Posts Tagged With: Avocado

Southwestern Turkey Soup

Thanksgiving leftover soup #2 is very different from soup #1.  As we move away from the indulgences of the Thanksgiving feast, the leftover dish can get a bit heartier.  This Southwestern Turkey Soup makes a great lunch or dinner, especially when served with a great, moist cornbread from Cutter Light.  Check out their recipe (and their blog) it is the best cornbread I have ever made – I think the yogurt doest the trick.

The soup itself is a treat.  I have never put avocado in soup and really wondered how that would be.  They added a creaminess to the soup and seemed to help thicken it as well.

The soup has a real kick with the cayenne (you can use less if you want). Topping with some monterey jack or a mexican cheese mix keeps the heat in check a bit.

Southwestern Turkey Soup

By Doug Matthews

1 1/2 cups shredded cooked turkey

4 cups vegetable broth (I used my homemade turkey stock)

1 (28 ounce) can whole peeled tomatoes

1 (4 ounce) can chopped green chile peppers

2 roma (plum) tomatoes, chopped

1 onion, chopped

2 cloves garlic, crushed

1 Tbsp lime juice

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

salt and pepper to taste

1 avocado – peeled, pitted and diced

1 cup shredded Monterey Jack cheese

Directions

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper.

Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Stir in avocado, and simmer 15 to 20 minutes, until slightly thickened.

Spoon into serving bowls, and top with shredded cheese. 

Serve with cornbread and enjoy!
 Serves 6

Categories: Recipe, Soup, Tomatoes | Tags: , | 2 Comments

Corn, Avocado, Chickpea & Tomato Salad

Local corn is still delicious.  My tomatoes are still delicious, not so pretty, but oh, so delicious.

 Look at how luscious they are when I cut them open, that’s when their beauty shines…

The girls are all out of the house now, so it is time for us to eat a little lighter and healthier again. So I have been making some dinner salads.  This one highlights three of my favorite ingredients:  avocados, fresh corn and fresh, home-grown tomatoes. Add in the chickpeas and a lime dressing and you get a very fresh and satisfying salad.

And just to add a little decadence (and crunch), some crumbled tortilla chips!    

Corn, Avocado, Chickpea & Tomato Salad

1 head romaine, cut into bite sized pieces

2 avocados, peeled, pitted and chopped

2 large tomatoes (from the garden), chopped

2 ears corn, steamed, kernels removed (locally grown)

1 can chickpeas, drained and rinsed

1/4 cup olive oil

2 limes, juiced

salt and freshly ground black pepper, to taste

Tortilla chips, crumbled

Directions

Mix the lettuce, avocados, tomatoes, corn and chickpeas in a large bowl.

In a small bowl, mix the olive oil and lime juice, season to taste.

Toss the vegetables with the dressing.

Serve topped with crumbled tortilla chips.

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: , | 1 Comment

Grilled Asparagus & Avocado Quesadilla

Farmers market asparagus is the highlight in this interesting and tasty quesadilla that was inspired by a taco recipe in Runners World magazine.  That said, I am not sure what my favorite part is, the homemade white refried beans (made with oregano from my garden),

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the grilled asparagus,

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or the grilled avocado.

20140615-205258-75178344.jpg The flavors all blended so well, especially with some cheese (I used a salsa monterrey jack) and pico de gallo.  My local store makes a very good pico de gallo, so since my tomatoes are not ripe yet, I opted to use theirs.

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The next day I brought the leftover refried beans, pico de gallo and avocado as my work lunch to each with some tortilla chips…yum!

Grilled Asparagus & Avocado Quesadilla

For the refried beans:

1 cup dried white northern or cannellini beans

2 quarts water

1 serrano chili, minced

1 1/2 Tbsp olive oil, divided

1/2 onion, minced

1/2 tsp dried oregano (from the garden)

1 Tbsp lemon juice

Salt and pepper to taste

For the quesadilla:

8 small whole wheat flour tortillas

refried beans (see recipe)

1 lb asparagus, grilled and cut in half (from Beechwood Orchards)

2 avocados, cut in half and grilled (oil the avocado so it does not stick to the grill or grill pan), then sliced

4 ounces grated cheese (monterey, pepper, or salsa jack)

pico de gallo

Directions

Make the refried beans:

Bring the water to boil in a large pot.  Pick over the beans to remove any discolored or shriveled ones.  Add to the water with the serrano pepper, cover and reduce heat to a simmer.

