PrintGuacamole, from 'Techniques of Healthy Cooking'
Here's an extra recipe for guacamole from this week's Cook the Book, Techniques of Healthy Cooking.
Guacamole
From The Culinary Institute of America's Techniques of Healthy Cooking
Ingredients
1 1/2 pounds / 680 grams avocados (4 ripe)
1 ounce / 30 grams minced scallions
2 teaspoon /10 mL minced garlic
1/4 cup / 60 mL fresh lime juice
1 teaspoon / 5 ml minced jalapeño
1 teaspoon / 5 ml chopped cilantro
1 teaspoon / 5 mL kosher salt
1. Mash the avocados to a chunky consistency with a fork. Add the scallions, garlic, juice, jalapeño, cilantro, and salt. Stir to blend.
2. Press plastic wrap directly against the guacamole's surface to prevent discoloring. Allow the flavors to blend for 1 hour. Serve immediately.
Note: Use a fork to mash the avocados to a chunky consistency; food processors and blenders will make the mixture too smooth.
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4 Comments:
I like to make guacamole with about as much diced tomatoes as avocados. Plus, Chopped onion, garlic powder, black pepper and lemon juice. Tastes best after being refrigerated.
Good on sandwiches, hamburgers even hot dogs.
eatorama at 1:23AM on 01/16/08
Letting your guacamole sit around for an hour before eating—plastic wrap or no—is a terrible idea. You should eat it right away.
mandybrown at 10:27AM on 01/16/08
No jalapenos. I like the g to be a counterpoint to the other spicy stuff on the menu.
And healthy? In moderation. Take a look at the fat content.
rockhopper at 10:47AM on 01/16/08
Guacamole is relatively high in fat, but it's healthy fat from the avocadoes. Take it easy on the chips if you're watching your weight or have high blood pressure.
cstutz at 12:02PM on 01/18/08