SMARTER TARTAR

LASDI©

Who says you have to do what you're told?   Though necessary for a civil society, structure, rules, and law is not always what's called for in life!  An example?  Tartar sauce!  That's right!  TARTAR SAUCE!  We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what?  Today we are breaking all the rules when it comes to tartar sauce!  I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all!  And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH!  I don't EAT fish!"  Well, guess what?  This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies.  For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!"  Yes, Darlings, for the most part, that's true.  But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu!  Meat Eaters!  You have not been forgotten!  The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare!  YES!  Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster.  Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules!  Dissolve the myths!  Take five minutes and make this sauce for the foodie freedom you deserve!

LASDI©

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry.  Serve cold or room temp.  (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL!  You cannot use salad dressing (like Miracle Whip) as a swap here.  I use Duke's and Duke's only!  You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers.  Refrigerate immediately unless used right away.  In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit.  This sauce will stay for up to a week in a sealed container in the fridge!  But you won't have to worry about that.  Even if you double the recipe, it will all be eaten up with no leftovers to spare!

Yellow Velvet

LASDI ©

You know that old country song “I Was Country When Country Wasn’t Cool” by one Ms. Barbara Mandrell? Well that is kind of how I feel about this recent plant-based boom. I am not vegan, nor do I lay claim to the Meatless Monday origin, but I DO know I’ve been doing vegetarian meals one-or-more times a week for AGES! I suffered persecution from many (well, at least an eye roll or two) when I even mentioned it!

But as The People are coming to a much healthier realization as a whole, they are seeking out better ways to be younger and live longer, and also to ease up on that heavy carbon footprint. So plant-based and vegetarian options are no longer chastised! They are now a welcomed, relevant way to help with all of the above.

Enter in my eccentric obsession with themes, seasons, colors, and the like, and August means all things reflecting sunshine, sunflowers, daffodils, and daisies! And it also means this beautiful, light, creamy, yellow bell pepper soup! I paired it with a GORGEOUS melon salad, a crisp glass of sauvignon blanc, and The Hubster for a perfect August meal!

These are also very quick and easy recipes that will keep your oven off on a super-hot late summer day!

YELLOW VELVET SOUP

2 tbs extra virgin olive oil (evoo)

1 tbs butter (see notes)

6 yellow bell peppers, seeded and coarsely chopped

1 large yellow onion, coarsely chopped

4 cloves garlic

2 celery ribs, coarsely chopped

1 1/2 cups vegetable broth

1 tsp ground cumin

1 tsp garlic powder

1 tsp coriander

sea salt, to taste

black pepper, to taste

4 oz cream cheese, softened (see notes)

Heat your oil and butter in a large pot (I use my cast-iron Dutch oven!) over medium-high heat until the butter is melted, but not browned. Add all of your veggies, and sauté for three-to-five minutes, stirring often (see notes). Pour in veggie broth, add seasonings, and stir. Bring to a boil, cover the pot, and turn heat down to low. Let simmer about twenty minutes, until all the veggies are nice and soft. Take your handy-dandy immersion blender, or in a blender, purée until smooth (see notes). Add cream cheese and blend again until the cheese is completely melted and the consistency of the soup is smooth and velvety. Serve with melon salad!

NOTES: For vegan version, replace butter and cream cheese with vegan butter and vegan cream cheese! The key here when sautéing the veggies is to cook them but not allow them to brown so that the bright yellow integrity of the soup stays intact. if using a blender instead of an immersion blender to purée, remember to allow it to cool just a bit prior to blending to avoid burns or soup explosion! Also, if you’d like a bit of spice, feel free to throw a little chopped fresh jalapeno into your sauté! Yum!

