Steamed Clams In Foil Pouches

One of my favorites is steamed clams cooked in white wine, garlic, and oil topped with some fresh herbs. This is something I love ordering when I go out to eat but making this at home is easier than you think and with more control of how much butter is added. Serve this as a light lunch or appetizer with a piece of whole wheat crusty bread to soak up the juice and enjoy.

There is a little bit of prep work involved before you can cook them. Clams should always be cooked alive and you should cook them the same day you buy them. Discard any clams with broken shells before you clean them. To clean them, place them in a medium bowl of clean, fresh water to soak for an hour. Because clams filter water through their systems, putting them in freshwater helps clear out the salt and sand that they store inside. Adding a few tablespoons of cornmeal to the water will help clean the clams more thoroughly. After they soak, rinse the clams with freshwater and scrub the outside shell. Now they are ready for cooking.

• If they aren’t open when cooked, add a few more minutes to the cook time.
• Once cooked, discard any clams that don’t open.
• Garlic, oil and white wine is the best liquid for steaming clams, in my opinion. If you prefer not to use wine, you can omit, there will still be plenty of liquid from the vegetables.
• You can easily double or triple this recipe.

Ingredients:

Reynolds Wrap Heavy-Duty Aluminum Foil

10 ounce 1 medium zucchini, cut 1-inch pieces

5 cherry tomatoes, halved

1 clove garlic, sliced

3 teaspoons extra virgin olive oil

kosher salt and black pepper, to taste

20 littleneck or cherrystone clams

1 tablespoon dry white wine

crushed red pepper flakes, optional

Directions:

Tear off an 18” sheet of Heavy Duty foil.

• Center the food on the foil sheet.
• Bring up the long sides of the foil, so the ends meet over the food.
• Double fold the ends, leaving room for heat to circulate inside.
• Double fold the two short ends to seal the packet.
• Grill covered directly on the flame according to directions.
• To bake in the oven, preheat oven to 425F and cook until the shells open, 8 to 10 minutes.

Pepper Steak

Pepper Steak

Pepper steak is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side. 

Ingredients:

• 12 oz top round beef, trimmed
• 4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30)*
• 1 tbsp rice wine
• 3 tsp cornstarch (or arrowroot for paleo or whole30)
• 1 tbsp vegetable oil
• 1 large onion, sliced into thin strips
• 1 bell pepper, sliced into thin strips
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)  
• 
  
• Directions:

Slice beef into thin slices with the grain.  Cut each strip across the grain about 1" long so you have several thin slices.  Place in a bowl and add 1/4 teaspoons soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Tossed Mushrooms

Tossed Mushrooms

INGREDIENTS:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.