Tag: Guacamole

How To Make Surprisingly Delicious Minimalist Meals

Minimalist Meals

Simple dishes to make using five ingredients or fewer.

Since we do not live aboard, I often look for ways to minimize what we carry on and off the boat by cooking ahead or making simple dishes with few ingredients. These minimalist meal recipes, using no more than five ingredients (many of them shelf-stable), are some of my favorites. All recipes serve four.

Great Guacamole

2 ripe avocados, mashed

3 Tbsp. of your favorite salsa

4 tsp. lime juice

Optional: salt, pepper, chopped jalapeños, chopped cilantro

Mash avocados and with salsa and lime juice. Taste and add optional ingredients, if desired. Serve with chips.

French Fish Mousse

5 oz. canned fish in oil (or water), drained
(e.g., tuna, sardines, mackerel, trout, salmon) 

4 oz. butter or cream cheese, softened

2 anchovy fillets

1 Tbsp. capers

½ tsp. lemon juice

Optional: sprinkle of pepper or paprika, chopped dill, or parsley

Drain fish and add to a bowl along with remaining ingredients. Mix until smooth. (While easiest done in a blender or food processor, a rustic version mashed by hand is equally delicious.) Serve at room temperature with crackers, bread, or raw veggies.

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Grilled Teriyaki Chicken and Pineapple 

8 boneless, skinless chicken thighs or breasts

8 pineapple rings, fresh or canned

1 cup jarred teriyaki sauce (or optional teriyaki recipe, below)

4 cups cooked rice (brown or white or wild)

Marinate chicken thighs in teriyaki sauce for 2-3 hours in refrigerator. Heat grill on high (or sauté on the stove top or bake in oven on high heat), then remove chicken from marinade and place on the grill for 4-5 minutes. Turn chicken over and add pineapple rings. Cook chicken and pineapple for 5 more minutes, flipping pineapple rings halfway through. Serve with rice.

Optional Teriyaki Sauce Recipe

1 cup soy sauce

½ cup brown sugar

1 cup mirin (seasoned rice vinegar)

½ cup sake (or sherry)

Mix ingredients, heat, and simmer until thickened.

Fruit Slump 

Topping: 

1 cup flour

½ cup brown sugar

2 Tbsp. flour

½ cup cold butter, cut into pieces

4 cups fresh or canned fruit, drained 

Optional: 2 Tbsp. sugar (if using unsweetened fruit)

Optional: ice cream

Preheat oven to 350 degrees Fahrenheit. Chop fruit into bite-sized pieces. Mix with 2 tablespoons of flour and 2 tablespoons of sugar (if using) and place in an oiled 8-inch by 8-inch baking dish. Mix topping ingredients and sprinkle over fruit. Bake for 30 minutes until lightly browned. Serve warm with ice cream.

Three-Ingredient Nutella Brownies

5 eggs

3 cups Nutella 

1 cup flour

Optional: ½ cup chopped nuts or 1 tsp. coarse salt

Optional: ice cream

Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 13-inch baking dish with parchment paper or foil and coat with oil. Whisk eggs in a mixing bowl. Remove the foil top from the jar(s) of Nutella and place the jars in hot water on the stove top to soften. Add Nutella to eggs and mix well. Add flour and mix until no white streaks are visible. Pour into a prepared baking dish, stirring in optional nuts or sprinkling top of brownies with salt. Bake for 25 minutes or until toothpick comes out clean. Serve brownies cold from refrigerator (they become fudge-like when cold) or warm with ice cream.  

-by Lori Ross

Father’s Day Menu

Feliz Día del Padre!

For Father’s Day, celebrate the dads in your life with a zesty Tex-Mex menu! All recipes serve four.

Steak Fajitas

½ cup Mexican or other beer
½ cup lime juice
2 tsp. chili powder
½ tsp. salt and pepper
2 lbs. skirt steaks (may also use chicken, shrimp or pork tenderloin)
2 large sweet peppers
1 large onion
2 Tbsp. olive oil
1 Tbsp. garlic, minced
12 foil-wrapped, flour tortillas (warm) Optional extras: shredded cheddar, chopped scallions, sour cream, hot sauce, avocado

Mix first four ingredients and marinate the steak for 30 minutes. Meanwhile, cut the peppers into 1/2-inch-wide strips; cut the onion in half and then into thin slices. Place vegetables into a bowl and mix in 1 tablespoon of olive oil and garlic.

Add the other tablespoon of olive oil to the skillet and heat for a few seconds. Add peppers and onions, and let them cook undisturbed for 2 minutes, then stir and cook for two more minutes. Repeat until vegetables are softened and charred in spots. Grill steak to desired wellness.

Let rest for 5 minutes, then slice thinly across the grain. Serve with onions and peppers, warm tortillas and accompaniments.

Mexican Street Corn Salad

2 Tbsp. oil
5 cups sweet corn
2 Tbsp. mayonnaise
2 Tbsp. chili powder
¼ cup queso fresco, cotija or feta cheese, crumbled
2 Tbsp. lime juice Heat oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally 4-6 minutes until corn is charred. Turn off heat. Add remaining ingredients, mix well and serve. Rapido Guacamole 2 ripe avocados,

Rapido Guacamole

2 ripe avocados, mashed
¼ cup of your favorite salsa
½ tsp. each, salt and pepper
1 Tbsp. lime juice

Mix all ingredients, spoon into a festive dish and serve with salted tortilla chips.

Michelada

½ tsp. chili powder
1 ¼ tsp. salt
1 lime, quartered
2 ½ cups tomato juice
½ cup lime juice
¼ cup orange juice
1 Tbsp. Worcestershire sauce
¾ tsp. black pepper
4 dashes of hot sauce (optional)
4 lager beers

Pour chili powder and 1 teaspoon of salt on a plate; mix evenly. Moisten the rims of 4 glasses with a lime wedge, then dip each in chili-salt mixture. Add a few ice cubes to each glass. Mix the next six ingredients with the remainder of salt in a pitcher. Pour equal amounts into the glasses, top with beer and serve.

Chocolate Cayenne Cake

½ cup butter, plus more for greasing pan
1 cup cocoa powder, plus more for coating pan
1 cup sugar
1 tsp. vanilla
¼ tsp. salt
½ tsp. cayenne pepper
3 eggs, beaten
¼ cup powdered sugar

Preheat oven to 300˚F. Grease an 8-inch round cake pan with butter and dust with cocoa powder. In a medium saucepan over low heat, melt butter. Remove from heat and stir in cocoa powder, sugar, vanilla, salt, cayenne pepper, then eggs. Pour batter into pan and bake for 40 minutes. Let pan cool for 10 minutes, then carefully turn the cake onto a plate. Dust with powdered sugar.

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