Angel Hair Pasta with Tomato and Basil

I love the fact that we have had pasta twice this week and now that we have not had any wheat products in a while (except for the past few days), whole wheat pasta feels decadent.  For tonight's dinner we had whole wheat angel hair that was tossed with Roma tomatoes and garlic sauteed in olive oil in the pan that I seared scallops in.  I then added the pan seared scallops to the pasta along with fresh basil.  This dish turned out really well, especially with the simplicity of the ingredients.  It was a wonderful treat since the scallops were impeccably fresh and seared perfectly.

Angel-Hair Pasta with Tomato and Basil
Makes 2 servings

8 to 12 large scallops or 12 to 16 medium ones
4 Roma tomatoes
1 clove garlic
2 tablespoons olive oil
Fresh basil, chopped
1 to 2 cup cooked angle-hair pasta

Cook the pasta according to package directions.

Meanwhile, sear the scallops in olive oil until the scallops are golden brown on both sides.  Remove the scallops and cover with foil to keep warm.  Add the tomatoes and garlic in same skillet until just tender.  Remove from heat and add the basil leaves.  Add the scallops and cooked pasta and toss to combine.


Slightly adapted from The Virgin Diet

Our rating:

Bistro Salmon

Once again, I found a new way to try salmon.  This recipe had a Mediterranean flavor to it with the addition of lemon juice, sun-dried tomatoes, kalamata olives and capers.  Basically the salmon fillets were placed in a baking dish and covered with a lemon vinaigrette containing the tomatoes. olives and capers.  The dish went into the oven for 8 minutes and the salmon was perfectly cooked and wonderfully flavored by the sauce in which it was roasted.  I used Sockeye salmon which is a wild caught fish and the fillets are somewhat thinner than Atlantic salmon.  I found 8 minutes to be perfect cooking time for this thinner fillet.  Our side dishes were brown rice and sauteed Brussels sprouts.

On the third day of our gluten testing, we had roasted veggies and chicken stuffed in a whole wheat pita for lunch.

Bistro Salmon
Makes 4 servings

3/4 cup lemon juice, freshly squeezed
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
4 ounces sun-dried tomatoes
4 ounces pitted kalamata olives
1 tablespoon capers
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 (6-8 ounce) wild-caught salmon fillets

Preheat oven to 400 degrees.

Whisk together lemon juice and Dijon mustard, then gradually whisk in olive oil.  Add tomatoes, olives, capers, salt and pepper.

Arrange salmon fillets in a baking dish and pour sauce over top.  Bake for 8 to 10 minutes in preheated oven.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

1/2

Pork Chops with Dijon Herb Sauce

I turned to pork chops for our dinner tonight since it has been a while since we have had them.  I found a recipe that met all the requirements of our restrictive diet plan right now.  The pork chops were seasoned with salt and pepper and simply sauteed in butter (I substituted ghee) just until done.  I then used the same skillet to make the sauce which was really quick and easy to pull together.  This just might be my favorite way to cook pork chops now since they came out wonderfully moist and tender.  Our side dishes were black beans and roasted mixed vegetables (onions, red peppers, zucchini and eggplant).

Our gluten addition for today was a turkey sandwich on whole wheat bread with Dijon mustard and lettuce and avocado for lunch.

Pork Chops with Dijon Herb Sauce
Makes 4 servings

1 teaspoon butter
4 pork chops (22 ounces with bone, fat removed), 1 inch thick
Salt and freshly ground black pepper to taste
3 tablespoons chopped onion
3/4 cup fat free chicken stock
1 tablespoon Dijon mustard
2 tablespoons fresh herbs, chopped (like parsley and chives)

 In a large frying pan, heat the butter or ghee over moderately low heat.  Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and saute for 7 minutes.  Turn and cook until chops are browned and done to medium, about 7-8 minutes longer.  Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring until soft, about 3 minutes.  Add the stock and boil until it reduces to 1/2 cup, bout 3 minutes.  Stir in the mustard, herbs and black pepper to taste.  Put the chops on a platter and pour the sauce over the meat.


From Skinnytaste

Our rating:

1/2

Pasta Primavera

After three weeks of restricting our diet to exclude the seven categories of typical food intolerance items, we are ready to start the re-introduction process.  As a reminder, we have eliminated corn, dairy, eggs, gluten, peanuts, soy and sugar/artificial sweeteners.  This week for the first four days we will include a whole wheat item for either lunch or dinner to test our gluten tolerance.  The last three days we will go back to the restrictive abstinence of all seven categories.  This should allow us time to evaluate any reactions we may have to gluten. 

Today's test meal was Pasta Primavera for dinner.  I cooked some whole wheat spaghetti and sauteed some mixed vegetables while the pasta was cooking.  I then quickly sauteed some shrimp and tossed everything together when all was cooked.  I finished the dish with some chopped basil.  Our side dish was spinach dressed with a little fresh lemon juice with a drizzle of olive oil.

