9/28/2023 0 Comments Crisp snap peasI served it with minced cilantro but chile sauce and or a small topping of grated cotija cheese would have been good too. I cut them as directed, but then blanched for 1.5 min and cooled in an ice bath. I used homegrown snow peas, but did not like the idea of eating them raw. I used strip tortilla chips instead of preparing them as directed. My mods: a can of black beans seasoned with the tortilla chips spices with a substitution of ancho chile powder for chile powder and add'l 1/2 tsp cumin. Transfer salad to platter and scatter remaining half of ⅓ cup cilantro leaves with tender stems over. Thinly slice remaining 1 ripe avocado add to bowl along with tortillas and half of ⅓ cup cilantro leaves with tender stems toss gently to combine. sugar snap peas, strings removed, halved on a diagonal, to remaining dressing in bowl toss to coat. Add 1 bunch radishes, trimmed, cut into thin wedges, 1 large cucumber (about 12 oz.), coarsely chopped, 1 jalapeño, thinly sliced, and 10 oz. water in a blender or mini-processor until smooth season generously with kosher salt and freshly ground pepper. ground cumin, 1 ripe avocado, and 1 Tbsp. Purée 1 garlic clove, finely grated, ⅓ cup fresh lime juice (3–4 limes), 3 Tbsp. Drain on paper towels, then transfer to a large bowl and toss with 1 tsp. Working in 2 batches, fry 6 corn tortillas, halved, cut into ½"-thick strips, stirring often, until golden and crisp, about 2 minutes. Pour vegetable oil into a medium skillet to come ¼" up sides heat over medium-high.
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