Thursday, March 16, 2006

The Guacamole Recipe & A Soup Idea

Here's the guacamole recipe I mentioned yesterday. Its based on one from The Better Homes & Gardens New Cook Book.

Place the following into a bowl or food processor:
2 very ripe avocados cut in half and scraped out
1/2 small onion, finely chopped
1 Tbs of dried cilantro or 1/4 cup of fresh cilantro, chopped
1 Tbs lemon or lime juice
1/2 tsp garlic powder
1/4 tsp seasoned salt (regular salt will work)

Combine all ingredients with a fork or by pulsing in food processor. I prefer mine a little chunky so I use the fork method. Ideally, you want to place in fridge for a few hours to let flavors mingle but it still tastes good if you serve it right away.

A few nights ago I made the Fettuccine Alfreda recipe from Vegan with a Vengeance. It was delicious and it left me with a gooey blender jar. I used one of my favorite tricks to get every last bit. I poured hot water in the blender jar, gave it a whirl and saved the resulting liquid to use as a broth for soup.

Last night I sauteed some onions and carrots until tender. Then I added the broth, some red lentils and a container of greens from the freezer. Right before serving, I ran everything through the blender just long enough to get rid of the big pieces of carrot and greens, while still leaving the soup chunky. The soup was delicious!

2 comments:

Michelle said...

Mmmmm. I love good guacamole. I've been trying to find veggie recipes my carnivorous crew enjoys and since they like chili I think they'll love the chili bake. I'm gonna try it this weekend with guacomole.

I've been reading the Tightwad Gazette, and was wondering if you use the *pantry principle* for shopping/meal planning. We spend WAAAAYYYYYY too much on food and am trying to find an organized way to get a grip on it.

Michelle

Katie said...

Hi Michelle,

I really try to use the pantry principle that Amy Dacyzyn outlines in the Tightwad Gazette. In the long run it makes life so much easier, although in the short term it takes some getting used to.

For the most part, we do one big food order each month from our food cooperative and then I supplement this with a weekly trip to a store in our area that offers 10% off your whole order one night a week. (I also scan flyers for loss leaders but I don't go to any other grocery stores regularly.)

Doing things this way has cut our food bill immensely.