August 26, 2013
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!
- 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
August 6, 2012
I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.
For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!
- 1.5 cup egg whites (I used egg white substitute)
- 3 large eggs
- 1.5 cups shredded, reduced-fat cheddar
- 1.5 cups shredded, Mexican-blend cheese
- .5 cup 1% milk
- .5 cup all-purpose flour
- 1 tsp baking powder
- .5 tsp salt
- 1 (16 oz) carton low-fat cottage cheese
- cooking spray (I use my Misto)
- 4 cups sliced zucchini
- 1 medium baking potato, diced
- 1 small Vidalia onion, diced
- 1 medium green bell pepper, chopped
- 1 handful button mushroom, sliced
- .5 cup chopped fresh parsley
Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!
- Meatless Mondays: Baked Vegetable Lasagna (centerforlivingpeace.wordpress.com)