The one-pan meal. Flavorful, easy-to-prepare, and minimal clean-up. I have become an unabashed fan. Two of my favorite one-pan recipes are Moroccan Chicken and Rice and Mark Bittman’s Cannellini with Shredded Brussels Sprouts and Sausage. Both make it into pretty regular rotation on my weekly what-to-cook-for-dinner playlist.
Always on the lookout for more, I was thrilled when Chris Kimball, editor of Cook’s Illustrated magazine, appeared on the third hour of this morning’s Today Show with three one-pan recipes: Greek-style shrimp with tomatoes and feta; Skillet meaty lasagna; and Skillet apple crisp. First up for me will definitely be the Greek-style shrimp, so I’ve included it below.
Three more great reasons to cook at home.
Greek-style shrimp with tomatoes and feta
Chris Kimball, Cook’s Illustrated (Sept. 1, 2010)
- 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons ouzo (see note)
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 1 teaspoon grated zest from 1 lemon
- Table salt and ground black pepper
- 1 small onion, diced medium (about 3/4 cup)
- 1/2 medium red bell pepper, stemmed, seeded, and diced medium
- 1/2 medium green bell pepper, stemmed, seeded, and diced medium
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
- 1/4 cup dry white wine
- 2 tablespoons coarsely chopped fresh parsley leaves
- 6 ounces feta cheese , crumbled
- 2 tablespoons chopped fresh dill leaves
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. Serve the shrimp with crusty bread or steamed white rice.
1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.
Serves 4 to 6
Three recipes to change your life. I originally came across the concept in this past Sunday’s New York Times. The Week in Review section contained a series of articles with the theme “Sustainable Life.” In one piece, Mark Bittman offered a compelling argument for cooking at home (it’s cheaper, healthier, and sometimes faster than eating out), along with three recipes that he believes can change the way we eat and live. It’s a simple premise – cook and eat real food. And Mr. Bittman shows us how to start.
Each includes an extensive list of variations and substitutions so that, should decide to embark upon a cooking adventure, you’ll be able to stretch three meal ideas into a few dozen.
As Mark Bittman said to Meredith Viera on this morning’s Today Show, “What you need is not so much a diet as a way to eat.”
Amen to that.
Published: December 31, 2010
Yield: 4 servings.
2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper.
1. Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
2. Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
3. Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
4. Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes.
Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms.
Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor.
Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile.
Use coconut milk instead of stock; 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor
I was shopping at Whole Foods a couple of weeks ago, when on impulse, I picked up one can of pumpkin (the store had strategically positioned the display at the end of the aisle). Since then, every time I opened the cupboard, this lonely can was staring me in the face, and I was determined to find something to do with it. The obvious solution would have been to make a pumpkin pie, but I’m not a fan of pumpkin pie. I do, however, love apple pie, my mother’s apple pie in particular, but I digress.
A solution arrived in the form of Warren Brown, founder and owner of Washington DC’s CakeLove and Love Cafe, who appeared on the Today Show this morning. Yes, he offered his recipe for pumpkin pie, but even better, he prepared his take on Pumpkin cheesecake. Now, that’s a pumpkin dessert about which I can get excited. And there was a Pumpkin clove pound cake with Cream cheese icing, which sounds pretty fabulous as well. In fact, they both have such great potential that I’m not sure which dessert to choose for my single can of pumpkin.
The cheesecake recipe is included below, and here’s the link to the Today Show site where you can find the recipes for all three desserts. And, if you’ve not heard of Warren Brown, he has an amazing story to tell about how he found his passion. It’s an inspirational a read.
But, back to food … pick your perfect pumpkin dessert and get cooking!
Recipe: Pumpkin cheesecake
- For the graham cracker crust
- 3 ounces unsalted butter, melted
- 5 ounces graham crackers, crushed into powder
- 3 tablespoons super fine granulated sugar
- 1/2 teaspoon dry ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon sea salt
- For the pumpkin cheesecake
- 1 1/2 pounds Philly brand cream cheese
- 10 ounces (1 1/4 cups) super-fine granulated sugar
- 1/2 teaspoon dry ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves, freshly ground
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon allspice (powder)
- 1/2 teaspoon sea salt
- 1 15-ounce can of pumpkin (unsweetened)
- 1 tablespoon vanilla extract
- 2 teaspoons dark rum (optional)
- 1 tablespoon lemon juice, freshly squeezed
- 5 eggs (large)
- 1 cup heavy cream
To make the graham cracker crust:
Pre-heat the oven to 300 degrees and set the rack on the middle shelf.
Stir to combine graham crackers through salt in a bowl. Drizzle melted butter over ingredients and mix until evenly moistened.
Spray bottom and interior sides of one (1) cake pan (9-inch-by-3-inch) or individual baking dishes with non-stick spray.
