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!


Black Bean Burgers with Fried Eggs and Avocado-creme June 18, 2009

Brunch just got better … here’s a Tex-Mex-influenced addition to your breakfast table (or dinner table for that matter).  You can even make everything a day in advance and just reheat (well, except for the fried eggs), assemble, and serve!  Don’t forget to put out the hot sauce too, for an extra kick.



Black bean cakes:
1/4 cup finely ground cornmeal
2 cans black beans, drained and rinsed
2 medium garlic cloves, finely chopped
1 large egg
1/2 cup breadcrumbs
1/2 cup fresh cilantro, coarsely chopped
1/2 cup onion, finely chopped
4 tsp hot sauce
4 tsp salt
1/4 cup oil (canola or vegetable work best)

1 avocado, cut in half lengthwise, peel and pit removed
1/2 cup fresh cilantro, coarsely chopped
1/4 cup sour cream
2 TBSP lime juice

6 fried eggs





Black bean cakes:

1. Heat oven to 300°F and arrange rack in the middle, then place cornmeal in a shallow dish and set aside

2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in food processor, pulse about 15 times until incorporated and beans are broken down (but some whole beans remain).

3. Form 6 patties and dust each patty on both sides with cornmeal, and
place on baking sheet or plate.

4. Heat oil in a large frying pan over medium-high heat for about 2 minutes, then place 3 patties in pan and fry until golden (about 3 to 5 minutes per side – but watch out they don’t burn!).

5. Transfer fried patties on baking sheet and place in oven to keep warm (and then repeat with remaining patties).


* Place all ingredients into food processor and process until smooth, then season with salt.


Put it all together:
* Place bean cakes on serving plates and top each with a fried egg and 2 TBSP of avocado-creme!!



Salsa a la Mango! January 19, 2008

Salsa, any salsa, is a super easy homemade treat. Yes, the jarred and deli bought versions can be convenient and tasty, but once you get the hang and hankering for making your own versions, the store-bought will just no suffice. I really like this fresh take on salsa – it goes really well with corn chips, over rice, over a simple salad, and even on fajitas. This batch will make about 2 cups or so. Ole!


1 small red jalapeño or serrano pepper, seeded and minced (leave a few seeds in if you want to crank up the ‘heat’ factor)
Juice of 1 large lime
2 Tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp ground pepper (white is you have it, but black is fine)
1/4 cup minced red onion (white onions will suffice, but red is definitely best)
1 large ripe mango, peeled, pitted and diced

1) In medium bowl, mix all ingredients.
2) Cover and refrigerate for at least 30 minutes to allow flavors to blend (a few hours is even better if you have the time).
3) Serve and impress!

This will keep for a few days in the fridge, but doesn’t really freeze well at all (but you wont have any left over to freeze so it’s not a worry).


Crunchy Thai-Style Salad with Mango January 16, 2008

Fresh herbs, sweet mango and a bt of heat … now that’s an awesome combo. That’s what I love about Thai food in general: the ability to combine sweet, savory, sour and spice all in one delicious bite. This salad will not disappoint!



1 long English cucumber (leave the skin left on) seeded and julienned

1 crisp red pepper, cored and julienned

1 medium ripe mango, julienned (don’t pick an overly ripe mango – the salad will be mushy if you do)

1/2 red onion, thinly sliced

1/4 cup loosely packed cilantro leaves

1/4 cup shredded fresh basil leaves

For the Dressing:

1/3 cup freshly squeezed lime or lemon juice

1 1/2 tbsp medium-light palm sugar or soft brown sugar

1 large garlic clove crushed

1 mild or hot fresh chili, seeded and finely minced (you can used dried here too)

1/3 cup unsalted roasted peanuts, chopped

few sprigs fresh cilantro leaves to garnish

1. Mix the cucumber, pepper strips, mango strips, sliced red onion, basil and cilantro in a salad bowl.
2. To make the dressing, in a small bowl, whisk together the lime or lemon juice, sugar, garlic and chili.
3. Pour over the salad and toss to mix.
4. Sprinkle chopped peanuts over the salad and give it another light toss.
5. Garnish with fresh cilantro leaves and enjoy!