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Entries in Avocado (11)

Thursday
Jun022011

Avocado and onion salad (and a giveaway!)

This is Week #22 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I'm a day late getting this posted. Life is kinda crazy for my family. My son's surgery is a week from tomorrow, and I'm not handling it the best. I want it to be over with, but mostly I don't want it to happen at all. So, while attempting to deal with those conflicting feelings, I'm also carrying a full-time job, being a mom and a wife, maintaining my blogs, cooking, photographing, trying to sleep.. One thing that has gotten pushed to the back burner in the past week is my perusing/commenting on others' blogs. Please be patient with me, and know that I am so grateful that your eyes glance at our little blog on occasion!

As a BIG THANK YOU for reading, and for being patient with me while I get through these next few weeks, I would love to give one lucky reader a box full of goodies from Trader Joe's! Here's what you'll get (Orange Flavored Cranberries, Corn & Chile Salsa, Dried Green Mango, Banana Chips, Milk Chocolate Crisps, Dark Chocolate Bar, Liquorice, Sea Salt, Pecans and Gummy Tummies):

To enter, leave a comment on this post saying anything at all!

For additional entries, leave separate comments for any or all of the following:

- Subscribe to our RSS feed.

- Follow us on Twitter.

- Friend us on Facebook.

- Write about this giveaway on your blog, linking back to it.

I will randomly select a winner on June 8th at 6:00 am!

 

Now onto this simple yet delicious little recipe!

Arrange the following on a serving platter:

3 Hass avocados, thinly sliced

1/4 small red onion, very thinly sliced

In a small bowl, combine:

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground pepper

Drizzle the dressing over the avocados and onions and serve immediately!

My husband and I sat in front of the tv and ate this entire plate like it was a bowl of popcorn. Except we used forks. And we had really bad breath afterward. :)

Click here for a printable recipe!

Wednesday
May042011

Colombian chicken soup

This is Week #18 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

When I saw corn on the cob in a soup, I got excited. I love using foods that typically do not go together, but that actually do go together. Like corn on the cob and soup!

My husband and I both loved this recipe. There are so many unique flavors in it and they taste amazing together.

In a small saucepan, cover 2/3 cup short-grain brown rice with 1 1/3 cups of water. Bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes. Season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine:

1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)

1/2 cup thinly sliced scallions

2 garlic cloves, smashed

2 shucked ears of corn, cut into 6 rounds

1/2 teaspoon ground cumin

1/2 cup cilantro, chopped

8 cups chicken broth

Salt and pepper

Bring to a boil and simmer over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.

Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil and add:

1/2 pound white potatoes, peeled and cut into 3/4-inch cubes

Simmer over moderately high heat until nearly tender, about 8 minutes.

Add:

1/2 pound thick asparagus, cut into 1-inch lengths

Simmer until the potatoes and asparagus are tender, about 5 minutes longer.

Return the shredded chicken to the pot and season the soup with salt and pepper.

Ladle the soup into bowls and garnish with:

1 Hass avocado, diced

1/4 cup plus 2 tablespoons fat-free yogurt

1 tablespoon drained small capers (I used 2-3 tablespoons because these are hugely important to the flavor)

I have realized lately that I overuse the word "delicious," so instead I will declare: SCRUMPTIOUS!

Colombian Chicken Soup

Such a well-rounded, tummy-pleasing soup! (source: Food & Wine Annual Cookbook 2010)

Serves: 6

Total time: 1 hr

Colombian Chicken Soup

Ingredients:

  • 2/3 cup short-grain brown rice
  • 1 1/3 cups water
  • Salt
  • 1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
  • 1/2 cup thinly sliced scallions
  • 2 garlic cloves, smashed
  • 2 shucked ears of corn, each cut into 6 rounds
  • 1/2 teaspoon ground cumin
  • 1/2 cup plus 2 tablespoons chopped cilantro
  • 8 cups chicken broth
  • Freshly ground pepper
  • 1/2 pound white potatoes, peeled and cut into 1/4-inch cubes
  • 1/2 pound thick asparagus, cut into 1-inch lengths
  • 1 avocado, diced
  • 1/4 cup plus 2 tablespoons yogurt
  • 1 tablespoon drained small capers
Instructions:
  1. In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.
  2. Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and ½ cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes.
  3. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred. Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.
  4. Ladle the soup into bowls; garnish with the avocado, yogurt, capers, rice and remaining chopped cilantro and serve.

 

 

Saturday
Apr092011

Beef mushroom avocado tacos

Excluding last year (due to my being on bedrest), my husband and I have thrown a Cinco de Mayo party at our house every spring. We plan to resume our tradition this year. Want to come over for a CdM fiesta?

Cinco de Mayo happens during the most perfect time of the year, in my opinion. Spring has officially sprung by then (most years) here in Minnesota, and everyone is in the mood for margaritas, Mexican food and mingling. Is there anything better than those three things put together? Add to it JUST SURVIVED TERRIBLE, HIDEOUS WINTER and it's a glorious scenario!

