Avocados
Originally uploaded by mikeysklar
I've been really into buying produce by the case. We just picked up one case of oranges, avocados and pomegranates all organic. Wendy and I can easily take care of the oranges and pomegranates this week, but the avocados represent a bit of a challenge. We only have a few recipes for the avocados. We eat them straight with salt and pepper, guacamole, and chocolate pudding. Any thoughts on how to eat 60 avocados in a month?
11 comments:
Claire and I use this website for new recipes. I would say about 1/3 of our diet is cooked from dishes found here:
http://www.101cookbooks.com/ingredient/avocado
I wonder if you could make a whole bunch of guac and then preserve it in jars in your canner. Or if you have a food vacuum sealer you it should keep almost forever in the freezer.
Fresh sprouts with avacado wedges are my favorite.
This is one of my favorites:
http://www.cookinglight.com/food/quick-healthy/superfast-fruit-recipes-00400000053571/page15.html
Lemon Pudding--so delicious & it freezes well. This is a favorite dish at my house.
4 avocados
2 lemons juiced
1/4 cup agave syrup
Puree in blender or food processor until mixture is the texture of pudding. Add or reduce agave syrup to your sweet tooth preference. Enjoy.
Also: Bean Dip
2 cups cooked beans, drained
2 avocados, chopped
2 Tablespoons chopped cilantro
2-3 green onions, chopped
1-2 cups of salsa
add peppers to taste if desired
pinch of salt
Not to reveal too much about my home, but this delicious bean dip sometimes doubles as dinner because it is so tasty. Add a salad if you can tear yourself away from the dip. Or just enjoy the indulgence.
mash em on bread (white,toast,baguette), top with salt'n pepper+lemon or lime juice/flesh
Remember that avocados are a fruit. They go really well in veggie or creamy fruit smoothies. Also, guac does freeze decently well, not great, but not bad. Just make sure to add some acidity to it to keep oxidation low, brown guac is gross even if it is still tasty. Finally, breakfast.. avocado slices added to an omelet or breakfast tacos are always welcome.
1. Avo icecream!
http://www.foodnetwork.com/recipes/alton-brown/avocado-ice-cream-recipe/index.html
2. Nice thick slices in a herb/fresh leaf salad. Balsamic vineagar or a light dressing.
3. My favourite:
Spread thickly on a wholemeal or heavy kibbled-rye dark bread, top with very thinly-sliced raw garlic and a tiny amount of salt sprinkled on top. Amazing!
I love to make avocado pizza. thin slices to cover the whole thing then add garlic and chiles/hot peppers etc. I always add a little salt too.
Great topping for gazpacho! Tasty just cut in half, sprinkled with salt, pepper, extra virgin olive oil, and a touch of balsamic vinegar and eaten straight.
They are hard to preserve as they taste awful when heated, so no canning, Freezing is probably your best bet.
When Haas avocados went on sale for 5/$1 I bought dozens and cubed the soft flesh. I popped it in a muffin tin and froze it in 1/2 avocado servings. Wrapped, bagged, and frozen, they kept very well!
When Haas avocados went on sale for 5/$1 I bought dozens and cubed the soft flesh. I popped it in a muffin tin and froze it in 1/2 avocado servings. Wrapped, bagged, and frozen, they kept very well!
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