Pea Avocado Dip not totally unlike Guacamole

My sister posted these cute cranberry heart shaped cookies today. I couldn't let her one up me, so I decided to actually get this post done. What's that you say? Heart shaped cookies beat veggie guacamole any day. Well this is true. Next time...

This is an Everyday Foods recipe. I'm not sure what the original title was, but I'm sure it had guacamole in it. My Texas brother in law says it is good, but you shouldn't call it guacamole. It is good. But it is not guacamole. If you expect it to be guacamole, you won't like it. I agree. The taste is reminiscent of guacamole mixed with a fresh taste that comes from the peas. This recipe is good if you are trying to get a few extra veggies into your diet. It is also good if it is the time of year that avocados are quite expensive. I'm not one of those cooks that routinely hides veggies in food. I don't put spinach in my brownies and tell you it tastes the same. I've never tried it, but I"m pretty sure spinach brownies do not taste "just like regular brownies". This recipe is good in it's own right.

I suggest reading the recipe correctly. I chopped 2 jalapenos before I realized that the recipe called for 2 teaspoons. I hadn't mixed yet and could still pick out the excess. Good thing, because it would have been spi-cay.

PEA AVOCADO DIP NOT TOTALLY UNLIKE GUACAMOLE

yield 2 c

INGREDIENTS

1 package (10oz) frozen peas, thawed

1 ripe avocado

1/3 c cilantro

1/4 c minced red onion

2 T lime juice

2 tsp minced jalapeno chili

coarse salt

1. In a food processor, puree peas until smooth. In a medium bowl, coarsely mash avocado. Stir in cilantro, onion, lime juice, jalapeno, salt and purred peas. To store, place a piece of plastic directly on the guacamole, refrigerate overnight.

Taco Shells from Corn Tortillas

Happy Cinco de Mayo. I'm actually timely. I totally planned that and it is not a weird coincidence. I've found a few ways to make taco shells. The first way is to deep fry a corn tortilla in oil. (not pictured) Make sure to fold it into shape while it's still frying. Delicious? Yes. Likely to make me fit into shorts? Not so much.
The second way to to make tacos it to heat a nonstick pan (I'm guessing other pans would work) over medium high heat. Add a small amount of oil (I'd guess 1-1 1/2 tsp). Add the corn tortilla to the pan. Spin the tortilla in the pan to distribute the oil on the tortilla. Immediately flip and then spin the tortilla again to get the oil on the other side. Fry on one side. Flip and fry on the other side. Fold immediately when you take the tortilla out of the pan to make taco shell. If it cools at all it won't fold, it will just break. By the way, that's yogurt in the picture and not sour cream. That would be a lot of sour cream for just one taco.
The last way of making taco shells is to toast a corn tortilla directly on a gas burner. Be sure to keep the gas flame smaller then the circumference of the tortilla. When it begins to get some color, flip and toast the other side. (I actually flip the tortilla a few times.) When you are done toasting and flipping, take the tortilla off the heat and fold.

Guacamole

I use my fresh salsa (previous post) to make guacamole. You may want to omit the salt. I'm going heavy on the salt these days.

GUACAMOLE

INGREDIENTS

2 small avocados

1/4 tsp salt

1 tsp lime juice

1/4 c salsa

Mash the avocados, salt and lime juice together with a fork. Stir in the salsa (I use my fresh salsa).

Salsa

I've been making salsa for years. There used to be a green house in town that grew fresh tomatoes. It was so awesome. I had an endless supply of cheap, fresh, vine ripened tomatoes. I miss you green house. Recently I received a few tomatoes from my gardening aunt and uncle that I turned into salsa. I actually took the time to write down some amounts this time. Now people who want the recipe have actual amounts, instead of just a list of ingredients. You will still have to adjust for seasoning because each batch of salsa is different. I've found that if you think your salsa needs something, what it usually needs is salt. My second guess would be more cumin. The salsa will end up watery when made from fresh tomatoes. Your instinct is to drain off some of the "water". If you do that, it will just make more "water" within a half a day. I serve it with a slotted spoon and call it good. My salsa is not very hot. If you want it hotter, you can add the seeds and ribs of the hot pepper (jalapeno) or just add more. You could also add more Tabasco. Also, each jalapeno is unique. To get the same amount of heat sometimes it will take half a jalapeno, sometimes two jalapenos. You'll just have to use your best judgement.

SALSA

INGREDIENTS

3 tomatoes (3 cups), chopped

1 hot pepper, chopped 1 T + 1/2 tsp (mine was from the farmers market)

1 slice of onion, finely chopped onion 2 1/2 tsp

1 clove of garlic, pressed through a garlic press

1 tsp cumin

1/2 tsp salt

a shot or two of Tabasco

a few grinds black pepper

hot sauce

1 T + 1/2 tsp cilantro, chopped

1 tsp chopped fresh oregano
1 1/2 T chopped fresh parsley

Combine all the ingredients.

Yogurt Chive Sauce

This sauce can be served as a dip to eat with tortilla chips or as a substitute for sour cream when served with Mexican food. This dip has the spice of the Tabasco and has the cooling effect of yogurt in the same bite. You may be interested in my post on homemade yogurt. This recipe comes from the "Mayo Clinic/Williams Senoma Cookbook'.

YOGURT CHIVE SAUCE

INGREDIENTS

1 ½ cups plain yogurt (not vanilla)

¼ c chopped fresh chives

Tabasco to taste

¼ tsp salt

Chopped cilantro (optional)

Mix ingredients and serve with Mexican food or as a dip.

Mexican Spinach "Lasagna"

This is one of my fallback recipes when I need something quick and I don't want to have to think about it, especially when my vegetarian sisters are home. It's a favorite because it's good and healthy. (except for a fair amount of cheese) This recipe come from Everyday Foods.

Mexican Spinach Lasagna

serves 4 everyday foods

INGREDIENTS

1 c fresh cilantro (can use stems)

4 scallions, coarsely chopped

1 tsp salt

1/4 tsp pepper

box frozen spinach, thawed and squeezed dry

nonstick cooking spray

8 corn tortillas (6-inch)

1 can (15.5 oz) pinto beans, drained and rinsed

1 c salsa

8 oz grated pepper jack cheese (2 c)

1. Preheat oven to 425. Combine chopped cilantro, scallions, rough chopped spinach, 1 tsp salt, and 1/4 tsp pepper in a bowl.

2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly.) Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing gently.

3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. Can be assembled the day before and kept covered in fridge. Increase initial baking time by 5 to 10 minutes.

4 servings-446 calories/serving, 21 g fat, 21.6 g protein, 48.2 g carbs, 10.4 g fiber