Healthier Garlic Aioli

A creamy dipping sauce with plenty of garlic flavor and a little spice made with high protein, plain, non-fat Chobani Greek yogurt instead of oil or mayonnaise.

Technically, I don't think this can be called an aioli because aioli is supposed to be made with garlic (check) and oil and egg yolk (which I usually just substitute with mayonnaise).  I love garlic aioli and could eat the stuff by the cup full.  I love having it with my fries and fish sticks but tend to eat more aioli than fish sticks (or fries)...basically I like a few fish sticks (or fries) with my garlic aioli.

I like a few fries with my garlic aioli.  [Tweet this]

I decided to make an aioli, or an aioli-like dipping sauce, that I could happily dip as much as I liked and feel healthy while doing it.  I think we have all heard about the many health benefits of garlic so I used as much as I liked (and that's a LOT).  Then, I replaced the mayo/oil with plain non-fat Chobani Greek yogurt.  First of all it's made from non-fat milk so there's no fat...good.  Second, Greek yogurt has a ton of protein in it (22grams/1 cup)...really good.  Lastly, 1 cup of Greek yogurt has about 25% of your daily calcium (women especially need more calcium)...great.  So by replacing the mayonnaise with Greek yogurt I made an aioli I can eat/overeat and still feel healthy.

Replace mayonnaise w/ Greek Yogurt for healthier garlic aioli.  [Tweet this]

The results were, and are (I make this every time I have fish sticks which is often), fantastic.  I'm not usually one to like "diet food" or foods that sacrifice flavor to cut fat and/or calories, but there is no sacrifice here.  Greek yogurt is smooth and creamy and a great backdrop for pungent garlic.  There is nothing like dipping crispy finger foods in smooth, creamy, garlicky goodness.

Dipping crispy finger foods in garlicky goodness.  [Tweet this]

Healthier Garlic Aioli

Prep time:  under 15 minutes
Servings:  1

Ingredients:

3-5 cloves of garlic, minced  (roasted garlic would be great too)
1/2 cup Chobani plain, non-fat Greek yogurt
1-2 tsp sriracha (optional)

Mince 3-5 garlic cloves (I usually go with 5 because I love garlic flavor) then press and mash them, with a sprinkle of salt, until they release their oil, are very fragrant, and somewhat paste-like.  (I sometimes use a garlic press but usually mash the minced garlic in one of my smaller mortar and pestles.  If you don't have either you can use your knife.)

Stir the mashed garlic into the yogurt until well blended then add sriracha if using.  I like a little bit of spiciness and sriracha is a garlic and pepper sauce so it goes very well with the garlic in this recipe.

Taste and add more salt if needed. Serve with fries, fish, tater tots, just about anything and dip away with no guilt.  It's great on Fish Sticks Tacos too.

Makes 1 serving.

Enjoy.

For more recipes that are/can be #madewithchobani check out:

Tzatziki            -

Mayonnaisse-less Egg Salad Sandwich

Great Guacamole     -

Check out Chobani's recipe page for even more recipes.

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Honey Sriracha Peanut Sauce

A sweet and spicy creamy peanut sauce that is a great dip for vegetables or spring rolls.

I have had this recipe pinned since I first saw it over a year ago from The Cafe Sucre Farine. Honey and sriracha.  I'm all about sweet and spicy so as soon as I saw this recipe I knew I had to make it.  As with many great recipe ideas I pin, I planned on making it right away but then I started thinking about another meal or dish and the recipe sat in Pinterest until I remembered it.  I have been trying to eat more vegetables for lunch and as snacks so when I was cutting celery and other veggies this recipe popped back into my head.  Peanut sauce is like a grown-up version of celery and peanut butter so it was a natural combination.  Eating veggies is a wonderful treat when they are dipped in this sauce.  It would make a great veggie platter for a Fourth of July cookout, or for any party.

Make a veggie platter for #thefourthofjuly w/ Honey Sriracha Peanut Sauce.  [Tweet this]

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I fell in love with peanut sauce the first time I had spring rolls at a Thai restaurant when I lived in Houston.  There is just something about peanut sauce.  It's salty, sweet, sour, peanutty, and perfectly dippable.  Not only is it great for spring rolls, but it's also a great dip for vegetables and can be thinned for a great salad dressing.  Peanut sauce is pretty simple just peanut butter and water then add whatever flavors you like.  It's easy to add a little of this and that until it tastes just right.  Honey Sriracha Peanut Sauce from The Cafe Sucre Farine is a great recipe.  I made a few adjustments like adding more sriracha (I like a bit more spice) and using only honey instead of honey and brown sugar.  I want to try it again using fish sauce instead of soy sauce just because I love fish sauce flavor (they are both used to add that salty component).  This recipe did not disappoint.  I loved it.  Veggies are so much better dipped in this sauce.

