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.
I created this healthier pizza dough so that I could offer my daughter pizza that I felt good about serving to her (what 15-year-old doesn’t like pizza?!). She actually took the leftovers for lunch and said it was good! Wow a compliment, I’ll take it! Great topped with homemade tomato sauce, veggies and cheese!
- 1 3/4 cups organic whole wheat flour
- 3/4 cup organic quinoa flour
- 1/2 tsp organic Celtic sea salt
- 4 tsp raw organic honey or agave nectar
- 1 tsp dry active yeast
- 1 cup warm water
Pour water into a large bowl and add yeast and honey, stir well until blended. Let mixture stand for 5-7 minutes until it becomes foamy. Add the flours and salt and mix with a fork until a coarse dough forms. Continue to mix by hand until the flours are fully incorporated. Form into a ball and leave in bowl. Cover the bowl and place bowl in a sink with about 3 inches of hot water. This will help the dough rise and it should double in size in about 35 minutes. After the dough has risen, poke it with your fingers a few times and let it rise for another 30 -35 minutes.
Remove the dough from the bowl and divide into two pieces. Cover the dough with plastic wrap. Dough can remain in refrigerator up to 24 – 36 hours. If not using right away wrap with plastic wrap then foil and freeze.