Friday, August 12, 2005
Great Guac
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For someone who likes to read and write about recipes so much, I am ridiculously loathe to cook lately. I suppose my least favorite aspect of starting dinner is how solitary of an enterprise it seems. Lonely little me, planning the meals, making my list and preparing them all during nap time. I am much more motivated to begin cooking if I have a good friend to call or company to chat with me as I begin. Meals ought to be social, community enterprises from shopping to serving. I can't wait for my girls to be old enough to join me, though I am sure the process of teaching them will take patience.
Tex-mex is a staple cuisine in our home, as it uses an abundance of fresh local ingredients, my husband loves it and it is relatively easy to prepare. I make this guacamole weekly and serve it with nachos, quesadillas, fajitas, burritos, and tostadas. My one year old eats about a cup of it at a time and it is wonderfully healthy. (I leave the Jalapenos out of a portion of it for her.)
I must credit Tommy with creating this recipe and pushing me to give Guac a try. I was a stubborn avacado hater (it was a texture and fat-phobia thing), but after he made it and I moved from the blindness of low-fat foolishness to a more raw-natural foods diet, I caved and dipped a chip. I have been hooked ever since. Sometimes I have to tweek the ingredients a bit for the right flavor. If it seems bland, try more salt or jalapeno. Jalapenos can vary quite a bit in potency.
3-4 small avocados (or 2 large), mashed
3 plum tomatoes, chopped
1 red onion, chopped
2 cloves of garlic, minced
large handful of cilantro, chopped
salt to taste
1-2 jalapenos, chopped
Juice of 1-2 limes
Just mash the avocados and add everything else. Keep the pit from an avocado to keep in the Guac and help prevent it from turning brown. Lasts only one day.
Heaven help my spelling! Please let me know in the comments which words are incorrect. Blogger's spell check is terrible.
Tex-mex is a staple cuisine in our home, as it uses an abundance of fresh local ingredients, my husband loves it and it is relatively easy to prepare. I make this guacamole weekly and serve it with nachos, quesadillas, fajitas, burritos, and tostadas. My one year old eats about a cup of it at a time and it is wonderfully healthy. (I leave the Jalapenos out of a portion of it for her.)
I must credit Tommy with creating this recipe and pushing me to give Guac a try. I was a stubborn avacado hater (it was a texture and fat-phobia thing), but after he made it and I moved from the blindness of low-fat foolishness to a more raw-natural foods diet, I caved and dipped a chip. I have been hooked ever since. Sometimes I have to tweek the ingredients a bit for the right flavor. If it seems bland, try more salt or jalapeno. Jalapenos can vary quite a bit in potency.
3-4 small avocados (or 2 large), mashed
3 plum tomatoes, chopped
1 red onion, chopped
2 cloves of garlic, minced
large handful of cilantro, chopped
salt to taste
1-2 jalapenos, chopped
Juice of 1-2 limes
Just mash the avocados and add everything else. Keep the pit from an avocado to keep in the Guac and help prevent it from turning brown. Lasts only one day.
Heaven help my spelling! Please let me know in the comments which words are incorrect. Blogger's spell check is terrible.
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