'Evening, folks. I'd been rather hankering for some avocado of late, and I needed to utilise the Valentine's Day tuna steaks The Husband had gotten me earlier in the year, so I concocted what just happened to be one of the best and simplest dishes I've ever made.
You know, everyone says this; "The picture ain't art gallery material because I just wanted to eat the damn thing", and it's very, very true. But you get the idea.
( More Where That Came From; )
xxCattxx
I'm making a salad topped with some leftover shrimp for dinner tonight. I could have sworn I saw a great recipe for an avocado dressing or vinigiarette the other day on food network, but can't seem to find it now.
I've got a few Hass avocados, a few limes and a few different types of vinegars, sour cream, mayo, olive oil, etc etc...lots of herbs and spices.
Can anyone give me an idea on a tasty avocado dressing that would go well with shrimp? All the ones I've found on allrecipes incorporate a LOT of ingredients and/or are rated for being too thick. I'm not an exact cook either so I don't need an exact recipe, but some clue as to where to go would be good. I'm blanking a little!
I think we bought four or so avocados (yay on sale!) so besides making guacamole (which we make all the time and love) what other things do you love to make with avocado?
I also bought some of the HD Reserve Toasted Seasame Coconut Brittle (not looking at it right now so i don't eat it =X ...so not sure if that's the correct name or not!) and cannot wait to eat it!
I appreciate any input ya'll can give me!
- Mood:
hungry
I think the guacamole I just made is the best I've ever tasted... perhaps it is the fact that I am very hungry, but all the flavors are just perfectly blended, better then I've ever done before! And usually, I am a guacamole purist- only avocados, citrus and salt, but this time.. mm.... :)
Guacamole
-2 small Hass avocados
-Juice of 1/2 lime
-1/4 of a large red onion, chopped finely
-1 dainty handful grape tomatoes, chopped into small pieces
-Approx. 1/2 teaspoon fine sea salt
Slice around the pit of the avocados, split in half, remove pit and discard.
Slice into the avocado flesh, just down to the skin, and make criss-crosses (this makes it easier to remove) and use a spoon to dump the flesh into a bowl.
Add the lime juice right away so the avocado flesh does not brown. Stir to coat.
Mix in the red onion, tomatoes and then salt to taste (you may need to add more).
Using a fork, squish the avocado pieces until they are more of a paste and enjoy with tortilla chips :)
--Rachel
Guacamole
-2 small Hass avocados
-Juice of 1/2 lime
-1/4 of a large red onion, chopped finely
-1 dainty handful grape tomatoes, chopped into small pieces
-Approx. 1/2 teaspoon fine sea salt
Slice around the pit of the avocados, split in half, remove pit and discard.
Slice into the avocado flesh, just down to the skin, and make criss-crosses (this makes it easier to remove) and use a spoon to dump the flesh into a bowl.
Add the lime juice right away so the avocado flesh does not brown. Stir to coat.
Mix in the red onion, tomatoes and then salt to taste (you may need to add more).
Using a fork, squish the avocado pieces until they are more of a paste and enjoy with tortilla chips :)
--Rachel
Dzik
This is an INCREDIBLY good appetizer (could be a light entrée) from the Yucatan penninsula of Mexico. It's shredded flank steak tossed with diced radishes, onion, habaneroa (use serranos or jalapenos, if you like), cilantro, and lime juice. Then, you simply serve it chilled or room temperature as lettuce wraps or as tacos (with some julienned lettuce), and enjoy! 
It's very colorful and has lots of texture and eye-appeal, as well, which is a perk! I'd recommend doubling the recipe to ensure you have left-overs... trust me, you'll want them!
I'd also recommend doing this across two days (to give the meat time to cool completely before you shred it). Make preparation very easy; just pop the meat in to cook while you're making dinner for tonight, then whack it in the fridge to cool overnight and shred it tomorrow! 
