Doing Dinner #3: Linguine + White Clam Sauce

One of the things I enjoy most is making dinner with my mom to make Sunday nights happier...

Tonight, we made linguine with clam sauce!

Linguine with White Clam Sauce

(adapted from here)

Ingredients:

• 1/4 c. olive oil
• 1/2 c. (1 stick) butter
• 1 bunch of garlic, minced
• 2-6.5 oz. cans chopped clams
• 1-10 oz. can whole baby clams
• 1 tsbp. oregano, chopped
• 1 bunch parsley, chopped
• 1/2 tsp. red pepper flakes
• 1/4-1/2 tsp. salt, to taste
• 2-12 oz. boxes whole wheat linguine
• Grated Parmesan

Method:

1. In a medium saucepan over medium-low heat, melt the butter in the olive oil.
2. Add the garlic and cook until golden (DO NOT burn!)
3. Add the clam juice, oregano and parsley; simmer for 5 minutes.
4. Add the clams, pepper flakes and salt, and cook until heated through.
5. Cook pasta according to package directions and drain.
6. Return pasta to pot and combine with clam sauce.
7. Serve and top with Parmesan!

NOTE: My mom and I have a tendency to automatically add more red pepper and garlic than what the original recipe calls for, so adjust accordingly. We like our garlic!

YUM.

I hope everyone's weekend was as good as mine!

Doing Dinner #2: Creamy Spinach and Broccoli Lasagna

My Mama always comes home from work so tired and usually hungry. I feel bad whenever she makes dinner, so lately, I've been making it! Here are the results:

Look at all of that ooey, gooey, cheesy goodness!

One of my favorite magazines ever is Woman's Day. I found their recipe and decided to give it a go!

Creamy Spinach and Broccoli Lasagna
(adapted from Woman's Day)

Makes: 4 very large portions

Ingredients:

• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 4 cloves of garlic, finely chopped
• 1/4 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1 12-oz. package frozen spinach
• 1 12-oz. package frozen broccoli
• 1 15-oz. container or 425 g reduced fat ricotta cheese
• 1 1/2 c. shredded part-skim mozzarella
• 1/2 c. grated parmesan (original recipe asked for romano, so pick whichever because all cheese is good)
• 1 c. 1% milk
• 4-oz. (half a brick) reduced fat cream cheese, cut into pieces
• 1/8-1/4 tsp. ground nutmeg
• 8 no-boil lasagna noodles

Method:

1. Heat the olive oil in a large skillet over med-low heat. Add the onion, salt and pepper; cook and cover, stirring occasionally, until tender (about 6-8 minutes).
2. Meanwhile, thaw the broccoli and spinach. Squeeze excess water out of the spinach and drain the broccoli. Roughly chop both and place into a large bowl. Mix in the ricotta, 1 c. mozzarella and 1/4 c. parmesan.
3. Add in the garlic to the onion mixture and cook for an additional minute.
4. Add the milk to the onion mixture and stir to combine. Bring to a simmer and mix in the cream cheese, nutmeg and remaining 1/4 c. parmesan.
5. Gently simmer (don't boil!) until slightly thickened (2-3 minutes).
6. Preheat oven to 425° F.
7. Spread 1/2 c. of cheese sauce onto the bottom of an 8"x8" baking pan. 
8. Place two noodles on top; layer with 1/4 remaining cheese sauce, 1/4 ricotta mixture and two more noodles. Repeat thrice. (note: completely cover each noodle, or else they will turn leathery)
9. Sprinkle the top with the remaining 1/2 c. mozzarella.
10. Cover with tin foil and bake about 25 minutes.
11. Take off the tin foil and bake an additional 10 minutes, until the top is golden brown.
12. Test the noodles for doneness: if a knife does not go through easily, replace the tin foil over the top and put back in the oven until noodles are tender.

 Done!

Exposure got all wonky... But look at the layers of deliciousness!

This lasagna reminded me of fettucini alfredo a bit. The four types of cheese made it really, really good!

Happy cooking!

xx Lindsay

Doing Dinner #1: Baked Pasta with Kale

Woman's Day, you never fail to please me! I don't think I've ever tried a not-so-good recipe from this magazine. Ever.

The Casserole Queens are forever my new favorite heroes. Not only do they wear cute dresses, but they share yummy recipes, too!

Baked Pasta with Kale
(adapted from here)
Makes: 6 large servings

Ingredients:

• 1 16-oz. box penne or other cute, non-noodle pasta
• 1 bunch of kale, washed, stems removed, cut into 2-inch pieces
• 1 tbsp. olive oil
• 1 large onion, chopped
• 1/2 tsp. Kosher salt
• 1/2 tsp. black pepper
• 4 cloves garlic, finely chopped
• 1 tbsp. all-purpose flour
• 1 c. 1% milk
• 1/2-1 tsp. crushed red pepper flakes
• 1 14.5-oz. can diced tomatoes
• 1 c. reduced fat ricotta
• 1 c. shredded part-skim mozzarella
• 1/2 c. grated parmesan

Method:

1. Cook the pasta according to box's directions, but add the kale to the water during the last 3 minutes of cooking. Drain and return to pot.
2. Heat 1 tbsp. of olive oil in a large skillet. Add  the onion, salt and pepper; cook, covered, stirring occasionally, until tender (about 6-8 minutes).
3. Stir in the garlic and cook for 1 minute.
4. Sprinkle the flour over the onions, and cook, stirring constantly, for 1 minute.
5. Still stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened (2-3 minutes). Meanwhile, preheat the oven to 350° F.
6. Stir in the crushed red pepper.
7. Add the sauce to the pot containing the pasta and kale; toss to coat. Drain the tomatoes and add to the pot, along with the ricotta and mozzarella. Toss to combine.
8. Pour into a 9"x13" casserole dish. Sprinkle with the parmesan and bake until heated through and golden brown at the top (20-25 minutes).

Yay!

SOO good. I added 1 tsp. of red pepper flakes because I like spicy food. If you don't like things spicy, stick to 1/2 tsp.

Kale doesn't get mushy, like spinach, when you cook it, and it's good for you, too!

Happy cooking!

xx Lindsay