This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it! I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy … Read more →

I only made one of these onions (in November Living, not online yet) because I knew I wouldn’t like it (I don’t like Italian sausage or fennel) and the kids wouldn’t eat it. I had hopes that Mr. MarthaAndMe might eat it, but he did not care for the onion. He thought the stuffing was good. I don’t quite understand the concept of eating an onion, even if it is stuffed. Maybe the rest of you liked it and we’re just weird? It wasn’t hard to make – just took some time. It was also pretty with the red color. Sassy Suppers chose this one, by the way.

I want to let everyone know we have a new member – Ashley at Lady Tailor. She will join in starting next week. Welcome Ashley!

I only made one of these onions (in November Living, not online yet) because I knew I wouldn’t like it (I don’t like Italian sausage or fennel) and the kids wouldn’t eat it. I had hopes that Mr. MarthaAndMe might eat it, but he did not care for the onion. He thought the stuffing was … Read more →

This fall dish would be perfect for Thanksgiving if you’re still looking for a side dish! It’s got lovely flavor from the apple and orange juice and the cinnamon warms it up. This is adapted from a recent recipe in Everyday Food Magazine.

I large parsnip, peeled and sliced thinly

1 apple, peeled, cored and sliced thinly

1 tbsp olive oil

1 tbsp orange juice

1/8 tsp cinnamon

Salt and pepper to taste

pinch of onion powder

Place the parsnips and apples on the parchment. Sprinkle oil, orange juice and spices on top. Toss with your hands to combine. Fold the paper (see Technique page) and bake at 400 for 45 minutes.

This fall dish would be perfect for Thanksgiving if you’re still looking for a side dish! It’s got lovely flavor from the apple and orange juice and the cinnamon warms it up. This is adapted from a recent recipe in Everyday Food Magazine. I large parsnip, peeled and sliced thinly 1 apple, peeled, cored and … Read more →

My publisher is offering a 99 cent ebook filled with my parchment paper recipes for Thanksgiving. Imagine cooking Thanksgiving and having no pots and pans to wash afterwards! It’s available only through Nov. 19.

 

My publisher is offering a 99 cent ebook filled with my parchment paper recipes for Thanksgiving. Imagine cooking Thanksgiving and having no pots and pans to wash afterwards! It’s available only through Nov. 19.  

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.

1 1/2 cups cooked rice

2 6-ounce halibut fillets

1/2 bunch parsley

1/8 small onion

1/4 cup light sour cream

1 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

 

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more →

To celebrate the publication of my new book, The Parchment Paper Cookbook, I’m giving away a copy. To enter, leave a comment on this post.

You must enter by midnight ET on Wednesday October 26. I’ll randomly and blindly select the winner by random number drawing (numbers assigned in order of comments here). Sorry, offer limited to U.S. addresses only and entrants age 18 and up only. One entry per person. Winners notified by email given when entering, not responsible for email transmission problems. You are responsible for notifying me of your correct mailing address if you are selected as a winner. Contest closes at midnight Eastern time on 10/26/11. Prize is nontransferable and may not be redeemed for cash. NoPotCooking reserves the right to announce the name of the winner on the blog.

And if you’re feeling lucky, you should also enter to win a subscription to Everyday Food Magazine on my MarthaAndMe blog.

To celebrate the publication of my new book, The Parchment Paper Cookbook, I’m giving away a copy. To enter, leave a comment on this post. You must enter by midnight ET on Wednesday October 26. I’ll randomly and blindly select the winner by random number drawing (numbers assigned in order of comments here). Sorry, offer … Read more →