Guacamole

I love a good guacamole and this recipe is one I typically follow.  You could easily adjust it to your own tastes.  If you want spicy guacamole, use jalapeno peppers.  I am a wimp and don't eat anything too spicy so I used some mini (not spicy) peppers I already had.  If you don't have any peppers, add in some Tabasco sauce, my favorite is the Green Jalapeno Pepper Sauce.  It is not too spicy but it is not mild either, it is just right.  Make this guacamole for your next football watching party!  Hail to the Redskins (HTTR)! Yup, that's my team!

Guacamole

Printable Recipe

Ingredients

5 ripe avocados, halved, seeded and peeled

2 roma tomatos, diced

½ cup diced red onions

2 peppers, seeded and diced (I used mini peppers but use jalapeños for spice).

½ teaspoon cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon lemon or lime juice

Directions

In a bowl, add in avocados and lemon or lime juice to coat avocadoes.

Mash avocados with a fork. 

Stir in tomatoes, onions and peppers.

Stir in cumin, salt and pepper.

Cover with plastic wrap, be sure to place the plastic wrap directly on top of the guacamole to prevent it from browning.

Store in fridge until ready to serve. 

Serve with tortilla chips.

Marinated Flank Steak

This marinated flank steak recipe is simple and flavorful.  The smell of the steak grilling was amazing.  I adapted this recipe from allrecipes.com.  I marinated my flank steak for about 2 hours, but the longer you marinate your meat, the more flavor you will add to it.  If you don't have an outdoor grill, you could use a stovetop griddle or a Cusinart Griddler, which is what I have and used.  I know I have been talking about my Griddler lately but I have been trying to use it more often.  I promise I'm not getting paid to endorse it because I am not famous enough to be paid to endorse it.  LOL.  I served this marinated flank steak with a baked sweet potato and my roasted lemony parmesan asparagus (recipe to be posted tomorrow).  This was one awesome dinner!

Marinated Flank Steak

Printable Recipe

Ingredients

1 pound flank steak

¼ cup vegetable oil

3 tablespoons soy sauce

1/8 cup red wine vinegar

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 ½ teaspoons Dijon mustard

1 clove garlic, minced (or ½ teaspoon minced garlic)

¼ teaspoon freshly ground black pepper

Directions

In a shallow glass dish (I used an 8x8 baking dish), mix the oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic and pepper.   Whisk to mix marinade well.

Place meat in dish with marinade.  Turn meat to coat on both sides.  Cover with plastic wrap and refrigerate for at least 2 hours or more.  (I turned meat halfway through marinade time.)

Preheat grill to medium-high heat (I used my Cusinart Griddler at 400 degrees F at medium-high.)

Spray grill with non-stick spray. Grill meat for 5 minutes per side for medium.  Cook longer if desired for well done.

Allow meat to rest for about 5 minutes before slicing across the grain.

Panko Crusted Baked Cod

Light, lemony and healthy is how I would describe this Panko Crusted Baked Cod.  The flavor is wonderful and the fish is tender and flaky.  I served the fish over garlic couscous and it was delicious.

I used the frozen Alaskan Cod from Trader Joe's and I thawed from frozen in package in the refrigerator for 24 hours.  It is a great deal to buy the frozen fish at Trader Joe's and the Alaskan Cod was under $4 for about 1 pound.  This was a quick and easy dish that I will definitely be making again.

Panko Crusted Baked Cod

Printable Recipe

Ingredients

1 pound cod fish fillet, cut into pieces

¼ cup butter, melted

2 tablespoons lemon juice

1 ½ to 2 cups panko (Japanese bread crumbs)

salt and pepper to taste

Directions

Preheat oven to 350 degrees F.  Coat baking sheet with non-stick spray.

Rinse fish if needed and pat dry with paper towel.  Season fish with salt and pepper.

In a bowl, melt butter and mix in lemon juice.

In another bowl, add in panko.  (Additional salt and pepper may be added.)

Dip fish into butter lemon mixture.

Next, coat fish with panko.

Place fish on a baking sheet.

Bake uncovered for 25 to 30 minutes.

Serves 2 to 4. 

