Scallops with Spinach and Canellini Beans

I like this meal because it looks pretty fancy but its actually incredibly simple. Flavorwise its not mind blowing. I mean... its beans and spinach with salt and pepper basically. And thats what it tastes like. BUT its quite good in a clean and simple way, and if you ARE using this for entertaining you can be sure its safe enough that it won't offend anyone's palate!

The recipe is adapted from Cooking Light with some changes.

Scallops with Spinach and Canellini Beans

Olive Oil
1 pound sea scallops
1 cup chopped onion (about 1 medium)
1/8 tsp crushed red pepper
2 garlic cloves minced
1/4 cup dry white wine
1/2 cup chicken or veggie broth
1 can canellini beans (or other white bean)
1 package baby spinach
2 tablespoons fresh basil chopped
freshly grated parm


I would have preferred to sear the scallops but we were playing outside and I realized when I came in I forgot to defrost them!! So I baked these from frozen. Toss with olive oil, salt and pepper, then bake 15 minutes at 425 followed by 2 to 3 minutes under the broiler on high.

In a pan saute onion, garlic and olive oil. Add white wine, let reduce for a minute, and then add chicken stock (veg stock for veg version) and beans (drained and rinsed), salt, pepper and crushed red pepper.

Bring it up to a boil and then add in all of the spinach. Let it cook down for a minute to make room for the basil. Add the chopped basil. Reduce heat to a simmer and let it all cook down

Top with some freshly grated parm. I added a squeeze of lemon too.

Serve in a bowl like soup and top with the scallops. I toasted some yummy multigrain bread to sop up all the juice too!

Valentine's Day Dinner

Oops! Its been a while since I've posted. I have been sick of food and cooking! Over three feet of snow over the past week and a half has meant that there has been a lot of cooking going on over here. With everyone at home, breakfast, lunch and dinner all became a production. Pancakes for breakfast, soups for lunch etc etc. I was so excited to go out Friday night with Kevin for Valentine's Day solely because I didn't have to plan it, buy it, make it, or clean up after it!

To make matters worse, on top of tons of eating I haven't been able to run outside since my last post! I've actually learned to accept the treadmill a little more. There are a few treadmills in our neighborhood clubhouse gym, and we belong to a gym as well. At first it was terrible but I've learned how to zone out long enough to force some decent runs. I still can't wait to go outside though... my body is dying for the cold air in my lungs!

I also have not been posting because I mentioned that my camera died a few weeks ago. What's a food post without pictures? We eat with our eyes after all. Kevin surprised me with a new fancy shmancy camera on Valentine's Day! I'm so excited to learn how to use it... this meal was my first attempt! On actual Valentine's Day I made dinner for the people I love! Kevin, Superman, Batman, Kevin's best friend Troy and my sister Laura. This was so EASY! I liked it because it sounded very fancy but was really not the least bit difficult. Perfect for entertaining.

Pan Seared Scallops over Linguini with Tomato Cream Sauce

You will need:

1 inch piece of ginger or 1 tbl of Gourmet Garden ginger (see pictured)

1 cup dry white wine

juice from 1/2 a lime or lemon

2 shallots (or 1 medium onion and 2 garlic cloves) chopped

2 tbl cream cheese (used this instead of the whipping cream - so ignore that)

2 to 3 medium tomatoes, seeded and chopped

1 tablespoon butter, cut into small pieces

salt and pepper

a few sprigs of cilantro (2 tablespoons)

In a saucepan bring the white wine, shallots, lime juice and ginger to a boil. Let simmer and reduce for about 5 minutes.

Whisk in the cream cheese and butter. The recipe called for whipping cream but I read some reviews that the sauce was too runny. The cream cheese was just right.

Stir in the tomatoes

and the chopped cilantro

When the sauce is ready pour it over the linguini, toss, set aside and keep warm. Heat 1 tbl olive oil in a sauce pan over medium high heat. Sprinkle the scallops with salt and pepper and sear 2-3 minutes on each side or until cooked through.

Serve scallops atop the linguini mixture

Overall it was very yummy! I would recommend lemon next time instead of lime, because the lime was a tad too tangy for me. I'd also play with the herbs and try swapping out basil for cilantro. Happy Valentine's Day!

Trying Again in 2010

I realize I've fallen off the wagon in the past month. Ive been a tad discouraged that my camera STINKS and makes the food I create look bland and not so appetizing when in actuality the dishes are much more appealing in person, I swear!! Well, no more excuses in 2010! You either get bland looking pictures, a picture stolen off the Internet, or no pictures at all, but I'll at least post some recipes!

Part of growing your marriage and family is combining each other's family traditions, as well as creating some new ones in the process that your kids will hopefully carry down to their families one day. I was thinking about that last night as I made tea sandwiches for Kevin and I and some friends we had over. My mom always made tea sandwiches and chocolate fondue on New Years Eve, and it seemed totally natural to be making that for my own family and friends now. A couple years ago Kevin and I started having grilled jumbo shrimp on New Years Eve as well. Then on New Years Day Kevin's family always has Pork and Sauerkraut. This dish is a tribute to Kevin's Grandma Fisher, who made this year after year on New Years Day for the Haddon family. I love that we are keeping her memory alive and teaching our kids a little bit about their great grandparents by recreating this dish on New Years Day.

So here is a hodge-podge of very simple recipes for you!

Tea Sandwiches
(a member of our running club made these particular sandwiches for us last week and I thought they were very yummy)

Wheat Bread, Chive and Onion Cream Cheese, Ham or Turkey
What Bread, Chive and Onion Cream Cheese, Sliced Cucumbers, Smoked Salmon

Spicy Grilled Shrimp

2 pounds of raw, tail on, peeled jumbo shrimp
Place in a shallow pan and cover with

• Worcestershire sauce (enough to cover top)
• About half a bottle of "Pick-A-Pepper" sauce (this is key - you can find it in any grocery store)
• One freshly squeezed lemon
• About 2 tbl olive oil
• Freshly grated pepper and Italian seasonings (basil, oregano)
• Chopped garlic
• A dash or more of cayenne pepper

Let marinate for at least one hour, skewer, and grill. We also did Scallops this year, which I think are done the best in the simplest form: toss in olive oil and salt and bake for 12 minutes at 425, then broil for 5 minutes on high. Serve your scallops and shrimp with salad, rice, or whatever accompaniment you like!

Pork and Sauerkraut

And finally, what is currently in my crock pot: People this couldn't be easier!
1.5 pounds of Crown Roast Pork Loin. Place in a crock pot with a half cup of water. Salt, pepper and garlic powder to taste. Throw on a bag of sauerkraut and let it cook all day!


Kate and I are about to head out for a nice long run to kick off 2010. Theres nothing better than getting back home around dinner time to realize that the house smells amazing, someone made dinner and its almost ready to eat! (Oh yeah, I did that hours ago in the crock pot...)

Happy New Year to All!! Do you have any New Years Eve or Day meals that are tradition in your family??