Weeknight Dinners

Seared Sea Scallops in Vermouth Cream Sauce

If you live in the Midwest, you might have been rejoicing yesterday as your kids went off to school as the week has started in a “back to normal” routine – unlike last week, and the record number of consecutive days off! Below is a photo of the HIGH temperature last week Thursday.

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Our weekly grocery shop happened yesterday morning (Monday Morning Metcalfes Run) and I decided NOT to take a list. This was not a mistake, I wanted to grocery shop with an open mind, letting the creativity flow (lets be honest, this is not how I normally shop, but I was in a cooking rut, so new ideas needed to start popping in!). Metcalfes had some great looking seafood, and I decided to make some seared sea scallops at the last minute. We have not had them in a long time, and now that we have a gas cooktop, why not?

Luckily both kids LOVE seafood, and we are not allergic! And while scallops are very pricey, they were super buttery and delicious. For sure worth the $30 / pound price tag. It was a treat meal for sure, back to the norm today.

This recipe is easy to make during the week; however, if it’s your first time, I’d recommend tyring them over the weekend so you can get a feel for the recipe, how to prepare the scallops and your smoke detectors (it will get smoky, have that vent fan on and perhaps a window cracked!

Our IG LIVE stories still has the recipe live, if you want to see it first hand, otherwise, here is the recipe.

Pan Seared Sea Scallops in Creamy Vermouth Sauce

Ingredients

  • 1 pound jumbo sea scallops
  • 2 tbsp butter
  • 1/4 cup vermouth
  • 1/2 cup cream
  • 1/8 tsp salt and pepper

Directions

  1. Clean scallops (see instructions in the link above, don’t forget to remove the side muscle).
  2. Heat butter in large skillet on high heat.
  3. When melted, add well dried scallops into butter. Sear on high for 2 to 2.5 minutes, then flip.
  4. Sear for another 2 minutes until a golden crust is formed.
  5. Remove to a plate, turn skillet to low.
  6. Add vermouth to skillet, and simmer for 1-2 minutes to reduce the vermouth, stirring. Scrape up any butter or scallop remains in the pan.
  7. Add cream, salt and pepper. Stir, simmering for another 1-2 minutes to combine.
  8. Serve sauce over scallops.

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Since they can be made very quickly, I recommend making your other sides first. We served ours over pasta and had  a side of broccoli. We estimate about 3 scallops per child and 5 per adult. In total we had 30 scallops in approximately 1 pound. Our scallops were fresh from Metcalfes, not frozen.

 

Travel

Nourished Festival (GFAF)

Hello friends! We are so pumped to see that Nourished Festival (formerly known as GFAF, Gluten Free, Allergy Friendly) is going to be in our neighborhood this year! If you’re a Midwesterner, get ready – this year’s conference is in Schaumburg, IL, on June 1 – 2, 2019.

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Photo by Pixabay on Pexels.com

Nourished Festival is the largest gluten free, allergy free and special diet festival in the United States. Conferences like this are so exciting because it’s such a great opportunity to network, sample new products and learn about emerging technologies in this ever changing industry.

Let me mention our favorite part again.

SAMPLING NEW PRODUCTS.

Just peeking at the Nourished Festival site today, ENJOY LIFE is the presenting sponsor. You know that means tasty new treats ahead!

So join Nutfreemomblog in June, learn a little more about your food allergy and the options available to make life a little easier and flavorful.

Until then, we will be thinking about warmer days. The -2 that we woke up to today with the mountains of snow was pretty bone chilling.

Conference Info:

June 1-2, 2019
10:00 am – 4:00 pm on Saturday the 1st
10:00 am – 4:00 pm on Sunday the 2nd
Schaumburg Convention Center
1551 Thoreau Drive North
Schaumburg, IL 60173
Click HERE for directions.
Call the venue at: 847-303-4100
Birthday Parties, How to be Nutfree, Mom Things

Nutfree Unicorn Birthday

If you’re new to Nutfreemomblog, WELCOME! Thank you so much for stopping by! I hope your weekend was full of love and laughter and that your Monday has started off with GOOD VIBES ONLY! Over the weekend, we had a lot of discussion about this year’s Birthday cake for Miss. Chloe!

Unicorns are all the rage right now – and obviously that is where our conversation led yesterday.  Of course we have unicorn cupcake wrappers and a cake ahead! Here are the cupcake wrappers we selected for our nutfree classroom treat. We ordered them from Amazon and the link is below if you have a uni lover in your life 🙂

Unicorn Wrappers

Keep in mind, wrapper means you do not bake in it. You’ll bake plain cupcakes and when they cool, you wrap them with these pretty little things! This idea calls for a LOT of frosting, so get that piping bag ready. We have 2 bags of powdered sugar on stand by since these little unicorns are going to need some serious unicorn hair to make those ears and horns stand up.

