Scallops with Seasoned Breadcrumbs

I think scallops are my very favorite seafood, well maybe lobster runs a close second. They are definitely much easier to find in Minnesota than Maine lobsters! My very favorite way to cook scallops is to broil them wrapped in bacon and then serve with a side of maple syrup (are my New England roots showing?). I wanted to try something different and it turned out very flavorful, delicious, and oh so quick and easy to make. If you can handle a knife and a fork, you can make this!

I used sea scallops and cut them in half to make disks but I think this breading would work as a topping for any fish. If using bay scallops obviously don’t cut them and bake them for 10-15 minutes instead of the 18-20 minutes.

Heat oven to 425 degree. Spray the bottom of a glass baking dish large enough to hold 20-24 scallop disks. Arrange in the bottom of the dish:

10-12 large sea scallops, cut in half to make 20-24 disks

In a 2 cup bowl mix together:

3/4 cup gluten free bread crumbs

2 teaspoons diced parsley

zest and juice of 1 lemon

1/4 teaspoon herbamare

2 tablespoons coarsely chopped pumpkin seeds (if preferred use sesame, sunflower, etc.)

2-3 tablespoons olive oil

Spread the breading mixture evenly over the scallops. Into a cold skillet add:

6 ounces bacon, chopped (optional)

Brown and then drain on a paper towel before sprinkling the bacon bits on top of the breading. Bake at 425 degrees for 18-20 minutes.

I served it with a tossed salad that included tomatoes and avocado.

Pasta Bolognese

What’s better than a bowl of pasta with a rich, unctuous, makes you go ummmmmm sauce? That’s exactly what you get with a Bolognese sauce. The centerpiece of this sauce is the meat, lots of meat with a few vegetables thrown in for good measure and not much tomato sauce. I think in large measure the rich unctuousness of the sauce comes from starting off with a quarter cup of olive oil. That builds the flavors as each is added. This will serve 6-8 people easily. Serve over whatever kind of pasta your family prefers but a larger pasta, i.e., spaghetti rather than linguini, will hold the sauce better.

In a large stew pot, heat:

1/4 cup olive oil

Over medium high heat. Add:

1 medium onion, chopped

1 large or 2 medium celery stalks, chopped

1 large or 3/4 cup of carrot, chopped

2 teaspoons minced garlic

Reduce heat to medium and cook about 5 minutes until vegetables begin to soften. Remove from heat. In a large skillet with high sides, heat over medium high heat:

2 tablespoons olive oil

Add:

1 pound ground turkey

1 pound ground pork

Salt and pepper to taste

Sauté stirring frequently to break up the ground meat until there’s no pink left and any juices have steamed away. Add to the vegetables along with:

28 ounce can of crushed tomatoes

If you choose, like I did, to use dried herbs add them now with the tomato. If you choose to use fresh herbs, add them about 15 minutes before the sauce is ready.

2 tablespoons dried parsley flakes (or 1/4 cup fresh parsley chopped)

1 1/2 tablespoon dried basil (or 8-10 basil leaves chopped)

Stir to combine all ingredients, reduce heat to low simmer, partially cover (in other words leave the lid at an angle so that steam escapes), and cook for at least one hour. I actually left my sauce to cook for almost 2 hours which helps the vegetables break down and integrate into the sauce.

Before serving, stir in 1/4 cup grated cheese*

TIP: I did add 6 ounces of shitake mushrooms, just because I had them on hand and they needed to be used.

*Follow Your Heart makes a parmesan cheese that contains no coconut or nuts of any kind and tastes just like parmesan cheese, at least to me! The traditional recipe calls for grated pecorino Romano cheese.

Lemon Garlic Chicken Drumsticks

One of my favorite Italian dishes is lemon chicken. Here’s an recipe that’s easy to make and ready in less than an hour. And need I add delicious! I think this is, like many Italian foods, going to taste even better tomorrow when I eat the leftovers. Serves 4.

