Curried Eggplant with Chickpeas and Spinach

I have Food Inc. on the brain.  And if you haven't seen it, I would highly recommend.  Oprah did a show about it last week, which I hope brings a lot of awareness to the topic, but I was lucky enough to see it last year at a screening here in Chicago and since then I felt like Johnny and I should dial down our meat consumption.  We had already layered in tofu to our diet, but I needed other options.  I think it was shortly after seeing the movie that I found this recipe and it's been a definite 'repeater'.  I won't preach too much because I know you are here for a recipe, not a lesson (not that I'm qualified to give one).  And a good one at that because regardless of how 'good' something is for us or our environment, we mostly want it to also taste good!  This one does.

I'm a curry fan.  And a bean fan.  And I absolutely love eggplant.  I don't know why, it's so simple, but I really really love it.  And Johnny is a huge lover of spinach so this recipe is perfect for us.  Plus it's a one-pan dinner, and who doesn't love that.  Wish I had discovered it in the years that I lived sans dishwasher.  

I grew up in a house where we would have three parts to our meal, or sometimes even just two.  Usually it was some type of meat, a version of potato and sometimes a vegetable.  This recipe totally defies that formula, being a one-pan meal.  Of course we did eat a lot of soups or stews too, and I love that concept of making just one recipe for dinner.  Not the salad, and the meat and the other side dish.  This is just... one.... recipe.  And of course this is very different from my childhood meals and maybe a lot of yours because it is meatless.  Which doesn't bother me because I am not a huge meat lover, but my husband is and he still loves this recipe.  Now don't get me wrong; I like a good piece of meat sometimes.  I have been on record saying that I could never ever give up processed meats.  Like prosciutto, salami, etc.  Terrible, right?  But delicious.  You know you agree... So don't worry, I'm not going to turn vegetarian on you and come up with weird tofurkey recipes and other 'fake' meat, but I will share some good vegetarian ones with you sometimes.  Like this one.

It is a relatively simple recipe and you may only have to buy one 'special' ingredient, the Madras curry powder.  I'm sure you could use regular curry powder if you can't find the Madras kind but I do think this is a bit more of a special flavor then just regular old curry powder.  And I think it's a bit spicier (Or maybe the label of "Hot Madras Curry Powder" clued me in, not sure).  I didn't have a hard time finding it either, mine is just the regular old McCormick brand and I got it at the normal grocery store.  The ginger also adds an incredible amount of flavor.

I've made this recipe several times.  The recipe said to serve it with plain yogurt, which I thought was weird.  But I still gave it a shot, except I used Greek style yogurt because that's what I had and always buy.  And it went perfectly.  You cook the beans and the eggplant until they get caramelized, then wilt the spinach and the curry flavoring on the vegetables and the beans mix with the yogurt and make kind of a *sauce*. Yes, that is a magic word for me.  (If confused, see blog title.)  Then I took that and put it on the naan that I bought (just frozen from Trader Joes, but if you can't find naan I would just buy a pita and warm it up).  So good.  And you get a healthy dose of your protein from not only the beans, but also the yogurt.  Okay, I'm no nutritionist so I won't pretend to know that it is in any type of accurate healthy range, but I guess I'll just say in my book it was sufficient, but more importantly was delicious.  I can't wait to hear what you think.

Trish's Tips:  If you haven't used ginger before (but you all probably have by now, right) it's that gnarly weird root thing.  I think it's best to peel with the end of a spoon, although you could use a peeler.  The original recipe called for 1/2 cup of oil which I thought was kind of a lot so I dialed it back to 1/4 cup, which wasn't enough so I brought it back up to 1/3 cup and felt like that was the perfect amount.  You could dial it back a bit more if you like.  You definitely need it to caramelize and it won't without some amount of oil.

