Fabulous guacamole, courtesy of Alton Brown. As I am a tomato and cilantro hater, I leave those out from the original recipe and add in Red Pepper for color and texture!
Ingredients:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
1 red pepper, diced
1 clove garlic, minced
Directions:
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, jalapeno, red peppers, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Sunday, March 31, 2013
Baked Plantain Chips
A healthier chip option, courtesy of Martha Stewart.
Ingredients:
2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper
Directions:
Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.
To store, place cooled chips in an airtight container, up to 2 days.
Ingredients:
2 pounds plantains or green bananas, scored, peeled, and thinly sliced on the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper
Directions:
Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels.
To store, place cooled chips in an airtight container, up to 2 days.
Wednesday, September 15, 2010
Celery with Herbed Cream Cheese and Walnut
Recipe from The South Beach Diet Quick & Easy Cookbook.
Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.
Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.
Fill each celery stalk with 1 tbsp cream cheese mixture to serve.
Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper
Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.
Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.
Fill each celery stalk with 1 tbsp cream cheese mixture to serve.
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