Quick and easy guacamole
1.Ingredients
avocados, peeled
garlic cloves, chopped
tomatoes, chopped
red onion, chopped
lime juice
cilantro, chopped
jalapeno pepper, seeded and chopped
salt
2.Directions
1.Place all ingredients in a bowl and blend with hand blender until smooth.
2.Or mush ingredients well with fork if you prefer your guacamole chunky.
3.Serve with tortilla chips or as a side to enchiladas or other Mexican dish.
Quick Easy Fish Stew
1.Ingredients
•6 Tbsp olive oil
•1 medium onion, chopped (about 1 1/2 cups)
•3 large garlic cloves, minced
•2/3 cup fresh parsley, chopped
•1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices
•2 teaspoons tomato paste (optional)
•8 oz of clam juice (or shellfish stock)
•1/2 cup dry white wine (like Sauvignon blanc)
•1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
•Pinch of dry oregano
•Pinch of dry thyme
•1/8 teaspoon Tabasco sauce (or more to taste)
•Freshly ground black pepper to taste
•Salt to taste
2.Directions
- Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.
- Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.Great served with crusty bread for dipping in the fish stew broth.
Rich and Simple French Onion Soup
1.Ingredients
1/2 cup unsalted butter, 2 tablespoons olive oil, 4 cups sliced onions, 4 (10.5 ounce) cans beef broth, 2 tablespoons dry sherry (optional), 1 teaspoon dried thyme, salt and pepper to taste, 4 slices French bread, 4 slices French bread,4 slices provolone cheese, 2 slices Swiss cheese, diced, 1/4 cup grated Parmesan cheese
2.Directions
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.