Curried Eggplant with Chickpeas and Spinach
Adapted from Food & Wine October 2009

Ingredients:
2 garlic cloves, minced
kosher salt
2 tsp Madras curry powder
1/3 cup canola oil
1 medium eggplant (about 1 1/2 lbs), cut into 1 to 1 1/2 inch cubes
1 lg onion, cut into 1/2 to 1 inch wedges
1 - 15 oz. can chickpeas, rinsed and drained
1/4 cup finely julienned fresh ginger
Freshly ground pepper
One 5-oz bag baby spinach
Warm naan and greek style plain yogurt, for serving

Directions:

Preheat the oven to 425.  On a work surface, mash the garlic with a pinch of salt with the side of the blade of a large knife.  The coarseness of the salt will break it down until it is a paste.  In a small bowl mix the garlic paste with the curry powder and canola oil.  Put the eggplant, onion, chickpeas and ginger in a large roasting pan and pour the garlic/curry/oil mixture over.  Season with salt and pepper and toss well.  Spread the vegetables in an even layer and roast for 30 minutes, stirring once or twice until the eggplant and onion are tender.  (the length of time will depend on the size you cut your veggies).  Stir in the spinach and roast until just wilted, about 2 minutes.  Serve with warm naan and yogurt.

Fish Tacos with Chipotle Sour Cream

The first time I heard of 'fish tacos' I about gagged.  Great way to start a post and encourage you to make it, right?  Well, keep reading... I've told you again and again about my culinary culture shock of moving from Michigan to California, and although I was a taco lover (of the ground beef kind) fish tacos didn't quite fit the bill.  Upon going to some awesome Mexican quick serve restaurant my first month or so of work, a co-worker ordered fish tacos and the idea of it made me want to gag.

I did like fish, which I think a lot of people don't.  I grew up on Lake Superior and my grandpa always ice fished so it was always a treat to have white fish.  My grandma would freeze bags and bags of them in water as she said it kept it fresher.  It always looked a bit gnarly in the fridge to see bags of fish in water stacked everywhere.   But it was good we had a lot because it was always everyone's birthday choice to have a fish fry.  My mom did it the same way as my grandma.  She would fry it in one of her many cast iron skillets with a mixture of homemade breadcrumbs that included saltines, after dipping it in egg to make it stick, and then fry it in vegetable oil until it was a nice golden brown.  It was always served with lots of salt and never with tarter sauce.  This was the only kind of fish that I knew.  I occasionally would order it at a restaurant, but at the ripe age of 22, my high end restaurant experience was lacking, so think more along the lines of fish and chips at a pub.  So, at the time the idea of a 'fish taco' was pretty foreign to me...

So, that first time I passed.  And maybe the second or third time too.  But eventually I came around.  There is a restaurant in San Francisco and I absolutely love their fish tacos.  It's I'm sure not the true authentic ones that all of my Southern California friends rave about, but there was always interesting pieces of fish, sometimes blackened with spices and a different salsa with mango or something different or it had some type of spicy sauce, which I am almost always a fan of.  There were also shrimp tacos on the menu, which I also enjoyed, but not as much as the fish tacos.  

I think the 'traditional 'fish taco is fried, and although as I have described above I am clearly a fan of that as well, I am not a big fryer at home.  Oil splattering everywhere and so much oil to waste!  So when I saw a recipe with the fish grilled I gave it a shot.  I've strayed so much from that recipe that I don't follow it anymore.  And there are a lot of recipes that use similar sauces as well but I've somewhat made up my own that I think is pretty darn good.  And the slaw started out with black bean tacos, but I now use it here.   I wouldn't say that the actual fish part is to die for, it is very good, but just pretty simple and straightforward and you have maybe already prepared fish this way.  But the combination of the fish, the cabbage, lime and the SAUCE is... to... die... for....

This sauce is the epitome of the reason that I called this blog 'feeling saucy'.  Of course like I said, the fish is great, and the fixings to go with it, but mostly the best part of it is the sauce which I drizzled over pretty much everything on my plate.  I think the sauce to black bean ratio was about 1:1.  That's appropriate, right?  It's also good to have on hand in the fridge for  Huevos Rancheros or a quick lunch of black bean tacos which are also good with the slaw so make sure you make extra!

I used halibut here as she calls for, but ask your fishmonger (that's what they call it, right?) what he thinks when you tell him you are making fish tacos.  There might be a better option.  Like white fish maybe?  I'll go check my freezer...