Scoop crust ingredients into pans and press down evenly until smooth. Use a flat bottom tool for best results (we use a baking mallet).
Bake until fragrant and browned at the edges, about 15 minutes. Remove and cool on counter.
To make the cheesecake:
Prep ahead of time to remove some of the water content from the canned pumpkin:
Double fold plain white paper towels on a cookie sheet. Scoop pumpkin onto the towels and spread to height of 1/2 inch. Cover with single layer of paper towel; let sit for 30 minutes.
Whisk to combine the pumpkin, lemon juice and vanilla extract in a medium bowl. Set aside.
In a stand mixer with the flat beater, beat to smooth out the cream cheese on slow to medium speed for about 1 minute.
Combine sugar through salt in a medium bowl and whisk to blend.
Scrape cream cheese from sides, reduce mixer to lowest speed, add sugar mixture one third at a time. Allow each scoop to incorporate thoroughly before proceeding. To avoid aerating the batter, don’t run mixer on higher speeds than low.
Add the pumpkin mixture 1/4 cup at a time, waiting between additions for the contents to combine with the base batter.
Add the eggs one at a time, waiting between additions for the contents to combine with the base batter.
Add the cream in a slow drizzle. Stop the mixer, scrape the sides and run on low for another 20 seconds.
Pour the batter into the prepared pans filling no more than 3/4 of the way. (The 9-inch-by-3-inch pan should hold one recipe with room to spare at the top. Higher pan helps protect from undue browning across the top.)
Place the filled cake pan in a roasting pan with high sides and place on the rack in the preheated oven. Pour enough steaming water between the cake pan and roasting pan to come about 2/3 up the side of the cake pan. Bake until the center is slightly wobbly when the pan is shaken, about 80 to 90 minutes.
Turn off heat, prop oven door ajar, and leave alone for 60 minutes.
Remove pan from water bath and cool on the counter until it’s room temperature. Cover in plastic wrap and refrigerate for at least 4 hours.
Remove from the cake pan by warming the bottom, either over an open flame for a few seconds or in a water bath. Place parchment, plastic wrap or wax paper over top of the cake before inverting to remove the cake. Quickly turn over to place on a cake plate.
Serve chilled with freshly whipped cream or ice cream of choice.
The air is cooler now. It readies me for Sunday afternoons spent cooking up a pot of something, the aroma filling the apartment, heaven.
I was casting about for a new vegetable soup recipe when, as luck would have it, Mark Bittman appeared on the Today Show with what he claims is The best vegetable soup ever, no kidding. I’ve included the recipe below. He also prepared a chunky Roasted butternut chowder with apple and bacon. Both recipes are from Bittman’s new tome, “The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living.”
Like the Tuscan Ribollita that I posted back in March, these soups are not merely a starter, they’re a meal. Do as Mark Bittman suggests in the segment, add a hunk of good, crusty bread and a glass a fruity red wine, and call it dinner.
Recipe: The best vegetable soup ever, no kidding
Mark Bittman, New York Times columnist and author of “The Food Matters Cookbook”
- 3/4 cup olive oil, more or less
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- Salt and freshly ground black pepper
- 1 bunch parsley, washed and chopped, thick stems discarded
- 2 or 3 cabbage leaves, chopped
- 1 bunch chard, preferably white, washed and chopped
- 1/4 cup tomato paste
- 3 to 4 cups cooked white beans, like cannelloni, with their liquid if possible
Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.
Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.
Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.
Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.
Add the tomato paste and stir.
Mash the beans so that they’re about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.
Makes about 10 servings
Yes, I know, you hear the word “risotto” and you immediately think “endless stirring” or “too difficult” or “not worth the effort.” I am here to be you to tell you that none of these things is true.
You can believe me, because I used to feel exactly the same way. That was until I was living in South London and had a flatmate who thought nothing of using whatever happened to be in the cupboard or refrigerator to cook up a pot of the tasty stuff, usually while coming and going from the kitchen, and generally doing other things. Of course, my competitive side emerged; if she can do it, so can I. And I discovered, I could. And you can too.
While I have a couple of favorites (shrimp with fennel, and mushroom), there was a cooking segment on this morning’s Today Show which got me on the risotto theme, so I’ll stick with their suggestion for today. It sounds amazing, it’s healthy, and it’s seasonal to boot: Pumpkin Risotto, courtesy of Beau MacMillan, executive chef of Sanctuary on Arizona’s Camelback Mountain. The recipe is included below.
The one piece of advice I will give – picked up while watching a video of Mario Batali preparing risotto – is, as you add the stock (the liquid) to the arborio rice, do not let it absorb all the way before adding more; leave a little excess liquid when you add the next ladle. I don’t know why it works, but it does. Your risotto will be al dente (as it should be).