Pasta Primavera
Makes 2 servings

2 cups mixed vegetables (I used mushrooms, red bell pepper, onion and zucchini)
3 tablespoons olive oil, divided
3 tablespoons chopped basil
1 to 2 cups cooked whole wheat pasta
1/2 pound shrimp, peeled and deveined
2 cups baby spinach
Lemon juice
Olive oil

Cook the pasta as the package directs.

Meanwhile, saute the vegetables in 2 tablespoons of olive oil until crisp-tender.  Remove and set aside.  In remaining tablespoon of olive oil, saute shrimp just until pink on both sides.  Add the cooked pasta and the sauteed vegetables to the skillet and toss with the chopped basil.  Season with salt and pepper to taste.  Serve with baby spinach dressed with fresh lemon juice and a drizzle of olive oil.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

Simple Roasted Salmon

Since salmon is so healthy for us, I am always on the lookout for new methods of preparing and cooking this most nutritious protein.  I came across this unique method of cooking on another blog and just had to try it.  The salmon was simply prepared by rubbing with olive oil and seasoning with salt and pepper.  The salmon was then placed in a baking dish and placed in a cold oven.  The oven was turned on to 400 degrees.  25 minutes later, you have perfectly cooked salmon.  Could it get any easier?  I don't think so.  Our side dishes were cauliflower and turnip puree and grilled asparagus spears.

Simple Roasted Salmon
Makes 2 servings

1 pound salmon fillet
2 tablespoons olive oil, divided
Salt and freshly ground black pepper

Set salmon on a rimmed baking sheet; coat both sides with 1 tablespoon of the olive oil and a generous sprinkling of salt and pepper.  Place baking sheet in the cold oven, then heat oven to 400 degrees.  Roast until salmon is just opaque throughout, about 25 minutes.  Serve with lemon wedges.


Slightly adapted from Pioneer Woman

Our rating:

1/2

Lemon Thyme Chicken

I used boneless, skinless chicken breasts to whip up this quick and simple chicken entree.  I cut a chicken breast half in half again to make two thinner breast halves.  They were then seasoned with salt and pepper and dredged in flour.  They were sauteed for a few minutes on each side and removed to a plate and tented with foil.  The same skillet was then used to make a quick sauce to pour over the chicken.  The simplicity of this dish is unbelievable.

Our side dishes were roasted acorn squash with onions and wilted spinach with garlic.

Lemon Thyme Chicken
Makes 2 servings

1 boneless, skinless chicken breast, butterflied into halves (2 pieces total)
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour (I used brown rice flour)
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves. minced
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
Juice of 1/2 lemon
1 1/2 tablespoons butter (I used ghee)

Season both sides of the chicken pieces with salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side.  Remove the chicken pieces to a plate, tent with foil, and set aside.

Add the garlic and thyme leaves to the pan and saute  just until fragrant, about 1 minute.  (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer.  Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes.  Add the lemon juice to the pan.  Add in the butter and whisk until completely melted.  Season with salt and pepper to taste.  Serve immediately, spooning the sauce over the chicken.


Slightly adapted from Annie's Eats

Our rating:

Shrimp Dijon

I found the idea of this recipe intriguing since it combined Dijon mustard with marinara sauce to coat some shrimp.  I couldn't quite wrap my head around the idea of combining marinara with Dijon, but what it did was create a lovely pink colored sauce fully flavored with Dijon mustard.  It looked almost like a tikka sauce but the mustard flavor greatly enhanced the shrimp.  This recipe does take some planning since the shrimp and bell pepper are marinated overnight.  I can't wait to make this again.  Our sides were brown rice and a Triple Cabbage Slaw.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Quinoa bowl with slices of King crab, snow peas, red pepper and jicama

Shrimp Dijon
Makes 2 servings

1 pound shrimp (21 to 40 size) peeled and deveined
1/2 red bell pepper, julienned
1/4 cup olive oil, divided
2 tablespoons garlic, finely chopped
2 tablespoons dry white wine
3/4 cup marinara sauce
1/2 cup Dijon mustard
2 tablespoons fresh basil, finely chopped

Marinate the shrimp and bell pepper overnight in 2 tablespoons olive oil and the chopped garlic.  Remove the shrimp from the marinade and set aside.

In a large saute pan over medium-high heat, saute the bell pepper and marinade for 2 to 3 minutes (add 1 tablespoon or so of more olive oil if needed), then add the shrimp.  Cook on one side, turn shrimp and saute until cooked through.  Remove shrimp from pan.

Deglaze the pan by adding the wine and scraping up any stuck bits in the bottom of the pan.  Over medium heat, add the marinara sauce and Dijon mustard and whisk until blended and smooth.  Add the basil and slowly drizzle in the remaining 2 tablespoons olive oil while whisking.  Whisk and simmer until sauce is slightly reduced, thick and smooth.  Add the shrimp mixture back in and stir well to combine.


Slightly adapted from The Virgin Diet

Our rating: