January 3, 2009

Clams, Cabbage, and Butternut Squash

Not exactly what you had in mind for dinner? Well, let me tell you about ours. It was wonderful!

First, clam cakes using clams we dug this year and Ener-G gluten-free bread crumbs. The bread crumbs are not cheap but they worked really well. And, rather than frying these babies, we baked them in the oven. Steamed the cabbage and made "fries" out of the butternut squash...and I actually liked them. Normally, I'm not too fond of cooked winter squash. These were tasty. The recipes are below if you'd like to try them for yourself.

Clam Cakes Oregon

2 c or 1 pint frozen clams
2 eggs, beaten
dash of chipotle pepper sauce
1 tsp dry mustard
2 T light mayonnaise
2 T fresh parsley, chopped or 2 tsp dried parsley
1 c. dried bread crumbs (if you don't need gluten-free, 1/2 c. cracker meal works well too)

I did mine in the food processor. Our clams were whole so I spun them around until they were chopped a bit. Added everything but the bread crumbs. Pulsed. Added bread crumbs. Put in refrigerator for 15-20 minutes. Sprayed baking sheet with oil. Divided clam mixture into 8 dollops. Flattened on the baking sheet. Sprayed with oil. Baked for 10 min. at 400 degrees. Flipped cakes over. Baked additional 5 minutes.

Note: I'm going to try 2/3 c. bread crumbs next time and then putting in oiled muffin tins (12) and baking at the same temperature.

Butternut Squash "Fries" adapted from this recipe

1 med. butternut squash, peeled, seeded, cut into thin "fries"
1 tsp olive oil
1/2 tsp salt

Toss squash with oil and salt. Spread out on baking sheet. Broil approx. 5 min. Stir. Continue to broil approx. another 5 min. Stir. Repeat until cooked to desired doneness.

Andy loved these. They weren't crispy like normal "fries" but might be a little crispier if you used more oil. I wanted them to be a bit healthier. Try them. I'm sure they'll be a hit in your house too!

1 comment:

Erin said...

Those clam cakes sound yummy. I will definitely have to try them soon!

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