I'm in a bit of a dilemma because I still love to eat but have less time to cook or seek out recipes. Guess I have to go back to my college adage: work smart, not hard.
Guacamole with crumbled bacon
I love a good avocado. I love bacon. I love them together! So why on Earth had I not done this before?
For 4-6 people as a light snack or 3 as filling sandwiches
1 extra large or 2 small avocados
1/2 cup fresh salsa (or more, to taste)
2 large strips bacon, microwaved until crisp (2 min.) and blotted dry
thin bread for spreading or sandwiches
butter or romaine lettuce
Scoop flesh from avocado skin and pit into a small bowl. Cut some in chunks and mash some. Stir in salsa, incorporating until the mixture turns green from avocados. Crumble bacon over avocado mixture.
Spread on bread or create a wrap with large pieces of bread and lettuce.
Pickled onions
These are great on hot dogs, with fried whole fish, falafel, black-eyed peas and grilled meat or veggies, like fajitas or jerk. Can replace pickles and reheat well.
1 medium sweet or red onion (red is prettier!)
1/2 cup or less vinegar that isn't too sharp, like rice or white balsamic
dash of salt and pepper, if desired
Thinly slice onion or use slicer blade in food processor. Place in a shallow glass bowl--Pyrex pie plate or Corningware ceramic work well.
Pour vinegar over onion so they are halfway immersed. Microwave for two to 2.5 minutes. Flavor is enhanced if you wait five minutes. Or you can season to taste right away and use as a pungent garnish.
Shrimp with parsley and garlic
This will be garlicky, so do this among good friends and family! Feeds 6 with a lot of other foods; 4 if they are greedy
1 pound peeled, deveined raw medium shrimp (1 used 31-40 size)
salt-free seasoning
1 tsp. liquid smoke, if desired
1/3 cup light olive oil
5 cloves garlic, skin removed
1/2 bunch parsley, stems removed
salt, black pepper and hot pepper to taste
If frozen, make sure you allow at least 30 minutes for shrimp to partially thaw. Add seasoning and liquid smoke to shrimp in a large bowl with resealable lid. Process garlic and parsley in food processor, use a mortar and pestle or roll up parsley and cut with a sharp knife and mince garlic. Add to shrimp and mix to cover shrimp surface. Cover and set aside 15-30 minutes.
Use a wok, cast iron pan or other pan that gets really hot. Heat just over half the oil in the pan on high heat. Add 1/3 to half of shrimp. Make sure it sizzles and gets a little browned, then work quickly to turn over. Sprinkle a little salt; cook the other side until it just turns from grey to pink. Remove with tongs or spoon that won't scratch. Add oil when necessary and work in batches to saute. Pour any remaining garlic from marinating in pan and cook, then pour over shrimp. Season again to taste.
Hard root beer
Caiprinha season is just making its way in. Until then, here's a great way to use Cachaça--sugar cane liquor.
tall glass
ice cubes or ice cream
1 can high-quality root beer with sugar, not corn syrup
1-2 ounces Cachaça
dash vanilla extract, if desired
In glass, add ice or ice cream. Slowly add root beer, then cachaça then vanilla. Swirl or mix with spoon and enjoy!
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