(You can click the pictures for larger versions.)Dzik (Yucatecan Style salpicón de res)
Makes 3 cups, serving 4 as an appetizer, 2 or 3 as a light main course
Ingredients1 pound flank steak or brisket , well trimmed and cut into 2-inch squares
1 clove garlic, peeled and quartered
2 bay leaves
¼ teaspoon EACH dried marjoram and thyme
1 small red onion, diced (divided use)
Salt
4 large radishes, julienned or chopped into small pieces
1 to 2 fresh habanero chiles, stemmed, seeded and finely chopped
1 small tomato, cut into ¼ -inch pieces
2 tablespoons chopped fresh cilantro
6 tablespoons sour orange or lime juice
6 leaves romaine lettuce
1 ripe avocado, sliced
DirectionsThe Meat:
- bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion.
- Simmer over medium to medium-low heat for an hour or so, until the meat is tender.
- If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.
The dzik
- Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt.
- Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.
Serve:
- Serve with lettuce leaves to make wraps, or with tortillas to make tacos (julienne some lettuce to top tacos with).
I made this for dinner tonight, and it's already a "keeper"
I've got left-overs for lunch tomorrow. - Location:Home
- Mood:happy
- Music:"Everything I Wanted (Yesteryear Radio Mix)" by Jonatha Brooke
Again, no photos. I must learn to keep the camera near the kitchen before I hand out my meals!!!
The boyfriend and I have been playing around with raw meals for about 1 year now. He prefers meat so it typically includes some interesting, yet traditional raw meat main courses. I shall post these if anyones interested. =)
Today I decided to go strictly raw vegan (I come from a veg background and can only take so much meat before I swear it off), aside from the b/f's desire to add raw cheddar cheese to the mix. The results were so good I've decided to start seriously playing with the raw vegan concept. It was a HUGE hit among the family. The family being addicts to fast food and other unhealthy typical American diets. =) This was their first introduction to really healthy food. If you live in New England you understand the type of delish but BAD food I'm talking about... Everyone was really surprised at how satisfying the meal was and how quickly it filled them up (not to mention the energy it gave them after a tiring day at work). The mother demanded the recipes after she tasted the meal. =)
If the interest is enough, I shall continue posting my discoveries as I go along. This is something I'd love to play with. I just need to replace a few supplies..... =)
Marinated Mushrooms
Put ingredients in quart bag and marinate on the counter for 2 hours.
Comments: I split the oils up. 1 part unfiltered flaxseed oil, 1 part olive oil. I also added 3 cloves of crushed garlic (lessen if you don't like garlic, I personally LOOOOVE it) and some apple cider vinegar, I'd say about 3 T. Play with the acv, I don't measure when I'm winging it... =/ I let it sit in a covered bowl for about 2 hours.
Results: VERY tasty. Pete thinks it would have paired beautifully with some raw cheese. The vinegar gave it a nice bite and it was the almost steak like taste that portobellos are known for, but not so much since it was raw. It's a remake. VERY good and really simple to throw together. Make it before you do anything else. It could do well as a main course, a wrap/sammich filling, etc. Be creative. =)
Lettuce Wraps
Results: Addicting but very filling. We actually have left overs.... o_O With 3 people eating. Must recreate this, as both a snack and lunch item as well as dinner item. LOVED it.
