Saturday, May 14, 2011

Greek Guacamole

Hello, everyone! This is my 69th blog post....SEXAYYY.

Anyways. In my experiments with cooking, I have always found it fun to combine different flavors and ethnicities depending on what I have on hand and what I love. My Greek Guacamole is quite literally a cultural mash-up (har har har).

Normally, you wouldn't think of combining Greek and Mexican. But these cultures have more in common than you might think: both wear gold neck chains, both have dark hair and mustaches (the men and the women,) and both have cute little grandmothers who cook lots of food:

This recipe is a five ingredient delight that takes five minutes to whip up for a great healthy snack. And it's perfect for the next time you host a toga party fiesta! :-/

  • 1 avocado

  • 1 capful of lemon juice. Takes the place of lime juice for keeping the avocado from browning, plus adding nice acidity and bright flavor. Feel free to use fresh if you have it.

  • 1/2 tsp. bottled minced garlic. I like using the bottled kind for convenience, and also because the oil in the bottle helps flavor all the guacamole.

  • 1/2 tsp. Greek seasoning. This stuff is delicious and has things like oregano, lemon peel, and other goodies.

  • 2 tbsp. feta cheese. Or if you are like me, a giant handful.
You can also feel free to add diced tomato or olives if you like them. Avocados have such a nice mild flavor and are a great blank canvas for anything you want to add to them.


Slice your avocados in half, working your knife around the pit. Then pop out the pit and use a spoon to scoop out the flesh into a small bowl. (Gross! Flesh!)

Add the lemon juice, garlic, and Greek seasoning to the avocado and mash everything with a potato masher or a large spoon.

Cooking for One TIP: If you are making this ahead of time for a party, lay a sheet of plastic wrap directly on the surface of the guacamole to prevent it from turning brown and yucky.

Sprinkle the feta on top and serve with baked pita chips. Enjoy!

Friday, May 6, 2011

Roasted Fish with Tomato Basil Cream Sauce

Aaand we're back! I actually have a good excuse for this insanely prolonged absence...I moved to Colorado.

In the process of moving, finding an apartment, and moving into said apartment, my diet has mostly consisted of fast food and Lean Cuisines. And, since my new job is marketing for a company that works with many food brands, I have also been surviving off work-related food. My first assignment for Wendy's: eat everything.

In the interest of hearkening back to my roots with this blog, today I have a recipe that is fast (15 minutes) and easy (six ingredients). I have also sprinkled a couple tips throughout. Enjoy!


  • 1 fish filet. You can use pretty much any fish you like...I used swai. I had never heard of swai, but apparently it is a Vietnamese catfish, and it was the cheapest fish at the grocery store. Good enough for me!
  • Handful of cherry tomatoes. I had some leftover from a veggie party tray. Ghetto?
  • 1/3 cup cream. I used half and half but you could use whipping cream or heavy cream.
  • 1 tbsp. jarred basil pesto. It's not cheap, but it lasts forever and has so many delicious flavors in just one ingredient.
  • 1 tbsp. tomato paste
  • 1 capful of lemon juice. I just use the bottled kind for ease.
  • A bit o' olive oil, salt, and pepper. Yeah, I said this was six ingredients, but I consider these ones freebies.
The great thing about this recipe is that the pesto and tomato paste are both pantry/fridge staples that add so much flavor in just a small amount.

Cooking for One
If possible, try to buy tomato paste that comes in a tube instead of a can. It is so densely flavored that you will only need a little bit for a recipe, especially if you are cooking just for yourself, and it sucks to have to buy a whole can and then throw it out. The tube just stays in your fridge and lasts almost indefinitely.


Preheat your oven to 425 degrees. Cooking for One TIP: When baking or roasting something for yourself, use the toaster oven instead! It saves on the energy bill and takes much less time to heat up, which means you get to nom sooner.

Cover a small baking sheet with aluminum foil and lay your fish on it. Cut your cherry tomatoes and half and lay them around the fish.

Drizzle the fish and tomatoes with olive oil and sprinkle with Salt 'n Pepa to taste.

Put the fish and tomatoes in the oven to roast at 425 degrees. Meanwhile, you can make your sauce! Mix together the cream, lemon juice, pesto, and tomato paste in a small saucepan over medium low heat and let it simmer away while your fish cooks.

After about 15 minutes, your fish should be opaque and flake easily when you stick a fork in it, and your tomatoes roasted to sweet delicious perfection.

Put the fish and tomatoes on a plate and drizzle the tasty sauce over them. Buon appetito!