Guacomole

I love this simple recipe for Guacamole. We serve it with tortilla chips as an appetizer, but will use it with the main course, if there is any left over. It's tasty on a burger or with pork.

1 ripe avocado
2 cloves garlic, crushed and minced
1/4 lime's juice
about 1/3 cup finely chopped red pepper, tomato and onion
about 2 tbsp sour cream

mash the avocado and mix with everything else.

To tell if the avocado is ripe, it should be dark green and yield just slightly when gently squeezed. If it is black or really soft, it probably is over ripe. When you cut it, the flesh should be green. The easiest way to cut it (I find), is to slice it to the pit vertically all the way around, then give it a twist and it separates. Then I get the pit out by pushing the edge of a sharp knife right into the pit (just a bit in), then twisting it. You have to be careful getting the pit off the knife. I use a spoon to scoop the flesh out of the skins, it usually comes out in one piece if it is ripe.

Veggie roll-ups

My mom made these for a get-together recently while I was visiting, and they disappeared pretty quickly. Fairly simple to make, they do take a bit of planning and chopping.

1 package of cream cheese, at room temperature
2 tbsp mayonnaise
3 cups finely chopped vegetables (she used red, green and yellow peppers, broccoli, green onions, olives and mushrooms, but you could use anything, really)
15 large tortillas

Mix cream cheese with mayonnaise. Cut sides off tortillas to make them more square, then spread with a medium-thin layer of cheese mixture. Spread a layer of vegetables on top, then roll up tightly. Wrap in saran wrap and refrigerate at least 2 hours. Unwrap saran and slice into 3/4 inch pieces. Mom used whole wheat tortillas and tomato ones, and arranged them alternately on a plate. Make sure the veggies aren't too big, and I wouldn't use anything too juicy (like tomatoes).