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Bagged Dinner

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , , ,

The solution to cooking a multi-ingredient dinner without using a single pot or pan! The only necessary supply needed is about one square foot of parchment paper. (One 70 sq foot roll costs about $2) This dish is ridiculously healthy because it uses no added fat. Additionally, you can add as many vegetables as you like, of any variety. Some other add-ons that might work well: thin slices of lemon, olives, baby potatoes sliced in half, bell peppers, celery, etc. Also, you may substitute the fish with any type: sole, cod, haddock, salmon, swordfish, shrimp, scallops. **All ingredients must be defrosted before cooking**

Baked Fish Dinner

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Makes 1 serving

  • 3-6 oz piece of mahi mahi (the fish so nice, they named it twice ;) ) – about $7/pound frozen
  • 1 teaspoon soy sauce - about $3 for a 10 fl oz bottle
  • 1/4 teaspoon minced fresh ginger - about $2.50 for a 23g jar
  • 1 teaspoon lemon juice -  about $1 for a fresh lemon or $2 for a 10 oz. bottle
  • 1/4 cup chopped onion - a little less than $1
  • 1/4 cup chopped tomato- a little less than $1

Approximate meal cost: $4.75
Approximate cooking time: 30 minutes

Pre-heat oven to bake 375. Place 1 square foot sheet of parchment paper on a baking sheet. Place fish in center of parchment paper. Add soy sauce, ginger, lemon juice, and any other desired seasoning.

Add seasoning to fish

Add seasoning to fish

Add chopped vegetables on top of fish

Add vegetables on top of fish

Add vegetables on top of fish

Secure parchment paper into a closed pouch using either staples, paper clips, or string to tie it. This keeps all the flavors and moisture locked in while baking.

Form into a pouch before baking

Form into a pouch before baking

Bake for 20 minutes. Remove from oven and carefully (using oven mits), cut open pouch. Turn oven to Broil High, and broil for 5-10 minutes until fish and vegetables are slightly browned and crispy. Enjoy with a whole grain carb for a balanced meal!

After broiling

After broiling

Yum! So fresh and healthy and hardly any cleaning up to do!

Yum! So fresh and healthy and hardly any cleaning up to do!

Not So Buttery, Butter Chicken

Posted by emmarudolph in Uncategorized and tagged with , , , ,

Finalllly, food blogging inspiration has resumed. I apologize to all of you who’ve been anxiously waiting on the edge of your seat for the next recipe….and I realize that’s a lot of you considering, well, I have 2 official ‘followers’ and about 15 views a day…Anyway… I just made this recipe for the first time today and I’m already OBSESSED. I’m a huge Indian food lover but it’s so damn expensive, so I decided to experiment a little and see if I could just create some of the same goodness in my own kitchen. The result: there aren’t enough words in the thesaurus for ‘amazing.’ Even if you don’t love Indian food, I would highly suggest giving this simple, savory, and relatively healthy dish a try because it’s very much an improvised-Indian dish with less of the true Indian spices.

Some notes on this dish: There are a lot of optional add-ins that can be made to this dish. If you wish to add more vegetables, spinach and/or peas make great additions. Just add about a cup at the same time you add the onions. (The one cup of marinara sauce used in the dish counts as two servings of vegetables.) For a spicier dish, add one teaspoon of diced jalapenos or 1/2 teaspoon cayenne pepper with the onions. If you desire a creamier dish, add 1/4 cup nonfat, plain yogurt with the marinara sauce. Do NOT, however, substitute butter for olive oil and do not skimp on spices-  all four, but especially the curry, are essential in creating an amazing aromatic flavor…. Also, this rice dish is insanely good, especially when paired with butter chicken. (Use brown rice, not white for a healthier substitute.)

