Fregula with Clams and Tomatoes

Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing.  Try it!

Back Road Journal

Spaghetti or linguini with clams is a very popular dish in most Italian restaurants, wherever in the world you may be dining.  The Italian island of Sardinia has its own version of pasta and clams known as Fregula (Fregola) Sarda con vongole. The dish can be found on the menu, whether you are in the tiniest seaside osteria or a fine resort restaurant.

Fregula Sarda is a pasta made from semolina rolled into rough, porous balls that are dried and then toasted until golden. They resemble couscous but are larger and heartier with a nutty taste. Once cooked they will have doubled in size with a chewy texture. The pasta can be found in Italian markets, specialty stores or online.

Fregula With Clams

  • 2 dozen small clams, purged and cleaned
  • 1 cup of water, plus extra as needed
  • 3 T. olive oil plus extra to drizzle
  • 1/2 small onion, chopped…

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Roasted Wild Ramps and Asparagus with Salmon and Wasabi Edamame Rice

I suppose this could be 3 separate posts, but I am too lazy for that, and made it all together, so 1 post it is. Besides, these all go together well.

Ramps are in their brief season, so I grabbed some and decided to roast them. I still have another half bunch that I will possibly make a pesto with.

This is all an impossibly simple dinner to make and it could be grilled if you have the weather for it. I`m roasting mine. Salmon, just foil-wrapped and roasted. Asparagus, just peel the ends and roast it. The rice, just add some lime, wasabi, and edamame. That`s it.

Ramps are so the best thing ever so get some and try this.

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Plating fail – I broke the salmon transferring to the plate.  Doh!

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Ginger-Garlic Bok Choy with Soba

This final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.

This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.

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Salmon Burgers with Wasabi Avocado Mayo

I’m doing this whole post via iphone so am keeping it short

This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.

I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.

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Roasted Aparagus and Egg Sandwiches

I saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea, I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.

This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.

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Sea Scallops with Sweet Corn – Summer Squash Hash

I have two confessions to make. One, I like fried rice from Chinese take out / delivery joints. And I ate said fried rice last night instead of cooking. But that’s because I didn’t get to the gym until 9pm and home until after 11. So I ordered. This was faintly exciting as I have not had fried rice in over a year and a half, yet at the same time I was kinda loathe to get it. Whatever.

The other is corn. I like canned corn. I prefer it to frozen which I think has a chewy and odd texture that is not like any fresh corn. I used canned corn in this because fresh corn is not in season.

This is pretty fast and easy and perfect in the summer. It’s a good way to make use of Thai basil if you have it growing, which I did over the summer when I first made this. I stuck with regular basil today.

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Roasted Cauliflower Mash + Roasted Asparagus and Shiitake Mushrooms + Poached Eggs

I am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.

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