{the dish} Easy Clam Sauce

I have had this recipe swimming around in my mind for some time. My mother used to make this and I was always so impressed. It is amazing what can impress a child. This simple sauce seemed strait from a fancy restaurant for me.

Now certainly I would love to spend the time gathering, cleaning and preparing fresh clams .... how cool would that be. That smell of the ocean and the slight taste of the sea in every bite! but wake up ann you live in Dallas not Nantucket! So it is off to the grocery for some good ole canned clams. They do the trick, and save you some hassle. But if I had the chance ... count me in clam diggers and all! Just saying!

First this sauce by its very nature of onion, garlic and butter makes your house smell amazing.

It is easy, simple and delicious - more amazing.

My mother always had these great casual gatherings where she would make 3 different kinds of sauce, red sauce with meat, a sausage (or something like that) and this clam sauce. The great thing about this sauce is you can put a little on your plate and it goes a long way. And if you happen to pair it with a nice meat sauce you can eventually mix them together and create a whole new taste! Volia!

easy clam sauce by ann west and mom!

butter 1/2 stick or more - unsalted please

3 cans of chopped clams - drained but not pressed

3 - 4 cloves garlic

1/2 onion chopped fine

2 good handfuls of fresh parsley chopped

squeeze of lemon

pepper & salt to taste

Melt your butter and saute the onion and garlic until you can't stand it anymore. Toss in your clams and let simmer. Before you serve toss in the fresh parsley. Give it a squeeze of lemon and serve with some parm, a good crusty bread and a green salad. Lovely!

Now have some friends over and enjoy!

{the dish} Spanish Peak Summer Pasta

A family vacation ... 13 hours in a car ... sleep, read, watch, dream... think of all you have done and all you want to do. I love a good car trip - feet fight and all! It is amazing how clear and crisp colorado is. It was like looking though my camera lens all the time. Like a filter was on my eyes. The humidity of Texas was gone.

Beautiful!

When we visit my mom we always make our way down town to the bakery for some excellent pastries and outstanding sandwiches and salads. The community table, the hi how are you's , all are welcoming and a delight.

It is beautiful and relaxing. We needed a meal to match that mood. Summer pasta with a whole bunch of veggies couldn't be more easy, relaxing and it's beautiful too. A wonderful match!

summer pasta by ann west

The ingredients really depends on what looks good at your market. So feel free to make this your own and experiment with ingredients. The two ingredients I think are essential are tomatoes, basil and parmesan.

Here is what we had in ours:

1 eggplant sliced

1-2 large zucchini sliced

1/2 red onion sliced

garlic

cherry tomatoes

spinach

parmesan cheese

salt & pepper to taste

lemon

olive oil

red pepper flakes

pasta of your choice - we used penne

Take all you veggies (except the spinach) & garlic and toss with olive oil and roast at 375 for 20 - 30 min. or until done. Place two or three handfuls of spinach in the bottom of a bowl. In the meantime cook your pasta and drain. Throw the hot pasta on the spinach and let it sit. The heat of the pasta will wilt the spinach just perfect. Add the roasted veggies, olive oil, red pepper and salt and pepper to taste. Give a squeeze of lemon and generously sprinkle with the cheese. Serve and enjoy!

Below is another couple of shot in town. Famous charlies! We went in for the noted cinnamon ice cream. The boys cam out with a grape soda float and a root beer float. Sounds sooooo good right now.

enjoy summer!

{the dish} chicken pasta

today... a good day... not complaining... really a rather typical day... it went something like this.

Wake up late, wake up kids, make-coffee, make lunches, gripe at kids to get going, straiten kitchen, get kids off to school, look at emails, check blog, pay some bills, try to print, load new cartridge, still not working, %$#@! ruffer snuffer, can't stand the printer, work out, sweat, drink water, get dressed, a little make-up, (i needed it), meet with amy (highlight of day), think, think in car, make lunch, shower, dread taking down Christmas decorations, procrastinate, take some down, meet with Shari (another highlight of the day!), go to school, watch basket ball game, stress over kids homework, Ken take daughter to volleyball practice, I drive boys home....... and now dinner!

here is what i threw together...

chicken pasta by ann west

chicken sauteed in olive oil and seasoned with salt and pepper

roast all the veggies you can find in your frig. 400 degree oven for 25-35 min. I found (onion, peppers and cherry tomatoes)

boil pasta and drain

add some parsley, garlic, basil and olive oil, salt, pepper, lemon juice

add some sundried tomatoes (if you have them)

toss and serve with parm

to another day!