Trish's Tips:  The slaw, even mixed with dressing, will keep in the fridge for a day or so.  Please keep in mind it's a pretty loose recipe.  Just cut up enough cabbage to top your tacos add some green onions, jalapeno and cilantro to your liking then top with a quick dressing of lime juice and olive oil.  I put some measurements as a guideline here for you, but make it your own.  The sauce I was really rigid when coming up with measurements for you, but your taste may be slightly different than mine.  This will keep for a few days in the fridge and as I said up above, is good on everything!  Make lots.  I cooked my fish indoors because it's winter, but feel free to try on your outdoor grill.  I used a grill pan and if it totally falls apart, no biggie, you are just going to shred it anyway.  Always let the fish tell you when to flip.  If you put oil in the pan and the fish sticks to the pan, give it a chance to cook some more.  It will tell you when it's ready to flip.  Goes great with guacamole salad or just a side of black beans.  You won't use the whole can of chipotle chiles in adobo, so take what you need, then throw the rest in a small jar in the freezer for next time.  Easy to just defrost in the microwave.

Fish Tacos with Chipotle Sour Cream

Ingredients:

Fish:

2 TBL Olive Oil

Juice of 1/2 lime

salt

Freshly ground pepper to taste

Sprinkle of cayenne pepper (optional)

1 lb halibut

Chipotle Sour Cream:

1/4 Cup sour cream

3 TBL greek style yogurt

2 TBL Mayo

2-3 tsp minced chipotle chiles in adobo

1 tsp lime juice

1/8 tsp salt

Lime Slaw:

2 cups very thinly sliced cabbage (napa or purple or combination of both)

2 green onions, thinly sliced

1/2 jalapeno (seeds removed for milder, left in for hotter) minced

3 TBL cilantro

Juice of half lime

3 TBL olive oil

salt and pepper to taste

Fixings:

Hot sauce

lime wedges

corn tortillas (6-8) depending on how stuffed you like your taco

Put the fish in a small, shallow dish and sprinkle with salt, pepper and cayenne if desired.  Mix the olive oil and lime juice together separately and pour over fish.  Flip to make sure each side is coated and let it sit while you fix the rest of the ingredients.

Make the chipotle sour cream.  Mix all ingredients in small bowl and set aside.  Adjust by adding more salt, pepper, or chipotle chile to taste.

Heat grill pan or saute pan, or your outdoor grill.  Coat with olive oil if it is not non-stick and saute fish.  Don't worry it falls apart as you will be shredding it anyway.  Fish is done when it flakes, in the middle or the thickest part.

While fish is cooking make slaw.  In medium sized bowl, mix cabbage, green onions, jalapeno and cilantro.  In a separate bowl mix lime juice, salt, pepper.  Add only enough dressing to coat slaw.  It may come across a bit limey, but on the taco it will be fine as you would normally squeeze a lime over it anyway.

Warm up tortillas.  On gas range put tortillas directly on flame.  You can probably do 3 at a time.  Watch closely as they will burn, but let get slightly blackened and pliable.  Then turn on their side (see picture) to make in a "U" shape to make it easier to put in the ingredients.  If the tortilla isn't warm it will split in half so make sure it is pliable.  Cover with a clean kitchen towel to keep warm.  Assemble tacos.   Put fish in tortilla topped with slaw and chipotle sour cream.   Serve with a lime wedge for those that like it extra citrusy.

Spaghetti with Braised Kale

Braised Kale... I'm really wondering how you feel about that... Keep in mind this recipe also involves pasta.  And who doesn't love pasta?  With Cheese!  I certainly do.  My first couple of years working, I was just starting to work my way out of a college diet and into a working girl diet complete with making real homemade dinners.  Sometimes from cookbooks and once in a great while from a cooking magazine.  Now as I subscribe to three and have more cookbooks then I know what to do with, those days seem like a long time ago.  The working girl/newly adult person diet included none of the nachos for dinner and pizza for three meals a day that sufficed in college.  Mostly it was the tried and true 'recipes' like taco night or spaghetti with a bottle of Ragu and sauteed hamburger.  But sometimes I got a bit 'fancy'.  One meal that I would make quite frequently which involved carbs & cheese (as you may now know, my two favorite food groups) was what Johnny would simply call 'my favorite'.  As in, "What's for dinner tonight?  Your favorite?"  Probably because it appeared on the menu at least twice a week.  I think this was mostly because it contained ingredients that I always had in the house and it could be made in a snap.  The recipe I am giving you here is a healthier and more upscale version of 'my favorite', which was white pasta with parmesan, red pepper flakes and butter.

