August 10, 2010 at 9:12 am (Side Dish, Snacks)
Best. Guacamole. Ever.
3 avocados
1 lime
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp cayenne
1/2 med onion, diced
2 roma tomatoes, diced
1 tbsp cilantro, finely chopped
1 clove garlic, minced
Scoop out avocado into bowl and add lime juice. Add salt, cumin, cayenne and mash together. Then gently mix remaining chopped ingredients.
December 3, 2009 at 10:12 am (Side Dish, Snacks)
Recipe: Alton Brown, Food Network
3 Haas Avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin and cayenne and mash. Then, fold in the onions, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
September 26, 2009 at 4:04 pm (Snacks)
Tags: almonds, rosemary
Source: Cooking Light September 2009
2 cups (serving size: about 2 tablespoons)
1. Preheat oven to 325°.
2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.
September 26, 2009 at 2:25 pm (Side Dish, Snacks)
Tags: cashews, cucumber, dip
Source: Veganomicon
This summer when our garden’s cucumber output got to be more than we could handle, Rhiannon’s internship supervisor, Cole, gave us this recipe for a dip he enjoyed. It’s a vegan recipe to boot.
Ingredients:
1 pound seedless cucumber, peeled and grated (about 1 2/3 cup loosely packed)
1 cup raw cashews (5 ounces)
2 large garlic cloves
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons lemon juice
pinch of ground white pepper
1 tablespoon of chopped fresh dill (optional)
Instructions:
Squeeze handfuls of grated cucumber over a medium-sized bowl to remove as much juice as possible. You can do this also by wrapping a grated cucumber in a cheese cloth or heavy paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.
Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-too-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill.
Cover and chill until ready to use.
September 26, 2009 at 2:14 pm (Side Dish, Snacks)
Tags: edamame
Source: cdkitchen.com
Servings: 4
2 teaspoons olive oil
1/4 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/4 teaspoon onion salt
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
10 ounces shelled edamame
Preheat oven to 375 degrees F.
In a small bowl, stir together the spices and oil. Pour the mixture over the edamame and toss to coat well. Arrange edamame in a single layer in a shallow baking dish. Roast, uncovered, for 12 to 15 minutes, stirring once, until beans begin to brown.
August 18, 2009 at 2:39 pm (Main Dish, Snacks)
Tags: basil, pesto
I made my first ever batch of pesto with basil from our garden, and found it to be very easy and delicious. I mixed pesto with spiral pasta, boiled red bliss potatoes, grilled chicken and green peas for a really delicious dish to take to the mountains with us.
Ingredients
3 cloves garlic, cut into pieces
2 cups solidly packed fresh basil leaves (or 1 cup solidly packed basil leaves and 1 cup solidly packed parsley for a less strong flavored pesto)
3/4 teaspoon coarse salt
freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
3/4 cup grated Parmigiano Regiano cheese (the kind I have it grated into small shreds, which gave the pesto a nicer texture than the really powdery grated variety would)
Instructions
Put garlic and salt and pepper and the food processor and pulse a few times. Then add the pine nuts and pulse the mixture a few more times. Add the basil and run the food processor until everything is chopped and combined. Then stream in the olive oil through the top of the food processor. Remove the mixture and then stir in the Parmesan cheese by hand. The pesto will keep for about a week in a container in the refrigerator.
September 22, 2008 at 8:34 am (Snacks)
Tags: Mexican, salsa, tomato
Guapo’s is a terrific Mexican restaurant in Washington, DC. In 2005 or 2006, the Washington Post shared Guapo’s excellent salsa recipe with its readers. That article (with recipe) is below.
The cook’s at Guapo’s make so much salsa, they’re pros at proportions. But for those of us less familiar with making the summer essential, Rincon [owner of Guapo's] offers these guidelines and stressed being flexible. If you like it chunkier, add more tomatoes and onion. If you like it hotter, add more jalapeno chili peppers. The salsa will keep, tightly covered, 2 to 3 days in the refrigerator.
Ingredients
4 to 5 jalapeno chili peppers, stemmed (halve and remove seeds for less heat)
1 quart tomato juice
2 medium white onions, chopped
2 medium tomatoes, cored and chopped
1 cup coarsely chopped cilantro leaves
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1/4 cup to 1/2 cup vegetable oil
Instructions
Place the jalapeno chili peppers in a food processor and pulse until almost smooth. Transfer to a medium bowl and add the tomato juice, onions, tomatoes, cilantro, salt, pepper, cumin and oil, stirring to combine. Taste and adjust seasoning. Serve with tortilla chips.
Makes about 5 cups.
My Notes
It seems silly to get out, use, and then have to clean the food processor for just the jalapeno peppers, but it really works and makes the heat go evenly through the salsa. I’m a wimp and I use less peppers, but don’t bother seeing them.
