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Cook: Spaghetti with Clams

 

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So school has started.  And my bones ache, my feet ache, and my head aches.  Every day when I get home from work.

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I know I won’t get a lot of sympathy from the non-teacher crowd, but going back to work after a summer off is exhausting.  After relaxing for the summer, you are thrust full force into the school year.  The first weeks are typically pretty brutal.  It usually levels out towards the end of September, but until then I look for quick meals that I can easily make when I’m tired.

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This is dinner is just that.  It is nothing fancy.  In fact, it uses canned clams, but I love it.  It is packed with flavor and on the table in not time flat.  The meal is pretty much made in the time it takes to boil the water for your pasta!

Cook: Spaghetti with Clams

Ingredients

  • 1 box linguine
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 can clams
  • 1 bottle clam juice
  • freshly chopped parsley and grated Parmesan to garnish
  1. Boil water for pasta. Cook according to package directions. Reserve pasta water.
  2. Heat olive oil over medium heat.
  3. Saute garlic for 2 minutes.
  4. Add clams and heat through.
  5. Add clam juice and simmer until pasta is finished cooking.
  6. Once pasta is done, add it to the clams. If the mixture seems dry, add in some pasta water. Toss to coat.
  7. Garnish with some fresh parsley and freshly grated Parmesan.
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Bake: Blueberry Peach Granola Bars

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My mom and sister are almost birthday twins.  Their birthdays are just a day apart.  To celebrate this year, we went to the quaint town of St. Michaels, MD.  It is a short drive from DC and the perfect weekend getaway.  The town is on the water and has adorable shops, great restaurants, and a wonderful farmers market on Saturday mornings.

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One stand at the market was selling delicious peach bars. They had a crispy granola crunch and there was a little zing mixed in.  My mom and I were so perplexed by the taste, I was determined to figure out what ingredient was giving it that extra little zing.  After some contemplation (and a lot of eating!) I figured out it was ginger.

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I did my best to try to recreate these bars at home.  My CSA has had tons of blueberries and peaches, so this was an easy choice.  This will make a great dessert to add to school lunches too!

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Bake: Blueberry Peach Granola Bars

Ingredients

  • 5 cups of granola, fruit removed
  • 1/4 cup plus 2 tablespoons flour, divided
  • 1/4 teaspoon salt
  • 3 egg whites
  • 3 tablespoons syrup
  • 2 tablespoons canola oil
  • 6 medium peaches, diced
  • 1 pint of blueberries
  • 1/2 cup sugar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon cinnamon
  • 1/4 cup slivered almonds
  1. Preheat the oven to 375 degrees.
  2. Line a 13 x 9 inch pan with foil. Allow the foil to hang over the edge of the pan. Spray the foil with cooking spray.
  3. In a large bowl, stir together granola, 1/4 cup flour, and salt.
  4. In a separate bowl, whisk egg whites, syrup and oil until foamy.
  5. Pour egg whites over the granola and mix well to combine.
  6. Pour 3/4 of the granola mixture into the baking pan. Press the mixture into the pan.
  7. Bake for 15 minutes.
  8. Meanwhile, prepare the fruit. In a medium saucepan, heat peaches, blueberries, sugar, ginger, and cinnamon over medium heat.
  9. Stir mixture until peaches are tender, about 10 minutes.
  10. Stir in remaining flour and spread fruit mixture over cooked granola.
  11. Pour remaining granola over fruit and sprinkle with almonds.
  12. Bake for 25 minutes until bars are golden brown.
  13. Remove from oven and allow to cool before cutting into squares.
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Inspired by Brown Eyed Baker

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Cook: Summertime Vegetable Salad

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Remember that CSA I spoke of on Tuesday?  This is another gem to showcase the beauty of summer vegetables.  This salad is like biting into a summer garden (minus all the dirt and worms)!  I made this salad for a picnic we had a few weeks ago.  I like recipes that I can prep ahead of time and this one really held up.  The day before the picnic, I cut all the veggies, put them in separate bags, and kept them in the fridge over night.  I also made the dressing ahead of time.  The day of the picnic, I poured the dressing into the bowl, then opened up each bag and dumped it into the bowl.  On the day of the picnic, I had a salad ready to go in 2 minutes.  What surprised me most though, was that this salad was just as good the next day.  The vegetables used in this salad are harder and don’t get soggy after sitting in the dressing, so you could even make this a day ahead if you want.

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Bonus: There is no mayo in this salad, so it can stand to sit out for a bit at your picnic!

Cook: Summertime Vegetable Salad

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 tbsp honey
  • 3 garlic cloves, finely chopped
  • 2 limes, zested and juiced
  • 2 cans chick peas, drained and rinsed
  • 3 ears corn, cooked and removed from cob
  • 1 pint tomatoes, chopped
  • 1 medium zucchini, diced
  • 3 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives
  • salt and pepper to taste
  1. Prepare the dressing in the bottom of the bowl you will be serving the salad in. Whisk together olive oil, red wine vinegar, honey, garlic, lime zest, and lime juice.
  2. Add in chick peas, corn, tomatoes, and zucchini.
  3. Toss veggies to coat in dressing.
  4. Mix in basil and chives.
  5. Season to taste with salt and pepper.
  6. This salad keeps best covered in the fridge!
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Slightly adapted from How Sweet Eats

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Erin B in DC!

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