Guacamole; 3 Questions

1) What is your favorite guacamole recipe?

2) What methods of guacamole storage/preservation have you found to be effective in combating The Brown?

3) How much guacamole can one reasonably consume in a single day on a 40/30/30 diet of 1,500-1,600 allotted daily calories?


Why yes, I do have a craving.

Here in Mexico we do not put tomato in the guacamole, because it causes it to oxidize really fast and everything turns watery and brown. Many people leave the avocado stone in the guacamole and others put a thin film of oil on the top. I keep guacamole in an air tight container where it stays in the fridge more or less ok. After about a day there is nothing one can do to keep guacamole from turning brown. But giving it a good stir makes the brown disappear, because usually ( if the guacamole is not too old ) it is just the top that is unsightly.
I go by counting half a plain, small avocado at 125 calories . I don't know how much guacamole has, because I almost never eat it to avoid the chips. Only you can know how much of your daily calorie count you want to spend on avocados.....:o), but I imagine that a fair amount of guacamole with vegetables is a healthy meal. Maybe not every day, but occasionally.

What!?!?!?!??!?! No one is chopping up a Jalapeno!?!??!

I always put Jalapeno in mine!! you gata have the Jalapeno!!!

Have you guys tried the hungry girl version? I use thawed frozen Peas though and don't put in the yogurt. My fiance LOVES it and its almost better than just avacado! It is alot lighter tasting I know Avacado is a good fat, but you can eat more of this for sure

One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium avocado's worth)
1/4 cup fat-free plain Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground cumin
1/8 tsp. chili powder
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeños, additional salt and black pepper

I freeze my leftover guac in single servings until the day I'm ready to eat more. It never turns brown and it's just as yummy as the first day.

huh, it never occurred to me to freeze it. :flowerforyou: I've been trying to find a way to keep some at work for my sandwiches without having to buy anything pre-made with preservatives.

The Cantina Laredo copycat recipe:

Haas (small, dark green) ripe avocadoes
1 plum tomato chopped
1/4 piece of a small red onion chopped
1 fresh jalapeno pepper, seeded & chopped
Fresh juice of 1 lime
1/4 teas. Sea salt, pepper
Fresh Cilantro (about 1 T chopped)
sprinkle of garlic powder
Directions
First squeeze a good amount of fresh lime (about 2 T) into a wooden bowl. Add your sea salt, pepper, garlic powder & mix. Add avocado, jalapeno, tomato, onion, cilantro (reserve a tiny bit of each to garnish middle/top). Serve immediately with warmed tortilla chips. Mmmmm


Read more: http://cookeatshare.com/recipes/cantina-laredo-guacamole-recipe-515680#ixzz2SXk4C1fZ

Here's my fave recipe:

1 whole Avocado, diced
½ cups Sweet White Corn
½ whole Red Bell Pepper, Diced
¼ cups Black Beans
¼ cups Jicama, Diced
½ cups Onion, Diced
½ teaspoons Salt
1 whole Serrano Pepper, Diced
Handful Of Cilantro, Chopped
½ whole Lime, Juiced

I could eat guacamole everyday and frequently do, I just skip the chips. Right before I store leftovers I add a little extra lime juice, give it a good stir, add back in the pit and use press and seal that you press down firmly directly onto the guacamole. Works like a charm.

Not sure how much you can safely eat, but avocados are full of healthy goodness. Enjoy!

I like it when someone else makes it for me...and what is this brown you speak of?

I forget the 3rd question because now I want to eat nothing but guac for the rest of the day!

Avocado
Pico de gallo (pre done because I'm lazy)
Lime juice
Salt.

Combine in a bowl with whatever implement of destruction most suits you. I find that a pastry cutter works well.

I wouldn't know how to keep it from going brown because it never lasts that long.

Garlic, Onions, and Lime Juice. Smothered on steak! Awesome.

avocado, tomato, onion, jalapeno, lime zest, lime juice, fresh cilantro, black pepper, salt, cumin.