Food=Love

Kitchen and Life Adventures

My friend Brooke makes no bones about her affection for my guacamole.  It is at once flattering and dismaying to think that, perhaps it is my culinary abilities that keep her in my social circle…  This is probably a slight exaggeration, given the fact that she and I were friends long before the aforementioned avocado salsa made an appearance. But the truth is: I’m happy to possess a surefire way to connect with people that doesn’t happen to require my assistance on moving day, or subsidy of some weird charity I’ve never heard of.

I like to cook; I’m good at cooking. If I can parlay this interest into enriching important areas of  friendship, love, and community service–that is alright with me.

Ingredients (Once again: all measurements approximate)

3 large avocado, chopped

small tomato, diced

2 tbs. red onion, diced small

3 tbs sour cream

1/2 lime, juiced

seasoning: paprika, garlic powder, cayenne, cilantro, pepper, cumin, salt

Your prep work consists of a good deal of knife work.  Do not, under any circumstances, consider using a blender, processor or slamming chopper.  I am immune to any whining and have no interest in arguments of “time saving” strategy. This dish tastes best when the vegetables are intact and maintaining their respective flavors. Tomato pieces should be the size of your thumbnail, onions the size of your pinkie nail.

The first step is to integrate your spices into the sour cream and lime juice; mix thoroughly and allow to rest at room temperature for ten or fifteen minutes.  As for the measurements of each, I have only a few suggestions…  pinch each of salt and cayenne, two or three pinches of fresh cracked pepper, two pinches each of garlic powder, paprika, and cumin.  Use one heaping tablespoon of minced, fresh cilantro.  (Dry spice flavors do not open up immediately and need ample opportunity to leech into a dish.  Since there is no heat required for this recipe–the time needed for this process to take place cannot be rushed.)

The second step requires a quick mash of your avocado, making sure to leave it half chunky and half creamy.  Carefully fold in the sour cream mixture until the resulting product is evenly colored.  Add onion and tomato, folding once again very slowly and carefully.  Do not mash, do not stir vigorously–it is important that the tomato does not bleed into the guacamole, otherwise the color will be brownish instead of bright green.

You can serve with tortilla chips in the traditional way, of course.  But don’t be afraid to use guacamole as a cool accent to a crispy tilapia or grilled marinated skirt steak. I like to use it as a condiment on pita sandwiches with grilled chicken and shredded cabbage.  Right now, I’m inspired and imagine a fantastic salad with guacamole on a bed of lettuce and a piece of blackened salmon… The possibilities are endless, really.

However you serve your guacamole, take my advice and make sure to share with good friends.

Lucky or not, I am underemployed and only work two days a week this quarter.  Thus, I am faced with finding ways to make use of my time.  Cleaning is probably my least favorite thing to do and I am not particularly handy with projects around the house, so the time-filling has become somewhat challenging.  Of course, I work on school preparations and sending out my resume to positions that seem fitting with my skills–but that still leaves a decent amount of aimless wandering about.  I have decided to lure my husband home for lunch a couple times a week, in order to feel vaguely useful.

Today I made my famous Beef Stroganoff.  It takes about ten minutes to make, but tastes like a slow-cooked meal.  I perfected this recipe back in my Atkins days and it has evolved to include whole wheat flat noodles. I love it because it’s fast, delicious, and surprisingly low in fat.

Ingredients (all measurements are approximate):

• 1 medium onion, diced
• 8 0z. baby portabello mushrooms, sliced
• 1 lb. Stew Meat, cubed
• 8 oz. Cream Cheese (I use whipped)
• 3 tbs. Dijon mustard
• 3 tbs. Steak sauce/Worcestershire sauce
• 1 tbs. minced garlic
• 2 tbs. olive oil
• Seasoning (salt, pepper, paprika, parsley)
• 12 oz. Whole wheat flat noodles

First, put a pot of water on to boil the noodles…

Next, you’ll need a large skillet in which to saute the diced onion in olive oil with the spices.  Add mushrooms into the pan after about two minutes, stirring mixture over medium high heat.  Continue seasoning as more ingredients are added–do not reserve spices ’til the end, as the flavors will not meld adequately. After two or three minutes, you will add the cubed beef, garlic, and steak sauce. Cook onions, mushrooms, beef, and spices over high heat–stirring frequently–until all ingredients are browned and softened.

The vegetables and the stew meat will begin to sweat, creating a small amount of broth.  Lower heat to medium and add your cream cheese, making sure that the mixture is thoroughly blended. Use more or less cream cheese based on your preference for sauce consistency. When the Stroganoff is looking the way you want it to, go ahead and add the dijon. Reduce heat to simmer and add cooked noodles to entire mixture.

(Disclaimer: Normally this dish is made with sour cream, but I have found that the creaminess of cream cheese and the tartness of dijon does a fine job of approximating the awesomeness that is sour cream.)

I’m looking forward to challenging myself in the remaining weeks of Fall Quarter, taking advantage of these extra hours of mine.  Cooking makes me happy and gives me a sense of productivity–if only to benefit my hardworking husband.  So, while I am stuck in this career purgatory I will try to learn some things, create some things, and be a super cool wife. Next week, I’m thinking: honey-soy seared tuna with stir fried sugar snap peas.