Meals Made Easy - #6 - Scallops with Saffron & Mushroom Barley Risotto

Oh, risotto. You are so creamy and delicious. You can be a side or a main dish; you seem extravagant yet so easy to prepare (with just a smidge of time on your hands for stirring). Pair you with scallops and a gourmet meal you resemble, yet, truly, anyone can prepare you.

Inspiration: Craving for delicious yet simple; two random recipes I stumbled upon, working from the risotto and recalling the scallop recipe from memory.

All Food Obtained From: Seward Co-op with the exception of the saffron from The Spicehound in Cleveland

List of Ingredients:
Risotto
1.5 c. pearled barley
.5 large onion chopped
4 c. vegetable stock
saffron
crimini and shiitake mushrooms (volume to liking)
.33 to .5 c. dry white wine
kale (1 stalk)
olive oil
salt and pepper

Scallops
4 large Massachusetts scallops
small sliver of Earth blend butter
whole wheat flour
lemon juice

Prep: Ahead of time: chop onion and mushrooms (keep separate). Julianne the kale.

Risotto
In a deeper pan (you need room to add the broth and rice), add olive oil over medium heat add onion and cook until soft, about 5 minutes. Add barley and stir for 2-3 minutes until glossy.

Add wine and stir until mostly absorbed, a few minutes. Add stock, one cup at a time, stirring almost constantly until each cup is absorbed. You can take mini breaks to do other things (like shake your shiitake pan or pour yourself more wine) but don't let the mixture sit. I add minimal salt and pepper at this step as I like it to set. I recommend also allowing people to add it to taste at the end.

As you are adding the stock and stirring take your shiitakes and add them to a small pan over medium heat, sauteing until crispy.

Once all the stock is added and absorbed, looking good, add the sauteed mushrooms, shredded Parmesan and julianned kale, mixing lightly to serve.

Scallops
Dredge in flour. Heat oil or vegan butter in very hot pan. Place scallops in pan, let sear for one minute, flip and sear the other side. Allow other sides to briefly color as desired.

Note: Scallops, like most seafood, are picky. Do NOT overcook.

Arrange on plate and serve with risotto.

Que magnifique!

all the ingredients for risotto

scallops ingredients - so easy! 

the final product - scallops with saffron & mushroom risotto

macrobiotics doesn't have to be so word-centric

Ok, so slowly working my way through the book, I am a slacker...whenever I have assigned reading it is inevitable that I will put it on the back burner, regardless if I like it or not.

The biggest thing that I am focusing on, and relates directly to a macrobiotic lifesytle, is the fact that all this pre-packaged crap has to go. Eradication nation.

Today I made an even more focused effort to make this happen. I already cook all. the. time., but want to focus even more on being true to my food. Today, I made hummus, salad dressing and cheesecake. The dressing was from all fresh ingredients and it was amazing. The hummus was from all fresh ingredients minus the chickpeas, those were canned. The cheesecake, admittedly was from ALL prepackaged food but at least I used free-range eggs and natural butter. Hummus? The next installment will require non-canned chickpeas.
I went to the westside market today to get a ton of supplies for all my foodstuffs . Queso and fresh mozzarella from The Cheese Shop. Fresh Bison from the bison stand (I can't remember the name) and homemade fajita seasoning and dried black beans from Urban Herbs. Talking to the woman at Urban Herbs, she reiterated what I already inherently knew, once I cooked and ate these beans, I "would never go back." A quick tip about cooking and some words of encouragement and I was on my way. I rinsed my beans, and soaked them...for a bit. Since I did not soak them overnight, I meant having to bring them to a boil and then simmer for about two hours. Three bay leaves, some crushed black pepper and my go to, Adobo, and after a looong simmer (a.k.a forgetting about them for roughly two hours total) my beans were done and SO good. Ms. Urban Herbs representative was right, I will never go back to a canned bean.
Granted, I am already what my friends would call a urban, modern hippie but damn, as I move more and more to my local, sustainable and non-packed, non-preservative laden food, I am a believer. Not only is it easy but it tastes so. much. better. Yes, it takes a little more time (emphasis on the little) but it is worth it. I challenge everyone to change one food product that you would normally just buy (beans, dressing, salad, pita chips) and try making it on your own. You'll be amazed and a believer.

a diet on macrobiotics

So it turns out the diet won't drastically change from what I eat now...as far as I can tell, HOWEVER, I will need to incorporate a lot more grains and seaweed...I live in Cleveland. Is there anywhere I can get this stuff? Who sells fresh and dried seaweed, etc?

My guide to marcobiotics

I randomly bought a book while in Albuquerque. I always went to Whole Foods while there to stock up on supplies so as not to be forced to eat the fast, horrendous food while on business trips. One random day I perused the books at Borders next to the glorious entity that is Whole Foods and found the book, 'The Hip Chick's Guide to Macrobiotics'. I had no idea, and still kind of don't, as to what macrobiotics entails, but had heard a few musings here and there and decided to purchase the book. This was well over a year ago and today, I am just seriously picking it up.

There is a lot going on in this book. 289 pages full of information, advise and recipes. Overwhelming? Maybe. Doable? Totally. I am a reader, books don't scare me! Until now. Until it pertains to an actual goal. I am a slacker, I said it, a slacker. How am I going to do this? Well, I started my masters degree and haven't dropped out yet, a month trial on a macrobiotics diet shouldn't be too tough.

OK, preface, intro, ahhh, the meat and potatoes (or lack thereof since this is macrobiotics). The first thing it tells me is to not beat myself up. Don't be hard on myself... okaaaay, change entire outlook on life...check. It says I don't have to deprive, just don't act like a maniac...hmmmm. Slowly change eating habits...OK, I can do that, have been doing that for a while now...this can't be too bad.

There are twelve laws. As I read this book I will outline what I learn. Before I can even start the diet portion (page 71) I need to get through the laws and what to expect. Thus far, from the intro, I have learned that this isn't a life changing endeavor and there are skeptics, but it is not too hard and I will feel better physically, emotionally and sexually as this adventure unfolds...who can argue with that? Well you can, but I am going to keep my skepticism at bay.