I haven’t posted in 2 weeks! EEK! I have just been soooo busy!
Last weekend was Blake’s 14th birthday party so on my usual “blog” day I had a house full of teenagers. I was totally fooling myself when I thought I would be able to get work done with 6 teenagers hanging around!
I wanted to do a post about the desert I made for his party but that turned out to be a flop! I attempted to make an everything “free” banana cream pie. No gluten, no dairy, no eggs, no sugar, no cornstarch, no nothing that ussually goes into a banana cream pie- except for the bananas!!! I won’t even tell you how bad it was! Yuck is all I have to say!
Instead of forcing the poor kids to eat that gross concoction, I ended up breaking down and running to the grocery store at the last minute and picking up some GF cookies, Breyer’s Natural Ice Cream, strawberries, blueberries, bananas (since I used them all in the pie), and heavy cream so they could make sundays.
Blake made the choice to have a really small portion of the ice cream with lots of berries and cream- I was so proud of him for making a healthier choice. I wasn’t excited about the Breyer’s ice cream- it’s not organic and it still has sugar but it could have been a lot worse. I felt better serving a somewhat healthy treat and the kids didn’t seem to mind- I think it turned out ok!
So, lesson learned- always test recipes before the party or at least have a backup on hand!!
I should note that Blake is currently dairy free and he did get a little tummy ache from the ice cream. In a way that was ok, it confirmed his sensitivity to dairy. Now he knows that even cheating a little bit doesn’t feel good.
I have also been busy getting things set up on The Nourished Living Network! I am so excited to be a part of this amazing group of real food bloggers!! So, between working full time, the birthday party and getting stuff set up on the network I haven’t had much time to blog. Thank goodness I have the day off work today!!
Now, on the the good stuff!
Last weekend I made this Scallops and Veggie Stir Fry and it was seriously da domb!! The picture is from a previous time that I made it. I made a few changes from the original recipe, I eliminated the onions and added asparagus. The asparagus is what put it over the top in deliciousness!!
Scallops & Veggies Stir Fry
- One pound of sea scallops (Big or small/ fresh or frozen)
- Couple spears of asaparagus (about 1/2 pound)
- Small container of shitake mushrooms (about 8 or 9 mushrooms)
- Handful of pea pods (about a cup full)
- Couple cloves of garlic- crushed (I used 4 big ones! Use your judgement on how garlicky you want it)
- 1/2 tsp (or so) of fresh grated ginger
- Coconut oil or butter for sauteeing the scallops
- A little chicken stock (maybe 3-4 tbsp… depends on how much moisture the veggies have)
1. If you are using frozen scallops, follow the directions on package to thaw, usually you throw the bag in a bowl of cool water for about an hour. Once they are thawed pat them dry, you don’t want too much moisture in them.
2. While they are thawing wash and cut up all your veggies and set aside. I like to trim the ends off the pea pods, cut asparagus into 2″ pieces and cut the mushrooms into bit sized chunks.
3. Heat up a large skillet or wok with the oil on med high to high heat. Once heated carefully add the scallops, you don’t that hot oil to splash you! You need to cook scallops on high heat to brown them, they are delicate so watch them. They cook pretty fast, it should be only a couple minutes till they are done.
4. After they are cooked remove the scallops leaving the oil in the pan. Store them off to the side in a container where they will stay warm.
5. Add the crushed garlic and grated ginger and sautee for a minute, adding some stock if the pan is getting dry. Be careful not to burn the garlic and ginger, turn the heat down a little if needed. You can also add chopped onions if you want.
6. Add the cut up veggies and stir fry until they are cooked to your desired tenderness. You can add a little more stock if needed. The stock is what creates the sauce.
7. After the veggies are done, you can either mix the scallops back in and serve immediately or place the scallops on a plate and top with veggies.
This served my son and I one meal because it was soooo good- we just couldn’t leave any! I would think you could stretch it to 3 maybe 4 people depending on the serving size you want.
I am planning on making this again this week!! It was just so good and I have been craving it ever since I made it last weekend.
I hope you decide to try it soon! If you do, I would love to hear if you love it as much as my family does.
This post is part of Traditional Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Simple Living Wednesdays, Fresh Bites Friday, Fight Back Friday, Full Plate Thursday , Real Food Wednesday, Foodie Friday, Sugar Free Sunday, Melt In Your Mouth Monday, Monday Mania, Homestead Barnhop, Fat Tuesday, Make Your Own Monday
This post is featured at Sneakers of Faith!