Pass The Dish Gluten-Free Pasta Veggie Salad

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This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.

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Pass The Dish Gluten-Free Veggie Pasta Salad

Makes 30-1/2 Cup Servings

Ingredients

1 14 oz Bag Gluten-Free Pasta

1 Red Bell Pepper

1 Orange Bell Pepper

1 15.5 oz Can Black Beans

1 15 oz Can Whole Kernel Corn

1 16 oz Bag Frozen Peas

1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)

1/2 Cup Cranberry-Pear white balsamic vinegar

1 Cup Italian Parsley

Salt and Pepper to taste

Instructions

Put a large pot of water on high and cook pasta according to package instructions.

Rinse and dry parsley. Chop.

Meanwhile, dice red and orange bell pepper.

Drain and rinse black beans and drain corn.

Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.

Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.

Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.

Have a yummy day!

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Grilled Zucchini Caprese Sandwich

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Servings: 3-4
Prep time: 0:20
Total time: 0:25
Categories: Sandwich
Source: JudeTheFoodie.com

Ingredients

• 1 medium Zucchini
• 1 Fresh Ciabatta Bread (or other flat loaf)
• D’Avolio’s Tuscan Herb Olive Oil
• 1 Garlic Clove
• 6-8 Fresh Basil Leaves (spinach is a good substitute)
• 1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Italian Seasoning

Directions

Slice zucchini in 1/4 slices longwise. Brush olive oil on both sides and grill until beginning to brown.

Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning.

Put basil then zucchini on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn.

Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.

Have a yummy day!

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Quick Bite: Sea Scallops in White Wine

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20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

Servings: 6 Main Dish, 12-15 Snack
Prep time: 0:45
Total time: 0:45
Categories: Appetizer, Dinner, Lunch
Source: JudeTheFoodie.com

Ingredients

• 1 c Greek Yogurt
• 1 Tbsp Chopped Chives
• 2 Pinches Lime Fresco Salt

• 1 Granny Smith Apple
• ½ Red Onion
• 1 Can Black Beans
• 2 Tbsp D’Avolio Black Current Balsamic Vinegar

• 6-8 oz Fontina Cheese

• 6 10 Inch Whole Wheat Tortillas
• 1-2 Tbsp Arbequina Extra Virgin Olive Oil

Directions

Mix yogurt, chives and salt in a bowl and set aside.

Core and dice apple. Add about 2 tablespoons to yogurt mixture and stir. Dice onion and add apple and onion to a medium mixing bowl. Drain and rinse black beans. Add to bowl. Add vinegar and toss gently.

Grate Fontina cheese.

Heat large heavy skillet over medium heat. Brush Extra Virgin Olive Oil onto pan. Put tortilla in skillet and flip every 0 seconds until it begins to brown and bubble. Sprinkle a thin layer of cheese over entire tortilla. With a slotted spoon put a thin layer of the apple mixture onto half of the tortilla. Fold over and let cook about 30 seconds. Turn onto a cutting board and let cool a few minutes. Cut into thirds.

Serve with yogurt dip.

from http://therecipeboxapp.com

Have a yummy day!

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Orzo With Roasted Grape Tomatoes

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Orzo With Roasted Grape Tomatoes

Servings: 8
Prep time: 0:10
Total time: 0:25
Categories: Pasta, Vegetable
Source: JudeTheFoodie.com

Ingredients

• 2 pt Grape Tomatoes
• 4-6 Cloves Garlic
• 2 Tbsp Garlic Chives or Chives
• 1-2 Tbsp Olio Fresca Herb Mix
• ¼ c D’Avolio Arbequina Extra Virgin Olive Oil

• 1lb Orzo

Directions

Preheat oven to 400°

Rinse and dry tomatoes. Put in large bowl. Mince garlic and chop chives and add to bowl. Add one tablespoon herb mix and Extra Virgin Olive Oil and stir. Sample a tomato and add more seasoning to taste.

Pour the entire contents of bowl into a large sheet pan with sides. Roast for about 20 minutes until the tomatoes pop. This can also be done on the stove in a large skillet.

Meanwhile, boil a large pot of water and cook orzo according to package directions. Drain.

Add drained orzo to the tomato mixture. Mix well and pour into a serving bowl.

This is a great recipe to use left over uncooked macaroni. I put leftovers into a plastic container until I have enough for this recipe or for macaroni and cheese. Before cooking, put it all in a paper bag and pound gently with a rolling pin, meat mallet or frying pan. The pieces cook more evenly. Enjoy!

from http://therecipeboxapp.com

Have a yummy day!

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Healthy Options Cooking Class

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This evening, October 9, 2012 I will be cooking and talking about “Healthy Options” at Independent Health’s Healthy Options Cooking Class at D’Avolio Kitchen.

Our Menu:

Quesadillas  Wheat tortillas filled with apples and red onions flavored with D’Avolio Black Current Balsamic Vinegar, black beans and Fontina cheese. These are served with a seasoned Greek yogurt dipping sauce.

Roasted Chicken Snack Strips  Boneless, skinless chicken breasts rubbed with D’Avolio Milanese Gremolata Extra Virgin Olive Oil and seasoned with Basik’s Hunter Blend seasoning available at D’Avolio.  

