All of your responses were SO kind and sweet that I think I am going to stick around. I have missed sharing the love and support, my culinary knowledge and learning so much from so many of you. Thank you to all...lets let's get cooking!
Steamer clams are high in protein, earthy and briny, drizzled with lemon and dredged in melted butter, they are a Ketolicious! So easy to prepare. An inch or two of water in a 6 qt.+ soup pot. Bring to a boil and toss in a stalk of celery, (a restaurant trick I learned...even MORE delicious, some slices of FENNEL...heavenly!) Toss in the clams and steam until they all open up, 5-10 minutes. Serve with lemon, melted butter and a cup of the broth to rinse the clams if you get a sandy batch!
NOTE: I freeze the left over broth for when I make clam chowder.
I made 2- 8 inch crustless quiches the other morning BEFORE leaving for work...(I have no idea where I got the energy, since I am working 2 jobs now!) Ham & swiss and roasted tomato & parmesan.
5 eggs each with 1/2 cup+ heavy cream.Place your fillings in your quiche pan.
Pour your egg mixture over your fillings.You can add a generic seasoning mix if you care to, ie: Mrs. Dash, All Seasons, etc.
For the roasted tomatoes: Take ripe tomatoes, any kind, slicing them in slices or wedges into a bowl. Toss them GENTLY with a generous DRIZZLE of olive oil and salt and pepper. You may also add Italian herbs, crushed fennel, garlic or onion powder or granules. Follow your tastebuds! Anyway, scoop them out with a slotted spoon and place them on to a cookie sheet. Place the cookie sheet into a preheated oven at around 250-275 degrees and leave them in their for several hours, checking on them occasionally. You may have to turn them. These are DELICIOUS on a grilled Caesar salad, with left overs for this quiche! Practically carb-free.
The last photo is a simple grilled steak with a garlic compound butter and a field-greens salad with the last of the Jersey tomatoes. (We have a U-pick farm near here that I like to go to and get a bit muddy picking fresh veggies. I am going tomorrow morning early to pick some of the last of this years crop of Jersey tomatoes.) If you've never had Jersey produce you don't know what you're missing. Something about the sandy soil and salty air...our peaches, corn and tomatoes are some of the best in the country. Happy(healthy)Cooking and Bon Appetit to all!
