Chunky Guacamole | Chunky Avocado Salsa

Know what you eat: Many avocado recipes that you'll find in cookbooks and on the Internet include avocado as an ingredient in its raw, unheated form. I also favor this approach. I simply cannot think of a better way to preserve the health benefits made possible by avocado's unique and delicate fats. If you do plan to use avocado in a recipe that calls for heat, I recommend that you use the lowest possible temperature and least amount of cooking time that will still work with your particular recipe. My purpose in making this recommendation is to help you minimize damage to avocado's unique fats.

A Few Quick Serving Ideas

• Use chopped avocados as a garnish for black bean soup.
• Add avocado to your favorite creamy tofu-based dressing recipe to give it extra richness and a beautiful green color.
• Mix chopped avocados, onions, tomatoes, cilantro, lime juice and seasonings for a rich-tasting twist on traditional guacamole...check this recipe for the same..
• Spread ripe avocados on bread as a healthy replacement for mayonnaise when making a sandwich.
• For an exceptional salad, combine sliced avocado with fennel, oranges and fresh mint.

  Ingredients   

•     4 ripe Haas Avocados
•     3 Tbsp fresh lemon juice
•     6 dashes Hot sauce OR 4 medium finely chopped green chillies (optional)
•     1/2 C finely chopped red onion
•     1 large garlic clove, minced
•     1 tsp kosher salt
•     1 tsp freshly ground pepper
•     1 medium tomato, seeded and finely chopped
•     Lots of finely chopped Cilantro (Coriander)

Preparation

1. Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Hot sauce / chopped green chillies, onion, garlic and salt and pepper; and lots of chopped cilantro, toss with a wooden spoon.
2. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. 
3. Adjust the seasonings as needed.
4. Enjoy with BAKED Corn Tortilla chips.

Read more »

Quick & Easy Spicy Vegetarian Mexican Chili

Know What You Eat: There is nothing like a hot bowl of chili on a cold winter/rainy day. It is the perfect combination of protein, carbohydrates, spices and with colorful vegetables. Black beans has the amazing protein-plus-fiber content, from a single, one-cup serving of black beans you get nearly 15 grams of fiber which is found especially helpful in lower blood cholesterol levels. By increasing the body's supply of antioxidant and anti-inflammatory nutrients, black beans may be able to help lower cancer risk. Don’t be intimated with the list of ingredients. Basically all you need is black & kidney beans, veggies and spices. This fast and simple OR SLOW COOKER  recipe goes to Bree's SkinnyMommy where she is hosting Fresh, Skinny and Family Friendly Recipe CONTEST

Preparation time: 20mins OR SLOW COOK METHOD 1-3 HOURS

Number of Serving: 4

Spice Level: 3-4 (adjust as per your taste)
 

INGREDIENTS:
1/2 C Kidney Beans
1 C Black Negro Beans
1/2 C Yellow corn
2 Stalks Celery
1 Big Onion,finely chopped
1 Green pepper,finely chopped
1 Red pepper ,finely chopped
1 Carrot ,finely chopped
5 Tomato (medium sized)OR (1-12oz.) Crushed tomato can
4 cloves Garlic,Chopped finely
2 Jalapeno pepper,finely chopped (optional)
2 tsp Cayenne Pepper or more as per your taste
1 1/2 tsp Salt as per your taste
2 Bay leaves
1/2 tsp Cumin pwd
1/2 tsp. ground coriander
2 tsp dried oregano leaves
3/4 C Water
1-1/2 Tbsp Olive oil
1 tsp Black pepper (or to your taste)
Juice of 1 small Lemon
Fresh Cilantro, chopped (optional)

QUICK & EASY METHOD:
1. Soak all the dry beans overnight, add salt and pressure cook till tender.
2. Bring 2 to 3 cups of water to boil then place the tomatoes and cover,keep it for 5 minutes.(Follow step 2 if not using Crushed tomato can)
3. On medium heat, in a wok add oil, finely chopped garlic and bay leaves.
4. Once the garlic is slightly browned, add the chopped onions and stir till it is slightly brown now add celery, bell pepper, carrot, jalapeno peppers.
5. Saute for 10 minutes and now add the peeled and crushed tomatoes,corn, water,cayenne pepper, salt, cumin/coriander powder, oregano leaves,cooked beans and simmer for 30 minutes. Depending on your preference adjust the consistency by adding more or less water.
6. Add black pepper,lemon juice and cilantro.
7. Add your choice of shredded cheese for absolute kid friendly palate, while also briefing them what is the goodness of this recipe when you sit together for dinner tonight.
8. Serve it with your choice of bread.

SLOW COOK METHOD:
For slow cook method soak beans overnight and follow step 2,3,4,5,6 and 7. Just combine all ingredients INCLUDING soaked beans except the lime juice in a large slow cooker.  Cook on low about 2-3 hours. Constantly stirring and checking for right consistency.  Stir in the lime juice.  Serve with tortilla chips. OR with corn bread.

Tip: Add your choice of shredded cheese for absolute kid friendly palate, while also briefing them what is the goodness of this recipe when you sit together for dinner tonight.

Read more »