I love Mexican food and living in Southern California I am constantly exposed to it. Chicken tortilla soup has been on my to do list for a while. I can never order it in a restaurant because it frequently has a tomato base and tomatoes floating around in it. I researched many recipes for chicken tortilla soup and it can be made many ways including leaving out the chicken.
I started with a can of condensed of bean and bacon soup as a way of introducing some added texture, some fiber and there is some tomato in the base of the soup but not enough to cause my acid reflux or gastritis to be upset. As with all recipes with beans, I also include some ground savory to conteract the gas you can get after eating beans.
The two chicken breasts I used were from a purchased roasted chicken at the grocery store. I'm a big fan of these chickens. Frequently they cost less than the fresh chickens, they are already cooked and seasoned so all you have to do is pull them off the bone and away from the skin. The remaining chicken can be used for something else. If no one in your household likes dark meat then you are going to have to cook the chicken breasts.
Chicken Tortilla Soup
1 11-1/2 oz can condensed bean and bacon soup
2 14.5 oz. cans vegetable broth
2 chicken breasts, cooked and cut in bite-size cubes
1 cup peeled and sliced carrots
1/2 tsp. ground savory
1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. garlic salt
2 corn tortillas
1 avocado
3 tblsp. chopped cilantro
sour cream if you aren't lactose intolerant
tortilla chips
Combine the first nine ingredients in a crock pot and simmer on low if you are going to be gone all day or on high if you plan to eat in a few hours. This can be done on the stove top if you want to eat within the hour.
About 10 minutes before serving, cut the tortillas into strips 1/2 inch by 2 inches and stir gently into the soup.
This will make 3-4 bowls of soup depending on the size of bowl you use. Garnish with avocado, chopped cilantro and sour cream if you aren't lactose intolerant. This is one time when the garnish is more than just to make the soup look attractive. Mixing the avocado and cilantro especially into the soup as you eat it really enhances the flavor, unless, of course, if you don't like avocado or cilantro.
Serve with tortilla chips.
Next week I will be sharing my recipe for chicken pot pie. My husband, who has no eating disabilities and is an expert, he says, on what a good chicken pot pie is, has proclaimed mine to be delicious. Now what better compliment could I ask for?
See you next time.
Tuesday, February 12, 2013
Monday, February 4, 2013
Pulled Pork Sandwiches
One of the dishes I missed when I was diagnosed was barbeque. But how to make barbeque without a tomato base? There are plenty of recipes for rubs, but many are spicy. I try to be a neat eater at the table (my family can tell you of my frequent failings), but there is something about good barbeque that if you are not fully immersed in the eating at least up to your wrists, you're not involved enough. This meant I needed to create a sauce without tomato and wasn't too spicy but still was tasty and a bit messy. I think I have a winner here. Again, I have used my husband as the test subject even though he has no eating restrictions and he thought it tasted great and was happy to have leftovers since we couldn't finish all the sandwiches at one meal and the meat and sauce actually tasted better the next day. There is 1/4 cup cider vinegar in the recipe. I usually try to stay away from that much vinegar because of how acidic it is on the stomach. But in proportion with the other ingredients it doesn't seem to be a problem.
I hope you enjoy this as much as we did and it fills a void you thought you couldn't have.
Pulled Pork Sandwiches
Lemon-pepper or garlic-lemon marinated pork roast (about 2 lb.)
2 tblsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
4 tsp. Worcestershire sauce
1/2 tsp. sugar
1 tblsp. dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic salt
2 cloves minced garlic
1 cup water
2 tblsp. corn starch
6 tblsp. water
6 buns, hamburger, crusty rolls, your choice
Place the pork in a crockpot which has been sprayed with vegetable spray. In a bowl combine brown sugar, paprika, salt, pepper, cider vinegar, Worcestershire sauce, sugar, dijon mustard, onion powder, garlic salt, minced garlic and water. After whisking together, pour over the pork. Cut the roast in several pieces if necessary to make sure the pork is completely covered with liquid.
Cook in high for five hours or on low if you need to be away all day. When the meat begins to fall apart, drain the liquid into a sauce pan. Shred the meat and and put on an oven proof plate. Cover it with foil and place in a low temperature oven.
