Monday, May 4, 2009

Quickie In The Kitchen

Here’s a great tip I was reminded of from Chef Kathleen Daelemans on the Today Show. To cut the fat in guacamole, substitute puréed baby peas for half the avocado. Their color is perfect and they add a sweetness to the dish.


Sheila said...

That's so interesting! I'll give it a try. I LOVE guacamole.

Anonymous said...

Could you use frozen peas? Would they need to be blanched first?


Sue said...

Let me know how you like it.

Use the Petit Pois. They're less mealy than the big ones and have a sweeter flavor. Either blanch them or thaw them, so that you can purée them easily.

The Short (dis)Order Cook said...

I've seen this done before (even by Sandra Lee) but I think this is one tip where I'll just have to suck it up and eat the fat!

Sue said...

See? I really DON'T watch Sandra Lee. But what in the world were you doing watching her?!

I'm not saying I would do it everytime I made guacamole, but if I had a bumper crop of avocados and I were serving the guac with a spicy chili and lots of other things, it would be a good way to go.

Chris said...

I like to lighten it up with pureed, peeled tomatillos. :)

Sue said...

I LOVE that idea. It doesn't sound like you cook the tomatillos first, but I think I might.

Lynn said...

Was it just me or did anyone else notice that dear Kathleen has put on a pound or two?

Sue said...

Hi Lynn,
Television is NOT kind to people. Don't ask me why, but I've been reading her on Twitter - -
and she is really trying to get to the gym.