Good evening! I like to feature pictures of family and friends, though I may not have anything to say about them. In this case, the featured image is that of my granddaughter placing her late mother’s (our daughter) bracelet at a sacred fire. It’s one of our Indigenous traditions to honor our ancestors and loved ones who no longer walk with us here on earth.
As many of you are experiencing with physical distancing, my spouse and I are working from home. It seems that I am more busy now than when I was going to my office on campus. Teaching, collaborating, and meeting virtually has added another layer of tasks, but I am grateful for a job, to say the least. As for my time in the kitchen, I continue to create new recipes and search for ideas from magazines and cookbooks.
One of our favorite dishes is spaghetti (often linguine) and clam sauce. It was a recipe Dale brought to our marriage a few decades ago. It begins:
One bunch of green onions, three cloves of fresh garlic, a handful of chopped fresh basil leaves, 2 tablespoons (28g) butter, and 2 tablespoons (30mL) olive oil. Drain two cans of clams (1 can baby clams and 1 can of shredded clams). Reserve the liquid for the sauce. Set the clams aside to add later.
Saute the herbs seasoning vegetables, butter, and oil until soft.
Add 1.5 cup (354.88 mL) of white wine and the clam juice drained from the canned clams. Simmer the sauce until thickened. Cook your pasta, in salted water, to al dente. Once your liquids and herbs have thickened, add the clams. Drain pasta. Toss the pasta and the clam mixture.
The day before I prepared this dish, I had baked a dense seed bread. I sliced the bread and toasted it with rosemary butter (the rosemary and basil came from my window herb pots). We ate this with a simple romaine salad with a sesame-ginger dressing (really!) and a lovely, crisp Sauvignon Blanc. The aromas of this meal were sublime! Garlic, basil, rosemary, sesame, and ginger. Now, you might think that the sesame-ginger dressing would not be a fit. Somehow, it worked! Cheers!
I went to high school more than 40 years ago. My high school music teacher, Professor D. W. Bauguess, continues to be a great influence on me these decades later. We talk about many things from music, philosophy, food preparation to health and wellness. He shares his recipes for wellness. The one that catches my eye is his chocolates. Here’s the recipe. I have modified it a bit, because I don’t need the extra calories, and it’s rich enough!
2 cups (418g) extra virgin coconut oil
1/4 cup (1 stick/57g) salted butter (it calls for one pound!)
1.5 cup (360g) almond butter
16 ounces (452g) 100% cacao powder
5 tablespoons (65g) vanilla extract
1 cup (340g) honey
1 cup (322g) pure maple syrup (the original recipe calls for 2 cups honey)
Put on low heat until all is melted. I made a double boiler with two pans. That allowed for a slow melt. Do not let it boil or simmer!
One the ingredients are fully incorporated and melted, spoon into small muffin cups. If you have help, you can take the time to shape the chocolates. I simply dropped them from a teaspoon. Freeze for one hour, then put the frozen chocolates (in their muffin cups) in a sealed bag or lidded container. Place back into freezer. Enjoy from the freezer, or keep them in refrigerator. I like them cold and firm! Each, approximately, 1 teaspoon serving is about 92 calories each. This makes about 105 pieces. I added all the ingredients’ calories and divided that by how many pieces I made, so that comes to about 92 calories each. I could be wrong, though.
The chocolates are rich and luscious. I eat one a day. The cacao is high in antioxidants, and the other ingredients are pure and nutritious! Go with it, and enjoy! Thank you for reading my blog.