Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 A Twist on Guacamole Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping. 1 small white onion 1 clove garlic, minced 4 avocados 1/2 lime 1/2 teaspoon salt, or to taste a few big pinches of cumin powder a few big pinches of Indian curry powder Garlic or plain naan bread, cut into wedges Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp up a bit. In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a stronger curry flavor? Go for it. Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder on top (a bit of chopped cilantro would look nice as well). Makes one party platter. Great guacamole starts with perfectly ripe avocados (I always have to remind myself to plan ahead a day or two) - you'll know they are ready by cradling each candidate in your palm and pressing confidently against the the pebbled skin with the pads of your fingertips. If the flesh feels as if you might leave a faint mark, you likely have a good one. If the flesh feels as if it might collapse beneath your grip, move to the next - over ripe. Some people prefer the button test - you'll know an avocado is under ripe if you attempt to jostle the little stem button around a bit and it won't budge. Falls right out? It might be too ripe. Other things to consider: Resist the urge to over mix guacamole, it should have lots of big chunks and unruly texture bound together loosely with vibrant green avocado flesh. It is not a puree. Tomatoes or no tomatoes? For the record, I'm against them. But more people than not use chopped tomatoes in their guacamole. They might actually work nicely in this variation I'm exploring today, but when I'm playing it straight - it's simply avocado, onions, garlic, lime and salt. White onions, not yellow. White onions deliver a clean, sharp onion flavor that is less sweet and soft than your standard yellow onion. White onions cut through the richness of the avocado nicely. Looking for earth-friendly autos? Browse Top Cars by " Green Rating " at Autos' Green Center. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 , Douglas Anderson <djandersonza wrote: [...snip...] > Tomatoes or no tomatoes? For the record, I'm against them. But more people than not use chopped tomatoes in their guacamole. They might actually work nicely in this variation I'm exploring today, but when I'm playing it straight - it's simply avocado, onions, garlic, lime and salt. > My vote is definitely for the tomato. > White onions, not yellow. White onions deliver a clean, sharp onion flavor that is less sweet and soft than your standard yellow onion. White onions cut through the richness of the avocado nicely. > I use red onions in almost everything calling for onions. That color means extra antioxidants, baby! -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 tomatoes, red onions and chopped cilantro too (:-) I have a counter filled with avocados right now. Donna --- Erin <truepatriot wrote: > , Douglas > Anderson > <djandersonza wrote: > > [...snip...] > > > Tomatoes or no tomatoes? For the record, I'm > against them. But > more people than not use chopped tomatoes in their > guacamole. They > might actually work nicely in this variation I'm > exploring today, but > when I'm playing it straight - it's simply avocado, > onions, garlic, > lime and salt. > > > > My vote is definitely for the tomato. > > > White onions, not yellow. White onions deliver a > clean, sharp > onion flavor that is less sweet and soft than your > standard yellow > onion. White onions cut through the richness of the > avocado nicely. > > > > I use red onions in almost everything calling for > onions. > That color means extra antioxidants, baby! > > > -Erin > www.zenpawn.com/vegblog > > The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare earth ______________________________\ ____ Don't get soaked. Take a quick peak at the forecast with the Search weather shortcut. http://tools.search./shortcuts/#loc_weather Quote Link to comment Share on other sites More sharing options...
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