"My favorite' slowly worked it's way out of my weekly menus.  I think as I got more into cooking and also realized that I had packed on a few lbs.  Turns out white pasta with just cheese and butter isn't really a well-rounded meal.  And I'm pretty sure it wasn't a coincidence that during this twice a week pasta and cheese eating fest that I was also at my heaviest weight.  Although I guess I should also mention that homemade hamburgers and the blue box of mac 'n cheese were also frequent menu options during that time, so I guess my favorite wasn't totally to blame.  (I told you I was transitioning from a college kid...)

But this is a way for me to bring it back.  This uses whole-wheat pasta instead of white, olive oil instead of butter and the addition of greens.  Yes, I have now learned that vegetables or not only an integral piece of the meal, but are actually good!  Of course, I still kept the parmesan and red pepper flakes as I pretty much put those on everything.

I should also mention that I adore Molly Wizenberg, whom this recipe came from.  I'm pretty sure we would be good friends if we met.  She writes a blog that I adore called Orangette, writes a monthly column for Bon Appetit and wrote this adorable book that I finished in maybe two days called A Homemade Life.  She was certainly an inspiration as I decided to write a food blog.

I had never braised greens before and I've made this recipe a few times.  The first time I couldn't find the lacinto kale so I used turnip greens, but I think you really could use whatever you like best.  I'm sure swiss chard would also work and I have to say that I'm kind of on the fence of what I liked better between the turnip greens and lacinto kale.  Winter is a great time for this recipe because the greens are of course in season and pasta always sounds good to me on a cold day.  I think it's perfect for a light, easy lunch.  And the greens alone would also make a great side dish.  I will now officially only braise my greens.  Best way, hands down.  Give it a shot...

Spaghetti with Braised Kale
Adapted from Bon Appetit October 2009


Ingredients:
1 lb lacinto kale (about 2 bunches) large center ribs and stems removed, cut crosswise into 1/2 inch slices
3 TBL olive oil, divided
1 medium onion, finely chopped
2 large garlic cloves, thinly sliced
1/2 pound whole wheat spaghetti
1 TBL fresh lemon juice
1/4 tsp - 1/2 tsp red pepper flakes (optional)
salt
freshly ground pepper
freshly grated parmesan cheese.

Directions:
Rinse kale.  Drain; transfer to bowl with some water still clinging.  Heat 1 TBL olive oil to large pot over medium-high heat.  Add chopped onion and cook until translucent, approximately 6 minutes, stirring occasionally.  Add sliced garlic and sprinkle with salt.  Cook until onion is golden brown, stirring occasionally, about 5 minutes.  Add kale and additional 1 TBL olive oil and toss until wilted, about 3 minutes.  Cover pot and reduce heat to medium-low.  Continue cooking until kale is very tender, stirring occasionally and adding water by tablepoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender, but still firm to the bite.  Follow package directions, less a minute or so.  Just before draining, dip a one cup measure in pot to capture some cooking liquid.  Drain spaghetti and add cooked spaghetti to kale mixture in pot.  Add lemon juice, enough cooking liquid to moisten, red pepper flakes if using and salt and pepper to taste.  Drizzle spaghetti with a teaspoon of olive oil per serving and sprinkle with plenty of grated parmesan cheese and serve.

Fregola Salad with Fresh Citrus and Red Onion

I have been patiently waiting all fall for citrus to be in season to make this salad.  I fell in love with it last winter and made it quite frequently.  Sometimes just for a light lunch, sometimes as a side dish for entertaining and once for a potluck for a volunteer meeting for a bunch of foodies and it was a hit.  This time of year I think everyone can have a tendency to eat heavy dishes because that's what we all crave, but this is a great break from that cycle, or at least a light salad to even out what would otherwise be a heavy meal.

