Yep...second post in a week is up. Sorry for cheating and re-posting my stuff for DCist here but I promise I have good stuff on the way. Like bacon-wrapped scallops in serrano-chile and garlic sauce and my experiment with making my own preserved lemons.
Good times.
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Thursday, May 29, 2008
Tuesday, February 12, 2008
an ode to avocado (also: random musings on what do do with them)
So I've raved about my adored avocado already (I'm also an avid advocate of alliteration). But I thought it was time to go all out and dedicate a post entirely to this amazing fruit. It should be noted however, that when I refer to an avocado, I am, of course, referring to the Hass avocado, which is the most commonly cultivated in America and also the best tasting. For information on the nutritional content, selection, and storage of avocados, you can check out this helpful article.
Okay, so once you've got your ripe avocados, there are about a billion things you can do with them. In a previous post, I talked about the crucial role of avocado in one of my favorite salads of all time. My grandmother used to eat half an avocado - right out of the skin - as part of her afternoon snack when I was a child (these are the kind of random memories I'll always cherish about my family). You could even make avocado gelato. So obviously, there's a wide range of choices. What follows below are my three favorite ways to eat and enjoy the alligator pear.
#1: BLAT
So lots of people are familiar with the concept of a BLT. It's a simple sandwich with bacon, lettuce, tomato, a light spread of mayo, usually on toasted white bread. Which is all well and good. However, while skiing in Colorado with my family, my mom and I discovered a variation on the classic that would forever change my view of the sandwich.
Avocado is delicious on lots of sandwiches but there is something about the salty bacon, the juicy ripe tomatoes and crisp lettuce that goes so perfectly with the richness of avocado. To provide a recipe for this sandwich would even be overkill. I like mine one of two ways. The classic version involves two strips of bacon, a few slices of red or yellow heirloom tomato, fresh Bibb lettuce, and sliced avocado all on toasted sourdough (no mayo needed). The slightly healthier (slightly because you still have bacon and avocado) version involves substituting crunchy sprouts for the lettuce and using a nutty 7 grain bread.
Simple, superb, and satisfying.
#2: Salmon with Avocado and Sesame Soy Dressing
I have to confess that I'm kind of enamored with salmon. I'm not a total carnivore (I maybe eat meat at 5-6 of my 21 meals in a given week) and I generally end up eating chicken more than anything else. This isn't because I dislike meat in general or red meat specifically. I would consider the lamb at 1789 my favorite meal in the city. However, that said, I eat a lot of vegetables, pasta, and rice at home. So when I want to break out of the box but still stay healthy and light, I go to salmon. There are a lot of different was to prepare salmon but one of my favorites is to bake it and top it with some amazing flavors. And as anyone who's a fan of sushi knows, salmon and avocado play well together.
For this dish, I make a simple dressing of toasted sesame oil, soy sauce, lime juice, and some grated fresh ginger. Then I brush a little of the dressing on salmon filets and bake them till they are done. While the salmon is baking, I toast some sesame seeds in a skillet over low heat and slice an avocado. I add the sesame seeds and avocado to the remaining dressing and toss lightly and put it in the fridge to chill. Once the salmon is done I top each filet with some of the avocado and dressing and it's ready. The rich creamy avocado and the bright dressing work perfectly with the simply prepared salmon.
#3: Guacamole
In my opinion, any discussion of avocado preparation would be incomplete without guacamole. There are a number of different ways to prepare guacamole. Some people add cilantro, tomato, sour cream, jalapeno, and etc. I for one am pretty picky when it comes to my guacamole. I hate guac with tomatoes in it. This is an abomination in my eyes as part of the appeal of good guacamole is the rich green color. Below is my favorite recipe.
2 ripe Hass avocados, halved, pitted and removed from skins
1/4 - 1/3 cup onion, finely chopped
Juice of 1/2 lime (lemon works too I suppose)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Freshly ground black pepper to taste
Combine all ingredients in a bowl, mash to desired smoothness. Eat and enjoy.
So there you have it, my three favorite ways to eat an avocado. I know that I will be counting down the days until the full glory of avocado season is upon us.
Bon appetit!
Okay, so once you've got your ripe avocados, there are about a billion things you can do with them. In a previous post, I talked about the crucial role of avocado in one of my favorite salads of all time. My grandmother used to eat half an avocado - right out of the skin - as part of her afternoon snack when I was a child (these are the kind of random memories I'll always cherish about my family). You could even make avocado gelato. So obviously, there's a wide range of choices. What follows below are my three favorite ways to eat and enjoy the alligator pear.
#1: BLAT
So lots of people are familiar with the concept of a BLT. It's a simple sandwich with bacon, lettuce, tomato, a light spread of mayo, usually on toasted white bread. Which is all well and good. However, while skiing in Colorado with my family, my mom and I discovered a variation on the classic that would forever change my view of the sandwich.
