Guacamole

I have been making this for years but am extra inspired today since I am just back from a short get-a-way to Cabo San Lucas.  In my opinion it is worth the extra steps to make guacamole with all fresh ingredients, as opposed to relying on the spice packets out there.  Serve with tortilla chips or for a healthier snack, serve along side fresh veggies (carrots, celery, grape tomatoes, etc).  

Ingredients:

• 2 avocados, ripe
• 1 shallot, diced
• 1/4 t garlic, minced
• 1 t kosher salt
• 10 grape tomatoes, diced
• 1 jalapeno pepper, diced and seeded (**use caution with the jalapeno.  It will make your guacamole super spicy if you do not remove ALL of the seeds.  Make sure to scrape the seeds out and discard.  Your fingers will take on the heat while you clean the jalapeno so be sure to wash them thoroughly before touching anything else- including your eyes!)
• Juice from 1 lime
• 1/2 c fresh cilantro, chopped

Directions:

In large bowl, crush avocado with a potato masher (or for a more traditional route, use a mortar and pestle if you have one).  Add all remaining ingredients and mix thoroughly.  Serve immediately (NOTE:  this recipe is meant to be made and served immediately.  If you make it too far in advance, the avocado will start to turn a brownish color and the freshness will quickly go away).

Asian Chop Chop Salad

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay. 

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.

Ingredients:

Salad:

• 1 head napa cabbage (basically just fill a large bowl about 2/3)
• 1 c shredded/julienne carrots (you can buy them at the grocery store pre-packaged this way, or use your food processor on the "julienne setting"
• 1 c snow peas (remember, these are the flat pods)
• 1 red pepper, sliced in strips
• 1 yellow pepper, sliced in strips
• 1 serrano pepper, seeded and diced (optional)
• 1/2 c cilantro, chopped
• 1 avocado, medium diced 
• 1 c edamame
• 1 cup scallion, chopped (white and green)
• 2 T toasted sesame seeds
• 1/2 c wasabi peas
• 1/2 c toasted soy nuts (find these near the nuts in the produce section)

Dressing:

• 1/2 c rice vinegar
• 1/2 c low sodium soy sauce
• 1 t minced garlic
• 1 t minced ginger
• 1 T peanut butter
• 1 T lime juice
• 1 T sesame oil
• 1 t honey
• salt and pepper, to taste
• 3/4 c canola or vegetable oil

Directions:

Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.  

No Carb Lasagna

This recipe is for individual lasagnas in a muffin tin (perfect for kids).  You can also do this in a traditional lasagna 9x13 dish as long as you slice the vegetables the "long way" and layer them as if you were layering pasta.  

Slow Cooker Vegetarian Onion Soup

My vegetarian friends are always looking for a trustworthy onion soup recipe that will give off the same great dark, rich flavor that one might find in a beef or duck based version.  Virtually the ONLY way to do this is to take it "low and slow" an caramelize the onions.  This will help to pull our the deep, golden, sweet and savory flavors of the onion.  For this recipe, feel free to use any and all types of onions and mushrooms.  My best combination is here: