prep time: tbd
servings: 12
ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced
steps:
1. in a blender, puree avocado, salsa, cilantro, sour cream, and scallions. thing with water if desired. season with salt and pepper to taste. chill until cold.
2. divide among 12 small juice glasses. garnish with radish slices.
- rachael ray magazine, july/august 2014
Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
10.01.2014
10.17.2012
avocado fries
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
canola oil
1/4 cup flour
1 teaspoons salt
2 eggs - beaten
1 1/2 cups panko bread crumbs
2 firm-ripe medium avocados - pitted, peeled and sliced into 1/2-inch wedges
grated parmesan
steps:
1. preheat oven to 200 degrees. in a medium saucepan, heat 1 1/2 inches oil until it registers 375 degrees.
2. mix flour with 1/2 teaspoon salt in a shallow plate. put eggs and panko in separate shallow plate.
3. sprinkle the avocado slices with the remaining 1/2 teaspoon salt. dip each slice in flour, shaking off excess. dip in egg, then panko to coat. set on plate in single layer.
4. fry a quarter of avocado slices at a time until deep golden, 30 - 60 seconds. transfer slices to a plate lined with paper towels. keep warm in oven while cooking remaining avocados. sprinkle with salt and grated parmesan.
- circle b kitchen
cook time: tbd
servings: tbd
ingredients:
canola oil
1/4 cup flour
1 teaspoons salt
2 eggs - beaten
1 1/2 cups panko bread crumbs
2 firm-ripe medium avocados - pitted, peeled and sliced into 1/2-inch wedges
grated parmesan
steps:
1. preheat oven to 200 degrees. in a medium saucepan, heat 1 1/2 inches oil until it registers 375 degrees.
2. mix flour with 1/2 teaspoon salt in a shallow plate. put eggs and panko in separate shallow plate.
3. sprinkle the avocado slices with the remaining 1/2 teaspoon salt. dip each slice in flour, shaking off excess. dip in egg, then panko to coat. set on plate in single layer.
4. fry a quarter of avocado slices at a time until deep golden, 30 - 60 seconds. transfer slices to a plate lined with paper towels. keep warm in oven while cooking remaining avocados. sprinkle with salt and grated parmesan.
- circle b kitchen
9.09.2012
creamy chilled cucumber and avocado soup
prep time: tbd
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
5.21.2012
nori hand rolls
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)
sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1. put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.
2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.
3. to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using. put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce. take the nori sheet in your hand and roll into a cone shape. repeat with the remaining ingredients and serve.
for 6-9 month-old infants: green bean, avocado & rice purée
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 4 green beans and cook, covered, for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: vegetables, avocado, sprouts, beetroot & rice
1. put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes. add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft. transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
- goop, january 2012
4.27.2012
seaweed salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
juice of 1 lime
salt
1 small carrot - peeled and sliced paper-thin
4 red radishes - thinly sliced
2 ounces daikon radish - peeled and thinly sliced
1 small cucumber - peeled and thinly sliced
1 firm-ripe avocado - sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions - slivered
steps:
1. put the dulse and wakame in a large bowl and cover with cold water. let soak 5 - 10 minutes, until softened. drain in a colander, pat dry and place in a serving bowl.
2. to make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
3. spoon half the dressing over the seaweed, add the lime juice and toss gently. taste and add a small amount of salt if necessary. surround the salad with the carrot, radish, daikon, cucumber and avocado. season them lightly with salt and drizzle with the remaining dressing.
4. sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
- new york times, april 2012
cook time: tbd
servings: 4
ingredients:
1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
juice of 1 lime
salt
1 small carrot - peeled and sliced paper-thin
4 red radishes - thinly sliced
2 ounces daikon radish - peeled and thinly sliced
1 small cucumber - peeled and thinly sliced
1 firm-ripe avocado - sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions - slivered
steps:
1. put the dulse and wakame in a large bowl and cover with cold water. let soak 5 - 10 minutes, until softened. drain in a colander, pat dry and place in a serving bowl.