You’ll need:

8-10 chicken drumsticks*

Herbamare (herbed sea salt) and pepper (available at specialty grocer stores, Whole Foods or Amazon)**

1 tablespoon olive oil

2 tablespoons vegan margarine

Zest of 1 lemon and 2 tablespoons juice

3 teaspoons minced garlic

Fresh parsley for garnish

Salt and pepper the chicken and let sit on the counter for 10-15 minutes so that it won’t be ice cold when you cook it. In a 12″ skillet, heat the oil and margarine over medium high heat until margarine starts foaming. If the chicken is too wet, be sure to dry with a paper towel, remember – wet meat doesn’t brown well and will spit oil! Reduce heat to medium and sauté chicken, turning to brown on all sides, this should take 6-8 minutes. Reduce heat to medium low (I actually started out on medium low but the drumsticks were getting too brown so I reduced my heat to low), cover and let cook 20-25 minutes until the chicken is cooked. Turn the chicken every 5-7 minutes making sure to move them around in the skillet as well.

In a small bowl, mix the grated lemon zest and juice along with the garlic. When the chicken is cooked, pour this mixture over the chicken, turning the chicken to be sure the sauce coats the pieces on all sides. Take off the heat and cover, let it sit for about 5-10 minutes. Garnish and serve.

  • * Chicken breasts would also work
  • ** Substitute sea salt mixed with some thyme, marjoram, and basil (or an Italian herb blend)

Quick Salmon Cakes

My mother would have loved these! I tried it first with fresh salmon and they were too dry and fell apart. Using canned salmon worked much better. I topped mine with an easy lemon garlic mayonnaise sauce. They take less than 5 minutes to put together and about the same to cook.

In a medium size bowl, mix together:

10 ounces (2 small cans) salmon (I use the Safe Catch brand of canned fishes)

1/2 cup quinoa flakes (Don’t have these? Find them in the cereal aisle or Amazon. Or you could try using any other cereal flakes such as quick oats or gluten free bread crumbs.)

1 tablespoon gluten-free all purpose flour

2 green onions chopped (green and white parts)

1 teaspoon minced garlic

1/2 teaspoon dried parsley

1/2 teaspoon paprika

1 teaspoon lemon zest (about 1/2 lemon)

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon hot sauce (optional)

Stir in 1/4 cup vegan mayonnaise.

In a 10″ skillet, heat 3 tablespoons olive oil.

Saute over medium heat 2-3 minutes until brown. Flip and repeat. TIP: You might want to cover the skillet since these will spit at you from the moisture in the cakes. If you want to reduce this and get a browner cake, coat with seasoned flour before frying.

I serve mine with lemon garlic mayonnaise which I make simply by mixing Lemon Garlic Salad Dressing and vegan mayonnaise (about 2 tablespoons dressing to 1/4 cup mayonnaise).

Easy Lentil Pilaf

I can say that I generally don’t eat anything that I don’t make from scratch, mostly because there are very few pre-made or pre-packaged foods that don’t have something in them that I can’t eat (often it’s soy or sunflower lectin). So it’s not going to happen very often but — I have discovered a wonderful side dish (or main dish) that tastes great and has no allergens! As long as you can eat lentils, this is something you should try. High in protein and low in carbohydrates, lentils are a great addition to a meal. I’ve become addicted to Tolerant’s Organic Riced Red Lentil Pilafs. They’re ready in about 20 minutes, taste great and two of them, the Asian Ginger and the Spanish Style Paella, don’t have any soy in them. I know I was surprised too that the Asian Ginger is soy-free!

Being who I am, of course, I can’t just make it per package directions. So here’s what I do with these pouches of goodness. Serves 4-6.

