Mock-A-Mole (+ Super Easy Homemade Salsa)

8 Aug

Mock-a-mole, as in mock guacamole… not the arcade game “whack-a-mole.”  Confused?  Let me explain.

I had a couple of friends + my sister over for dinner a couple of weeks ago.  I decided to go with a Mexican theme and do tacos since they are so tasty but not something I would make for just one or two people.  As a bonus, most of the work can be done in advance.

Super Easy Homemade Salsa (scroll down to see the recipe)

Guacamole was a must, and this was the perfect opportunity to try a recipe for light guacamole that I had been eying since I purchased “The Best Light Recipe” cookbook last summer.  The cookbook is written by the editors of Cook’s Illustrated, a magazine renowned for its “near obsessive dedication” to finding the best methods in home cooking.  Each recipe reads like an elaborate experiment (perfect for the science nerd in me) with the authors testing and re-testing an array of different ingredients and cooking methods in order to obtain the best product.

The Best Light Recipe cookbook

For this lightened up guacamole (aka Mock-a-mole), 2 out of 3 avocados were replaced with cooked, pureed lima beans.  It sounds odd, but the end result was not much different in taste from traditional guacamole.  The flavour was actually a bit brighter, perhaps due to the addition of a dollop of low-fat mayonnaise for added creaminess.  The downside?  The skin of each lima bean had to be removed by hand (otherwise the puree won’t be as smooth), which was easy but time consuming.

According to the recipe, most traditional guacamoles contain 100 calories and 9 grams of (healthy) fat per 1/4 cup serving while this light Mock-a-mole has 70 calories and 4 grams of fat.  In the end, I’m glad I tried it but I’m not sure the handful of calories saved were worth the effort!

Mock-a-mole

Light Guacamole aka Mock-a-mole   (from The Best Light Recipe)

Note:  I omitted the tomato and cilantro, but only because I had a couple of picky eaters over for dinner

1 medium tomato, cored, seeded, and chopped fine
1 cup frozen lima beans
1 medium ripe avocado
3 tbsp lime juice
2 tbsp light mayonnaise
1/2 tsp salt
1/4 cup minced, fresh cilantro leaves
1 medium jalapeno pepper, stemmed, seeded, and minced
1 tbsp minced red onion
1 medium garlic clove, minced
1/2 tsp ground cumin
ground black pepper

  1. Place the tomato in a small colander set inside a bowl and set aside to drain.
  2. Bring 4 cups of water to a boil in a small saucepan over high heat.  Add the frozen lima beans and cook until tender and creamy, about 5 minutes.  Drain the beans and rinse under cold water until cool.  Pat the beans dry with paper towels then remove the skins by pinching the beans so the skins slide off.
  3. Halve the avocado, remove the pit, and scoop out a quarter of the flesh. Puree a quarter of the avocado, skinned lima beans, lime juice, mayonnaise, and salt together in a food processor until smooth, 1 to 1.5 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
  4. Cube the remaining three quarters of the avocado into 1/2-inch pieces and scrape into a medium bowl.  Add the pureed lima mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin; stir gently to combine.  Season to taste with salt and pepper.
  5. Transfer to a serving bowl, cover with plastic wrap, and let stand at room temperature for 1 hour.  The guacamole can be stored in the fridge for up to 1 day if covered with plastic wrap pressed flush against the surface of the dip.  Bring to room temperature before serving.

Makes 2 cups.  Per 1/4 cup serving: 70 kcal, 4 grams fat, 3 g fibre, 210 mg sodium

_____________________________________________________________________________________________

Super Easy Homemade Salsa   (from Allrecipes.com)

This is a great alternative to store-bought salsa.  It’s incredibly fresh in flavour and a cinch to prepare in the food processor.

1 can (28 oz) stewed tomatoes, drained
1/2 onion, finely diced
1 clove garlic, minced
1/2 lime, juiced
1/4 cup canned sliced green chiles (or canned pickled jalapenos)
3 tbsp chopped fresh cilantro
salt, to taste

  1. Reserve several of the canned tomatoes and chop coarsely.
  2. Place remaining ingredients in a blender or food processor.  Blend on low to desired consistency.
  3. Add coarsely chopped tomatoes and stir to combine.
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One Response to “Mock-A-Mole (+ Super Easy Homemade Salsa)”

Trackbacks/Pingbacks

  1. Revelations in the Kitchen: Pita Chips and Crostini « More Spinach, Please - September 17, 2011

    […] “Best Light Recipe” Cookbook has become a trusty advisor in the kitchen.  It contains detailed recipes for even the most basic […]

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