Creamy Guacamole

guac

I love guacamole and usually stick to a traditional and simple version.  I decided to mix it up a little when I saw a recipe for guacamole made richer and creamier with the addition of sour cream.  I substituted Greek yogurt for the sour cream and added my usual ingredients of lime, garlic, cilantro, crushed red pepper flakes and salt.  The result was a smoother guacamole with a subtle hint of creaminess.  This version will go so well with tacos.

Ingredients:

1/2 an avocado, mashed
1 clove garlic, finely chopped or grated with a microplane
2 Tbsps Greek yogurt
Juice of 1/2 lime
Pinch of sea salt
Pinch of red pepper flakes
Chopped cilantro

Combine all ingredients in a bowl and mix well until everything is combined.  Taste and adjust seasonings according to your taste.

Enjoy!

Gxo

Roasted Spiced Carrot, Parsnip, and Cauliflower Soup

spiced carrot and cauliflower soup

Some of my favorite meals have come transforming leftovers into a completely new dish.  The spiced roasted carrots and cauliflower from the last post are great in a salad, added to an omelette, or in this case blended into a creamy soup.  I love my low sodium vegetable bouillon cubes and with a cup of boiling water and my immersion blender I had everything I needed to make this delicious bowl.  You can control the consistency by adding as much or as little broth as you like.  The spices from the vegetables were the perfect amount of seasoning but you can adjust salt and pepper if needed.

Enjoy!

Gxo

Yogurt Ranch Dip with Crudités

Ranch dip

For a recent dinner party I wanted to feature something inspiring the tastes of Spring as it’s (hopefully) right around the corner.

Crudités is a little retro but with a delicious dip and some interesting vegetables it can be updated to make for a delicious and beautiful appetizer.  I opted for radishes, fennel, jicama, and baby carrots and for the dip I experimented to come up with a simple and clean version of a ranch dip.

This is such a versatile dip that can also be used as a dressing for salads or condiment with fish (would be great in lieu of tartar sauce).  I’ll be repurposing this dip in a future post so stay tuned for more!

Ingredients:

1 cup yogurt either low fat or full fat for best flavor (I used 1/2 Greek and 1/2 regular)
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 tsp dried dill
1/2 tsp fresh dill
1/2 tsp celtic sea salt
1/8 tsp cayenne pepper

Mix all ingredients in a bowl and allow to sit in the fridge for at least an hour to let the flavors develop.  Prep veggies and if making well in advance store cut veggies in water in the fridge so they stay crisp and fresh.

You can add other fresh herbs of choice – chives, basil, parsley would all be delicious as well if you don’t care for dill.

Enjoy!

Gxo