Recipe: Pumpkin risotto
- 1/2 cup extra virgin olive oil
- 1 cup onion, finely chopped
- 1 bay leaf
- 2 cups Arborio rice
- 1 cup dry white wine
- 4 cups hot chicken stock
- 2 cups fresh pumpkin juice
- 1 each medium pumpkin, peeled, roasted and pureed (reserve one cup)
- 1 cup diced pumpkin
- 1/2 cup grated parmesan
- 1/2 cup mascarpone
- 4 tablespoons unsalted butter, cut into small pieces
- 2 ounces fried sage
- 2 ounces sage pesto
In a medium-size heavy saucepan, heat the olive oil over medium-high heat.
Add the onion and bay leaf and saute, stirring continuously, just until softened, which takes about three to four minutes.
Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
Add the diced pumpkin and pour in small amount chicken stock and pumpkin juice and stir.
Cook and allow rice to absorb. Repeat until all the liquid has been used.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn’t simmer anymore.
Stir in the parmesan, mascarpone and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
Garnish with fried sage and a dollop of sage pesto.
A couple of weeks ago, April Bloomfield made a visit to the Today Show. I meant to write a post back then, but for some reason that to-do fell to the bottom of the list. As interest in her new, eagerly-anticipated eatery, The John Dory Oyster Bar in the Ace Hotel, heats up, I was reminded of her appearance on the show. Her food offering that day? A twist on the classic Greek Salad. Think chickpeas, lentils, feta cheese, cilantro, and some fabulous spices.
As you patiently await the arrival of the new John Dory, you might want to give this recipe a try.
Recipe: Chickpea, lentil and feta salad with cilantro and grilled chili
- 2 15.5-ounce cans chickpeas, carefully rinsed so as not to displace husks
- 2 cups cooked French lentils, chilled and carefully rinsed
- 1 bunch cilantro, picked; preserve delicate stems
- 4 ounces of goat’s milk feta
- 1.5 tablespoons toasted freshly ground cumin
- 2 tablespoons kosher salt
- 3 tablespoons fresh-squeezed lemon juice
- 2 tablespoons tahini
- 2 Holland chilis
- 1/2 red onion, sliced thin
- 1/2 cup olive oil
For the chickpeas and lentils:
In a bowl, combine cooked lentils, chickpeas, salt, two tablespoons of lemon juice, tahini, olive oil and cumin.
Fold ingredients together carefully so as not to break up the chickpeas. Taste and adjust seasoning if necessary. The chickpeas and lentils should be creamy and evenly seasoned.
Grill the Holland chilis until charred on all sides. Place in a bowl tightly covered with plastic wrap. Once cool, remove seeds and skin. Place in a bowl drizzled with a bit of olive oil.
In a separate bowl, combine cilantro and red onion. Dress with remaining lemon juice, a pinch of salt and drizzle of olive oil.
To assemble salad:
Just before serving, gently stir chickpeas and lentils, spoon onto serving platter or bowl.
Carefully place dressed cilantro and onions on top, crumble feta evenly over cilantro, dot with grilled chilis and finish with a drizzle of olive oil.
Makes four servings
I am a fan of Giada De Laurentiis. She clearly loves food, loves to eat, and always makes everything look easy. And, without fail, her recipes are delicious.
This morning, on the Today Show, she prepared three simple pasta sauces: Thyme butter sauce (served with any kind of ravioli); Vodka sauce (great with spaghetti or penne); and Spicy pesto sauce (with rigatoni, served cold as a side, or add cooked shrimp or chicken to hearty it up). Here are the recipes.
Recipe: Thyme butter sauce
Giada De Laurentiis
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper
Melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.
Recipe: Vodka sauce
Giada De Laurentiis
- 3 cups marinara sauce
- 1 cup vodka
- 1/2 cup heavy cream at room temperature
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
In a heavy, large skillet, simmer the marinara sauce and vodka over low heat, stirring often, until the mixture reduces by one fourth, about 20 minutes. Stir in the cream and continue to simmer over low heat until the sauce is heated through. Remove the skillet from the heat and stir in the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Season the sauce with more salt and pepper to taste.
Recipe: Spicy pesto sauce
Giada De Laurentiis
- 1 cup chopped walnuts
- 2 cloves garlic, coarsely chopped
- 1 (2- inch) red or green jalapeno pepper, stemmed and coarsely chopped
- 2 cups grated asiago cheese
- 2 teaspoons salt, or more to taste
- 1 teaspoon pepper, or more to taste
- 2 cups (3 ounces) baby spinach
- 3 cups (3 ounces) arugula
- 1/4 cup olive oil
In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
I caught bits of the Today Show this morning, the important bits that is, the food bits. There were two cooking segments, the first of which was all about grilled meat. I don’t eat red meat often, so when I do, it’s got to be great. This recipe for Marinated skirt steak by the Food Network’s Alex Guarnaschelli fits the bill, or at least it looked like it did, and Natalie Morales and Lester Holt appeared to concur. I love the marinade (Worcestershire sauce, toasted fennel seeds, fresh rosemary, and garlic) which is applied after you sear the steak for the first time. I also love the feta cheese, red wine vinegar, oregano mixture that you spoon over top of the sliced steak after searing it for a second time (perfectly medium-rare). I’ve included the recipe below.