{recipe box} jamie's tomato mac 'n cheese

This dish is my kid's favorite. I wish I could take full credit for it but alas I can't. This is a Jamie Oliver recipe from his book jamie' dinners. Lots of great recipes in there so check it out. What I love about Jamie Oliver, outside of his darling personality and dashing good looks (did I just print that? - sorry honey!) is Jamie's ability to excite me about food. He loves to cook organic and fresh and he is brimming with ideas. His recipes are un-intimidating. Can't say enough.

The first time I read this recipe I gazed over the ingredients and put the breaks on when it listed 2 anchovies. I thought no way will my kids go for that. I am here to tell you it works and the dish isn't the same without it. It gives this that extra bite with NO fish, anchovy taste. You will love it. And your kids will boast that they do in fact eat anchovies!

tomato macaroni cheese by jamie oliver

12 oz macaroni

6 to 7 slices bread ( I use fresh baked crutons that I purchase from the store)

1 3/4 lb super ripe tomatoes, chopped (again if I don't have fresh I add a can of diced tomatoes that has been drained)

1 clove garlic

2 handfuls fresh basil

2 oz sun-dried tomatoes, chopped

2 anchovies - I used 2 tsp anchovy paste

3 handfuls grated parmesan cheese

2 1/2 cups light cream - I have used milk or 1.2 and 1.2

1 tbls red wine vinegar

1/2 nutmeg grated - or a good pinch

14 oz fresh mozzarella, sliced or broken up

fresh thyme

extra virgin olive oil

salt and pepper

Preheat oven to 400 degrees. Cook your macaroni according to directions. Reserve 1 cup of pasta's cooking water. Put tomatoes, garlic, basil, sun-dried tomatoes anchovy paste and a good pinch of salt and pepper into a food processor and whizz. Then add 2 handfuls of the parmesan, cream, vinegar and nutmeg and blend until smooth. Watch out here: my food processor is not large enough to handle all of the cream so I add a little and blend then add the rest once I have transfered it to a bowl. Season to taste - it is even good at this point.

Once your pasta is cooked place it in a baking dish and pour the tomato cream sauce over it. Add a few spoonfuls of the pasta liquid 1/4 cup even. It will seem really runny but don't worry that pasta soaks it up. Place the sliced mozzarella over the top. Mix the bread crumbs , remaining parmesan cheese and thyme and sprinkle over the top. Drizzle with olive oil. Cook for 20 - 25 minutes until bubbly and golden on the top. Enjoy with a good salad.

{the dish} creamy chicken pasta

Pink photo in honor of breast cancer awareness - thursdays the month of october - check out soulaperture and pink thoughts!

This dish got me through many a night with young kids. I think I copied it out of a Child magazine when the kids were wee ones, I was breast feeding and just needed something quick and comforting. I do remember those days, sore, tired, feeling like my body wasn't mine anymore. Now when I am sore, tired and feeling like my body isn't mine anymore its because I worked out too hard. Time is a funny thing.

Have a great Thursday!

creamy chicken pasta (child magazine)

2 cups pasta - penne

4 boneless skinless chicken breasts - sliced into pieces

olive oil

2 cups chicken broth

1 9 oz pkg cream cheese

1 9 oz pkg frozen spinach (thawed and drained) - or I like fresh - just blanched!

1-2 cloves garlic minced

salt and pepper - red pepper flakes if you want it a little spicy

cherry tomatoes

parmesan cheese

Saute chicken in olive oil until brown add garlic and saute for 2 min more. Add chicken broth and scrap bottom of pan. Let boil then add cream cheese and spinach. Heat for 5 min or so until cream cheese melts. Add cherry tomatoes and cook for 3 -4 minutes. Toss with cooked pasta and serve with parmesan cheese to the side. Thin with broth or wine if it gets too think.

enjoy!