Tuesday, August 18, 2015

Summer Tartar Sauce and vegetarian fish sandwiches

My husband and I both came home from work exhausted so we made Gardein Fishless filets into sandwiches on Archer Farms take-and-bake baguettes with lettuce, cucumbers and homemade tartar sauce. I also added harissa to mine.

And I updated my tartar sauce recipe to be a tad lower fat, but just as tasty:

Mix, chill & serve...

• almost 3 tablespoons Hellman's light mayo
• 1 tablespoon lemon juice
• almost 1 tablespoon Dijon mustard
• 2 tablespoons Bolthouse Farms cilantro avocado yogurt dressing
• a teaspoon and a half fresh chives
• 2 dill pickle spears, diced very fine

Sunday, August 2, 2015

Imitation Pumpkin Pancakes

My daughter, being eleven, is angry with me. I believe this is her natural, at rest state these days. 

Couple this with the sour milk lurking in the back of the fridge, and I decided to make pancakes.

Specifically pumpkin pancakes because they have lots of vitamin A. 

But I looked in the cupboard and had crazy amounts of yams in heavy syrup and one can of pumpkin purée. So it made sense to get rid of some of the yams.

- about 1 1/2 cups sour skim milk
- 2 cups organic flour
- about 3 tablespoons brown sugar, which I did not pack, I merely tossed it in the bowl
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt, which I never measure only eyeball
- some ground cloves (about 1/2 teaspoon)
- 1-2 teaspoons cinnamon
- about 1/2 teaspoon ginger
-1 tablespoon chia seeds
- 1/4 cup old fashioned oats
- 2 eggs
- about 1 3/4 cups yams (with about 1/4 cup of the syrup)
- 2 tablespoons PB2 powdered peanut butter with chocolate 

Serve with real maple syrup and powdered sugar