Okay, please forgive me but I seem to have a blug in my eye, and it goes away every time I sit down to blog about something. So naturally, this is the only place I want to be.
There is a very small story behind this. And because I love and miss my cooking muse, I'll just share it with you. Eight? No, Nine? No, Nine and a half years ago, someone I love came to visit me in my old yellow house on K Street. We took long walks, theorized about our futures, shopped estate sales like only two kindred spirits separated before birth can shop. Oh, and we made good food. I don't remember exactly how it came about, but there were some potatoes, some sweet red bell peppers and onions and somehow Ivy showed up with a bottle of something that can only be described by its name: Annies Goddess Dressing. And that my friends is the end of the story.
Since the first Goddess incident, Ivy has played a part in my finding more goddesses of dressings to add to my repertoire of flavors. But these ones I make in my kitchen and they evolve constantly.
I bless the day I found the first green goddess. She came to me in the form of a google search for something to use up ridiculous amount of yogurt and spinach. Here is the link to resulting page. But I've changed my recipe quite a bit until I come to today. I haven't made this in a while due to a terrible accident with my blender the last time I tried. It was a sad end for my blender, but it paved the way for something infinitely more useful: my food processor. When I had finished throwing it together today and tasted it, the exact words that came out of my mouth with no rehearsal were, "This is to die for".
So here goes. May I never forget the exact ingredients involved in this celestial concoction.
Annapurna Spinach Guacamole
2 medium avocado
2/3 c plain yogurt
2 cloves garlic
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp red pepper
4 or more huge fists of fresh spinach
There isn't much to be said for my method here. It's just as you see it. Put the first 6 ingredients into your bowl, process or blend until smooth. Then stuff it with as much spinach as your blender or food processor will hold and process until smooth. With a blender, you may have to push the spinach down two or three times to get it all blended in. It will go, I promise. But push it down while the blender is stopped, if you want to avoid a horrendous and possibly lethal accident.
This recipe is both kid friendly and makes friendly kids.
|This is my terribly picky eater, she happens to love most things with avocado. It's what keeps her alive.|
|Yes, She did go back again and again and again.|
|Now I just have to try not to make it too often, lest she get sick of it and never touch spinach again.|
Just a thought. Do you like a certain food more depending on it's color? I seem to gravitate toward foods that are green orange and brown, also my favorite colors.