Fresh and Crunchy

California Style Tuna Salad Rolls

Ingredients

2 cans albacore tuna, in water, drained and flaked
Mayonnaise, as desired, just enough to moisten (4-5 Tlbs)
10-inch flour tortillas (lg burrito size, I used the spinach/green tortillas to mimic seaweed)
Flat dark green leaf lettuce (Boston, red leaf, etc)
2 med zucchini, chopped julienne (long matchsticks)
2 medium carrots (can use several baby carrots), chopped julienne
1 red bell pepper, julienne
Flavored cream cheese like garden veggie (I used Laughing Cow)

Instructions

1. Combine the tuna with the mayonnaise in a small bowl and mix until blended.  Set aside.
2.  Lay the tortillas on a work surface and spread cream cheese over entire surface.  You can leave a bit of space on the right/left sides since those will be cut off, but spread clear to the edge of the top and bottom of tortilla.  This will help seal it when you roll it up.
3. Place one lettuce leaf on the lower middle 2/3s of the tortilla, press slightly and it will stick flat to the cream cheese.
4. Arrange the zucchini, carrots, and pepper sticks lengthwise in rows on top of the lettuce
5.  Spoon the tuna in a line next to/on top of the vegetables (away from the edge).
6.  Roll each tortilla up snugly into a cylinder.  You can cut crosswise in half or use a sharp, thin knife and slice into 1 1/2 inch rounds (like a California roll).  Arrange on plate and serve as an appetizer or as a light refreshing meal.


Variations:
Switch out or add the following veggies ~ 
   Avocado; peeled, pitted, and sliced 1/2-inch thick
   Seedless/English cucumber, chopped julienne


I got about 5 rolls per tortilla.  I made 4 tortilla wraps (cut up) and served them with fruit and salad for a light summer dinner.  Easy, crisp, and delicious!

Crunchy & Quick

Microwave Peanut Brittle 
(allrecipes.com)


1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 3 1/2 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

This turned out really well and was SUPER easy!  Would be great to put on a Christmas plate, maybe paired with fudge.  I think you could also have fun experimenting with this:  different nuts, pretzels, etc.  I drizzled dark chocolate over mine, but I think I might like them best plain.

Dark and Decadent

Chocolate Truffle Tart

from Gourmet

Serves10

For crust

28 chocolate wafers such as Nabisco Famous (not oreos),

     finely ground in a food processor (1 1/2 cups) 

3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

For filling

1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped 

   (I used Ghirardelli 60% chocolate chips)

3/4 stick stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes  

2 large eggs, lightly beaten 

1/3 cup heavy cream  

1/4 cup granulated sugar 

1/4 teaspoon salt  

1 teaspoon pure vanilla extract

  

Garnish 

unsweetened cocoa powder for sprinkling

Make crust:

Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.  You can also use a tart pan, which is what I did.  I did not worry about buttering the pan and it turned out great.

Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

Make filling while crust cools:

Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

Assemble and bake tart:

Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve. 

This is my new favorite dessert!  Rich and dark and heavenly.  I like to serve it with fresh berries (raspberries) or with a fruit syrup drizzled over it.  Next time I may even add a little raspberry oil to the chocolate filling for another dimension.

Taste of Spring

Spinach and Walnut Pesto

1 1/2 cups firmly packed baby spinach

1 tsp dried basil

1/2 cup freshly grated Parmesan or Romano cheese (not the powder stuff)

1/4 cup toasted walnuts (broil in oven or heat in microwave, but don't burn!)

1 lg clove garlic, minced

1/4 tsp salt

1/4 cup olive oil

Can also add a little lemon juice and pepper, if desired

Play with it and adjust the seasonings to your taste

In a good blender or food processor combine the spinach, basil, Parmesan cheese, walnuts, garlic and salt.  Cover and blend with several on-off turns 'til a paste forms.  Stop the machine several times and scrape down the sides.

With the machine running slowly, gradually add olive oil and blend to the consistency of soft butter.  You can add a little more oil if you want it more liquidy for pasta or whatever.

I usually end up using a bag of fresh spinach and just add in more accordingly.  Taste as you go! 

Enjoy!!