3 avocados (I used 4)
1 lime, juiced
1 tsp. salt
1/2 cup diced red onion
3 T chopped fresh cilantro
2 plum tomatoes, diced (I had Roma)
1 tsp. minced garlic
1 small to medium Jalapeno, chopped (if you like it hot, use more)
Mix onion, cilantro, tomatoes, garlic and jalapeno in a small bowl. In medium bowl, mash together the avocados, lime juice and salt. Add onion mixture to the avocado mixture, stirring well. Refrigerate for one hour for best flavor. Store with plastic wrap pressed down on the guacamole to prevent browning.
We picked up some red lentils at the Ethiopian market in the Twin Cities at Teme's last doctor's appointment, so I wanted to try something new. I found this recipe in Cooking Light. Scott and I loved it, the kids probably wouldn't care if we didn't have it again but what do they know! Noelle has some vegetarian friends so I am going to store the leftovers to heat up when they come over next. Tomorrow I plan to try injera for the first time, I'll let you know!!
Red Lentil-Rice Cakes with Simple Tomato Salsa
3 cups finely chopped plum tomato (I used Roma)
1/4 cup chopped fresh basil (I used about a tsp. dried, the store was out of fresh)
1 Tablespoon balsamic vinegar
2 teaspoons capers
1/4 tsp. salt
5 cups water, divided
1 cup dried small red lentils
1/2 cup uncooked basmati rice (I used quick cooking brown rice, I swear I bought basmati...)
2 tablespoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 tsp. fennel seeds, crushed
2 garlic cloves, minced
3/4 cup shredded mozzarella cheese
1/4 cup dry breadcrumbs (I had Italian seasoned so I skipped the following spices)
1 tablespoon chopped fresh basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 large egg white, lightly beaten (didn't realize until just now...I was in a hurry and used whole eggs)
1. To prepare salsa, combine first 5 ingredients; set aside at room temperature.
2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover , reduce heat, and simmer 18 minutes (or according to package directions if you use brown rice). Cool 10 minutes. ( I skipped that step.) Add rice to lentils.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. (Again, I skipped that step.) Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes. (Guess what? Who has time for all this sitting around!)
5. Wipe skillet clean with paper towels. (Or get out your griddle.) Heat 2 teaspoons olive oil in skillet over medium heat. (or spray if using griddle) Spoon half of rice mixture by 1/3 cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Repeat with rest of batter. Serve with salsa.