For two people it is really best to make just two avocados worth of guac. The original recipe i used called for three, but it always leaves too many leftovers that turn brown in our fridge.
- 2 large Haas Avocados
- 1 lime, juiced
- 1 large clove garlic, minced (let the garlic sit for a min. after mincing to let the juices intensify)
- 1/2 C petite diced canned tomatoes, drained (i just scoop in a couple spoonfuls)
- 1 1/2 t red pepper flakes
- 1/2 small onion, diced
- stir together avocado, garlic, salt, and lime juice in small bowl. Add tomato, red pepper, and onion. Let sit in the fridge for 15 or so minutes before serving.
what could be more perfect for a summertime road trip than some really good limeade? it is super simple to make and DELICIOUS. why bother wasting money on a sugary drink at a gas station? we paid a dollar for 15 limes as our local (Alexandria) Latino grocery store, and cents for the sugar. It tastes better than any limeade i have ever had.
- 1 1/2 C sugar
- 8-10 limes (16 oz. lime juice thanks to our beach house’s electric juicer)
- 4 C water
heat sugar and 3 C water in microwave, stirring once, until sugar is fully dissolved. juice limes and mix with sugar water, adding additional water to taste.
Riight… so i bought these plantains from a local Hispanic grocery store about um, ten days ago? I have no idea how to tell when plantains are ripe, so the following day i tried to peel one and COULD NOT. the peel was so stuck to the fruit that it started coming off in little pieces. So, after waiting patiently this past week and a half, i tried one them again. The peel reluctantly came of this time and the fruit felt plenty soft. I went ahead and cooked them up per my adapted recipe from Weight Watchers Magazine. They are VERY tasty!
- 4 t Canola oil
- 2 green plantains, peeled and cut on the diagonal into 1/2″ slices
- 1 clove garlic, cut in half
- 1/2 t salt
- 1/2 t paprika
- heat oil in a large skillet over med-high heat.
- add plantains and cook until golden brown on both sides (about 5 min on ea. side), then transfer to a paper towel. place another paper towel on top and press down on the slices to flatten into about half their thickness.
- rub the plantain slices with garlic.
- spray the skillet with cooking spray and set at med-high heat. add the pressed slices and cook for another 1-1/2 min on each side.
- sprinkle with salt and paprika and serve.
Mmm… this bread was SO good! As i stated yesterday, i love bread with stuff in it, so i was predisposed to like this. The texture is nice and soft, and not as dense as it appears in this photo. With the honey glaze on top, it makes a great dessert. It would also make a good snack. Or REALLY good french toast for breakfast. Oh, the possibilities!
Okay, I feel like i should issue a warning. I have been on holiday for the past couple months and am returning to work TODAY. We’ll see how this goes – balancing the blog and a job… Joe and i will now be sharing cooking duty, so there will be posts from both of us, which is exciting. The really good news is that I will have off every friday for my BBA Challenge Baking!
You may find a portion of the recipe on googlebooks.
a quick lunchtime dessert while i read up on my next BREAD BAKER’s APPRENTICE CHALLENGE.
- 1 fuji apple, sliced
- 1 T raisins
- 2 T honey (i used 1 T honey + a splenda packet – my vice)
- 1 t cinnamon
- 1/4 t salt
- place apples and raisins in a small, microwave safe dish. drizzle w/honey and sprinkle with cinnamon and salt.
- bake in microwave for 5 minutes on 70% power.
a slight variation on the last time i made pickles. i used apple cider vinegar and i’m really happy with the results. you can boil them to your crunchiness preferences. I let them cook for a total of 10 minutes and they were boiling for about 4 of that.
- 2 large cucumbers, thinly sliced
- 1/2 C salt
- 1 C (white or apple cider) vinegar
- 1/2 C sugar
- 1 T mustard seeds
- soak cucumber slices in salted water for about 8 hours or overnight.
- drain cucumber and bring vinegar, sugar, and mustard seeds to a boil over medium-high heat in medium-sized saucepan.
- add cucumber to the pot and cook for 10 minutes.
- can and keep for a month or two.
so… it’s chocolate time again, let the cravings begin! working with what i have in our ‘pantry’, i decided to satiate my chocolate yen with a nice, semi-healthy, batch of bradley muffins. while fishing around, i found a box of cocoa and some semi-sweet chips and though, why not?unfortunately, i only had a big can of libby’s pumpkin on hand, so i had eyeball the halfway point, and figure out what to do with the second half of can…
i am so naughty!
- 15 oz. libby’s pumpkin
- 1 box devil’s food cake mix
- 4 T dutch process cocoa
- 1/2 C semi-sweet chocolate chips
- mix all the ingredients (chips last) and bake for 23 minutes at 350°.
these ‘muffins’ came out slightly crunchy on the outside, rich and fudgy on the inside. that is to say – PERFECT.