Ash Wednesday = Feb 17 - need meatless meal ideas

[PollyannaMom]

RI tastes of the sea in a slurpy yum yum manner. I first had it in CT of all places and it became a necessity every time we visited the smallest state in the union .

Really easy and fast to make; after the first time no recipe needed. Best with fresh clams but whole canned ones will do in a pinch. Here’s one recipe that’s simplicity itself and do follow @RedAngie’s lead and use a bottle or two of clam juice as a base:


Rhode Island Clam Chowder
By Sam Sifton
YIELD 8 to 10 servings
1 hour
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
TIME
INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
1⁄4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed 1⁄2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1⁄4 cup chopped parsley.
PREPARATION
Step 1
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Step 2
Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Step 3
Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.

Step 4
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
Step 5
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
Step 6
When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
Step 7
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
PRIVATE NOTES
Leave a Private Note on this recipe and see it here.

https://cooking.nytimes.com/recipes/1016718-rhode-island-clam-chowder
Still tastes good without the bacon/salt pork and sometimes I add smoked paprika as a substitute for the meat.

Thanks!

 

[FigmentSpark]

Tonight we will have sheet pan baked shrimp and vegetables (onion, bell pepper, asparagus, broccoli) with Cavendars Greek seasoning.

Love Cavenders Greek seasoning on so many things. Having trouble finding it in Canada, though And I’m on my last shaker of the stuff.

 

[mumto3girls]

RI tastes of the sea in a slurpy yum yum manner. I first had it in CT of all places and it became a necessity every time we visited the smallest state in the union .

Really easy and fast to make; after the first time no recipe needed. Best with fresh clams but whole canned ones will do in a pinch. Here’s one recipe that’s simplicity itself and do follow @RedAngie’s lead and use a bottle or two of clam juice as a base:


Rhode Island Clam Chowder
By Sam Sifton
YIELD 8 to 10 servings
1 hour
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
TIME
INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
1⁄4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1⁄2 cup dry white wine (optional)
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1⁄4 cup chopped parsley.
PREPARATION
Step 1
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Step 2
Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Step 3
Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.

Step 4
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
Step 5
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
Step 6
When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
Step 7
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
PRIVATE NOTES
Leave a Private Note on this recipe and see it here.

https://cooking.nytimes.com/recipes/1016718-rhode-island-clam-chowder
Still tastes good without the bacon/salt pork and sometimes I add smoked paprika as a substitute for the meat.

Yum! Thank you for posting. This is very similar to the Manhattan recipe that I use minus the tomatoes. I think I’d like this one a lot

 

[akl432]

For you pancake/waffle people: I hadn't eaten pancakes/waffles in a long time as they are too high I carbs. But, I found a high protein pancake/waffle mix that is now my go to. It truly does NOT spike my blood sugar levels, especially as I have it with Cary's sugar free syrup, too. The pancake/waffle mix is the Kodiak Cakes Power Cakes pancake and waffle mix. I've tried the Buttermilk and Dark Chocolate flavors, and the Pumpkin Flax when they had it in the fall. Love them all. The oatmeal cinnamon, not so much. I also use the mixes to make high protein muffins.

I love Kodiak mix, too! It's the only kind of pancakes I can make and not be hungry afterwards. Plus, they are relatively lower calorie, so I can have butter and syrup too! ")