Week of June 14, 2009

We were out of town last weekend, and I didn't get to my menu plan as I had a horrible sore throat and didn't cook much last week. I'm hoping this week is a different story! Here's what we have planned:

Sunday: Smokey Beef Tacos
Monday: Leftovers
Tuesday: Asian Noodle Salad with Chicken and Cilantro
Wednesday: Out at Preschool Barbecue
Thursday: Cayenne-Rubbed Chicken with Avocado Salsa
Friday: Grilled Steak with Sesame Broccoli
Saturday: At a friend's for a Barbecue

Seeing as we have a ridiculous amount of rhubarb growing in our backyard, I have been on the lookout for some new recipes. I'm not a big fan of rhubarb, so if I'm going to eat it, it must be paired with another flavour to somewhat disguise the rhubarb tart-ness. I'm liking the looks of this Rhubarb Rasberry Crisp, and also the Rhubarb and Blackberry Snack Cake.

Linguine with White Clam Sauce

I found this recipe for Linguine with Clams and Bacon a few months ago and was disappointed that after what seemed like eons searching I couldn't find white clam sauce anywhere in Ottawa. So I searched around on the web a bit and tried a few things, and eventually came up with this recipe that I really loved. In all honestly, I LOVED it and thought it was possibly the best linguine with clam sauce I've ever had . . . but my non-East-Coast husband was not a huge fan of the meal. He was respectful enough to eat a plateful, though. The Things weren't instant lovers of it either, but I didn't really care.

Cuz like I said. I LOVED IT!!!

After a long visit in Nova Scotia this summer, I'll have these kids eating clams yet, mark my words.

• 2 tablespoons butter or margarine
• 1 large clove garlic, minced
• 2 tablespoons flour
• 2 6.5 ounce cans of chopped clams
• 1/4 cup dry white wine
• Milk
• 1/4 cup finely chopped parsley
• 1/2 teaspoon thyme
• Salt and pepper
• 1 pound linguini cooked al dente

Cook the linguine to al dente.

1. While the pasta is cooking, make the sauce
2. Drain clams, reserving the liquid.
3. Combine clam juice with milk to equal two cups of liquid.
4. Melt butter in a small saucepan.
5. Add garlic and cook for one minute.
6. Add the flour and cook for two minutes.
7. Add parsley, thyme, salt and pepper and simmer for ten minutes.
8. Add the clams and heat through.
9. Serve over linguine.