OK maybe not every single one of those, and maybe a few others, but enough that if you have leftover ingredients from one dish, you can probably use them up in a different dish.
When cooking for the print version of Loaves & Dishes, I made an avocado salsa to go with this week’s Chili-Spiced Skirt Steak Tacos (Check out the Food section Wednesday). The salsa called for one avocado, but I bought two to be safe.
The salsa was great, and I didn’t need the other avocado. While scrounging around for something to make for lunch yesterday, I found that and was instantly ravenous for guacamole.
In addition to the avocado, thanks to the tacos recipe, I also had everything else to make some. We even had tortilla chips to dip.
I had no desire to also scrounge around for a recipe even to use as a guide, so I winged it. It made about a cup of wonderfulness, none of which lived to make another serving.
Hard-core L&D fans might remember a guacamole recipe from years ago that left out the mayo and included tomatoes. This is a quick and dirty version, sans tomato, since I didn’t have any.
WING IT GUACAMOLE
1 ripe avocado, peeled and seeded
1 tablespoon light mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon any chili powder
2 tablespoons minced onion
1 tablespoon chopped cilantro
1. Mash avocado. (I used my hands) Stir in the rest of the ingredients except cilantro. Put a sheet of plastic wrap directly onto the surface of the guacamole to prevent browning. (If it browns anyway, it won’t affect the taste.)
2. Do something else for 30 minutes or so, to let the flavors blend at room temperature.
3. Fold in the cilantro and serve with tortilla chips.
Note: You can also add a clove of minced or pressed fresh garlic or 1/4 teaspoon garlic powder. I was already eating a ton of garlic in hummus I ate earlier, so I didn’t want any more.