2. to make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.
3. spoon half the dressing over the seaweed, add the lime juice and toss gently. taste and add a small amount of salt if necessary. surround the salad with the carrot, radish, daikon, cucumber and avocado. season them lightly with salt and drizzle with the remaining dressing.
4. sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.
- new york times, april 2012
4.02.2012
green deviled eggs and ham
prep time: tbd
cook time: tbd
servings: 12
ingredients:
6 eggs
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1/2 cup chopped mixed herbs
1/2 teaspooon chopped garlic
salt and pepper
3 slices prosciutto - cooked crispy and crumbled
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a food processor. add all ingredients and process.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. crumble prosciutto over the eggs.
- food network magazine, april 2011
cook time: tbd
servings: 12
ingredients:
6 eggs
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1/2 cup chopped mixed herbs
1/2 teaspooon chopped garlic
salt and pepper
3 slices prosciutto - cooked crispy and crumbled
steps:
1. hard-boil eggs. transfer eggs to a bowl of ice water with a slotted spoon and let cool.
2. drain the ice water. one at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
3. slice the eggs in half lengthwise. scoop the yolks into a food processor. add all ingredients and process.
4. fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped. crumble prosciutto over the eggs.
- food network magazine, april 2011
2.20.2012
black bean-chipotle burger
prep time: tbd
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
cook time: tbd
servings: 6 to 8 burgers
ingredients:
1 1/2 cups dried black beans - rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt
pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil + more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
1 red onion - sliced
avocado - sliced
lettuce
steps:
1. put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. cover and soak for at least 6 hours or overnight in the refrigerator. drain and rinse.
2. put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. add water to cover by 3 inches and bring to a boil. decrease the heat, cover, and simmer until the beans are tender, about 1½ to 2 hours. most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. drain the beans, reserving the cooking liquid. discard the kombu and bay leaves.
3. meanwhile, put the rice and a pinch of salt in a saucepan and add the water. bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. remove from the heat and let stand, covered, for 10 minutes.
4. heat the olive oil in a sauté pan over medium-high heat. add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. set aside to cool.
5. combine the rice, beans, and pumpkin seeds in a large bowl. transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. return the mixture to the bowl, mix everything together, and form patties about 3 1/2 inches in diameter and 1 inch thick.
6. to bake the burgers, preheat the oven to 350 degrees. brush a baking sheet with olive oil and put the burgers on it. brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. to pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. add the burgers and cook for about 4 minutes per side. serve over fresh lettuce, sliced onion and avocado.
- goop, january 2012
8.10.2011
bacon-wrapped tuna steaks with frisee and avocdo salad
prep time/cook time: 30 minutes
servings: 4
ingredients:
4 slices smoked bacon
1 1-pound tuna steak - 1-inch thick cut into 4 pieces
salt
pepper
3 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisee - torn into bite-size pieces
2 hass avocados - thinly sliced
steps;
1. lay the bacon strips on the cutting board and place a piece of tuna in the center of each; season with salt and pepper to taste. fold the bacon around the tuna and secure with toothpicks.
2. in a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside; about 6 minutes.
3. meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. toss in the frisee and avocados and transfer to plates.
4. remove the toothpicks from the tuna and cut each piece in half. arrange the tuna over the frisee and serve right away, drizzling any remaining dressing left in the bowl over the fish.
- unknown
servings: 4
ingredients:
4 slices smoked bacon
1 1-pound tuna steak - 1-inch thick cut into 4 pieces
salt
pepper
3 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisee - torn into bite-size pieces
2 hass avocados - thinly sliced
steps;
1. lay the bacon strips on the cutting board and place a piece of tuna in the center of each; season with salt and pepper to taste. fold the bacon around the tuna and secure with toothpicks.
2. in a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside; about 6 minutes.
3. meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. toss in the frisee and avocados and transfer to plates.
4. remove the toothpicks from the tuna and cut each piece in half. arrange the tuna over the frisee and serve right away, drizzling any remaining dressing left in the bowl over the fish.
