spelt Archives -

May 6, 2016

Lavender Lemon Spelt Scones with Honeyed Lemon Ricotta

Each school morning we begin with a full hour of reading as I’ve found it’s been quite a pleasant and sweet way to begin our school time together. We curl up on the couch, sip tea, and immerse ourselves in piles of books. On one of the days during this past week, I thought it would be fun to do something a little extra-special- a simple breakfast and reading time in bed. My daughter was completely delighted. We took turns reading to each other as we ate our scones and sipped our tea. During this season of homeschooling, I’ve prioritized our reading time together with hopes that it will rekindle her love for books and her curiosity to learn. It’s in these small ways that I hope to make reading and learning a positive and joyful experience for her. We’ve already noticed small changes- she now reads on her own again, the lists of books she wants from the library are getting longer, and she is always excited to begin the school day because of these shared times of reading. We are thankful.

January 13, 2016

Miso Roasted Veggie Flatbreads with Green Tahini Yogurt

I cannot remember exactly when I first starting cooking with miso, but I think it was around the time when my dad was struggling with cancer and my mom had been experimenting with the macrobiotic diet to promote healing. Those two years were pivotal in my learning about the role of food in our overall well being and I became much more conscious of health and wellness. Back then we used miso mostly in soups and Asian cooking, but more recently it has become a favorite way to add that umami taste to a myriad of foods. Miso is rich in nutrients and because it is fermented it also contains probiotics. With its growing familiarity there are several varieties widely available in stores ranging from white miso (the most mild) to red miso (much more assertive). I usually use white miso as I find it adds plenty of flavor without being overwhelming.

March 2, 2015

Spelt Pasta with Seared Scallops , Crisped Prosciutto, and Asparagus

Every once in a while I am able to lay aside my make-ahead casseroles, stews, and soups and prepare a fancier dinner that involves cooking and serving immediately. Even then however, I try to keep things as uncomplicated as possible so I often choose dishes with high quality ingredients, but are no-fuss in their preparation. Scallops are the quintessential food of elegance and simplicity. They are rather pricey so we don’t eat them often, but then they are all the more of a treat when we do have them.

There are so many great textures going on here in this dish. There’s the silky smoothness of the scallops, the crispy crunch from the prosciutto and asparagus, and the pleasant chewiness that comes from the fresh spelt pasta. Of course any store-bought pasta can be substituted for the fresh spelt pasta, but going through the extra effort of making homemade pasta for this dish makes it truly outstanding. It’s not everyday that I’m able to cook like this, but I celebrate the days when I can!

Spelt Pasta with Seared Scallops, Crisped Prosciutto, and Asparagus

Serves: 4

Ingredients

1 pound asparagus, ends trimmed, cut into 1½-inch lengths
1 recipe spelt pasta (or 1 pound pasta of choice)
3 tablespoons olive oil
12 ounces fresh sea scallops (or defrosted if using frozen)
kosher salt and fresh ground black pepper to taste
4 ounces prosciutto, diced
¼ cup finely minced onion
2 cloves garlic, minced
½ cup dry white wine
½ cup heavy cream
chopped parsley for garnish

Instructions

Bring a large pot of salted water to a boil. Add asparagus, boil for 1-2 minutes, then remove with a slotted spoon and set aside for later. Add spelt pasta and boil for another 3-4 minutes, until pasta is just tender. Reserve ½ cup pasta cooking liquid. Drain pasta and set aside.
Dry scallops thoroughly with paper towel. Season both sides with salt and pepper. In a heavy skillet, heat oil over medium-high heat. Add scallops one at a time and sear until browned on one side, about 3- 4 minutes. Carefully turn scallops to other side and sear for another 2-3 minutes. Transfer scallops to a paper-towel lined plate and set aside.
Add prosciutto to skillet and cook, stirring frequently, until lightly browned and crisp, about 3 minutes. Remove ¼ cup prosciutto and set aside. Add onion, garlic, and wine and scrape up any browned buts. Boil wine mixture and reduce to about 2 tablespoons. Add cream and reserved pasta water and stir to combine. Continue to cook sauce to reduce slightly, about 4-5 minutes. Season to taste with salt and pepper. Add pasta and asparagus and toss to coat. Warm until heated through. Transfer to a large serving bowl or divide on to individual plates. Top with seared scallops, reserved prosciutto, and chopped parsley. Serve immediately.