Salsa

Chips and salsa are one of my favorite things to eat.  As a result, we eat Mexican food at least once every 10 days.  This salsa is so easy to make and gives you the flexibility to make it chuncky or smooth with just one flick of the switch.

1 (14.5oz/425g) can whole or chopped tomatoes
1 clove garlic, minced
2 teaspoons fresh lime juice
1 teaspoon salt
1/2-1 jalapeño chile, minced
2 tablespoons chopped fresh cilantro (coriander)
1 (14.5oz/425g) can peaches or mangos, drained

Place all ingredients in a blender or food processor.  Blend on low speed for 1-4 seconds, depending on desired consistency.  Adjust flavors as needed.

Sweet Popcorn

We often went to the drive-in theatre when I was growing up.  We always made large bags of fresh popcorn to take with us.  Now I crave it when we´re watching movies at home.  Since we´ve been trying to eat healthier the last few years,  I wanted to find something other than the store bought, unhealthy microwave popcorn and found this fast and easy recipe at simplyrecipes.com earlier this year. We prefer sweet to buttery popcorn, so I´ve modified it to fit our tastes. The whole family just loves it! 

Tip: Additional toppings: melter butter and salt, cayenne pepper, parmesan cheese, chili pepper, curry powder

3 tablespoons oil
1/3 cup popcorn kernels
1 3-quart covered saucepan
flavored powered sugar, cinammon or maple flavored ones are great

Heat the oil in saucepan on medium high heat.

Put 3 or 4 popcorn kernals into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.  Cover, remove from heat and count 30 seconds.  (This kids always help with this part!) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernals to a near-popping temperature so they all pop at the same time, when returned to the heat.

Return the pan to the heat.  Once the popping starts vigorouly, gently shake the pan by moving it back and forth over the burner.  Try to keep the lid slightly ajar to let the steam from the popcorn release.  Once the popping slows to several seconds between pops, remove from heat and dump immediately into a bowl.

Season with powdered sugar to desired taste.

Makes 2 quarts

Guacamole

Mario and I love this guacamole!  But, when the kids see it they about die.  "Oh, no...I don´t like it...please don´t make me eat it."  Last night we had Mucho Nachos and Jonah wanted to help with dinner.  He spooned the avocado into a bowl, mashed it, and added most of the ingredients himself.  He even chopped some of the cilantro.  When I told him he needed to taste it to make sure we didn´t need to add anything else, he said, "It´s delicious!".  During dinner he kept asking for more guacamole.  So, if your kids don´t like something, try having them help make it!

Tip:  Add 1/2 of the jalepeños, cilantro and lime juice, taste and add more as your taste desires.

1 or more tablespoons jalepeño chiles, finely chopped
1 clove garlic, minced
2 ripe avocados, halved, pitted and peeled
1 large, ripe tomato, finely chopped
1/4 cup lightly packed cilantro (coriander) leaves, finely chopped
1 tablespoon fresh lime juice
Salt to taste

Mash the chiles and garlic with a fork to form a paste.  Add the avocado and mash until incorporated.  Stir in all but 2 tablespoons of the tomato.  Mix in the cilantro and lime juice.  Season to taste with salt.  Adjust other seasonings to taste. Let stand for 5-10 minutes before serving.  Sprinkle the guacamole with the remaining tomato and serve.

Makes approximately 2 cups, depending on the size of the avocados.