Butter Chicken

Makes 2 (hefty) servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 1 pound boneless, skinless chicken breasts, cubed -  Approximately $3-5 or $5-7 for organic chicken
  • 1/2 yellow onion, diced -  about $1
  • 3 cloves garlic, diced -  Make life easier, buy pre-peeled. Approximately $1.50 for one bulb
  • 1/2 tablespoon fresh ginger, chopped – In continuation with making life easier, buy pre-chopped for about $2 a jar that will last a long time.
  • 1/2 teaspoon curry powder -  (*For all four spices*) – an average 13g costs about $3-4 and will last you for years
  • 1/8 teaspoon cumin
  • 1/8 teaspoon turmeric
  • a dash of cinnamon
  • a few dashes of salt and pepper
  • 1 tablespoon fresh cilantro, chopped -  1 oz (which is a lot more than it sounds like) costs about $2
  • 1 cup marinara sauce – buy the most basic, non-flavored brand possible (I enjoy Trader Joe’s ‘Tomato Basil Marinara’), 1 pound jar (4 cups) costs about $2

Approximate meal cost: $7.50, which makes 2 servings at $3.75 each
Approximate cooking time: 25 minutes

Melt butter in a large, deep skillet over medium-high heat. Add cubed chicken to melted butter.

Add raw chicken to melted butter

Add raw chicken to melted butter

Stir occasionally, making sure chicken is cooked evenly. If chicken begins to stick to skillet, add vegetable or chicken stock. Chicken should be fully cooked after 8-10 minutes. Lower heat to medium and add onions, garlic, and ginger.

Add onions, garlic, and ginger to skillet over medium heat

Add onions, garlic, and ginger to skillet over medium heat

Stir occasionally and cook for another 5 minutes until onions are mostly translucent. Add curry, cumin, turmeric, cinnamon, salt, pepper, and cilantro.

Add spices and stir

Add spices and stir

Add marinara sauce, stir, and let simmer for an additional 5 minutes.

Add sauce to spiced chicken

Add sauce to spiced chicken

Serve warm over rice with a few leafs of fresh cilantro on top.

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Sunday Dinner: Turkeyloaf with Sweet and Spicy Sweet Potato Fries

Posted by emmarudolph in Uncategorized and tagged with , , ,
Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf

An alternative take on traditional meatloaf that substitutes beef for lean turkey meat but does not compromise on flavor. My friends and I make this weekly when we get together for dinner. It’s so easy to make but it makes you feel really accomplished- like, hey look at me, I just made a turkeyloaf! Sounds impressive, right? (Onion mixture can be made a day or a few hours ahead to save time.)

Makes 4 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 cloves garlic, chopped -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1/2 cup low sodium chicken or vegetable stock -  $1.50 for 28 oz
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon basil or thyme -  an average 13g costs about $3-4 and will last you for years
  • 1 tablespoon worcestershire sauce – a 10oz bottle costs about $4 and will last a long time
  • 1.3 pounds/20 oz lean ground turkey meat – about $5, look for 99% lean meat
  • 1/3 cup whole wheat bread crumbs -  $2 for 15 oz.
  • 2 eggs -  approximately $2 for a dozen
  • 1/4 cup ketchup -  about $2

Approximate meal cost: $8, which makes 4 servings at $2 each


Approximate cooking time: 55 minutes

Preheat oven to bake 350. Heat oil in a sauce pan over medium-high heat. Add onions, and let cook for about 2-3 minutes before adding garlic. When oil dries out, continually add stock to keep moisture in the pan. Add salt, pepper, basil, worcestershire sauce, and remaining stock. Cook until onions are translucent, then let cool.

Finished product of onion mixture

Finished product of onion mixture

In a mixing bowl, combine turkey meat, bread crumbs, eggs, onions and the sauce. You may have to use your hands to thoroughly mix all ingredients. On a tinfoil covered baking sheet, mold the turkey meat into two or three little loafs (resembling bread.) Sprinkle any fallen onions on top. Distribute ketchup evenly across meat. Bake for 45 minutes.

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

*Test for doneness by cutting a slit in the center of the loaf to check that meat is brown completely through.*

Fresh outta the oven!

Fresh outta the oven!

Sweet and Spicy Sweet Potato Fries

This recipe takes a ‘superfood’ (sweet potatoes) and makes them even more super. Cayenne pepper and cinnamon are loaded with antioxidants and other good stuff to fight the bad stuff in you. But seriously, these are delicious and oh-so healthy! Dip ‘em into ketchup for a healthy serving of lycopene or enjoy them on a salad for a carbohydrate kick!

