what’s in it

1 pound sea scallops (u-10 or larger is best, these were u-15)

2-3 tablespoons of butter

salt & pepper to taste (divided)

1 cup plain, non-fat greek yogurt

1 1/2 cups low fat or fat free mayo

1 peeled cucumber, grated on cheese grater

3/4 cup of chopped fresh cilantro

red pepper flakes, to taste

1/2 teaspoon garlic powder, or use a little fresh garlic (like 1/2 a clove, crushed)

how it comes together

clean the scallops under cold water, pick any grit out that you can see, and pat dry with paper towels or a bar cloth.  dust with salt and pepper.  to cook, heat large skillet over medium-high heat.  drop the butter in and melt it.  put the scallops on when the skillet is very hot, but butter has not yet started to burn.  sear the scallops for about 90 seconds per side.  if they’re super stiff, they’re over-done.  they should still have some give in them and look just slightly translucent in the center.

to make the sauce (you can make it ahead), combine yogurt, mayo and remaining ingredients in a small bowl.  set aside in the fridge to serve with the scallops.  you’ll have extra most likely.  this sauce also tastes delightful with grilled artichokes (healthier than drawn butter).  so make some before you do the scallops and you’ll have plenty of ways to enjoy this sauce.  it’s totally worth it.











what’s in it

cooking spray

4 1/2 tbs granulated sugar, divided

1 tbs all-purpose flour

1 1/2 tbs dutch process cocoa

2 tbs fat-free milk

1/4 tsp vanilla extract

1 large egg white

1 tsp powdered sugar

how it comes together

preheat oven to 350

coat 2 small ramekins with cooking spray and sprinkle each with 3/4 teaspoon granulated sugar

combine 2 tablespoons granulated sugar, flour, cocoa and milk in small saucepan over medium heat (it makes it much easier if you sift the cocoa a bit before putting it in).  cook 2 minutes, stirring until smooth.  Spoon mixture into a medium bowl.  cool 4 minutes and stir in vanilla.

place egg white in a medium bowl.  beat with mixer at high speed until soft peaks form.  add remaining 2 tablespoons of granulated sugar, a little at a time, beating until soft peaks form (to avoid over-beating, I just used a whisk instead of the electric beater at this point).  gently stir 1/4 egg white mixture into prepared dishes.  sharply tap dishes 2 or 3 times to level the mixture.  place dishes on baking sheet and bake for 15 minutes or until puffy and set.  sprinkle each with powdered sugar.

add your favorite sauce to this, or make your own.  i added a hot caramel sauce to it and it was very tasty!

i didn’t make this one up either…it’s from the april 2007 issue of cooking light magazine.  

yum some-oh

what’s in it 

3 tablespoons shredded sweetened coconut

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 tablespoon sugar

2 cups bite-sized chunks of peeled, sectioned grapefruit

2 tablespoons coarsely chopped, roasted, salted peanuts (optional)

1 tablespoon coarsely chopped shallots

2 teaspoons dried chili flakes

1/2 cup coarsely chopped fresh mint and cilantro

how it comes together

toast the shredded coconut in a small, dry skillet over medium-high heat for 3-4 minutes, tossing often, until most of it turns a soft brown.  set aside to cool.

in a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce.  add the grapefruit, nuts, shallots, chili flakes, mint and cilantro and toss gently to combine.  transfer to a platter and top with toasted coconut.  

by the way…i don’t make this stuff up.  this recipe is from quick & easy thai by nancie mcdermott

So my Saturday nights have changed drastically in the past year.  They now serve a single purpose…to make Sunday mornings better and last longer.   I actually skipped out on drinks with an old friend on Saturday night just to prep what promised to be a truly great meal.  

I make food for The Cross on Sundays.  And this week, as always, it was completely worth staying in on Saturday night!  kwaytio phat si-yu, a Thai dish that is this delightful combination of soy sauce, honey, fish sauce, noodles, beef and greens…wonderful things (well except fish sauce…that stuff is truly vile, but somehow when it is mixed with other things it tastes soooo good).  And yum some-oh.  Seriously, Thai people have a way of naming things.  A dish with a name like that has to be tasty.  Sounds much better than “pink grapefruit with toasted coconut and fresh mint”.  And of course, for my vegans, a golden grains salad with barley, cous cous, brown rice, orange juice, stone ground mustard and veggies.  

The reason I love Sunday mornings so much is that all of the elements of my Sunday mornings seem to work together to give me a glimpse of the life I was made for.  A life where I have creativity, meaning, purpose and community.  A life where the heartaches, the mourning, the disappointments just don’t matter, or cease to exist entirely.  I listen to beautiful words that were inspired by a God that literally wants to give me everything I ask Him for, I hear music that feels as if it was written just to keep me going.  I see people beautiful people, kind people, small people, quiet people, all of whom absolutely delight me.  And to top it all off, I get to feed these people who have inspired me the entire morning…I get to figure out what they like, what they don’t like so much, what they’re allergic to or makes them gag, and what they make for themselves when they’re at home.  How cool is that?  How could I not want to make that feeling last just a little longer?  I can’t wait for Sunday to come around again next week.

Enjoy the recipes if you’re interested…they’re located in the recipe category (yeah I know…not as creative as Thai people with naming things).

So I’m back to my cooking class…back to worrying about middle-schoolers cutting themselves with sharp knives, slipping in water on the floor of the kitchen, keeping their hands clean while they handle the food, fighting with each other, running with scissors, or much worse than all of that: being completely bored and hating the food and me.  Turns out as always I had nothing to worry or be nervous about.  Well, the knife thing keeps me on my toes, especially with certain kids.  But like with any adventure, the nervousness beforehand is instantly replaced with the pleasure of doing something you love once you get into it.  We started out hand-picking some items from the garden that the kids tend with the help of my dear friend Wendy.  We washed and shredded carrots and sweet potatoes, wrung the moisture out of the potatoes (PS – my white bar towels are now orange), chopped green onions, rosemary and fennel, and mixed all of it together to form flat little cakes…all in the space of about an hour.

Here’s what I learned…always test the recipe before you teach the kids to cook it.  The Rosti never really got crispy in the oven like it was supposed to.  Also, try not to cook something that you have to leave for any length of time because the kids are going to completely lose interest and head outside to play with their friends.  By the time the Rosti was done, I had maybe one or two kids interested in coming back inside to taste it.  Though this was probably a good thing as I don’t think they would have liked it.  I thought it was pretty tasty, but I’m definitely going to tweak the recipe before serving it to others.

Here’s the tweaked recipe, in case you’re curious…

2 peeled sweet potatoes, shredded thin in a box grater or something similar (once these are peeled, put them in a towel and wring them out over the sink to get rid of the water in them)

1 peeled red potato, shredded (this is a tweak…I think it would add some needed starch to the recipe, and help the Rosti stay together)

2-3 shredded carrots

2-3 finely chopped green onions

2 small fennel bulbs, chopped and sauteed for about a minute in olive oil

1 teaspoon or so chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

Mix all ingredients together and loosely form small flat cakes (about the size of a silver-dollar pancake).  Spray on both sides with olive oil spray and bake at 350 for about 30 minutes or until they’re crispy.  You can also put them in a fry pan, but that kinds of makes them unhealthy, which is what I’m trying to avoid.

And for my next adventure…jeez I’m not sure yet.  I’m still recovering from Tuesday.