MELON SALAD

watermelon, chopped, chunked, or melon-balled

cantaloupe, chopped, chunked, or melon-balled

honeydew melon, chopped, chunked, or melon-balled

cucumber, chopped, chunked, or melon-balled

mint, minced, shredded, or finely cut

lime juice

teeny sprinkle of sea salt

In a large bowl, combine your melon, cucumber, and mint. Sprinkle with lime juice and sea salt. Toss. EAT!

SES-A-YOU, SES-A-ME!

LASDI©

I think we are all the busiest person we know these days.  I know I am!  I am really trying to get every piece of the Life As She Does It quadrant perpetuated, and sometimes that means no time for a healthy dinner, or no energy for one......or BOTH!  But I have learned from the tragic example of ex-300-pound me that not carving out that time or energy can cost both my hips and my wallet!  The other night after a crazy-busy day, I found we had two tuna steaks in the freezer, some lettuce, cabbage and onion, and some sesame seeds in the spice cabinet.  This dinner litch-rah-lee took five minutes to make, was inexpensive, healthy, delicious, and SHEtox Week Two-friendly!

SESAME TUNA OVER ASIAN SLAW SALAD

4 tbs coconut oil

2 tuna steaks

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp coriander

2 cups toasted sesame seeds (for color: 1 cup black, 1 cup regular)

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup toasted sesame oil

1 tsp sea salt

1 tsp pepper

1/2 head lettuce, shredded

1/2 head cabbage

1/2 onion, slice fine

1/2 cucumber, sliced

4 radishes, sliced fine

Heat the coconut oil in a heavy skillet (I use my cast-iron skillet, of course!) on medium-high heat.  While it is heating, mix sea salt, pepper, garlic powder, coriander, and sesame seeds in a small bowl.  Roll your tuna steak (see notes) in the spice and sesame seed mixture until all sides are coated and press down into the steak with your fingers.  Place the coated tuna steaks carefully into heated oil and cook for 45 seconds before turning and heating on the other side for 45 seconds (see notes).  With tongs, carefully stand up the steaks on it's perimeter and sear for five seconds on each side, and remove from heat.  Place on a cooling rack or paper towel.  Combine the soy sauce, rice vinegar, sesame oil, sea salt and pepper in a medium-sized bowl ans whisk for about 45 seconds.  Add the vegetables to the bowl and stir.  Serve on a plate with the tuna on top.  Delicious, fast, and inexpensive!  (Ses-a-ME!!)

NOTES: If your tuna is frozen, as mine was, run the water from your faucet until it gets warm, almost hot and put in a bowl.  Place your tuna steaks in the bowl for about a minute or two and they will be ready to roll in your sesame seeds and seasonings to sear!  If you like your tuna somewhat rare, the recipe above is good.  If you like your tuna a little more medium, sear for one minute on each side.  Like it cooked through?  Cook for one minute, fifteen seconds on each side.  It will still be fantastic!  Trust-a-me!

YES, PEAS!

SHE2016

I LOVE the part of the Life As She Does It quadrant that allows me to cook for people.  It truly is a joy for me.  This catering job was for my home church and was a lot of fun to set up for, too.  The May menus to choose from included Kentucky Derby (of course!) and that is what they chose!  The menu was made up of Kentucky Bourbon Chicken, Muddy Mash,  Southern Greens, a Mint Julep Pea Salad, Honey Biscuits, and Pecan Pie for dessert.  WOW!  Well, believe it or not, everyone went WILD for the pea salad (said no one ever!!).  They really loved it and asked me about it for days afterwards.  And even if you don't typically care for peas, trust me when I say you should VERY MUCH still try this at home!  It's also perfect for the Spring-time warmer weather!

MINT JULEP PEA SALAD

1 bag frozen peas, thawed and drained

1 small pkg Spring mix greens, chopped fine

3 hard boiled eggs, diced

1 cup sharp white cheddar, shredded

4 slices of bacon, cooked and chopped roughly

1/2 cup mint, diced fine

1 cup sour cream

2 tbs milk

1 tbs sea salt

1 tbs pepper

The ease of these peas is CRAZY!!  Watch this: Mix all ingredients.  Serve.  BOOM

NOTES:  I use organic ingredients, but I think as far as flavor for this recipe it is not absolutely necessary.  I do notice the texture of organic sour cream is different from that of the regular.  I also notice an empty bowl every single time I make this!!

