Whether I made them or just ate them, here are a few bites that have fed my heart and soul this past year. I can’t wait to sink my teeth into 2013! Happy New Year!
Monthly Archives: December 2013
When days turn snowy we seem to reach for the foods that have comforted us in winters past. I’ve been making clam linguine from my grandmother’s recipe for the last couple of decades and it’s a favourite of my son and my best friend, two of the most important people in my life. While I want to feed and comfort them, I also feel the need to nourish them and keep them healthy. Over the years, I’ve tweaked frequently cooked dishes to be a bit healthier while still maintaining the textures and flavours that made them staples at our table.
I’m always trying to work more green vegetables into meals and one day when I was picking up supplies for Clam Linguine, I thought about how it’s the only time I like to use lots of parsley in a dish. Realizing that it was because the parsley absorbed all the other flavours, I wondered if kale wouldn’t just do the same thing. By quickly blanching the kale in the pasta water before adding it to the pan and reducing the amount of pasta, it added lots of vitamins and nutrients without taking anything away from a beloved dish.
When I tested the altered pasta dish on my son, he approved and ate about half of a bunch of kale! When I made a lunch date with my best gal where she wanted to make Clam Linguine together at her place, I figured it was a great chance to test out the changes on a “mature” palate. With a splash of Wayne Gretzky wine, I dished up the greener version of the recipe we’d been cooking together since high school and got our daily greens with a side of witty banter.
Recipe for Clam Linguine with Greenery
makes 2 very generous servings
150 ml (5 oz) canned whole baby clams
2 cloves garlic, sliced thinly
5 Tablespoons fresh parsley, minced
1 bunch fresh kale
120ml (4 oz) dry white wine or broth
1 Tablespoon butter
5 Tablespoons olive oil
Salt and pepper to taste
1. Bring salted water to a boil. Wash and tear up kale into bite size pieces, discarding the spines.
2. Melt butter and olive oil in a large sauté pan on medium. Add sliced garlic and sauté until golden.
3. Blanch kale in boiling salted water for 1 minute. Add parsley, wine or broth, clam nectar (from the can) to the garlic pan and transfer kale with a slotted spoon from pot to pan
. Simmer for 5 minutes.
4. Add pasta to same pot of boiling water. Add clams to sauté pan and salt and pepper to taste then simmer for another 5 minutes.
5. Add pasta to saute pan with sauce and allow to sit with burner off until most of the sauce is absorbed.
6. Serve with freshly grated parmesan cheese.
Do you have a treasured recipe that you’ve ‘greened’?
- Tuesday Pasta Night: Take One (relentlesswandering.wordpress.com)
- Linguine and Clam Sauce (herbsinthewindow.wordpress.com)
- Sausage and Kale Pasta (homeintimefordinner.wordpress.com)
- Marinara Linguine Recipe by Antonio Ruggerino (thecalabrian.net)
- bon appétit : kale, sausage, and tomato pasta (jacquelinecote.com)
- Go Ahead, Make it a Pasta Night (affinityacupuncture.wordpress.com)
- Cooking Clams (ideasinfood.com)
- Shrimp Linguine with Fresh Gluten Free Pasta (thepreparedtable73.wordpress.com)
- Week 9: Linguine with Sardines, Anchovies and Parsley (newrecipenight.wordpress.com)
I just had to share this recipe that I found on Gluten Free on a Shoestring, a really wonderful blog by Gluten Free cookbook author Nicole Hunn. The cornbread disappeared in under 24 hours, which is a new record in our house!
The only change I made was to use Greek Yogurt instead of plain yogurt. It was super simple and easy to throw together and went very well with Black Bean Chili we had for dinner, and with a smear of honey for dessert and topped with butter next to scrambled eggs for breakfast the next morning.
Prep time: 5 minutes Cook time: 30 minutes Yield: 1 cornbread
2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (60 g, out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tablespoons (84 g) honey
For the complete recipe please click through to Old Fashioned Gluten Free Cornbread on Gluten Free on a Shoestring.
What is your favourite thing to put on or eat with cornbread? Chili? Honey? Cheese? Butter?
- Ridiculously Easy Gluten-Free Cornbread (thegfbff.com)
- Not So Sweet Cornmeal-Only Cornbread (remedialgirllessons.wordpress.com)
- ‘Gluten-Free on a Shoestring’ wins wheat-free wars: Cranberry Bread recipe (examiner.com)
- Gluten-Free, Dairy-Free Cornbread Muffins (callieleighcoker.wordpress.com)
- Cheesy Jalapeño Cornbread (Gluten-Free & Vegan) (silkandspiceblog.wordpress.com)
- Gluten Free Cornbread Stuffing Recipe (eathikelove.wordpress.com)
- Cornbread Stuffing Recipe (featsoftaste.wordpress.com)
- REVIEW: Bob’s Red Mill Gluten-Free Cornbread Mix (thebefuddledstepmonster.com)
- Skillet Cornbread (glutenfreeamericana.com)