Again I apologize for the open ended amounts for the ingredients. One day I will remember to measure things rather than going by feeling. =/
The boyfriend and I have been playing around with raw meals for about 1 year now. He prefers meat so it typically includes some interesting, yet traditional raw meat main courses. I shall post these if anyones interested. =)
Today I decided to go strictly raw vegan (I come from a veg background and can only take so much meat before I swear it off), aside from the b/f's desire to add raw cheddar cheese to the mix. The results were so good I've decided to start seriously playing with the raw vegan concept. It was a HUGE hit among the family. The family being addicts to fast food and other unhealthy typical American diets. =) This was their first introduction to really healthy food. If you live in New England you understand the type of delish but BAD food I'm talking about... Everyone was really surprised at how satisfying the meal was and how quickly it filled them up (not to mention the energy it gave them after a tiring day at work). The mother demanded the recipes after she tasted the meal. =)
If the interest is enough, I shall continue posting my discoveries as I go along. This is something I'd love to play with. I just need to replace a few supplies..... =)
Marinated Mushrooms
- 2 cups Baby Portobellos, washed with a damp cloth
- 1/4 cup olive oil
- 2 tablespoons agave nectar
Put ingredients in quart bag and marinate on the counter for 2 hours.
Comments: I split the oils up. 1 part unfiltered flaxseed oil, 1 part olive oil. I also added 3 cloves of crushed garlic (lessen if you don't like garlic, I personally LOOOOVE it) and some apple cider vinegar, I'd say about 3 T. Play with the acv, I don't measure when I'm winging it... =/ I let it sit in a covered bowl for about 2 hours.
Results: VERY tasty. Pete thinks it would have paired beautifully with some raw cheese. The vinegar gave it a nice bite and it was the almost steak like taste that portobellos are known for, but not so much since it was raw. It's a remake. VERY good and really simple to throw together. Make it before you do anything else. It could do well as a main course, a wrap/sammich filling, etc. Be creative. =)
Lettuce Wraps
- 2 very ripe avocados
- 3 tomatoes, diced
- 1/2 jalapeno pepper, diced
- 2 tbsp yellow onion, diced
- 3 cloves fresh garlic, minced
- 1/4 cup fresh cilantro, chopped
- Flaxseeds, raw, to taste
- Sunflower seeds, to taste
- 2 tsp fresh lime juice
- 6-8 large romaine lettuce leaves
- In a medium sized bowl, mash the avocado.
- Add remaining ingredients and stir until well mixed. Chill for 1+ hour to allow ingredients to marry.
- Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
Results: Addicting but very filling. We actually have left overs.... o_O With 3 people eating. Must recreate this, as both a snack and lunch item as well as dinner item. LOVED it.
Again I apologize for the open ended amounts for the ingredients. One day I will remember to measure things rather than going by feeling. =/
the ingredients:
avocado, cheddar cheese, carrots, pecans, pork tenderloin
( with some mixed greens and raspberry vinagrette )
avocado, cheddar cheese, carrots, pecans, pork tenderloin
( with some mixed greens and raspberry vinagrette )
- Music:rhcp
Pork and zucchini lettuce wraps with couscous and homemade avocado cilantro dressing...please excuse my pic/plating-i'm working on both. I was piping the dressing across my wrap and a blob came out right in the middle and made it look messy. :( Blah. I'm getting better little by little though. I'll have to refer to that post on how to take pics of your food again. It was very helpful.
I have a recipe for goat cheese avocado sandwiches with cucumber and tomato. I'm looking for something to add to the sandwich to make it more substantial to eat for a meal. Any suggestions? The goat cheese is very rich, so something light would be ideal.
I made Australian brekkie according to my girlfriend's recipe. ( Here are some pictures. )
Newbie here with some summer stuff from the local farm. Here's some grilled onion with homemade salsa and guacamole:
( 4 more pics under the cut )
( 4 more pics under the cut )
After being on second shift for nearly a year, my job has recently switched me back to days. In celebration of being able to do fun, social things after work, we ate out a bit more than usual, but I did manage to cook dinner a few times this week.
One night, we had a healthified version of a Barefoot Contessa recipe that my fiance's stepmom made for us a couple months ago. I increased the vegetables, left out the cream, and nixed the sliced lemons. I think my version was even better because it didn't have that ultra-rich "I AM MADE OF CREAM" vibe going on.
