kaceytess

Linguine with clams

What you need:

1 pound of clams

1 pound of shrimp (cleaned and cooked)

1 crate of button mushrooms sliced

1 package of whole wheat linguine

1 shallot

1 bunch of fresh chives

1 small carton if heavy whipping cream

2 C vegetable stock

3 Garlic cloves minced

2 Tbsp butter

2 Tbsp flour divided

Sea salt to taste

Ground black pepper to taste

What you’ll do:

Scrub the clams until they’re clean

Place the clams into warm water and add the Tbsp of flour

Let them sit in the flour for about 10 minutes until they start opening

Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)

Steam for 3-4 minutes

Any clams that didn’t open discard

Set clams aside

In a medium sauce pan melt the butter and add the garlic

Cook for 1-2 minutes

Add vegetable stock

Bring to a boil

Add whipping cream

Add chives

Add shallots

Add Tbsp flour

Stir continuously over medium heat until it starts to thicken about 20 minutes

Add mushrooms and cook another 5 minutes

In a large pot bring water to a boil

Add the linguine

Cook for 7 montes

Strain thoroughly

In a large bowl add linguini, sauce, clams and shrimp

Combine thoroughly

Enjoy!!!

Lemon-Leek & Potato Croquettes

What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

Apricot + Strawberry Dutch Oven Cobbler

What you’ll need:

10 apricots washed and quartered

1 pint of strawberries washed and halved

1/2 lemon (juice)

1/2 orange (juice)

3/4 C sugar (you can use stevia for a lower sugar recipe)

1 Tbsp butter (I use vegan)

1 Tbsp sugar

2 Tbsp flour (I use unbleached all purpose)

1 Tbsp brown sugar

2 Tsp cinnamon

1 container if refrigerated biscuits, I used buttermilk

What you’ll do:

In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour

Pour this mixture into the Dutch oven

Place biscuits on top of the mixture evenly

Cut the butter into 8 chunks and place one on top of every biscuit

Sprinkle with brown sugar, regular sugar and cinnamon

Place Dutch oven over coals in the fire pit and let cook for 15 minutes

Check biscuits after 15 minutes, cook until golden brown

Serve and enjoy!!!

{healthier} Egg Salad

What you’ll need:

10 hard boiled eggs chopped roughly

1/2 C non fat plain Greek yogurt

1/2 C stone ground mustard (I used jalepeno flavored)

1 Tbsp onion powder

1/2 Tbsp dill weed

Pinch of sea salt

1 Tsp ground black pepper

1 Tsp garlic salt

1 pickle spear chopped finely ( I used famous Dave’s sweet hot pickles)

Mix all ingredients together and refrigerate for a few hours to overnight

I served mine on whole wheat ciabatta rolls and a piece of butter lettuce on each sandwich

Enjoy!!!

One pot veggie pasta {vegan}

What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot

Over medium high heat bring to a boil

Add peas

Start stirring

Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve

Enjoy!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!

Raspberry Swirl Cheesecake with Lemon Shortbread Crust

What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}

2 Tbsp of unsalted butter melted

2 Tbsp Sugar (divided)

2 8 oz packages of cream cheese

1 can (14 oz) sweetened condensed milk

2 Tbsp heavy whipping cream

1 TSP vanilla

1 Pint raspberries

What you’ll do:

Heat oven to 350

Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter and mix thoroughly

Press cookie mixture into a springform pan

Bake crust for at least 10-15 until light golden brown

While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add whipping cream and vanilla and mix well

In a separate bowl mash raspberries and 1 Tbsp sugar

Remove Crust from oven and add cream cheese mixture

Swirl on raspberries

Cover with plastic wrap and refrigerate for at least 3 hours

Enjoy!!!

Homemade Pickles

What you’ll need:

6 C white wine vinegar (you could use plain white vinegar also it will just have a slightly stronger taste)

2 Tbsp dried dill

2 Tsp dried coriander

2 Tsp dried mustard seeds

2 Tsp black peppercorns

2 Tsp red pepper flakes

1 Tsp sea salt

2 Tbsp honey

2 garlic cloves

1 lemon juiced

1 habanero pepper sliced

2 red jalapeño’s sliced

1 English cucumber sliced into chips

1 red onion sliced thinly

1/2 bunch fresh cilantro (optional)

What you’ll do:

In a medium sauce pot mix together vinegar, honey, garlic and all spices

Bring to a boil, boil for 1-2 minutes and remove from heat

Let liquid cool

In a large jar place the red jalapeño’s, habanero and cucumbers

Squeeze the lemon juice on top and add the rind if desired

Add fresh cilantro

Pour pickling liquid until all cucumbers are covered and close jar

Refrigerate for at least 12 hours and enjoy for up to 4 days

To make the onions follow the same steps (I left of the cilantro in my onions)

Rosemary Mashed Potatoes

What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary

Enjoy!!!

Crab Topped Baked Halibut

What you’ll need:
1 halibut filet (about 1/2 lbs)

2 C crab meat (you can use fresh, canned or imitation)

1 stick of unsalted butter (I use vegan butter) softened

1/4 C italian bread crumbs

1 shallot diced

2 green onions chopped

2 cloves of garlic chopped finely

1 red jalapeño seeded and diced finely

1/4 C shredded Parmesan cheese

1/2 lemon (juiced)

Sea salt

Black pepper

4 ramekins

What you’ll do:

Heat oven to 400

Cut the halibut into 4 equal pieces

Place one piece at the bottom of each ramekin

Pour the lemon juice over each piece of halibut

Sprinkle with salt and pepper

Top each piece of halibut with crab, fill the ramekin

In a small bowl mix together: butter, shallots, garlic, onions, jalapeño, bread crumbs and Parmesan cheese

Spoon mixture into the ramekins

Sprinkle with a few more bread crumbs

Bake @ 400 for 15 minutes covered

Take cover off and increase heat to 500, bake an additional 5 minutes until golden brown

Remove from oven and enjoy!!!!