Turn the heat on low under the sauce. In a cup combine the corn starch and keep adding the water 1 tblsp. at a time until it is combined. While whisking, slowly drizzle the corn starch mixture into the sauce and continue whisking until the corn starch mixture is mixed in and the sauce thickens. Turn up the heat if the sauce doesn't seem to be thickening.
Toast the buns. Serve the meat and sauce separately or combine them. Refrigerate any leftovers.
Next week I'll share my recipe for chicken tortilla soup. It's very comforting on chilly nights.
I also wanted to announce that my first novel has been published. This was a day I thought would never happen but here it is. The book is called "The Secret in the Romanov Vest." It is a mystery/historical drama/with some humor thrown in to keep it light. At the moment it is only available as an ebook so you will need some type of electronic reader to read it like a kindle, nook, or tablet. I know you can find it at Amazon.com, Barnes and Noble.com and if you Google the title you can find other websites as well.
I appreciate the support you have given my blog and I hope I have been helpful to all of you who have been checking out my recipes. Until next time.
I hope you enjoy this as much as we did and it fills a void you thought you couldn't have.
Pulled Pork Sandwiches
Lemon-pepper or garlic-lemon marinated pork roast (about 2 lb.)
2 tblsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
4 tsp. Worcestershire sauce
1/2 tsp. sugar
1 tblsp. dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic salt
2 cloves minced garlic
1 cup water
2 tblsp. corn starch
6 tblsp. water
6 buns, hamburger, crusty rolls, your choice
Place the pork in a crockpot which has been sprayed with vegetable spray. In a bowl combine brown sugar, paprika, salt, pepper, cider vinegar, Worcestershire sauce, sugar, dijon mustard, onion powder, garlic salt, minced garlic and water. After whisking together, pour over the pork. Cut the roast in several pieces if necessary to make sure the pork is completely covered with liquid.
Cook in high for five hours or on low if you need to be away all day. When the meat begins to fall apart, drain the liquid into a sauce pan. Shred the meat and and put on an oven proof plate. Cover it with foil and place in a low temperature oven.
Turn the heat on low under the sauce. In a cup combine the corn starch and keep adding the water 1 tblsp. at a time until it is combined. While whisking, slowly drizzle the corn starch mixture into the sauce and continue whisking until the corn starch mixture is mixed in and the sauce thickens. Turn up the heat if the sauce doesn't seem to be thickening.
Toast the buns. Serve the meat and sauce separately or combine them. Refrigerate any leftovers.
Next week I'll share my recipe for chicken tortilla soup. It's very comforting on chilly nights.
I also wanted to announce that my first novel has been published. This was a day I thought would never happen but here it is. The book is called "The Secret in the Romanov Vest." It is a mystery/historical drama/with some humor thrown in to keep it light. At the moment it is only available as an ebook so you will need some type of electronic reader to read it like a kindle, nook, or tablet. I know you can find it at Amazon.com, Barnes and Noble.com and if you Google the title you can find other websites as well.
I appreciate the support you have given my blog and I hope I have been helpful to all of you who have been checking out my recipes. Until next time.
Tuesday, January 29, 2013
Pineapple Cream Cake
The very best pineapple I ever ate was at the Dole pineapple plant in Hawaii before it closed. It was before I had my digestive issues and I still remember how sweet it tasted. Fresh pineapple is not in my life anymore nor is pineapple packed in its own juice. But I can have pineapple packed in heavy syrup. While I'm sure some people won't consider that the healthy choice, if that's your only way to have pineapple, then I say enjoy!
Pineapple Cream Cake
1 8 oz. can crushed pineapple in heavy syrup
1 yellow cake mix using water as one of its ingredients
1/4 tsp. pineapple extract
1 3/4 oz. pkg. vanilla or lemon instant pudding mix
1 3/4 cups lactose free milk
1 8 oz. tub non-dairy whipped topping
Drain pineapple, reserve juice, set pineapple aside.
Make cake mix as directed using pineapple juice and extract plus enough water to equal the amount directed on package. Bake in two 8 or 9-inch round pans according to directions on cake mix box. Cool completely on racks.
Meanwhile, mix pudding as directed using 1 3/4 cups lactose free milk. Put in refrigerator to set up.