HAM IT UP!!

SHE2016©

This was a Christmas catering job, and it was so much fun!  The menu was magical, and not only perfect for the season, but great for the cooling winter months!  There was Shiner Bock beer bread with sweet honey-cream butter, bacon-wrapped green bean almandine stacks, a honkin-huge bowl of salad with honey mustard vinaigrette, sweet potato casserole with home-made marshmallows melted on top,  red velvet stack cakes, and the most gorgeous ham with orange-balsamic-honey-mustard-and-clove glaze.  And that, Ladies & Gents, is the recipe that follows!

ORANGE BALSAMIC HONEY MUSTARD & CLOVE GLAZE

juice and zest of a large orange

1/2 cup balsamic vinegar

1/2 cup Dijon mustard

1/2 cup honey

2 tbs ground clove

Combine all ingredients in a bowl and whisk until smooth.  Baste ham as it bakes, and pour remaining glaze over the ham as soon as it comes out of the oven.  Let rest.

NOTES: I used organic aged balsamic and orange blossom honey, but I'm certain any variation on this recipe with similar ingredients would taste just as amahz!!

TASTES LIKE CHICKEN

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I am so grateful to have a partner in life that doesn't ever turn up his nose at anything I cook and put in front of him to eat (even though sometimes he REALLY wants to!).  He never even batted an eyelash when I announced a few years ago we were going to start Meatless Mondays (even though he REALLY wanted to!).  So I do my best to make those nights as chock-full of flavor as possible.  The great thing about tofu is that it is a flavor absorber! So this particular night I went with pan-seared tofu, heavily seasoned to where it really tasted like chicken!  Pair that with a beautiful warm Lima bean salad and some creamy greens and you won't even believe yourself how good this meal is!  Meatless Monday for the win!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

SEASONED SEARED TOFU

1 block organic tofu, extra firm, sliced about 1/2-inch thick

1 tsp sea salt

1 tsp pepper

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

extra virgin olive oil (evoo)

Mix all the spices together in a small bowl and sprinkle over both sides of each tofu slice.  Heat evoo in a heavy pan on medium for about a minute-and-a-half.  Cook each slice for 4-5 minutes on each side, or until golden brown and desired consistency is reached.  Serve with whatever your heart desires.  (But I'd go for the warm Lima bean salad recipe below if I were you!)

NOTES: Using organic tofu keeps your conscience clear about not allowing GMOs into your diet.  Do not overcrowd your pan or else you will not get a good sear on the tofu.  Too many pieces will steam it instead.  I did 4 at a time.  Serve with anything you like, but if I were you, I'd go with the warm Lima bean salad recipe below!

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WARM LIMA BEAN SALAD

1 bag frozen Lima beans, thawed

extra virgin olive oil (evoo)

sea salt

pepper

1 cup parsley, chopped coarsely

1 cup crumbled feta cheese

juice of one lemon

In a pot, sprinkle enough evoo to cover about half of the bottom and heat on medium for about a minute-and-a-half.  Add the Lima beans and let them brown well before stirring.  Continue to cook, only stirring after the Lima beans have browned well and are cooked through, about ten minutes.  Remove from heat and salt and pepper to taste.  Add parsley, feta, and lemon juice.  Mix well.  This is truly INCREDIBLE STUFF, even if you are not a Lima bean fan.  

NOTES:  Just for a pretty plate, I mixed power greens (usually raw spinach, kale, etc.) with some mayo, sea salt and pepper and added it to the plate.  But the tofu and Lima beans on their own is pretty hearty!  This meal is high in fiber and low in carbs!  HUGE IN FLAVOR!!

