Tag: Guacamole

Guacamole recipe with crab meat – Italian Cuisine

Guacamole recipe with crab meat


  • 120 g of flesh of flesh
  • 80 g Carrot
  • 50 g Celery
  • 12 pcs Cherry tomatoes
  • 8 pcs. Small capers in salt
  • 4 pcs Taggiasche olives
  • 2 pcs Avocado
  • 1 pc Shallot
  • Lemon
  • Chili powder
  • Extra virgin olive oil
  • salt

Peel and finely chop the celery and carrot. Peel the shallot and chop it. Stone the olives and chop them with the capers, without desalination.

Divide the tomatoes into 4 wedges. Remove the avocado from the hazel and peel and reduce the pulp in small pieces. Sprinkle them with lemon juice to prevent them from blackening due to oxidation.

Collect all the ingredients you have prepared in a bowl and mix gently mixing them well. Season with oil, salt and a pinch of chilli pepper, measuring the spice according to your taste (guacamole).

Season the chopped crab meat with 2 tablespoons of oil, lemon juice and a little salt. Spread the guacamole in the individual dishes using a square pastry cutter (side 6.5 cm), complete with the crab meat and serve accompanying to taste with triangles of fried cornmeal.

Guacamole without avocado? We make the mockamole – Italian Cuisine

Guacamole without avocado? We make the mockamole


Avocado prices are skyrocketing: demand is growing and production is limited. Thus, instead of guacamole, someone offers an alternative sauce

Avocado prices are soaring: compared to a year ago, they grew by 129%: demand continues to grow, but production is limited. All over the world, and also in Italy. This is why some restaurants have found a creative way to replace guacamole: in its place, they propose a sauce they call "mockamole". Basically, it's a sauce made with other vegetables rather than with avocado. It has a color and appearance very similar to guacamole, it is creamy and perfect for tortilla chips, but the taste is completely different from the classic Mexican recipe.

Guacamole without avocado … with green vegetables

Chacho, a Tex-Mex chain, had to alert its customers in July: "Avocados are temporarily unavailable. As a result, we cannot produce or sell guacamole ". In its place it has produced “a mockamole made from different green vegetables that we consider delicious. We could have bought some frozen avocado pulp, but it tastes so artificial that we refuse to use it. " The mockamole of Chaco is prepared with broccoli, peas and other green vegetables, as well as different spices.

With the calabacitas

Second Insider other restaurants have found a very valid alternative: they have replaced the avocados with the calabacitas (Mexican pumpkins). "Currently they are not only cheaper than avocados, but when they are transformed into a cream along with Mexican tomato, coriander, garlic and jalapeno, they take on a bright green hue that resembles real guacamole". The restaurant chain THERE. Taco he also conducted a comparative test and reported that among the salsa prepared with Mexican pumpkin, coriander, garlic, jalapeño pepper and tomatillos (with the addition of the oil used to fry the peppers) and the real guacamole it would be difficult to notice the difference.

The first recipe, with peas

But one of the first mockamole recipes was the one proposed by the site Creative Loafing and taken from the recipe book Meatless Monday, several years ago: the main ingredient is frozen peas (this solution, among other things, reduces calories by almost three quarters and fat by 34 grams). For a bowl of mockamole serve a cup of thawed frozen peas, a teaspoon of ground cumin, three tablespoons of chopped onion, a large chopped garlic clove, a tablespoon of lemon or lime juice, a tablespoon of extra virgin olive oil , half a teaspoon of ground chili pepper (or a fresh, chopped jalapeno pepper), salt and ground black pepper and, if desired, also fresh chopped coriander.

You have to blend peas, cumin, onion and garlic in a food processor, until you get a smooth cream, then add the lemon juice and the olive oil and continue to blend. Taste and add chilli, salt and pepper, then blend for a few minutes before serving. Of course with tortilla chips.

Guacamole

Guacamole is one of my favorite appetizers, and my husband is usually the one who makes it. It’s flavorful, clean, and healthy, but we eat it because we love it. His recipe is simple, but simple is good! He has converted many non-avocado lovers with this recipe.

The trick is to a good guacamole is leave large chunks of avocado; don’t mash them thoroughly and having a perfect balance of lime juice, red onion and salt is essential. If you like it hot, you can certainly add some diced jalapeño, some people also like to add diced tomato which is fine, but we like it just like this!

I posted this recipe a while back, but the photos needed some updating so I figured I’d re-post in time for the Superbowl.

Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board[1] in their honor. 

Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips[2], chicken fajitas[3], or even on a wrap in place of mayonnaise. Sometimes we even make guacamole turkey burgers, I’ll have to share the recipe when the weather warms up.

Guacamole
gordon-ramsay-recipe.com
Servings:Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 112 • Fat: 10 g • Protein: 1.4 g • Carb: 6.5 g • Fiber: 4.5 g • Sugar: 0.3 g
Sodium: 5.6 mg (without salt)

Ingredients:

  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

Directions:

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time, a great tip to keep the guacamole from turning brown is by placing the pit in the bowl with the guacamole and cover.

Makes 2 cups.

References

  1. ^ Avocado Obsessed Pinterest board (pinterest.com)
  2. ^ baked plantain chips (weight-watchers-points-recipes.blogspot.com)
  3. ^ chicken fajitas (weight-watchers-points-recipes.blogspot.com)

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