( Creamy Lemon Fusilli Salad )
Last night I really wanted to go down to this awesome little Mexican restaurant down the street and have some black bean nachos, but we had just gone out for burgers the night before. Going out to eat 2 nights in a row doesn't really fit in with my "eat out less" budgeting goal. So I stopped at the neighborhood Mexican grocery store and picked up a couple of things (tostadas, iceberg lettuce, Mexican crema, jalapenos) and came home and made dinner! Tostadas were faster to make than nachos, and I thought they'd be easier to pile up with crispy lettuce and homemade pico. I was right!
( Black Bean Tostadas )
For tonight's dinner, I'm trying to decide between bean tostadas again (they're that good, plus I have leftover beans and pico) or portabella mushroom mini-muffalettas. Just for good measure, here's my muffaletta idea...
Slice some zucchini and portabella. Broil or grill until done. Finely chop some spicy mixed olives into relish. Split and toast some ciabatta rolls. Spread one side of the roll with olive relish. Layer on zucchini slices, portabella, and arugula. Spread the top of the roll with soft garlic/basil goat cheese.
I'm trying to decide what to have with that sandwich. Nothing that requires the use of the oven, as it heats up my house too much. I'm thinking maybe some kind of cucumber salad. Any ideas?
One night, we had a healthified version of a Barefoot Contessa recipe that my fiance's stepmom made for us a couple months ago. I increased the vegetables, left out the cream, and nixed the sliced lemons. I think my version was even better because it didn't have that ultra-rich "I AM MADE OF CREAM" vibe going on.
( Creamy Lemon Fusilli Salad )
Last night I really wanted to go down to this awesome little Mexican restaurant down the street and have some black bean nachos, but we had just gone out for burgers the night before. Going out to eat 2 nights in a row doesn't really fit in with my "eat out less" budgeting goal. So I stopped at the neighborhood Mexican grocery store and picked up a couple of things (tostadas, iceberg lettuce, Mexican crema, jalapenos) and came home and made dinner! Tostadas were faster to make than nachos, and I thought they'd be easier to pile up with crispy lettuce and homemade pico. I was right!
( Black Bean Tostadas )
For tonight's dinner, I'm trying to decide between bean tostadas again (they're that good, plus I have leftover beans and pico) or portabella mushroom mini-muffalettas. Just for good measure, here's my muffaletta idea...
Slice some zucchini and portabella. Broil or grill until done. Finely chop some spicy mixed olives into relish. Split and toast some ciabatta rolls. Spread one side of the roll with olive relish. Layer on zucchini slices, portabella, and arugula. Spread the top of the roll with soft garlic/basil goat cheese.
I'm trying to decide what to have with that sandwich. Nothing that requires the use of the oven, as it heats up my house too much. I'm thinking maybe some kind of cucumber salad. Any ideas?
Last night I had an awsome idea for BBQ. I love to grill but it often means fatening stuff, so I'm experiementing with leaner meat cuts and veggies. So here's my version of a great burger:
Ground turkey
roasted red peppers (marinated in a jar... more flavour)
black olives
oignons
bread crums
1 egg white
italian seasoning
Mix all together and gril. If you want to add some cheese go with a brie style. Creamy and not too strong. The red peppers have a lot of flavour.
Top it off with: avocado, letuce, tomato & red oignons with a touch of dijon.
Miam! Miam!
And just for the feedback, I don't remember who posted those vegan coconut lime cut cakes but they are TO DIE FOR! Made them yesterday and the neighbors were knocking at my door for a bite!
- Mood:creative
Two days ago my friend and I made an adventure out of getting stuff for the next nights sushi extravaganza. We went to the local Asiana Market, then our resident huge asian food market, Lee Lee's, had some yummy fried tofu, pork buns and boba along the way, went to the Chinese Culture Center's Ranch Market then to good ol' Sprouts.
Oh and what a feast it was:
( Read more... )
Oh and what a feast it was:
( Read more... )
I just made Guacamole. It's not very photogenic however partly due to the fact that I used a can of tomatoes. Really it's quite hideous but oh so tasty.
