Tag Archives: avocado

Endless Summer

Grilled Fajita Bowl

fajitas_bowl

Welcome to the first installment for #HotSummerEats – an awesome blog link-up created by the always amazing Cam of Culinary Adventures with Cam.  This link-up has been a bit of a challenge for me (wahOo HG) but I had committed to it before we knew this treatment round worked so I wasn’t going anywhere.  As all the sponsor goodies started arriving. I just got more and more and more excited. PLUS there is AWESOME giveaway involved with some fantastic products – many of which will be featured over the next couple of days.

Today’s post is one of my all time favorite summer recipes – with a chipotle twist thanks to T. Lish dressings and marinades.  I’ve always been a fan of fajitas, regardless of the vegetables involved I know that as long as the vegetables are fresh the dish will be amazing!  I had originally planned on doing more traditional fajitas (tortillas, homemade salsa, etc) but given the current state of things I knew that I needed to adapt the recipe in order to fit with my new lifestyle.  So I made up some yellow rice and sliced up some avocado to make a delicious fajita bowl – all the flavor with a fraction of the prep time as everything just goes in the bowl.

Endless Summer

Serves 2-3

Ingredients

1 green pepper, sliced lengthwise

3 portobello mushrooms, sliced lengthwise

1 sweet onion, sliced in to rings

2 tbsp T Lish Chipotle dressing

1 1/2 cups long grain brown basmati rice

3/4 tsp ground tumeric

1/4 tsp ground cumin

1/8 tsp (pinch) of cinnamon

1 cup vegetable broth

2 cups water

1 tbsp butter

1/2 tsp salt

1 avocado, diced

Instructions

  1. For vegetables: Place the vegetables and marinade in a tupperware container with a lid, shake around to cover the vegetables in the liquid then place in fridge for 30 minutes. Give the vegetables another shake then place in fridge for a final 15 minutes.
  2. Grill vegetables until they start to char on the edges, time will vary based on charcoal vs propane.
  3. For Rice: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds.
  4. Add the water, salt, and butter and bring to a boil before adding the rice. Stir well, then cover and reduce heat to a low simmer. Cook until the water is absorbed and the rice is tender, about 20 minutes.
  5. Keeping rice covered, remove from heat and allow to sit for a final 10 minutes. Fluff and serve!
  6. Top with the Fajita mixture and fresh avocado

Notes

For best results, use a lightly oiled vegetable pan - all the grill taste without having to deal with burnt vegetables.

http://dancingveggies.com/2015/06/endless-summer.html

Hot Summer Eats is here. Rallied by Camilla of Culinary Adventures with Camilla, a talented group of 18 food bloggers will be posting recipes for a week. From June 1st through June 8th, we hope to inspire you for your summer grill dates and cookouts, provide you with ideas for your beach bonfires, and get you planning those ice cream socials and cocktail hours. Not only will you find over a hundred summery recipe posts, but you can enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. See details below.
The Sponsors
(with links to their homepages, in alphabetical order)

 

The Prizes

BenBella Veganwill provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.
Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May
2015).

Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.

Gourmet Gardenwill provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

Not Ketchupwill provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.

Quirk Bookswill send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.

Spicely Organicswill send one winner their Backyard Barbeque Gift Box.

T.Lishwill provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.

Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub fromCaribeque, Garlic Goodness Hot Sauce and Chai Curry Chup fromIntensity Academy, Roasted Tomato Vinaigrette fromOut of the Weeds, Guava Girl Gourmet Grilling Sauce fromPirate Jonny’s, and Southern Gold Barbeque Gold Sauce fromVoodoo Chef.

The Giveaway

a Rafflecopter giveaway

Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for
#HotSummerEats without additional compensation.All opinions are my own.

Paradigm Shift

Buddha Bowls

 buddha_bowl

Summer time and the vegetables are going crazy! Perfect time for a Clean Eating challenge thanks to /52weeksofcooking.   For the most part I try to avoid highly processed foods, including fake meats, but there is something to be said about the convenience that comes with those items.  However, this week I wanted to go all out, so I decided to all incorporate elements of raw eating in my recipe which is what lead me to making a buddha bowl.  A budha bowl is a (traditionally) vegan dish featuring raw fruits and veggies with a whole grain.  I decided to use brown rice, but quinoa and barley were also debated.