Veggies are so much tastier dipped in Honey Sriracha Peanut Sauce.  [Tweet this]

Honey Sriracha Peanut Sauce

Modified slightly from The Cafe Sucre Farine

Cook time:  10 minutes
Servings:  5

Ingredients:

1 cup creamy peanut butter
1/2 cup honey
3 Tbsp soy sauce
1/4 cup hoisin sauce
2 Tbsp sriracha (more or less depending on how spicy you like it)
1 tsp hot chili oil
2 tsp ground coriander
1/4 cup lime juice (about 2 limes)
1 1/4 cups water

Combine all of the ingredients (if you are unsure about how much spice you can handle start with 3 tsp of sriracha and add more at the end if you'd like it spicier) in a medium saucepan over medium heat.

Stir continuously while bringing to a boil and boil until the sauce is your desired consistency (about 5 minutes).  If the sauce gets too thick add a little more water to thin it.

Serve warm or at room temperature.  Makes about five 1/2-cup serving.

Enjoy.

If you'd like to try another peanut sauce check out:

Peanut Sauce

Peanut sauce is great with veggies alone but check out these recipes that would be great with some peanut sauce too:

Vegetable Spring Rolls

Smoked Marlin Lettuce Boats

Larb (Minced Meat Salad)

You may also be interested in How to roll a spring roll:

How to Roll a Spring Roll

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Tzatziki

A deliciously cool and refreshing yogurt dip/sauce made with cucumbers and dill.

Tzatziki is one of my favorite Greek condiments.  Most often I've had it in gyros or with lamb and pita as a dip.  It is super flavorful and delicious with plenty of cool cucumber and yogurt.  This was my first attempt at making tzatziki and it was very simple and delicious.

One main component of tzatziki is Greek yogurt.  I didn't feel like buying yogurt so I used strained kefir ("a fermented milk drink"-wikipedia).  I always keep kefir on hand and mostly use it in smoothies or as a substitute for buttermilk in baking but it has many uses.  One of these uses is that it makes a great yogurt like substitute when strained.  You just line a mesh colander with a couple layers of cheesecloth or alternatively, I use an old, thin, white t-shirt rag (that's clean).  Then pour in about 3-4 cups of kefir and let it sit and drain until it is thickened to desired consistency.  I place the colander inside a large bowl to catch the liquid being drained off (this is whey and there are many uses for it too so no point in wasting it).  Usually by the time it is the right consistency it has drained off to about 1/2 to 1/3 the original volume and what you are left with is a thickened kefir of yogurt like consistency.  The flavor is a bit different, maybe more sour, but it works in a pinch.  For more information about kefir check out my Tutorial:  How to Make Kefir.

Tzatziki

Ingredients:

2 cups Greek yogurt or strained kefir
2 cucumbers, seeded and shredded
1 lemon
1-2 cloves garlic, grated or minced
1 tsp dried dill
salt

Place the shredded cucumbers into a cloth lined mesh colander.  Sprinkle with salt and allow to drain for about 10-15 minutes.  Then gather the sides of the cloth and twist it around the cucumber squeezing out even more liquid.

Stir together the cucumbers and yogurt with the juice of the lemon.  Add the garlic (I ran the cloves over a microplaine to make a very fine grate so you wouldn't bite into a big chunk of raw garlic) and dill and mix thoroughly.

Allow to sit in the fridge for at least 1 hour before serving.  Pour off any liquid that accumulates on top and serve as a dip or on sandwiches.

Makes about 6-8 servings.  Enjoy.

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Smoked Marlin Lettuce Boats

Leaves of romaine lettuce filled with carrots, sprouts, cucumbers, basil and smoked marlin.  Served with sticky rice and a mango puree.

When my husband brought home smoked marlin I was intrigued.  I have had smoked salmon and smoked trout and love them but never smoked marlin.  The smoked marlin came in cubes that were chewy and kind of dry but incredibly delicious.  It was very similar to a jerky.  After much thought I decided to use it for lettuce wraps.  When I went to the store the best lettuce I found was romaine so the wraps turned into boats.  I also made a mango puree to drizzle on and add a little sweetness to the boats. Add some sticky rice and that's what's for dinner.  Fresh and filling smoked marlin lettuce boats.

Ingredients:

Romaine lettuce, leaves separated
Carrots, shredded
Sprouts
Cucumber, julienned
Thai basil, leaves
Smoked marlin
Sticky rice
*Mango puree

*Mango Puree:

Blend together mango, fish sauce and sriracha (I did not measure just added enough to get it to the taste I prefered, slightly salty and slightly spicy but still sweet).

This is a very simple dinner.  Just set all the ingredients out and make your own boats.  I found it easier to shred the marlin (so that it fit in the lettuce boat).  You can put the sticky rice in the boat or eat it on the side.  Add as much or little of each ingredient as you wish.  Enjoy.

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