Makes 4 servings

  • 2 sweet potatoes, washed – about $2/pound
  • 2 teaspoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/2 teaspoon cayenne pepper -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon paprika -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon cinnamon -  an average 13g costs about $3-4 and will last you for years
  • salt and pepper to taste

Approximate meal cost: $2.50, which makes 4 servings at .63¢ each


Approximate cooking time: 35 minutes

Pre-heat oven to bake 375. Cut off ends of potatoes. Cut potatoes length-wise into 1 to 2 inch wedges. (See picture below…You’re going to have to put some muscle into, they’re a tough root vegetable to cut raw) Grease a baking sheet with olive oil. Place the potato wedges on the baking sheet, not overlapping. Drizzle a little more oil, cayenne pepper, paprika, and cinnamon on top of potatoes. Bake for 15 minutes; flip the potatoes onto opposite side; bake for another 15 minutes. Potatoes are done when they begin to crisp on the outside and are soft through the center.

Pre-baked sweet potato fries

Pre-baked sweet potato fries

Braised Leeks

Posted by emmarudolph in Uncategorized and tagged with , , ,
Braised leeks over whole wheat fettuccine with steak

Braised leeks over whole wheat fettuccine with steak

Braised Leeks

This recipe makes for an amazing side dish or topping on pasta. If you’re not familiar with leeks, they taste kind of like if celery and yellow onions had a baby. The braising gives the leeks an amazing soft, silky texture. I call this recipe a “comfort food” because it’s a little heavy on the butter (which makes it oh-so delicious), AND it doesn’t kill you to indulge once in a while!
(This recipe was inspired by thekitchn.com’s ‘Leeks braised with wine and garlic’ recipe)

*A note on leeks: Leeks can come as they are, which is large, stalky and intimidating or trimmed and ready for cooking. I’m personally biased towards Trader Joe’s trimmed leeks, but if you don’t have a Trader Joe’s in the area, most grocery stores sell non trimmed leeks. Be sure to wash them thoroughly and trim off the top and bottom by 1/2 inch. Also, if you choose to double this recipe, add about 5 more minutes of cooking time on the stove top and in the oven.

Trimmed Leeks

Trimmed Leeks

Makes 2 servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 6 oz or about 1/4 pound fresh leeks, washed and trimmed -  about $3
  • 2 small shallots, chopped (optional) – approximately $3 for 1/2 pound
  • 4 large garlic cloves, diced -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1/3 cup white wine -  $3 for a cheap bottle, I recommend ‘Charles Shaw’ from Trader Joe’s aka ‘3-Buck Chuck’
  • 1 tablespoon lemon juice -  a little less than $1 for a fresh lemon or $2 for a bottle that will last you a long time

Approximate meal cost: $5.00


Approximate cooking time: 45 minutes

Pre-heat oven to bake 350. Heat butter in a large skillet over medium-high heat. Thoroughly wash the leeks before trimming them into approximately 1/8 inch rounds. Add leeks, shallots, garlic, salt and pepper to melted butter. Stir and lower heat if garlic begins to darkly brown. Let all ingredients simmer on the stove top for about 6 minutes until garlic and leeks begin to soften.

Before cooking in the oven

Before cooking in the oven

Stir in wine and lemon juice and cook in oven for 30-35 minutes until leeks are soft (almost melt in your mouth) and moist.

Garden Omelet

Posted by emmarudolph in Uncategorized and tagged with , , , , , , ,
Omelets, part of a complete breakfast

Omelets, part of this complete breakfast

Garden Omelet

A basic tutorial on how to make an omelet. For me the most difficult part of this was learning how to spell omelet… anyway, having the exact vegetables and cheese for this recipe is not of strict importance. You can substitute the vegetables with anything in your fridge that sounds good to you. Any kind of cheese will do. The real important thing about this recipe is mastering the omelet and realizing just how easy they are to make.

Makes 1 large omelet

Ingredients:

  • 1 tablespoon olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/8 cup (small handful) diced tomatoes – 1 tomato, about 75¢
  • 1/8 cup sliced mushrooms -  $2 for 10 oz baby bella variety (about 2.5 cups)
  • 1 handful fresh spinach -  about $2 for a small bag
  • 2 eggs -  approximately $2 for a dozen
  • 1 tablespoon crumbled goat cheese -  about $2.50 for 4 ounces
  • salt and pepper to taste

Approximate meal cost: $2.50


Approximate cooking time: 10 minutes

Heat oil in a skillet over medium-high heat. Add tomatoes and mushrooms, stirring occasionally. When vegetables begin to soften after about 3 minutes, add spinach.