When cake is completely cooled, place first layer on a serving plate. Mix pineapple into 1 cup of prepared pudding. Save remaining pudding for another use. Spread half of pudding/pineapple mixture on cake. Place second layer on top and spread remaining pudding/pineapple mixture on top. Spread whipped topping around sides. Refrigerate until ready to serve. Leftover topping may be used when serving cake.
Next time I will be sharing my recipe for pulled pork sandwiches. I have missed barbeque for so long and have been trying to figure out how to have the flavor that wasn't too hot and spicy and didn't have tomatoes in it. Well I have finally found it and I will be happy to share my secret with you. See you next time.
Pineapple Cream Cake
1 8 oz. can crushed pineapple in heavy syrup
1 yellow cake mix using water as one of its ingredients
1/4 tsp. pineapple extract
1 3/4 oz. pkg. vanilla or lemon instant pudding mix
1 3/4 cups lactose free milk
1 8 oz. tub non-dairy whipped topping
Drain pineapple, reserve juice, set pineapple aside.
Make cake mix as directed using pineapple juice and extract plus enough water to equal the amount directed on package. Bake in two 8 or 9-inch round pans according to directions on cake mix box. Cool completely on racks.
Meanwhile, mix pudding as directed using 1 3/4 cups lactose free milk. Put in refrigerator to set up.
When cake is completely cooled, place first layer on a serving plate. Mix pineapple into 1 cup of prepared pudding. Save remaining pudding for another use. Spread half of pudding/pineapple mixture on cake. Place second layer on top and spread remaining pudding/pineapple mixture on top. Spread whipped topping around sides. Refrigerate until ready to serve. Leftover topping may be used when serving cake.
Next time I will be sharing my recipe for pulled pork sandwiches. I have missed barbeque for so long and have been trying to figure out how to have the flavor that wasn't too hot and spicy and didn't have tomatoes in it. Well I have finally found it and I will be happy to share my secret with you. See you next time.
Tuesday, January 22, 2013
Herb Mashed Potatoes-Stuffed Chicken
At first when I saw this recipe in a magazine I thought it might be too heavy, but the more I thought about it, the more intrigued I became and thought I would give it a try with my own spin and changes to fit my dietary needs. You can adapt this recipe to fit your own taste by changing the herbs, not peeling the potatoes, or using a different potato than russet. As always I am encouraging you to put your own spin on recipes but within your own eating disabilities. I used Heinz bottled gravy but you can use the one you like the best.
Herb Mashed Potato-Stuffed Chicken
3 lb. peeled Russed potatoes, cut into chunks
1/3 cup lactose-free milk
2 tblsp. stick margarine
1 tsp. poultry seasoning, divided
2 minced cloves garlic
1 tsp. fresh finely minced rosemary or 1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. black pepper
1 5 lb. chicken
1 jar 12 oz. chicken gravy
1/4 cup Marsala wine
Preheat oven to 400. Peel potatoes, cut into chunks and put on to boil. Cook until soft all the way through and drain. Mash with lactose-free milk and stick margarine. Add 1/2 tsp. poultry seasoning, garlic, rosemary, salt, and pepper. Mix thoroughly. Set aside.
Wash chicken thoroughly inside and out and remove giblets inside. Discard then or put aside for another use. Stuff as much of the mashed potato mixture inside the chicken as comfortably possible.
On a baking pan lined with foil place the chicken. If you have a rack you can place the chicken on, do so. Before placing the chicken on it, spray liberally with vegetable spray, cleanup will be so much easier. After the chicken is in place, brush the chicken with margarine with a basting brush.
Check chicken after one hour. When the thermometer reads 165 degrees 2 inches into the inner thigh without touching the thigh and the center of the stuffing is at 180 degrees, then your chicken is done. Remove from oven, cover loosely with foil and let rest for 15 minutes.
Meanwhile, take the stuffing that was not in the chicken and place in a sauce pan. Remove the stuffing from the chicken and add it to the saucepan. Mix together and add a little more lactose-free milk if necessary. Mix over a low flame until the two are combined and heated through.
In another saucepan, combine chicken gravy, wine, and 1/2 tsp. poultry seasoning. Mix with a whisk and heat through.
By now the chicken is ready to slice and serve with the potatoes and gravy. Enjoy!
Next week I will be sharing my recipe for Pineapple Cream Cake. While I like the taste of pineapple, it is too acidic for me to eat, but I have found a way I can have it and I think you will enjoy this recipe. Until next time.
