Tuesday, April 30, 2013

Scallops with Beurre Blanc over Orzo

Let me start off this recipe by saying I am using gluten-free orzo by pastamore. If you do not have a gluten intolerance you can use regular orzo. If you are Celiac or Gluten-intollerant you can now have orzo again. I used PastAmore's sweet potato orzo for this recipe and it turned out divine! You can get yours here: http://www.pastamore.com/. I started off with that disclaimer because every time I post something Orzo, I get a bunch of emails telling me Orzo isn't gluten-free. I realize normal orzo is not gluten-free, and that is why I use pastamore. 

Over the weekend we went to two different local Farmer's markets. I am trying my best to only get Organic, Non GMO foods for this house. Sometimes that means a trek to Solana beach, or a 3 mile walk to the fresh seafood market. It is all worth it though. Genetically modified food scares the crap out of me. They are killing off the human race. Cancer is everywhere. It all starts with what we put in our bodies folks! Paying $1 more for produce is a lot less expensive than hospital bills!

Ok I am off my soap box for the day. At one of our Farmer's Markets they sell fresh diver scallops. I snatched up a bag, because scallops are my husbands favorite. 

This gourmet meal is so easy to make, yet it looks and tastes like it came out of a high end restaurant. 

Scallops with Beurre Blanc over Gluten-Free Orzo
adapted from The Kitchn
Serves 4
For the beurre blanc:
1/2 cup dry white wine
1/4 cup white wine vinegar
1 large shallot, finely chopped
1 tablespoon heavy cream
1 1/2 sticks cold butter, cubed
freshly ground black pepper
For the orzo salad:
1/2 pound dried orzo pasta (use pastamore if you are gluten-free)
1 tablespoon olive oil
1/2 lemon, zest and juice
2 tablespoons chopped chives
For the scallops:
Sea scallops, 4-5 per person
Kosher salt and freshly ground black pepper
For the beurre blanc, bring the wine, wine vinegar, and shallots to a boil in a medium stainless steel saucepan. 
Cook the mixture until reduced to a very thick glaze, about 8 - 12 minutes depending on the size of the pan. Strain the sauce through a fine mesh sieve, discarding the solids, and return the liquid to the saucepan.
Remove the pan from the heat and stir in the cream.
 Vigorously whisk in the butter, cube by cube, not adding another piece until the last is almost fully melted.The sauce should be thick, creamy, and glossy.
Season with pepper, to taste. Hold on lowest heat, stirring occasionally, until ready to serve.
While the beurre blanc is reducing, cook the orzo according to package directions. Drain well. Toss with the olive oil, lemon juice, lemon zest, and the chives. Season with salt and pepper.
For the scallops, heat a cast iron skillet over medium-high heat. While the pan is heating, pat the scallops and dust with  kosher salt, and pepper. Add a tbsp of canola or vegetable oil to the pan. Once it is shimmery and hot, add the scallops, salted side down, around the outside of pan. Once they are in the pan, dust tops now facing up with salt, and pepper.
Allow the scallops to sear, undisturbed, for a minute or so. When you start to see a golden brown crust beginning to rise up the side of one, it is ready to flip. Once the scallops are flipped, continue cooking for about another minute or so, until they are firm but still a tad uncooked in the center. (They will finish cooking with the residual heat.) Transfer the scallops to a plate lined with a paper towel to soak up any cooking juices.
Assemble the dish. Orzo, topped with scallops, topped with beurre blanc.

Monday, April 29, 2013

Creamy Garlic Pasta

Before I start, I wanted to recommend what gluten-free pasta I use. I have not received any samples or compensation from this company, but I have to tell you it is the best pasta that I have tried on the market.  Ancient Harvest Quinoa Pasta is the one. Packed with protein and flavor, this pasta stands up to traditional pasta. If you are not gluten-free you can use any pasta you wish on this recipe. 
This recipe is like making a noodle roni, but with wholesome ingredients, not powders and fillers. My husband polished off 3 bowls of this pasta, and he is not a pasta lover. We decided this is the dish we will make for comfort food from now on. Super creamy and yummy! It reheats very nicely too. Enjoy!

Gluten-Free Creamy Garlic Pasta 
adapted from Buns in my oven
2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon salt
3 cups chicken stock
8 ounces quinoa linguine
8 ounces Parmesan cheese, grated
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Break the linguine in half and add it to the chicken stock. Cook according to package directions.
Reduce heat to medium and add the cheese to the pasta, stirring to combine. 
When cheese has melted, remove from the heat and stir in the cream and parsley.

Sunday, April 28, 2013

Weekly Gluten-Free Recipe Round-up

This week has been full of all things wonderful. My husband and a close friend had their birthday (they share the same birthday), so we all got to hang out all weekend and dance the nights away to some great bands. Then on my husbands actual birthday we got to open a very exceptional bottle of wine to celebrate. (Domaine Serene Evenstad Reserve... still our favorite from Oregon). I spent a day helping a friend alter a dress for a wedding. I really only helped by keeping her company. I got to spend a day with my beautiful daughter. There is so much more that went on. I am really surprised I was able to spend time in my kitchen too! 

So here you have it, the Weekly Gluten-Free Recipe Round-up of all things I presented to you this week. Enjoy!

Lite Baked Strawberry Donuts

Cinnamon Thin Cheesecake Cookies

Creamy Chive Potatoes

3 minute Oatmeal Breakfast Cookie

Creamy Dijon Dill Salmon

Saturday, April 27, 2013

Lite Baked Strawberry Donuts

Sometimes the need for donuts just can't be stopped. I was having one of those times. It could be because my Saveur magazine with the world's most popular donuts on the cover is staring at me on my coffee table. I realize that a lot of you just want the fried traditional donut. For the rest of us that are trying to watch our waistlines, this is the next best thing. These donuts are full of flavor and calm your sweet tooth. With 1/4 the fat and calories of a traditional donut. You can eat two and still be cutting your calories by half! 

Gluten-Free Lite Baked Strawberry Donuts
adapted from Bitchin' Kitchen

1 1/2 cups gluten-free flour (I used maninis)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container Strawberry Greek Yogurt
1/3 cup canola oil
1/3 cup buttermilk

For the glaze:
1/4 cup puree'd strawberries
1 cup powdered sugar

Preheat oven to 325 degrees.

Prepare donut pan by spraying with non-stick baking spray.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, and milk. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. 
Using a pastry bag, pipe batter into prepared donut pan.
 Bake 15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine strawberry puree and powdered sugar, and whisk together.
 Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

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