Tag Archives: Avocado

Hmm! White Chili

Posted on by Laurie

ChiliWhite2

it is a rainy Memorial Day Weekend here in Manhattan, Kansas. So I thought that a White Chili would be a good dish to serve – fun & casual, flavorful & warming, but not too heavy. I hope that you are having a great weekend!

White Chili

This flavorful dish is what is traditionally referred to as a white chili (because no tomatoes are used in the base). This vegetarian version, though, is more of a light golden color.

2 T. extra virgin olive oil

1 T. crushed garlic

1 sweet yellow onion, chopped (about 1 1/2 c.)

2 stalks celery, chopped (about 1/2 c.)

1 Anaheim pepper, chopped (about 1/2 c.)

5 sweet mini yellow peppers, chopped (about 1/2 c.)

1 jalapeño, minced (about 2 T.)

1 (15 oz) can chick peas, rinsed and drained

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can cannellini beans, rinsed and drained

1 c. frozen yellow corn, semi-thawed

1 t. ground cumin

1/2 t. white pepper

3 c. boiling water

2 “Not-Chick’n” bouillon cubes

4 oz. low-fat cream cheese

1 ripe avocado, diced (for garnish)

juice of 1 lemon

1 c. chopped ripe tomato (for garnish)

2  – 3 T. cilantro leaves, stemmed and chopped (for garnish)

cheddar cheese, shredded (for garnish, optional)

  1. Place olive oil in a large deep skillet or stock pot over medium heat. Add garlic, onion, celery, and peppers. Cook for a few minutes, stirring frequently, until vegetables are crisp-tender.
  2. Stir in chick peas, beans, corn, cumin and white pepper.
  3. Meanwhile, dissolve bouillon cubes in boiling water. Add cream cheese to bouillon and stir until mostly dissolved. Stir bouillon mixture into pot. Reduce heat to medium-low. Cook just below a simmer for 20 – 30 minutes, stirring frequently.
  4. Just before serving, toss together avocado, lemon juice tomato and cilantro leaves. Ladle chili into bowls. If desired, top with cheese. Garnish with avocado-tomato mixture.

Enjoy! Happy Memorial Day Weekend!

Seafood Cobb Salad

Posted on by Laurie

A perfect meal for late summer evenings …SaladSeafoodCobb

Seafood Cobb Salad

2 large servings

Layer together on two dinner plates, and then serve immediately:

6 c. torn lettuce, washed and dried

3/4 lb. cooked shrimp, crab and/or lobster, cleaned and shells removed

2 lg. ripe tomatoes, chopped

1  avocado, diced

2 hard-boiled eggs, peeled and diced

4 slices cooked bacon, crumbled

wedges of lemon or lime, for garnish

dressing, served on the side

Dressing

Vigorously shake together:

1/4 c. extra virgin olive oil,

2 T. red wine vinegar

1 t. lemon or lime juice

1 t. Dijon mustard

1/2 clove of garlic, minced – optional

pinch of sugar, or to taste

salt and pepper, to taste

SaladCobbSeafoodHands

Enjoy! Have a great Labor Day Weekend!

Salmon Avocado Crackers

Posted on by Laurie

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Salmon Avocado Crackers

Easy-to-make hors d’oeuvres for warm weather entertaining.

ripe avocado

fresh-squeezed lemon juice

fresh cilantro leaves, a few minced, the rest coarsely chopped for garnish

salt

rice or almond crackers

smoked salmon

lemon zest

fresh ground pepper

Coarsely mash avocado together with lemon juice, a few minced cilantro leaves, and salt to taste. Spoon onto crackers. Top with salmon, cilantro leaves, lemon zest and fresh ground pepper. Serve immediately. Enjoy!

 

 

Tortilla Soup

Posted on by Laurie

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Tortilla Soup

(4 servings)

8 corn tortillas

salt

3 white bulb onions (or other mild onion), thinly sliced (about 3/4 c.)

1 t. olive oil

4 c. vegetable or chicken stock

4 c. chopped fresh tomatoes (or Muir Glen canned fire roasted tomatoes)

1 – 2 dried Guajillo chili peppers

1 T. lime juice

3 T. minced cilantro, plus cilantro for garnish

1 avocado, diced

lime wedges for garnish

Crema Agria (or other sour cream)

1. Preheat oven to 350 degrees F. Slice tortillas into 3/4-inch strips. Cut strips in half. Spread out on a baking sheet. Lightly salt strips, then bake for 20 to 30 minutes or until crisp and lightly brown. Toss strips every 10 minutes while baking. When done, set strips aside until ready to serve.

2. Saute onion in olive oil until crisp-tender. Add tomatoes and cook for about 8 minutes or until tomatoes are cooked down and some of the liquid has cooked off. Transfer to a blender or food processor and puree.

3. Pass tomato mixture through a sieve (to remove seeds and skins) into a 4 to 6 quart pot. Cook at a low simmer for about 30 minutes.

4. Add Guajillo pepper(s) to soup about 5 minutes before serving. Add lime juice and cilantro about 1 minute before serving. Adjust seasonings if necessary. Remove pepper(s) before serving.

5. To serve: divide tortilla strips between four bowls. Ladle soup base over tortilla strips. Top with avocado, crema agria and cilantro. Serve with a lime wedge.

Buen provecho!