Zesty White Bean and Tuna Lettuce Wraps

Zesty White Bean and Tuna Lettuce Wraps

Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

 

These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check out Braised Celery and White Beans Enjoy!

Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

Zesty White Bean and Tuna Lettuce Wraps
Print Recipe
    Servings Prep Time
    2-3 people 20 minutes
    Servings Prep Time
    2-3 people 20 minutes
    Zesty White Bean and Tuna Lettuce Wraps
    Print Recipe
      Servings Prep Time
      2-3 people 20 minutes
      Servings Prep Time
      2-3 people 20 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
      2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
      Recipe Notes

      Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

      Recipe yields a generous 2 cups of tuna and bean salad.

      Spicy Grilled Vodka Shrimp

      Spicy Grilled Vodka Shrimp

      Wanna set your food on fire??  Here’s your chance with Spicy Grilled Vodka Shrimp.  It’s so much fun to cook and share.  These shrimp are spicy but not extreme, just a perfect spicy bite really.  They get a little heat not only from the chili flakes, but jalapeño and spicy vodka if you have it.  Add a good squeeze of lime juice and a sprinkle of cilantro for a great nibble.

      Outdoors is definitely the preferred location to perform this act of pyromania.  An ounce of vodka will shoot flames 2-3 feet high, seriously!!  And, the look on your guest’s faces will be priceless.    The flame will dissipate within about 20-30 seconds, so be ready for it, it happens quickly.

      I have done this particular flambé outside before, however for this post and for the purpose of taking pictures I used my garage which has high ceilings and a large open area.  It’s really not a maneuver I would ever do in my home.  Too much potential for bad things to happen in my opinion, so I’ll keep this outdoors, and I strongly suggest you do as well.  Besides, that is where your shrimp and hot pan will be coming off the BBQ anyway.  Have fun with it and enjoy!

      Recipe source for Spicy Grilled Vodka Shrimp:  Compelled To Cook

       

      Spicy Grilled Vodka Shrimp
      Print Recipe
        Servings
        4 people
        Servings
        4 people
        Spicy Grilled Vodka Shrimp
        Print Recipe
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
          2. Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
          3. At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
          Recipe Notes

          -If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.

          -It's important to use cast iron for this.  Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.

          -DO NOT DO THIS INDOORS!

          Fennel and Shrimp Potato Salad

          Fennel and Shrimp Potato Salad

          Picnic and BBQ season is almost upon us. Don’t bring just any ordinary potato salad to the party! Show up with creamy Fennel and Shrimp Potato Salad instead. Cool, crisp fennel meets up with plump little shrimp in a creamy dressing that’s freshened up with fennel fronds. Familiar yet deliciously different is why Fennel and Shrimp Potato Salad will become your new picnic favourite.

          What’s potato salad to you? For me it’s a combination of summers at the lake and my mother. We only ate potato salad during the warmer summer months and my mother always made a deliciously creamy potato salad. It was on the traditional side, with eggs, celery, radish, mustard, mayo and maybe a little pickle juice. If I had it today, it would taste like a memory from my teenage years and fun at the lake. Who knew a bowl of potato salad could mean so much!

          Skipping forward a couple decades, I still love a traditional potato salad, but here I wanted to keep the same creaminess but sub in cool and crisp fennel and meaty little shrimp for a lovely riff on a childhood favourite. Enjoy!

          Recipe source for Fennel and Shrimp Potato Salad:  Compelled To Cook

           

          Fennel and Shrimp Potato Salad
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time Passive Time
            10-12 minutes 1 1/2 hours
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time Passive Time
            10-12 minutes 1 1/2 hours
            Fennel and Shrimp Potato Salad
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time Passive Time
              10-12 minutes 1 1/2 hours
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time Passive Time
              10-12 minutes 1 1/2 hours
              Ingredients
              Servings: people
              Instructions
              1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
              2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
              3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
              4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
              Recipe Notes

              Makes a generous 4 cups of salad.

              Potato Chip Shrimp

              Potato Chip Shrimp

              What flavour will you choose?  With Potato Chip Shrimp there are plenty Potato Chip varieties and flavours to temp you.  My first instinct was dill pickle of course, because to me it is reminiscent of tartar sauce with dill pickles and a good pairing with shrimp.  BBQ, sour cream and onion or salt and vinegar are also great flavours to work with.  I find that BBQ on its own is a good all round coating that comes out nicely seasoned and would make a good coating for most anything. You really can’t go wrong with any flavour that you use as the potato chips in general make a surprisingly thick and crispy coating.

