I’m enjoying the company of my son Gabriel before he leaves for his military assignment. It’s really nice having him around now for now. You see that kids inherit or pick up a mish and mash of things from their parents; maybe the same eyes or unruly hair, or possibility a streak of stubbornness. One thing he absorbed from me is his interest in cooking. Even as a little boy he like to stand on a chair or sit on the counter and stir the pot of whatever happened to be cooking on the stove. Now as an adult he has his own book of recipes. As a child who grew up in the age of computers you would think that he would have an online cookbook to keep his recipes, but no, he has a moleskin book where he lovingly writes all his favorite recipes.
This week Gabriel is really into a Tzatziki recipe that he found on this blog with the memorable title, WhatJewWannaEat.com. He’s already made it three times this week to put on his salads, and it was a hit with his friends at his going away party, too. So I was in the market this morning I saw some asparagus and thought, wouldn’t it be luscious to eat it asparagus with yogurt dill mustard sauce? Ha, his tastes sometimes rub off on me, too. My sauce has the same basic ingredients as her tzatziki, but it has more emphasis of lemon, leaves out the chopped cucumber and it has added mustard.
The first two primary ingredients in this salad dressing, as in most salad dressings, are oil and some type of vinegar, in this case lemon juice. Next you add some yogurt, garlic, mustard, capers, salt and pepper, and then finally the chopped fresh dill —and there you have it! Pour the dressing over some chilled steamed asparagus and you have a beautiful spring dish that is light, colorful, and big on flavor. It’s a heathy alternative to mayonnaise based salad dressings, and it’s also good on BBQ’d chicken, beef, and fish. The capers are optional but I add them because they are a powerhouse food loaded with anti-oxidants.
Ingredients:
- 1 pound Asparagus
- 1 (5.3) ounce container plain non-fat Greek yogurt (I used Chiobani)
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- 1 tbsp lemon juice
- 2 teaspoons mustard (Trader Joe’s Spicy Brown Mustard)
- 1 teaspoon minced capers (optional)
- 1/8 teaspoon salt
- Pinch black pepper
- 3 tablespoons packed chopped dill
Procedure:
- Place the first 4 ingredients in a bowl and mix well with a whisk.
- Add the salt, pepper and the chopped dill.
- Snap off the ends of the asparagus.
- Steam the asparagus covered.
- While the vegetables are steaming prepare a large skillet or bowl filled half with water and half with ice.
- When the asparagus is ready it should be cooked but still slightly firm to the bite. Place the asparagus in the ice water to stop the cooking process.
- Drain the asparagus and pat it dry. Place it on a serving platter.
- Pour the dressing on the vegetables just before serving.
Weight Watcher Points: 2 per serving and there are 4 servings
Here are even more yogurt dill dressings:
http://www.melaniecooks.com/using-tzatziki-sauce-as-a-salad-dressing/3189/ http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html http://www.tasteofhome.com/recipes/gyro-salad-with-tzatziki-dressing
This recipe is posted at at Hearth and Soul, SimpleSupperTuesday, Tuesday’s Table, Totally Tasty Tuesdays
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