- unknown
7.23.2011
avocado and crab witht marie rose sauce
prep time: 10 minutes
servings: 4
ingredients:
8 ounces fresh jumbo lump crab meat
1 lemon - cut in half
salt
pepper
1/3 cup mayonnaise
1 tablespoon ketchup
1 small shallot - finely grated
2 avocados - cut in half, pit discarded
steps:
1. in a medium bowl, squeeze the juice form one half of the lemon over the crab and stir to combine with a large pinch of salt and a little pepper.
2. whisk the mayonnaise, ketchup and shallot together in a large bowl and fold in the crab. be sure not to break it up too much.
3. fill each avocado half with a quarter of the crab salad. cut the remaining lemon into wedges and serve alongside.
- goop, august 2009
servings: 4
ingredients:
8 ounces fresh jumbo lump crab meat
1 lemon - cut in half
salt
pepper
1/3 cup mayonnaise
1 tablespoon ketchup
1 small shallot - finely grated
2 avocados - cut in half, pit discarded
steps:
1. in a medium bowl, squeeze the juice form one half of the lemon over the crab and stir to combine with a large pinch of salt and a little pepper.
2. whisk the mayonnaise, ketchup and shallot together in a large bowl and fold in the crab. be sure not to break it up too much.
3. fill each avocado half with a quarter of the crab salad. cut the remaining lemon into wedges and serve alongside.
- goop, august 2009
7.05.2011
spinach and dulse soup
prep time: tbd
servings: tbd
ingredients:
1 zucchini - cut in 1/2-inch cubes
1 scallion
1 tablespoon extra virgin olive oil
1/4 cup dulse flakes
1/4 avocado
2 cups spinach leaves - washed
4 cups water
steps:
1. blend all ingredients together in a high-speed blender for 3 minutes or until smooth.
2. season with salt to taste.
3. serve with garish of dulse and drizzle of olive oil.
- goop, january 2011
servings: tbd
ingredients:
1 zucchini - cut in 1/2-inch cubes
1 scallion
1 tablespoon extra virgin olive oil
1/4 cup dulse flakes
1/4 avocado
2 cups spinach leaves - washed
4 cups water
steps:
1. blend all ingredients together in a high-speed blender for 3 minutes or until smooth.
2. season with salt to taste.
3. serve with garish of dulse and drizzle of olive oil.
- goop, january 2011
5.30.2011
tex-mex burger
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
5.23.2011
newport fish tacos
prep and cooking time: 30 minutes
servings: 4
ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato
steps:
1. mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.
2. combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl. preheat broiler and spray broiler pan with olive oil. brush lime juice mixture over fish. place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.
3. meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. cook for about 30 seconds on each side, or until hot and pliable. keep warm.
4. break fish into large flakes, and spoon into tortillas. top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture. serve with lime wedges, onions and tomatoes.
- unknown
servings: 4
ingredients:
1/4 cup sour cream
1/4 mayonnaise
2 tablespoons chopped cilantro
1 teaspoon chili powder
olive oil spray
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
1/2 pound fish fillets (cod, mahi-mahi, halibut)
4 tortillas
1 cup shredded cabbage
1/2 avocado - thinly sliced
4 lime wedges
1/4 cup onion - thinly sliced
1/2 cup shopped tomato
steps:
1. mix sour cream mayonnaise, cilantro and 1/2 teaspoon chili powder in a small bowl and refrigerate.
2. combine lime juice, oil and 1/2 teaspoon chili powder in a medium bowl. preheat broiler and spray broiler pan with olive oil. brush lime juice mixture over fish. place fish on broiler pans and cook 3 - 4 inches from the heat, for 5 minutes, until fish flakes easily with fork.
3. meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. cook for about 30 seconds on each side, or until hot and pliable. keep warm.
4. break fish into large flakes, and spoon into tortillas. top with cabbage, avocado slices and a scant tablespoon of the sour cream mixture. serve with lime wedges, onions and tomatoes.
