The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Sunday, January 29, 2012


This is the best guacamole recipe in the world and one of my best kept secrets (until now). It's packed with flavor and hits on so many different taste elements: smooth and creamy with a little crunch a little heat some savory and a little sweetness. This is the dish that is requested from me for parties more often than anything else - and has turned countless people from avocado haters (wha?!?) to avocado lovers! It takes a little prep time, but is oh so worth it.

Makes: 2 ½ cups           Prep Time: 20min          Total Time: 50 min
   4-6 ripe Hass avocados (depending on size)
     1 garlic clove, minced
      1 teaspoon coarse salt
     2 plum tomatoes, seeded and diced
     2 jalapeno chiles, minced (ribs and seeds removes for less heat, if desired)
     1 red onion, minced (soak in cold water 5 minutes, drain and pat dry)
     ½ cup chopped cilantro
   3 to 4 tablespoons lime juice

Mix garlic, salt, tomatoes, jalapeno and onion. Pit, peel and dice avocado. Gently mash into vegetable mixture. Add cilantro and lime juice and stir to combine. Cover with plastic wrap, pushing down directly to contact guacamole in order to prevent discoloration. Place in refrigerator to rest a minimum of 30 minutes to allow flavors to meld. Store up to 1 day. Serve with your favorite tortilla chips or crispy bacon.

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