Basil Carrots

Try this dish! You may end up considering having it as a side dish
that is part of your regular rotation. 


You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

 

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Ginger, Lemon Scones

These scones would make a nice complement to a relaxing brunch.

You’ll Need
  • 2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 cup crystallized ginger, finely chopped, (found in the spice section of store)
  • 2 teaspoons grated lemon zest
  • 1 cup buttermilk
  • 1 Tablespoon vegetable oil
  • 1 large egg
  • 1 Tablespoon water
  • 1 Tablespoon sugar
Directions
  • Preheat oven to 350° F.
  • In a medium bowl, mix together flour, sugar, baking soda and cream of tartar.
  • Stir in ginger and lemon zest.
  • In a separate bowl, combine buttermilk and oil.
  • Fold into dry ingredients until blended.
  • Turn the slightly sticky dough out onto a lightly floured board and form into a rectangle about ½ inch in thickness.
  • With a knife, cut each triangles about 4 inches tall (or so).
  • Re-roll and cut the scraps, handling the dough as little as possible.
  • Place scones onto a baking sheet.
  • Blend water in w egg in a bowl, and then lightly paint the tops of the scones with the glaze.
  • Sprinkle scones with sugar.
  • Bake for 15 to 20 minutes, or until the tops are golden and firm to touch.
  • Serve warm.

 

Tuna Fish Salad

Let’s stock our pantries for eating in the home success. A can of tuna fish is a helpful food to leave in your pantry for those days when you need a quick meal. Try this tuna salad recipe it contains yogurt and is quick and easy to make.

You’ll Need:

  • 1 can Tuna 
  • Plain yogurt
  • Salt
  • Pepper
  • Additional ingredients (see list below)

Directions:

Empty the can of tuna into a small bowl.
Mix in just plain yogurt to bind the tuna.
Add additional ingredients to your liking.
Place over a salad or on a bagel or bread.

Ideas for additional ingredients:

Carrots, grated
Green or black olives, diced
Celery, diced
Cucumber, diced
Green or red pepper, diced
Dill pickle, diced
Hard boiled egg, chopped

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Parmesan Croutons

 Croutons anyone? This is a great thing to do with bread that is starting to go a bit stale.
 
You’ll Need
  • 4 slices of bread
  • 2 Tablespoons Parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • 2 Tablespoons olive oil
Directions
  • Cut bread into crouton sized cubes and place in a bowl.
  • Add seasonings and oil.
  • Toss well to mix.
  • Place on cookie sheet.
  • Bake at 300F until crisp.
  • Cool.
  • Store in a glass jar.

Play with your food

  • You can leave out the celery salt and add in more garlic powder if you prefer.
  • Replace garlic salt with some dried oregano.

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For more information: Click here to visit Will Clower’s website.

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Guacamole

 Avocados are super for our heart and overall health.

You’ll Need

  • 1 ripe avocado, coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1 tablespoon minced jalapeno
  • 1 teaspoon fresh lemon juice
  • Salt
  • Pepper

It’s the easiest salad
Just mix them all together, salt and pepper to taste.

Note:
Another wonderful addition to this is coarsely chopped tomatoes and basil!

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The Last Lasagna

Take advantage of short bursts of exercise and make these bursts happen when dinner is in the oven. 

Time to the Table: 1 hour
 
Yield: 15-18 servings
 
Preheat the Oven to 350F
 
For the Sauce You’ll Need:
• 1 Pound spicy Italian sausage
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 1 Large can whole tomatoes
• 1 Small can tomato sauce
• Salt and pepper to taste
• 1 to 2 bay leaves
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• 1 Pinch cayenne
• ½ Cup red wine
 
For the Ricotta Cheese Mix You’ll Need:
• 1, 16-ounce container of ricotta cheese
• 1 Large egg
• ¼ Cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 Teaspoon dried oregano
• 12 Lasagna noodles
• 1 Pound whole milk Mozzarella cheese, grated
 
 
Directions
 
Make the Sauce:
• In a large frying pan, cook the Italian sausage over medium heat with the chopped onions and minced garlic.  
• After it’s brown, add the whole tomatoes and tomato sauce right into the frying pan. Cut up the whole tomatoes into bite sized pieces. Add the bay leaves, oregano, basil, and cayenne. Throw in a half-cup of red wine. Simmer for at least 10 minutes. Taste and adjust seasonings.
• When you think you’ve got it, let it sit and simmer on low heat for a while, because it only gets better as it cooks.
• While the sauce is bubbling its way into its various stages of perfection, continue below.
 
 
Make the Ricotta Mix:
• In a large bowl, mix the ricotta, egg, Parmesan, salt, pepper, and oregano.
 
Prepare Noodles:
• Boil 12 lasagna noodles in a pan of salty water and a splash of olive oil.
 
In a Standard Lasagna Pan:
Place the pasta on the bottom layer. Spread a third of the ricotta mix onto the pasta. Spread a third of the sauce on the ricotta mix. Sprinkle a third of the mozzarella onto the sauce. Repeat the process for the remaining ingredients.
 
Into the Oven:
Bake for 45 minutes – you’ll smell it when it is getting close. When it’s crisping a bit on the top and bubbling up on the sides pull it out. Allow another 30 minutes for it to cool and set.

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For more information: Click here to visit Will Clower’s website.

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Tuscan Bean Soup

This is a delightful soup that incorporates beans into the diet and the leftovers taste even better.

You’ll Need

  • 2 slices bacon, chopped
  • 2 Tablespoons olive oil
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups water (more if needed)
  • 2 cups navy beans, cooked (save bean juice)
  • 2 teaspoons dried rosemary
  • 2 Tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ¼ pound elbow macaroni or Arborio rice
  • 1/3 cup freshly grated parmesan or Asiago cheese

Directions

  • In large pot, cook the bacon until crisp.
  • Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
  • Stir in flour and tomato paste.
  • Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
  • Simmer slowly until the vegetables are tender, adding water as needed.
  • Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
  • Add water, if needed.
  • Add the beans and heat through.
  • Taste for adequate seasoning.
  • If soup is not thick, puree one third of it and return the puree to the pot.
  • Serve soup with a bowl of grated cheese.

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