Creamy Avacado Sammy September 22, 2010

Holy shitballs… has it really been THAT long????  My apologies to the internets.  Why such a hiatus you ask?  Well, this hag is in the midst of cooking up her greatest creation ever … a wee bambino!  Yes, my hubster and I are multiplying.  So, I have been focusing on that rollercoaster ride for the past seven months.  Add in the fact that this foodie couldn’t eat at all for four months (the first trimester was brutal – total food aversions to everything!) and I have been slowly getting back to my regular eat eat eat self.

So with that, I want to share with you one of my latest obsessions: avacado.  I just can’t seem to get enough of this soft, delish fruit.  So so good for you and so utterly tasty.  It really couldn’t be easier …

2 slices of your favorite bread or a pita
1-2 slices of your favourite cheese (I seem to be on a Edam and Swiss kick these days)
1 medium tomato, sliced thinly
1 avocado
1 tsp olive oil
1 tsp onion, minced
1/2 tsp garlic powder
1/2 tsp lime juice
dash cayenne pepper
salt and pepper to taste

1. Place cheese slice and tomato slices onto bread.
2. Combine avocado and olive oil in a small bowl and, using a fork, mash into a smooth paste.
3. Add all remaining ingredients to avocado and mix well.
4. Spread avocado mixture onto bread, toast and enjoy.
Note: You can be as creative as you want here… I’ve added in sprouts, spinach and even omitted the cheese as well from time to time.  Mmmmmmmmmmmm!


Cupped Huevos Rancheros July 10, 2008

Filed under: Starters & Sides,Veggie Mains — s mcdowall @ 8:54 pm
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This version of “huevos rancheros,” which is a classic Mexican dish of fried tortillas and eggs), features cute tortilla-shaped cups filled with eggs and beans. So good for a nice brunch, or even a dinner with friends (make sure you serve with beer margaritas then). I am obsessed with Mexican food and drink, so any time I can incorporate a Mexican element into my days, I will. Even if it just means snuggling with my little chihuahua!


8 (5-inch) corn tortillas

Canola oil spray

1 (15-ounce) can re-fried beans (Eden organic makes the best!)

8 large eggs (just try the free-range organic kind – you’ll never go back to the scary ones afterwards)

1/2 cup salsa (try making your own!)

1/4 cup cheddar or very sharp cheese, crumbled or grated

1/4 cup chopped fresh cilantro

1 avocado, sliced thinly


1] Preheat oven to 350°F and oil a 12 cup muffin pan.

2] Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15-20 seconds on each side, just until they are soft and pliable.

3] Spray each warm tortilla with canola oil on both sides, and press/fold each tortilla into a muffin cup.

4] Place a small ball of foil in the centre (or an extra small creme brule ramekin) to hold in sides of tortillas and bake 5 min.

5] Remove foil and add 2 tbsp of re-fried beans to each tortilla cup, pressing down into bottom of cup.

6] Make a small divot in middle of re-fried beans and carefully crack an egg into each.

7] Bake in middle of the oven until whites are just set, about 15 min.

8] Remove from oven, cool slightly, and remove cups from the muffin pan carefully (easiest to use 2 spoons or tongs).

9] Top with a spoonful of salsa and sprinkle with cheese, cilantro, avocado and serve immediately.


“Couldn’t Be Easier” Avocado Salad March 13, 2008

This salad has 4 main ingredients, and makes one hellova healthy start to any meal. It is so quick and easy and tasty, and is rich in vitamins and creamy avocado goodness.

1 large head romaine lettuce
1 large tomato chopped
1 small red bell pepper, cut very thinly
1/2 medium avocado, cut into chunks
2 TBSP coarsely chopped walnuts (optional)

2 TBSP lemon juice
2 tsp balsamic vinegar
extra virgin olive oil, to taste
Salt and pepper, to taste

1) Chop romaine leaves into bite size portions, and rinse in cold water (or spin lettuce dry, if you have a salad spinner).
2) Place all salad ingredients into a bowl.
3) In a separate small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper and toss with salad greens (sprinkle with chopped walnuts, if you wish).


Creamy Avocado Pasta January 25, 2008

Filed under: Italiano,Saucey,Veggie Mains — s mcdowall @ 3:14 am
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I have met a few people over the last few years that are allergic to tomatoes (and I thought I had it bad with my intollerence to carrots). In their honour, I give you a super creamy sauce staring … avocadoes! Rich in taste, nutrients and the good fats (mono-unsaturated), this easy pasta sauce goes well with any kind of noodle (and even gnocchi).

1/4 cup butter or margarine, melted
3 green onions, minced
1 clove garlic, minced
2 tbsp minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta or cottage cheese
3 ripe avocados, mashed
Salt and pepper, to taste
1 pound pasta, cooked and drained (I used Whole Wheat Fettuccini)


1. In a heavy-bottomed skillet, over medium heat, melt butter and add green onions, garlic, basil and cook 5 minutes (or until onions are clear and tender).

2. Add wine and parsley, and simmer for 4-5 minutes.

3. Stir in cheese and blend well, continuing to cook until heated through.

3. Add mashed avocado, stirring to combine, and season to taste with salt and pepper.

4. Immediately spoon sauce over cooked pasta of choice and serve.

Optional garnishes – chopped fresh grape/cherry tomatoes or pitted black olives.