Corn chips and Guacamole

I thought I'd kick off our new blog with something dear to my and Elise's heart. Well, mine at least.

I was feeling so sad at leaving the land of tortilla chips (America) and one day felt a terrible craving for corn chips to go with my guacamole (we have a beautiful avo tree in our garden in Zim, as you see). Sadly, I could not walk down to Walgreens and buy craved-for corn chips. I'd attempted them before with no success but decided I was desperate enough to try again - and my perseverance paid off!

Mmmm... so good.

Corn Chips

(From "More with Less," an MCC cookbook given to my by my Rossman housemates - a book you should all buy, p.310)

Makes ½ lb (not very many, if you're making for more than yourself, you might want to double it :) ).

oven: 350F

Combine in mixing bowl:

1 c yellow corn meal (or white)

2/3 c. flour

1 tsp. salt

1 tsp. baking powder

2 T. dry milk solids

Stir together in separate bowl:

½ c. water

¼ c. oil

½ tsp. Worcestershire sauce

1/8 tsp. Tabasco sauce

Add liquids to dry mixture and stir with fork. Knead a little until smooth. Grease 2 cookie sheets (10x15”) and sprinkle with cormmeal. Divide dough in half. Roll each half directly onto cookie sheet with floured rolling pin, rolling dime-thin. Sprinkle with paprika, garlic, onions or seasoned salt. Run rolling pin over once more. Prick with fork. Cut in squares or triangles. Bake 10 min or until golden browned.

I found I had to watch them quite closely, and cook them for much longer than 10 minutes! But you may have better success, maybe it's our unevenly-cooking oven.

I used a Guacamole recipe from "Extending the Table," another MCC cookbook, you can fiddle with the proportions as per personal taste though.

Guacamole (Mexico)

In bowl, chop or mash:

1 avocado

Stir in:

1 small tomato, finely chopped

1-2 T onion, minced

1 T lemon juice

1 clove garlic, minced or crushed

salt and pepper to taste

cilantro (optional – ugh, I left it out)

½ fresh green chilli pepper, minced (optional)

Options:

Substitute a dash of Tabasco pepper sauce or a bit of coarsely ground black pepper for green chilli pepper.

Add 2 T sour cream.