Left Chop

I was at my local grocery store that happens to carry whole-and-natural foods, and found the most beautiful turkey chops (which actually taste just like pork chops if cooked correctly) so I bought them.  When I got home, I saw I had leftovers that would make this meal something GRAND.  Check this out:  I had leftover roasted potatoes from dinner the night before, leftover unused red cabbage from salad that week , leftover onion and cilantro from a meal train meal, leftover chipotle in adobo sauce from fish tacos, and leftover cream sauce I made for the fish tacos as well.  Woo!  That's a-lotta-leftovers!!  But it was such a beautiful meal no one ever would have known......except I'm sharing the secret with you!

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SEARED TURKEY CHOPS WITH ADOBO CREAM SAUCE

one package turkey chops

extra virgin olive oil (evoo)

sea salt 

pepper

1/2 cup home-made cream sauce from fish tacos (or ranch dressing or sour cream with some seasoning)

2 chipotle in adobo peppers, chopped, with sauce

1 tbs butter

Sprinkle a pan (I use my cast-iron skillet, of course!) with enough evoo to cover the bottom and heat on medium heat for one minute.  Meanwhile, sprinkle the chops with sea salt and pepper on both sides.  Cook in pan for five minutes on both sides.  Remove from heat and let rest for a few minutes

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

While chops are resting, in the same pan the chops were cooked in and on medium heat,  add chopped adobo peppers and adobo sauce and cook about two minutes.  Add cream sauce and cook another two minutes until creamy and cooked through.  Add butter to smooth.  Turn off heat and let butter melt.  POUR OVER CHOPS AND BE PREPARED FOR HEAVEN IN YER MOUTH!!

NOTES: For less heat, use one pepper or just the sauce.  I just cannot STAND leftovers and couldn't let those two peppers go to waste!  It was perfect heat for us, but could be too much for others.  If so, add a little cream or more cream sauce.  Serve on top of the leftover roasted potatoes to make it magical.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

MEXICAN CABBAGE

extra virgin olive oil (evoo)

red cabbage, sliced chunky

leftover onion, chopped (about one onion)

leftover cilantro, chopped (about 1/2 cup)

sea salt

pepper

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

In a heavy pan, sprinkle enough evoo to cover the bottom of the pan and heat on medium heat for one minute  Add remaining ingredients and cook for about five-to-ten minutes, or to desired consistency.  

NOTES: Serve alongside chipotle chops and leftover roasted potatoes for an amazing experience.  TRUST ME.

Creamy Dreamy (Leftovers?)

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I had leftover pasta from sausage ragu night.  I had leftover roasted chicken from Sunday Supper.  I had leftover salad I had used as a side.  I loathe waste so I can't throw it all away!  What's a girl to do?  Simple!  Throw it all into a bowl and smother it in a creamy, dreamy sauce and give it a name everyone is familiar with, like Pasta Chicken Salad, and voila!    No more leftovers!

CREAMY PASTA CHICKEN SALAD

leftover pasta (or just make some!)

leftover roasted chicken, de-boned and shredded (or some store-bought rotisserie)

leftover salad, consisting of spinach, lettuce, carrots, celery, green onion and cucumber (or cut up these veggies or any veggies you like!)

Toss this all together in a bowl.  Await dressing.

CREAMY DREAMY DRESSING

1 cup mayonnaise

1/2 cup sour cream

1/4 cup milk

1 tbs prepared horse radish

1 tsp garlic powder

1 tsp cumin

sea salt, to taste

pepper, to taste

slight squeeze of fresh lemon juice

Put all ingredients into a jar with lid and shake or place in a bowl and whip with a whisk.  Pour over pasta chicken salad and eat.  Close your eyes, let out a slight moan of deliciousness.  Repeat.

NOTES: Carb-free or low-carb?  Prepare the chicken and salad with dressing first and set some aside.   Add pasta for everyone else and mix!