Herb Mashed Potato-Stuffed Chicken
3 lb. peeled Russed potatoes, cut into chunks
1/3 cup lactose-free milk
2 tblsp. stick margarine
1 tsp. poultry seasoning, divided
2 minced cloves garlic
1 tsp. fresh finely minced rosemary or 1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. black pepper
1 5 lb. chicken
1 jar 12 oz. chicken gravy
1/4 cup Marsala wine
Preheat oven to 400. Peel potatoes, cut into chunks and put on to boil. Cook until soft all the way through and drain. Mash with lactose-free milk and stick margarine. Add 1/2 tsp. poultry seasoning, garlic, rosemary, salt, and pepper. Mix thoroughly. Set aside.
Wash chicken thoroughly inside and out and remove giblets inside. Discard then or put aside for another use. Stuff as much of the mashed potato mixture inside the chicken as comfortably possible.
On a baking pan lined with foil place the chicken. If you have a rack you can place the chicken on, do so. Before placing the chicken on it, spray liberally with vegetable spray, cleanup will be so much easier. After the chicken is in place, brush the chicken with margarine with a basting brush.
Check chicken after one hour. When the thermometer reads 165 degrees 2 inches into the inner thigh without touching the thigh and the center of the stuffing is at 180 degrees, then your chicken is done. Remove from oven, cover loosely with foil and let rest for 15 minutes.
Meanwhile, take the stuffing that was not in the chicken and place in a sauce pan. Remove the stuffing from the chicken and add it to the saucepan. Mix together and add a little more lactose-free milk if necessary. Mix over a low flame until the two are combined and heated through.
In another saucepan, combine chicken gravy, wine, and 1/2 tsp. poultry seasoning. Mix with a whisk and heat through.
By now the chicken is ready to slice and serve with the potatoes and gravy. Enjoy!
Next week I will be sharing my recipe for Pineapple Cream Cake. While I like the taste of pineapple, it is too acidic for me to eat, but I have found a way I can have it and I think you will enjoy this recipe. Until next time.
Tuesday, January 15, 2013
Chocolate Toffee Shortbread Bars
There are several variations of this recipe, some using graham crackers for the crust and others using soda crackers for the crust. I liked this one the best because it is a crispy crust and not too sweet which makes a contrast to the chocolate and the toffee.
These bars are rich so I suggest cutting them in small pieces. One of the reasons is the dairy butter in the toffee. It is the third ingredient listed so proportionally to the recipe it is a small amount, but if you think it will bother you, substitute a second ingredient you would like. If you can't find another dairy-free chip, try finely chopped dried fruit.
Chocolate Toffee Shortbread Bars
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1 1/4 cups all-purpose flour
1/4 plus 2 tlbs. sugar
1 stick (8 tlbsp. margarine) softened
1 tlbsp. soy cream cheese
1 tsp. vanilla extract
3/4 cup dairy free semisweet chocolate chips
1/2 cup chopped toasted almonds
1/2 cup Heath Toffee Bits
Spray a 8-in. square baking dish with vegetable spray. Measure the flour and sugar into the bowl of a stand mixer. After stirring together, add the paddle and beat in the margarine at med-low speed one tablespoon at a time until all the margarine is in and it is crumbly,1-2 minutes. Add soy cream cheese and vanilla and beat until clumps just begin to form, about 30 seconds. Knead the dough by hand until it forms a ball. Using your fingers, press into prepared baking dish and bake until light golden brown, about 20 min. at 375. Keep on eye on this and rotate the dish half way through baking if necessary.
Remove from oven and sprinkle chocolate chips evenly over warm dough and let stand until melted, about 3 min. Using an offset spatula, spread chocolate in an even layer, sprinkle toffee bits, then nuts. Gently press into warm chocolate.
Allow to cool 20-30 minutes. Slice into small bars or to make a nicer presentation, slice in the diagonal to make diamonds. Bars will be cool and ready to eat in about 45 minutes.
Next time I will share my recipe for Herb Mashed Potato-Stuffed Chicken. When I first saw this recipe I thought it was crazy, but the more I thought about it the more intrigued I became, so I reworked it so I could eat it and was very pleased with the results. I hope you will be too.
Until next time.
