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Post by feather on Nov 1, 2018 16:33:34 GMT
Do we need recipes for avocados? Probably not.
I know some of the best veggie sandwiches I've ever had, had sliced avocado on them. You?
Guacamole Chop up 1/2 onion Chopped peppers 1/8th cup, I used hatch which are very warm, but green bells/red bells/jalapeno/whatever kind of peppers you like are good. 4 avocados chopped (peeled seeded) Cilantro or oregano if you like it.
Lemon Juice (I used about 1/4 cup) Salt to taste.
Avocados chopped and coated with lemon are good in salads, or just a bowl of them is a nice side dish.
Anything else you use them for?
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Post by susannah on Nov 1, 2018 23:39:12 GMT
I have a bunch of avocados waiting to be used, since Aldi had them for 49 cents this week. I've never seen them for that price - usually they're 69 cents - so I don't know if it was for the grand reopening or if they were that cheap at all the stores - our local Aldi ad was much larger than usual.
My husband likes avocado on burgers. I like to slice them up and eat them with a bit of olive oil and salt. I limit myself to half an avocado at a time, though - otherwise I could seriously eat a lot of them. We put them in salads, and I've put them in deviled eggs.
Oh, and avocado toast! Excuse me for a few minutes, I just realized what I'm having for supper in addition to those roasted Brussels sprouts I just ate...
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Post by feather on Nov 2, 2018 0:17:54 GMT
susannah, Yes, Aldi's had them for 50 cents each, so DH picked up 4 of them. They were all hard as a rock, and 2 days later, ready and soft enough. They made 4 cups of guacamole. 250 cal/cup plus the chips.
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Post by susannah on Nov 2, 2018 20:17:33 GMT
I just chopped up an avocado to use on the chicken burritos we'll be having for supper tonight. I am loving this problem of having (almost) more avocados than I know what to do with.
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Post by wally on Nov 2, 2018 23:58:51 GMT
Guess it's us, avacodas are in the race with grits and oyster for the most unpleasant food ever...lol
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Post by merks on Nov 3, 2018 12:44:09 GMT
wally,Not just you. I agree on all 3. I will only eat avocados if made into a creamy guacamole.
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Post by Skandi on Nov 3, 2018 13:39:34 GMT
I love them but they are a very expensive luxury item here, no danger of getting bored of the things.
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Post by susannah on Nov 3, 2018 13:49:14 GMT
Guess it's us, avacodas are in the race with grits and oyster for the most unpleasant food ever...lol Not surprisingly, I love grits. And I actually had an oyster eating contest with a friend many years ago (he won). But I don't think I'd like the combination of all three of those food together in one meal.
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Post by bluemingidiot on Jan 11, 2019 17:02:07 GMT
HEB has fairly fresh pico de gallo for those of us in a hurry to start eating guacamole and chips. Just scoop out in a bowl, smash, and stir in pico de gallo. Life is short!
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Post by paquebot on Jan 12, 2019 2:51:35 GMT
Guess it's us, avacodas are in the race with grits and oyster for the most unpleasant food ever...lol Avocados and grits could becomme extinct and wouldn't botther me but not the oysters! Martin
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Post by Deleted on Mar 8, 2019 5:40:28 GMT
All of us except for my spouse love avocados here. My kids eat them as is. My 10 yo loves them in slices with a little bit of honey drizzled on top.
After years of experimenting with recipes to incorporate avocadoes into my diet, I have found two that are so tasty I could eat them every day. The kids always eat them with me too. I think it's because the avocados serve as a sort of creaminess, rather than tasting avocado-ey.
The first is the Chipotle copy cat guac. Ingredients 2 large Hass avocados (or 4 normal sized avocados) halved and pitted 2 teaspoons lime juice (usually one lime juiced) 1/4 teaspoon salt (I use pink himalayan or celtic and add a bit more) 1/4 cup red onion finely chopped 2 tablespoons cilantro leaves finely chopped 1/2 jalapeno pepper including (if you don't like heat then don't use the core or the seeds)
I juice my lime first. Then I mince my jalapenos and let it sit in the lime juice. Then I mince the onion and mix it into the jalapenos and lime. I have found this really softens the jalapenos and onions which impart great flavor to the guac while also letting it be a smooth textured guac.
The second is a salad from Natasha's kitchen. 15 oz tuna in oil, drained and flaked (3 small cans) 1 English cucumber sliced 2 large or 3 medium avocados peeled, pitted & sliced 1 small/medium red onion thinly sliced 1/4 cup cilantro (1/2 of a small bunch) 2 Tbsp lemon juice freshly squeezed 2 Tbsp extra virgin olive oil 1 tsp sea salt or to taste 1/8 tsp black pepper
I do like it with tuna but I love it with wild caught canned salmon so that's what I normally use.
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