To get into the Mexican-springtime-celebrating spirit, I donned my sombrero and put together this delicious taco recipe that I adapted from a friend's recipe. It's a unique version of the standard taco and my husband and I found it to be delightful. Sadly, we did not simultaneously consume margaritas. What were we thinking?

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add:

1 pound ground beef (we used venison)

1/2 of an onion, chopped (reserve the other 1/2 for later)

3 jalapeno peppers, minced (deseed and/or use fewer peppers for a less spicy result)

Salt and pepper, to taste

Cook over medium heat until the meat is browned and the onion is softened, about 10 minutes.

Transfer the mixture to a bowl, reserving the skillet.

In a separate bowl, combine:

Remaining 1/2 onion, chopped

2 avocados, cubed

1/4 cup fresh lime juice

Salt and pepper, to taste

Taste. Mmmmm.

In the reserved skillet, heat 1 tablespoon of olive oil over medium heat.

Add:

8 oz. fresh mushrooms, sliced

2 cloves garlic, minced

Salt and pepper, to taste

Cook until lightly browned, about 8 minutes.

Stir into the beef mixture and cover to keep warm.

Wipe out the skillet. Over medium heat, toast 8 tortillas, one at a time, for 1 minute on each side.

Stuff the tortillas with equal amounts of the beef-avocado-mushroom mixture. Serve immediately to hungry person(s)!

Or just come on over to our house on May 5th!

Click here for a printable recipe!

Wednesday
Apr062011

Creamy green chile and avocado sauce

This is Week #14 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I need to make more sauces, I've decided. I've fallen madly in love with pesto over the past year, and I've prepared a few delicious sauces to accompany pork. I want to explore more, though. Sauces, like salsas, are incredibly versatile. I love being creative and combining two foods that don't sound like they would taste good together, but actually do.

My husband and I made this green chile-avocado sauce and served it with chicken a few nights ago. It was a great match! Very fresh, flavorful and pretty. When I make it again I'll add more spice, but that's my own issue. In my opinion, everything should have more spice.

Thread onto four skewers:

1 firm Hass avocado, quartered, pitted and skin left on for grilling; peel before processing

1 small onion, quartered

2 tomatillos, husked, cored and halved

4 garlic cloves, peeled

1 jalapeno pepper, stemmed, seeded and quartered (next time I'll use 2-3)

1 poblano chile, stemmed, seeded and quartered

Brush with olive oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes. Let cool slightly.

Remove ingredients from skewers and transfer to a food processor. Don't forget to remove the peels from the avocados!

Add:

1/4 cup cilantro leaves

1/4 cup water

2 tablespoons fresh lime juice

Process until smooth and season with salt.

Serve with grilled chicken. Refrigerate in airtight container for up to 2 days. Delish! Grilling season is finally here!

Click here for a printable recipe!

Wednesday
Feb232011

Crab and avocado toasts

This is Week #8 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I frequently find myself eating imitation crab meat straight from the package as I stand in front of the refrigerator, door wide open. Another thing I frequently find myself doing is eating the flesh of an avocado with a spoon, straight out of the peel as if it is my little bowl. So, yes, I'm a bit barbaric when it comes to eating. I'm not ashamed. When I snack, I don't waste time with bowls or plates.

While I prepared this super simple appetizer, it was hard for me to keep from snacking on its main ingredients. But I held back! Once it was done, though, watch out.

 

Preheat your oven to 350 degrees F. Lightly brush a baking sheet with olive oil.

Place 8 slices of thin white bread on a cutting board. Using a biscuit cutter, stamp 4 rounds out of each slice. Or, do what I did, and cut 1 round out of each slice with a scissors. I liked the idea of a bigger, bruschetta-esque snack.

Place the rounds on the baking sheet and lightly brush them with olive oil.

Toast in the preheated oven for 15 minutes, or until the bread slices are lightly golden and slightly crisp.

Use a fork to mash the flesh from two Hass avocados in a small bowl. Add salt and pepper, to taste.

In a different small bowl, stir together:

4 oz. lump crabmeat, picked over

1 tablespoon fresh mint, chopped

2 teaspoons fresh lime juice

Spread the mashed avocado on the toasts and top with the crab mixture. 

Serve immediately!

Crab and Avocado Toasts

Crab and avocado...two of my FAVORITE ingredients, together in a delicious little appetizer! (Source: Food & Wine Annual Cookbook 2010)

Serves: 8

Total time: 30 min

Crab and Avocado Toasts

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 8 slices thin white bread
  • 2 avocados
  • Salt and cayenne pepper
  • 4 ounces lump crabmeat (or chopped imitation crab meat)
  • 1 tablespoon chopped mint
  • 2 teaspoons fresh lime juice
Instructions:
  1. Preheat oven to 350 degrees F and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
  2. Halve the avocados and scoop out their flesh into a small bowl. Use a fork to mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.