Orzo  Tiny rice shaped pasta with roasted grape tomatoes and garlic seasoned with Olio Fresca Herb Mix, available at D’Avolio’s and D’Avolio Arbequina Extra Virgin Olive Oil.

Peaches  Ordinary canned peaches made extraordinary with seasoned mascarpone cheese and a drizzle of D’Avolio 18 Year Traditional Balsamic Vinegar. For an extra kick we sprinkle just a pinch of Vanilla Bean salt.

The recipes will be posted tomorrow and can be found in the IHA tab on the right.

Have a yummy day!

Cranberry Compote

2 Comments

20121003-213105.jpgMy Canadian friends and neighbors to the west and north are celebrating Thanksgiving this weekend. Blessings to you all!

Servings: 10

Prep time: 0:45
Total time: 0:45
Categories: Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 1 bag fresh Cranberries (rinsed, removing any damaged berries)

• 1 Cup Orange Juice

• 1 Navel Orange (Zest 1-2 tablespoons of peel; cut peel and outer membrane revealing orange pulp; with sharp knife, remove wedges between membrane)

• 1 Cup Yellow Raisins

• 1 Cup Granulated Sugar

Directions

In a heavy medium saucepan add all ingredients. Take the remaining orange membrane and squeeze it into pan. Bring to a boil, reduce heat to medium low and let simmer until thick, about 20 minutes. Remove from heat, cool and refrigerate until serving.

from http://therecipeboxapp.com

20121003-213855.jpgHave a yummy holiday!

Linguini and Littleneck Clams

20120915-083514.jpgA bag of Littleneck Clams jumped into my shopping basket. The fishmonger put them in a plastic bag so it wouldn’t leak but gave me stern instructions not to close the bag and suffocate them. I appreciated the info but was a little bummed about the image…I try not to meet my food before I eat it. That may be a strange characteristic of a foodie but it works for me!

I know many of you need a recipe when you cook but read this through and get some confidence. You can do this!

Buy a bag of fresh Littleneck Clams, a pound of linguini, a package (jar or tin) of anchovies packed in oil, 2 lemons, a container of vegetable stock, fresh thyme and fresh parsley. You could use fresh garlic but this is a perfect use of the chopped garlic in a jar. No! It is absolutely not cheating! Absolutely not! You also need a bottle of good white wine…some for the pot and some to drink while cooking and eating :o)

Put a pasta pot filled with cold water on high. When the clams are steamed (see below) cook the linguine. Do you know why you should use cold water? Your hot water pipes may have sentiment or other things which can alter the quality of drinking water so always use cold water for cooking, coffee, tea etc..

With a brush, over cold water, scrub each clam vigorously to remove sand. You will never completely eliminate all of it but do this to remove as much as possible.

Remove stems (keep them for the clam pot) from parsley and coarsely chop. Zest one lemon and add it to the chopped parsley. Set aside for plating.

Open the white wine and pour yourself a glass. That’s what we call cooking wine in our house.

Put clams into a pot and pour about a cup of white wine (don’t use a measuring cup, learn to eyeball, it’s about four “glugs” from the bottle). Add about a cup of the stock to the pot along with a handful of fresh thyme. If I were to say what the most critical add in here, I would say its the thyme. It makes a big flavor impact. Dry is ok, too but the fresh looks cool and we want our food to look cool, right? After all, we do eat with our eyes first!

Put a cover on the pot and heat on high until the liquid gets to a boil. Reduce heat to medium and check in 5 minutes to see if they are opening. Once the clams begin to open remove each opened clam with tongs into a big bowl. If there are any unopened clams in the pot once the majority are open, discard them. They are not good and potentially dangerous to eat. Keep the precious liquid in the steam pot for use in the sauce.

In a heavy skillet (my well seasoned cast iron is my pal) heat about 1/4 cup good EVOO on medium high heat. Add anchovies in their oil (I got this great idea from Rachel Ray) and cook until nearly melted into the oil. Add about 4-5 minced garlic cloves or 2 heaping teaspoons of jar garlic and stir for about a minute. Lower heat to medium low.

Set aside about 5-6 clams per serving (technically you should get 4 servings from this but we usually barely feed 3) then remove the clams from the remaining shells and add to pan.

Roll each lemon a few times to release juice, slice in half and squeeze juice into pan over your cupped hand, catching the seeds. Remember, seeds taste bitter so try to avoid them. Add another cup of wine. Raise temperature again to medium high and reduce liquid by about half. Add a tablespoon of butter and melt into the shiny sauce.

Drain pasta and put into a large pasta bowl. If you don’t have a large pasta bowl, no worries, simply put the cooked linguini back into the pasta pot. Drizzle about 2-3 tablespoons herb infused olive oil and toss. Ladle 2-3 scoop of the clam cooking broth into bowl and toss again to coat.

Heat pasta bowls gently in oven for a minute. Put one ladle of clam broth in bowl. Add pasta then clams from the pan. Sprinkle some parsley and lemon zest on top then add the clams in the shell.

Now read this again. You CAN do this. Give it a try, take a picture and post it on my Facebook page http://www.Facebook.com/JudeTheFoodie

Have a yummy day!

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