In a 9″ skillet, add:

1-2 tablespoons olive oil

When hot, sauté:

6-8 ounces sliced mushrooms (I like shitake)

1/2 cup diced onions

When the mushrooms are browned and onions translucent, stir in:

2 cups mushroom stock (or any other stock you have on hand, chicken would work well)

1 cup frozen or fresh peas

1 teaspoon minced garlic

Bring to a boil. Add:

1 packet Tolerant Organic Riced Red Lentil Pilaf

Reduce heat to low and simmer for 9-12 minutes until the water is gone. Stir every few minutes, especially when the water is almost gone. Remove from heat, cover and let sit 4-5 minutes. Fluff with a fork and enjoy!

Green Goddess Dressing

This is a great dressing for any salad you want to put it on. If you want it creamy, add some vegan mayonnaise to the recipe. Yum, yum!

In a food processor put:

  • 1 ripe avocado, skinned and pitted
  • 1/4 cup dried parsley, or 1/2 cup fresh parsley (you can add more if you like parsley; not one of my favorite herbs so I didn’t use much)
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice (or lemon juice if you prefer)
  • 2 tablespoons ground pumpkin seeds
  • 2 teaspoons ground coriander
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Water to get to dressing consistency, 1/4-1 cup (my dressing came out fairly thick and I used 1/2 cup of water)

Blend until creamy and all ingredients are combined.  Here, again, I used some roasted whole coriander seeds that I pulsed in my spice grinder so they were not fully ground and the pumpkin seeds were also only partially ground.  This added some crunchy texture to the dressing.

Fish and Rice Stirfry (Dairy-free, Soy-free, Gluten-free)

I’m always looking for new ways to use fish.  Fish is one of those proteins that I love to eat but don’t often like to cook.  This is a quick recipe that really highlights flavor.  Its well balanced nutritionally, very filling, and can be adjusted to serve the tastes of anyone.

You’ll need:

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  •  6-8 ounces white fish, diced
  •  1/2 cup diced onion
  •  1/2 cup shredded carrots
  •  1/2 cup cooked peas
  •  1/2 cup diced celery
  •  1/2 teaspoon dried thyme
  •  1 tablespoon dried parsley (or 3 tablespoons fresh parsley)
  •  Scallions, cherry tomatoes, etc. for garnish
  •  2 tablespoons olive oil
  •  Salt and pepper to taste
  •  Juice of a half lemon

In a large hot skillet, add the olive oil, onions, carrots, and celery.  Saute over medium heat until celery and carrots are softened.  Add the fish and cook thoroughly.  Add the rice, quinoa, peas, and herbs.*  Stir to combine.  Heat through, spritz with the lemon juice and serve with whatever garnishes you like.  This time of year, my first garnish is always tomatoes although this year, without my husband’s garden, I’ve had to find fresh tomatoes in the markets.

*Other additions, depending on your tastes, could be some diced peppers, sweet or hot; some hot sauce or chili oil; Old Bay seasoning or other herbs; and perhaps, since I’m now living in Minnesota instead of New Hampshire where this seems to be like seafood back east, some wild rice instead of the brown rice and/or quinoa.

Baked Chicken Breasts (dairy-free, gluten-free)

I eat a lot of chicken since I’m allergic to anything that comes from a cow as well as most other red meats.  So I’m always trying out new chicken recipes and this is an old recipe I found while digging around for blog posts in my old cookbooks and files.  It originally used almond flour and nut butter but I’ve updated it and removed those ingredients and added several healthier options.  It can be served with some cranberry sauce (see Cranberry Compote).  Be careful with the baking times — its a very moist breast due to the marinade but will dry out around the edges if cooked too long.  Its difficult to tell when its cooked just by looking at this chicken; take it out of the oven and check it for firmness to be sure its cooked.  Depending on how thin the breasts are pounded will vary the cooking time.  Mine were around a 1/2 inch and I cooked them 35 minutes which turned out to be about 5 minutes too long since they were a little dry around the edges.

This recipe serves 4 using two whole (versus half) chicken breasts.  Place a breast in a gallon storage bag.  With either a rolling pin or a meat tenderizer (flat edged), pound out breast until its about a half inch thick.  Repeat for the second breast.