Vegetables cooking

Vegetables cooking

In a small bowl, crack the eggs, add 1 teaspoon water or milk, salt and pepper if desired, and whisk until whites combine with yolk. Pour egg batter directly on top of vegetables in the pan. Using a spatula, lift the sides of the cooked egg and tip the pan so the uncooked juices get cooked. Sprinkle cheese through center of omelet.

Omelet before flipping

Omelet before flipping

When the sides of the omelet are completely cooked, place spatula under half of omelet and flip it over on top of the other side. After 1-2 minutes, flip over and cook for an additional 1-2 minutes. Omelet should be lightly browned on both sides with no visible egg juice. Enjoy with toast and a small glass of orange juice for a balanced breakfast!

Finished product! (I know I REALLY need to work on my photography skills)

Finished product! (I know I REALLY need to work on my photography skills)

Ramen Goodness

Posted by emmarudolph in Uncategorized and tagged with , , , , ,
Drooling yet?

Drooling yet?

Ramen Goodness

I’ve officially discovered my new favorite go-to meal. So easy – takes legitimately 6 minutes to make – and healthy (carbohydrate, vegetable, and protein- check!), and the best part – costs a whopping $3 to make. I am a ramen goddess. (But actually, this recipe was inspired by: http://budgetbytes.blogspot.com/)

Makes 1 super satisfying serving

  • 1 package ramen OR 1 package soba noodles- ramen: .70¢ or cheaper if you buy in bulk or soba noodles: about $2
  • 1 teaspoon soy sauce (optional) -  about $3 for a bottle that will last you a while…unless you are a soy sauce freak, like me
  • 1 teaspoon red chili paste (like Sriracha) (optional) -  about $3 for a bottle that will last you a while
  • 1 handful of fresh spinach -  about $2 for a small bag
  • 1/4 cup mushrooms -  $3 for beech (separated from root) or sliced white or bella mushrooms for $2 for 10 oz (*see note and photo*)
  • 1 egg – approximately $2 for a dozen

Approximate meal cost: $3
Approximate cooking time: 6 minutes

Beech mushrooms

Beech mushrooms (sold at most specialty grocery stores)

*If you’re feeling adventurous, try beech mushrooms which are exotic looking and have an amazing meaty texture and mild flavor.*

Hello .70¢ goodness

Hello .70¢ goodness

Boil 2 cups of water over high heat. Add ramen or soba noodles and boil for 3 minutes. Stir in 1/2 flavor packet, if using ramen. Add soy sauce and chili paste to cancel out the over-processed taste of the seasoning packet. Stir in fresh spinach and mushrooms. These will cook in less than 2 minutes.

All the ingredients simmering. The egg is actually in the pot, you just can’t see it because it’s hiding under the noodles

All the ingredients simmering. The egg is actually in the pot, you just can’t see it because it’s hiding under the noodles

Carefully crack the raw egg straight into the pot. You may “loose” the egg for a minute or two in the boiling water. After two minutes the egg will turn white and you will be able to remove it from the pot with a slotted spoon (if it still seems gooey, give it an extra minute to cook in the soup.) Pour soup into large bowl. Carefully place egg on top, so as not to break the yoke…yet. Enjoy the amazingness!

One last photo...had to show that delicious yolk

One last photo...had to show that delicious yolk

Roasted Vegetables

Posted by emmarudolph in Uncategorized and tagged with , , , ,
Roasted vegetable salad over spring mix greens with lentils

Roasted vegetable salad over spring mix greens with lentils

Roasted Vegetables

Three words: cheap, easy, delicious. You can use any combination of vegetables for this recipe. Asparagus, corn, cauliflower, snap peas, tomatoes, broccoli, squash, zucchini to name a few. Not at all vegetables cook at the same rate so be sure to check the vegetables intermittently or cook root vegetables together and less dense veggies together (such as snap peas, peppers, celery, etc.) Also, if you are using frozen vegetables, make sure they are fully defrosted and dry before cooking. If they’re wet, they will wilt in the oven.

These veggies taste great alone or tossed in a green salad with a light vinaigrette with crumbled goat cheese or lentils or sunflower seeds.

