Tag Archives: chives

Scallops in Pumpkin Sauce

Yes, you read that right… scallops and pumpkin!  I told you my mom was great at finding unique recipes!  This one you certainly might skip over in a magazine (Men’s Health is where this originally came from) if you read the title quickly, but trust me… it was beyond delicious!  The flavors were great, and perfect for the upcoming fall weather.  Mom served it over pasta (and added a few of her own flavors) to make it a heartier dinner meal.  Again, another fish recipe I will definitely keep.

Seared Scallops in Pumpkin

Pieces:

  1. 1 lb. scallops
  2. 1 can pumpkin puree
  3. 2 tbsp. chopped hazelnuts
  4. 2 tbsp. chopped pecans
  5. 3 tbsp. chopped chives
  6. 3 tbsp. chopped scallions
  7. 1 cup gluten free chicken broth
  8. 1 tbsp. lemon juice
  9. 1 tbsp. honey
  10. 1 tbsp. vegan butter
  11. 1 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Toast the hazelnuts and pecans in a shallow saute pan over medium heat, just until they are lightly toasted and you can smell them.
  2. Combine pumpkin, honey, butter, broth in saucepan and heat over medium heat, until heated through.  Season with salt and pepper.
  3. Dry the scallops with a paper towel and sprinkle with salt and pepper.
  4. Heat a saute pan over medium high heat for a couple minutes.
  5. Add the olive oil, lemon juice, and then the scallops to the heated pan.  Cook the scallops about 2-3 minutes each side, until browned and firm.
  6. Pour the pumpkin mixture into a bowl, add the scallops on top.  Garnish with hazelnuts, pecans, chives, and scallions.  (Note: if serving with pasta… plate the pasta, then the pumpkin on top, then the scallops and garnish).
  7. Serve hot.

Or over pasta:

 

Happy Allergy Free Eating!

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Pumped Up Pasta Primavera

With the spring weather coming (or already here?), you can start to see the increase in vibrantly colored vegetables available.  To someone who’s diet is half fruits and vegetables, this excites me!  So this week I made full use of the vegetable section at the grocery store, and made a healthy, vegetarian, and pumped up pasta primavera.

Pumped Up Pasta Primavera

Pieces:

  1. 2 zucchini, washed and chopped into bite size pieces
  2. 2 yellow squash, washed and chopped into bite size pieces
  3. 1 red pepper, washed and chopped into bite size pieces
  4. 2 handfuls green beans, ends cut off and beans cut in half
  5. 1 package chopped mushrooms
  6. 2 handfuls snap peas, ends cut off
  7. 2 sprigs rosemary
  8. 5 large basil leaves
  9. juice of one half of a lemon, plus a little rind
  10. 3 tbsp. olive oil
  11. 1 tsp. sea salt
  12. 1 tbsp. lemon pepper
  13. half package of gluten free pasta
  14. 3 tbsp. vegan butter
  15. 3 tbsp. chopped parsley
  16. 1 tbsp. chopped chives, for garnish
  17. salt and pepper, to taste

Process:

  1. In a large saute pan over medium heat, saute the chopped zucchini, yellow squash, red pepper, and green beans with olive oil, sea salt, lemon pepper, and lemon juice.
  2. Saute until barely tender (about 7 minutes), stirring every few minutes.
  3. Add the mushrooms, snap peas, lemon rind, rosemary, and basil.
  4. Saute for another 5 minutes, until vegetables are crisp but tender.  Remove the rosemary and basil when done cooking.
  5. While the vegetables are cooking, cook pasta according to package directions.
  6. When the pasta is done and drained, put it back in the pan with the butter and parsley.  Stir until butter is melted.
  7. Add the vegetables and stir until combined.
  8. Serve hot, with chopped chives and salt and pepper on top.

I love this recipe because there are so many variations and you can really make it your own… choose your favorite vegetables, spices, protein sources.  Hope you enjoy!

Happy Allergy Free Eating!

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Bacon and Onion Twice Baked Potatoes

Bacon.  Onion.  Potatoes.  What a seriously delicious combination.  I was looking for something hearty to make for dinner during these cold winter nights, and nothing sounded better than a combination of bacon, onion, and potatoes.  Twice baked.  Mouth watering.

Bacon and Onion Twice Baked Potatoes

Pieces:

  1. 1 potato
  2. 1 tbsp. olive oil
  3. 2 slices of bacon, cut into small pieces
  4. one quarter of an onion, cut into small pieces
  5. 2 tbsp. chives, chopped

Process:

  1. Cut the potato in half, length wise.
  2. Bake on a cookie sheet at 375 degrees for 45-60 minutes, until tender.
  3. While the potato is cooking, saute the bacon and onion bits in a saute pan until browned.
  4. When the potato is tender, scoop out the inside with a spoon… to leave just a hollow skin.  Put insides into a bowl.
  5. Combine the sauteed bacon and onion with the potato insides.  Stir to combine.
  6. Scoop the bacon, onion, and potato mixture back into the hollowed out potatoes.
  7. Sprinkle with chopped chives.
  8. Bake at 375 degrees for 5 minutes.
  9. Serve hot.

Happy Allergy Free Eating!

 

 

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