COOKING TIP: Chili Toppings

July 31, 2007

You can turn a bowl of chili into a meal with a few well-chosen toppings. Start with sour cream or yogurt. Add some corn chips and diced green onions. Top it off with shredded sharp Cheddar and fresh cilantro. Or forget all of the above and garnish your chili with chopped avocado. It’s a fabulous combination.


July 2, 2007


Here’s a health tip you’ll love: avocados are jam packed with potassium, B vitamins, vitamins E and K, and folate. Ergo—drum roll!—it’s your duty to eat as many as you can. This tart, peppery Guacamole is a great start. Unfortunately, it will be only as good as the avocados you put into it. The thin-skinned, light green variety tend to be weak and watery. Look for dark green, gnarly avocados and buy them hard so they won’t be bruised. They’ll ripen in your kitchen in a couple of days. And they are so-o-o-o- good! SAM

2 large ripe, gnarly avocados
2 tablespoons mayonnaise
4 canned green chili peppers, finely chopped
1 clove garlic, pressed
2 tablespoons finely chopped cilantro
Juice of 1 lime (3 tablespoons)
1/4 teaspoon white pepper
Salt to taste

Peel and seed the avocados. Mash one in a medium bowl; finely chop the other and set aside. To the mashed avocado, add the mayonnaise, chili peppers, garlic, cilantro, lime juice, pepper and salt, stirring until smooth. Add the chopped avocado and stir until mixed. Cover tightly and refrigerate for 2 to 3 hours before serving.
Makes 2 cups.