I’m sorry, but I respectfully disagree that today should be Tuesday, because it certainly feels like it should be, at the very least, a Wednesday, if not a Thursday or Friday. But if it’s Tuesday, it must be time for the ARF/5-A-Day roundup, and it is.
The Chocolate Lady starts us off this week with a recipe that is sure to make Food Network Celebrity Chef Paula Deen proud with a capital P. Go on and check out how she made them.
Stoneview joins us tonight for the first time with her Potato Tacos – yum!
What Smells So Good is back this week, this time with a sweet take on pork chops, accompanied by something I have never heard of Tahitian Black Rice.
Cook. Craft. Enjoy. is back this week with something that I am definitely going to be making soon (The Husband’s dislike of eggplant notwithstanding!), Eggplant Pomodoro:
Given his recent muffin kick, these Blueberry Muffins from Claire at Cooking Is Medicine are going to be right up Nicholas’ alley:
Teczcape combines sweet and savory with the very ARF/5-A-Day friendly Citron Honey Chicken:
And as for me? I stuck with a pasta dish for tonight’s ARF/5-A-Day contribution. Until my new kitchen gets a little more, ahem, organized, I’m trying to keep dinners simple. This recipe for Linguine with Clam Sauce from Southern Living magazine was contributed by a guy who was trying to recreate dishes he had on his honeymoon with his bride in Italy. So what makes Linguine with Clam Sauce so ARF/5-A-Day friendly? The half-pound of mushrooms, thankyouverymuch. I loved the juicy, robust flavor this recipe gave the mushrooms, and would have gladly eaten a plate of them completely on their own. That would have made my mushroom-hating husband very happy as he told me he liked the dish, “except for all those mushrooms.” And here I thought I was good about giving him hardly any! That, and I thought they might blend in with the clams a bit and go undetected. Fat chance!
The only change I would make with this recipe is with the clams — it either needed more or whole ones instead, because they were quite undetectable. Typically, Italian pasta recipes that have fish in them do not have Parmesan cheese, but I throw those rules out the window (the only rules are our tastebuds!), and this recipe happily includes it as written. Enjoy!
Linguine with Clam Sauce
Recipe courtesy of Southern Living, August 2006
1 (12-oz.) package linguine
2 (6 1/2-oz.) cans chopped clams
1 tablespoon butter
1/4 cup olive oil
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons crushed Italian seasoning
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed dried red pepper
Garnish: freshly grated Parmesan cheese
Preparation
Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside. Drain clams, reserving juice. Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
*1 tsp. dried Italian seasoning may be substituted.
Yield: Makes 6 servings
I feel the same way–It should be Friday or at the very least Thursday. Well, these wonderful recipes will help see me through this endless week–Maybe that meltingly succulent eggplant . . . .
Ummm…I woke up on Monday thinking it was Friday! That’s how long my week is. I guess being on call on Saturday messed my days up!
Great roundup. I’d love to have you share that awesome pasta with PResto Pasta Nights. Everyone would love it.
One of these days, I promise to get my act together enough to join ARF/5.