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!
- The Dish: Susan Feniger’s Black Pepper Clams (cbsnews.com)
- PotL◑◑k Clams – A Must Try! (potlook.wordpress.com)
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.
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.
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.
Today was an exceptionally great day at the gym – it was empty, like became completely empty and I was the only person there so I stayed for two and a half hours. There are these really really irritating people who frequent the gym, including this woman who uses the place to train people and takes up half the place and is loud. But mostly takes up half the place and all the mat area and it is really annoying. This may seem like an odd complaint, but this is not a public gym, it is for the people who live in the co-op and there is a small additional fee to use. It bugs me that someone wants to use it as her personal office for her business.
Anyhoo, this tillapia can be used a multitude of ways – fish tacos, plain, maybe with some scallion -pea and lemon zested rice, or on sandwiches. I am doing the latter, since the husband wanted to grill it if we were going to have the fish tacos and it was kinda cold today and we haven`t used our grill yet and no clue if there is propane left in the tank from the summer so I nixed it. It`s super fast and easy.
this is the last of my sandwiches for the week and I had some really nice campari tomatoes and avocados and goat cheese and it`s all on a sandwich and all super easy.
Nope, didn`t do an On Deck this week. My day was too busy at work and I was not going to cook Saturday anyhow as we went to a dinner party. My plans this week are kinda sketchy, so we`ll see what I do.
I had seen a recipe for a portobello mushroom burger with cabbage slaw online and got some mushrooms to make something similar as I thought they would be a good use for all that basil-mint pesto I made the other day. I was tired since I did not get to the gym until late and this seemed as good of day as any to make this. I roasted some asparagus and made a simple salad to go with.