Tomatoes
Avocados
Onion
Chiles (I used a Pablano and a couple dried New Mexico chiles)
Cilantro
Garlic
Fresh Lime Juice
Red Wine Vinegar
Cumin
Oregano
Paprika
Cayenne Pepper
The key is to chop the chiles finely enough and to also not forget the cumin. The cumin really rounds out the flavor. Before I found cumin I was always disappointed with the recipe because it just felt like it was missing something.
I don't really measure anything anymore when I make it. I just kind of throw stuff in a tupperware container. This is actually just my salsa recipe plus avacado.
Tomatoes
Avocados
Onion
Chiles (I used a Pablano and a couple dried New Mexico chiles)
Cilantro
Garlic
Fresh Lime Juice
Red Wine Vinegar
Cumin
Oregano
Paprika
Cayenne Pepper
The key is to chop the chiles finely enough and to also not forget the cumin. The cumin really rounds out the flavor. Before I found cumin I was always disappointed with the recipe because it just felt like it was missing something.
I don't really measure anything anymore when I make it. I just kind of throw stuff in a tupperware container. This is actually just my salsa recipe plus avacado.
Heyy.
This is my first time posting here, I joined maybe a week ago, so I hope my question's ok here.
Me cooking, is a big joke in my family. I can do it, but it's only been recently, and its still pretty rare.
My family likes telling people "she doesn't even know how to boil water!" So I decided I'm going to surprise everyone and make dinner on mother's day.
I just don't know what to make, and I was wondering if you could post links, or recipes for pretty easy, but fancy-ish dishes I can make. I already decided on Bellinis for drinks, but I have no idea what dishes go together, or how many different dishes I need to make.
Oh, and a question about the bellinis...I don't know anything about wine, is Prosecco easy to find and not too expensive? or can I use any type of wine?
and a small contribution to the community since its all I have.
Really easy recipe, don't know if its been posted before or not.
I got it from a vietnamese exchange student.
( Avocado smoothie-thing )
This is my first time posting here, I joined maybe a week ago, so I hope my question's ok here.
Me cooking, is a big joke in my family. I can do it, but it's only been recently, and its still pretty rare.
My family likes telling people "she doesn't even know how to boil water!" So I decided I'm going to surprise everyone and make dinner on mother's day.
I just don't know what to make, and I was wondering if you could post links, or recipes for pretty easy, but fancy-ish dishes I can make. I already decided on Bellinis for drinks, but I have no idea what dishes go together, or how many different dishes I need to make.
Oh, and a question about the bellinis...I don't know anything about wine, is Prosecco easy to find and not too expensive? or can I use any type of wine?
and a small contribution to the community since its all I have.
Really easy recipe, don't know if its been posted before or not.
I got it from a vietnamese exchange student.
( Avocado smoothie-thing )
a combination of all the suggestions made:
two pieces of lamb tenderlion: marinated over night in grapeseed oil, olive oil, fresh basil, oregano, six cloves of garlic
30 minutes before i seared the lamb...i added some lemon juice to the marinade
coat the lamb in cumin, salt and pepper. seared in cast iron skillet. then placed for about 6 minutes in the over at 350.
i served this in a warm yogurt sauce with chick peas and brown rice, and crispy, homemade pita chips
on the side: fresh mustard greens and spinach, and a mixed greens salad right from our garden with a homemade avocado, green goddess dressing with fresh herbs
my camera is broke. kitty smashed it. so i wish i could post pictures.
two pieces of lamb tenderlion: marinated over night in grapeseed oil, olive oil, fresh basil, oregano, six cloves of garlic
30 minutes before i seared the lamb...i added some lemon juice to the marinade
coat the lamb in cumin, salt and pepper. seared in cast iron skillet. then placed for about 6 minutes in the over at 350.
i served this in a warm yogurt sauce with chick peas and brown rice, and crispy, homemade pita chips
on the side: fresh mustard greens and spinach, and a mixed greens salad right from our garden with a homemade avocado, green goddess dressing with fresh herbs
my camera is broke. kitty smashed it. so i wish i could post pictures.
