I love guacamole, but it definitely has a few drawbacks. I rarely make it because I despise cleaning my food processor, and I have not yet splurged on a fancy guacamole mortar and pestle (which also doesn't sound fun to clean). Chopping up the ingredients creates a smaller mess, and it makes it easier and more enjoyable to eat with a fork instead of a salty chip.
1 avocado- chopped
a handful of small tomatoes- chopped
1-3 tbsp fresh cilantro
Combine the avocado, tomato, and cilantro.
Squeeze about 2 tbsp of lemon juice over the salad (or more) and sprinkle with sea salt.
Simple stuff- yay!
Thursday, December 8, 2011
This stew was a big hit, I loved it so much that I even had a bit for breakfast (don't judge!). I didn't have all of the ingredients from the original recipe, but it still turned out amazing and I can't wait to get my hands on the full list of ingredients so that I can bring it to the next level. For the past year I have rarely made the same meal twice, but I think that this one will be making regular appearances.
- 1 cup of green onions- chopped
- 3 cloves of garlic- minced
- 2-3 small tomatoes- diced
- 1.5 lb choice beef stew- cut into bite-sized chunks
- 1/3 cup beer
- 1/3 cup water
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 bay leaf
- 4 baby red potatoes- quartered
Heat some evo oil over medium heat in a large dutch oven. Add in the green onions and garlic and saute for 2 minutes. Add in the tomatoes and a pinch of salt, and stir for another 2 minutes.
Add the beef, beer, water, cumin, salt, and bay leaf to the pot. Cover the pot, reduce to a simmer, and cook for 1 1/2 hours.
Add the potatoes and cook covered for another 20 minutes. If you want to serve this with rice, this would be a good time to start cooking some.