Saturday, November 8, 2008

Stretching A Dollar

Avocados are plentiful here in Southern California, but in the Midwest where I grew up, they were rare. They were considered "exotic" -- much like the Florida orange we'd find in the toe of our Christmas stocking each year. I seem to remember they weren't called avocados either, but "alligator pears."

Two 10-oz. packages of frozen peas, thawed and drained
1/3 cup sour cream
3 green onions, chopped
2 fresh jalapeno peppers, seeded and minced
2 T lemon juice
1 T olive oil
2 cloves garlic, minced
1/2 teas. ground cumin
pinch of cayenne
1/3 cup chopped fresh cilantro

Combine all ingredients in a food processor or blender.

Two 15-oz. cans pinto beans, drained and rinsed
1 4-oz. can diced green chilis
2 green onions, chopped
2 T olive oil
1 T lemon juice
2 garlic cloves, minced
1/2 teas. chilil powder
pinch of ground cumin

Use a food processor to combine these ingredients, but don't over use it -- you want to be able to discern the bean shape.

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