HERBED GARLIC BUTTER
1⁄4 small onion, cut in half
2 cloves garlic
1⁄2 cup (125 ml) loosely packed parsley leaves
1⁄4 cup (50 ml) loosely packed fresh basil leaves
1⁄4 cup (50 ml) fresh oregano leaves
1⁄2 teaspoon (2 ml) salt
1⁄4 teaspoon (1 ml) coarsely ground black pepper
2tablespoons (25 ml) extra virgin olive oil
1⁄2 cup (125 ml) butter or margarine, softened
Combine onion, garlic, parsley, basil, oregano, salt, pepper, and olive oil in chopper. Process
10 seconds to chop. Add butter; pulse 3 to 4 times for 10 seconds each to blend. On plastic wrap, form mixture into log (mixture will be soft); roll up. Refrigerate until chilled and set.
Serve on hard rolls and crackers. Use as fish, chicken, or vegetable seasoning.
Yield: 10 servings (2 tablespoons [25 ml] per serving).
Per serving: About 111 cal, 0 g pro, 1 g carb, 12 g fat, 25 mg chol, 119 mg sod.
GUACAMOLE
3green onions, cut into
1clove garlic
2serrano chiles, seeded and cut into quarters
1⁄4 cup (50 ml) loosely packed fresh cilantro
2Roma tomatoes, seeded and cut into quarters
2ripe avocados, seeded and cut into quarters
1⁄2 teaspoon (2 ml) salt
1tablespoon (15 ml) fresh lime juice
Combine onion, garlic, chiles, and cilantro in chopper; process 5 seconds to chop. Add tomatoes, avocados, salt, and lime juice; pulse 3 to 4 times for 10 seconds each to chop avocado and tomato. Serve on Mexican foods and chips.
Yield: 8 servings (2 tablespoons [25 ml] per serving).
Per serving: About 61 cal, 1 g pro, 3 g carb, 5 g fat, 0 mg chol, 102 mg sod.
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