Gazpacho

Gazpacho is a cold, tomato-based, vegetable soup originally from Spain.  It is a refreshing and great summertime dish.  I had bought the onion, cucumber, and tomato from the Crystal City Farmers Market.  I love being able to get so many fresh vegetables every week at this farmers market.  You can make this ahead of time since it tastes even better after its been chilled.  Serve this gazpacho with some crusty bread and you have a simple, delicious meal.  

Gazpacho

Printable Recipe

Ingredients

2 cups tomato juice

1 large tomato, diced

1 red onion, diced

1 cucumber, diced

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

½ teaspoon cumin

1 teaspoon balsamic vinegar

2 tablespoons olive oil

1 teaspoon lemon juice

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon hot sauce (optional)

Directions

In a food processer, add in garlic, diced onion, cucumber and tomato.  Pulse a few times, do not over process. 

Next, add in tomato juice, Worcestershire sauce, cumin, balsamic vinegar, lemon juice, olive oil, salt, pepper and hot sauce.  Pulse.

Chill for a few hours at least before serving.  Serve cold.

Baba Ghanoush

You might ask what is baba ghanoush? It is a Mediterranean eggplant dip that is usually served as an appetizer and served with pita chips or flat breads.  I love eggplant and I bought one at the farmers last week originally to make eggplant parmesan, but I can always make that another time.  What is great about baba ghanoush is the roasted eggplant, and be sure to prick the eggplant or it might explode while baking!  I roasted my eggplant in the toaster oven also.  This is a basic baba ghanoush recipe and didn't take long to make at all.  I served it with the best flatbread by Aladdin Bakers that I discovered while in Brooklyn last weekend.  I think its only available in NY since its made in Brooklyn so I may have to ask my cousin to bring me back some when she comes home.  My cousin was nice enough to give me her flatbread to take home this weekend, thanks Cathy!

Baba Ghanoush

Printable Recipe

Ingredients

1 large eggplant

2 tablespoons tahini

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons olive oil

¼ teaspoon salt 

Directions

Preheat oven to 450 degrees.

Prick eggplant with a fork and place on a foil lined sheet pan.  Bake for 20 to 30 minutes.  The eggplant will turn black and shrivel. You can slice the eggplant in half and allow to bake after it has turned black. The inside of the eggplant will be soft and tender.  

Allow eggplant to cool.  Scrape out eggplant off the skin.  

Mash eggplant with a fork.  (You could also use a food processor for this part.)

Add in tahini, garlic, lemon juice, olive oil and salt.  Mix well.

Serve at room temperature with pita chips, flatbread, chips, etc. 

The baba ghanoush can also be served cold.

Homemade Hummus

Homemade is always better and I finally tried to make my own hummus.  Hummus is a middle eastern dip or spread that is often served with bread or vegetables.  I love hummus with pita bread or pita chips.  It is also great as a spread with a falafel sandwich.  My favorite vegetables to dip hummus with are sliced bell peppers and/or cucumbers.  I have been wanting to make hummus for so long that I bought tahini over a month ago just so I could make some.  It was a success!  What I love about this hummus recipe is that there is a nice light lemon and garlic flavor, feel free to add more or less to your taste.  You just throw all the ingredients in the food processor and its done in a minute or two.  I tried the hummus with Terra vegetable chips today and it was awesome.  If you haven't tried these vegetable chips, you should, they are surprisingly delicious.  I hope you try to make your own homemade hummus soon, its so easy and likely more healthy than store bought.  Enjoy!

Homemade Hummus

Printable Recipe

Ingredients

15-ounce can garbanzo beans (chickpeas), drained

¼ cup tahini (sesame paste)

2 garlic cloves

¼ cup water

3 tablespoons freshly squeezed lemon juice (1 lemon)

3 tablespoons olive oil

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

 

Optional

paprika

olive oil

Directions

In a food processor, place beans and garlic and pulse until chopped.  Add in remaining ingredients and pulse until smooth.  Scrape down sides as needed.

 

If desired, drizzle additional olive oil over the hummus and sprinkle with paprika.

 

Serve chilled or at room temperature.  Store covered in refrigerator.