 

Buddha Bowl

Serves: Serves 2-3

Ingredients

2 cups brown rice, cooked

2 tbsp olive oil

1/2 tbsp balsamic vinegar

1 tsp apple cider vinegar

1 tsp fresh rosemary

1 tsp fresh thyme

1 avocado, sliced

6 cherry tomatoes, halved

2 cups chickpeas, presoaked

2 carrots, sliced

1 ear corn, kernels sliced off

Instructions

  1. Toss the rice with the olive oil, vinegar and fresh herbs in a large bowl. Allow to chill for at least 30 minutes, then toss again and add more oil if needed.
  2. Place in a bowl and layer the vegetables on top
  3. Top with cheese (optional) or nuts (optional)
http://dancingveggies.com/2014/07/paradigm-shift.html

I was lucky enough to have tomatoes from my garden, along with all the herbs, while the corn comes from the Eastern Shore.  I tried to use all local ingredients but I couldn’t pass by the avocados at the store without grabbing a few.  I could easily eat one, or more, of those each day – they are simply fantastic!  At some point I want to try the fried egg in an avocado dish but a bit terrified of having raw egg and overcooked avocado.  Anyone ever tried it before? Any tips???

In gardening news – I have no idea where I am tomato wise!  Every day I go out I grab another handful and they are amazing.  I’ve also harvested four jalapenos, with another 4 on the vine.  However no eggplants yet – three stopped growing while a few more of showing some promise.  They are a smaller variety so not expecting massive veggies but thought they would be a bit bigger than their current state.  Fingers crossed the random chilly weather last week didn’t stunt them or something.

For What

Avocado Tomato Grilled Cheese

Avocado Tomato Grilled Cheese

I’m thrilled that summer has finally arrived, yet sad that days are already getting shorter.  It seems like winter just ended, and yet I’m already seeing stories advertising “back to school” and “fall fashions”.  If it’s alright with them I’m going to stay in a firm state of denial until at least labor day – I need my long hot day of sun!  Today’s recipe features my favorite summer ingredient (which won’t come as a shock to anyone): tomatoes.  To say that I’m stoked about the emergence of tomatoes at the local markets doesn’t begin to cover it as few things are as awesome as a summer tomato.  Since I’ve only been able to harvest a few little cherry tomatoes so far I needed to figure out a recipe where I only needed a few in order to make a big POP.  As an added necessity I had half an avocado and a bit of fresh bread that needed to disappear before heading to visit family in NYC.  What better way than a lazy (but delicious!) grilled cheese sandwich?!?

Tomato Avocado Grilled Cheese

Ingredients

4 slices of your favorite bread

2 tbsp yogurt spread (or unsalted butter)

2 roma tomatoes, sliced

1/2 avocado, sliced

4 slices of favorite "cheese" or cheese (I used Colby)

Instructions

  1. Evenly distribute the butter on all sides of the bread.
  2. Heat a large griddle over medium heat and place two slices of bread on it, allow to cook for about 2 minutes then remove and set aside. Place the other two slices on the grilled, cook for two minutes, and then flip.
  3. Place a layer of cheese on the toasted side of the bread, then add half of the tomato and avocado slices. Place one last layer of cheese then top with the reserved pieces of bread - toasted side down.
  4. Continue cooking for 5 minutes, then gently flip, and press sandwich down for 30 seconds. Cook on the final side for 7 minutes, or until desired browning level.
  5. Remove and enjoy!
http://dancingveggies.com/2014/06/for-what.html

I served this up with some fresh coleslaw – the recipe for which is forthcoming – and it was the perfect summer dinner.  Heck, this would also make the perfect summer lunch, or brunch, or linner or whatever!

In gardening news the new tally is:  41 tomatoes (only 1 is close to picking), 4 jalapenos, 7(!) fairy eggplants, and the fine beginnings of a rosemary bush.  My containers might not give me the same options as my awesome box garden in VA but it’s certainly doing its best to give us in fresh veggies.

