Thursday, April 16, 2009

Decadent Guacamole

Daily Decadent Guacamole
Mix up all of the below and use in pita pockets, taco wraps, chip and vegetable dips, sandwiches or salads.
  • 1 diced tomato - Drain off the juice when you chop, but it's okay to keep the seeds.
  • 1/2 - 1 finely diced red onion
  • 2 stalks of green onion, chopped
  • 1 ripe avocado, mashed
  • juice of 1 lime
  • a few big dollops of cottage cheese which has been thoroughly creamed with a blender (optional)
  • a pinch of salt or to taste
  • a pinch of cayenne or to taste
Posting a Guacamole recipe is kind of right in there with a Canadian farm girl explaining how to cut up a pineapple. Did I even know limes existed before I was married?California Auntie introduced me to avocados when I was sixteen, and then, all she did was show a pit anchored with three toothpicks in a glass of water. I'd already been traumatized the previous night after scarfing my uncle's Fire Ball fish bait thinking it was Maraschino Cherries. I still did not know what the avocado tasted like or did, except apparently grow a lovely twist of green from the bare pit. Previous to that, avocado referred to a kitchen appliance colour. All those oopey greens so popular today? - I was there the first time they came through. Reminds me of squished caterpillar - sorry. We happen to live in an agricultural area of Canada with a heavy Mexican migrant worker population. Hence our grocery stores are filled with foods indigenous to that culinary culture. Excellent little original Mexican eateries have sprung up. Some - completely word of mouth - a lady who caters to only the greenhouse workers. So unless you have a teen working in the cukes to save for school, you are out of luck. No Taco Bell for miles. We have the real thing. Outside the grocery store, GG and I once feasted on cactus snuggled into a wonderful piqant sauce served in a warm wrap, purchased from a mobile vendor. The next week she was gone, much to our disappointment. My mother fed her babies, roast beef, mashed potatoes and applesauce. Broccoli was considered exotic when it showed up in grocery stores - I was fourteen. I feed my babies tacos and enchiladas. I don't pretend this guacamole is anything spectacular. But it works for us and is about the same as what we can get in the local genuine Mexican eateries. To make it stretch, and smooth out the flavours, sometimes I add a few big dollops of cottage cheese that has been creamed with a hand held blender. Others might choose to use sour cream but I'm always looking to cut calories and fat, so I substitute the whipped cottage cheese. Nevertheless, GG and I made ourselves fat and happy eating this stuff last summer during the Beijing summer Olympics. He was on afternoon shift. I would make the dip, chill it and when he got home, we would sit up all night eating Guacamole and chips and saying things like, "Aren't you glad we have air conditioning?"


Adeena said...

That looks so good!! I love avocados, but I usually just eat them sliced on a salad. I'm definitely going to try this! :)

Patricia said...

I want to know why you aren't publishing a food magazine. Your photos and recipes are the best I've ever seen. Honest!

As a native Floridian, I've grown up on avacados. Love them just like they come - with just a little salt and pepper - and maybe a spritz of lemon juice. Maybe.

Mental P Mama said...

Yum! Cottage cheese? Never heard of that, but it sounds fantastic!

postcardsfromwildwood said...

I've enjoyed ambling through your recent posts. Your photographs are stunning - you have a real talent - and I think photographing food and making it look good is quite tricky. I'll be back! Thank you.

Decadent Housewife said...

Thanks Patricia and Janice for your kind words and welcome Janice, I'm glad you found us here.

Patricia, If somebody paid me more :) who knows, HA!

jan said...

I agree with Patricia-your photos are great and the recipes sound sooooo good! I'm going to try the guacamole-I've never heard of putting cottage cheese in it. Maybe THAT would help fill up the bottomless pits that live here.