Holy Guacamole

Having lived here for 20% of my life, I feel shamed that I have yet to start liking chiles and ordering them on things like hamburgers and fries. However, I am a huge fan of guacamole. I have studied the excellent table-side guacamole makers at both the restaurant at La Fonda in SF and Gabriel's, north of there, and came up with this recipe, which I really love. I am a believer in putting the avocados (once they are ripe) in the fridge, since colder ones taste better. Also I am not a huge fan of hot or spicy items, so you can add extra jalapenos, garlic or onion, depending on what you like. Anyhow, here is my guacamole recipe that sort of makes me feel like a native:

1 small tomato or half a large tomato, diced
1/4 an onion, or one small shallot onion, diced
1/2 a jalapeno, diced
1-2 garlic cloves, roasted on the stove
salt and pepper
juice from half a lime
2 small- to medium-sized avocados
tortilla chips

Put the first five ingredients in a bowl together.
Mash the avocados in a different bowl with the lime (in order to have at its freshest!). Mix the ingredients together and enjoy!

Olive Cheese Bread

Here is Marjorie Rhodes' recipe from the My Favorite Things activity.

Olive Cheese Bread

14.5 oz can black olives, drained
6 oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb butter, softened
1/2 c mayo (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread

Preheat the oven to 325 degrees F.
Place the black olives on a cutting board. Chop them roughly until most of the large pieces are broken up.
Place the green olives on the cutting board. And give 'em a rough chop.
Slice the green onions, then chop them up roughly.
In a large bowl, combine the butter, mayo, cheese, olives, and green onions.
Stir until thoroughly combined. At this point, grabe the nearest cracker and take a taste. Repeat as needed.
Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.
Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubly. Cut into diagonal slices and serve immediately.

Prepare the olive/cheese mixture up to two days ahead of time. Store tightly covered in the fridge.
Or, spread the olive/cheese mixture on the bread and freeze, tightly wrapped, up to six months. Thaw before baking.

The cheese topping also makes a delicious spread for crackers.

Substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.

Recipe Lunch

Here are some recipes from a lunch we had at the park. If anyone was there and has anything to add, let me know or you can add it yourself if you know how. Thanks for sharing!

Paht Thai Noodles (Elise Hadley)

¼ lb dried rice noodles, linguine or fettuccine width

3 T vegetable oil

1 T coarsely chopped garlic

8-10 med. Shrimp (1/4 lb.), peeled and deveined

¼ lb. boneless chicken or pork, cut in bite-sized pieces

3 T fish sauce

2 T soy sauce

2 T sugar

½ t dried red chili flakes or chili powder (I used less for those who don’t like spicy food)

Water to prevent noodles from sticking

1 egg, lightly beaten

3 green onions, coarsely chopped (1/3 cup)

2 cups fresh bean sprouts

¼ cup coarsely chopped dry-roasted peanuts

2 T freshly squeezed lime juice

2 lime wedges

1. To prepare the dried noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 min, and then drain and rinse well in cold water. Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.

2. In a large, deep skillet or wok, heat 2 T of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken or pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.

Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar, and chili flakes and cook 1-2 minutes, tossing now and then. Add a splash or tow of water to prevent sticking.

When the noodles are tender, push them to one side and add the remaining tablespoon of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and 1 cup of the bean sprouts and cook 1 minute, tossing once or twice, until shiny and beginning to wilt.

Sprinkle lime juice over the top and toss. Serve with fresh bean sprouts, lime wedges, and chopped peanuts.

From Quick and Easy Thai By Nanci McDermott

Salmon (Lindsey Bangerter)


4 salmon fillets
McMormick Lemon and Herb Seasonings
Milk


Salsa:
1/4 cup olive oil
1/2 shallot, dices
2 Tbsp capers
4 basil leaves, minced
2 roma tomatoes
Saute Shallot, capers, and basil in oil. Add tomatoes


Put fish in 9x13 pan. Pour enough milk in pan for it to be 1/2 " high. Sprinkle lemon and herb seasoning on fish and bake at 375 for 20 minutes. Serve with salsa on top.


Cool couscous with Fruit and Nuts (Cecy Wheeler)

1 cup uncooked couscous
3/4 teaspoon kosher salt
1 1/2 cups boiling water
1/4 cup orange juice
1 tablespoon canola oil
1/2 cup dried mixed fruit
2 tablespoons dry-roasted cashews, chopped


Combine couscous and salt in a medium bowl; add 1 1/2 cups boiling water. Cover and let stand 8 minutes or until liquid is absorbed. Combine juice and oil; stir into couscous. Cover and chill 30 minutes. Stir in fruit and cashews. Yield: 6 servings


Summertime Orzo and Chicken (Cecy Wheeler)


3/4 cup uncooked orzo pasta
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese


Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.


In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, slat and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese.


Cowboy Caviar (Nicole Anderson)

1 can corn
1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.

Sadly, my first contribution doesn't take much skill (perhaps more appropriately, luckily...)--This easy appetizer is a nice variation of bruchetta and is pretty tasty (and not bad on the eyes).

Chickpea & Balsamic Vinegar Bruchetta

1/2 baguette
1 15-ounce can chickpeas, drained, rinsed, and roughly chopped
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).

In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.