What are some simple recipes using avocados as a main ingredient?!
I have never cooked with them. So I don't know much about them. Like how do you know when they are ripe. How long do they keep for. Any web sites would be great, that are about avocados and recipes would be great.
Oh, and also if your recipes could be for 1-2 servings, I live alone, and I hate wasting stuff.
Answers: My doctor said I needed to gain weight. My friends on Y/A said avocados are a vegatable that is high in calories.
I have never cooked with them. So I don't know much about them. Like how do you know when they are ripe. How long do they keep for. Any web sites would be great, that are about avocados and recipes would be great.
Oh, and also if your recipes could be for 1-2 servings, I live alone, and I hate wasting stuff.
Mmmmm. I love avocadoes. Very high in hear healty fats.
Link below tells you everything you need to know.
You can put slices of them on your sandwiches like turkey, cheese, lettuce, tomato and avacado topped with 1000 Island dressing or add them to your salads either as slices or diced up.
SALSA GUACAMOLE
Salsa:
1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
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GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
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Beef and Avocado Mini Tacos
Prep: 20 min.
Grill: 10 min.
Ingredients
2 Tbsp. lemon juice
1 avocado, seeded, peeled, and cut into 1/2-inch cubes
1 lb. boneless beef sirloin or eye round steak, cut 3/4 inch thick
1 medium onion, cut into wedges
2 Cubanelle sweet peppers or fresh Anaheim or poblano chile peppers, cut into 1-inch squares*
1 Tbsp. olive oil
1/2 cup bottled picante sauce
8 3- to 4-inch corn or flour tortillas
2 cups shredded lettuce
Bottled picante sauce (optional)
Dairy sour cream (optional)
Lime wedges (optional)
Directions
1. Drizzle lemon juice over avocado; toss gently to coat. Set aside.
2. Trim fat from steak. Cut steak into 3/4-inch pieces. On four 12-inch skewers, alternately thread steak pieces, onion wedges, and sweet pepper squares, leaving a 1/4-inch space between pieces. Brush vegetables with oil.
3. Place the kabobs on the rack of the grill directly over medium heat. Grill for 10 to 12 minutes or to desired doneness, turning kabobs once and brushing occasionally with the 1/2 cup picante sauce during the first half of grilling. Discard any remaining picante sauce used during grilling. Grill the tortillas directly over medium heat for 1 to 2 minutes or until lightly browned.
4. To serve, divide the steak, onion, and sweet peppers among the tortillas. Fold tortillas over filling. Serve with the avocado and lettuce. If desired, pass additional picante sauce, sour cream, and lime wedges. Makes 8 servings.
5. *Note: Use caution when handling hot chile peppers. Wear disposable gloves or wash hands thoroughly after preparation.
just make an avacado salad with regular saled ingridients, and add some avacado.
MMM i like them sliced on a toasted bagel with cream cheese. sooooooo good and very high in calories with the avocado,cream cheese, bagel and butter if you use it.
1) Simply cut an Avo in to two.
Remove pip.
Fill with steamed/cooked shrimps
Add some mayo.
Delish.
Serve cold, do not let it stand for long as the avo will go black.
2) Skin Avo and remove pip.
Mash Avo and add mayo.
Have it as a spread on toast or fresh bread rolls.
3) Cut Avo in to blocks and sprinkle with lemon juice.
Add to any mixed salad.
4) Slice Avo in two.
Remove pip
Sprincle with lemon juice and sugar.
Serve as starter or pudding
4) For lunch at work, spead mashed Avo sprinkled with a little lemon juice on bread, and add slices of cucumber.
Delish
Tip.
Lemon juice prevents avo from turning black.
Avocados are fruits!
and
they're ripe when they yield a mild amount when you press on one...you could compare it to pressing on a ripe peach maybe
and recipe -
-1 mashed up avocado, or sliced into chunks, depending on your preference of texture
-a bit of milk or soymilk if you don't do dairy
-a bit of sugar
-some ice cream if you want
mash/mix/blend that all up and you have a sort of avocado milkshake, or cold dessert-ish soup if you keep the consistency chunky.
i like to take the avocado dice it then mix it in with some store bought salasa and you have an instant chip dip. id do a squeeze of lemon juice or lime juice aswell, keeps the avocado green. you could always mash up the avocado if you wanted but i like the chuncks it makes the taste more in your face. and if someone comes over and dosent like them then they can dip around the chuncks. ^_^ its a nice snack while watching a movie and you'll be suprised how fast you eat it all up.
There's a secret to selecting perfectly ripe avocados: look for slightly blackened ones that give just a little when you press on their sides. From the American Diabetes Association. avocados, onion jalape?±o pepper, fresh parsley, lime juice, freshly ground black pepper, medium tomato, medium clove garlic, olive oil, salt cvt
Guacamole (ADA)
Makes 8 servings
Ingredients:
2 large ripe avocado, peeled, pit removed, and mashed
1/2 chopped onion
2 jalape?±o peppers, seeds removed, finely chopped (11979)
2 tbsp minced fresh parsley
2 tbsp lime juice
1/8 tsp fresh ground black pepper
2 medium tomato, finely chopped
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp salt
Directions:
In a large mixing bowl, combine all ingredients, blending well. Cover and refrigerate for at least 1 to 2 hours.