- unknown
4.06.2011
california chicken burritos
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
cook time: 15 minutes
servings: 4
ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)
steps:
1. adjust oven rack to middle position and heat oven to 450 degrees. heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
2. add garlic and cook until fragrant, about 30 seconds. using a potato masher, mash beans lightly. season with salt and pepper to taste.
3. place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese.
4. spread 1/4 of black beans mixture down center of each tortilla, leavings 2-inch border at ends. mound rice mixture on beans and fold tortillas to form burritos. transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese is bubbly, about 10 minutes.
5. garnish with sliced avocado, chopped romaine and sour cream.
- cook's country, august/september 2006
3.03.2011
fish toacos with homemade chips, guacamole, and persimmon salsa
prep time: tbd
cook time: tbd
servings: 6
chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)
salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger
tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)
chips steps:
1. cut the tortillas into wedges (into quarters or eighths). brush with olive oil and dust with salt.
2. place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.
note: watch carefully to avoid burning.
salsa steps:
1. mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste.
tacos steps:
1. mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat. cover and place in the fridge for 1 -3 hours or overnight.
2. preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.
3. add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.
4. spoon into the warmed tortillas and serve with avocado and salsa.
- goop, january 2011
cook time: tbd
servings: 6
chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)
salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger
tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)
chips steps:
1. cut the tortillas into wedges (into quarters or eighths). brush with olive oil and dust with salt.
2. place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.
note: watch carefully to avoid burning.
salsa steps:
1. mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste.
tacos steps:
1. mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat. cover and place in the fridge for 1 -3 hours or overnight.
2. preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.
3. add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.
4. spoon into the warmed tortillas and serve with avocado and salsa.
- goop, january 2011
chicken tortilla soup
prep time: 20 minutes
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
cook time: 20 minutes
servings: 8
ingredients:
1 onion - chopped
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 28-ounce can crushed tomatoes
1 10.5-ounce can chicken broth
1 1/4 cup water
1 cup whole corn kernels - cooked
1 cup white hominy
1 4-ounce can green chile peppers
1 15-ounce can black beans - rinsed and drained
1/4 cup fresh chopped cilantro
2 boneless chicken breasts - cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded monterey jack cheese
chopped green onions
sour cream
steps:
1. in a medium stock pot, heat oil over medium heat. saute onion in oil until soft.
2. stir in chili powder, oregano, tomatoes, broth and water
3. bring to a boil and simmer for 10 - 15 minutes
4. stir in corn, hominy, chiles, beans and chicken. simmer for 10 minutes
5. ladle soup into bowls and serve with crushed chips, avocado, cheese, sour cream, etc. on top.
- la dolce vita, march 2011
2.24.2011
raw green pea soup
prep time: tbd
servings: tbd
ingredients:
10-ounces fresh or frozen raw peas
1 medium avocado
1 cup water
2 tablespoons lime juice
pinch of salt
1/2 teaspoon cayenne powder (optional)
steps:
1. in a high-powered blender, puree all ingredients.
2. to serve, drizzle with olive oil and sprinkle pepper to taste.
- goop, january 2011
servings: tbd
ingredients:
10-ounces fresh or frozen raw peas
1 medium avocado
1 cup water
2 tablespoons lime juice
pinch of salt
1/2 teaspoon cayenne powder (optional)
steps:
1. in a high-powered blender, puree all ingredients.
2. to serve, drizzle with olive oil and sprinkle pepper to taste.
- goop, january 2011
1.12.2011
delicious guacamole
prep time: tbd
servings: tbd
ingredients:
2 avocados
1 jicama
half an onion
1 glove garlic - grated
lemon/lime juice
cilantro
salt
steps:
1. chop and mash up all ingredients in a bowl and season to taste.
- goop, january 2011
servings: tbd
ingredients:
2 avocados
1 jicama
half an onion
1 glove garlic - grated
lemon/lime juice
cilantro
salt
steps:
1. chop and mash up all ingredients in a bowl and season to taste.
- goop, january 2011
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