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| LOVELY LENTIL, LEMON, AND TUNA SALAD LETTUCE WRAPS |
This week's salad has strong overtones of a recent Dorie cooking project also with lentils and fish: salmon.
This salad meal was healthy, but not exciting. My grandkiddies came to swim and enjoyed a cookout which included a side of today's salad. The opportunity was taken to introduce them, once again, to lentils with the bribe of chocolate truffle cookies if they ate their portions.
For patio dining, I turned this lentil-tuna salad into lettuce wraps which could be eaten by hand. First we portioned out pretty rounded amounts of lentils and then of tuna salad and added chopped veges. Next, we tried layering these foods and found the easier method to look just as lovely.
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| ALL INGREDIENTS LAYERED ON MAKES A HEALTHY SIDE |
To make the lentils a little more flavorful I added chopped onion and carrots. The tuna was made into a tuna salad with mayo, sweet pickles, onion, lemon, and seasonings. I'm sure the whole idea conforms to the given recipe well enough.
The chocolate truffle cookies were exciting, however, and did the trick. Everyone cleaned their lentils and earned their cookies.
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| DEEP DARK CHOCOLATE TRUFFLE COOKIES |
KRIS' CHEWY CHOCOLATE TRUFFLE COOKIES:
Yield: 40 using my smallest ice cream type scoop...about 1 Tablespoon of dough
First, line baking sheets with parchment paper or silicone mats.
Beat together until thick ribbon stage:
2 large eggs
2 1/3 cups sugar
1 Tablespoon honey
Melt together in microwave and stir until smooth:
8 ounces bittersweet chocolate
3 Tablespoons butter
Combine:
2.75 oz almond flour
1/2 teaspoon salt
1 Tablespoon cocoa
Add the dry ingredients to the chocolate mixture and combine.
Stir 1/3 of the egg mixture into the chocolate mixture to lighten it. Then gently fold the rest of the egg mixture into the chocolate until well combined, making sure to keep the mixture aerated.
Chill until firm, about 1 hour....REALLY FIRM!
Scoop out the dough and roll each dough ball in sugar, place on baking sheet and place in freezer. When dough balls are frozen solid, bake at 350 degrees for 10 minutes.
Keep these cookies in the fridge especially in AZ...they love to be eaten cold.
Keep these cookies in the fridge especially in AZ...they love to be eaten cold.
If any cookies are left over...very doubtful...they keep well in an air tight container in the fridge for 2 weeks. Nice to have on hand for rewards including for myself.
ENJOY!
