Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 Pardon my ignorance, but could someone please tell me what Guacamole is? Sounds like I am missing out on something....We have Salsa here and I like it very much... Rhondda in Australia ---------- > > To: diabetes_intonelist > Subject: Re: Re: Guacamole & Salsa > Date: Sunday, 18 July 1999 1:33 > > > > Lee Holbert writes: > > << I must have missed this first post. What are we putting Guac & Salsa on?? > I put it on potatoes & eggs and anything else I can find. >> > > I was suggesting dipping fresh veggies like baby carrots, celery, cherry > tomatoes, broccoli, cauliflower in guacamole. It has only 1 gram carbs per > serving. Cauliflower and broccoli are especially low-carb - and celery is > only 4.4 grams carbs per cup (less 2 grams fiber). > > I too like salsa on many things. Chick peas (garbanzos) are sort of > high-carb, but also high in fiber. I like to mix them with salsa, which has > only 1-2 grams carbs per serving. > > Susie > > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 After a web search, I've determined that Australia does grow avodacoes (on the Holiday Coast) as well as olives. Perhaps you may call it Avocado Dip. We sell it in the grocery stores, in plastic containers, in the refrigerated section. Here are a few recipes I gleaned from the 'net, which I've not tried, from one of my favote Food and Travel sites: http://www.epicurious.com SPICY GUACAMOLE 1 large ripe avocado, peeled, pitted 2 teaspoons fresh lime juice 1/2 cup chopped fresh cilantro 1/4 cup finely chopped onion 2 large garlic cloves, finely chopped 2 large serrano chilies seeded, chopped 1/4 teaspoon salt Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine. Makes about 1 cup. " Bon Appetit " magazine - March 1993 L. Brown: Albuquerque, New Mexico ************************* GUACAMOLE (Can be prepared in 45 minutes or less) 2 ripe avocados 1 small onion, minced 1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt 4 teaspoons fresh lime juice, or to taste 1/2 teaspoon ground cumin 1 fresh or pickled jalapeño chili if desired, seeded and minced (wear rubber gloves) 3 tablespoons chopped fresh coriander if desired Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled. Makes about 2 cups. " Gourmet " magazine - December 1990 ******************** AUTHENTIC GUACAMOLE The following recipe is probably the most commonly made guacamole in Mexico. It is very rich and buttery and is so simple to put together that it can be done right at the very last minute. (Can be prepared in 45 minutes or less) 2 ripe avocados 3 serrano chiles* with seeds, minced, or 1 fresh jalapeño chile with seeds, minced (wear rubber gloves) 1/8 teaspoon coarse salt, or to taste * available at Mexican markets and some specialty produce markets Halve and pit avocados. Scoop avocado flesh into a bowl, discarding peel, and mash together with chiles. (Guacamole should be chunky.) Season guacamole with salt and serve immediately. Makes about 1 cup. La Parilla: The Mexican Grill Hearon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 While we're at it ... ) You can download free software to look up most foods by going to http://www.siestasoftware.com The best site I've found to look up the fats, proteins and carbohydrates in foods is to go to http://www.mymenus.com and click on one of the categories in the lower right section. Then on the next page, it will ask if you want to sort by Category. You can click on " carbohydrates " , e.g., and be able to select the food item with the lowest carbs. Then you click on that food name and it gives you the recipe, cooking time, etc. Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 LOL! Actually ROFLMHO! It just occurred to me! My nickname could be *Butter* because all the solids settle to the *bottom* !! Toni OtterCritter wrote: > > > Vicki writes: > > << Olive oil on scrambled eggs??? >> > > hahahaha ... Well, you could certainly cook them in it. Or use PAM spray. > But we've looked hard at margarine and butter, and probably butter is no > worse for us than margarine - especially if you clarify it (heat it and use > everything but the solids that settle to the bottom). What the heck ... a > good excuse to buy one of those cool-looking butter separating pitchers! > > Susie (who just loves scrambled eggs with lean ham for a special breakfast! > ... > and when nobody's looking, some of those seasoned fried > potatoes) > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 It's a wonderful dish made with mashed avacado with garlic, finely chopped onion (almost grated) lime or lemon juice, finely diced tomato and (at least, I use it) seasoned salt. You have not lived til you try it! Toni Rhondda wrote: > > > Pardon my ignorance, but could someone please tell me what Guacamole is? > Sounds like I am missing out on something....We have Salsa here and I like > it very much... > Rhondda in Australia > > ---------- > > > > To: diabetes_intonelist > > Subject: Re: Re: Guacamole & Salsa > > Date: Sunday, 18 July 1999 1:33 > > > > > > > > Lee Holbert writes: > > > > << I must have missed this first post. What are we putting Guac & Salsa > on?? > > I put it on potatoes & eggs and anything else I can find. >> > > > > I was suggesting dipping fresh veggies like baby carrots, celery, cherry > > tomatoes, broccoli, cauliflower in guacamole. It has only 1 gram carbs > per > > serving. Cauliflower and broccoli are especially low-carb - and celery is > > only 4.4 grams carbs per cup (less 2 grams fiber). > > > > I too like salsa on many things. Chick peas (garbanzos) are sort of > > high-carb, but also high in fiber. I like to mix them with salsa, which > has > > only 1-2 grams carbs per serving. > > > > Susie > > > > > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 <OtterCritter wrote: www.siestasoftware.com & mymenus.com > cool I'll check it out --- Carolyn D. Kaminski -- Visit http://www.ivillage.com for your FREE iVillage.com email account. iVillage.com: The #1 Women's Network -- Real Solutions for Real Women. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 thanks for the reciepes --- Carolyn D. Kaminski -- Visit http://www.ivillage.com for your FREE iVillage.com email account. iVillage.com: The #1 Women's Network -- Real Solutions for Real Women. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 1999 Report Share Posted July 18, 1999 < Lee Holbert wrote: I put it on potatoes> no using it for veggie dip and we're not supposed to be eating potatoes and I'm not sure about green stuff on eggs ech! Carolyn D. Kaminski -- Visit http://www.ivillage.com for your FREE iVillage.com email account. iVillage.com: The #1 Women's Network -- Real Solutions for Real Women. Quote Link to comment Share on other sites More sharing options...
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