Friday, October 24, 2008

Goolish Guac

Vegetable-oil cooking spray
8 assorted large flour tortillas (red pepper, garden, spinach, or whole wheat
Coarse salt
8 avocados (pitted. peeled, and smashed)
1 lime squeezed
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh cilantro leaves
1/2 cup cherry tomatoes cut in quarters
2 cloves of minced garlic
Halloween cookie cutters (I used a pumpkin and moon)

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a the Halloween inspired cookie cutters cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 11/2 teaspoons salt and the pepper, garlic, and cilantro in a large bowl. Mash with a fork until chunky. Stir in tomatoes. Serve with chips

I made this for our Little Foxes Playgroup and it was simple, fun, and festive! Enjoy!

Saturday, October 11, 2008

Turkey Garbanzo Bean Soup

1 teaspoon olive oil
1 pound turkey sausage, casings removed, crumbled
8 large garlic cloves, chopped
2 cans diced peeled tomatoes with juices (Hunts with Basil and Oregano works best)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 cans garbanzo beans (chick-peas), undrained
2 cans chicken broth
2 tablespoons fresh lemon juice

Chopped fresh cilantro
1 avocado, peeled, sliced

Heat olive oil in heavy large pot over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado.

This soup recipe was given to me from my mom who originally got the recipe from my Aunt Kitty. This is the season for soups and I thought it was a perfect time to share one of my favorite recipes with you! Enjoy!
*For the ones that need a rating, Jared gives this one 5 out of 5 stars!