Scallops!

I just had to share this recipe I found online and it was very delicious! You can find the recipe here.

So to the left is a risotto I made, which I just winged it. I had 3 slices of bacon that really needed to be cooked up so I cut those into small pieces and then got those in the pot to start cooking. I chopped up a small white onion, then added that to the pot, and then grabbed a big handful of kale and cut that up so it was small pieces. Once the onion and bacon were cooked up, I added basmati rice to toast that up a bit. Then added a big splash of red wine, and then let that cook down a bit. In a small pot I warmed up some vegetable broth, an entire carton, and slowly added some. I would put about a half a cup or so at a time, and once the liquid was mostly gone, I would add more till I had no more broth left. Making sure to stir everything well here and there, especially after I added more broth. When I put the remaining broth I also added in the kale and let that cook up a bit more. Then I added in some goat cheese and a bit of parm cheese. I covered it and turn the heat off and let that sit while the rest of supper was finishing cooking.

So I did get the risotto going first, and once I added the wine in the risotto, I grabbed carrots, peeled off that top layer, then added broth to the risotto, and then sliced up my carrots. I added some butter, maple syrup, and the Oh Canada spice from Epicure to my carrots and a little pepper. I put that in the oven, and then kept working on my risotto, and got going on the scallops. I grabbed a package of frozen scallops but I took it out the night before to let them unthaw. I prepared the top crumbly mixture, topped it, and I had to give the carrots more time in the oven. The carrots took about 40 minutes, so 20 minutes in, I added the scallops so they can start cooking. Everything came out amazing! It was a very good supper!

For those not wanting to use bacon in the risotto, you can just omit completely, and add in mushrooms or anything else you think would be good, but I'm sure just omitting the bacon would be just as good, I would for sure add a touch of salt, cause I didn't since the bacon is salty. 

I have been keeping things more basic this week, and same with this coming week. I am looking forward to tonight's supper though, I plan to make a stir fry. I will cook up some chicken for him in a separate pan, and for me, I'll make tofu. He may want to add tofu to his as well, since he does enjoy that too. I plan to cook my tofu in the oven, and I will do a quick marinade, with a little honey, some soy sauce or tamari, and I'm thinking some ground turmeric. I will whisk together, then cut my tofu into strips and then coat them in the sauce, and then add to a cookie sheet lined with parchment and cook those in the oven until golden brown. For my stir fry, I'll see if he wants noodles or rice, and then for the veggie part, I plan to add in some mushrooms, onions, bok choy and bean sprouts. I'll stir fry those up in a pan on the stove top on fairly high heat, and for the sauce, I think I'll use the satay seasoning from Epicure and add in some soy sauce and sesame oil. Going to keep it on the simple side I think. For his chicken I'll use the same sauce for the veggies. There should be some left over tofu, which I'm good with, cause I plan to make chicken another night for supper, maybe tomorrow, so I can cook that for him and I'll stick to tofu.

Valentine's day is coming up in a few days, so that night I'll make a fancier supper, I saw this cooking show, and she cooked up some pork chops with this maple, Dijon type glaze and it looked so good. Magnolia network doesn't have a website yet so I can't get the recipe online. I will make mashed potatoes with some gravy, and not sure about the veggies yet, either roasted carrots, salad or coleslaw I think. I guess it's nothing really fancy, but it does sound very delicious!