These bars are rich so I suggest cutting them in small pieces. One of the reasons is the dairy butter in the toffee. It is the third ingredient listed so proportionally to the recipe it is a small amount, but if you think it will bother you, substitute a second ingredient you would like. If you can't find another dairy-free chip, try finely chopped dried fruit.
Chocolate Toffee Shortbread Bars
1 1/4 cups all-purpose flour
1/4 plus 2 tlbs. sugar
1 stick (8 tlbsp. margarine) softened
1 tlbsp. soy cream cheese
1 tsp. vanilla extract
3/4 cup dairy free semisweet chocolate chips
1/2 cup chopped toasted almonds
1/2 cup Heath Toffee Bits
Spray a 8-in. square baking dish with vegetable spray. Measure the flour and sugar into the bowl of a stand mixer. After stirring together, add the paddle and beat in the margarine at med-low speed one tablespoon at a time until all the margarine is in and it is crumbly,1-2 minutes. Add soy cream cheese and vanilla and beat until clumps just begin to form, about 30 seconds. Knead the dough by hand until it forms a ball. Using your fingers, press into prepared baking dish and bake until light golden brown, about 20 min. at 375. Keep on eye on this and rotate the dish half way through baking if necessary.
Remove from oven and sprinkle chocolate chips evenly over warm dough and let stand until melted, about 3 min. Using an offset spatula, spread chocolate in an even layer, sprinkle toffee bits, then nuts. Gently press into warm chocolate.
Allow to cool 20-30 minutes. Slice into small bars or to make a nicer presentation, slice in the diagonal to make diamonds. Bars will be cool and ready to eat in about 45 minutes.
Next time I will share my recipe for Herb Mashed Potato-Stuffed Chicken. When I first saw this recipe I thought it was crazy, but the more I thought about it the more intrigued I became, so I reworked it so I could eat it and was very pleased with the results. I hope you will be too.
Until next time.
Monday, January 7, 2013
Moroccan Couscous
Couscous is an easily adapted dish to suit all tastes and dietary requirements. You can add what you can eat and eliminate what you can't. Feel free to experiment; if you like toasted nuts like I do, add more than the recipe calls for; if you don't like curry, leave it out.
It may seem that the curry powder, turmeric, and white wine vinegar would make the dish too spicy, but they are in such a small quantity compared to the other ingredients they shouldn't bother you.
Moroccan Couscous
1 10 oz. box roasted garlic and olive oil couscous
4 oz. soy cream cheese with herbs and chives
2 tblsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. curry powder
1/8 tsp. ground turmeric.
1/4 tsp. salt
1/2 tsp. ground pepper
1/2 cup chopped carrots
1/2 cup dried cranberries or raisins
1/4 cup chopped, toasted almonds
1 tsp, dried onion
Pour couscous from box into a bowl. Pour 2 cups of boiling water over the couscous and cover tightly. After it has soaked for 5 min., fluff with a fork.
Meanwhile, mix the soy cream cheese, olive oil, white wine vinegar, curry powder, ground turmeric, salt and pepper. Pour over the fluffed couscous and mix. Add the carrots, cranberries or raisins, almonds and dried onion. Allow to sit a few minutes so the dried onion can absorb some liquid. This can be served hot, room temperature, or cold. Servings 5-6
Next week I will share my recipe for Chocolate Toffee Shortbread Bars. Not only are they nice to enjoy with a cup of coffee or tea, they also look good on a buffet or snack table while you are cheering on your favorite football team. See you next time.
It may seem that the curry powder, turmeric, and white wine vinegar would make the dish too spicy, but they are in such a small quantity compared to the other ingredients they shouldn't bother you.
Moroccan Couscous
1 10 oz. box roasted garlic and olive oil couscous
4 oz. soy cream cheese with herbs and chives
2 tblsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. curry powder
1/8 tsp. ground turmeric.
1/4 tsp. salt
1/2 tsp. ground pepper
1/2 cup chopped carrots
1/2 cup dried cranberries or raisins
1/4 cup chopped, toasted almonds
1 tsp, dried onion
Pour couscous from box into a bowl. Pour 2 cups of boiling water over the couscous and cover tightly. After it has soaked for 5 min., fluff with a fork.
