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Guacamole
1
⁄2 small serrano or
jalapeno pepper,
seeded and cut into
quarters
1 clove garlic, peeled
3 tablespoons loosely
packed fresh cilantro
leaves, if desired
1
⁄4 small onion, peeled
and cut into 1-inch
pieces
3 ripe avocados,
peeled, pitted, and
cut into 1-inch
pieces, divided
2 tablespoons fresh
lime juice
1
⁄2 teaspoon salt
1
⁄8 teaspoon cayenne,
if desired
In chopper attachment bowl with blade, place
serrano pepper and garlic. Insert chopper adapter
into motor body and lock adapter onto bowl. Chop
at Speed 8 for 8 to 10 seconds, or until finely
chopped. Add cilantro, if desired; chop at Speed 8
for 8 to 10 seconds, or until cilantro is well cut.
Add onion; chop at Speed 8 for 5 to 10 seconds,
or until onion is finely chopped.
Add
2
⁄3 of avocados, lime juice, salt, and cayenne,
if desired. Pulse 2 to 3 times at Speed 6, about
4 seconds each time, or until well chopped,
scraping bowl as needed. Add remaining
1
⁄3 of
avocado. Pulse 3 to 4 times at Speed 6, about
4 seconds each time, or until desired consistency.
Cover and refrigerate at least 2 hours before serving
to blend flavors. Serve with corn chips, if desired.
Yield: 14 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 1 g pro, 3 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 90 mg sod.
26
Vegetable Barley Soup
1 medium onion, cut
into 1-inch pieces
2 medium carrots,
peeled and cut into
1
1
⁄2-inch pieces
1 rib celery, cut into
1
1
⁄2-inch pieces
2 small tomatoes,
cored and seeded
1
⁄3
cup fresh or frozen
cut green beans
1
⁄4 cup fresh or frozen
green peas
1
⁄4 cup fresh or frozen
corn
4 cups (1 quart)
chicken or vegetable
broth
1
⁄4 cup medium barley
1
⁄
2 teaspoon dried basil
1
⁄
2 teaspoon dried
marjoram
1 small bay leaf
1
⁄
4 teaspoon salt
1
⁄8-
1
⁄4 teaspoon white
pepper
In chopper attachment bowl with blade, place
onion, carrots, and celery. Insert chopper adapter
into motor body and lock adapter onto bowl. Pulse
5 to 6 times at Speed 4, about 5 seconds each
time, or until coarsely chopped. Transfer vegetable
mixture into large saucepan or Dutch oven.
Set aside.
In chopper attachment bowl, place tomatoes.
Replace adapter; pulse 3 to 4 times at Speed 2,
about 3 seconds each time to chop.
Add tomatoes and remaining ingredients to
saucepan. Bring to a boil. Reduce heat, cover, and
simmer 45 to 60 minutes, or until vegetables and
barley are tender. Remove and discard bay leaf.
Yield: 5 servings (1 cup per serving).
Per Serving: About 100 cal, 3 g pro, 16 g carb,
3.5 g total fat, 1 g sat fat, 5 mg chol, 960 mg sod.