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Spaghetti alle vongole (puddingmouse style) - serves 3

1 tin of baby clams
250g mussels (fresh or frozen)
275g spaghetti (dried)
3 large tomatoes, chopped
150ml white wine
chopped garlic (depends on how much you like garlic)
1 tbsp dried tarragon
250ml fish stock
squeeze of lemon juice
olive oil

Fry clams and mussels in olive oil with garlic. Start boiling pasta. Add tomatoes. Add fish stock. Reduce fish stock a bit. Add white wine and let that reduce a bit. Reduce heat. Add tarragon and lemon juice. Check if pasta is al dente yet, if it is, serve.

Put toast in toaster.
Wait some minutes.
Take toast out and eat.

I used to love toast with butter, honey, and cinnamon before I gave up bread

These pancakes are really tasty if you love coconut and top them with real maple syrup! I can't post the recipe because it's a video.
http://www.marksdailyapple.com/primal-c ... z1lZqGPoDB

I like bean salad, but I came up with my own version that I like much, much better.

Low Sodium Bean Salad


1 cup of dried red beans (cooked, no salt and well drained)
2 stalks medium size celery (grated)
1 medium onion (grated)
4 Tbsp relish (drained)
2 extra large or jumbo hardboiled and cooled eggs (grated)
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon sugar
Pepper (optional)

Put all ingredients in a mixing bowl and mix well.

Note: I don’t recommend canned red beans. The relish can be placed on several layers of paper towels so the liquid can be soaked up. I also recommend the dry mustard over the wet mustard.

If any of you try this, you can play around with the ingredient amounts a little. I like mine a more on the thicker side with more intense flavor which is the reason I chose to cook my beans and use dried mustard.

I'm vegetarian so all my recipes are meat-less. This one also happens to be vegan:

Sweet potato and bean chilli

1x400g can kidney beans (yes I am lazy, I really detest the soaking part), Take out of tin and rinse off starch with a slowish running tap - a fast one will break canned beans apart. Set aside.
1xsmall can mixed beans, prepare as above. Obviously the canned beans of both types can be substituted for similar quantities of rehydrated dried beans. If you go this route make sure you research how to prepare your beans properly or you will make yourself ill.
2x400g cans chopped tomatoes - a similar quantity of fresh tomatoes can be substituted. If using fresh I like to use really juicy, sweet plum tomatoes.
3 medium onions, chopped finely.
1 large stick celery, grated.
2 medium carrots, grated.
3 average size sweet potatoes, cut into fairly uniform cubes of about 3-4cm.
Chilli peppers to taste, finely chopped. I use about 7-8 small red/green chillis with seeds but that is pretty hot. 1 large chilli or 3-4 small ones is probably enough for most people. You might like to de-seed it.
1 heaped teaspoon of cumin.
1 heaped teaspoon of paprika (I like smoked paprika, some don't).
1 pint of decent vegetable stock
3 bay leaves
Freshly ground salt and pepper
Tomato purée/paste - You may not need it but if your tomatoes turn out not to be the best it could end up saving your chilli. Please don't use ketchup, lol
Handful of chopped, fresh coriander leaves
A LARGE saucepan
Frying pan

Place pan on hob at a pretty high heat. Put the frying pan on the hob and add a splash of olive oil. Put in the sweet potatoes. Get all of the surfaces of the sweet potatoes covered in a little oil - add a little more if necessary but NOT swimming in oil. Cook the sweet potatoes until the outsides start to brown and crisp a little. This should take no more than about 5 minutes. Don't burn them and don't cook them through. Take them out of the pan, set them aside and pat them dry with kitchen paper. We're now done with the frying pan.

Turn heat down to medium. Put the saucepan on the hob. Add plenty of olive oil (but again, not a sea of oil). Add the onions and the chilli peppers, quickly followed by the cumin and the paprika (It smells AMAZING at this stage). Fry the onions until they soften but don't brown them. Add the carrots and celery and a splash more oil if it looks dry. Fry for another 1-2 minutes. Put the sweet potatoes in the pan. Add a good pinch of salt and pepper. Add the tomatoes and bay leaves. Add half of the vegetable stock. Stir well at this point. Simmer with lid for 45 mins. Check it and every 10 minutes. Don't stir it all the time - it will ruin the sweet potatoes. Add more stock if it starts to go dry. Taste now. Depending on the consistency/taste at this point you *might* need to add tomato paste, more salt and pepper or more stock. Simmer with the lid off until the chilli reaches your preferred consistency. Add chopped coriander leaves 1 minute before serving. I like to have this with brown rice but white long grain rice would probably be more usual. If you don't normally eat it, try the brown

My recipe.

Easy potato salad:

potatoes, cut up with peel on
low fat ranch dressing

Wash and cut up potatoes.
Boil until fork tender
Drain and rinse under cold water.
When the potatoes are cool, pour on as much ranch dressing as you like.
Chill if you want it colder.
Eat.

Super easy. Make potato salad for one in a flash.

Smoothie à l'Albirea (very easy and delicious):

1 small box organic strawberries
1 banana
1 pear
2 tbsp lemon juice
3 tbsp maple syrup
2 tbsp strawberry jam
1/2 cup French vanilla yogurt ("Vanana" yogurt from Trader Joe's works best, though)
2 - 2 1/2 cups ice
1 1/2 cups water

Put ingredients in blender a few at a time, starting with the fruits and water. Blend several times throughout. Enjoy!

Ask someone to open 18 oysters for you, two drops of lemon juice on each one. Eat.

My favorite recipe is "Open package, cook in microwave for two minutes."

Ina Garten's French Apple Tart. I've made this easily a dozen times and it has never not been a hit. Do not make your own pastry, because life is short, YOLO, etc.


Ingredients
For the pastry:

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:

4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.