A regular favourite kitchen game, “Move It Along”, gets our creative juices going when combating ingredients that are prime, prime-plus or just in surplus.

Today’s Problem: Two very ripe avocados and two pieces of two-day old pita.

Solution: Guacamole and Mexican Pita Chips for happy hour.

Luckily the avocados were in excellent condition considering their age.

It seems like a simple game to play but we tend to follow the rule of only using existing ingredients in the fridge, freezer, pantry and garden. You can count on staples like oils, onions, garlic and array of spices. We were fortunate to have a lime, a tomato, jalapenos.

Guacamole
2 ripe avocados, mashed
1 small clove garlic, minced
a taste of minced onion
jalapenos, diced finely (quantity to your taste)
1 tomato, finely diced
juice of half a lime
salt to taste

Combine and chill. Garnish with cilantro.

Mexican Pita Chips
2 pita breads
light oil
chili powder
garlic powder
ground coriander
celery salt
chipotle pepper
zest of one lime
juice of half a lime

Brush pita breads lightly with oil. Sprinkle the five spices over the pita bread. Sprinkle the zest of one lime and the juice of half the lime over the pita breads. Put in preheated 350ºF oven for 15 minutes until crisp. Let cool before breaking the pita into chips.

***

The weather was perfect for happy hour out on the deck. Warm, not too sunny and a light breeze.

Any suggestions for the happy hour drink?

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