So I happen to have an addiction to most sweets and sauces. Like many other bloggers, chefs, and creative minds out there, I’ve been on the search for healthier and possibly even tastier versions. Many of the popular brands at the moment seem to be filled with countless preservatives, sugars, and chemicals, all with names I can’t read or were written in another planet’s language.
During our afternoon round of golf, I was throwing around ideas about what to experiment with for dinner. I was pushing for Sunday Night Salmon, but was outnumbered and we went with halibut, hash browns, and green beans instead. For some reason I find that halibut doesn’t have as much flavor as salmon does and often comes out too dry. As a result, I tend to find some sauce to use as a dip, most often times being tartar sauce. Now if you are willing to drop some cash for your groceries (I’m sure you already know the joke about Whole Foods = Whole Paycheck), Bristol Farms makes a delicious and probably as “healthy” as you will get, tartar sauce.
Earlier this week I had picked up a large tub of Chobani Plain Nonfat Greek Yogurt and have been using it for practically every meal. Chobani to the rescue again! I followed this recipe (also below) and it actually turned out alright. At first my mom was skeptical and wanted to just use the bottle we had in the fridge (Hellmann’s), but when I wasn’t looking, she sampled a spoonful and then admitted it wasn’t half bad. One point for Kaitlin 🙂
- 1 Tbsp canola oil mayonnaise (wasn’t in the fridge so lazy Kaitlin excluded it)
- 1/2 cup plain 2% Greek yogurt
- 1 medium Kosher dill pickle, finely chopped (or relish for simplicity…the juice provides the main tartar sauce flavor)
- 2 Tbsp finely chopped red onion
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp garlic powder (oops, forgot this one, didn’t miss it much)
- freshly ground black pepper, to taste
- Directions: Throw all ingredients in a bowl and mix thoroughly to combine.
Any dinner where I can make eggplant I would consider a successful night. I was feeling a little carbed out from having a fluffy waffle for breakfast and left over pizza for lunch (it was just one of those days…), so I skipped out on the hash browns and made my own sort of “potatoes”. Simply cubed up half and eggplant, spread it over foil on a baking sheet, drizzled some EVOO (Extra virgin olive oil) and a mix of seasonings (Lawry’s, chili powder, basil) over the cubes and set it in the oven to broil on high for about 15 minutes. Usually it takes about 12-15 minutes, but it really depends on how large the slices of eggplant are. Smaller cubes, less time otherwise it burns. I would know because that’s exactly what happened.
But, it still worked and I got the thumbs up from Madre. That makes points for Kaitlin 🙂 She was actually the one who said they tasted like potatoes. Score.
*Side note: My mom apparently DOES read my blog, thus she did find out about the brownie batter mixup. Oops 🙂 Another note regarding applesauce – including the cinnamon variety in the Trader Joe’s (or any) Pancake & Waffle Batter produces a much fluffier, doughier and more scrumptious waffle. Shall we count that three points for Kaitlin’s healthy alternatives?