October's Real Simple features a four-week dinner plan of easy weeknight recipes. Last week we did week 2-- we got out of order because the first meal of week 1 (Roasted Tilapia, Potatoes and Lemon) was too close to the Baked Cod and Chorizo to have 2 weeks in a row. So far, the recipes are simple and quick as promised, and the variety is incredible. We tend to fall in a fish/chicken Mexican/stir-fry rut, and even though I plan each week in advance I've never tried to vary the cuisine this much, which I'm definitely going to start doing. However, we have had some problems with the emphasis on white flour based dishes (toast, pizza, pasta) and therefore it looks like I'll be eliminating or adapting 1-2 recipes a week.
To start, the curry shrimp and snow peas. Bean sprouts and red curry paste are ingredients I have never bought before-- yay branching out! Central Market has a bulk bin of bean sprouts in the produce section, near the bulk lettuce, so I was able to buy just the right amount. I ended up using quinoa instead of rice, as we were out of brown rice, and this dish definitely needed something to soak up the sauce. Overall, I loved the cold, crunchy vegetables and the warm, Thai-style shrimp; not sure that I loved them together, in the same bowl. Next time, I think we'll try this as an entree and a side.
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