This recipe is one of Giada's, (I say it like we're on a first name basis) who as you know is one of my favorites.  Her most recent cookbook is, I think, her best yet.  In fact I can't wait for grilling season to begin to tell you about another one of my favorite salads, but you'll I'll just have to wait.  One more reason to look forward to warmer weather.

I do love when all of the citrus is in season.  She doesn't call for it, but I used blood oranges in this recipe because I think they are gorgeous.  They look like a regular orange on the outside, but are a bit smaller and should be labeled at the grocery store.  I love how each one is different with deeper hues of magenta.  By comparison, they make regular oranges seem so boring.  And I can't stop buying and snacking on the little 'box of cuties' or clementines and for the last month or so have two or so a day.   I think my favorite though, if I can find them, is the cutest one of all, kumquats.  There was a place in San Francisco that would make a seasonal kumquat martini that was delish.  They would also be great in here, (the kumquat, not the martini) but I didn't see them at the store.  I also love to throw them on a spinach salad with a light citrus vinaigrette.

As the name suggests, this recipe calls for Fregola, and although I live in somewhat of a foodie city and have access to a wide variety of stores, I have a hard time finding it, although I have been accused of being a "bad looker".  I found Israeli Couscous at Trader Joes and have only ever made it with that.  Compared to her picture in the book it looks about the same, although apparently Fregola has a nuttier flavor.  If you have a hard time finding Fregola or Israeli Couscous, then just try any small shaped pasta.  Orzo would do, and I've also seen a pasta that De Cecco makes called "Acini di pepe" that I think would work well too.  Basically just something small, but no matter what you use, it will be delicious.

I don't think my pictures do this salad justice, but it is a gorgeous salad.  Such bright colors on what can be a dark dreary day.

Trish's Tips:  Aside from my remarks above, I think I would pretty much just make as is.  To toast any seeds just put in a dry pan over low heat until they are fragrant and slightly golden.  Have you ever segmented an orange like this?  Look at the pictures to hopefully give you an idea.  It's also described below.  I did the grapefruit first then cut all of the segments in half lengthwise so there was more to go around, but you're probably not as anal as I am, so whatever works for you.

Fregola Salad with Fresh Citrus and Red Onion
4 to 6 Servings
Adapted from Giada de Laurentiis

Ingredients:

1/3 cup extra virgin olive oil
4 cups chicken broth
4 cups water
1 lb fregola pasta or Israeli Couscous
2 blood oranges (or regular oranges if you can't find)
1 grapefruit
1/2 small red onion, thinly sliced
1/3 cup chopped mint leaves
1/3 cup chopped basil leaves
1/2 TBL fennel seeds, lightly toasted (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Directions:

Make orange oil by zesting one blood orange and mixing the zest with the olive oil.  Set aside.  In a large saucepan bring the chicken broth and water to a boil over high heat.  Add the fregola/Israeli Couscous and cook until tender, but still firm to the bite, stirring occasionally, 10 to 12 minutes.  (If using another kind of pasta, follow the package directions for timing) Drain the pasta and dump it onto a large baking sheet.  Spread it out and let cool for 10 minutes.

Meanwhile, segment the oranges.  On a cutting board, first cut off the top and bottom of the fruit.  You should see a bit of the colored inside on the skin and no white pith where you just cut.  Then place the citrus on it's now flat bottom and cut off the skin and white pith, curving your knife with the shape of the fruit, being careful to not remove too much of the colored inside.  Now hold the fruit in your hand over a large bowl and carefully cut in between each membrane with your other hand and let the segment fall into a bowl while also catching the juices.  When you have removed all segments, squeeze the remaining membrane in your fist to make sure you catch all the juices.  Repeat with remaining orange and grapefruit.

When the fregola/couscous is finished cooling put in large bowl and pour the orange oil over, add citrus and remaining juices, red onion, mint, basil, fennel seeds (if using), salt and pepper.  Toss together and serve.  Will keep in the fridge for 2-3 days.

