Seared Scallops with Fettuccine + Kale

Seared Scallops with Fettuccine + Kale from A Thought For Food

Whole Wheat Pasta from A Thought For Food

Every day I learn a bit more about what makes me happy.  The list changes as I go.  Cooking an elaborate meal for Eric, cuddle time with Maki, a long hot shower on a winter morning.   A song, a book, a walk, a nap.  These are the things... the seemingly "little things" that bring me joy.  As messy as life can be, these are the things that create balance and I hold onto these moments with a tight grip.

Seared Scallops with Fettuccine + Kale

Seared Scallops with Fettuccine + Kale

serves 4

Ingredients

1 bunch of kale, washed and stems removed

1 pound whole wheat fettuccine or linguini

1 pound sea scallops, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 yellow onion, chopped

4 garlic cloves, coarsely chopped

2 tablespoons flat leaf parsley, chopped

Zest of 1/2 a lemon

Red pepper flakes, to taste

Kosher salt

Freshly ground black pepper

Freshly grated Parmesan cheese

Directions

1. Slice the kale leaves thinly and set aside.

2. Put up a pot of salted water and bring to a boil.  Add pasta and cook based on the directions on the box.

3. Dry the sea scallops with paper towels.  Season with salt and pepper.

4. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.  Set them aside on a plate.

5. In the same skillet, cook the onions for 1 to 2 minutes.  Add the kale and garlic cloves, season with salt and ground black pepper and cook for another 4 minutes.  Toss the pasta with the kale mixture.  Mix in the parsley, lemon zest and season with salt, pepper and red pepper flakes.

6. Serve the pasta and kale with scallops on top.  Grate some Parmesan cheese on top.

Smoked Salmon and Egg Breakfast Sandwich

Smoked Salmon and Egg Breakfast Sandwich from A Thought For Food - www.athoughtforfood.net

Our weekend was full of some much needed distractions, starting with a dinner to celebrate the 7th anniversary of our first date.  I had thought about canceling our reservation, but when it came down to it, it felt like the wrong response to this tragedy.  Instead of shutting down, I believe that the least we can do is fill our time with as many happy moments as possible and to never forget how quickly it can all be taken away.

The night was marvelous.  We drank glasses (ok, it was a bottle) of champagne, ate a ton, and then ended the evening sipping on bourbon in front of the restaurant's fireplace.  Following our dinner on Friday, we spent the rest of the weekend with family.  First, with Eric's mom, who had just finished renovations on her house.  It's exciting to see it all done and to see her and Ron, her partner, start this new stage of their lives together.

The weekend wrapped up with a party for my niece, Jordan, who turned three.  Being surrounded by family, especially the little ones, was a joy.  There were platters of bagels and gravlax to consume, bountiful piles of presents to open, and lots of games to play.

Once the guests had left, Eric and I stayed for a bit, mainly to get some snuggle time with our two month old nephew.  Looking down at him, I wondered just what the future had in store for him and his sister. What kind of world will they grow up in?  Will things change and, if they do, will they be for the better?  I certainly hope so.

Smoked Salmon and Egg Breakfast Sandwich

makes 1 breakfast sandwich

Ingredients

1 bagel, sliced in half horizontally

Smoked salmon or gravlax

1 egg

1/4 yellow or red pepper, cut into 1/2 inch cubes

1/4 small red onion, cut into 1/2 inch cubes

1 tablespoon butter

1 teaspoon fresh rosemary

Salt

Cayenne pepper

Cream cheese

Directions

1. In a bowl, whisk together the egg with 1 tablespoon of cold tap water and a sprinkle of salt and a pinch of cayenne pepper.

2. In a small skillet, heat the butter over medium heat.  Once it has melted, add the chopped pepper and red onion and season with salt.  Cook for 2-3 minutes.

3. Pour the egg mixture over the pepper and onions and sprinkle the rosemary sprigs on top.  Cook until it is no longer runny.  Fold one end of the omelet over to make a half moon shape. Turn off the burner and remove the pan from heat.

4. Spread a generous amount of cream cheese on both halves of the bagel.  Place the omelet on top of the bottom section and then top the egg with smoked salmon. Place the top half of the bagel over the salmon to make a sandwich.

Smoked Salmon and Egg Breakfast Sandwich

Our weekend was full of some much needed distractions, starting with a dinner to celebrate the 7th anniversary of our first date.  I had thought about canceling our reservation, but when it came down to it, it felt like the wrong response to this tragedy.  Instead of shutting down, I believe that the least we can do is fill our time with as many happy moments as possible and to never forget how quickly it can all be taken away.

The night was marvelous.  We drank glasses (ok, it was a bottle) of champagne, ate a ton, and then ended the evening sipping on bourbon in front of the restaurant's fireplace.  Following our dinner on Friday, we spent the rest of the weekend with family.  First, with Eric's mom, who had just finished renovations on her house.  It's exciting to see it all done and to see her and Ron, her partner, start this new stage of their lives together.

The weekend wrapped up with a party for my niece, Jordan, who turned three.  Being surrounded by family, especially the little ones, was a joy.  There were platters of bagels and gravlax to consume, bountiful piles of presents to open, and lots of games to play.

Once the guests had left, Eric and I stayed for a bit, mainly to get some snuggle time with our two month old nephew.  Looking down at him, I wondered just what the future had in store for him and his sister. What kind of world will they grow up in?  Will things change and, if they do, will they be for the better?  I certainly hope so.

Smoked Salmon and Egg Breakfast Sandwich

makes 1 breakfast sandwich

Ingredients

1 bagel, sliced in half horizontally

Smoked salmon or gravlax

1 egg

1/4 yellow or red pepper, cut into 1/2 inch cubes

1/4 small red onion, cut into 1/2 inch cubes

1 tablespoon butter

1 teaspoon fresh rosemary

Salt

Cayenne pepper

Cream cheese

Directions

1. In a bowl, whisk together the egg with 1 tablespoon of cold tap water and a sprinkle of salt and a pinch of cayenne pepper.

2. In a small skillet, heat the butter over medium heat.  Once it has melted, add the chopped pepper and red onion and season with salt.  Cook for 2-3 minutes.

3. Pour the egg mixture over the pepper and onions and sprinkle the rosemary sprigs on top.  Cook until it is no longer runny.  Fold one end of the omelet over to make a half moon shape. Turn off the burner and remove the pan from heat.

4. Spread a generous amount of cream cheese on both halves of the bagel.  Place the omelet on top of the bottom section and then top the egg with smoked salmon. Place the top half of the bagel over the salmon to make a sandwich.