A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.
1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste
1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.
3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.
IF YOU LIKE IT GREEN
Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta. Add the spinach to the pasta with everything else at step 3.
* We recommend Maine made!
Adapted from “The Garden-Fresh Vegetable Cookbook” page 72
Adapted from Vegetarian Times original recipe here: www.vegetariantimes.com/recipe/guadalajaran-swiss-chard-quesadillas/
2 T olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeño or serrano chile, minced
1/2 t cumin seeds
⅛ t oregano
¼ cup tequila or Cointreau
1 lb. Swiss chard, washed and trimmed
8 6-inch corn or flour tortillas (or use the larger size and fold in half)
1 cup grated swiss cheese or sliced
1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in garlic, chile, cumin and oregano, and sauté 2 minutes. Add tequila, and simmer 1 minute, or until liquid has evaporated. Stir in chard. Cover, reduce heat to medium low, and steam 5 minutes, or until chard wilts. Uncover, and cook 3 minutes, or until liquid has evaporated.
2. Place 1 tortilla in skillet over medium heat. Sprinkle with 1/4 cup cheese. Top with 1/4 chard mixture and second tortilla. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients. Slice into wedges; serve.
via Vegetarian Times
Adapted from a recipe on Thriving Home – http://thrivinghomeblog.com/2012/06/honey-garlic-chicken-kabob-marinade/
1/4 cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup honey
fresh ground black pepper to taste
2 cloves garlic minced
To assemble on kabobs:
chicken breast cut in chunks.
vegetables cut in chunks: mushrooms, peppers, corncob sections, new potatoes (parboiled), carrots, broccoli etc.
Whisk all the ingredients together. Place chicken in a ziplock back and pour in the marinade. Refrigerate at least two hours.
Pre-heat grill to medium heat (around 350-400 degrees).
Pour marinade off the chicken and reserve. Arrange chicken and veggie on skewers. The original recipe suggests putting all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking. Brush the veggies with the reserved marinade and then grill for around 10-15 minutes.
Just went on a hunt for a recipe close to the one our Mom made growing up. This one looks close, adapted from a blog called Pinch My Salt.
Didn’t everything have canned soup in it in the 1960’s?
12 bag egg noodles (wide or extra wide), cooked*
1 can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs tossed with a little olive oil and 1 t dried parsley
fresh grated Parmesan cheese
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
My new favorite summer tomato recipe, adapted from the Smitten Kitchen.
4 T extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved or the same amount of ripe garden tomatoes sliced thick or a combination of both
1/3 cup plain dry bread crumbs
1/3 cup freshly grated Parmesan cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°F. Grease a 13-by-9-inch baking dish with 2 tablespoons of the oil. Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper, and then the final 2 tablespoons of olive oil. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
Made this with the 4th big bag of spring spinach from our CSA farm this year. Great for a side dish or brunch dish, even main dish.
2 lbs fresh spinach, washed, with tough stems removed
1 T olive oil
1 onion, diced
1 ½ c milk
1 c grated Gruyère or cheddar
salt and freshly ground pepper to taste
½ c Parmesan
Preheat oven to 350°. Lightly butter a 9″ square baking dish and set aside.
Prepare spinach and then cook until wilted in a large pot of boiling salted water (takes between 30 seconds and 1 minute). Drain well, press out excess water and chop fine on a cutting board. Set aside.
Heat olive oil in a small pan over medium heat. Add onions and saute for 2-3 minutes. Set aside.
In a large bowl, beat the eggs and milk together with wisk until smooth, add the spinach, onions and Gruyère or cheddar and mix well. Season with salt and pepper and pour into baking dish. Top with Parmesan.
Bake until custard is set and a knife inserted in the center comes out clean – about 30 minutes. Let sit for at least 5 minutes before serving.
Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman
1 lb boneless chicken breast
1/4 c flour
2T olive oil
2 T lemon juice
salt & pepper to taste
Rinse chicken breasts and pat dry. Trim any excess fat or gristly bits. Cut each breast in half, or even thirds if large. Set aside on a plate.
Begin heating oil in a large frying pan over medium heat. Put flour in a shallow bowl.
Place chicken pieces, one by one, in a heavy plastic bag (its the perfect use for those bags inside of cereal boxes!) and pound flat (about 1/4″ thick) with a kitchen mallet. Coat each piece of flattened chicken with flour, gently shake off excess and place in the frying pan when the oil is hot, or set aside on a plate if the pan is full. Don’t stack them!
Fry in oil until cooked through and browned, about 4 minutes each side. Remove to a serving platter and continue this process until all the chicken is done; keep warm in the oven. Turn down the heat if the chicken cooks too fast or the oil starts to blacken.
Immediately after removing the last piece of chicken, pour the lemon juice into the pan and stir with a wooden spoon until the pan is deglazed and a nice sauce forms. Pour over chicken and serve.