GUACAMOLE
3 green onions, cut
into 1-inch (2.5 cm)
pieces
1 clove garlic
2 serrano chiles,
seeded and cut into
quarters
1
⁄4 cup (50 ml) loosely
packed fresh cilantro
2 Roma tomatoes,
seeded and cut into
quarters
2 ripe avocados,
seeded and cut into
quarters
1
⁄2 teaspoon (2 ml) salt
1tablespoon (15 ml)
fresh lime juice
Combine onion, garlic, chiles, and cilantro in
chopper; process 5 seconds to chop. Add tomatoes,
avocados, salt, and lime juice; pulse 3 to 4 times for
10 seconds each to chop avocado and tomato.
Serve on Mexican foods and chips.
Yield: 8 servings (2 tablespoons [25 ml] per serving).
Per serving: About 61 cal, 1 g pro, 3 g carb, 5 g fat,
0 mg chol, 102 mg sod.
11
HERBED GARLIC BUTTER
1
⁄4 small onion, cut in
half
2cloves garlic
1
⁄2 cup (125 ml) loosely
packed parsley leaves
1
⁄4 cup (50 ml) loosely
packed fresh basil
leaves
1
⁄4 cup (50 ml) fresh
oregano leaves
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
coarsely ground black
pepper
2 tablespoons (25 ml)
extra virgin olive oil
1
⁄2 cup (125 ml) butter or
margarine, softened
Combine onion, garlic, parsley, basil, oregano,
salt, pepper, and olive oil in chopper. Process
10 seconds to chop. Add butter; pulse 3 to 4 times
for 10 seconds each to blend. On plastic wrap,
form mixture into log (mixture will be soft); roll up.
Refrigerate until chilled and set.
Serve on hard rolls and crackers. Use as fish,
chicken, or vegetable seasoning.
Yield: 10 servings (2 tablespoons [25 ml] per serving).
Per serving: About 111 cal, 0 g pro, 1 g carb,
12 g fat, 25 mg chol, 119 mg sod.