20140615-205255-75175942.jpgCook for about 1 hour 45 minutes, until the beans are tender. Reserve some cooking liquid, drain and roughly mash with a potato masher.

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In a saucepan, heat 1 Tbsp oil over medium-high heat.  Saute the onion and oregano for about 10 minutes. Add the mashed beans, 1/2 Tbsp oil, and saute for about 10 minutes.  Stir in lemon juice, season to taste with salt and pepper.  I like the beans with some texture.  If you desire a smoother mixture, you can transfer it to a food processor and process until smooth.

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For the quesadilla:

Spray a 10-inch non-stick pan with olive oil.  Heat over medium-high heat.

Build the quesadilla by placing one tortilla on a plate.  Spread with a couple of tablespoons of refried beans.  Top with asparagus and avocado slices, sprinkle with about 1 ounce shredded cheese.

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Top with a second tortilla, transfer to the heated pan. Cook for 2 – 3 minutes, until the bottom tortilla is browned.  Flip and cook another 2 – 3 minutes until the other side is browned and the cheese is melted.

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To serve, transfer to a plate and cut into sixths, top with pico de gallo.

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Repeat the process to make 4 quesadillas. Enjoy!20140615-205300-75180389.jpg

Categories: Asparagus, Kosher, Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

Fun with Snap Peas – A Colorful Pasta Creation and Running Update

Snap Peas are in abundance in the garden, and they are juicy and sweet! Cam has been requesting snacks of snap peas every few hours – it does a gardening mother proud.

Even with our eating as may as we can right off the vine, I still have plenty for playing with at dinner time.

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 1

Once I started adding ingredients, I didn’t stop. The result was a fresh, colorful and very flavorful pasta dish that I will definitely be making again and again.

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 5

I am not sure what to call this, it is minty and lemony, it has a mediterranean touch, but it also has an interesting list of ingredients. Kaleidoscope comes to mind, but I think for now it will be “Snap Peas and Friends Pasta with Feta.”

Running update
It wasn’t pretty, it wasn’t fast, but I did my 9 mile run yesterday. Still trying to figure out my best run/walk ratio, I am varying between 4:30 and 6 minute runs with 30 to 45 second walks. The good thing is that my leg seems to have healed, no pain during or after the run. My half marathon is in 4 weeks. I want to up my weekly mileage between now and then.

Snap Peas and Friends Pasta with Feta

12 oz. pasta (I used rigatoni, but any shaped or tubular pasta should work well)

8 oz snap peas, strings removed (from the garden)

2 carrots, peeled and cut into 1/2″ thick disks

2 Tbsp olive oil

1 Tbsp unsalted butter

3 cloves garlic, minced

1/4 tsp dried mint

Kosher salt & freshly ground black pepper

1 cup grape tomatoes, halved

1 avocado, chopped

4 oz Feta, cut into small cubes

Splash of lemon juice

Directions

Cook the pasta in a large pot of salted water according to package directions. During the lat 3 minutes of cooking, add the snap peas and carrots.

Meanwhile, heat the olive oil and butter in a small skillet over medium-high heat. Add the garlic and cook for 30 seconds to 1 minute. Remove from heat. Add the mint and a dash of salt and pepper. Pour into a large serving bowl.

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 2

Drain the pasta and vegetables and mix with the garlic oil.

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 3

Add the tomatoes, avocado and feta. Add the splash of lemon juice and adjust the seasoning if necessary.

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 4

Divide into individual plates and enjoy!

Snap Pea, Carrot, Avocado, Tomato & Feta Pasta 5

Serves 4.

Categories: Carrot, Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: , , , | 2 Comments

Avocado Yogurt Dip & Sauce

OK, you caught me, I do not grow avocado’s, nor are they local.  But the vegetables I am dipping in this are ALL from my garden and…it is too yummy not to share.

I actually made this as a topping for bean burgers, but as I nibbled as I cooked, I realized it is a great dip for vegetables (and pretzels).

This is wonderful with perfectly ripe avocados, but also very forgiving for avocados that are just a little too soft.

Avocado Yogurt Dip/Sauce

1 avocado, meat removed from skin.

2/3 cup plain yogurt

1 pinch Salt

Freshly ground black pepper to taste

Mash the avocado.  Stir in the yogurt until well blended and fairly smooth, it will still be a little lumpy.  Add the salt and pepper to taste.

Serve with cut up vegetables such as carrots, cucumbers, tomatoes, zucchini, peppers

Makes a little over one cup of dip.

Categories: Dip, Recipe | Tags: , , | Leave a comment

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