              What I found oddly interesting about using potato chips in this fashion is that the potato chips have trouble being ground down really fine.  Which is odd, because chips will turn into micro dust if you eat them in bed or on the sofa? Secondly, a deep fried potato chip coating isn’t greasy as one might think since you are essentially deep frying a deep fried product.  You will be pleased with the results.
              It seems the oil already in the potato chip prevents them from really grinding down as mentioned earlier but this same oil allows you to really pack on the coating as it tends to stick together well.  So the next time you’re looking for a great party snack, don’t just put those potato chips out in a bowl.  Turn them into something worthy for your gathering of friends.  Enjoy!

              Try these Potato Chip Shrimp flavour options:

              BBQ with the addition of chipotle powder

              Sour cream and onion with the addition of onion powder

              Salt and vinegar with the addition of  cracked black pepper

              Ranch with the addition of dried parsley and onion powder

              Cheddar with the addition of chili powder

               

              Recipe source for Potato Chip Shrimp:  Compelled To Cook

               

               

              Potato Chip Shrimp
              Print Recipe
                Servings Prep Time
                20 shrimp 10 minutes
                Cook Time
                12-16 minutes
                Servings Prep Time
                20 shrimp 10 minutes
                Cook Time
                12-16 minutes
                Potato Chip Shrimp
                Print Recipe
                  Servings Prep Time
                  20 shrimp 10 minutes
                  Cook Time
                  12-16 minutes
                  Servings Prep Time
                  20 shrimp 10 minutes
                  Cook Time
                  12-16 minutes
                  Ingredients
                  Servings: shrimp
                  Instructions
                  1. Combine potato chips, 3tbsp flour, dill, salt and pepper in the bowl of a food processor. Blend until chips have broken down into small crumbs. (the chips with only process so far, so don't be afraid of over processing) Remove coating to a shallow bowl and set aside.
                  2. Prepare breading station by adding remaining 3 tbsp of flour to a shallow bowl and seasoning lightly with salt and pepper. In a third shallow bowl whisk egg whites with water. Arrange breading station starting with flour, egg whites and potato chip coating.
                  3. In a large dutch oven, pot or deep fryer, heat a minimum of 4" of oil to 350℉ using a candy/deep fry thermometer. Pat shrimp dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg white bowl and toss to coat. Remove shrimp one by one to coating bowl and press both sides of shrimp into coating. The coating will adhere nicely when gently pressed on. Place prepared shrimp on a plate or small baking sheet. Repeat with remain shrimp until all are coated. Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes until golden. Remove with slotted scoop to a paper towel lined plate. Continue with remaining shrimp. Serve immediately with your favourite tartar sauce.
                  Recipe Notes

                  -I used Old Dutch Dill Pickle with the addition of a little dried dill, however your favourite brand and/or flavour can be used as is.

                  -substitute all purpose flour for cornstarch if wanting gluten free.

                  Coconut Poached Cod

                  Coconut Poached Cod

                  It’s a new year, and I couldn’t be more excited to create, share and connect with everyone in 2017. For me, 2016 was a year full of new beginnings, experimenting, learning, kitchen messes and tripping over photography equipment. One of my main goals for the new year is to be more organized and shall we say “ahead of the game”. This food blog called my hobby chews away at time like nothing I’ve ever done and I believe being organized and using time effectively is essential. I look forward to focussing and improving in this area.

                  I’m starting the new year with simplicity  and Coconut Poached Cod.  A  lovely recipe that’s super easy, quick and healthy.  The wonderful flavour comes from a reduction of wine, clam juice, saffron and tomatoes.  This delicious concentration is smoothed out with coconut milk and gives way to a luscious milk bath for your fish.  For this recipe I used cod, but any mild, firm white fish could be used with similar results.  Halibut is a great choice as well, but definitely a hit on my wallet.  Regardless of the fish used, it is imperative to generously season the fish on both sides with salt and pepper.  The thick fish fillets really need that little hug of seasoning to shine.  Also of importance is not to overcook the fish.  An approximate 1” thick piece has no need to cook more than 3-4 minutes per side.  Dry, overcooked and rubbery fish is a friend to no one.

                  I love this Coconut Poached Cod because it packs a lot of flavour with minimal time, effort and ingredients.  It’s easy and perfect for any night of the week yet worthy of company.  I like to serve mine atop sautéed spinach, however over rice, couscous or quinoa is also delicious.  Enjoy!

