One night, a friend of mine was raving about the best guacamole that someone had made for her. Wasabi guacamole. Why have I never heard of this? She didn’t have the exact recipe, but some Googling and recollection of the ingredients was enough to get this party started. Hot, fresh and flavourful, this was tasty and cleared up my sinuses (damned cold!)
Wasabi Guacamole – Makes about 1.25 cups
- two avocados (use large, I had small ones)
- one small tomato, diced
- one small onion, diced (I used red onion)
- one green onion, chopped (I ran out, so I used chives from the garden)
- two tablespoons of chopped cilantro
- two tablespoons of lime juice
- one tablespoon of Worcestershire sauce
- one teaspoon of red hot sauce, or any hot pepper sauce.
- one teaspoon of kosher salt (or to taste)
- one teaspoon of wasabi paste, powder, whatever you have (The flavouring on this can vary wildly from one brand/preparation to the next. Try a smaller amount first and add more to taste)
Peel and pit your avocados. Put them into a container and mash with a fork.
Add all of the other ingredients. Stir. Taste and adjust seasonings as necessary (especially that wasabi!)
Let sit in the refrigerator for at least an hour for the flavours to mingle like an awkward office social. I always put plastic wrap right on top of the guac to prevent browning as much as I can.
Sprinkle with any leftover ingredients as garnish. So pretty. Eat it with a spoon. Or vegetable sticks, or whatever you want. My vote is for a spoon….
So everyone loves hummus. But have you had its delicious cousin babaganoush? Babaganoush is an eggplant dip that is incredibly delicious. I have eaten it on occasion, but when I decided to cut out legumes and grains from my diet I went in search of a hummus replacement. That’s when it all came back to me.
This will be my lame attempt at sharing a recipe with you. I cannot follow a recipe to save my life. I measure nothing! This is why I don’t bake. Baking is a science, but cooking is an art!
Yield: enough to fill two individual glass things for my lunch and half a smallish plastic container (Yeah, I told you I can’t measure…) Seriously – maybe 1.5 cups.
- 1 medium eggplant
- 1/4c of lemon juice
- a few drizzles of olive oil
- two giant spoons of tahini (1/4c?)
- 4 cloves of garlic
- generous spoonful of cumin (YUM!)
- sprinkle of sea salt and fresh ground pepper
- Wash eggplant and remove dry leaves at top. Brush with olive oil. Turn on gas grill (because there is no other kind… If you have an electric stove, put it on the curb and get a gas one, Come on!) Toss eggplant on and grill until it is charred and soft. About 15-20 minutes? Watch it. It might catch fire. This would ruin your recipe. I should have taken a picture, it was beautiful. It looked kinda like these red peppers, but it was an eggplant. Use your imagination…
- Let cool. I let mine cool overnight because I was lazy and didn’t feel like cooking anymore.
- Take all ingredients. Throw them in a food processor. Puree. Add a few more drizzles of olive oil as required until the texture looks right.
- Eat. With a spoon, veggies, crackers if you are so inclined…. Flavour tastes best after it has chilled overnight, or for a few hours at least.
p.s. Can you actually follow my recipe enough to re-create? Leave a comment and let me know. Or flame my obvious ineptitude for sharing recipes. You know what they say: Those who cannot do, teach. And those who can, well they hog their skills and don’t share with anyone else…