Last night we needed a little something to cheer us up as we geared up for day 10 with no pay check in sight. Clams are amazingly tasty and inexpensive. We found Bumblebee Clams for 1.25 a can.
Cost of this meal: approx. $2.00 a person. Light some candles, serve ice water in wine glasses with a slice of lemon and try to relax.
1 pkg. Linguine (cooked according to pkg. directions)
2 cans, 6.5 oz. minced clams with juice
1/2 medium onion, diced fine
2 cloves garlic, minced
olive oil (or dry saute)
salt and pepper to taste
Fresh Parsley
In a medium pan, add a little olive oil and saute onion and garlic until onion is translucent. Add clams with their own juice and simmer for about 10 minutes until the liquid reduces a bit.
While the sauce is simmering, cook linguine according to package directions.
When the sauce has reduced, add salt and pepper to taste. We had some Trader's "4 buck chuck" white wine on hand; horrible to drink, great for cooking...so, we threw that in for flavor.
Add parsley and stir sauce just before serving.
Serve hot over linguine with No Knead Bread and Green Salad. Serves 4.
1 cup hot water in an oven proof baking dish
Combine warm water, yeast, honey, and salt in a medium to large bowl. Let sit 5 minutes or until yeast is disolved.
Add 3 cups of flour, stir to combine (DO NOT KNEAD). Dough should be soft, but still form a ball. If too wet, add 1/4 cup xtra flour a little at a time until consistency is that of a soft dough.
Cover with a damp tea towel and let rise 1-2 hours until double in bulk.
Turn dough out onto a floured piece of parchment (if you don't have parchment, upturn a cookie sheet and lightly flour that). Form dough with floured hands, into a round or oblong form.
Dust with flour and make three or four shallow cuts across the top (this allows air to escape while cooking).
Slide parchment onto hot baking stone or upturned cookie sheet. Place baking dish with hot water in bottom of oven. Bake in a preheated oven at 450 for 25 minutes. Allow bread to cool completely before slicing.
*variation: For more of an artisan crumb, leave out the whole wheat flour and do not preheat the oven. Instead, place bread and water in when you turn it on.
If you have any recipe ideas for the furlough or if you make one of ours and like it, please let us know in the comment section! If you are furloughed let us know what agency you work for (or are not working for, as the case may be at the moment) and how you are coping! Maybe even toss in a little furlough humor if you have any. We could use that.
Cheers,
Mary and Steve
2 cans, 6.5 oz. minced clams with juice
1/2 medium onion, diced fine
2 cloves garlic, minced
olive oil (or dry saute)
salt and pepper to taste
Fresh Parsley
In a medium pan, add a little olive oil and saute onion and garlic until onion is translucent. Add clams with their own juice and simmer for about 10 minutes until the liquid reduces a bit.
While the sauce is simmering, cook linguine according to package directions.
When the sauce has reduced, add salt and pepper to taste. We had some Trader's "4 buck chuck" white wine on hand; horrible to drink, great for cooking...so, we threw that in for flavor.
Add parsley and stir sauce just before serving.
Serve hot over linguine with No Knead Bread and Green Salad. Serves 4.
Mary's No Knead Bread
1 1/2 cups warm water (100 degrees)
scant Tbs active dry yeast
drizzle of honey or tsp or so of sugar (really, it's not rocket science)
1 tsp salt
3 1/4 cups all purpose flour (I usually sub 1 cup whole wheat)scant Tbs active dry yeast
drizzle of honey or tsp or so of sugar (really, it's not rocket science)
1 tsp salt
1 cup hot water in an oven proof baking dish
Combine warm water, yeast, honey, and salt in a medium to large bowl. Let sit 5 minutes or until yeast is disolved.
Add 3 cups of flour, stir to combine (DO NOT KNEAD). Dough should be soft, but still form a ball. If too wet, add 1/4 cup xtra flour a little at a time until consistency is that of a soft dough.
Cover with a damp tea towel and let rise 1-2 hours until double in bulk.
Turn dough out onto a floured piece of parchment (if you don't have parchment, upturn a cookie sheet and lightly flour that). Form dough with floured hands, into a round or oblong form.
Dust with flour and make three or four shallow cuts across the top (this allows air to escape while cooking).
Slide parchment onto hot baking stone or upturned cookie sheet. Place baking dish with hot water in bottom of oven. Bake in a preheated oven at 450 for 25 minutes. Allow bread to cool completely before slicing.
*variation: For more of an artisan crumb, leave out the whole wheat flour and do not preheat the oven. Instead, place bread and water in when you turn it on.
If you have any recipe ideas for the furlough or if you make one of ours and like it, please let us know in the comment section! If you are furloughed let us know what agency you work for (or are not working for, as the case may be at the moment) and how you are coping! Maybe even toss in a little furlough humor if you have any. We could use that.
Cheers,
Mary and Steve
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