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March 20, 2015

Pantry Linguini with Clam Sauce

As much as I try to cook with the freshest possible ingredients, there are days when a trip to the store is long overdue and the refrigerator is sparse. Those are the days that call for pantry pasta dinners and this linguini with clam sauce is my son’s favorite. I am his hero whenever I make this. (As you can see from the photo, I actually used spaghetti since I didn’t have any linguine on hand, but calling it “spaghetti with clam sauce” didn’t quite have the same ring as “linguine with clam sauce.” ) Sometimes I wonder why I bother making more complicated meals when my kids are totally content with simplicity. I always make sure to keep my pantry stocked with several cans of canned clams just for days when I need to throw together a quick dinner. While nothing really beats the flavor of fresh clams, canned clams are still delicious and so much more convenient. The wonderful thing about this pasta is that if you have canned clams, white wine, and fresh parsley, you probably have everything else on hand to pull this together. I would not recommend substituting dried parsley for the fresh as the fresh parsley really adds a brighter flavor and a sprinkle of color. From start to finish, this meal takes 15 minutes tops to prepare. So many things to love about this pasta!

Pantry Linguini with Clam Sauce

Ingredients

¼ cup extra-virgin olive oil
3 cloves garlic, minced
⅛ teaspoon crushed red pepper
3 6.5-ounce cans chopped clams
⅓ cup white wine
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon kosher salt
⅛ teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
12 ounces linguine or spaghetti, cooked according to package directions
squeeze fresh lemon juice
extra chopped parsley for garnishing

Instructions

In a large pot or saute pan, warm the olive oil over medium heat. Add garlic and red pepper and stir for 1 minute, until fragrant. Add undrained clams and juice, wine, basil, oregano, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally. Add parsley and simmer for an additional minute.
Add noodles and a squeeze of fresh lemon juice. Toss and cook until heated through. Season to taste with additional salt and pepper. Serve with additional chopped parsley and crushed red pepper, optional.

Notes

adapted from Southern Living

link

August 28, 2014

Chipotle Chicken with Mango-Tomato Salsa

Let’s try to squeeze in just a few more summer meals before the season nearly ends. This chipotle chicken with mango-tomato salsa is a little spicy, a little sweet, and very refreshing. Sur la Table was featuring half-off some of their cooking classes and Ryan and I took advantage of it by going on a double date with some friends. We took the Fresh & Healthy Mexican Cooking class. To be honest, I really don’t feel like I learn a whole lot about cooking from the cooking classes, but I do feel that the classes are a fun way to gain exposure to new types of dishes and flavors that I don’t usually cook. Take this chipotle chicken dish for example. Usually Ryan and I steer clear of dishes that mix savory and sweet, but we loved the combination of flavors in this particular dish. The sweetness of the mango is a nice contrast to the subtly smoky and spicy chicken and it helps to bring brightness to the whole meal. Just shows how our tastes evolve and change over time.

The chicken is marinated in a pureed sauce of fire-roasted tomatoes, onions, chipotle chiles in adobo sauce, and a variety of spices. We did not puree the ingredients into smooth sauce when we made the marinade in class, but I feel that the pureeing step is helpful in getting the marinade to adhere to the meat. It is important to allow time for the marinade to cool before pouring it over the chicken in order to avoid heating the chicken. This is a great marinade with or without the mango-tomato salsa, but the salsa really does add an element of complexity to the chicken. The mango-tomato salsa is also a great summer salsa to enjoy with some tortilla or pita chips. Serve the chicken with a fresh salad on the side for a vibrant and healthy meal.

Chipotle Chicken with Mango-Tomato Salsa

Serves: 8

Ingredients

Chicken Marinade

1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, minced
1 15-ounce can diced fire-roasted tomatoes
½ cup cider vinegar
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 chipotle chile in adobo, diced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh lime juice
3-4 pounds boneless skinless chicken thighs

Mango-Tomato Salsa

1 ripe mango, peeled and diced into ¼-inch cubes
½ medium red onion, peeled and minced
1 jalapeño pepper, seeded and minced
2 roma tomatoes, diced
¼ cup minced cilantro
2 tablespoons fresh lime juice
kosher salt and ground black pepper to taste

Instructions

Chipotle Chicken

In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about ⅓, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
Transfer to a blender or use an immersion blender to puree marinade until smooth.
In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
Serve with Mango-Tomato Salsa.

Mango-Tomato Salsa

In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.

Notes

adapted from Sur la Table

August 4, 2014

Easy Baked Tofu with Soba Noodles

This Easy Baked Tofu with Soba noodles is one of our new favorite simple weekday meals. Ryan used to be a tofu skeptic, but he has since come around after discovering how flavorful it can be. The whole family loves this dish and the best part is that it only requires only a few ingredients and a few minutes of prep time. After the tofu is baked, it becomes golden brown and crispy around the edges and pairs perfectly with the sesame soba noodles. The key to achieving golden and crisp tofu is leaving enough space between each piece of tofu as it bakes. If the pan is overcrowded, the cooking process becomes more similar to steaming and the tofu will still be flavorful, but the edges will remain soft. This simple and delicious dish can be enjoyed warm or at room temperature.

Easy Baked Tofu with Soba Noodles

Ingredients

For the tofu:

1 pound block firm tofu
1½ tablespoons tamari or soy sauce
1½ tablespoons ketchup
1½ tablespoons toasted sesame oil

For the soba noodles:

9 ounces soba noodles (3 3-oz. bundles), cooked
1½ tablespoons soy sauce
1½ tablespoons olive oil
1 teaspoon sesame oil
¼ cup chopped scallions

Instructions

Preheat oven to 400.
Cut the tofu into ½-inch cubes and arrange in a single layer on a large baking sheet.
Whisk together the tamari, ketchup, and sesame oil. Pour over the tofu and use a rubber spatula to turn and evenly coat each piece of tofu.
Bake uncovered for 25-30 minutes, using a metal spatula to gently flip the tofu once or twice for even baking.
While the tofu is baking, whisk together the soy sauce, olive oil, and sesame oil for the soba noodles.
Pour the soy sauce mixture over noodles and toss to coat. Add the baked tofu and scallions and toss once again. Garnish with additional green onions and sesame seeds, if desired.

Notes

adapted from The Moosewood Restaurant Cooking for Health