When I'm famished, there are certain foods that I long for. These are cravings that are ingrained into my fiber. Chocolate cake. Grits. Thick and creamy Italian hot chocolate. Warm, crusty bread with sweet butter. Extra sharp English cheddar.
The Husband patiently listens to my laundry list of wants when I'm starving. Usually I'm not whining out my requests, but you know, I'm hungry and I can't say for certain if whining isn't involved. The Husband, nice guy that he is, would be willing to accommodate my needs but rarely do I have a delicious chocolate cake sitting around right when my almost insatiable chocolate cake desire strikes.
So, I adjust my cravings in relation to what I have on hand. Today I had no chocolate cake. I did have two perfectly ripe avocados. Thus an overwhelming need for guacamole inserted itself into my psyche.
Fresh and simple. A craving quencher.
Here's our recipe:
2 ripe avocados, peeled and deseeded
2 1/2 T purple onion, finely diced
1 t minced garlic
1 t salt
juice of half a lemon
1/4 C of cilantro, chopped
In a bowl, mash your avocado flesh until no large lumps remain. Add your onion, garlic, salt, lemon juice and cilantro. Mix until combined.
Allow your guacamole to rest and for the flavors to meld while you are baking up your homemade tortilla chips.
Homemade Tortilla Chips
1 package small, flour or corn, tortillas
1/3 C olive oil
2 cookie sheets
Preheat oven to 400℉.
Lightly brush olive oil onto both sides of your tortillas, stacking them on top of each other as you go. Once tortillas are coated, slice tortilla stack with a very sharp knife. Make three cuts, forming six triangle stacks.
Using two cookie sheets, lay your tortilla triangles in a single layer onto the sheets and place into the oven. Bake for 10 minutes or until lightly browned. Remove from oven and sprinkle with salt. Allow chips to cool and then serve.