Loading... Please wait...

Blog - chef charles knight

Guacamole and Tomato Salsa

Posted by

SHARE

Guacamole

EQUIPMENT: French chef knife, cutting board, medium stainless mixing bowl

Guacamole

PREPARATION TIME: 15 minutes – Makes 8 servings

2 ripe avocados

1 small onion, minced fine

1 clove garlic, minced and using the side of the knife, mashed into a paste

1 fresh lime, juice thereof

½ teaspoon ground cumin

1 plum tomato, peeled, seeded and diced

3 tablespoons fresh coriander, chopped or cilantro

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.

NOTE: Guacamole can be prepared in advance and kept chilled and covered.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.

Tomato Salsa

EQUIPMENT: French chef knife, cutting board, medium stainless mixing bowl

Tomato Salsa

PREPARATION TIME: 15 minutes – Makes 8 servings

1 pound (460 g) plum tomatoes, peeled, seeded and chopped (instructions below)

1 small onion, minced fine

1 tablespoon lime juice, fresh squeezed

2 tablespoons fresh coriander, chopped (optional)

1 jalapeno chili, seeded and minced

In a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow salsa stand for about 30 minutes.

NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.


How to Peel & Seed Tomatoes

Equipment: large mixing bowl, 4-quart stockpot, paring knife, slotted serving spoon, large mixing bowl

In the mixing bowl, prepare an ice bath of ice and water. Add ice as needed to stay cold.

Fill the 4-quart halfway water and bring to a boil over medium-high heat. With a paring knife score an X across the top stem of the tomatoes. Using a slotted with long handle, place tomatoes in boiling water, 1 to 2 minutes, or until the skin at the X begins to peel back slightly. Using the slotted spoon, quickly remove tomato to ice bath.

Using the Paring knife, beginning at the X, peel the skin from the tomato. With a French chef knife slice the tomato in half and scoop out the seeds with a tablespoon.

Plum tomatoes peeled and seeded can be used in a variety of tomato based recipes.

SHARE

View Comments


Veal Chops with a Red Wine Sauce reduction

EQUIPMENT: French chef’s knife, cutting board, 13 inch French skillet – for special discount at www.healthcraft.com use coupon code VCHOPS at checkoutPREPARATION TIME: 30 minutes – Makes 4 servingsFrom Chef Charles Knight’s Bestselling Cookbook “Healthy Meat and Potatoes”4 (1½-inch-thick) veal chops1 medium shallot, finely minced2-3 cloves garlic, finely minced1 teaspoon finely mince rosemary leaves½ cup red wine¾ cup Low-Sodium Brown Veal Stock (page 219 Healthy [...]

Read More »


Parmesan Mashed Potatoes with Spinach

EQUIPMENT: Vegetable brush, measuring cup and spoons, 2-quart covered saucepan, French chef's knife, cutting board, mixing bowl and potato masher or electric mixerPREPARATION TIME: 40 minutes - Makes 5 or 6 servingsFrom Healthy Meat & Potatoes cookbook by Chef Charles Knight3 medium red potatoes2 cups fresh spinach, washed, stems removed and chopped2 tablespoons Low-Sodium Chicken Stock (page 217) or low-fat milk2 tablespoons [...]

Read More »


Low-Sodium Brown Veal Stock

EQUIPMENT: Butcher knife, French chef's knife, cutting board, 13-inch French Skillet, 6½ -quart stockpot, 6-quart steamer/spaghetti basket, large serving spoon, 4-ounce ladlePREPARATION TIME: 4 hours – Make about 8 cupsFrom Chef Charles Knight’s bestselling cooking “Healthy Meat & Potatoes”3 to 4 pounds meaty veal bones, meat and trimmings2 onions, coarsely chopped2 carrots, coarsely chopped2 stalks celery, coarsely chopped2 tablespoons tomato pasteAbout [...]

Read More »




chat iconOur newsletter

Recent Updates