Guacamole

You may have noticed my absence recently.  We have been getting ready for our big move to San Diego, including a trip out there last week.  Look at the amazing tomatoes I got at the farmer's market there.

We move at the end of the month so there may be a notable absence for a bit longer as we pack and get in our last visits with friends on this coast.  In the meantime, guacamole.  I love it! It is so easy to make and so delicious.  And I got fresh avocados from the farmer's market while we were in San Diego.










Guacamole

3 small avocados
3/4 of a lime of juice
salt
small handful of cilantro , and yes I cut off the leaves before chopping, but that is not necessary
optional but not necessary is tomato and hot pepper.  I like to add a splash of hot sauce if I'm home

To remove the avocado from the skin, follow this tutorial, which is the closest to how I do it I could find on the internet.  I like to mash the avocado until it has smooth parts and also some small chunks.  Then I add the rest of the ingredients and mix with a folding motion.  I then taste the mixture and adjust the salt and lime juice accordingly.  So good.

Veggie Wraps for Hot Nights

I have gotten to the point where quick, cold food sounds really good to me once or twice a week in the summer.  Most nights I don't mind a bit of time and labor for a good result, but once in a while I want a sandwich.  This veggie wrap is a tasty and cool meal on a day when you want something light.

Spread three tablespoons of hummus on a tortilla.  Add some carrot shreds, edamame beans, roasted red pepper, cucumber slices, mixed greens, and some dill and wrap up.  Serve with delicious pickles.  I like mine from Brooklyn Brine Co. but there are a lot of ways to go on that one.  This is just one combination of veggies, pretty much any combo sounds good.  I roasted my pepper in the morning before it got too hot and it complimented the wrap very well.

Avocado Chicken Salad

I don't know how it has been in other places, but here in New Jersey we have been experiencing on and off heat waves this spring.  There is nothing worse, on a hot day, than turning on the stove or, god forbid, the oven.  John and I have been trying to come up with meals that are cool and require the least amount of heat creation to produce.  We love chicken salad, especially my curried chicken salad with grapes (recipe to come), but this week I decided to try something new.  I wanted to make a chicken salad without the mayonnaise.  That is where the avocado came in.  I served this salad on small Boston lettuce leaves, and in pita shells as sandwiches.

 Avocado Chicken Salad

three poached chicken breast pieces, shredded, or the meat from one small grocery store rotisserie chicken to eliminate cooking heat entirely
two ripe avocados
juice of one lime
splash of hot sauce (I use Chulula)
handful of cilantro, minced
one orange bell pepper, chopped
salt and pepper to taste

Mash the avocados, add the lime, hot sauce and cilantro.  Mix thoroughly and season to taste.  Add the shredded chicken and bell pepper, mix until the avocado mixture coats the chicken.  Refrigerate about one half hour before serving.

What cool meals do you like to eat in the summer months?

Cauliflower Crisps

So I've heard of people doing this with broccoli and I have certainly done it with kale, but I thought I would share this super easy recipe for cauliflower.  I served it with the Pork Tenderloin and the Ginger Potatoes.

Simply cut a head of cauliflower into florets, put them in a bowl, drizzle with olive oil and salt and pepper, and toss until coated.  It takes about two tablespoons of oil for a small head.  Spread thin on a baking sheet and bake at 350 degrees about forty minutes, tossing every 15 or so.  They should get a nice crisp brown and enjoy!

Fingerling Potatoes with Ginger and Mint

I discovered this dish originally through a recipe in Gourmet Magazine.  Over the years I have modified and tweeked it until I think it is perfect, just savory enough with a little kick.  I think absolutely anyone would love it.

Fingerling Potatoes with Ginger and Mint

3 tbsp sesame oil (one reserved)
2 tbsp canola oil
1.5 lbs fingerling potatoes, cleaned and halved
3 tbsp minced ginger
2 cups water
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup mint, chopped
zest and juice of one lime

Heat 2 tbsp sesame oil and the canola oil in a frying pan over medium high heat, add the potatoes and half the ginger.  Cook the potatoes turning regularly for ten minutes.  Some of the edges should be slightly browned.  Remove temporarily from the heat and very carefully add the water, chilli, and turmeric.  At this point you can generously salt and pepper.  Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, about half an hour.  Keep an eye on it.  At this point, the potatoes should be tender, if they are not, add more water and continue to cook until they are.  Add the reserved oil, the remaining ginger, and the mint.  Stir until this sticks to the potatoes, about 3 minutes.  Stir in the lime juice and enjoy!

Barley Salad

So this past week, while at my mother's, I made a recipe a friend sent to me.  It is from the book Grain Mains so I don't have permission to share it here, but I wanted to share some pictures and my passion for it.  This salad has black barley, almonds, chickpeas, roasted red peppers, and dates.  It also includes a lovely red wine vinaigrette that really brings all the flavors together.  I especially appreciate its versatility.  You could bring it to a potluck as a side, eat it all by itself for a meal, or do what I did and serve it with a side of roasted beets and crispy beet greens.  It is really high in protein and fiber, so it can give you energy to go for hours, as we did tearing down the paneling in my mother's family room.  I will definitely be purchasing this book for myself and maybe even reviewing a few more recipes here. 

I will be making this salad again for Easter, so you may see some better or more updated photos at that point.

Oven Roasted Brussel Sprouts

I know what you are thinking.  I thought I didn't like brussel sprouts either.  I was wrong.

 It is just a matter of getting fresh, preferably young sprouts and cooking them properly. 

I simply cut my sprouts in half or quarters and tossed them with a drizzle of olive oil, salt, pepper, and garlic powder.  I then roast them in a 350 degree oven turning them every 15 minutes or so until I got a nice brown on the edges and the sprouts were bright green.  I let the loose leaves get a little browned because I like the variation in texture that the crunch gives.  They were so yummy, and they have converted 4 people to the sprout cause so far (including myself of course).

Vegan Spinach Artichoke dip

I love this creamy goodness, but can't eat it (all that cheese and cream) so I was overjoyed when my sister-in-law pinned a link to a vegan version.  And it's amazing! Find the recipe here, over at 86 lemons.  I served it with sourdough bread and rice chips.  Different from one another but both amazing.
Before we started munching:

 And after the two of us gorged on appetizers:

And if you want to follow me on Pinterest so you get a heads up on my inspirations, check out my profile at, https://pinterest.com/griffindrygoods/ .

Parsely oil, hummus, and veg

I made hummus for dinner the other night.  I used my basic hummus recipe, added pine nuts and tahini.  I served it with cauliflower florets, wedges of pita, carrot sticks, and cucumber slices, and drizzled it with parsley oil.  The picture looks dramatic, but the parsley oil really was that green.
To make the oil, I simply blended a handful of parsley with about 2/3 cup of nice olive oil.  I then strained it through a cotton towel and drizzled it on the hummus.

Hummus

When I make hummus, I use a very basic recipe (and I mean basic) and build from there.

2 cans garbanzo beans (chickpeas)
the juice of 1-2 lemons (to taste)
salt
1/3 cup water

Put all ingredients in food processor and blend until smooth.

From there, any number of things can be added in:

1 roasted red pepper
1/4 cup pine nuts (raw or toasted)
3-5 cloves garlic
1/4 cup tahini

Anything really, go crazy, and let me know what you think is great.