Monday, February 11, 2013

Truffle Oil Stir Fry

This evening I did a delicious stir fry with scallops, broccoli, cauliflower and baby bell peppers. Cooking stir fry without soy sauce was at first unrealistic to me, then a friend of mine recommended Truffle Oil. Truffle oil, extracted from truffles, though very expensive, also goes a very long way--you really only need one tiny drop to flavor a full dish.
Veggie and Scallop Stir Fry


For the stir fry, you will need...
  • 1 cup frozen scallops (or fresh)
  • 1 cup frozen broccoli bits (or fresh, chopped)
  • 1 cup frozen cauliflower bit (or fresh, chopped like broccoli)
  • 5 baby bell peppers, seeds removed and sliced thin (or one large bell pepper)
  • 1 tablespoon extra virgin olive oil
  • 1 teeny-tiny drop of truffle oil


  1. Heat olive oil over medium heat in a large frying pan.
  2. Skip steps and 4 if you are not using frozen veggies.
  3. Add frozen scallops, heat until thawed (about 5 minutes).
  4. Add frozen broccoli a frozen cauliflower. Heat until ice is melted (about 5 minutes)
  5. Add baby bell peppers (and any other "fresh" veggies you are using) and cook for about 5 minutes.
  6. Add the drop of truffle oil, and stir around for about 30 seconds.
  7. All done! Enjoy over rice, rice noodles, or in a bowl by itself. 

Sunday, February 10, 2013

Gluten Free Lasagna

We made this lasagna as normal, with the exception of using DeBoles Rice Lasagna Gluten Free -- 10 oz noodles, in place of regular noodles. Though these gluten-free noodles don't taste exactly like wheat noodles, we figured that the baked-in flavors of lasagna would supersede that--and it did. Layered bottom-to-top, as followed:

  • Spaghetti Sauce
  • Lasagna Noodles
  • Ricotta
  • Spaghetti Sauce
  • Lasagna Noodles
  • Ricotta
  • Spaghetti Sauce
  • Lasagna Noodles
  • Spaghetti Sauce
  • Ricotta
  • Parmesan
Bake at 400F for 30 minutes, and wallah:
Topped with Parmesan

Sliced and Ready to Eat