Makes 4 servings

  • 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/2 pound mushrooms, sliced -  about $2
  • 1 red onion (tastes super sweet after cooked), sliced into quarters -  about $1 each
  • 1/2 cup brussel sprouts, halved -  $2 for a frozen 1 pound bag
  • 1 cup baby carrots -  $2 for a 1 pound bag
  • salt and pepper to taste

Approximate meal cost: $5, which makes 4 servings at $1.25 each
Approximate cooking time: 35 minutes

Pre-heat oven to bake 425. Grease a baking sheet with two tablespoons of olive oil. Distribute vegetables on baking sheet, not touching. Sprinkle one tablespoon olive oil on top of vegetables and salt and pepper as desired.

Before cooking

Before cooking

Bake for 15 minutes, then flip vegetables on other side to make sure both sides get crispy. Bake for another 10-15 minutes or until veggies are soft and lightly browned.

All done!

All done!

TOMATOES

Posted by emmarudolph in Uncategorized and tagged with , , , , , , ,

Two incredibly easy tomato recipes. Any kind of tomato will do for these recipes: roma, plum, cherry, green, even slightly wilted and brown ones work well.

Fried Tomatoes

Ok so I’m not a complete southerner, yet, or these would be fried green tomatoes. Nonetheless, these are delicious, easy and fast to make. Serve for breakfast or brunch with a fried egg and toast for a tasty, balanced meal or pile these tomatoes onto a BLT for extra crunch or just eat plain for a snack.

Fried Tomatoes

Fried Tomatoes

Makes 4 servings

  • 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 pound tomatoes -  about $2 per pound
  • 1/2 cup whole wheat flour – a 4 pound bag costs about $2-3 and will last you a long time
  • salt and pepper to taste

Approximate meal cost: $4, which makes 4 servings at $1 each
Approximate cooking time: 5 minutes

Heat oil in a skillet over medium-high heat. Slice tomatoes into approximately 1/4 inch rounds (see photo). Distribute flour on a plate and mix in salt and pepper as desired. Coat both sides of each tomato slice with flour.

Carefully place each tomato, not overlapping, into the hot skillet. Flip after 2-3 minutes or until crispy and no light colored flour remains. Cook other side for 2-3 minutes. Remove from pan and serve immediately.

Fried Tomatoes

Fried Tomatoes

Pan con Tomate

Pan con tomate, or bread with tomato, is one of my favorite recipes I took back from my semester abroad in Sevilla, Spain. I spent a lot of my time in Sevilla eating, especially at Cien Montaditos which is an amazing chain restaurant that specialized in mini sandwiches and amazing breakfast deals. (They actually have two locations in Florida!) My favorite breakfast there was pan con tomate, aceite, y jamón with café con leche which basically translates into “effing amazing.” Ok, no, actually it translates into a whole grain brioche-type roll with tomato, olive oil, and Spanish ham and espresso with steamed milk. Here is my best recreation of this amazingly simple and delicious Spanish breakfast.

Makes 1 serving

  • 2 slices good quality whole wheat rustic bread or sourdough (any crunchy, not pre-sliced type will work) -  about $3.50 for a loaf…*Whole Foods has surprisingly cheap and delicious fresh baked bread that you can buy in half loaves
  • 1 tablespoon olive oil- one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 tomato -  about 75¢
  • Anchovies or Prosciutto (or jamón, if you can find it) (optional) -  anchovies, about $2 per can; prosciutto, about $6 for 1/2 pound

Approximate meal cost: $4.50
Approximate cooking time: 8 minutes

Basic ingredients

Basic ingredients

Pre-heat oven to broil high. Take two slices of bread and drizzle about half a tablespoon oil on each. Using a hand-held cheese grater, grate the tomatoes over the bread. The grater will break the skin if you press hard enough and a tomato pulp will begin to fall onto the bread. Distribute desired amount of tomato on bread and drizzle a bit more oil on top. Broil in the oven for 4-8 minutes until tomato is warm and bread is slightly crispy. Be sure to check on the bread periodically to make sure it’s not burning. Depending on the year/make of your oven, the bread may toast very quickly or slowly. Add anchovies or prosciutto on top and enjoy with an espresso drink for a very delicious Spanish breakfast.

