Easy Linguine With Clam Sauce

When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish teenage girl and that was the end of that.  Well this dish made me love clams again.  I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!

Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.  I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!

Live in the sunshine, swim in the sea, drink in the wild air

Ralph Waldo Emerson

Easy Linguine With Clam Sauce

Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, dinner, Main Course
Cuisine American, Italian, Mediterranean

Ingredients
  

  • 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
  • 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
  • 3 cloves garlic Diced
  • 1 tbsp. olive oil Extra Virgin Olive Oil
  • 1/2 cup White Wine I use a good Chardonnay
  • 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
  • 1/4 tsp. Red Pepper Flakes
  • 1 Lemon
  • Salt and Pepper To taste.
  • Shredded Parmesan Cheese To taste.

Instructions
 

  • Set a large pot with salted water to boil for the pasta.
  • Cook the pasta and reserve a cup of the pasta water for later.
  • Heat the oil in a large skillet with a cover.
  • Add the garlic and red pepper flakes and sauté until garlic is translucent.
  • Add the white wine and simmer a few minutes.
  • Add the reserved water. Bring to a boil
  • Add the clams and cover the pan.
  • Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
  • If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
  • Add the juice of half of a lemon.
  • Take off the heat and add the pasta to the pan and very gently toss.
  • At the last minute, add the parsley, some lemon zest and serve.
  • Garnish with lemon and grated parmesan cheese.

Notes

This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. 
Goes great with a Chardonnay and crusty bread. Enjoy!
Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)
Keyword Allergy Friendly recipe, clam chowder, family dinner, food and wine, gluten free recipe, home cooking, Italian dinner, italian recipe, sunday gravy, spaghetti sauce,, linguine with clam sauce, mediterranean food, mediterranean recipe, pasta, pasta dinner, seafood, shellfish, simple meal

GREAT GLUTEN FREE PANCAKES

I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!

We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.

I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.

I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.

What nicer thing can you do for somebody than make them breakfast?

Anthony Bourdain

Great Gluten Free Pancakes

With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American

Equipment

  • 2 Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • Griddle or skillet Waffle Iron if you decide to make waffles instead

Ingredients
  

  • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
  • 1 tbsp. Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 tbsp. Melted Butter
  • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
  • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
  • 1 large egg
  • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
  • Chocolate Chips, blueberries, bananas Optional ideas

Instructions
 

  • In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
  • Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
  • Combine the milks with the vanilla and the butter.
  • Add the egg to the milk mixture and whisk together.
  • Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
  • Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
  • I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
  • This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
  • These are best if eaten right away.
  • Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
  • Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

Notes

These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
Allergens: Dairy, Egg
Keyword Allergy Friendly recipe, Breakfast, cajun recipe, Family Friendly Gluten Free, Gluten Free Breakfast, Gluten Free Pancakes, gluten free recipe, Gluten Free Waffles, Pancakes

The Easiest Homemade Barbecue Sauce

This barbecue sauce has been a staple in our house for years. It is so easy to make and easily adaptable. Everyone loves it and it freezes wonderfully. It is great on chicken, spareribs, hamburgers, shrimp and even cauliflower!

Almost Everybody’s Happy to Be a Fool for Barbecue

-Jack Nicholson-

The Easiest Homemade Barbecue Sauce

This basic barbecue sauce is easily adaptable and great on chicken, ribs, burgers and cauliflower!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American

Ingredients
  

  • 2 tbsp. Avocado oil vegetable or canola will work too
  • 1 Shallot finely chopped, (onion will work too)
  • 3-4 cloves Garlic finely minced
  • 2 cups Ketchup
  • 3/4 cup Apple Cider Vinegar (I have used red wine vinegar in a pinch and it was great)
  • 1/2 cup Worcestershire Sauce
  • 1/2 cup Brown Sugar White sugar will work also.
  • 1 1/2 tbsp Chili Powder
  • 1/2 tsp Cayenne Pepper I have used Tabasco Sauce instead on many occassions.
  • 1/2 tsp Cumin
  • 1/2 tsp red pepper flakes optional
  • Salt and Pepper to taste

Instructions
 

  • Heat the oil over medium heat and saute the shallots for about three minutes
  • Add the garlic and sauté for another few minutes until translucent.
  • Add the Ketchup, Vinegar, Worcestershire Sauce, sugar, chili powder, cayenne and cumin, red pepper flakes, salt and pepper. (Don't put the vinegar first, the smell will burn your eyes. Like cutting onions x 100)
  • Mix and bring to a soft boil, then reduce heat and let simmer for at least 20 minutes. It will thicken up.
  • Makes about 3 cups.

Notes

This recipe is easily adaptable and freezes great. I hope you enjoy it!
Keyword barbecue,, dinner, easy recipe, family dinners, food allergy friendly, gluten free, grilling, home cooking, vegetarian friendly

Baking Tip – How to cut the perfect brownie.

I know this sounds silly, but ever since someone told me about this trick, I use it every time. As a parent of a child with food allergies, I always bring the snacks….so I make a lot of brownies. I tend to cook brownies a bit underdone on purpose, which is our family’s preference. The trick is to use a plastic spoon when cutting them. The edges come out perfect and clean and the brownies do not stick to the knife. It is miraculous. Give it a try next time you are making brownies or blondies, you will be amazed.

 

It is no bad thing to celebrate a simple life – J.R.R. Tolkein

 

Trattoria Il Lucano – Rome Restaurant and Food Allergy Review

As we were walking back from the Pantheon one night on our recent life-changing trip to Rome, the kids were starving and I didn’t have any idea where we could eat. Before our trip I studied and searched for restaurants that would accommodate our family and their food allergies (Peanuts, tree nuts, carrots, cucumbers, soy, gluten, legumes, eggplant and zucchini). Italy is known for being very food allergy friendly but information on specific restaurants is hard to find, so I tried to find blog information and there was a few, but it was outdated and limited. So I looked for restaurants that were recommended by friends or had good reviews and reached out to them. Then I made a master list of the places that I wanted to visit and nearby restaurants that were food allergy friendly. (We made the food allergy cards and they were great but only used them once). It was good old fashioned leg work that got the job done. I will share my hard work with you all to save you some time.

I did a lot of prep work, but on this day I had run out of ideas. It was raining and we took a risk and stopped in at Trattoria Il Lucano and asked if they could accommodate us. We lucked out and it was a fabulous meal.

Our waiter was named Mimo and he was so much fun. He suggested that my husband try the steak which they cook at the table. We got the caprese salad, cacio e pepe, pizza and lots of house wine! Always get the house wine. We sat outside under the awning and had a fabulous meal despite the uncertainty at the beginning. My husband is still dreaming of the steak!

The only time to eat diet food is while you’re waiting for the steak to cook. – Julia Child