If you’re like me, there is usually a big difference between how much of an herb a recipe calls for and how much you have in your garden or batch from the market.
What do you do with the rest? One new trick I’ve learned is to make the herbs into ice cubes.
Chop your herbs and add to an ice cube tray. Cover with olive oil and freeze. Once frozen, pop the cubes out of the tray and add to a labeled freezer bag.
Just add one or two for your next recipe.
I’ve heard this works best for hardy herbs like oregano but so far I’ve only done it with parsley.
The anniversary tradition in our house is cooking a fancy dinner. This year we decided to try sea scallops in white wine sauce over pasta. It was a delicious idea.
- 1 1/2 Tablespoons olive oil
- 1 lb sea scallops (one bag of frozen sea scallops, thawed)
- 2 cups dry white wine
- 3 Tablespoons lemon juice
- 1 Tablespoon butter
- 2 cloves garlic (minced)
- 2 Tablespoons parsley (minced)
- Cracked black pepper
Make your pasta separately at the same time as the scallops and sauce.
Heat olive oil in a pan over high heat. Sea scallops in hot oil for one minute each side. Add 1/2 cup of white wine and reduce to medium heat. Simmer the scallops for about 2 minutes and remove from the pan.
Add the rest of the wine, lemon juice, and garlic to the pan. Increase heat to high and reduce the sauce by half. Add the butter and parsley.
Stay tuned for a trick to save the rest of that parsley you didn’t use.
Add the scallops and sauce over pasta. Add cracked black pepper to taste.
The Jeopardy decision jingle plays in my head whenever I’m trying to figure out what to make for lunch during the week. In my opinion, leftovers make the best lunches.
I saw this recipe on Joy the Baker and knew it would satisfy my lunch time hunger for the week. My version also makes two pizzas but I took a few short cuts – like store bought pizza crust.
- 2 pizza crusts – store bought or you can make your own
- 3 Italian sausages (sweet or spicy, I used sweet)
- Tomato sauce (small can)
- Clove of garlic
- Shredded mozzarella cheese
- 2 bell peppers (thinly sliced)
- 1/2 medium red onion (thinly sliced)
- Olive oil
- Cracked black pepper
First, take your sausage out of the casing. Brown the sausage in a pan. Preheat the oven to 400 degrees.
While the sausage is browning, mix the garlic and oregano into the tomato sauce and spread over the pizza crusts. Sprinkle mozzarella cheese on top.
When sausage is completely browned, add to the pizza. In the same pan, cook down the red onions and bell peppers for a few minutes. Then add them to the top of the pizza.
Drizzle with a little olive oil and cracked blacked pepper.
Put both pizzas in the oven for about 20 minutes (may be different directions on your store bought pizza crust). I switched the pizzas on the racks about half way through the cook time since things on the bottom rack tend to not get as crispy.
Cut into slices and enjoy! The pizza freezes pretty well too and made a great lunch at work.
I broke all the healthy rules on this one so no diet designations today. It does has vegetables though, right?
Fall is here. There is a nip in the air and the leaves are starting to turn shades of orange and red. Its time for all things pumpkin. This is my new favorite healthy snack. Its simple, delicious, and has my favorite fall flavor – pumpkin.
- 1 cup yogurt (regular or Greek)
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Mix everything together, chill, and enjoy.
The original recipe was posted by Baked Bree. She’s right, its good with apple slices and graham crackers. I’m thinking it would also be a great sauce over vanilla ice cream.
*Gluten free, Vegetarian