whilst I have been convalescing and healing up, mentally and physically, my wonderful hubby Jim has been cookin up a storm!
and never underestimate the healing power of whipped cream...
here are some of our summer menus:
1. pan-fried scallops - sauteed with olive oil, garlic and white wine - on a bed of peas, brown rice fusilli (Tinkayda pasta) (added butter, olive oil and grated pecorino romano), romaine heart salad with balsamic vinaigrette
2. honey-glazed wild salmon on a bed of red onions, pesto basmati rice, greens (drizzle extra pesto on the salmon = yum)
3. baked stuffed zucchini, summer squash and mushrooms (stuffing = shroom and squash scooped out innards, minced garlic, black olives, pecorino romano, salt, pepper, brown rice crumbs)
a side of Tinkyada pasta with sauteed white beans, garlic and a splash of red wine vinegar as it's sauteing, drizzled with olive oil, salad
4. corn meal crusted baked scallops, sweet potato fries, garlicky broccoli
5. charcoal-grilled chicken (marinated in white wine and garlic), roasted golden beet salad, pesto pasta
6. baked goat cheese garden salad, beet relish and zucchini and corn fritters
and, most importantly, what we put the whipped cream on top of:
blueberry dutch pancake (dessert, breakfast, teatime, whenever!)
preheat oven to 450.
in an 8" round or sq baking dish, put 1-2 T butter in it and place in oven to melt.
whisk 3 eggs in a med bowl.
add 1/2 c rice milk
1/2 c white rice flour
1 t vanilla
1/2 t cinnamon
2-3 T honey
pour batter into dish with melted butter; reserve 1/3 of it. add 1-2 c fresh or frozen blueberries, add rest of batter. sprinkle with a little dash of nutmeg.
bake at 450 for 15 mins. then 350 for 5 or until done.
let it rest for 10 mins or so, then serve, topped with whipped cream (we whip ours with a dash of vanilla and a drizzle of honey).
enjoy~
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