Monday, July 23, 2012

Laptop Lunches #104

Peach slices, honey roasted almonds in the flower cup, Chocorooms, grape tomatoes and bell pepper slices with ricotta dip, and spicy cucumber salad.

I have two new recipes to share with you today! First, though, I have to say that I'm glad I finally took the plunge and bought a box of Chocorooms at the local Five Below. They are so cute and they actually taste as good as they look! And the tiny chocolate "mushrooms" go perfectly with honey roasted almonds

All right, so, onto the recipes. Ricotta dip is a modified version of something in America's Test Kitchen Cooking for Two 2009. (I like more garlic; also, I wasn't in the mood for grating lemon zest.) It was a really nice change of pace from salad dressing for dipping my veggies into. I am thinking about trying to stuff some large olives with it tomorrow.


Ricotta Dip
Servings: About 4

3/4 cup ricotta cheese (I used whole-milk)
1 tablespoon extra-virgin olive oil
3 large fresh basil leaves, chopped (about 1 tablespoon)
1 1/2 teaspoons lemon juice
1 garlic clove, minced to a paste
1/2 teaspoon freshly ground black pepper
Salt to taste

Mix all ingredients. Taste and adjust seasonings.


And the cucumbers are entirely of my own invention, an effort to replicate something a friend of mine used to make. It isn't quite like hers, but it's good!


Spicy cucumber salad
Servings: 2-3

1 cucumber, peeled and chopped
Salt
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon chili garlic sauce
1 garlic clove, minced
1 tablespoon roasted sesame seeds

Put cucumber in a strainer over a bowl and salt lightly, stirring a bit to coat evenly. Let sit for about 1/2 hour to sweat out liquid.

Mix vinegar, soy sauce, sesame oil, sugar, chili garlic sauce, and garlic clove in a bowl. Toss cucumber with dressing, then stir in sesame seeds.

This recipe is pretty spicy. If you're not much for spicy foods, you will want to use less chili garlic sauce. I recommend adding about 1/8 of a teaspoon at a time and then working your way up to adjust the seasoning to your liking.

This post is shared on:

Make-Ahead Meals for Busy Moms

MyMeatlessMondays

Slightly Induglent Tuesday




Miz Helen’s Country Cottage
Allergy-Friendly Friday with Cybele Pascal
Life Is Fantasmic

8 comments:

  1. I would love to take those lunch boxes to work. My husband takes a cheese sandwich daily. I think, I am not being a good wife, when I see what you have done.

    I like Ricotta a lot so a dip with it has to be good. I want to make the cucumber dip. I like the idea it is spicy and that you dice it. I usually slice cucumber but I think you can do a lot more with it diced.

    ReplyDelete
    Replies
    1. I'm sure lunch packing alone can't make you not a good wife! And one can have a lot of variety in the arena of cheese sandwiches. Plus, it's super hard to make a bad cheese sandwich. (I'm reminded of an exchange between Mary Richards and Rhoda Morgenstern on the Mary Tyler Moore Show--"How do you make a BAD cheese sandwich?" "You were out of cheese, so I had to use yogurt.")

      Cucumbers can take a lot of different flavors and run with them. I have fun experimenting with them, mostly because I don't much like them plain.

      Delete
  2. Chocorooms! How I love them so! I haven't had any in a while, but they are really easy to get where I live.

    ReplyDelete
    Replies
    1. And they're so adorable! I don't think I've seen them other than at Five Below, but that doesn't mean anything. Still, they are a little harder to find than, say, Pocky.

      Delete
  3. Great post. I found this through Turning the Clock Back's What's Cooking Wednesday. I have linked in a post about some home-made steak burgers I did. Have a lovely week.

    ReplyDelete
  4. What great Laptop Lunches, they look delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  5. I love these recipes, wonderful flavours!

    ReplyDelete