I am a big fan of Meatless Monday.  One day a week we eat vegetarian.  It’s a great way to eat a little healthier and it makes you get creative in the kitchen.  I definitely have a lot more vegetarian entrees in my dinner rotation now than I did before I started doing this!

My Long Islander husband loves seafood, so sometimes I’ll feature fish or shellfish on Mondays.  He has turned me onto clams over the years, so now I’ve started making them at home.  This Linguine with Clam Sauce recipe is to die for.  I bought fresh pasta from the farmer’s market (the best!) and served it with a French baguette.  We, literally, sopped up every last drop of sauce in our bowls!

clam

Heaven in a Bowl

Ingredients

  •  Two dozen littleneck clams
  • 6 Tbs. evoo
  • 1/2 tsp. crushed red pepper flakes
  • 1/3 cup dry white wine
  • 5 Tbs. finely chopped fresh flat-leaf parsley
  • 5 large cloves garlic, minced
  • Kosher salt
  • 8 oz. fresh linguine
  • Freshly ground black pepper

Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the garlic. Cook for 20 seconds and add the clams.

Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth. Discard the shells.  (If the shells are large, I like to save them to use for Baked Clams.)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, about two minutes (for fresh pasta).  Follow directions on the box if you are using dried.

While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the remaining  parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute. Set the skillet aside.

When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clams, and the broth the clams were cooked in to the skillet. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a “saucier” dish.

Taste for salt and add pepper. Serve immediately, with French bread and garnish with the parsley.

Be sure to get more great #WeekDaySupper ideas from my fellow foodies later this week!

08/27/13 – Tuesday – Cookin’ Mimi – Barbecue Jack Chicken

08/28/13 – Wednesday – Noshing With The Nolands – Lentils Ole

08/29/13 – Thursday – Basic N Delicious – Spaghetti with Mushroom Sauce

08/30/13 – Friday – Granny’s Down Home Sassy Southern Cooking – Sassy Sausage Jambalaya

Sunday Supper Movement

As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday.  So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match!  I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.

Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos.  I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.

Zucchini Tots

printable recipe

Ingredients:

  • 1 zucchini, grated
  • 1 large egg
  • ½ onion, diced
  • ¼ cup shredded reduced fat cheddar cheese
  • ¼ cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!

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Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

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Be sure to fill the tins to the top for a perfect-sized tot.

Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Monday Menu Plan

January 2, 2012

It’s a new year, so let’s stick to those healthy resolutions by featuring, not one, but two vegetarian dinners this week.  The portobello burgers have become a weekly regular for us.  So tasty AND guilt-free.  Who’d a thought adding a couple of shakes of steak seasoning to mushrooms would make them taste so meaty and delicious???

Meatless Monday: Butternut Squash Soup & Kale and Quinoa Pilaf

Meatless Tuesday: Portobello Burgers

Wednesday:  Leftovers

Thursday:  Jim’s Making Indian

Friday:  Gu’s Bistro

Related articles

Monday Menu Plan

December 12, 2011

Meatless Monday:  Roasted Vegetable Gourmet Pizza from Whole Foods

Tuesday:  Broccoli Cheese Soup; Lemon Lamb Chops with Sautéed Greens

Wednesday:  Bison Burgers with Cabernet Onions and Canadian Cheddar

Thursday:  Holiday Party

Friday:  Dirty Santa Party {LOTS of apps to prepare!}

Southeast Meets West

December 7, 2011

At first glance, this recipe looked like a healthy, vegetarian meal.  Great dish for a Meatless Monday

At second glance, I questioned if Paula Deen got her her hot little hands on the original recipe. I mean, vegetable oil for frying and 11 TABLESPOONS of butter?!?  Since when did Paula start fixing tofu???

After I got over the amount of oil and butter in the recipe, I realized it looked like a great dish with a lot of yummy flavors, so I may as well give it a shot.  I tweaked it a bit with the addition of green bell pepper, decreased the amount of serranos (I mean, eight?!? I guess Bobby Flay got his hands on this, too) and I lessened the amount of butter, reflected below.  I just can’t consciously tell people to put 11 tablespoons of butter in their food. 

It turned out to be an extremely flavorful dish that I will definitely make again.  I hope you enjoy it just as much as  we did!

Black Pepper Tofu

  • 1 3/4 lbs firm tofu
  • Vegetable oil for frying
  • 1 stick  of butter
  • 12 small shallots, thinly sliced
  • 1 serrano chili, thinly sliced
  • 12 garlic cloves, crushed
  • 3 tbsp chopped fresh ginger
  • 3 tbsp sweet soy sauce
  • 3 tbsp light soy sauce
  • 4 tsp dark soy sauce
  • 2 tbsp sugar
  • 2 tbsp black pepper
  • 16 small and thin green onions, cut into 1 1/4-inch segments
  • I green bell pepper, julienned

Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over. As they are cooked, transfer them onto paper towels.

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions and green bell pepper. Serve hot, with Jasmine rice.

Meatless Monday

September 14, 2010

Ok, so I know I haven’t blogged in a while, but I have a good excuse(s).  In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days.  Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think).  Needless to say — it’s been a crazy few weeks!

So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night.  I must say, I was a little leery about trying a WW recipe.  I thought if it’s only a few “points” it can’t taste good, right?  Wrong.  This is your perfect Meatless Monday Meal.

Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo

(Serves 2, 7 points)

  • 1/2 cup uncooked orzo
  • 2 TSP olive oil
  • 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
  • 1/2 red onion, sliced vertically
  • 1/4 cup sliced pimento stuffed olives
  • 6oz bag of fresh spinach leaves
  • 1/3 cup white wine
  • zest from one lemon
  • 1/2 TSP dried dill
  • 4 lemon wedges
  • salt and pepper to taste

Cook orzo according to package directions, omitting salt and fat.  While orzo cooks, heat EVOO in a pan over med/hi heat.  Sprinkle fish with salt and pepper, to taste, on each side and add to pan.  Cook fish 4 minutes per side, remove from pan and keep warm.

Add onion to pan and saute until clear, about 4 minutes.  Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt.  (I like to throw a lid on the pot for about a minute to help wilt the greens.)  Stir in the orzo.  Divide evenly between two plates, add the fish and serve with lemon wedges.  And who said healthy had to taste bad?

 

Mahi Mahi w/ Olives, Spinach and Orzo

Only 7 points!

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