Thursday, June 25, 2015
Tuesday, May 5, 2015
2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 teaspoons lime juice
2 tablespoons cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 teaspoon kosher salt
HOW TO DO IT:
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.
* I like to add a pinch of cayenne pepper to spice things up a little!
Monday, April 13, 2015
Thursday, January 22, 2015
So I wanted to come up with a recipe that was healthier but you wouldnt know it was healthier by flavor. So I tackled one of my favorite winter-time dishes..... Chili.
What you will need:
1/2 pound lean ground beef
2 cans chickpeas
2 Roma tomatoes
1 small red onion chopped
1t chili powder
1 cup chicken stock
S&P to taste
First, rinse off your chickpeas. In a blender add one of your tomatoes and about 1/3 cup of the chickpeas. blend until smooth (you may need to add a few tablespoons of chicken stock to make it blend easier) reserve this liquid.
In a large stew pot add the ground beef and chopped onion and cook until the meat is thoroughly browned. Add the other tomato but make sure to chop it first. Saute for about 2 minutes. Add the rest of the ingredients including the reserved tomato/chickpea smoothie you made first. Let stew for about 15 minutes to make sure all of the flavors are melding well.
Serve with either fresh cornbread or crackers. You can garnish with avocado, sr cream, etc....