Miss Sue came into the cooking class at summer camp just before the session started and said,” Boys and girls I have a surprise for you today.”
With that Chef Raquel, stepped out from behind Miss Sue, saying, “Is everybody ready to learn how to make Guacamole? It’s a great summer dip you can prepare with your mom or dad or a grandparent.”
The “Can Dos” all clapped and called out, “We’re ready!”
Chef Raquel smiled, opened the door and said,”It just do happens I stopped by the senior center on my way here. Look who all volunteered to come and help all of you cut, slice and chop the ingredients for the Guacamole.”
With that the grandmas all came into the class! There was Grandma Maureen, Grandma Hattie, Grandma Frances and Grandma Sue. Each of the grandmas joined a group of “Can Dos” around their individual food prep tables.
“Hmmm,” said Chef Raquel, “What is the first thing we have to do before we start making our Guacamole dip?”
As usual, Orrie was the first to raise his hand and answered, “We have to wash our hands really well and then dry them with a paper towel before we handle the ingredients for the Guacamole.” Orrie led the group to the wash sinks in the room and everyone took turns washing up. Then they went back to their food prep tables.
Soon the room filled with the sounds of chopping and slicing and conversations about what they were making. Before long the Guacamole dip was ready and it was time for tasting. Chef Raquel passed around pita wedges and everyone sampled what they made.
Here’s is Chef Raquel’s recipe for Guacamole, in case you want to make it at home for your family.
Additive Guacamole with Pita Wedges Serves 6
2 Haas avocados – peeled, pitted, and smashed
1 Haas avocado, peeled, pitted and medium diced
1 lime, zest and juiced
1 tsp. kosher salt
½ cup yellow onion, minced
3 tbs. chopped cilantro
2 Roma tomatoes, seeded and diced
1 clove garlic, minced
- In a medium bowl, have child mash the avocados, lime juice, and salt. Add onion, cilantro, tomatoes, and garlic and cayenne pepper. Have him or her stir.
- Gently fold in diced avocado. Don’t not over mix or it will get too mushy.
- Refrigerate 1 hour for best flavor, or serve immediately with pita chips.
- For Homemade Pita Chips: Cut pita bread into 8 slices. Lay flat on a baking sheet. Drizzle with extra-virgin olive oil, sprinkle with salt, pepper and dried oregano.
- Bake for 6-10 minutes at 400 degrees until golden. Allow to cool and serve with Guacamole.