It was a Real Simple kind of week

In general, J and K are pretty adventurous eaters. As long as it doesn't contain chunks of tomatoes, they'll give it a fair shake. Running out the door for J's music lesson last week, I knew that the dinner shopping for the rest of the week had to be done in under 20 minutes. My May issue of Real Simple was lying there, and inspiration it became.



While I really enjoy reading Real Simple, I go hot and cold on their weeknight dinners column. Some months are fab, others head straight to the recycle bin. Two of the most recent recipes are definite keepers for us.

Thursday we ate the Risotto With Edamame, Lemon Zest, and Tarragon. http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1728834 . (The photo below comes from their website as well.)




Risotto With Edamame, Lemon Zest, and Tarragon

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.Spoon into individual bowls and top with the remaining Parmesan.


Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings



I had the tarragon on hand from the previous week, and added lemon juice and touch of extract to the recipe. I also added celery and garlic with the onions.


Last night was an even better success. We had Shrimp Cakes with Carrot Slaw. The original published version of this recipe is here. http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1728843 The version below incorporates my changes.

Shrimp Cakes with Carrot Slaw

2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
pinch sugar
Kosher salt and pepper
6 medium radishes, grated
4 large carrots, grated
2/3 large cucumber, grated

2 pounds large shrimp, peeled and deveined
1/2 red pepper, chopped
1 jalapeño, seeded and finely chopped
2 teaspoons grated orange zest
1 tsp cajun seasoning
1/4 cup cornmeal
1 egg
1/4 cup all-purpose flour
1/4 cup fresh cilantro sprigs

Combine the lemon juice, cumin, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the radishes and carrots and toss to combine; set aside. Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeno, orange zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse to combine.Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.Heat the remaining oil in a large skillet over medium heat. Cook the patties until golden brown and cooked through, about 2 minutes per side. Divide the shrimp cakes among individual plates and serve with the carrot slaw, and cilantro.


Make Ahead: The uncooked patties can be shaped (but not dredged in the flour), placed on a baking sheet in a single layer, covered, and then refrigerated for up to 24 hours or frozen for up to 3 months. Dredge the patties in the flour before cooking.


Yield: Makes 4 servings