I am apparently better at fridge busting than stash busting (that is a story for another time).
Today I realised that I did not get around to using the organic cauliflower and broccoli I had in my fridge and I already bought new batch (I have the urge to have enough food in the house at any time to feed an army and not just two or three).
Tired today so not in mood for big cooking session so soup came to mind.
I had also some chicken stock left in the fridge and crispy baked ground beef that I originally planned to use for pasta dish. Throw all of these ingredients together, season with cumin, turmeric and a pinch of nutmeg and you have a tasty soup in about 20 minutes.
Good job - just have to translate that into strategy for my stash of yarn now ... easy-peasy
Saturday, January 15, 2011
Sunday, January 09, 2011
Sweet little scallops
I bought these seasonal little scallops that are only a quarter of the size of the regular ones that you can get year around - I was just drawn to them by the fact that they are naturally bite size and my natural curiosity to try all kinds of food.
Yesterday evening I was wondering what do I do with them? Too lazy to look up a recipe I remembered that I really liked the bacon wrapped scallops that I made for a brunch a few months ago. Wrapping all these little suckers seemed to be too much work and I was also not sure if I would not overcook them due to their size when trying to get the bacon really crisp.
Decided to instead make it a one pan dish - I loved the result and it won't be last time I make this dish:
For 1 person (generous portion = main meal size)
1/2 pound of small scallops (if you get the bigger ones I would cut them into bite size pieces)
1 slice of thick cut Pancetta cut into cubes
Red Pepper Flakes
Maple Syrup
Salt/Pepper
Oil (used neutral one but Olive would be OK as well)
Heat pan over medium-high with one tsp of oil, once at temperature saute pancetta just until it gets crisp, reduce temperature to medium and toss in scallops. season with 1-2 pinches of Red Pepper Flakes, salt and pepper. Cook for a few minutes turning 2- 3 times. Take off heat and drizzle 1-2 tbsp of Maple Syrup over top.
Serve hot with a slice of fresh baguette.
Enjoy!
PS: It smelled so good that I digged in before taking pictures :-)
Yesterday evening I was wondering what do I do with them? Too lazy to look up a recipe I remembered that I really liked the bacon wrapped scallops that I made for a brunch a few months ago. Wrapping all these little suckers seemed to be too much work and I was also not sure if I would not overcook them due to their size when trying to get the bacon really crisp.
Decided to instead make it a one pan dish - I loved the result and it won't be last time I make this dish:
For 1 person (generous portion = main meal size)
1/2 pound of small scallops (if you get the bigger ones I would cut them into bite size pieces)
1 slice of thick cut Pancetta cut into cubes
Red Pepper Flakes
Maple Syrup
Salt/Pepper
Oil (used neutral one but Olive would be OK as well)
Heat pan over medium-high with one tsp of oil, once at temperature saute pancetta just until it gets crisp, reduce temperature to medium and toss in scallops. season with 1-2 pinches of Red Pepper Flakes, salt and pepper. Cook for a few minutes turning 2- 3 times. Take off heat and drizzle 1-2 tbsp of Maple Syrup over top.
Serve hot with a slice of fresh baguette.
Enjoy!
PS: It smelled so good that I digged in before taking pictures :-)
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