The best, easiest Guac recipe there is!
4 ripe avocados, sliced in half, pitted and peeled
1/3 cup finely diced red onion
1 tomato, seeds removed and diced
1 cup loosely packed cilantro, roughly chopped
1 tbsp lime juice
1 tsp salt
½ tsp pepper
Tortilla chips, to serve
1. Mash avocados in a large bowl with a fork. Mix with red onions, tomatoes, cilantro, lime juice, salt and pepper. Serve with tortilla chips.
2 small plain goat cheese logs, very cold
2 eggs
3/4 cup panko crumbs
1/4 cup olive oil, divided
1 tbsp red wine vinegar
1 tbsp white balsamic vinegar
1/8 tsp salt
8 cups packed baby spinach, arugula or mache
Slice each goat cheese log into 6 1/2″ rounds. Whisk eggs in a shallow bowl. Pour panko into another bowl. Dip cheese rounds into egg, then in panko until well coated. Place on a large plate. Cover with plastic wrap and freeze until firm, 2 hours, or overnight.
Heat a small non-stick frying pan over medium high. Add 2 tbsp oil, then 3 frozen cheese rounds. Cook until golden, about 2 min per side. Transfer to a paper towel lined plate. Repeat with remaining cheese.
Whisk remaining 2 tbsp oil with vinegars and salt in a large bowl. Season with fresh pepper. Add greens, and toss until coated. Divide amongst 6 plates. Top each with one or two rounds of cheese.
These amazing food processor latkaes literally take 5 minutes to whip up! And their chopped-up texture make them distinctly hash-brown like! Thanks to Norene Gilletz of Gourmania for sharing this traditional Hanukkah dish! It’s from her Book, the NEW Food Processor Bible. It’s simply delicious- we had them for lunch the other day with a green salad and loads of home made applesauce to dip!
4 medium potatoes peeled or scrubbed (or substitute Purple Sweeties)
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzo meal
1 tsp baking powder
3/4 tsp salt
Freshly ground black pepper to taste
2 Tbsp oil (plus more as needed for frying latkes)
Cut potatoes in chunks and onion in half. Place in processor with eggs. Process on the Steel Blade until pureed, 20 to 30 seconds. Add remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.
Heat oil in a large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes; brown well on both sides. Drain well on paper towels. Add additional oil to pan as needed. Stir batter before cooking each new batch. Latkes can be placed on a parchment-lined baking sheet and kept warm in a 250 degree F oven.
(To bake latkes instead of frying, place oven racks on lowest and middle positions in oven. Preheat oven to 450 degrees F. Drop potato mixture by spoonfuls onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over. Transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.)
Yield: about 2 dozen or 5 dozen miniatures. Freezes well.
by Mindy C.’s book, Rohrersville, MD
1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese
Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.
Serve with crackers or crusty bread
Submitted by: Helen C
from Diane B.’s book, Corvallis, OR
2 lge red bell peppers
2 lge unpeeled garlic cloves
1 8 oz Neufchatel cheese
2 t. balsamic vinegar
1/4 t. salt
1/8- 1/4 t. crushd red pepper
To shorten preparation of this recipe, you can buy the bottled roasted red peppers. If not, then, cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil lined baking sheet. Flatten with hand. Add garlic to sheet and broil 4 minutes. Turn garlic over; broil 4 min or until blackened. remove garlic from sheet, set aside. Broil peppers an additional 2 min or until blackened. Place peppers in a zip loc bag and seal. Let stand for 15 min. Peel peppers and garlic. Discard skins.
Place roasted peppers and garlic in food processor and process until smooth. Add cheese and process until smooth. Spoon mixture into bowl and blend in balsamic vinegar, salt and red pepper. Serve immediately or cover and chill. Serve with raw veggies and crackers.
Submitted by: Diane B
from Jennifer L.’s book, North Branch , MN
6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard
Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.
Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.
Submitted by: Jennifer L