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 outBraised Celery and White Beans Enjoy!
Recipe source for Zesty White Bean and Tuna Lettuce Wraps: Compelled To Cook
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.
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.
Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes. Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.
Recipe source for Asian Kohlrabi Slaw: Compelled To Cook
In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
Recipe Notes
To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler. Cut bulb in half and lay flat. Slice thinly, then stack a few slices together and thinly slice into strips. Repeat with remaining kohlrabi and slices.
Show off your red white and blue the delicious way with Summer Berry Ambrosia. A lovely salad that’s a little part dessert and fantastic for your 4th of July celebration, potluck or BBQ this summer. Gorgeous red and blue summer berries folded into a sweet white marshmallow cloud that’s creamy and crunchy with coconut. It will be loved by children and adults alike.
Although Summer Berry Ambrosia is on the sweeter side for being a salad, it’s not as sweet as you might think. There is no added sugar in this salad. The sweetness comes from the sour cream “washing off” the sugar already on the marshmallows and coconut. This melding of ingredients creates the perfect balance of sweetness. The berries add brightness and their inherent tangy sweetness as well. It’s a great combination of simplicity, texture and flavours.
Summer Berry Ambrosia is super easy to put together with little prep and only a handful of ingredients. You can have it stirred up in no time at all. It takes longer to sit and meld the flavours than it does to actually make.
Recipe source for Summer Berry Ambrosia: Compelled To Cook
In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence this summer.
I myself do not own an ice cream maker! I know, how is this possible? I won’t say I don’t want one, it’s just not at the top of my Christmas list sorta speak. Hence the no churn ice cream makes its first appearance on Compelled To Cook. You might also want to try my Cherry and Chocolate Semifreddo, that is a frozen custard like dessert and no churn as well.
I love the tart raspberry sauce rippling throughout creamy mounds of cool sweetness and what really makes this raspberry sauce pop is the raspberry balsamic vinegar. It’s bursting with flavour and adds a glorious and balancing acidity that is subdued by an overload of cream. And this is why I will at some point purchase and ice cream maker, because as delicious as this is, I do believe a traditional ice cream made with the same sauce would be fabulous. In the meantime I’m happy to indulge in a scoop or two of this no churn delight. You will love it too!
Recipe source for Balsamic Raspberry Ripple Ice Cream: Compelled To Cook
In a small sauce pan add balsamic vinegar and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
In a medium sauce pan stir together raspberries, sugar and water. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes. Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and 1/2tsp vanilla into raspberry juice. Cool until chilled.
Whip cream and 1tsp vanilla until stiff peaks form. Fold sweetened condensed milk into whipped cream. Pour half into a 9"x5" loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife. Cover and freeze for at least 8 hours.
What’s a long weekend to you? Is it quality time with family and friends, enjoying a potluck meal, backyard BBQ or fire pit. Is it about getting away to nature to camp, hike and sightsee? Maybe it’s about catching up on errands and neglected household tasks. For me it’s been all of the above at some time, but without a doubt there’s always a little wine consumed regardless of how I spend it. This Victoria Day long weekend will find me enjoying Strawberry Sangria. A crisp fruity glass of wine that is subtlety sweet with delicious ripe strawberries, spiked with Kirsch and a little too easy to drink.
Most Canadians get to enjoy this long weekend in honour of Queen Victoria, born May 24th, 1819. For myself, the Victoria Day long weekend signifies the start of summer here in Alberta. It’s when everyone fuels the camper or packs the tent for the first time of the season and heads west towards the mountains. Sadly, the Victoria Day long weekend in May is notorious for bad weather here in Alberta. It’s not unusual to see snow, especially into the mountains. This doesn’t stop most of us from rebelling agains mother nature regardless of her mood. It’s the long weekend, and we WILL have fun.
Refreshing Strawberry Sangria begs to be sipped in the sun with your favourite pals, so I’m hopeful for good weather. But regardless, it’s still a long weekend with an extra day off, relaxation, friends and of course a pitcher of Strawberry Sangria. Enjoy!
Recipe source for Strawberry Sangria: Compelled To Cook
In a large pitcher combine strawberries, rose wine, kirsch and a few mint leaves. Stir to combine and chill for at least an hour before serving.
When ready to serve add ginger ale to pitcher and stir. Add 2-3 ice cubes to each glass and pour over ice, dividing strawberries equally among glasses. Garnish with additional mint leaves if desire.
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