polenta gone corny with scallops

Polenta--------
1/2 c chopped mild onion or shallots
4 c chicken or veg broth
-----bring to a boil
slowly add 1 c polenta (fave brand is Golden Pheasant), stirring constantly
add 1 c fresh corn (about 2 ears) or frozen
-----simmer for 8-10 mins, stirring occasionally
add 8 ozs of mascarpone cheese or cream cheese
add 2 T fresh tarragon or preferred herb
add generous pinch of salt and desired pepper, stir thoroughly
taste for doneness, cover and set aside

Scallops---------
clean 10-12 med to large scallops (remove the small piece on the side and discard, rinse and dry)
sprinkle Old Bay Seasoning or Tony Chachere's Cajun seasoning or fave seasoning generously on both sides of all the scallops

bring a heavy skillet and 2 T EVVO (olive oil) or other fave oil to medium high heat
add scallops and let cook for about 2 mins each side
scallops should be slightly golden on the outside, avoid over cooking

plate by placing a large spoon full of polenta in the middle of the plate
place 5-6 scallops on each portion of polenta
can add chopped fresh tarragon or herb of choice on top

delicious with a side salad of arugula dressed in a zesty vinigariette....YUM!

ENJOY!

created with my dear friend Janet

rhubarb muffins or cakey bars

• 1½ cup gluten-free flour 
• ¼ cup almond meal
• ¾ cup sugar (I used maple syrup sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• 6 T coconut oil melted
• ¼ cup almond milk
• 2 eggs
• 1 tsp vanilla
• 1 cup + 2 tbs diced rhubarb, about ¼" (a little smaller for topping)--I think other fruit would work as well like apple, berries and pears
• ¼ cup gluten-free rolled oats
• ¼ cup light brown sugar (I used maple syrup sugar
• 2 T cold butter, cubed

1. Heat oven to 375 and prepare a muffin pan with liners or better yet...grease a 8" x 8" pan
2. In a medium bowl, whisk flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon together
3. In a small bowl, whisk melted oil, almond milk, eggs and vanilla together
4. Prepare a well in dry ingredients and pour wet ingredients into it. Fold wet ingredients into dry until well-combined, but do not over-mix
5. Fold 1 cup diced rhubarb into batter until evenly distributed
6. In a small bowl, combine remaining 2 tbsp rhubarb, oats, brown sugar and cold butter. Using a pastry cutter or your hands, mash the butter into the other ingredients until they are no longer dry and resemble coarse crumbs
7. Distribute batter evenly into muffin liners or in the square pan and top each with the oat crumble, pressing it gently onto the top of the batter
8. Bake in oven for 20-25 minutes until golden brown and cooked through
9. Remove from oven and allow to cool in the pan for about 10 minutes before removing to a rack. Serve warm or cooled completely. 

found online searching for gluten free rhubarb sweets....

Chocolate Souffle aKa Decadence

INGREDIENTS

1. • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I prefer semisweet chips)
   • 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup sugar
• 4 large eggs
• 4 large egg yolks (keep the egg whites for an omelet the next morning)
• Large pinch of salt
• 1/2 cup all purpose flour
3. Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water or a double boiler, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
4. Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
5. Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.  I tend to bake for less (15 mins) for a creamier, ooey gooey inside!   
6. Serve with a fresh fruit sauce and a la mode on the side!
7. discovered in 2001 on Epicurious.com

mushroom of choice and asparagus risotto

2. 5 cups low sodium chicken broth (or veggie)
3. 1/2 pound of thin to medium asparagus, cleaned and broken into 4 inch pieces
4. 1 tablespoon olive oil or coconut oil
5. 1/2 stick (1/4 cup) unsalted butter or healthy oil if desired
6. 3/4 pound fresh shiitake mushrooms, stems trimmed and caps cut into 1/4-inch-thick slices (or favorite mushroom of choice)
7. 1 small onion, finely chopped
8. 1 1/2 cups Arborio rice (10 ounces)
9. 1/2 cup dry white wine
10. 2 ounces Parmigiano-Reggiano (1 cup-split in half)
11. Garnish:  fresh Italian parsley or basil
1. Bring broth and water to a boil in a large pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered (don't want it to evaporate).
2. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
4. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
5. Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Garnish with chopped Italian parsley or basil, and serve immediately with remaining cheese on the side.
6. (meal in a dish:  add 1-2 cups of cooked protein such as grilled chicken, sauteed shrimp, fave sausage)
13. found on Epicurious.com, tweaked a little by me and my friend, Kelly's favorite