Thursday, March 24, 2011

Recipe of the Week: Pan Seared Scallops with Saffron Risotto

Even though it's officially spring, the weather in PA has been far more winter like and I always want to make more comfort food when its cold and wet out. 
Risotto takes a while, and requires a little tending too, but it's not that hard. I tend to keep my risotto on the al dente side as I'm not fond of mushy stuff!


1 quart vegetable broth
1/2 cup white wine
1 cup brown arborio rice
1/2 lb sea scallops (mine were huge and I sliced them in half)
2 tablespoons butter
1/2 onion diced
1/4 of red pepper sliced
handful of snap peas, cut in 1/2
1/4 cup Parmesan cheese
1/2 Saffron threads, crushed
ground pepper

  1. In a saucepan add vegetable broth and wine, heat at medium low until warm and then turn off. Keep a lid on the sauce pan
  2. Add rice to large saute pan, put heat on medium and toast rice, until fragrant. Turn heat down.
  3. Add 2 cups of vegetable broth/wine mixture to rice, stir gently and cover
  4. When liquid is almost absorbed by the rice add another cup of liquid
  5. Meanwhile in another saute pan add 1 tablespoon butter and saute onion, pepper and mushrooms.
  6. When vegetables are close to cooked add snap peas. When snap peas are warmed remove all veggies from the pan
  7. Add another tablespoon of butter, turn pan to medium high heat, wait for pan to heat and then add scallops
  8. Sear scallops for a couple minutes on each side until just cooked through
  9. Test rice. It is cooked when the rice is still firm, but soft. Add Parmesan at this point and stir
  10. Add saffron and a dash of pepper, mix in
  11. Add sauteed veggies in  and place cooked scallops on top. 
NOTE: The whole process take about 45 minutes. 

Vegetable Substitutions:
Grape Tomatoes

Use your imagination and combine different things.

Monday, March 14, 2011

Recipe of the Week: Tuscan Spinach, Bean and Sausage Soup

This super easy, super fast soup is great for a weeknight meal. It's ready in 30 minutes. Serve with rustic bread and a salad if you desire.

1 link hot Italian sausage
1 19 ounce can cannellini beans, rinsed
2 cups of chicken broth
1 14 ounce can of diced or crushed tomatoes
1 clove garlic, smashed
8 ounces of fresh spinach, washed and stem removed
1/4 teaspoon dried marjoram
salt and pepper to taste
garnish with grated Parmesan

  1. Bring sausage and 1/4 inch of water to simmer in a large sauce pot over medium heat. 
  2. Cook uncovered until water evaporates, approximately 8 minutes. Cook until sausage until is browned.
  3. Remove sausage to a cutting board and slice into 1/4 inch pieces when cool enough to handle.
  4. Add broth, beans, garlic and marjoram to saucepan. Add sausage. Bring to a simmer and cook for 5 minutes. Add spinach stir gently until wilted. When spinach is completely wilted, remove from heat. Season with salt and pepper.
  5. Garnish with Parmesan if desired and serve.
Where am I sourcing my food from?

Sausage: Forks Farm (This is part of my 1/2 hog that we bought in December. I don't usually like hot sausage, but this is not too hot and really flavorful)
Chicken Broth, Canned Beans and Tomatoes: Kimberton Whole Foods
Spinach: Two Gander Farm (my winter CSA)

Wednesday, March 9, 2011

All About GMO's

Natural Foods Merchandiser

Click on the link above. This is a great article about GMO plants, how they have come to be and their environmental impact. Have patience the link takes a minute to open as it is from an e-zine, but it is worth the read.

Tuesday, March 1, 2011

Recipe of the Week: Super Easy Sauteed or Grilled Chicken

This is my go to marinade for chicken and as a quick vinaigrette for salads, both green and pasta. I made it last week and added sliced almonds and dried cranberries to the rice and grilled the aspargus with a little salt, pepper and dried lemon peel.

Juice of two lemons
1/2 cup olive oil
1/2 teaspoon parsley
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper.

Mix everything together and whisk, stir or shake until everything is very well mixed.

Marinate chicken for at least 30 minutes and up to a couple hours. Place the chicken in a saute pan or on the grill and cook. Don't flip until the edges of the face side are starting to cook.

Note: Other options for the marinade could be rice vinegar instead of the lemons, chopped rosemary, sage, lemon zest, limes, limes zest. Play with the recipe and see what you like best. 

Where to Find More Information