In addition to the hummus I highlighted in my last post, I decided to throw together some guacamole and turned to the Vegetable Butcher to identify the recipe I wanted to try making.
1-2 garlic cloves, pressed or grated
1/2 medium red onion, finely diced
1-2 jalapenos, seeded, ribs removed, finely diced
3 Tbsp lime juice
1/2 tsp salt
3 plum tomatoes, seeded and diced
1/4-1/3 c coarsely chopped fresh cilantro
In a large bowl, gently mash avocados, halved and pitted, leaving some pieces in large chunks. Add the garlic cloves, red onion, jalapenos, lime juice, and salt. Gently mix in tomatoes and cilantro. Add more jalapeno, lime juice or salt to taste.
The guacamole will keep for 1 day, refrigerated and covered tightly with plastic wrap touching the surface.
As a variation, make Avocado and Mango Guacamole: Replace 2 of the tomatoes with 1 medium mango, peeled and cut into 1/3 inch dice.
For Christine’s birthday a couple weeks ago, we spent time at the farmer’s market and went out to the lake, and it was great. I’ve already shared that. One of the things I have yet to share is that Christine’s friends are all extraordinary cooks, but even more so, Christine is a gourmet cook herself. On Saturday morning she insisted on cooking in a variety of ways, but one which I am less comfortable with, but hope to emulate her at doing – making food without a recipe. Perhaps because of my efforts at baking, I am often less inclined to use anything other than a recipe because precise measurements are required. But, here we went, making up recipes as we went. And, I knew what I was doing (for the most part). I remembered what needed to be added, and went by taste for different flavor profiles.
While I was working on a cucumber salad and nursing some injuries, Christine was mixing up a delightful Avocado, Corn, and Black Bean Salad. I have forgotten how avocado is a great binding ingredient, in ways that historically mayonnaise or other ingredients would be. I think I tried to catch most of the things she put in the salad, and so here’s what I could see from her work:
Avocado, Corn and Black Bean Salad
1 can corn
1 can black beans
Chop all and mix together delicately, so as to not mash the avocado. Add salt to taste.
For another New Recipe Tuesday recipe, K made Avocado Chicken Salad a few weeks ago. We ate it with triscuits. It was the perfect meal for a day when we were ready for something fresh. There aren’t measurements, but I was there while she was throwing it together, so I tried to take note of what she was putting in the meal.
Avocado Chicken Salad
3 c poached chicken, shredded or chopped
1 ½ avocados, mashed
1 Tbsp plain yogurt
3-4 green onion
Healthy handful of cilantro, chopped
Lime juice, to taste (1-2 Tbsp)
Salt, to taste
Mix together, chill if desired, and eat. It’s delicious!