Roasted Sea Scallops or Shrimp

This is a recipe that is quick, simple and so good! I read it in my local paper and it ended up being a hit as my Dad's birthday dinner.

INDYSTAR'S RECIPE DATABASE

5 in a fix
Roasted Sea Scallops

Ingredients:

• 1 large tomato, chopped (or 1 cup canned diced tomatoes)
• 1 medium onion, chopped
• 1 tablespoon minced fresh parsley
• 1 tablespoon olive oil
• 1 ½ teaspoons paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 12 sea scallops (shrimp work great too!)
• Hot cooked rice (optional)

Directions:

1. In an ungreased 3 quart baking dish, combine the first seven ingredients. Bake, uncovered, at 400 degrees for 10 minutes or until bubbly.

2. Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

Servings: 4

Nutritional Information:
Calories: 209
Sodium: 575
Fat: 5
Carbs: 11
Fiber: 2

You can play with the spices, add other veggies or fish. Happy eating!

Snacks!

I am a big snacker and have looked for many alternatives to not only gluten containing things, but also healthier snacks. Snacks can be very simple and yummy, as well as easy on the pocketbook. Here are some simple, easy and healthy snack ideas.

• Granny smith apple slices and almond butter, peanut butter or blue cheese.
• Yogurt
• Gluten free oatmeal topped with cinnamon
  
• Raisin & peanut mix
• Walnuts, dried cherries, raisins, coconut, chocolate chips mix
  
• Trail mix
• Sliced peppers or carrots with hummus
  
• Pita pocket or tortilla filled with bean salad, chicken slices or tuna salad
  
• Rice paper rolls
• Popcorn, air popped
• Tangy Bean Salad with Carrots and Green Onions
• Small salad topped with protein (chicken, tuna, fish, beans, nuts etc.)
  

Here are some links to other snack ideas. Be sure to adapt the recipes to be gluten free.

http://www.cookiemag.com/food/2009/05/mom-kid-snacks

http://www.self.com/fooddiet/2009/06/30-healthy-snacks

Gluten Free Chocolate Chip Cookies

I was so excited when I was watching one of my favorite hosts, Alton Brown, on Food Network finally address the need for gluten free baking. Here's a recipe for gluten free chocolate chip cookies. Yum!

The Chewy Gluten Free

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

14 min

Level:

Easy

Serves:

2 dozen cookies

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Printed from FoodNetwork.com on 09/25/2008

© 2008 Scripps Networks, LLC. All Rights Reserved

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Rice Raper Rolls

I love these because they are so simple and so good. They are a great way to use up those veggies that need eating, or any leftover meat. They are versatile and you can put almost anything in them. I'm giving a few combinations I like, but go get creative with your own ideas! These are great to make with kids too.

What you need:

• rice paper (I like the round ones for this. They are available at some grocery stores, or at your local Asian stores)
• a plate of lukewarm water for softening the paper
• any veggies, herbs, leftover meat, fruit slices, even cooked rice or rice noodles
• dipping sauce of your choice (you can buy these already made or go online and find a recipe)
  

1. Cook rice or rice noodles if you are using it.

2. Cut or grate ingredients into bite size pieces.

3. Put lukewarm water onto plate.

4. Soften the rice paper in the lukewarm water for 10-30 seconds, or until soft and slightly sticky.

5. Move your rice paper to another plate and fill with ingredients.

6. Roll your rice paper up to make a neat package.

7. Enjoy!

Here are some combinations of ingredients I like:

• salad greens, leftover roasted chicken, sliced green apple and pomegranate seeds
• rice, leftover roasted chicken and mint with chili dipping sauce
  
• salad greens, pork, orange slices and mint
• rice, red pepper (raw or roasted/grilled), feta cheese and pine nuts
  
• salad greens, onion, beef, sliced caramelized onion and mushrooms
• chicken, sun dried tomatoes, mozzarella cheese and basil
  
• capers, salmon or other fish, and softened cream cheese
• salad greens, tuna salad, cracked black pepper
  

Have fun with it and experiment!