So, I had this MONSTER salad planned including bacon, cheese, avocado, cucumber, etc. I had my avocado ready. I opened him up and...*cue horror music*...it was HARD! Like apple hard! I tried the inside, just cause...and it is crunchy! This has never happened before.
Obviously it wasn't ripe.
But really...how does one tell if the avocado is ripe or not? It was greenish, but I've gotten green ones that were ripe.
No fair! I'm so sad.
Obviously it wasn't ripe.
But really...how does one tell if the avocado is ripe or not? It was greenish, but I've gotten green ones that were ripe.
No fair! I'm so sad.
We'd been doing get-everyone-fed type meals for a bit and had a guest tonight, so I decided to play. The guest doesn't do cow dairy, and house meals are egg and meat-free, so everything was vegan except for the option of adding cheese for thems that do that. Sucrose-free too, due to the needs of said guest. Hearkening back to the yuppies' Santa Fe craze, dinner was:
Santa Fe hash: a skillet of onion, garlic, red bell pepper, crumbled firm tofu, yellow squash, mushrooms, corn, black beans, and red potatoes (in order of addition) seasoned with cumin (seeds and ground), oregano, and chili powder, topped with Herndez Salsa Ranchero. (shredded cheese available)
A salad of mixed greens with cherry tomatoes and green onions, with avocado dressing.
Mexican pots au creme du chocolat (Alton Brown's tofu chocolate pie with the addition of cinnamon, served in individual ramekins instead of a crust).
Chateau Ducasse Bordeaux Blanc
I'm all happy shininess for getting a chance to show off and feeling terribly grown up for having a sit-down dinner with wine and conversation and all instead of everyone scurrying off with a bowl to their respective computers.
Santa Fe hash: a skillet of onion, garlic, red bell pepper, crumbled firm tofu, yellow squash, mushrooms, corn, black beans, and red potatoes (in order of addition) seasoned with cumin (seeds and ground), oregano, and chili powder, topped with Herndez Salsa Ranchero. (shredded cheese available)
A salad of mixed greens with cherry tomatoes and green onions, with avocado dressing.
Mexican pots au creme du chocolat (Alton Brown's tofu chocolate pie with the addition of cinnamon, served in individual ramekins instead of a crust).
Chateau Ducasse Bordeaux Blanc
I'm all happy shininess for getting a chance to show off and feeling terribly grown up for having a sit-down dinner with wine and conversation and all instead of everyone scurrying off with a bowl to their respective computers.
- Mood:
pleased
Page Summary
![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
givemethegun : Seared Tuna With Mango & Avocado Salsa [+18] - the_offbeats : (no subject) [+5]
- lil2yng : Dressing? [+8]
- subarashiine : Guacamole [+11]
- _kosh_ : Dzik [+2]
- kuzu_no_ha : (no subject) [+2]
- fadingmemories : Eating Raw Dinner experiment #1... [+18]
- strwbrryjuice : today's salad [+2]
- hulagurl151 : Dinner. [+2]
- amandica : Goat cheese avocado [+10]
- wicked_sassy : australian brekkie [+21]
- anne_nahm : Amateur porn [+2]
- redmelde : This week's dinner highlights: [+9]
- orchid666 : Gab's Montreal lean burgers [+4]
- rozillla : Sushi extravaganza! [+12]
- davethegnome : (no subject) [+3]
- cyanidewine : Mothers Day Help? [+26]
- reckless_saturn : what i did with the lamb [+0]
- funkygreendog : Applecado [+10]
- hydrolagus : Tonight at the Turquoise Coyote... [+1]
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