Monday, September 26, 2011

Linguine with clam sauce (and salmon!)

• 2 – 10 oz cans of clams, drained, juice reserved• 3 cloves garlic, minced• Chopped parsley• 2 tbsp butter• 2 tbsp olive oil• ¾ c. white wine• ¾ c. heavy cream• Juice of ½ lemon• Linguine or spaghetti• Salt and pepper to taste

I added leftover grilled salmon and only used one can of clams.

· Cook pasta according to package directions
· Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
· Add the clams and garlic, cook about 3 minutes
· Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”
· Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
· Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through
· Serve over pasta

Chicken curry with apples and raisins

1 medium yellow onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder, divided
4 boneless, skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound small red potatoes, quartered
1 large tart cooking apple, chopped
1/3 cup golden raisins
1 cup sour cream
2 tablespoons fresh cilantro, minced

In a small skillet, sauté the sliced onion in the olive oil on medium heat, about 7 minutes. Season with 1 teaspoon of the curry powder.
Season the chicken with the remaining curry powder, salt, and pepper.
Place the potatoes, apple and raisings in the slow cooker, and add the seasoned chicken and onions.
Cover; cook on Low for 6 to 8 hours (or on High 3 to 4 hours).
Prior to serving, remove the chicken and potatoes and set aside, covering to keep warm.
Add the sour cream to the remaining juices in the stoneware, whisking until smooth. Cook on High for 10 minutes or until warmed throughout.
To serve, spoon the sour cream sauce over the chicken and potatoes and garnish with the cilantro.

Biscuits and gravy

1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Pork Sausage Crumbles
1/4 cup flour
2 1/2 cups milk
Salt and ground black pepper to taste

Bake biscuits according to package directions.
Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.