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!


Baked Tomato Risotto February 9, 2009

Okay, sometimes I just don’t have the time to stand over a simmering pot for an hour stirring away … sometimes I just want the quick-and-dirty route.  So here’s a fix for a mid-week hankering for sumptuous creamy risotto – start this healthy risotto on the stove, then simply plop it in the oven and walk away.  Don’t worry – you’ll come back soon enough once it’s done … your nose and growling tummy will make sure of that!


2 tbsp butter

1 onion, finely chopped

1 cup arborio or long-grain rice

19-oz can stewed tomatoes (any “Italian” flavour will work really)

2 cups vegetable broth

1 tbsp dried oregano leaves

1 tsp each garlic powder, salt and sugar

5 oz (1 log) goat cheese, crumbled

5 oz pkg baby spinach, about 8 cups

extra shaved Parmesan cheese


1) Preheat oven to 400F (200C)., and melt butter in a large, ovenproof saucepan over medium heat.

2) Add onion and stir often until soft, 5 min.

3) Stir in rice until coated, then tomatoes – ensuring to stir often until liquid is almost absorbed, 4 to 5 min.

4) Then stir in broth, seasonings and sugar, and bring to a boil (stirring often!)

5) Tightly cover pan and bake in centre of oven until all liquid is absorbed, about 30 to 40 min.

6) Remove from oven, and stir in cheese and half the spinach.

7) Spoon into bowls and top with remaining spinach (and shaved Parmesan cheese if you wismicrowave-tomato-risotto-de-31096358h).