Avocado is delicious on lots of sandwiches but there is something about the salty bacon, the juicy ripe tomatoes and crisp lettuce that goes so perfectly with the richness of avocado. To provide a recipe for this sandwich would even be overkill. I like mine one of two ways. The classic version involves two strips of bacon, a few slices of red or yellow heirloom tomato, fresh Bibb lettuce, and sliced avocado all on toasted sourdough (no mayo needed). The slightly healthier (slightly because you still have bacon and avocado) version involves substituting crunchy sprouts for the lettuce and using a nutty 7 grain bread.
Simple, superb, and satisfying.
#2: Salmon with Avocado and Sesame Soy Dressing
I have to confess that I'm kind of enamored with salmon. I'm not a total carnivore (I maybe eat meat at 5-6 of my 21 meals in a given week) and I generally end up eating chicken more than anything else. This isn't because I dislike meat in general or red meat specifically. I would consider the lamb at 1789 my favorite meal in the city. However, that said, I eat a lot of vegetables, pasta, and rice at home. So when I want to break out of the box but still stay healthy and light, I go to salmon. There are a lot of different was to prepare salmon but one of my favorites is to bake it and top it with some amazing flavors. And as anyone who's a fan of sushi knows, salmon and avocado play well together.
For this dish, I make a simple dressing of toasted sesame oil, soy sauce, lime juice, and some grated fresh ginger. Then I brush a little of the dressing on salmon filets and bake them till they are done. While the salmon is baking, I toast some sesame seeds in a skillet over low heat and slice an avocado. I add the sesame seeds and avocado to the remaining dressing and toss lightly and put it in the fridge to chill. Once the salmon is done I top each filet with some of the avocado and dressing and it's ready. The rich creamy avocado and the bright dressing work perfectly with the simply prepared salmon.
#3: Guacamole
In my opinion, any discussion of avocado preparation would be incomplete without guacamole. There are a number of different ways to prepare guacamole. Some people add cilantro, tomato, sour cream, jalapeno, and etc. I for one am pretty picky when it comes to my guacamole. I hate guac with tomatoes in it. This is an abomination in my eyes as part of the appeal of good guacamole is the rich green color. Below is my favorite recipe.
2 ripe Hass avocados, halved, pitted and removed from skins
1/4 - 1/3 cup onion, finely chopped
Juice of 1/2 lime (lemon works too I suppose)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Freshly ground black pepper to taste
Combine all ingredients in a bowl, mash to desired smoothness. Eat and enjoy.
So there you have it, my three favorite ways to eat an avocado. I know that I will be counting down the days until the full glory of avocado season is upon us.
Bon appetit!
Monday, May 28, 2007
marinade madness (archived from old site, originally posted 5/28/07)
So lately I've been attempting to eat a bit better. I've started working out every day and when you're working out, you tend to crave foods that won't undo all that hard work. One of the best ways to accomplish that is by eating a lots of fruits, veggies, and lean protein. This is normally the point where I would expound on the greatness that is fish. But one unfortunate side effect of living up here is that I am no longer able to get fresh, amazing seafood for insanely low prices. When I lived in Florida, grouper was about $11 a pound. Here, it's about $18-20 a pound. Which makes it a bit out of my price range for everyday meals. So, I've come to rely on that other great source of lean protein: chicken.
The problem with white meat chicken is that, unlike fish, beef or lamb, it has very little flavor of its own. But that's not a problem if you happen to have a recipe for one of the greatest marinades ever. Fortunately, I know just such a recipe.
The other weekend T and I were going to a barbecue at a friend's house and she brought some chicken over to his place the night before and so we needed a marinade. Fueled by the large quantities of wine ($15 wine tastings are awesome), we decided to throw something together. And the resulting concotion was soooo amazing that I decided I needed to recreate it for myself. My version isn't exactly the same as the one T and I made. That's because we were several glasses into a bottle of rose at that time and so I wasn't really keeping track. But what follows below is a close approximation.
2-3 cloves minced garlic (about 1 tablespoon)
1/3 cup (packed) cilantro, chopped
1 large or 2 small jalapenos minced (seeds and ribs included)
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon chili powder
1/3 cup olive oil
1 cup tequila
2 limes zested and juiced (optional)
Once I've whisked the ingredients together in a bowl, I pour it in a gallon size plastic bag, add the chicken, and then let the magic begin. The recipe above is to make enough marinade for about 3-4 chicken breasts. I generally try to let them marinate for at least 2 hours but overnight is even better. Then I throw them on the grill (grill pan that is...stupid apartment not letting me have a grill) and they are ready.
As for serving suggestions, this chicken is great as the main attraction in a meal, it's excellent in tacos or fajitas, or is great in a salad. And I happen to have used this chicken in one of the greatest salads ever. So that's the topic of my next post: how to make the most amazing salad for a perfet summer dinner.
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