Posts Tagged ‘Garlic’

Guacamole

Posted: February 25, 2013 by incidentalcooksuman in Snack
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Guacamole

I remember having guacamole for the first time in some restaurant and to be honest I didn’t like it much. It was recent that I started making guacamole for hubby’s evening snack and fell in love with this dip. That doesn’t mean I love avocados.  I just like avocados in guacamole and that too made my way with lots of fresh grated garlic and lime juice.

There are lots of different ways to make guacamole. I make my guacamole with, ‘ The secret ingredient’ , yep you guessed it,  garlic. In my opinion, its one of the simple and delicious recipe – although you can feel free to experiment with other ingredients.

Ingredients:

  • 1 large ripe avocado
  • 1/4 small red onion, finely chopped
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime juice
  • 1/4 teaspoon kosher salt
  • 1 Thai green chilli, seeded, ribbed, and finely minced
  • 2 garlic cloves, grated

 Method:

  • Split the avocados and scoop the flesh into a medium bowl. Mash with a fork or back of spoon lightly. Leave some chunks of avocados here and there.
  • Stir in the onion, cilantro,  chopped chillies, lime juice, salt, and gently stir all together.  Adjust seasoning to your taste.
  • Transfer to a serving bowl and garnish with finely chopped red onions.  Serve with tortilla chips.

Guacamole

My Notes:

I usually prepare guacamole and store in fridge prior to serving. Don’t toss out the avocado pits, instead toss them back into the finished guacamole and hide in center. They will help to keep your guacamole from turning brown.

Use ripen avocado for guacamole. Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. For speeding ripening process, place the fruit in brown paper bag in a cool, dark place.

How to get fruit/pulp out of Avocado skin?

Take a sharp knife and cut all the way around the avocado (the long way).  Gently twist it and it will come apart into two pieces. On the half part (without a pit) – use a spoon to scoop out the avocado flesh. Use a sharp knife to tap into the pit lightly, twist it and it will come right out of the avocado. Then you can scoop out the flesh from the other half.

Roasted Broccoli

Posted: March 21, 2011 by incidentalcooksuman in Roasted Veggie
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I started eating broccoli after coming to US. Broccoli is a good source of protein, Vitamin C, Vitamin A, vitamin K, folic acid and fiber. Because of its nutritional value broccoli is considered to be super veggie. It’s really hard not to like this veggie if you cook properly,overcooking them really spoils the taste.

I often make this by just blanching the veggie for couple of minutes and toss it with some noodles, pasta and serve. But this time I thought of roasting this veggie and toss it with sesame oil, soy sauce , and sesame seeds which i have adapted from here . A bowl of this healthy delicious veggie is a complete meal in itself.

Roasted Broccoli

Roasted Broccoli

Ingredients:

  • 1 pound broccoli, stem removed and crowns cut into same size florets.
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon white sesame seeds, toasted

Method:

  • Preheat oven to 425 degrees F.
  • Place broccoli in a large mixing bowl and toss it with soy sauce, garlic, sesame oil and olive oil.
  • Now layer the broccoli on a large sheet pan and roast 15 minutes. After 15 minutes, stir and continue roasting for another 5 minutes, or until broccoli is crisp-tender and tips of broccoli is slightly browned.
  • Once done, toss it with toasted sesame seeds and Serve hot.
Roasted Broccoli

Roasted Broccoli