In the same segment, Alex Guarnaschelli also prepared Roasted pork “rack” with spicy harissa, which also looked delicious.
Then, an hour later, along came Michael Lockard, executive chef for the USTA National Tennis Center (fitting, as it is currently the US Open), with his recipe for a Lobster roll with lemon aioli. Apparently, it’s a favorite with the athletes and tennis fans, alike.
Recipe: Marinated skirt steak
- 4 tablespoons canola oil
- 1 1/2 pounds of skirt steak
- 6 cloves garlic, peeled and grated on a vegetable grater, micro plane or garlic press
- 2 tablespoons Worcestershire sauce
- 2 “sprigs” fresh rosemary, stemmed and coarsely chopped, about 2 teaspoons
- 2 teaspoons fennel seeds, lightly toasted and crushed
- Kosher salt
- 4 ounces Feta Cheese, crumbled
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 2 tablespoons extra virgin olive oil
Marinate the steak:
Heat a cast iron or heavy bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet.
Cook it on the first side for 1 minute and then turn it on the second side for another minute.
In a small bowl, stir together the garlic, Worcestershire Sauce, rosemary and fennel seeds. Remove the steak from the skillet. It will still be barely cooked.
Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to “rest” for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
Prepare the vinaigrette:
In a small bowl, combine the Feta cheese with the red wine vinegar, oregano and olive oil. Stir to blend. Set aside.
Finish the steak:
When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
Heat the skillet again and add the remaining oil. Sear the steak again and cook to desired temperature.
For medium rare, cook for 3-4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural “grain” of the meat to tenderize.
Top with the Feta dressing. Serve immediately.
I was out for my daily walk and thinking about avocados, specifically, my craving for a perfectly ripe avocado, cut open, sliced into bite-size pieces, and spritzed with fresh lemon juice and sprinkled with just a bit of salt. This is my favorite way to eat an avocado. (Lime juice works well too.) It’s flavorful, rich, creamy, and refreshing, and, yes, it’s good for you. (And, yes, I love Bosc pears as well, hence the photo.) This is what I call a simple pleasure.
However, you may be looking for another, more creative way to get your avocado fix. If you’ve read this blog before, you’ll know that I’m a big Mark Bittman fan. His recipes are simple and he makes it look easy. As coincidence would have it, he was on the Today Show this morning, where he prepared 3 Cool, no-cook summer dishes, one of which included avocado. I’ve included that recipe – Crab-stuffed avocado halves – below. The other two – Cantaloupe soup with prosciutto and Shrimp and mango romaine rolls – can be found on the Today Show website, where you’ll also find a video of Mark Bittman’s segment during which he prepares all three dishes.
As always, eat well!
Recipe: Crab-stuffed avocado halves
Chef: Mark Bittman
- About 1/2 pound cooked crabmeat
- 2 to 3 tablespoons freshly squeezed lime juice
- 1 teaspoon grated lime zest
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 small fresh hot chile (like Thai), seeded and minced
- Salt and freshly ground black pepper
- 2 large avocados
1. Pick through the meat to remove all remaining shell, being careful not to shred it too finely. Gently toss the crab with the lime juice, zest, cilantro and chile, and season with salt and pepper. If you have time, refrigerate for 1 hour, stirring occasionally.
2. Cut the avocados in half lengthwise and remove the pit. Fill the center with the crab salad and serve garnished with more cilantro.
Makes: 4 servings. Time: About 10 minutes.
This is the launch of Food Seriously’s “Tip of the Week.”
Today, the tip comes courtesy of Bethenny Frankel - Real Housewife of New York, Celebrity Natural Food Chef – who appeared on the Today Show with Kathie Lee and Hoda to discuss the “Skinnygirl” way to get through Memorial Day. If you’re a guacamole lover, this is for you. She calls it Low Fat Mock-a-Mole.
Her suggestion: take your favorite guacamole recipe and substitute half of the suggested amount of avocado with frozen green peas. Thaw them, mash them up, and stir them in. You’ll reduce the fat and calorie count of the guacamole, and add nutritional value. Ms. Frankel claims, and Kathie Lee and Hoda concurred, that you can’t taste the difference. Serve with baked, multi-grain tortilla chips. Check out her recipe.
If you are in need of another guacamole recipe, try this one by Bob Cody on AllRecipes.com. It has all of the ingredients that make great guac – cilantro, lime, cayenne pepper – and now you can cut the fat with 1-1/2 avocados and a cup of defrosted, mashed frozen peas.