AVOCADO FRIES

I’ve always enjoyed avocado as an ingredient in my salads, or as a creamy dip in the form of guacamole.  It was not until recently that a Facebook friend posted a picture of avocado fries she had ordered from a restaurant bar.  Naturally, I was very intrigued.  At the first opportunity, I ventured into making home-made avocado fries.  It turned out to be a very easy process.  And did I mention, super-delicious?  So the next time you crave for avocados, consider frying them!

INGREDIENTS 

2 fresh avocados, pitted, peeled, and halved with each half sliced into 1/2-inch crescents

Whites from two eggs, beaten

1/2 cup all-purpose flour

1/2 cup bread crumbs

Olive oil for frying

1-2 tbsps sesame seeds

DIRECTIONS

Heat oil in a medium pan over medium heat.  Coat each avocado slice with flour then dip into the egg batter before coating with bread crumbs.  Fry breaded avocado slices until slightly browned, about 2 minutes each side.  Remove from heat and place fried avocados on a plate lined with paper towel to drain excess oil. Sprinkle with sesame seeds. Serve warm with crackers, bread or toasted tortillas.  (I used toasted Indian naan bread).

Sardine Omelet With Fresh Avocado And Garlic Fried Rice

“Sardinas na naman!” (Sardines again!). This was a common complaint heard within families when I was growing up in the Philippines. It was a meal that many would resort to when they couldn’t afford the price of meats and other seafood. Canned sardines was relatively inexpensive and sold in every corner store (sari-sari store). I still remember the most famous canned sardine brand: Ligo. I loved sardines then as I do now, especially when cooked as an omelet. So when I crave for that packed canned fish, I almost always prepare it as an omelet.  This time, I thought I would prepare it differently, garnishing it with fresh sliced avocado and serving it with garlic fried rice sprinkled with the tomato sauce from the sardine can. I would have this anytime for breakfast, lunch or dinner!

INGREDIENTS

One 4 oz can, sardines in chili tomato sauce

3  eggs, beaten

1 tbsp, flour

1 fresh avocado, sliced into tiny cubes

Salt and pepper to taste

4 cloves garlic, peeled and crushed

1 cup cooked rice

3-4 tbsps Olive oil

2 slices of lemon

DIRECTIONS

Drain sardines, setting aside the tomato sauce. Mash sardines and add them to the beaten egg in a medium bowl. Add the flour and whisk. Add salt and pepper to taste. Heat 1 tbsp Olive oil in a frying pan. Pour about half a cup of the egg/sardine mixture into the pan and cook until the egg is set, turning over once. Place cooked omelet onto a plate lined with paper towel to drain excess oil. Repeat process for the remaining egg mixture. Next, heat another tbsp Olive oil. Add garlic until golden brown. Add rice and stir-fry, adding salt and pepper to taste. Remove from heat and place on a serving plate. Pour the tomato sauce over the fried rice. Add omelets to the plate and top with avocado slices. Sprinkle lemon over the omelet.

Eggplant and Avocado Fries

It’s amazing what one can do with bread crumbs. Breaded meats and fish never fail to tease the palate and satisfy the gut. From breaded pork or chicken to Japanese shrimp tempura, one can never go wrong picking these items from the menu. Vegetarians need not feel left out.  Vegetables are great in breaded recipes as well, as in this duo recipe of eggplant and avocado.  I have come to make shredded coconut a part of my breaded recipes, and this one’s no exception.  As appetizer or snack, these  “fries” are great for cocktail parties or formal dinners. Promise!

INGREDIENTS

One large Chinese eggplant, stem removed and sliced into 3-inch pieces (lengthwise)

One medium avocado, pitted and sliced into crescents

1/2 cup flour

3/4 cup Panko bread crumbs

1/3 cup grated Parmesan cheese

1/4 cup shredded coconut

2 eggs, beaten

Salt and pepper to taste

Dip:

1/3 cup mayonnaise topped with a tbsp of sliced fresh cilantro

DIRECTIONS

Preheat oven to 425 degrees. Dredge the eggplant slices in the flour, then in the egg and finally in the mixture of Panko bread crumbs, grated Parmesan cheese, shredded coconut and salt and pepper.  Place the eggplant slices into a flat  baking pan lined with aluminum foil.  Repeat the same process for the avocado slices.  Put the pan in the oven and bake until the eggplant and avocado slices turn golden brown, about 15 minutes.  Serve with the mayonnaise and cilantro dip.

Eggvocado

California’s state fruit is making proud appearances in home kitchens, restaurants, state dinners and culinary institutes throughout the country and abroad. It is no longer confined to guacamole or salads.  Rather, it is fast becoming a popular breakfast fare in omelets and other chef concoctions.  This recipe turns the table around, so to speak.  Instead of using avocado as an ingredient in egg dishes, eggs are used as ingredients to the avocado. Hence the name eggvocado.  There are two ways to cook this dish: one using scrambled eggs and the other sunny side up style.  Here, we’re doing both.

