(no subject)
These are some recipes the NYtimes had in an article about how avocados are recommended for people with diabetes. I'm saving them here so I can find them again 'cause they actually look quite yummy and am thinking of trying some out when I get home (ignoring the icky vegan parts and actually using real dairy when the silly recipe calls for soy stuff, 'cause dairy is yummy), since avocados are the best thing ever.
Chilled Avocado Soup
2 large ripe avocados
3 cups good-quality vegetable broth
1/4 cup dry sherry, preferably fino
1. Cut the avocados in half lengthwise, navigating around the pits. Twist to split, then remove the pits and discard. Using a medium-size spoon, scoop out the flesh in large pieces, then cut into 1/2-inch pieces.
2. In a heavy, medium saucepan, combine the broth and 2 cups water. Bring to a boil, then reduce the heat to a simmer.
3. Add the avocado pieces and simmer for 2 minutes. Add 2 tablespoons of the sherry and cook 1 minute longer.
4. Remove from heat and let cool for several minutes. Transfer the contents of the saucepan to a blender. (You may need to do this in several batches.) Process until the soup is very smooth and creamy.
5. Add salt and freshly ground white pepper to taste. Stir in the remaining 2 tablespoons sherry and chill until very cold before serving.
Yield: 6 servings.
avocado port burger Portabella Burgers With Avocado Spread
Portabella Burgers With Avocado Spread
4 medium-sized portabella mushrooms (about 4 ounces each), stems removed
1 medium onion, cut in 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened avocado, halved, pitted and sliced
2 tablespoons plain soy yogurt
1/2 teaspoon minced garlic
4 whole grain vegan buns, toasted
4 jarred roasted red peppers
1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
3. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
4. While the onions are cooking, combine in small bowl 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
5. Build the sandwich by spooning the onions and roasted peppers into mushroom cavities, divided equally. Next, spread smooth avocado mixture on bottom of each bun, and top each with stuffed mushrooms. Top with remaining sliced avocado. Cover with tops of buns.
Yield: 4 servings.
Roasted Red Pepper Avocado Dip
1 avocado
2 roasted red peppers
1 teaspoon fresh lime juice
1 clove of garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground salt
1 teaspoon fresh oregano leaves (optional)
1. Combine all of the ingredients in a blender or food processor and puree. Serve with sliced cucumber.
Mexican Tomatillo Stew
3 tablespoons olive oil
1-1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium vegetable broth
2 cups diced tomatillos
2 fully ripened avocados, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste
1. In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
2. Just before ready to serve, stir in 1 avocado and cilantro. Season with pepper, if desired.
3. Serve in bowls topped with remaining avocado, if desired.
Yield: about 10 cups.
I shall now return to my day of staring at pictures of food and recipes online. :(
Stupid fast.
Chilled Avocado Soup
2 large ripe avocados
3 cups good-quality vegetable broth
1/4 cup dry sherry, preferably fino
1. Cut the avocados in half lengthwise, navigating around the pits. Twist to split, then remove the pits and discard. Using a medium-size spoon, scoop out the flesh in large pieces, then cut into 1/2-inch pieces.
2. In a heavy, medium saucepan, combine the broth and 2 cups water. Bring to a boil, then reduce the heat to a simmer.
3. Add the avocado pieces and simmer for 2 minutes. Add 2 tablespoons of the sherry and cook 1 minute longer.
4. Remove from heat and let cool for several minutes. Transfer the contents of the saucepan to a blender. (You may need to do this in several batches.) Process until the soup is very smooth and creamy.
5. Add salt and freshly ground white pepper to taste. Stir in the remaining 2 tablespoons sherry and chill until very cold before serving.
Yield: 6 servings.
avocado port burger Portabella Burgers With Avocado Spread
Portabella Burgers With Avocado Spread
4 medium-sized portabella mushrooms (about 4 ounces each), stems removed
1 medium onion, cut in 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened avocado, halved, pitted and sliced
2 tablespoons plain soy yogurt
1/2 teaspoon minced garlic
4 whole grain vegan buns, toasted
4 jarred roasted red peppers
1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm.
3. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
4. While the onions are cooking, combine in small bowl 1/2 of the avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
5. Build the sandwich by spooning the onions and roasted peppers into mushroom cavities, divided equally. Next, spread smooth avocado mixture on bottom of each bun, and top each with stuffed mushrooms. Top with remaining sliced avocado. Cover with tops of buns.
Yield: 4 servings.
Roasted Red Pepper Avocado Dip
1 avocado
2 roasted red peppers
1 teaspoon fresh lime juice
1 clove of garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground salt
1 teaspoon fresh oregano leaves (optional)
1. Combine all of the ingredients in a blender or food processor and puree. Serve with sliced cucumber.
Mexican Tomatillo Stew
3 tablespoons olive oil
1-1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium vegetable broth
2 cups diced tomatillos
2 fully ripened avocados, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste
1. In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
2. Just before ready to serve, stir in 1 avocado and cilantro. Season with pepper, if desired.
3. Serve in bowls topped with remaining avocado, if desired.
Yield: about 10 cups.
I shall now return to my day of staring at pictures of food and recipes online. :(
Stupid fast.