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!

YA SCAMP!

LASDI©

Life As She Does It is a quadrant of talents that can be used to make life easier.  One of the quarter pieces is being a boutique caterer.  It even makes my own life easier!

I had a business lunch meeting, which to me means business would be discussed at a meeting where we ate (obs), but I would be in charge of the LUNCH!  It only made sense! It’s a way I control the ingredients AND get to show off a little cooking prowess!

I wanted something hearty-yet-light, delicious, and EASY!  I went with shrimp scampi pasta, and it was truly all of those things!  It was also a nod to the goodbye to February with the gorgeous red-hued shrimp that when paired with another makes the shape of a heart, and hello to March with the green of the broccli gems I added!  

I  had a lot to do to prepare for the meeting itself, so this had to be as simple as possible to put together, but taste complex as though a michelin star chef had prepared it!  

I'm sharing it with you because this would make a great brunch, lunch, dinner, or snack!  Ya scamp!

SHRIMP SCAMPI PASTA

1 box spaghetti (I use low-glycemic pasta for the low-carb effect!)

1 head broccoli, cut into bite-sized pieces

high-heat oil (hho), like avocado

4 cloves garlic, minced

1 pound shrimp, peeled, deveined, (tails on for that classic scampi feel!)

1-750 ml bottle of sauvignon blanc (see notes)

1/4 cup lemon juice

1 1/2 sticks butter

sea salt, to taste

course black pepper, to taste

1 tbs paprika

1 tsp garlic powder

parsley, minced

Cook pasta according to instructions (see notes).  During the last minute of cooking, add your broccoli.  Strain and rinse all with cool water to stop the cooking process.  Leave in the strainer, and heat a heavy skillet (I use my cast iron!) on high heat for about two minutes or until slightly smoking.  Add enough hho to just barely cover the bottom.  Add your shimp (see notes) and cook for about one minute on each side.  Remove from heat and set aside.  In the same pan you made your shrimp over medium-high heat, add the wine.  Let it reduce to about half, add the lemon juice and bring to a simmer.  Add your butter, one pat at a time, whisking whilst  you work until it's all melted and the sauce seems thickened and slightly frothy.  Add your seasonings and let simmer for another thirty seconds or so, and remove from heat.  Place pasta / broccoli mix into a large bowl, add your shrimp and pour scampi sauce over.  Mix gently with tongs until pasta, shrimp, and broccoli are coated.  Sprinkle with parsley and you're ready to eat!

NOTES: Buy two bottles of the sauvignon blanc...one for cooking, one for drinking!  You can use any white wine you like, but there is something about sauvignon blanc that lends a crisp, light taste. Be sure you salt your pasta water BUT GOOD!  It will not only flavor the pasta, but in this case, the broccoli as well!

POLAR EXPRESS

LASDI©

It is a fairly well-known fact that I am a themer.  Not just a theme here and there!  Oh, no!  Pretty much everything I do has a theme, expecially when it comes to my cooking.  January in Texas is not easy to keep with the cold theme for obvious reasons, so I create my own chill!  Polar Express is a meal I serve up for my Weekly Meal Prep clients every January, but also to The Hubster!  It's one of his absolute favorites with the creamy, dreamy polar mayo sauce on top of fish, usually for us pangasius fish, and served with milky scalloped potatoes and white pepper cauliflower.  Since I'm the low-carb girl, I eat mine sans the potatoes, and I don't feel like I'm missing a thing!  It's all about the warmth the chill of the polar express fish brings!

POLAR EXPRESS FISH

4 pangasius filets (or any fish of your choice)

sea salt to taste

pepper to taste

8 tbs mayo (I prefer Duke's!)

1/2 tsp sea salt

2 tsp course black pepper

2 tsp garlic powder

1 tsp coriander powder

1 tsp polar sauce (soy sauce or even liquid aminos)

Preheat oven on broil.  Season fish on both sides with sea salt and pepper to taste (see notes) and place on a prepared baking sheet.  In a small bowl, mix the remaining ingredients and spoon about two tablespoons of the mixture over each filet.  Gently spread the mixture to coat the entire filet and place under the broiler for six-to-eight minutes, or until the sauce just starts to melt, bubble, and brown.  Serve over your favorite veggies!

NOTES: Remember that polar, soy, or amino sauce is a salty flavor, so salt your filets lightly.  Make sure to use a wide enough spatula to remove from pan and serve so that the delicate fish doesn't break!