My Clarity

Avocado Taco

Avocado Taco

I got more than a little excited when I saw that avocados were the theme ingredient for this week’s /52weeksofcooking challenge.  I thought about the various ways I could use avocados, and when I couldn’t pick just one decided to try two of them in order to enhance my favorite sweet potato tacos.   The original plan was to grill two of the avocados for a salsa but mother nature didn’t like that idea so the salsa became more of a deconstructed guacamole.  However it was still amazing, which is what really matters, and I’ve always been a big fan of the chunkier salsas.  The other avocados become a delicious dressing – using Greek yogurt to make a healthier version of the standard Green Goddess.

Avocado Salsa

makes 2 cups

Ingredients

2 avocados, cubed

2 plum tomatoes, diced

1 tbsp cilantro

2 cloves garlic, minced

1 serrano pepper, diced (and seeded) - optional

1/4 cup onion, diced

Instructions

  1. Gently mix all the ingredients together then cover and refrigerate for at least an hour. Mix again and then serve.
http://dancingveggies.com/2013/06/my-clarity.html

Avocado Green Goddess Dressing

makes 1 1/2 cups

Ingredients

2 avocados, cubed

1/2 cup Greek yogurt ( regular or So Delicious Coconut)

1 jalapeno pepper, diced (and seeded) optional

2 cloves garlic

Instructions

  1. Place all the ingredients in a blender and blend well. Add more yogurt based on desired consistency then refrigerate until time to eat.
http://dancingveggies.com/2013/06/my-clarity.html

Everything came together extremely fast and the leftover dressing tasted amazing the next day mixed with some quinoa and tomatoes.   Most importantly the cool avocados provided the perfect contrast to my spicy sweet potatoes, making me wish I had tried this earlier!

Fire Burning

Salsa Verde Black Bean Tacos

soft_tacos

Last meet submission for the /52weeksofcooking Taco Week challenge!  I actually made this on Monday but had a rather insane week that resulted in way more delays then I thought possible.  When it comes to tacos I tend to make my black bean sweet potato ones, after all they served at our rehearsal dinner so I’m more than a little partial.  However for this challenge I wanted to go outside of my normal taco shell and try something really different.  The first thing I wanted to do was make a soft taco, and with that a filling that would have some bit to it as a contrast to the shell.  I wanted to keep beans as the primary protein but wanted to include something different.  After debating squash, zucchini, green peppers, and tomatoes I decided to try tomatillos – seeing as how I’m a huge fan of salsa verde.  I still wanted tomatoes, and more color, so I made some pico de gallo and also cut up some avacados to give them an extra boost.  The end results were flavorful and extremely filling soft tacos that provided the perfect punch of heat.

Fire Burning

Serves 4-5

Ingredients

4 roma tomatoes, diced

1 onion, diced and divided

2 tbsp fresh cilantro, minced

1 serrano chili, diced and divided

2 cloves garlic, diced

2 tbsp vegetable oil

1 tbsp chili powder

1 tsp cayanne powder

1/2 tsp cumin seeds

4 tomatillos, husked and loosely diced

1 1/2 cups black beans, presoaked

8 soft shell tacos

1 avocado, sliced

Instructions

  1. Add the tomatoes, half the onions, cilantro, half of the chili, and garlic in a large bowl and blend well. Place in fridge and chill for at least 30 minutes.
  2. Heat the vegetable oil in a large sauce pan over medium heat and add the various seasonings. Heat for one minute before adding the remaining onions. Cook for 5 minutes, then add the remaining serrano chilis and cook for another 3 minutes before adding the tomatillos. Cook for 10 minutes, stirring frequently to prevent sticking.
  3. Once the tomatillos are soft add the black beans and continue to stir until everything is well blended.
  4. Meanwhile begin to heat up the soft tortillas either using a small skillet or the microwave. Fill with the bean mixture, the pico de gallo, and slices of fresh avocado.
http://dancingveggies.com/2013/03/fire-burning.html

For additional toppings Joe added cheese to his tacos while I stuck with some sour cream and some salsa verde.  I’m sure there are other ways I could have incorporated the tomatillos but cooking everything in the same pan allowed the the flavors to all build and blend, resulting in a delicious combination of flavors.