Special thanks to those of you who have recently shared comments about the blog, relief you've found from "no nightshades," and for your support along this path. Wanted to share a recent recipe from my kitchen, that we enjoyed, and hope you do as well.
Be well, as we enter March!
Caroline
SCALLOPS WITH ALMONDS,
TRUFFLE OIL AND VEGETABLE COMPOTE
Serves 2
VEGETABLE COMPOTE
3 tablespoons good olive oil
2 cups coarsely shredded cabbage
½ cup onion, thinly sliced
5 mushrooms, sliced
1 tablespoon dried parsley
¼ teaspoon turmeric
½ teaspoon garlic flakes
2 tablespoons fresh lemon juice
¾ cup chicken stock
Salt and pepper, to taste
4 cups fresh spinach
Lightly saute first 9 ingredients, careful not to over cook. Add spinach last, saute until slightly wilted. Set aside, uncovered. Compote should resemble a chunky stew.
SCALLOPS, ALMONDS, TRUFFLE OIL
2-3 large scallops, per person
Salt and pepper, to taste
2-3 tablespoons good olive oil
4 tablespoons slivered almonds, toasted
Truffle oil
Season scallops with salt and pepper, then coat in olive oil. Heat a dry skillet to medium/high heat, then pan sear scallops, 2 minutes on each side. Remove from heat.
ASSEMBLE
In two large, shallow soup bowls, add the warm vegetable compote, topped with the scallops. Then sprinkle with toasted almonds, to garnish. To finish, drizzle a bit of truffle oil over scallops. Serve immediately.
Recipe is....
Nightshade free
Gluten free
Lactose free
Be well, as we enter March!
Caroline
SCALLOPS WITH ALMONDS,
TRUFFLE OIL AND VEGETABLE COMPOTE
Serves 2
VEGETABLE COMPOTE
3 tablespoons good olive oil
2 cups coarsely shredded cabbage
½ cup onion, thinly sliced
5 mushrooms, sliced
1 tablespoon dried parsley
¼ teaspoon turmeric
½ teaspoon garlic flakes
2 tablespoons fresh lemon juice
¾ cup chicken stock
Salt and pepper, to taste
4 cups fresh spinach
Lightly saute first 9 ingredients, careful not to over cook. Add spinach last, saute until slightly wilted. Set aside, uncovered. Compote should resemble a chunky stew.
SCALLOPS, ALMONDS, TRUFFLE OIL
2-3 large scallops, per person
Salt and pepper, to taste
2-3 tablespoons good olive oil
4 tablespoons slivered almonds, toasted
Truffle oil
Season scallops with salt and pepper, then coat in olive oil. Heat a dry skillet to medium/high heat, then pan sear scallops, 2 minutes on each side. Remove from heat.
ASSEMBLE
In two large, shallow soup bowls, add the warm vegetable compote, topped with the scallops. Then sprinkle with toasted almonds, to garnish. To finish, drizzle a bit of truffle oil over scallops. Serve immediately.
Recipe is....
Nightshade free
Gluten free
Lactose free
My husband was having great arthritis pain in his thumbs for almost 2 years. We tried your advice of cutting back on nightshade veggies, stopped tomatoes altogether. The pain went away! Then we tried spaghetti one night and the pain came back the next day. Now we do no nightshades and he has no pain.
ReplyDeleteS.
Thanks for your post. I am thrilled your husband found relief for his arthritis pain. The thumbs are such sensitive areas, and we use them constantly. This is great news. I always find it interesting how long it takes people to have the onset of pain. A delay of a day or so is common, but many of us experience pain in 30 - 45 minutes, after even a small bite of nightshade vegetables or seasonings. Please feel free to keep me updated on his progress. I hope he continues to be free of pain, and I wish you both well! Thanks again for writing.
DeleteCaroline