                  Recipe Source:  Compelled To Cook

                   

                  Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
                  Coconut Poached Cod
                  Print Recipe
                  Cod fillets gently poached in a luscious coconut sauce.
                    Servings Prep Time
                    4 People 10 Minutes
                    Cook Time
                    20 Minutes
                    Servings Prep Time
                    4 People 10 Minutes
                    Cook Time
                    20 Minutes
                    Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
                    Coconut Poached Cod
                    Print Recipe
                    Cod fillets gently poached in a luscious coconut sauce.
                      Servings Prep Time
                      4 People 10 Minutes
                      Cook Time
                      20 Minutes
                      Servings Prep Time
                      4 People 10 Minutes
                      Cook Time
                      20 Minutes
                      Ingredients
                      Servings: People
                      Instructions
                      1. Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
                      2. Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
                      Recipe Notes

                      If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.

                      Pistachio Crusted Scallops on Brown Butter Mashed

                      Pistachio Crusted Scallops on Brown Butter Mashed

                      Don’t wait for a special occasion to make these wonderful Pistachio Crusted Scallops on Brown Butter Mashed unless your special occasion happens to be “because it’s Tuesday”. This easy recipe uses just a few great ingredients to create an elevated weeknight meal for you and your family.

                      What makes this dish a weeknight candidate? Let’s start with the Brown Butter Mashed, we’ve all made mashed potatoes, and in this recipe you are simply making mashed potatoes with brown butter, super easy!  The scallop preparation is no different than pan frying any other type of breaded fish, and they take only minutes to cook. Both recipe elements are probably something you’ve already done, so get started and surprise your family tonight.

                      In this recipe I used scallop size 15 per pound, but feel free to use bigger if you can find them and adjust the cooking time accordingly. Because I live in the Alberta foothills “fresh seafood” is a relative term. It’s usually “freshly unthawed” for me, as the primary choice of fresh seafood is a half an hour drive and quite expensive and even then I question the label “fresh”. While I am not promoting frozen seafood, it is at times all I can get my hands on with relative ease. For those of you living in coastal communities I would expect you to delight in a recipe like this and use local fresh seafood. Yes, I’m jealous, but hey, I live in prime beef country!!  We’ll talk about that later.

                      Recipe Source: Compelled To Cook

                       

                      Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
                      Pistachio Crusted Scallops on Brown Butter Mashed
                      Print Recipe
                      Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
                        Servings Prep Time
                        4 people 15 minutes
                        Cook Time
                        30 minutes
                        Servings Prep Time
                        4 people 15 minutes
                        Cook Time
                        30 minutes
                        Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
                        Pistachio Crusted Scallops on Brown Butter Mashed
                        Print Recipe
                        Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
                          Servings Prep Time
                          4 people 15 minutes
                          Cook Time
                          30 minutes
                          Servings Prep Time
                          4 people 15 minutes
                          Cook Time
                          30 minutes
                          Ingredients
                          Brown Butter Mashed Potatoes
                          Pistachio Crusted Scallops
                          Servings: people
                          Instructions
                          Brown Butter Mashed Potatoes
                          1. In a small sauce pan over medium heat melt butter until foamy. Continue to heat until milk solids start to brown, swirling or stirring often. Once they start to brown remove from heat as they will continue to brown slightly off the heat. Set aside.
                          2. In a large pot cook potatoes in salted water until fork tender, approximately 20-25 minutes depending on size. Drain well and return to low heat to dry slightly. Mashed until smooth. Add 4 Tbsp of brown butter, sour cream, milk, salt and pepper and mash until well combined and smooth. Keep warm over low heat.
                          Pistachio Crusted Scallops
                          1. While potatoes are cooking prepare the coating by combining pistachios, bread crumbs, salt, and pepper in a mini food processor or grinder. Pulse until small crumbs form and transfer to shallow dish. Set aside. Whisk egg with 1 Tbsp of water, set aside.
                          2. Preheat a medium size non stick sauté pan over medium low heat, add oil. Dunk one flat side of scallop into egg wash and then into pistachio bread crumb mixture, pressing lightly to adhere coating. Place coating side down in pan, repeat with remaining scallops. Cook for 3 minutes, adjusting heat to attain a golden brown colour on coating. Using a flat spatula turn scallops and continue to cook for an additional 2-3 minutes or until an internal temperature of 160℉ is reached.
                          3. Place a bed of brown butter mashed onto plate and top with 3-4 scallops, drizzle with brown butter and serve immediately.