Parmesan Roasted Broccoli

I can guess what you are thinking.  "I/my husband/spouse/boyfriend/kids don't like cooked broccoli."  Well, please read on.  I am here to convert you.  I have to admit I am no broccoli lover myself, despite it being a superfood and all.  I think because most of the time when it is served it is often steamed and overcooked.  Yuck.  Broccoli, I think, is like brussels sprouts in the way that when overcooked it lets off some weird smell that will turn you off for a lifetime... until now of course.

I'm a big believer that just about anything roasted with a little olive oil and salt will be good.  This will caramelize it, which adds great flavor.  Think of the difference between pan seared chicken with a beautiful golden crust and some flecks of salt and pepper compared to chicken breast cooked in a pot of boiling water (I actually just typed boring instead of boiling at first, Freudian slip?).  That's basically the difference between roasted broccoli and steamed broccoli.

And many of you may like your broccoli smothered in cheese.  I personally am not going to turn down anything covered in cheese, but this is a bit of a healthier option with just a bit of freshly grated parmesan.  I made this as a side dish for dinner the other night and Johnny and I both found ourselves gravitating to the broccoli.  Of all things!  I know!

And in the spirit of 'resolutions' and all this will hopefully fit right in.  I for one am not only trying to eat more veggies but also do better with waste.  So for lunch today I took a shot at using the stalks of the broccoli for another recipe and not just pitching them as I normally do.  I originally just threw them in a zip loc and put them in the crisper drawer with good intentions.  Usually this results in the item being thrown out several days weeks later when there is a smell from the fridge or the drawer gets too full, but not today.  I researched online and found numerous suggestions but the most appealing to me was to make a soup out of it.  The instructions (not really a recipe) for the soup are at the very bottom.  I digress...

This recipe comes from one of my favorites, as you know, Ina Garten.  She is always roasting veggies.  I love this recipe and think that it's elegant enough for entertaining but you can also just make it on a quick weeknight without all of the additions.  You could just squeeze some lemon juice, salt and pepper and a bit of olive oil and it would be delicious.  Try that with cauliflower, it's also delicious.  I've also roasted broccoli as this recipe does, but then just drizzled balsamic vinegar and olive oil.  The options are endless...

Trish's Tips:  In order for you to get the beautiful and delicious caramelization that I keep yapping about you must do the following.  1. Make sure after you wash your broccoli, it is DRY as in dry as a bone.  If you have too much moisture it will steam.  I just used a kitchen towel to make sure it is good and dry.  2.  Give them room!  I used one very large sheet pan, but make sure each stalk has a good inch around it, otherwise, they will again steam.  Pine nuts.  Love them!  I will buy a whole bag of them and toast them all at once.  Usually just in a skillet over medium low.  Watch them!  They will burn super quickly.  Store in a freezer so you can use whenever needed.  This is much easier then toasting each time you need them.  I store in the freezer because the oil can go rancid unless you go through them pretty quickly.  If you aren't overly crazy about citrus I would leave out the zest.  This is a bit lemony.  Next time I may cook the broccoli, then add the parmesan only and throw back in the oven just to melt, then add the remaining ingredients.  I have a feeling that would be better, but this way is delicious too.

Parmesan Roasted Broccoli
Adapted from Ina Garten

Ingredients:
2 lb broccoli
2 garlic cloves, peeled and thinly sliced
olive oil
1/2 tsp kosher salt
1/2 tsp ground black pepper
zest of 1/2 a lemon
Juice of 1/2 a lemon
2 TBL pine nuts, toasted
2 TBL freshly grated parmesan (I used the large side of my box grater)
2 TBL julienned fresh basil leaves

Directions:
Preheat oven to 425.  Cut the broccoli florets from the thick stalks into bite-sized pieces, saving the stalks for another use.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer with space between each piece.  Toss the garlic on the broccoli and drizzle with 2-3 TBL of olive oil.  Sprinkle with the salt and pepper.  Roast for 20-25 minutes stirring once until crisp-tender and the tips of the florets are browned.

Remove the broccoli from the oven and immediately toss with remaining ingredients including an additional tablespoon of olive oil.  Serve hot.