Pan Tomate plain and with anchovies

Pan Tomate plain and with anchovies

A Very Foodie Birthday

Posted by emmarudolph in Uncategorized and tagged with , , ,

Yesterday it happened, I finally became legal! Surprisingly, the wait for the big 2-1 wasn’t too unbearable. But the wait was more than worth it. It was one of the best birthdays yet!

Woke up so excited that I actually wasn’t hungry enough to eat breakfast. ME, NOT EAT – WHAT? CRAZINESS! Classes and a test (what a charming birthday gift that one was) went by fast enough. Then, it was off to the barn where I rode Bert for the first time ever. Can you say new favorite horse? Because I can! Bob got me a delicious cake from Publix. Seriously who would’ve thought a grocery store like Publix would have such an amazing bakery? Here’s a picture of the delectable double chocolate, strawberry layered, buttercream frosting goodness.

Somehow I managed to wait until dinner to break in my new legality and end the sobriety of the day.  Dinner was at Fish, a swanky little French-Asian fusion restaurant on King Street. I’ve been to Fish before for the $10 lunches, which are a great deal that I encourage everyone to try.

Dinner was amazing: delicious food and drinks with excellent company. Basically, my ideal night. My friends really made me feel like a birthday princess for the night. Sarah and I both had the beef au poivre with cognac peppercorn cream sauce, potato gratin, and mushroom and spinach. So amazing and totally fulfilled my red meat craving.

Beef Au Poivre

Beef Au Poivre

Danielle and Lizzy had pan-seared grouper on pumpkin jasmine rice. Again, really delicious with great fall colors and flavors.

Grouper

Grouper

Jess had the pancetta wrapped chicken with some kind of uber creamy spinach and noodle mac n’ cheese.  All in all, a perfect birthday meal.

Of course, no 21st goes without a BOTTLE of champagne. It’s amazing what moving up from boxed sparkling wine tastes like. Thanks friends for splurging on the Proseco Rose, it was delish! Oh and the mojito, too!

Getting giggly on the champagne

Getting giggly on the champagne

Dessert was peanuty, caramely, chocolatey goodness that was all kind of swirled together in a bit of a blur after three drinks. Hey, you only turn 21 once!

cake #2

cake #2

After dessert, I had the brilliant idea of hitting up the local strip club but sadly they are not open on Tuesdays (what’s up with that, btw?) So I settled for a glass of wine at our house, a late night outing to the bars, and a blessed no-hangover morning…. but I’m still waiting on that lap dance.

The amazing friends that gave me the best birthday!

The amazing friends that gave me the best birthday!

Whole Wheat Pasta with Easy Clam Sauce

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Whole Wheat Pasta with Easy Clam Sauce

Makes 3 servings

I love this recipe because it looks and sounds fancy but is so easy to make. It’s also incredibly satisfying and cheap. This recipe is a great fueler-upper since canned clams provide about 12g of protein and only 26 calories per ounce. Unlike some other whole grain options, whole wheat fettuccine is as cheap as they come, making this recipe realistic as a weekly dinner.

  • 2 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 3 cloves garlic, chopped -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1/2 cup yellow onion, finely chopped -  a little less than $1
  • 10 oz canned clams in water -  $2.50-4 (see photo below)
  • 1 teaspoon pepper
  • 2 tablespoons lemon juice -  a little less than $1 for a fresh lemon or $2 for a bottle that will last you a long time
  • 1/4 cup white wine (optional) -  a cheap $3 bottle works fine
  • 2 tablespoons capers (optional) -  $2.50 for a small jar
  • 1 package whole wheat fettuccine -  $2
  • 1/8 cup grated parmesan cheese -  Approximately $4 for 8 oz. (Splurge on the real stuff, it’s worth it!)

Approximate meal cost: $10, which makes 3 servings at $3.33 each
Approximate cooking time: 20 minutes

My choice for canned clams, any brand will do

My choice for canned clams, any brand will do

Boil water for pasta. In a separate large sauce pan, heat two tablespoons olive oil over medium-high heat. Add chopped garlic and onions to pan. Cook for about 5 minutes, stirring occasionally, until onions become lightly browned and translucent and garlic is soft. Add clams and clam juice from can. Add pepper, lemon juice, white wine and capers. Stir and let simmer for about 10 minutes or until wine taste has been diluted from the sauce. Drain pasta and combine with sauce from pan. Stir and serve immediately with grated parmesan cheese.