Red, White and Green

July 4, 2012

A friend served this delicious chilled avocado soup at her summer party and my husband insisted I recreate it at home.  Boy, am I glad she shared this recipe with me (thanks Kathryn!)!  Not only is it extremely flavorful and refreshing, but it’s quite versatile.  When I made this batch originally, I served it alongside Black Bean and Corn Quesadillas for a #MeatlessMonday dish, and then used it again later in the week as a dressing on a Taco Salad.  It would also be delicious as a layer in a Mexican dip, a sauce over a taco or served atop grilled shrimp or chicken.  This recipe has definitely made into my list of summer staples!

avocado soup

Chilled Avocado Soup with Chile Lime Pepitas

 Ingredients

  • 1 medium poblano chile
  • 1 small white onion, sliced into 1/4 -inch-thick rings
  • 2-1/2 cups lower-salt chicken broth; more as needed
  • 2 medium firm-ripe avocados, pitted, peeled, and cut into large chunks
  • 1/2 cup chopped fresh cilantro
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh marjoram or oregano (optional)
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • Kosher salt
  • 1/2 cup plain non-fat yogurt
  • 1 tsp. extra-virgin olive oil
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/8 tsp. chile powder; more for serving

Instructions

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.

Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.

In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.

Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

Summer Supper

July 15, 2010

I’ve been trying to cook a little healthier lately, so I thought I’d try turkey burgers.  I found this amazing recipe {from Emeril, of course} and have already made them twice this week.  The ingredients that are mixed in with the meat make it so flavorful — you really don’t miss the beef.  I served with coleslaw, tater tots and corn on the cob with cilantro butter…a perfect summer supper!

Ingredients

1 pound ground turkey

1/2 minced red onion

1/4 cup minced green onion, (about 1 scallion)

1 poblano peppers, diced

1 egg white

1 tablespoons Emeril’s Southwestern Essence

½  teaspoon ground cumin

½  tablespoon Worcestershire sauce

Whole wheat burger buns

Slices of your favorite cheese

Lettuce leaves

Sliced tomato

½ sliced red onion

1 avocado, thinly sliced

Chipotle mayo (I open a can of chipotles and dribble about a teaspoon into a half cup of light mayo)

 Directions

Preheat the grill to medium-high heat.

 In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg white, Essence, cumin and Worcestershire sauce. Divide the turkey into patties – 6 to 8, depending on how big you like them.

 Place the burgers on the grill and cook until turkey is done, about 3 minutes per side.

 Serve the burgers with cheese on the buns with lettuce, tomato, sliced red onions and avocado, garnished with chipotle mayonnaise, mustard, and ketchup to your liking.

Burger with all the fixin's and summer sides

Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

  • 4 cups water
  • 2 chicken bullion cubes
  • 2 chipotle seasoning cubes
  • 1 bay leaf
  • ½ cup brown lentils
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • ½ tablespoon cumin
  • salt and pepper to taste
  • ½ onion, diced
  • 1 carrot, diced
  • 1 purple potato, cubes
  • 2 tablespoons chopped cilantro
  • 1 avocado, sliced
  • ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

Aguacate!

January 10, 2010

Aguacate is one of my favorite Spanish words to pronounce, it means avocado.  For Christmas, my parents gave me some fun gadgets from Cook’s Warehouse (one of the best cooking stores eva!)  This avocado slicer is wonderful!  It slices through the buttery flesh of the fruit easily and makes perfect, even slices.  Great to throw atop a salad, tacos or just sprinkle with salt and lime juice and enjoy! 

An unsliced aguacate next to my new gadget

 

Perfect slices!

 

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