Archive | June, 2017

Linguine with Clam Sauce

26 Jun

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Whenever I sit at the beach I am starving and thinking about food.

Nothing is better than beach food.

My friend Joan was talking and her favorite meal is linguine with clam sauce so I had to come home and make it.

My Mom always made this for us so I didn’t think too much about cooking it.

1 1/2 pounds of fresh linguine

One stick of butter

One cup canola oil

6 cloves minced garlic

One cup chicken stock

Two pints fresh chopped clams about 32 ounces.

4 tablespoons rough chopped parsley

Salt to taste because sometimes the clams are salty and sometimes they are not.

1/2 teaspoon crushed red pepper [optional]

Melt the oil and butter in a saucepan

Add the garlic just until you smell that delicious aroma

Add the clams with all their juices and chicken stock

Let this come to a boil and then simmer for at least 15 to 20 minutes

Bring a large pot with water and one tablespoon salt to a boil

Cook the pasta to your liking.

I like mine slightly undercook and chewy.

Drain the pasta and in the same big pot return the pasta and add the clam sauce.

Let it cook on the stove for two minutes for all the sauce to coat the pasta on medium heat

Take off the heat and add the fresh parsley and plate.

If one would like grated cheese by all means let them have it.

This is a fast delicious meal.

You can make the sauce ahead of time , refrigerate it and then just heat it up.

 

Hamburgers

22 Jun

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My sister was at my house and I started to make hamburgers.

In ten minutes I had finished making ten pounds of ground beef into hamburger patties.

She was amazed that it took so little time.

Well I have been making patties for years and for a family of eight so I had to figure out how to do things quickly.

Take your five pound package of 90% ground beef and cut it into 15 pieces. Each patty will be 1/3 of a pound.

Put each piece of meat into a zip lock sandwich bag.

Wash your hands.

You don’t have to touch the meat again because you form the meat threw the bag.

Flatten the meat in the baggie and make into a round patty.

Take all the air out of the bag and seal it closed.

Put an indentation in the middle of each patty so the meat will cook evenly.

Thats it.

They stack in the freezer so well and all this for ten minutes work.

I season them with salt and pepper before I cook them.

Berry Berry Good Salad

21 Jun

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This is a salad I ate at a very nice memorial service and I had to come home and make it.

I used what I had so it is a little different from the salad I ate at the service.

4 large handfuls of spring mix

One cup pea sprouts

One cup baby arugula

20 blackberries

40 blueberries

6 sliced strawberries

2 inchs of goat cheese, crumbled into 1/4 inch pieces

1/2 cup sweetened lemon dressing

15 candied pecans (optional)

Put the spring mix, pea spouts and arugula in a bowl

Add the berries, goat cheese and pecans

Drizzle with the lemon dressing

Thats it.

It is so refreshing.

You can add strawberries, raspberries or cherries.

You can also change up the pecans for walnuts or pistachios

Stir Fry Vegetables

12 Jun

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This is the perfect example of using what you have in the refrigerator

One small head of green cabbage, sliced thin.

It was the size of a softball. I used the outer leaves to make stuffed cabbage.

One sliced orange pepper

One sliced medium onion

Two cloves chopped garlic

Two teaspoons oil

Heat the oil and add the onion and garlic

Cook the onions and garlic  for 2 minutes

Add the cabbage and pepper

1/2 teaspoon salt

1/2 teaspoon corse ground black pepper

Stir fry till the vegetables are crisp but soft about three to four minutes

Season with more salt and pepper

This took five minutes.

I got to use up the leftover cabbage and it was delicious.

 

Fish Balls in a Spicy Tomato Sauce

1 Jun

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This is another recipe from Saveur Magazine on line.

They have the best food.

I doubled the recipe and still didn’t have enough.

This is the doubled recipe.

I did change this a little.

2 pounds cod or haddock

2 slices stale or hard bread

1/2 cup parsley

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ginger

10 cloves garlic

2 egg whites

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil

1/2 chopped onion

1 small can tomato paste

4 cups chicken, vegetable or fish stock

1 large can of diced tomatoes with the juice

1 teaspoon sugar or more to taste

1 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon allspice

8 big fresh basil leaves

Get out your food processor

Process the garlic , salt and pepper

Add the fish but cut it into cubes first

Process till chunky

Add the bread, cumin, parsley, coriander, ginger and egg whites and process about 6 more pulses

Use your small ice-cream scoop and make 2 inch balls

Put them on a cookie sheet and chill one hour or more.

Put the oil and onion in a saucepan and cook till the onions are soft.

Mix in the tomato paste with one can of water.

Add the stock, tomatoes, cayenne, crushed red pepper and allspice and let it come to a boil then just simmer on low.

Add only fresh basil.

Add the fish ball gently and make sure they are all submerged

Cover the pot and simmer for at least 30 minutes.

Make sure the fish balls get firm and are cooked.

I served this with grated cheese even though you are never supposed to put cheese on fish.

I can eat cheese with everything.

These are so worth making.