Soup Instructions:
To make a soup of your stalks saute some chopped onion (I used 1 small for 4 short stalks), while that's sauteing, cut the stalks of broccoli into coin size pieces, the smaller they are the quicker they will cook.  Saute until it gets some caramelization.  Again, the brown stuff adds flavor!  Then add a chopped garlic clove and quickly saute so it doesn't burn.  Add some chicken stock, maybe 3 cups or so and cook until the broccoli stalks are tender, just 15 minutes should do.  Check the stalks with a knife to make sure they are tender, then throw it all in the blender.  Another option is to make a broccoli slaw, which I have done before but it was just so so.  And slaw in the winter?  Not appealing to me, I want something hot and comforting.  I will admit due to caramelizing the broccoli and onion the final color result is not terribly appetizing.  However, I pick flavor over presentation and this was just a lunch soup for me anyway.  If you didn't brown the veggies then it would have much more of a vibrant green color, but like I said I think the flavor is better this way.  And I was actually very surprised how good it was.  Let me know what you think.

Guacamole

I can't believe I lived almost the first 20 years of my life without Guacamole seeing as it is now one of my all-time favorite dips.  I told you about my aversion to guacamole and my only exposure to it being the green goo that came out of guns at Taco Bell in my Guacamole Salad post.  Mostly I think I managed to live so long without even really trying it was because growing up it just never appeared on any menu.  A Mexican menu growing up most certainly meant ground beef with taco seasoning in a 'hard shell' as my mom called it and some Pace Picante, but never, ever guacamole.  Now I'm not knocking it.  Taco's certainly make an appearance on our table quite often, it's just that now, they are accompanied by some Guac.   And outside of home, there wasn't really a good Mexican restaurant where I grew up, so sadly, my only exposure to guacamole or even avocados in any form was Taco Bell.  People always talked about avocado green, mostly when describing outdated appliances, but I didn't have a clue...

And then I moved to California and... fell... in... love... with Mexican food and Guacamole.  This is the perfect recipe on a hot day with a margarita.  It has a bit of spice from the jalapeno, some tang from the lime and I like mine a bit chunky so you can actually tell it's real guacamole.  No guns allowed...

I initially came across this recipe from a friend who also introduced me to the Molcajete.  If you do not have one it is a rather minor investment for some seriously good guacamole.  It's made of volcanic stone and is basically a very coarse over-sized mortar and pestle.  You grind the jalapeno, lime, salt, cilantro and onion so it ends up as an almost paste and infuses the guacamole with the flavors.  So rather than just biting into a chunk of onion you instead have an even distribution of flavor.  Kind of like the difference between a pico de gallo and a smooth salsa.  I highly recommend it, but if you don't have one I would instead mince these ingredients, then mash them with a potato masher.  You'll get more of a blended flavor this way.

So you probabaly hate me with all of your healthy new years resolutions for posting this guacamole recipe to be served with (gasp!) chips.  But actually if I have my choice I love to throw some tortillas over a gas burner, (no pan or anything, just throw it on there) until they have lightly blackened, then tear some off and scoop up the Guac.  Definitely diet-friendly....

Trish's Tips:  Feel free to make this recipe your own.  I ended up throwing even more jalapeno in and more cilantro.   Also consider adding garlic.  I was on the fence whether I wanted to add it.  As always, leave the seeds out of the jalapeno if you want it a bit milder.  Food Network has taught me that the easiest way to cut an avocado is to slice it crosswise both ways then scoop out with a spoon.  Look at the below photo.  I think the best way to remove seeds from the tomato is cut it lengthwise then use your thumb to scoop out the seeds and juices.  Otherwise it will make your Guacamole much more watery.

Guacamole

Ingredients:
3 ripe Avocados
1-2 Jalapenos, diced
1/4 C diced Red Onion
1/4 C plus 2 TBL chopped Cilantro, separated
1 tsp kosher salt
Juice of 1/2 Lime (about 2 TBL)
1 plum tomato, diced

Directions:

In the bowl of a Molcajete, mash together jalapeno, red onion, 1/4 C cilantro, lime juice and salt.  Mash until all ingredients look more like a paste with no recognizable chunks.  Add avocados and gently mash to desired consistency.  Add diced tomato and remaining 2 TBL of cilantro.  Season to taste with salt.