Avocado Heaven

I admit it, I love avocados. I could eat them every day. Several of them. In one sitting. Happily.
Anyway, it is still hot here and I was hungry for something cold and refreshing for dinner.

Cold Avocado Soup
From Joy of Cooking

2 ripe Hass avocados, peeled and pitted (I used 2 1/2)
1 small garlic clove, minced
2 1/2 cups buttermilk
4 tsp fresh lime juice
1/4 tsp salt
dash black pepper

1. Put avocados and garlic into food processor. Process until smooth.
2. Add 2 cups buttermilk, lime juice, salt and pepper. Stir with a spoon (I transferred it into a large serving bowl at this point).
3. Refrigerate until cold. Add rest of buttermilk to thin out soup, to desired consistency. You could also use water to thin.
This could be garnished with a bit of lump crab, cilantro, sour cream or yogurt, or cooked shrimp.

Delish!

Gluten Free Me!

I recently decided to go gluten free for various reasons....which sadly means no bread, cookies, pastries, pasta and much much more. Looking on the positive side, it has opened a new world of recipes and ways to think about food. Here is one of the first main dishes I cooked to satisfy our GF palate. It was so good I would even make it if I didn't have such restrictions!

Polenta Mock-sagna
Taken from Sunset Magazine

Ingredients

5 1/2 Tbsp olive oil
1 can (28 ounces) crushed tomatoes
1 Tbsp chopped fresh oregano
1 med yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
1 pound Italian sausage (removed from casings), sweet or spicy
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices

Method

1 Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.

2 While the tomatoes are cooking, in a large frying pan, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

3 While the sauce is cooking, coat the bottom of a 9x13-inch baking pan with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.

Don't get crabby

Crab Dip

This is a modified version of crab dip my mom has adapted from a restaurant in Houston. It is delicious and can be served as an appetizer or for an entree with a light salad.

Mix in a medium bowl:

4 oz sour cream

4 oz cream cheese, softened

1/4 cup mayo

add enough cream to soften

Add to bowl:

1 minced garlic clove

1 small chopped onion

3/4 cup of grated cheeses (combo of monterey jack, American, and parmesan)

1/4 package frozen drained spinach (previously thawed)

2 artichoke hearts (can use frozen-thawed or canned), chopped

1/2 lbs fresh lump crab

1/4 tsp cayenne pepper

salt and pepper to taste

Once combined, add to oven-proof serving dish. Top with breadcrumbs, parmesan cheese. Bake 400 degrees in preheated oven for 12-15 minutes. Serve with warm pita chips.

Berry-licious!

I know I usually only post recipes...but I couldn't resist this link. Very interesting berry that makes you taste everything very sweet (says it makes goat cheese taste like cheesecake!). I want one!

http://www.nytimes.com/2008/05/28/dining/28flavor.html?_r=1&ref=dining&oref=slogin

Yum Yum Hum...mus

In an attempt to do some healthy snacking...my husband and I have become fans of la sabre's tahini-hummus mix with pita. I was excited when my recent issue of Cooks Illustrated tested hummus recipes to give the best one for hummus they could find. I was pleased.

Restaurant style Hummus
(Cooks Illustrated, May/June 2008)

3 tbsp lemon juice (from 1-2 lemons)
1/4 cup water
6 tbsp tahini, stirred well
2 tbsp extra virgin olive oil
1 (14 ounce) can chick peas, rinsed and drained
1 small garlic clove, minced
1/2 tsp table salt
1/4 tsp cumin
pinch cayenne
garnish of minced cilantro or parlsey

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and oil in another bowl.
2. In food processor, combine chick peas, garlic, salt, cumin and cayenne until almost fully ground about 15 seconds. Scrape down sides. Run machine and add lemon juice/water mix in steady stream through tube feed. Scrape down bowl. (about 1 minute) Again run machine and add tahini-oil mix through tube feed. Process until hummus is creamy and smooth, about 15 seconds.
3. Transfer hummus to serving bowl and sprinkle with garnish.
4. Serve with warm pita. Enjoy!

Spring has sprung!

I love to try to eat seasonally. Fresh food always taste the best and doesn't need a lot of embellishments to be delicious. I make these sammies when we are hanging around the house on a lazy spring Sunday.

Radish and Cucumber Sandwiches

4 radishes, cleaned
1 hothouse cucumber
Thin white bread
Course Salt
1/2 cup cream cheese
Butter
Few sprigs of fresh dill

For Cucumber sandwiches:
1. Peel cucumber and slice into thin rounds.
2. Spread thin layer of cream cheese on 2 pieces of bread.
3. Top bread with cucumber slices in a single layer. Top with fresh (or dried) dill and sprinkle with salt and pepper.

For Radish Sandwiches:
1. Slice radishes into thin slices (rounds).
2. Spread bread with thin layer of butter.
3. Top bread with radish slices in single layer. Top with course salt and pepper.

Beautiful Soup....

Make this when asparagus is in season. The potato adds creaminess without any of the fat of cream.

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
From Robin Miller (Foodnetwork)

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes

Special Equipment: Immersion blender, optional

Preheat oven to 400 degrees F.Coat a large baking sheet with cooking spray.Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.

While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.