Archive for the ‘Gluten-Free’ Category

Pesto Pasta

Another yummy recipe out of Kelli & Peter Bronski’s Gluten-Free cookbook. I love pesto and usually make it with pine nuts but this recipe uses walnuts which is a new twist for me and makes it kinda fun. I’m planning on starting a herb garden this year so I want to add more recipes that utilize fresh herbs from my garden. I have to admit I haven’t tried this yet, however, I’m adding it to my collection as I want to try it soon! (plus you can’t really go wrong with pesto)

  • 1 & 1/4 cups fresh basil leaves
  • 1/4 cup olive oil
  • 1/4 cup walnuts
  • 2 tbsp grated parmesan cheese
  • 2 garlic cloves, peeled
  • salt & pepper to taste
  • add to any kind of pasta – use gluten-free if you would like a healthier version
  1. Puree the basil, olive oil, walnuts, parmesan, garlic, and salt and pepper in a food processor until smooth.
  2. Cook the pasta in a large pot of salted boiling water until al dente. Drain.
  3. Toss the hot pasta with pesto in a large bowl and serve.

Note:  you can heat the pesto in a pot on the stove, but be careful – too much heat is evil for pesto (the cheese in the pesto sauce sticks to the pan).

Pan-Seared Sea Scallops

This recipe is very tasty! My mother-in-law made this and the recipe came from her Gluten-Free cookbook by Kelli & Peter Bronski.

  • 2 tbsp salted butter, plus more if needed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lb fresh sea scallops, rinsed & patted dry
  • 1 lemon, juiced
  • Salt & Pepper
  1. Heat the butter and olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until golden. (do not over cook or the garlic will become bitter.)
  2. In batches, add the scallops to the pan and cook until browned on one side. Flip and cook until browned on the other side, about 10-12 minutes total (but dependent on the thickness of the scallops). For larger scallops you may need to cover the pan and cook over medium heat to cook the scallops through without overcooking the edges.
  3. When the scallops are cooked they should be golden brown on each side and opaque all the way through (the centers should not be translucent). If needed, add more butter to the pan to cook all the scallops. Transfer the scallops to a plate.
  4. Add the lemon juice to the pan and season with salt and pepper.  Make sure to scrape up all the good bits from the bottom of the pan. (This is called the fond, and it adds great flavor to the sauce!) Pour the pan sauce over the scallops and serve.