Posts Tagged ‘Avocado’
Monday, February 23rd, 2015
I’m a big fan of breakfast for any meal of the day, but I’m weird about my eggs in the morning. I will eat any kind of egg except one with a runny yolk for breakfast, but as far as runny yolks go, all bets are off for lunch or dinner. So weird.
(Any other quirky breakfast eaters out there?) (more…)
Wednesday, July 16th, 2014
There is nothing better than fresh, local tomatoes in their peak season.
I crave them just about nonstop this time of year, and have been known to make dinner out of them for the better part of a week straight (and I could have happily gone longer if I hadn’t run out of tomatoes and if the farmer I bought them from weren’t a two-hour car ride away). (more…)
Tuesday, May 20th, 2014
I have a weird method of cooking for Mike and I.
One thing I adore about him is how even though he is a crazy-picky eater, if it’s a dish he likes, he doesn’t mind eating it for leftovers…for a week straight. Yup, I’m a lucky girl. (more…)
Monday, April 23rd, 2012
It’s not new, but on the off chance that someone hasn’t made chocolate avocado pudding I wanted to share my version. If you’re on the fence about making it, give it a try! If the fact that it’s healthy doesn’t sell you, just know that its creaminess rivals that of any chocolate pudding you’ve indulged in. (And no, you can’t taste the avocado!) :) (more…)
Wednesday, August 10th, 2011
In college I dormed with three other girls my junior year. We didn’t do much cooking (since there was one kitchen for the whole floor and it never seemed to be without a sink full of dirty dishes, a food-spattered stovetop, and a sticky counter…and who wants to have to clean someone else’s kitchen mess before they can make dinner?), but when we did one of our favorite things to make was fajitas with refried beans. We didn’t make them often, not only because of the kitchen issues, but also because making fajitas was always a whole night affair. (more…)
Wednesday, August 18th, 2010
Despite our hot and humid weather, I recently found myself in the mood to bake. I had about a quarter of a bag of cherries in the fridge and I knew I wanted to incorporate them into some kind of cake. I was thinking about making something with cherries and cream cheese, like cherry cheesecake cupcakes or cherry and cheese Danishes. Fate had other plans for me though. My visions of cherries and cheese were quickly altered when I opened the fridge to take out the cherries. There in the back of the fridge was a lonely (and kind-of sorry-looking) avocado.
Now, there are plenty of things you can do with an over-ripe avocado (like guacamole or a smoothie for starters) without incorporating it into cake. But that’s no fun. I wanted to make something fun and out of the ordinary. So cake it was. (Plus I’ve been dying to make avocado cake ever since I saw it on Lorraine’s lovely blog!) My next question was how to incorporate both avocado and cherries into the same cake so that someone would actually want to eat it (admittedly, it is a strange combination, no?). I thought about making separate layers to keep the pretty red color from the cherries separate from the green avocado layer, and that’s when the idea of Spumone Cake came to me.
Spumone is an Italian ice cream with different flavored layers. It usually has three layers: chocolate, pistachio, as well as some kind of fruit. For this cake, I started out using my basic recipe for classic yellow cake and then divided the batter into three different layers – chocolate, pistachio, and cherry. I thought that adding avocado to the pistachio-flavored layer of the cake would be a great way to naturally dye the cake green and also keep it moist.
I had high expectations for this cake and it was everything I had hoped it would be. After being fully baked it retained a moist, almost pudding-like consistency because of the avocado. This made it very rich, so be forewarned – a small piece is filling! The chocolate layer had a deep chocolate flavor; it was dense and reminded me of a brownie. The cherry layer was tinted with just a little almond extract to highlight the cherry flavor (cherries and almonds are a match made in heaven…which is why when you eat raw, unsalted almonds you may notice their slightly sweet, cherry flavor). The pistachio layer did not taste like avocado at all; it was full of pistachio flavor and because it was the middle layer, it kept the rest of the cake moist. There was definitely no need to frost this cake; I just sprinkled on a dusting of powdered sugar.
I think I just may have to put myself in the position again where I have a couple of cups of cherries and an over-ripe avocado lying around in my fridge. ;)
Spumone Pudding Cake
(Yield: 1 cake, about 8-10 servings)
1 1/2 c white sugar
3/4 c canola oil
3/4 c milk
2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 c cherries, pitted and quartered (plus a few more cherries for garnish if desired)
1 Haas avocado
2 tsp pistachio extract
1 tsp almond extract
6 oz semisweet chocolate
2 TB cocoa powder
Butter and flour (to prepare the cake pan)
Powdered sugar (optional, to garnish)
In a small saucepan over medium heat, cook the cherries until they are slightly softened and starting to look glossy (about 5 minutes). Set aside to cool to room temperature; stir in the almond extract.