Meanwhile, mix the soy cream cheese, olive oil, white wine vinegar, curry powder, ground turmeric, salt and pepper. Pour over the fluffed couscous and mix. Add the carrots, cranberries or raisins, almonds and dried onion. Allow to sit a few minutes so the dried onion can absorb some liquid. This can be served hot, room temperature, or cold. Servings 5-6
Next week I will share my recipe for Chocolate Toffee Shortbread Bars. Not only are they nice to enjoy with a cup of coffee or tea, they also look good on a buffet or snack table while you are cheering on your favorite football team. See you next time.
Wednesday, January 2, 2013
Broiled/grilled fish w/ homemade tartar sauce
Happy 2013! I hope 2012 was good for you and that 2013 will be as well. Not only am I looking forward to sharing more recipes with you, but my first e-book is scheduled to become available later this month. More about that later.
For the moment we are focusing on any seafood you can broil or grill. Become knowledgeable or speak to the local butcher or fish monger about the best and safest buys in your areas. There is some concern about mercury in the ocean which will limit how often you can have seafood in your diet. Otherwise, I would have seafood everyday. With your eating disabilities becoming an informed shopper will be nothing new for you.
The addition of capers and caper liquid may seem strange since usually people with acid reflux or gastritis can't have anything resembling vinegar. For some reason this doesn't bother me. I suspect it is because it is such a small amount.
Grilled/Broiled Fish
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Serves 2
2 fish steaks such as halibut, swordfish, salmon-do not defrost if frozen
3-4 tblsp. stick margarine, melted
paprika
Melt the margarine and brush on the side that will be cooked. Sprinkle with paprika. Place margarine and paprika side up if broiling and down if grilling. Cooking times will be different if the fish is frozen or fresh. When the fish is no longer opaque on the cooked side, turn it over making sure it also has been brushed with margarine and paprika.
The fish is done when it flakes in the middle. Remember fish continues to cook for a few minutes after it is removed from the heat source.
Homemade Tartar Sauce
1/2 cup mayonnaise
1/4 tsp. powder lemon (such as True Lemon)
1/2 tsp. dried dill weed
1/2 tsp. onion powder
2 tsp. capers
1/2 tsp. caper liquid
Mix first four ingredients. After measuring the capers, place them in one spoon and place another spoon on top and squeeze the liquid out into the mayonnaise mixture, then put the capers in the sauce. Measure in an additional 1/2 tsp. caper liquid and mix together. Sprinkle with paprika to decorate if you wish.
Next week I will share my recipe for couscous. This very versatile side dish can be used in so many ways and adapted to your particular taste. See you next time.
For the moment we are focusing on any seafood you can broil or grill. Become knowledgeable or speak to the local butcher or fish monger about the best and safest buys in your areas. There is some concern about mercury in the ocean which will limit how often you can have seafood in your diet. Otherwise, I would have seafood everyday. With your eating disabilities becoming an informed shopper will be nothing new for you.
The addition of capers and caper liquid may seem strange since usually people with acid reflux or gastritis can't have anything resembling vinegar. For some reason this doesn't bother me. I suspect it is because it is such a small amount.
Grilled/Broiled Fish
2 fish steaks such as halibut, swordfish, salmon-do not defrost if frozen
3-4 tblsp. stick margarine, melted
paprika
Melt the margarine and brush on the side that will be cooked. Sprinkle with paprika. Place margarine and paprika side up if broiling and down if grilling. Cooking times will be different if the fish is frozen or fresh. When the fish is no longer opaque on the cooked side, turn it over making sure it also has been brushed with margarine and paprika.
The fish is done when it flakes in the middle. Remember fish continues to cook for a few minutes after it is removed from the heat source.
Homemade Tartar Sauce
1/2 cup mayonnaise
1/4 tsp. powder lemon (such as True Lemon)
1/2 tsp. dried dill weed
1/2 tsp. onion powder
2 tsp. capers
1/2 tsp. caper liquid
Mix first four ingredients. After measuring the capers, place them in one spoon and place another spoon on top and squeeze the liquid out into the mayonnaise mixture, then put the capers in the sauce. Measure in an additional 1/2 tsp. caper liquid and mix together. Sprinkle with paprika to decorate if you wish.
Next week I will share my recipe for couscous. This very versatile side dish can be used in so many ways and adapted to your particular taste. See you next time.
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