Monthly Archives: January 2012
Striving to keep up with my goal of more posts this year here is another one! I am also trying to get back to my routine of cooking several dishes on the weekend to make week days meals so much easier. I really do enjoy creating several meals for the week! All it takes is a little planning but once it is under way…..watch me go!
A really simple and quick recipe!
• 2 small yellow onions, diced
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 3 ounces baby arugula
• 1/2 lb large sea scallops, rinsed and patted dry
• 1/2 ounce crumbled feta cheese
• Black pepper to taste
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook until golden, stirring often, 15 – 20 minutes. Deglaze skillet with balsamic vinegar. Season to taste with black pepper. Remove from heat and fold in arugula.
In another skillet, heat the remaining olive oil over high heat. Add scallops and sear 1 -2 minutes per side.
Place arugula in the center on the plate and form a mound. Place scallops on top and add feta.
So here is my first recipe for 2012! I am hoping to get more recipes posted this year maybe one per month! Here is a classic recipe for green split pea soup! I love it however I know some who just can’t get past the green color. Definitely a great way to warm you up after a nice hike or some outdoor activity! So grateful it is 2012 and the weather has been exceptionally mild! A balmy 45 today!!! So I dedicate this first recipe to my Mom! After serving a wonderful spiral ham for Christmas my Mom called telling me she saved the ham bone for me if I wanted to make pea soup…lol My Mom doesn’t even like pea soup but my Dad does so I made a batch and brought it over to him. Of course I kept some for myself to have! A great easy meal to eat for the nights I just don’t want to cook!
• 2 cups split green peas
• 1 small onion, finely chopped
• 1 ham bone
• 2 quarts water
• 2 cloves garlic, minced
• 1/3 tsp thyme
• Black pepper to taste
Rinse and sort peas. Add peas and water to stockpot and bring to a boil. Simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Add ham bone, onion, garlic and thyme to stockpot and return to a boil. Reduce heat and simmer 2 1/2 hours covered (or until peas are soft). Remove ham bone and slice off meat and add back to soup (if desired). Season to taste with black pepper.