Guatemalan Guacamole

RECIPE: Guatemalan Guacamole

(serves 6)

Ingredients:

- 4 ripe but not mushy avocados, diced in large cubes

- 2 small tomatoes, diced

- 0.5 (1/2) cup finely chopped red onions

- 1 fresh green chilli, chopped

- 1 bunch chopped fresh cilantro

- 1 lime, juiced

Method:

> put avocados into bowl and mix with lime juice

> mix in other ingredients gently; serve as soon as possible

If you plan to prepare this ahead for a party or gathering later, put diced veggies into the bowl in the order they are listed. Make sure the tomatoes cover the top of the avocado and drizzle the lime juice over top of the works; this prevents the avocado from browning. Do not stir until ready to serve. 

To see the rest of what we did for the Guatemalan lunch, check here. 

Guatemalan Vegetable Salad / Potato & Green Bean

RECIPE: Guatemalan Vegetable Salad / Potato & Green Bean

(serves 6)

Ingredients:

- 1.5 cups shelled squash or pumpkin seeds

- 4 medium tomatillos, husked and quartered

- 0.5 cups roughly chopped yellow onions

- 2 garlic cloves, peeled and crushed

- 1 pound potatoes, peeled and cubed

- 2 teaspoons salt

- 1 pound green beans, cut diagonally into 1-inch pieces

- 1 tsp freshly ground black pepper

Method:

> in a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover; bring to a boil and simmer until tender; drain; set aside

> combine the green beans and remaining teaspoon of salt in water to cover; bring to a boil and simmer until tender; drain; set aside

For the sauce:

> in a large, dry skillet, the pumpkin seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally; remove and let cool

> add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally; remove from the heat and let cool slightly

> pulse the roasted squash seeds in a blender or food processor; add the tomatillo mixture and 0.25 (1/4) cup water; puree on high speed until smooth, adding more water as needed

> season to taste

> combine the cooked potatoes and green beans in a bowl; toss with the sauce and refrigerate for 1 hour before serving

> serve chilled

For a full run-down of the Guatemalan lunch and how things went, go here.

Picado de Rábano / Guatemalan Radish Salad

Picado de Rábano / Guatemalan Radish Salad

(serves 6) 

Ingredients:

- 1 pound radishes, sliced into thin rounds

- 1 bunch mint, chopped

- 1/2 cup orange juice

- 1/4 cup lemon juice (one large lemon)

- salt & pepper to taste

Method:

> slice radishes with a food processor or knife

> mix all ingredients into bowl

> chill for a few hours (or overnight) before serving

For the full posting about the Guatemalan lunch, go here. 

Guatemalan Lunch

In case you were not aware, my husband and I are a little crazy. And we love food.

About a year ago, we stepped in to help out with a lasagna lunch at the church we attend. We brought garlic toast, traditional lasagna, mushroom vegetarian lasagne, and butter chicken lasagna. The full post can be read here.

Since then, we have helped with several lunches. One was a rice bowl Sunday, with options of Korean bul-go-gi, butter chicken, and satay chicken. We also did Christmas dinner, with vegetarian quinoa and cranberry stuffing, turkey and ham, goat cheese mashed potatoes, red and green salad, and gravy, among other things. And there were a few parenting seminars, for which we did Mexican food.

The most recent church lunch was focused on fundraising for a humanitarian project in Guatemala, so we decided to make Guatemalan food. We have never made anything Guatemalan. We have never even eaten anything specifically Guatemalan. This was a first.

See? I told you so... crazy!

We researched, planned, and chose various dishes based on their apparent authenticity, having no first-hand knowledge to rest on.

Armed with recipes adjusted to feed 140 people, $550 worth of ingredients, a car load of kitchen tools, and three volunteers, we set to work.

Here are the recipes, all adjusted to feed 6:


Picado de Rábano / Guatemalan Radish Salad

Guatemalan Vegetable Salad / Potato & Green Bean

Guatemalan Guacamole

Hilachas / Guatemalan Beef Stew

Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce


Kaq Ik / Roasted Pepper Turkey Stew

Subanik / Roasted Aubergine & Mushroom Stew

Frijoles a la Huacha / Dirty Beans

Arroz con Leche / Rice Pudding

Guatemalan Banana Bread

Overall, the lunch was a huge success, which is always nice.  At the end of this month, we will visit Mexico for the culinary adventure after church.  And I am certain the food will be amazing.

Spring Radish Slaw

Nothing says "Springtime" like those classic spring fruit, vegetables, and bright colours.  For me, radishes take me back to childhood - tromping through the garden, on the hunt for a stem large enough to indicate it was time to eat!

I always find the first radishes of the year are mildest, and everything about them returns me to the early '80's, adventuring in the raised garden at the back of our small yard, searching through the marigolds and rhubarb for the first fruits of our gardening work.

I have made this salad several times this week and my kids cannot get enough of it.  The salt, vinegar, and sugar in the dressing gently pickle any "spice" out of the radishes, mellowing them down to their basic flavour.

Seconds and even thirds have been fully consumed before I hear, "Mommy, what else is for dinner?  I don't think I have room..."  Success!

RECIPE: Radish Slaw
(feeds 4-6)

Ingredients:
2 pounds radishes, trimmed
1-2 bunches cilantro or italian parsley
3/4 cup craisins
2 tbsp rice, white wine, cider, or champagne vinegar
2 tbsp brown sugar
1/4 cup mayo
1/4 tsp salt (or so)

Method:
> mix together the craisins, vinegar, sugar, mayo, and salt in your salad bowl
> slice the radishes with a food processor or mandolin if you have either; if not, it's the old fashioned way with a knife and cutting board
> rough chop the cilantro and/or parsley (this salad would also love spring onions)
> toss with the dressing; can be made ahead or to serve; if made ahead, it all turns a gorgeous pink