Tag Archives: Tomatoes

Another Summery Meal

This dinner included so many fresh and local summer ingredients.  It was really delicious and easy and quick to make.  Here’s the menu:

  • Scallops sautéed in lemon and garlic with fresh basil and oregano
  • Baked polenta slices
  • Roasted Tomatoes and Yellow Zucchini

For the Scallops: I used a one pound bag of frozen bay scallops (these are the smaller ones) and added them to a preheated pan with 1 tsp. of olive oil, the juice of 1/2 a lemon, and 2 tsp. of crushed garlic.  After adding the defrosted scallops to the pan, I added fresh basil and oregano leaves.  Then I added salt and pepper to taste and the other 1/2 of the lemon.  This dish was very tasty, but the lemon made the scallops a little sticky.

For the polenta, I used an already made log of polenta you buy at the grocery store and sliced it into pieces.  I put these on a foil lined pan sprayed with cooking spray and baked these on 400 until browned on both sides.  Polenta is a great gluten free side dish.  Just make sure if you eat it at a restaurant that they don’t add flour to it.  This one is really good.

For the tomatoes and zucchini, first you have to see how nice these looked before being cooked.  To make the tomatoes, first slice the tomatoes in half from side to side.  For this recipe, I used two tomatoes.  I placed the tomatoes in a greased foil pan with the cut side up.  Simply sprinkle each half with parmesan cheese, fresh basil, fresh oregano, and pepper.  In between each tomato, I layered in the zucchini so that it roasted in the tomato juices.  Here it is before the oven.  Cook this at 400 until the tomatoes are cooked through and the cheese is lightly browned on top.


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Yummy Dinners

Since yesterday was a crazy day, and I posted all my meals from the weekend that i thought were of interest to you all, I never actually posted my dinner from last night.  So this post will combine the last two nights together.

First, last night was risotto night.  I don’t make rissoto that often because it is one of those foods to me like pasta where I have to really control my portions.  This risotto was fabulous though.  Yesterday was my birthday and a very long day.  We hadn’t been to the grocery store in a week, so we didn’t have too many fresh ingredients on hand.  However, we had a few very good frozen items to make a delicious risotto. 

The risotto contained the following

  • 1 1/2 cups of Arborio Rice
  • 1/2 cup of dry white wine (Here’s the wine I used…it is definitely one of my favorites for eating and drinking)DSC01407
  • 4 cups of chicken stock
  • 2 small onions (Mike wanted to be in the blog today…he was the chopper)DSC01405
  • A few sweet peppers from my dad’s garden
  • 1 tbsp margarine
  • 1/2 cup frozen peas
  • 1 bag frozen asparagus defrosted and cut ( I just defrosted it in the microwave)
  • 1 pound of shrimp (I used frozen cooked, but you can use any kind of shrimp for this recipe)
  • Sprinkling of mozzarella and parmesan cheese to taste
  • Pepper to taste

First, I sauteed the onion and pepper in the margarine while heating the stock in another pan.  Once the onions were cooked, I added the risotto and coated it until almost translucent.  Then I added the wine and cooked it until the wine was absorbed.  Once the wine was absorbed, I added about a cup of the heated stock and cooked until that was absorbed.  Make sure to continue to stir the risotto the whole time.  As the stock gets absorbed, continue to add more until all the stock is almost absorbed in the pot.  For this recipe, I added the asparagus, peas, and shrimp about half way into the cooking time.  When almost all of the stock is absorbed, add the cheese and season with pepper if needed.  Here’s the final product…so yummy.  Mike went back for multiple servings.DSC01411







Now for dinner tonight…this is a meal you’ve partially seen on the blog before.  We had Trader Joe’s Ratatouille and Polenta log along with salad.  I love buying easy foods to make at TJ’s and then adding my own spin to them.  This Ratatouille included some leftover raw zucchini that was about on its last leg and sliced mini heirloom tomatoes.  This was the first time that I’ve added my own tomatoes and decided to slice them.  The reason I chose to do this was because usually the tomatoes don’t cook as well and I always end up mashing them on the side of the pan.  With them already being sliced, they cooked much more evenly.  As always, I added garlic powder and crushed red pepper flakes to the ratatouille mixture as well.

DSC01412Here is the polenta browning in the pan also.  I got a lot of slices out of this log.  So very good.DSC01418  I was craving salad tonight to go along with the polenta.  My stepmom made this really great salad this weekend that she’s made for me before, so I decided to recreate it on my own after asking her what she uses for the dressing.  I had never really made my own salad dressing until tonight.





The salad included:

  • Baby lettuce
  • Sliced Raw Mushrooms
  • 1/2 sliced small red onion
  • 1/4 cup dried cranberries
  • Nuts such as almonds or walnuts if desired (I opted not to include nuts in this salad tonight, but they taste very good in the salad)
  • Cheese of choice; goat cheese, blue cheese, feta, gorgonzola (I topped my salad with crumbled goat cheese since Mike is not into cheese on salad)








The dressing included:

  • 1/2 cup of red wine vinegar
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp spicy mustard
  • sprinkling of garlic powder
  • sprinkling of italian seasoning








Mix all ingredients together and pour over the salad.  I had a bit leftover, and will save the remaining dressing for another day.

Here’s all of my dinner tonight…DSC01422DSC01420







As you probably have seen looking through my blog, I have started using my new pots and pan set from cuisinart.  So far these pots are great.  I cooked everything in them both last night and tonight.  Once I use them for a little bit longer, I will give a full review.

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Lots of Veggies

I was feeling a little meat overload.  Not that I have been eating much red meat, but just meat in general and even shrimp yesterday too.  Sometimes I just need a good day of yummy vegetables as my meals. 

I haven’t taken pictures of my lunches everyday since they usually tend to be some type of wrap with sliced vegetables on the side and grapes for dessert.  The thing is that I’ve realized just how great a wrap can be.  Now, since my wraps are gluten free, they tend to not stay together, so it becomes more of a rip, stack, and bite.  I take pieces of the wrap and put a few wrap toppings into it and eat it that way.  I think I actually like this better because it takes me longer to eat my lunch.  The other great thing about wraps is you can put almost anything into them.  Leftovers, sliced meat, whatever you have on hand.  Here’s my wrap for the last couple of days.DSC01244







This wrap contained the following:

  • Lentil and Brown Rice Salad (In the prepared foods section of Trader Joe’s.  This is the first time I’ve purchased it and am really enjoying it)
  • Raw Mushrooms
  • Leftover squash and zucchini
  • Spinach Leaves
  • 1 slice of cheese

This has kept me full and satisfied all week. 

Now moving on to dinner. 








This meal was so good and different from others I’ve recently had except for the roasted okra and asparagus.

Here’s what I did…

  • Spray a pan with olive oil spray
  • Add one small sliced red pepper
  • Then add one container of mini heirloom tomatoes (I’ll be sad to lose these once the warm weather is over)
  • Sprinkle with garlic powder, oregano, and basil
  • Bake for about 20 minutes (or until tomatoes look like they have started to shrivel and wilt) at 450
  • Baked asparagus and okra on another pan with a little salt and pepper
  • Once the asparagus was done I squeezed one half of a lemon on top
  • Served the tomato mixture over sliced fresh mozzarella cheese…so yummy.

I hope you try this and enjoy it.

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