Spray a shallow 10″ baking dish with non-stick cooking spray.  Add the flattened breasts.  In a small bowl mix:

  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • juice from one lime
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon dry parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Pour over chicken breasts.  Turn over the breasts several times to be sure that all parts of the breasts have some marinade on them.  Cover with plastic wrap and marinade for a minimum of 1 hour or overnight.

When ready to bake, preheat oven to 350 degrees.  In a second shallow dish (like a large pie plate), combine:

  • 1/4 cup ground flax/hemp mix
  • 1/4 cup chia seeds
  • 1/4 cup toasted sesame seeds
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dry parsley
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder

Stir to combine.  Press a chicken breast into the mixture to cover.  Turn it over to coat the other side and don’t forget the edges.  Repeat with the second breast.  Place in a greased baking dish and bake for 25-30 minutes depending on thickness (for 1/2 inch breasts; for thicker breasts increase slightly).  Serve plain or with cranberry sauce.  I paired mine with the celery root and parsnip mash (see Side Dishes) which is now one of my favorite sides — can’t tell you the last time I ate a potato!

String Bean Casserole (dairy-free, gluten-free, egg-free, vegan)

A Thanksgiving classic, this is a side dish I had to give up years ago because of the milk and gluten.  Here it is revisited and so delicious with the home-made cream of mushroom soup along with the onion and bread crumb topping.  I like to use the mixed string beans — green and yellow.  It takes a few more steps than your old fashioned green bean casserole but it tastes just as good.

Steam 1 pound of green beans.  While they’re cooking, cut half a large sweet Vidalia onion into slices and then cut the slices in half (or use all of a medium size onion).

To a medium skillet, over medium heat, add:

  • 2 tablespoon olive oil
  • the onions

Cook until soft and starting to caramelize.  Stir in:

  • 1/2 cup gluten-free bread crumbs
  • 1/2 teaspoon dried parsley

Grease a 5×8″ casserole dish.  Mix the string beans and 2 cups of cream of mushroom soup (see recipe under soups and salads).  Add to the casserole dish and top with the onion mixture.  Bake at 350 degrees for a half hour and then, if you want it browner, stick it under the broiler for 1-2 minutes.

Chicken and Cranberry Salad with Green Goddess Dressing (dairy-free, gluten-free, egg-free, nut-free)

As all my allergies progressed, one of the things that most bothered me was a sensitivity to leafy green vegetables.  No more salad, what was I going to do!  Then I discovered that I could eat red leaf lettuces, what a relief.  Now I have a salad almost daily and here’s one of my favorites.  I really like various textures in my salads so I add crunchy ingredients as well as softer ones.  Green Goddess dressing usually has walnuts in it but since I’m allergic to nuts, I used pumpkin seeds instead.  You could substitute sunflower seeds.

You’ll need for the salad (for 2 entries or 4-6 side salads):

  • 1 head of red Romaine, cleaned and broken into bite-size pieces
  • 1 cucumber sliced
  • 2-3 small tomatoes
  • 2 wedges of jicama, diced
  • 2 stalks of celery, diced
  • several scallions or some red onion diced, optional
  • 8 ounces of cooked chicken, diced
  • 1/4 to 1/2 cup of dried cranberries (I used the kind sweetened with fruit juice and unsulphered)

For the dressing, in a food processor put:

  • 1 ripe avocado, skinned and pitted
  • 1/4 cup dried parsley, or 1/2 cup fresh parsley (you can add more if you like parsley; not one of my favorite herbs so I didn’t use much)
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice (or lemon juice if you prefer)
  • 2 tablespoons ground pumpkin seeds
  • 2 teaspoons ground coriander
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Water to get to dressing consistency, 1/4-1 cup (my dressing came out fairly thick and I used 1/2 cup of water)

Blend until creamy and all ingredients are combined.  Here, again, I used some roasted whole coriander seeds that I pulsed in my spice grinder so they were not fully ground and the pumpkin seeds were also only partially ground.  This added some crunchy texture to the dressing.