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!

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!

ALL CHOKED UP

LASDI©

Fish and veggies in this house are a staple!  It's because when we allow ourselves to have rewards over the weekend, it's the very best way for us to get back on track.  Here's the problem: it is difficult to make fish and veggies and have it be different each time so it doesn't become hum-drum.  So I am always looking for ways to bring different kinds of vegetables into the mix! In this case, a beautiful artichoke was a great accompaniment to lemon-thyme fish over sauteed mushrooms, onions, and zucchini.  I gave The Hubster a quarter, and I ate a quarter, and had the other two for lunch the next day!  Super yummy, "SHEtox" (Inside-Out Detox & Cleanse) Week Two-friendly, and low-carb.  Did I mention it was ridiculously easy??

LEMON PEPPER ROASTED ARTICHOKE

1 artichoke, leaf tips snipped, end nub peeled

extra virgin olive oil (evoo)

1 lemon

2 tbs sea salt

3 tbs pepper

Carefully cut the artichoke into quarters length-wise.  Being careful again, cut and scrape out the spiny needles in the middle of the choke and discard.  Place the artichoke pieces on a baking sheet and sprinkle generously with evoo, making sure to get inside the leaves and front and back.  Squeeze the juice of the lemon over all four pieces, making sure to get inside the leaves again.  Blend the sea salt and pepper and using your fingers, sprinkle over each artichoke piece.  Bake at 350 degrees for 30 minutes

NOTE:  After scraping the leaves with your teeth, the meaty, beautiful heart is in the middle and with the peeled stem still in place, is not only edible, but a beautiful treasure in your mouth!!

LIVE BY THE SWORD

Well, this Cleanse & Detox (word on the street is its called the SHEtox.  Get it?) I wrote is WORKING!  It is everywhere I look right now and I am so grateful it's helping me earn an honest living, and I'm happy it is helping people be healthier all at the same time.  So I was going through some of my foodie-photos to post and came across this swordfish steak.  I remember I made it in May because in my world of obsessive compulsivité (just looks fancier that way), May is pink month for me.  So I made it with a pink puree made from cauliflower and a little beet juice and seared up some gorgeous fish to set on top.  The beets and artichoke hearts were definitely a bonus but not the star of the show!  This is SHEtox Week Two-friendly, easier than you could possibly imagine, and oh-my-GRAND-PUBA-delicious!

SEARED SWORDFISH

4 swordfish steaks, rinsed and patted dry

2 tbs coconut oil

1 tbs sea salt

1 tbs pepper

1 tbs garlic powder

1 tbs cumin

1 tbs paprika

1 tbs Italian seasoning

juice of one lemon

Heat the coconut oil in a heavy pan (I use my cast-iron skillet, of course!) on medium heat.  Meanwhile while the oil is heating, mix all seasonings in a bowl and rub into both sides of the fish.  Lay each steak into the heated oil carefully, making sure not to crowd your pan with more than two at a time (see notes).  Cook for about five minutes on each side, squeeze a little lemon over the top of each one just before removing from the pan to serve.  Yes.  It is THAT EASY!

NOTES: If you crowd your pan with too many steaks at once, you will end up steaming your fish and will miss out on a beautiful sear on each side.

FISH BOWL

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Well.  What do you do when your chiropractor and The Hubster go fishing and catch some real beauts and you've made (the most awesome ever) fish tacos and still have some left??  ASIAN FISH SOUP.  And let me just tell you - it was OUT - STAND - ING.

ASIAN FISH SOUP

3 tbs peanut oil

4 radishes, sliced thin

1 red bell pepper, sliced thin

1 small bunch bok choy, chopped

6 button mushrooms, sliced thin

4 cups vegetable stock (or broth)

2 cups leftover fish taco meat, flaked (or fresh-cooked of your choice)

3 tbs hot oil

1 cup soy sauce

pepper, to taste

3 tbs sesame oil

1/2 cup cilantro

Watch how easy this is: In a large soup pot, heat the peanut oil on medium heat for one minute.  Add radish,  bell pepper, bok choy, and button mushrooms and cook for two minutes, until cooked to al dente.  Add the fish, and cook another minute before adding the broth.  Bring to a slow boil, add hot oil, soy sauce, and pepper and cook another five minutes on low heat.  Remove from heat and add sesame oil and cilantro.  Then EAT IT UP!

NOTES: I use all organic ingredients whenever I can, including the soy sauce.  This is for clean-eating purposes only, and in this particular recipe does not make a difference in the flavor - the star is the fish!  Be careful not to salt this soup, as the soy sauce acts as the salt.  Look for your hot oil on the International aisle in your local grocery store.  In order to get organic I had to order mine online.  Omit if you don't want the heat, but it is definitely not overwhelming and rests on the back of your palette in a mild way.  This was perfect in a time pinch