Guacamole Filled Cherry Tomatoes
October 12, 2011
photo credit: stevendepolo
1 ripe avocado
1 Tbsp green chilis
2 strips bacon, diced and fried crisp
2 Tbsp sweet onion, finely diced or grated
1 garlic clove, grated
1/4 tsp cumin
salt and black pepper to taste
1 lime, juiced
cilantro for garnish (optional)
Chop the avocado up in a bowl, then add the remaining ingredients.
Blend with a fork until slightly smooth but some avocado chunks remain.
Cut tops off cherry tomatoes (about a pint) and, using a small sharp knife, cut out the insides (save for another use) and arrange on a platter, cut side up. If any won’t stand upright, cut a small amount off the bottom (without cutting through) to make the bottom flat.
Fill the tomatoes with the avocado mixture, and top with a cilantro leaf if desired.
Serve cold.
Roasted Eggplant Spread
October 12, 2011
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1 medium, firm eggplant
1 clove garlic, peel removed
pinch of ground allspice
kosher salt and black pepper to taste
2 Tbsp parsley
1 tsp lemon juice
drizzle of good olive oil
Preheat oven to 475 degrees F.
With a small sharp paring knife, cut a couple slits in top of eggplant; this keeps the eggplant from bursting open in the oven.
Put eggplant directly on the oven rack (slit side up) in the middle of the oven and put the other oven rack below on the bottom with a cookie sheet on it to catch any drippings from the eggplant.
Roast the eggplant until it is fork tender, about 20 to 25 minutes.
When tender remove carefully from oven to a cutting board to cool enough to handle.
With your sharp paring knife, cut the skin off and scoop the flesh out, putting it in your food processor bowl.
To the eggplant, add the garlic, allspice, salt, pepper, and parsley.
Pulse until the eggplant becomes paste-like, then with motor running, drizzle in just a touch of olive oil, stopping when the paste turns smoother.
Scoop out into a serving bowl and serve with a variety of breads, crackers, pita points, celery, or other vegetables. This should be served at room temperature, not cold.
You can easily make bigger batches, just increase each ingredient equally.
Gluten Free Baked Parmesan Cracker Crisps
October 11, 2011
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1 cup shredded Parmesan cheese
1/4 tsp almond flour or meal
seasonings or herbs as desired (optional)
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a bowl, toss together the ingredients until well blended.
Place even sized piles of mixture (size depends on how big you want the crackers) two or more inches apart on the baking sheet, flattening each pile slightly.
Put in preheated oven for 4 to 6 minutes or until melted and starting to get golden brown.
Remove and let cool undisturbed to keep their shape.
If you want to turn them into little bowls, you can place them, while still warm, over an inverted muffin tin or cups.
When cooled completely, these crackers can be used to serve dips, spreads, or as a cheesy cracker snack.
(Note: Any hard cheese will work, like Romano or Asagio. You can use softer cheeses, like cheddar, but the result will be softer as well. Almond flour or meal helps the cheese smooth out while baking, but you can actually make these with just the cheese.)
