Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

While My Pretty One Knits

So in¬†While My Pretty One Knits, one of the characters, Suzanne Cavanaugh, makes guacamole. They give a recipe for it at the back of the book, but I chose not to follow that one. Instead I’m going to give you the best recipe for Guacamole ever, our old, very healthy, family recipe (I’m Mexican if you were wondering).

Guacamole

Thoughts prior to cooking:

I never used to like avocados or guacamole as a kid, but now it is like I want it on everything.

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  • Avocados
  • Lemon Juice

Wash the avocado and cut it in half. Remove seed.

Using a spoon, scoop out the innards, separating it from the outer skin, and placing it in a bowl. Mash the avocado.

Squirt a bit of lemon juice and serve. ūüôā

Tortilla Chips

Now what is guacamole¬†without chips? Well I’ll tell you how to make your own, healthier and cheaper ones.

  • Corn Tortillas
  • Olive Oil
  • Salt

Preheat the oven to 350¬į F.

Cut the corn tortillas into 8 wedges and lay them on a baking sheet.

When you have filled the sheet, lightly spray or squirt olive oil on them. Add salt to taste.

Bake them in the oven until crispy, be sure to flip them over from time to time.

guacchips

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chips

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For more recipes involving avocados, go to Zucchini-Tomato Soup

For more recipes, go to Angel Hair Pasta with Chicken

Zucchini-Tomato Soup

zucchiniTomato

Thoughts prior to cooking:

This is another recipe that I discovered, not from a book, but online. As it was mysterious as to whether or not it would taste good I decided to post it. Now this isn’t the exact recipe, as I changed it quite a bit. The main reason why I wanted to try it was that I needed a¬†vegetarian recipe and this seemed like it would be an instant hit.

The original recipe didn’t call for a lot of spices, so I decided to remedy that as I like my food flavored, not bland. I also added cheese to it, as I love cheese. So here it is.

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Ingredients:

  • 4 Tablespoons of Olive Oil
  • 1 Large Onion, Chopped
  • 8 Medium Zucchini, cut into 1/2 inch rounds
  • 4 Medium Carrots, cut into 1/2 inch rounds
  • 1 Can of peeled chopped tomatoes
  • 1 Can of peeled chopped tomatoes¬†with chiles
  • 1 teaspoon of salt
  • 2 28-oz cans of vegetable broth
  • 2 Bay leaves
  • 2 Teaspoons of dried Oregano
  • 2 Tablespoons of chopped Parsley
  • 2 Large Avocados, cut into cubes
  • Lemon juice
  • Shredded Cheddar Cheese

In a pot, heat the oil over medium heat.

Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and one half of the tomatoes & chile can (If you like your soup spicy add the whole tomato & chile can). Add salt to taste.

Add the vegetable¬†broth, bay leaves, oregano, and parsley. If there isn’t enough juice to suit, add more water.

Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.

Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.

To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.

Enjoy!

zucchinitomatosoup

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 Thoughts after cooking:

This was extremely delicious as the chiles really gave the soup an extra kick. The avocados and cheese were just perfect additions to the soup as well. I absolutely loved this and would totally make it again.

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For more recipes, go to Pasta e Fagioli

For more soups, go to Gazpacho