Posts Tagged ‘Avocado’

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Baked Avocado

April 4, 2013

Avocado is the new wonder food. The health benefits are tenfold,along with it being  a  very versatile fruit. In a typical avocado, most of the calories you receive come from monounsaturated fat. The monounsaturated fat in an avocado is healthy for you. They  contain both insoluble and soluble fiber. Very few  foods can brag about containing both kinds of fiber.  Avocados are high in  B vitamins along with vitamin K and vitamin E.  It pairs well with foods that  are  sweet or savory. You can add it to shakes, make salsas  with it, add it to salads and make chocolate mousse` with it. Baking it  with hot pepper sauce and topping with a bit of  shaved parmesean is my new favorite way to eat it. It makes a great appetizer,side or have a whole one and  call it a meal!

1 medium avocado

1-2 T. of your  favorite hot sauce (mine is Moore’s)

2 T. shaved parmesean ( I like a dry  cheese but you can use any easy melting type)

2 wedges lemon (or lime)

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Slice the avocado in half. Having  trouble  removing that   slippery pit? Holding the  avocado in one   hand, hit the  pit with the  sharp  edge of  a knife.

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Twist the knife,keeping the avocado still, and out comes the pit.

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Score the flesh of the avocado, so that the hot sauce  seeps  down in it. Fill the center of each half, with a  tablespoon or so of hot sauce.The amount is up to you but  that should be more than  enough.You don’t want it overflowing, or overpowering.

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Sprinkle the  cheese on top and add some  fresh cracked black pepper if you like.

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Bake in a 350 degree oven for 10-15 minutes. Just enough to warm it and melt the cheese. Serve with lemon or lime wedges, to be squeezed on top right before eating.

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Guacamole

May 4, 2011

Cinco de Mayo-the 5th of May. A Mexican holday commemorating the win of a war,the celebration seems to have become more of an American excuse to party. (Do we ever need an excuse to have a good time). Put on your sombrero, mix up some margaritas, and make a big bowl of quacamole.Nothing goes better with avocado than tangy blue cheese so I’ve added this French cheese – fitting as the war Mexico won on May 5th,1862 was againest France! The flavors get along quite well,complementing each other without vying for victory!  Let the party begin. Ole’!

  • 3  Haas avocados,medium ripe
  • 1 C. blue cheese,crumbled finely
  • 2 plum tomatoes,seeded and diced
  • 1/2 C. sour cream
  • 1/4 C. purple onion
  • 2 cloves mashed garlic
  • 1 generous tablespoon fresh lemon
  • 1 generous tablespoon finely diced jalapenos
  • 1/2 t. salt

Peel the avocados and rub all over with a few drop of lemon juice.Avocado will brown eventually no matter what you do, so work fast. Guacamole is meant to be made just a few hours before serving – though it tastes good the next day- even keeping the pit in it  won’t stop it from oxidizing into an unattractive brown.Mash one and a half avocado with the lemon juice and salt. Dice the other one and a half into chunks. Dice the tomatos.Set aside.

Add purple onions,garlic,sour cream and blue cheese.Gently mix until sour cream is evenly combined with avocado.

Lightly press some of the juice out of the tomatos to prevent a watery dip.

Add tomatos and avocado chucks to mashed mix.

Serve with tortilla chips, or spread on thinly sliced Cuban bread.