- Page 43 of 75 - Wholesome Recipes Made for Sharing

March 20, 2015

Pantry Linguini with Clam Sauce

As much as I try to cook with the freshest possible ingredients, there are days when a trip to the store is long overdue and the refrigerator is sparse. Those are the days that call for pantry pasta dinners and this linguini with clam sauce is my son’s favorite. I am his hero whenever I make this. (As you can see from the photo, I actually used spaghetti since I didn’t have any linguine on hand, but calling it “spaghetti with clam sauce” didn’t quite have the same ring as “linguine with clam sauce.” ) Sometimes I wonder why I bother making more complicated meals when my kids are totally content with simplicity. I always make sure to keep my pantry stocked with several cans of canned clams just for days when I need to throw together a quick dinner. While nothing really beats the flavor of fresh clams, canned clams are still delicious and so much more convenient. The wonderful thing about this pasta is that if you have canned clams, white wine, and fresh parsley, you probably have everything else on hand to pull this together. I would not recommend substituting dried parsley for the fresh as the fresh parsley really adds a brighter flavor and a sprinkle of color. From start to finish, this meal takes 15 minutes tops to prepare. So many things to love about this pasta!

Pantry Linguini with Clam Sauce

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon crushed red pepper
3 6.5-ounce cans chopped clams
1/3 cup white wine
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
12 ounces linguine or spaghetti, cooked according to package directions
squeeze fresh lemon juice
extra chopped parsley for garnishing

Instructions

In a large pot or saute pan, warm the olive oil over medium heat. Add garlic and red pepper and stir for 1 minute, until fragrant. Add undrained clams and juice, wine, basil, oregano, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally. Add parsley and simmer for an additional minute.
Add noodles and a squeeze of fresh lemon juice. Toss and cook until heated through. Season to taste with additional salt and pepper. Serve with additional chopped parsley and crushed red pepper, optional.

Notes

adapted from Southern Living

link

March 17, 2015

Kale Salad Tortillas with Za’atar Yogurt

I made lunch for just myself yesterday and was pleasantly surprised at the newfound freedom that went along with that. Cooking for only myself is something I rarely do these days so I found it refreshing not having to worry about pleasing anyone else’s palette besides my own. Don’t misunderstand, some of my greatest joys come from cooking for others and I love bringing people together to share a meal. It’s a privilege to be able to feed and nourish others. Lately though my kids have become frustratingly pickier eaters (Aren’t they supposed to become less picky as they grow older?!) and it’s interesting how my choices in food differ when it’s just me. These kale salad tortillas with za-atar yogurt… these are what my dreams are made of.

I mostly used the recipe for this kale salad, except this time I added thinly sliced fennel and substituted sunflower seeds and pepitas for the pine nuts. For the tortillas, I used sprouted multigrain, which I heated directly over an open flame on the stove. Carefully heating the tortillas this way achieves those beautiful charred edges without using a grill. I often find all-natural sprouted grain tortillas stiff and dry, but after a few minutes of heat, they become soft, pliable, and so much more toothsome.

Za’atar is a Middle Eastern spice blend that has lots of variations, but is usually a mixture of dried thyme, sumac, roasted sesame seeds, and salt. You can buy it pre-made in the spice aisle or make your own. The za’atar yogurt layered at the bottom and drizzled on top gives these tortillas that extra kick in flavor and creaminess. It adds a slight tang and complements the bright lemony kale salad perfectly. I ate all three of these for lunch.

And as it turns out, Ryan ended up giving these leftovers a thumbs up and my little girl willingly gave the salad a try, so there may be opportunities for me to make this again for the family after all.

Kale Salad Tortillas with Za’atar Yogurt

Yield: 12 6-inch tortillas

Ingredients

Kale Salad

1 bunch kale
2 cups thinly sliced red cabbage
1 cup grated carrots (about 2 medium carrots)
3/4 cup thinly sliced fennel (about 1/2 fennel bulb)
3 tablespoons toasted sunflower seeds
3 tablespoons toasted pepitas
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoon sea salt
dash of pepper
Za’atar Yogurt
1 cup plain whole milk or low fat yogurt
1 teaspoon za’atar
pinch of kosher salt
sprouted multigrain tortillas

Instructions

Kale Salad

Remove kale leaves from the tough stalks and thinly slice kale into shreds. Toss with the cabbage, carrots, fennel, and seeds.
Whisk olive oil, lemon juice, salt, and pepper together. Pour over salad, tossing together until salad is evenly coated. Season to taste with additional salt and pepper. Allow salad to marinate in dressing for 15 minutes or so while preparing tortillas and za’atar yogurt.
In a small bowl, whisk together the yogurt, za’atar, and salt. Set aside.
To prepare tortillas, turn a stove burner to medium high. Using tongs, carefully hold a tortilla over the open flame, about 2 minutes per side until tortilla becomes soft and pliable and edges begin to char. While tortilla is still warm, gently mold tortilla into a taco shape. Repeat with the remaining tortillas.
To assemble, spread 1 tablespoon za’atar yogurt on the bottom of the tortilla. Top with kale salad and an additional drizzle of yogurt. Serve immediately.

March 13, 2015

Multi-Grain Muesli

Yes, this post really is about making your own muesli. It may be simple and uncomplicated, but for some reason I’ve been spending way too much money on fancy artisan muesli when I could be making my own at home. This especially does not make sense given the fact that I probably bake a batch a granola every few weeks and muesli is even less of a time investment than granola. Lately it’s been all about diy muesli though. What I love about this particular muesli is the combination of oats, barley, and rye for the base, which together with the dried fruit, nuts, and seeds gives such lovely layers of texture and earthy tones.

Muesli can be eaten raw or cooked similarly to oatmeal, but my favorite way to enjoy it is soaked in yogurt, topped with a spoonful of chia jam, and drizzled with just a bit of honey. In some of my recent reading, I’ve been learning about the importance of soaking grains, nuts, and seeds for improved digestion and nutrient absorption. Muesli is one way I’ve tried to incorporate more soaked grains into my meals. It’s all about baby steps, right? Hope you enjoy this as much as I did.

Multi-grain Muesli

Ingredients

1 cup rolled oats
1/2 cup barley flakes
1/2 cup rye flakes
1/4 cup raisins
1/4 cup chopped dried apples
1/4 cup sliced almonds
2 tablespoons sunflower seeds
2 tablespoons pepitas (pumpkin seeds)

Instructions

Combine all ingredients in a mixing bowl and store in an air-tight container. Keeps for several weeks.

Soaked Multi-grain Muesli with Raspberry Chia Jam

Yield: 2

Ingredients

1 cup multi-grain muesli
1 cup plain yogurt
generous spoonful of raspberry chia jam
honey for drizzling

Instructions

In a small mixing bowl, gently stir together the muesli and yogurt. Cover and refrigerate overnight.
To serve, divide into 2 bowls. Top each bowl with a generous spoonful of raspberry chia jam and a drizzle of honey.