Tuesday, February 12, 2008

On top of Ol' Laaaauuuundryyyy

There is quite a view...its getting so taaaallll there should be snow tooo......
Yes the laundty mountain is STILL not a foothill despite yeasterdays efforts. Its not the Everest it was...but its defininitly not levelled out. ARGH me and my laziness. See this is all because A) HM went away and while the cat is away the mouse totally slacks on the housework B) when HM returned he brougfht with him his laundry ($&*rassafrackin&#!...grrr)C) we had company so housework was not attacked this weekend as planned D) Cammie wet the bed.... These all added up to crazy laundry madness. No back to bed for me today. Laundry..only laundry..and maybe some knitting...and making supper...and hanging my curtains...
I assembled the laundry hamper and I am very pleased with its addition to the bathroom. Its already full, too. Whoda thunk it?
Last night for supper I made a recipe from the current Eating Well magazine. May I just say this is an awesome food maghazine? Its fantastic food but healthy and there are lots of healthy food articles too. We had a customer at our shop whose daughter worked for the magazine at that time and he recommended it as a title we should carry and thats how I got hooked.
Anyways, here it is:
Linguine with Escarole & Shrimp
Low Calorie | High Fiber | Low Sat Fat | High Potassium | Heart Healthy | Healthy Weight
Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes


8 ounces whole-wheat linguine
4 teaspoons extra-virgin olive oil, divided
1 pound peeled and deveined raw shrimp (16-20 per pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced garlic
1/2 cup white wine
1 pint grape or cherry tomatoes, halved
16 cups thinly sliced escarole (2-3 heads) or chard leaves
1/4 cup clam juice or water (see Shopping Tip)
1 teaspoon cornstarch
1 tablespoon lemon juice
6 lemon wedges for garnish

1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

NUTRITION INFORMATION: Per serving: 271 calories; 5 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 37 g carbohydrate; 20 g protein; 10 g fiber; 502 mg sodium; 751 mg potassium.
Nutrition bonus: Vitamin A (70% daily value), Folate (55% dv), Vitamin C (30% dv), Magnesium (25% dv), Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 2 lean meat

TIP: Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

The best that can be said for this is that it is healthy and filling. But extremely boring. Some grated paremesan helped a little.

Susan, Ottawa, ON

I used spinach instead of escarole or swiss chard because I couldn't find either at the market. HM put parmesan on his like the User Comments. And it didn't make 6 servings in THIS house. More like 3 1/2. heehee


Tara said...

Haha! I love Ikea, even the laundry mats need assembly! :) Thanks for the recipe and the tip on Eating Well magazine. I wonder if they carry it at Chapters or Indigo?

K. said...

sounds like yummyness!!!!! *drooling* mmm swiss chard!!!

AliP said...

I LOVE swiss chard or beet greens or spinach..even when I was a little kid it was a major treat for me to have that with supper. My mom would call me Popeye and get me to show her my muscles.
I have never used escarole but if its anything like the above, I'm in.
It was a simple meal and I found it very tasty. I think it would be good with scallops too.

AliP said...

PS: Yes Eating Well is at most magazine outlets like MultiMag, Archibault, Chapters, and Indigo.
Check them out online too!