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!

BOLO BELLA

LASDI ©

The transition from summer to autumn is more than just a seasonal solstice change in my house.  Those of you who love Autumn best of all the seasons know exactly what I'm talking about.  It's a feeling.   And it runs DEEP.  It's in the air, it's in the colors, and it's in the food!

It's the season I love the most when it comes to cooking.  The switch from August to September is my hard line in the sand (pun intended), and I start to make the change without waiting for the official date.  This meal is one of my go-to's for that change, and it follows all the things I just spoke about: the smell in the air while you're cooking this meal will transition you into the time of year; the layers of burgundy, auburn, orange, and purple colors on the plate bring about the the genuine acknowledgment that this meal goes along with the transformation; and once you taste it, YOU KNOW FALL HAS ARRIVED!

This meal is perfect for Sunday Supper, Meatless Monday, the vegetarian or plant-based eater(s) in your life, or for any time while the season is in place!  Though I put it over low-carb pasta, it is hearty enough to eat without it.  

This does require just a smidge more work than the usual recipes I like to post, but it is worth every bit of it.  TRUST ME!

Eat every bite slowly, knowing the season will pass quickly, and enjoy the blessings of the seaon you're in!

EGGPLANT LENTIL BOLOGNESE

1 large purple eggplant

extra virgin olive oil (evoo)

1 large onion, diced small

4 stalks celery, diced small

4 carrots, diced small

8 oz pkg mushrooms, diced small

4 cloves garlic, minced

1 can tomato paste

2 tsp garlic powder

3 tbs fresh oregano, minced

3 tbs fresh basil, minced

3 cups cabernet (2 for the recipe, 1 for you to drink whilest cooking!)

1- 28 oz can petite diced tomatoes

1 pkg lentils, cooked

sea salt, to taste

pepper, to taste

Rub the eggplant lightly with evoo just enough to coat it in a thin layer. Wrap it in foil tightly and place in a preheated 375-degree oven. Bake until very tender, about an hour. Cook lentils according to instructions, draining any excess liquid left over.  Place eggplant and lentils aside to cool.  On a medium-high flame, heat a large, heavy saucepan (I use my cast iron Dutch oven!) for about a minute.  Pour enough evoo to cover the bottom and let it warm about fifteen seconds.  Add your veggies, a sprinkle of sea salt and pepper, and stir.  Brown the vegetables until caramelized and soft, about ten minutes, stirring about every two minutes or so. Add in the garlic powder and the fresh herbs, stir, and cook another minute or so.
Add the tomato paste, stir, and let cook another minute or so (see notes). Stir in 2 cups wine, diced tomatoes and stir.  Change your heat to low, and cook about five minutes.  While this is cooking, remove your cooled eggplant from the foil and scrape the insides from the skin onto a cutting board.  Mash with a fork.  Carefully add your eggplant and lentils to the pot, sea salt and pepper to taste, and continue to cook another ten minutes, allowing the sauce to thicken and marry.  Serve over pasta, if desired, and especially serve with a side of cabernet baby bella mushrooms and onions.

NOTES: when you add the tomato paste and stir, it may seem as though it is sticking to the bottom of the pan.  This is great!  Once you pour in the wine, scrape the bottom of the pan with a wooden spoon and get all that flavor into the sauce! 

CABERBET BABY BELLAS & ONIONS

extra virgin olive oil (evoo)

2 large onion (purple, if you want that depth of Autumn color!), cut in half and sliced

3- 8 oz pkgs baby bella mushrooms, sliced

1 tsp garlic powder

2 cups cabernet

sea salt, to taste

pepper, to taste

Heat a large, heavy pan (I use my cast iron!), on medium-high heat until it smokes slightly.  Pour in about 2 tbs of evoo, and add your sliced onion.  Stir the onion, evening it out and let sit for about two minutes, or until you see the bottom starting to brown, then stir again.  Add your garlic powder and stir again. Let sit another two minutes or so, add another 3 tbs evoo to the pan, then add your mushrooms and stir again, evening out the mushrooms and onions.  Stir about every two minutes, until the onions and mushrooms have a beautiful caramel color.  Add a half cup of wine and let cook until all the wine is reduced and absorbed by the mushrooms and onions.  Do this over again, a half cup at a time until all the wine has been used and is completely absorbed by the mushrooms and onions, and the mixture seems a bit creamy.  Add your salt and pepper, stir, (see notes). Serve with eggplant lentil bolognese!

NOTES: do not salt until you are almost ready to serve, as the salt will draw out liquid from the mushrooms and you will end up with a pan full of brown water instead of purple creamy goodness!

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!