 8 slivers

1 cup sliced organic mushrooms

1/2 organic red pepper, sliced thin

1/2 organic yellow pepper, sliced thin

2 cups thinly sliced organic chard leaves

3 cloves garlic, mashed and chopped

3-4 Tbsp e.v olive oil

3 Tbsp miso hemp seed pesto (see recipe from an earlier post)

sea salt and pepper

grated fresh roman cheese

Method:  Bring a large pot of salted water to boil.  As you wait, heat a cast iron skillet over high-med heat.  When hot, add 1 Tbsp olive oil, then the sausage, onion, peppers and mushrooms.   Saute, stirring for about 3 minutes.  Then add the garlic, keep sauteing until the peppers begin to soften and the sausage is cooked through.  Remove from heat.  By this time the water should be boiling.  Add the pasta to the water along with the chard.  Cook until the pasta is al dente, strain and then toss the cooked pasta into the skillet with the sauteed goods, along with the pesto and a the rest of the olive oil.  Toss and serve with fresh grated romano cheese.