And for the big party with friends, we’ll be making our own round cake, as usual, and using this stencil for the unicorn face:

FREE unicorn SVG free SVG file compatible with silhouette cameo, cricut

We found the stencil on Pinterest. There are many on Etsy too!

We will print this on heavy card stock and cut out the individual pieces. Plain buttercream frostin will be the “glue” to hold the pieces on the cake. We have an edible unicorn horn that we picked up today from Vanilla Bean. It’s too cute, and I’ll share it on IG live this weekend when we assemble the cake.

Please check out our private IG for updates and frosting tips later this week!

Have a fantastic week & do great things!

With love and light,

nutfreemom & co.

 

Travel, Weeknight Dinners

Perfect Corn on the Cob

A few days ago, the kids really wanted some corn on the cob. It is not corn season, but who am I to say “no” to kids wanting to eat healthy food?! So corn it is!

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Since I’m not a griller, I needed to find a quick, weeknight friendly recipe to whip up this corn on the cob.

Simple Genius had the perfect recipe. Typically we grill corn on the cob, but roasting it in the oven provided to be even tastier and juicier than usual.

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Ingredients:

  • Aluminum foil
  • rimmed baking sheet
  • 4 ears of corn, husks and silks removed
  • butter
  • sea salt

Directions:

  1. Preheat your oven to 450*
  2.  Prepare corn by taking off the husks, rinse them and dry them off.
  3. Tear off a sheet of foil that will allow you to wrap the corn into a cute little house. Put 1 tbsp of butter and sprinkle of salt into the foil wrap and crimp shut.
  4. Repeat this for all of your corn cobs
  5. Put the onto the lined baking sheet and bake for 20-25 minutes.
  6. Enjoy!

This is our new favorite way to make corn! Just in time for the long holiday weekend. Enjoy your time with family and friends. If you’re out and about + need a sweet treat, don’t forget that Dairy Queen will try very hard to accommodate your nut allergies. Our local DQ takes proper precautions when Chloe orders her ice ceam cone “and I also have nut allergies” and we’re good to go each time. Cheers!

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Weeknight Dinners

Organic Black Bean Spaghetti with Heirloom Tomatoes

I’ve had some serious writers block lately, but I felt the need to share this meal with you since it was super flavorful and easy. It’s perfect for weeknight cooking and a healthy alternative to some of the carb filled pasta we normally eat.

Black bean pasta is relatively new and trendy. This brand cooks up like a typical pasta would in boiling water for about 6 minutes. Be careful how you boil/simmer. It’s actually more of a simmer now that I think about it. The pasta boils and gets very frothy, easy to spill out of your pan (which happened to me twice while I was making this).

Ingredients

  • 1 box of Explore Cuisine black bean spaghetti
  • 2 tbsp olive oil
  • 1 tbsp butter, unsalted
  • 1 package crimini mushrooms, rinsed and quartered
  • 1 tbsp garlic powder
  • 1 small container cherry / small tomatoes, rinsed and quartered
  • 3-4 basil leaves, torn
  • 1 lime, cut into wedges
  • 1/4 cup cotija cheese, crumbled (I really like this brand – it’s found almost everywhere, too)
  • salt and pepper

Directions

  1. In a small non-stick skillet, melt the tbsp of butter over medium hi heat. Add the mushrooms and garlic powder and let them cook for about 5-6 minutes until they are soft and smell good.
  2. In a large pot, boil your pasta water. Add pasta and cook for about 6 minutes.
  3. Drain and add the pasta back to your hot pot and add the olive oil to prevent sticking + add flavor.
  4. Add salt and pepper to pasta.
  5. Stir the mushrooms in the pan and turn the heat off if they are done.
  6. Serve the pasta in individual bowls and top with
    1. tomatoes
    2. basil
    3. cotija cheese
    4. mushrooms
    5. lime
    6. chives
  7. Yield is 6

This dish is VERY filling. I served a “normal” pasta size serving to each of us, and none of us finished. Black bean pasta is more filling than just regular pasta, so start small. The mushrooms were great – they added a “meatiness” that the dish needed. And the cotija cheese MADE this dish flavorful.

If you don’t have time for anything else, pop open a can of salsa and dump is over the pasta, sprinkle the cotija cheese and BOOM you have dinner.

Kids approved. Loved it. When eating it tho, it’s a bit of a mind game. You’re literally eating flavors that taste like Mexican burrito bowl, but you see pasta and think YUM SPAGHETTI AND CARBS = COMFORT + FAT PANTS.

This was perfect for a case of the Mondays!

Enjoy your week!

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