need idears.

[kramer]

summer is here, i need some yummy summer cooking recipes. we're going to be on the road quite a bit so maybe some stuff that travels well?

anyone make a killer meal lately?

[kramer]

here's one we had the other day. SO yummy.
i used baby bellas where it calls for mushies, and vegetable stock instead of chicken. we also did rice pilaf instead of pasta.


Bay Scallop Pesto

Ingredients

1 lb. bay scallops
1 tbsp. olive oil
1 1/2 cups sliced mushrooms
1 small red bell pepper seeded and chopped
1 1/2 cups chicken broth
1/2 cup bottled pesto sauce
1/4 cup parmesan cheese
1/4 cup toasted pine nuts
8 oz fettuccine cooked and drained
1 tbsp lemon zest


Directions

1. In 12-inch nonstick skillet over medium heat, saute' scallops in olive oil until golden. Remove skillet from heat; set scallops aside and keep warm. Add fresh mushrooms and red pepper to skillet and saute until mushrroms are browned. Add chicken broth and stir in pesto sauce. Return scallops to skillet. Stir in parmesan and pine nuts.
2. Blend fettuccine and lemon zest. Arrange on serving platter. Top with scallop mixture.
3. If desired, provide additional parmesan cheese to be added when served.

Number of Servings: 4

[sure-ur-rightdancer]

hmmm nothing to say right now and my brain is mush.... but I have been thinking more about this - hopefully I will get something together and make a big post on my blog (once I get around to updating it from last week)

we have been doing wraps in foil and then tossed on the stove to make them crunchy (last week was turkey, roast beef, bacon, munster, lettuce, tomato, avocado --- the week before was breakfast burritos) or just sandwiches - always back some snack stuff (chips, trail mix, candy etc) fruit and drinks though

[kramer]

funny you mention that because yesterday was tortilla day in our house :) i made breakfast burritos w/ eggs, sauteed veggies, cheese & salsa... then later in the day, diddy made tuna melt wraps... heated in the pan until they were golden brown and crispy. YUM :)

[Amethyst]

I like to make this easy salad. (i use all organic products)

1 can of Kidney Beans
1 can of garbanzo Beans
1 can of black beans
1 bag of roasted corn
a few stalks of cut celery

add Italian dressing!

it seems like you might be vegan/vegetarian but I add tuna to that to make it more of a meal for me :)

[kramer]

hee hee. i am a pescatarian (veggies, eggs, cheese + fish)... i guess you did not see the scallops in my recipe :)

that bean salad sounds YUMMY! :) it's weird, i've developed an affinity for celery that i never used to have. mmmmm. ooh, and roasted corn?! awesome!

[deadheadskier]

One easy thing to make that would travel well for a day or two and keeps well in your freezer are crab cakes. Take out a couple as a center of the plate entree or just one as a duo if you're featuring another fish option. They do not need to be defrosted before cooking. Put them right in a covered pan on medium heat with a bit of oil and as the pan heats up, it will take care of the defrosting.

One 16 ounce Chicken of the Sea can of Crab meat, go with the cheaper kind, no noticeable flavor with more expensive in crab cakes.

1 small scallion minced
1/2 red pepper minced
1/2 celery stalk minced or I substitute an equivalent amount of endive
1 cup bread crumbs
1 egg
2 table spoons mayo
1/2 table spoon Old Bay

mix all together and you'll get about a dozen good sized crab cakes. It will cost you roughly $15 make.

Red Pepper Coulis is a good topping for them. Roast off a red pepper, peel off skin, dice in with a cup of olive oil and a table spoon of minced garlic and few cranks of black pepper, use a hand immersion blender to whip together.

[Amethyst]

hee hee. i am a pescatarian (veggies, eggs, cheese + fish)... i guess you did not see the scallops in my recipe :)

that bean salad sounds YUMMY! :) it's weird, i've developed an affinity for celery that i never used to have. mmmmm. ooh, and roasted corn?! awesome!

i dont know why i totally missed the scallops... :lol: this salad is sooo good and easy too!!!

[kramer]

:lol:

too funny :)

mmm, i freakin LOVE crab cakes! costco sells lump crab meat for cheap, too. we bought a small container at our regular supermarket one day and the next day we got some at costco and it was 2x as much meat at the same price!! gahhhh!!!

mmm, crab.

[sure-ur-rightdancer]

I also make all sorts of "crab" cakes ..... ie with salmon, tuna etc - either the packets/ cans or I use left overs from the night before

(oh and sometiems I mak mine with Ritz cracker crumbs..... nice and buttery and delicious!)

[SunshineDrummer]

mmm, crab.

Like crabmeat? Try this:

Split an avocado in half & remove the pit & the skin. Fill with crabmeat & drizzle Russian dressing on it. Consume. Instant quick yummy meal! :)

[Amethyst]

a great appetizer with crab meet is lay out cream cheese on a platter (the blocks are the easiest...cut in half and lay both sides next to each other) , spread cocktail sauce over it...and cover with crab meat. squeeze lemon juice over it and eat with crackers.

I'm all about the quick and easy recipes. :lol:

[SunshineDrummer]

a great appetizer with crab meet is lay out cream cheese on a platter (the blocks are the easiest...cut in half and lay both sides next to each other) , spread cocktail sauce over it...and cover with crab meat. squeeze lemon juice over it and eat with crackers.

My mom makes this. Its awesome. :jamguy:

[50whitebaronNasty]

Tapioca Pudding Recipe
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Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
Ingredients

* 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
* 3 cups whole milk (or skim milk with cream added)
* 1/4 teaspoon salt
* 2 eggs
* 1/2 cup of sugar
* 1/2 teaspoon of vanilla

Method

1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

Serves 4-6.

[sarah b.]

use cheez-it to make bread crumbs. the low fat cheez-it is probably smarter. :lol: yummy. if you like herb, add some to your bread crumbs. be sure to make a lot of whatever you're making. you will be hungry!