INGREDIENTS

1 large fresh avocado

2 small eggs

Salt and pepper to taste

A dash of paprika

A dash of dried parsley

Cherry tomatoes, sliced in half, for garnish

1 Ciabatta roll sliced in half

2 tsps butter

DIRECTIONS

Slice the avocado in half and discard the pit.  Slice off the bottom of each half just enough so that it can lay flat on the skillet or baking pan. Sprinkle salt and pepper on each slice. Beat one egg and pour in the middle of one avocado slice. Crack the other egg over the middle of the other avocado slice. Sprinkle paprika and parsley over both avocado slices. Place avocados on a skillet or  shallow baking pan. Pre-heat oven to 425 degrees F. Place a teaspoon of butter on each Ciabatta slice and place the bread on the oven rack to toast. Remove from heat and place on a serving plate. Place the skillet in the oven and bake the avocados for 15-18 minutes. Remove from heat and transfer to the serving plate.  Garnish with cherry tomatoes. Enjoy!

No-Tortilla Chips Guacamole!

How, you might ask, could you ever have guacamole without the tortilla chips?   Si, se puede!  In this home-made version of the ever-popular avocado dip, I chose to partner it with crispy baked wonton wrappers — sort of a fusion between East and West. Sure, you can always pick up a plastic jar of guacamole from the grocery store, but making it from scratch in your home kitchen builds up the excitement as it comes together right before your eyes.  You can also adjust the process and ingredients to your liking, be it more or less of the avocado, the cilantro, the lime juice, the onion or tomato.  And the next time you bring chips and guacamole to your next potluck gathering, don’t leave home without your home-made version!  Save yourself a trip to the store. And impress the party guests. And did I already say you should bring baked wontons instead of tortilla chips?

INGREDIENTS

3 avocados, peeled, pitted and mashed

1/2 cup diced tomatoes

1/2 cup diced onions

3 tbsp fresh cilantro, chopped

3 cloves garlic, peeled and minced

Salt & pepper to taste

1 fresh lime, juiced

12-15 wonton wrappers

DIRECTIONS

In a large bowl, mash the avocados while adding the lime juice, salt & pepper

Add in the onions, tomatoes, cilantro and garlic.

Mix well.

Let the mixture chill in the refrigerator for at least half an hour

Pre-heat oven to 350 degrees

Place the wonton wrappers on a flat baking tray

Bake until the wrappers turn golden brown

Remove from heat

When ready to serve, spoon the desire amount of the guacamole mixture into each wonton wrapper or use the wrapper to scoop the dip.

Avocado Mac & Cheese

Go ahead, say cheese. Mac & Cheese. Not the straight-out-of-the-box kind. Avocado Mac & Cheese!  This recipe puts a whole new meaning – and taste- to the American classic that dates back to the time of Thomas Jefferson. This recipe has all the trimmings of your traditional Mac & Cheese plus more. I’ve added my favorite avocado and the aromatic cilantro.  Because of these ingredients and its predominantly green color, it looks more appetizing and can be a dish that can be added to any Mexican or Irish celebration, perhaps?  The lime juice used in this recipe not only adds a distinct flavor to the dish but also prevents the avocado from turning brown.  So go ahead, say cheese and go green!

INGREDIENTS

7 oz. elbow macaroni

2 fresh avocados peeled and pitted (Set aside a few cubed slices for garnish)

1/3 cup fresh cilantro, chopped

2 tbsp fresh lime juice

2 cloves garlic

2 tbsp unsalted butter

2 tbsp whole wheat flour

1 cup reduced fat milk

2 cups shredded  Mexican-style Monterey Jack,Cheddar, Queso Quesadilla and Asadero Cheese (or you can use your favorite shredded cheese)

Salt & pepper to taste

DIRECTIONS

Fill a medium sauce pot with water, add salt and bring to a boil

Add the macaroni and stir constantly until tender. Drain and set aside

In a blender, mix the avocado, garlic, lime juice, cilantro and salt & pepper to taste.  Blend until mixture is creamy. Set aside

In a small saucepan, heat the butter until melted before adding in flour. Mix well

Add in the milk and stir mixture starts to thicken

Add the cheese and stir until it is fully melted and the sauce is creamy

Place the macaroni in a mixing bowl and pour the avocado sauce over it. Mix well

Add the cheese sauce and mix well

Add salt & pepper to taste

Transfer the coated macaroni into a serving bowl and garnish with a few cubed slices of fresh avocado

(Makes 4-6 servings)