Sunday Notes: Lunch Salads and then some Shrimp Creole

This afternoon, I made three hearty low-carb salads. Now I'm making Shrimp Creole for dinner. (I'm thinking "leftovers for lunch!") We'll eat like kings the next couple of days.

Tapas Salad
Recipe from Kalyn's Kitchen
Ingredients
3 roasted bell peppers
2 T. capers
minced garlic to taste
1 6 oz can black olives
juice of one lemon
sprinkle of vinegar, splash of olive oil
fresh herbs (I used oregano today)

Edamame, Chickpea and Green Tomato Salad
Inspired by this recipe
Ingredients
1 15.5 oz. can garbanzo beans
20 oz. cooked edamame pods
1/2 c. chopped green tomatoes

chopped cilantro

juice of 3 limes

olive oil

6 scallions, chopped

Shell the edamame and toss them with the other ingredients. Chill to let flavors meld. If you don't have green tomatoes, then omit that ingredients. I happen to have them in spades and they give this salad a tart crunch.

Spicy White Bean Salad
Ingredients
1 English cucumber, diced and drained
1 cup diced fresh tomatoes
2 T. julienned sun-dried tomatoes
1/2 small red onion, diced
1 2.5 oz. can of sliced black olives
1 15.5 oz. can cannelini beans
chopped cilantro
1 t. chili powder
1 minced jalapeno
juice of 2 limes
sprinkle of vinegar, splash of olive oil
salt, pepper to taste

Mix the veggies and spices together and let marinate in the fridge for 30 minutes. Top with canned tuna (optional) and feta.

Shrimp Creole
Ingredients
3-5 celery stalks
1 medium onion
2 cloves garlic
2 bell peppers
1 c. chopped tomatoes
tomato sauce
1 t. chili powder
oregano, celery seed, cayenne, thyme, paprika
1 1/2 pounds raw shrimp (51-60 per pound)
parsley

Directions

1. Chop the veggies.
2. Saute the celery, onion, and bell peppers until halfway cooked.
3. Add the tomatoes and garlic, cook until veggies are tender.
4. Add tomato sauce, herbs and spices. Cover and simmer for about 20 minutes.
5. Add shrimp and cover for another 5 minutes.
6. Serve on rice or quinoa, and top w/ chopped parsley.

Breakfast Treats: Blueberry Muffins & Ricotta Puffs

My blueberry muffins recipe is inspired by this one from Smitten Kitchen. These muffins keep well in an airtight container in the fridge but are best served warm. They are cakelike rather than airy and deserve to be partnered with soft unsalted butter.

My friend Lisa gave me the Ricotta Puffs recipe. This basic dough is lovely as is, but I envision interesting variations depending on mood, the season and spices on hand. Add lemon zest, a pinch of ginger, or even basil, chives or masala for a savory bite. The trick to cooking these is to keep them "rolling" in a medium hot oil so they cook all the way through and don't burn.

Blueberry Muffins

Ingredients
1 1/2 c. whole wheat flour
1 c. unbleached flour
2 t. baking powder
pinch salt
1 c. sugar
1 egg
1/2 c. plain yogurt
3/4 c. buttermilk
1 1/2 t. Mexican vanilla
1/4 c. light olive oil
4 T. melted unsalted butter
1 1/2 c. blueberries

Directions

1. Preheat oven to 375 degrees.
2. Grease muffin tins or use paper liners.
3. Mix dry ingredients together.
4. In a separate bowl, beat the eggs, then add the other liquids.
5. Add liquids to dry and combine until mixed. Then fold in the blueberries carefully.
6. Fill your muffin tins and bake for 20-30 minutes, until golden brown. When they pass the toothpick test, remove then from the muffin tin.

Ricotta Puffs

Ingredients

1 c. ricotta

3 eggs

1/4 c. sugar

pinch salt

1 c. flour

Also, vegetable oil for trying and powdered sugar to coat the puffs.

Directions

1. Mix the ingredients together until the batter is smooth and creamy.
2. Use a flavorless vegetable oil to deep fry these.
3. The oil should be medium hot; you will hear it sizzle if you flick a drop of water, but not as hot as if you were making bacon. This is a dense batter and if the oil is too hot, the puffs will be runny in the middle. You really do not want that.
4. The oil should be deep enough that the ricotta puffs can turn on their own.
5. Drop a few teaspoons of batter in the oil. Make sure they don't stick to the bottom of the pan. When they start to puff, they will turn themselves over. If they don't, feel free to help them.
6. Turn them occasionally so they brown evenly. When golden brown, remove and drain on paper towels. When cool, toss in powdered sugar.
7. Mangia!

"It's just food. Eat it."

David Chang banned food pornographers from taking photos in his restaurant Momofuku Ko. "It's just food. Eat it."

We're regulars at the Cowboy Diner in town. No food pornographers interrupt our "dining experience." Only loud bar patrons. I do see his point.

But we eat with our eyes first. The blogs I've linked to here entice me not only with wonderful recipes but seductive photos. Oohrah food porn!

And at the end of the day, it's just food. Let's eat.

Kiss My Spatula
Chinese chicken salad with spicy ginger dressing

Tracey’s Culinary Adventures
Blueberry Cupcakes w/
Lime Cream Cheese Frosting

White on Rice Coupole
The “Bang Me” Bánh Mì

Voodoo and Sauce
Homemade Labneh

Viet World Kitchen
Giant Fried Jiaozi Dumplings

Smitten Kitchen
Charred Corn Tacos w/ Zucchini-Radish Slaw

Seven Spoons
Chocolate Olive Oil Zucchini Bread

Herbivoracious
Watermelon and Sweet Onion Gazpacho

Joy the Baker
Double Chocolate Indoor S’mores

Ezra Poundcake
Squash Puppies with Roasted Jalapeño Mayonnaise

Canelle Vanille
Black Raspberry, Red Currant,
Quinoa, and Oat Scones

Closet Cooking
Blueberry Iced Green Tea

Cowgirl’s Country Life
Spicy Pulled Pork Egg Rolls