Tag Archives: avocado

m & r’s famous guacamole

we went to the boulder farmer’s market today, for the first time {cannot believe it has taken us 3 years}.  it did not disappoint!  our intention was to just get a few peaches, but of course we came home with some other wonderful produce as well… check out our loot!

peaches, pears, garlic and of course a few ingredients for our guacamole: purple onion, heirloom tomatoes and hot peppers. {the darker green peppers are serrano chiles {the best for guac!} and the market-guy told us that the lighter green one is called a “lipstick” pepper, but according to our Google search, that doesn’t seem quite right…}

after strolling the market we had a nice lunch in boulder and then headed home;  we needed to make sure we had enough time to whip-up some of our famous guacamole to snack on while matt is busy nerding out on his fantasy football draft…

so here it is, long long awaited by my parents; our recipe for delicious homemade guacamole. we would like to dedicate it to my mom and dad {Hi Mom, Hi Dad!!} especially since that without their gift of the “slap-chop” it would take us almost double the time to create our favorite chip dip.

m & r’s  Famous Guacamole

an original recipe from: Matt & Rachel’s Kitchen, dedicated to Bob & Melanie

serves 4-6 people {matt & i can devour almost all of it ourselves, but we’re crazy like that}

ingredients

  • 3 avocados, ripe {check this site out to see how to pick yours}
  • half of a small purple onion, chopped
  • 1 bunch cilantro
  • 2 large serrano chiles or 3 small {serrano chiles are hotter than jalapeños, so adjust amount to suit your heat tolerance. scoville scale}
  • 1 medium-large heirloom tomato {we used half of a large yellow heirloom and half of a small red heirloom}
  • half a lime
  • .25 tsp salt
  • .25 tsp cumin
  • .25 tsp garlic salt

directions

Halve the avocados, use a spoon to remove the pit and then scoop out the avocado into a large mixing bowl.  If your avocados are at the perfect ripeness, they should mash easily – use a potato masher to work them into the perfect texture, a little lumpy.  Halve your lime-half and juice one of the wedges into the bowl, add chopped onion, mix well.

Next, prepare your cilantro.  Pick the leaves off their stalks and place on a cutting board.  {Don’t be shy here, I think cilantro is what makes guacamole so good, so I don’t believe it is possible to use too much; we use almost the entire bunch.}  Once you have your pile of leaves, chop with a sharp knife, or use a slap-chop! Add to avocado bowl.

Slice chiles in half {careful! these puppies are hot, touching your eyeball after handling will not make for a fun day}.  Use a spoon {we use a grapefruit spoon} to scrape out the seeds into the trash / sink / compost.  Chop well and dump into avocado bowl.

Cut your heirloom tomato into smaller-than-bite-size pieces.  You don’t want them too big, but not too small either as they might get lost in the mix.  Add tomato to avocado mix, carefully folding them in.

Add salt, cumin, and garlic-salt to avocado bowl.  Juice the other half of your lime in and mix well.

Give it a taste and add salt as desired {we don’t think any extra is needed!}.  Our favorite chips to dip are Garden of Eatin’® Red Hot Blues {try these for a spicier experience} and Garden of Eatin’® Blue Chips.  …Enjoy!! 

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Spicy Black Bean Burgers (w/ avocado topping)

hang on,   before you cringe at the idea of eating a “veggie burger” hear us out, we’re meat-eaters too. in fact, a big juicy burger is one of our favorite meals.

but there is something special about these meatless burgers; they’re not like the patties you’ll find in your grocer’s freezer aisle, or at the new hipster/vegan/hippie hangout down the street.

these are satiating burgers filled with beans and spices and herb g o o d n e s s. don’t tell your man and serve them to him as a ‘burger’ …they are surprisingly similar to the cow-version visually…

Spicy Black Bean Burgers

adapted from: “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). {recipe states that it makes 4 burgers, but we find that it yields 5 or 6}

ingredients

  • 4 cups cooked, rinsed and drained black beans {we use 2-15oz cans}
  • .5 cup panko breadcrumbs
  • 2 large eggs
  • 5 scallions, both white & green parts, minced
  • 4-5 tbsp cilantro, chopped {we love our cilantro, we use 5}
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1-2 tsp crushed red pepper {we use 1.5}
  • kosher salt, to taste
  • freshly ground black pepper, to taste

directions

Place 2 cups (or 1 can) of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

 !!Absent Appliance Alert!! – since we don’t have a food processor, we put the beans directly into a large mixing bowl and use a potato-masher to, well, mash them! does the trick!

Transfer beans from processor to a large mixing bowl, add the remaining whole black beans, along with the panko, scallions, basil, garlic, cumin, oregano, and red pepper flakes and mix until combined.  Add eggs and mix again until well combined.

Divide the mixture into desired portions [original recipe suggests 4 portions of 3/4-1in. thick patties].  Toss the portions back and forth between your hands {after they’ve been washed, for goodness sake!!}.  Set on a plate and sprinkle the patties with salt and pepper.  Place a large cast-iron skillet over high heat and when it is hot, but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides and heated throughout, about 4-5 minutes each side.  Serve with Avocado Topping {recipe below} & enjoy!!

Avocado Topping

Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!**

ingredients

  • 2 ripe avocados
  • half a lime
  • half a white onion, chopped {the “slap-chop” saves lives here…}
  • 3-4 tbsp of cilantro, chopped {or more, if you love it like we do!}
  • .25 tsp garlic salt
  • 1/8 tsp cumin
  • sea salt, to taste

directions

Halve the avocados, removing & discarding the pit.  Use a spoon to scoop out the avocado into a medium mixing bowl. Depending on the ripeness of the avocados, you may be able to mash them easily with your average cereal-spoon, but I find that a potato-masher does a great job to “cream” the avocado into a lovely texture. Halve the lime-half {which will create 2 quarters… look at that math!} – and squeeze the juice onto the mashed avocado.  Use a spoon to mix in.

Add chopped onion and cilantro.  {Just a note: We pick the cilantro leaves off their ‘stalks’ which can be time consuming, but so worth it!  To save a little time, you can use a slap-chop -if you own one- for both the onion and cilantro.}

Add the garlic salt and cumin.  Take a little taste to see if your tastebuds desire a little more salt, then add sea-salt as desired.  {We found that only a couple twists of our salt-grinder was needed}  Enjoy!!

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