Melt the chocolate in the microwave or a double boiler; cool slightly.
Preheat the oven to 350F; butter and flour a springform pan. Beat together the sugar and oil, then cream in the eggs until light and fluffy; stir in the milk. In a separate bowl mix together the flour, baking powder, and salt. Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix. Divide the batter equally into 3 separate bowls.
Mash the avocado; stir in the pistachio extract.
To bowl #1, stir in the avocado/pistachio extract mixture. To bowl #2, stir in the cherry/almond extract mixture. To bowl #3, stir in the melted chocolate and cocoa powder.
Pour the chocolate batter into the springform pan and spread out in an even layer; pour the pistachio batter on top of the chocolate batter and spread out; lastly, pour the cherry batter on top of the pistachio batter and spread out. Bake 45-55 minutes, until golden on top and a toothpick inserted into the center comes out clean or with just a couple crumbs.
Cool completely, then dust with powdered sugar and a few cherries if desired. Keep refrigerated.
Friday, March 19th, 2010
I want to give a huge thank you to my very sweet friend Karyn of French Charming. Karyn’s blog is full of beautiful eye candy and nourishment for the soul too. Karyn’s positive outlook and inspirational ideas always bring a smile to my face. She is one of the most truly genuine bloggers I have had the pleasure of coming across, and reading her blog feels like catching up with a very dear friend. In addition to all of this, she is amazingly generous (she recently hosted 5 fabulous giveaways for 5 days in a row!). Karyn recently sent me a stunning tote bag that she made. She is so talented, take a look at that lovely craftsmanship! And if that wasn’t enough she was so generous to include a cookbook too! Thank you so much, dear Karyn! XOXO
I recently made Layered Pea Salad, but not the traditional kind. Think of this as a Layered Pea Salad all dressed up for a fashionably late St. Paddy’s Day party. For what seems like forever now, I’ve wanted to make and post my variation on this classic recipe. This is my all-green, healthy version. The liberal amount of mayo that is abundant in most Layered Pea Salad recipes is replaced with a mixture of creamy avocado and plain yogurt. I added broccoli for flavor and if I’m being honest, mostly because it’s green, but you can use any veggies you like. :) I think this would be even better with some toasted sunflower seeds sprinkled on top for a little crunch and nuttiness.
Layered Green Salad
(Yield: About 10 servings)
6 c chopped green leaf lettuce (about 1 medium-sized head)
1 (16 oz) bag frozen peas, thawed and patted dry in a clean kitchen towel
3-4 c chopped broccoli
2 Haas avocados
1 TB lemon juice
1 c plain, low-fat yogurt
1/4 to 1/2 small sweet onion, grated (add as much as you like or omit this is you prefer)
1 tsp dried dill
1/2 tsp each salt and garlic powder
1/8 tsp black pepper
2 TB fresh minced chives (garnish)
9- by 9- by 2-inch casserole dish
Blanch the broccoli for 60 seconds in salted, boiling water; immediately remove the broccoli with a slotted spoon and transfer it to a bowl of ice water to cool. Once cooled, drain the broccoli and pat it dry with a clean kitchen towel.
In a food processor (or by hand), combine the avocado, lemon juice, yogurt, grated onion, dill, salt, garlic powder, and pepper until smooth.
Spread the lettuce in the bottom of the dish; spread the broccoli on top of the lettuce; spread the peas on top of the broccoli; spread the avocado mixture on top of the peas. Garnish with the chives.
Tuesday, January 26th, 2010
Most people know that avocados are really fruits rather than vegetables, but until recently I had no idea that avocados are actually large berries that come from the same family as cinnamon, camphor, and bay laurel (for more info on avocados, see here). Avocados are known for their creamy texture and buttery flavor, and are used in a variety of sweet and savory recipes.
My next Meals in Minutes post is a sandwich – Guacamole BLT. The salty, crispy bacon and the smooth, creamy avocado pair perfectly, and the tomato and lemon juice really help to brighten the avocado’s flavor. Since it’s mashed, guacamole is the perfect way to use up leftover avocado.
(Yield: 1 sandwich)
2 slices multigrain bread (or any bread you like)
2-3 slices turkey bacon, cooked
2 large leaves lettuce, washed and dried
1/4 c cherry tomatoes, quartered
1 scallion, thinly sliced
1 tsp lemon juice
Dash salt and pepper
Toast the bread. Mash the avocado and stir in the lemon juice, salt, and pepper; then mix in the tomato and scallion. Spread the avocado mixture on one slice of bread, then top with the lettuce, turkey bacon, and the remaining slice of bread.