Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > avocado
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Enchilada Casserole, Homemade Guacamole and Artichokes -- back to top
This ended up being quite the meal. First, the enchilada casserole (first noted here). We did it the normal way except use 97% fat free cream of chicken instead of cream of celery. Also we added sautéed onions to the beef. I think it was better with the (97% FF) cream of celery. We will know for next time.
Meredith made the fresh guacamole so I will let her comment on what she did. I have no idea. The chips were made by cutting whole wheat tortillas, spraying them with pam, putting them on a tray and broiling them until just crispy. Normally I would bake them but we were in a hurry and this was faster.
Finally, the artichokes were just boiled. Meredith made a dipping sauce with non-fat greek yogurt and hot salsa. We had to cook them a bit longer because they were so big.
Overall, it was a rather successful meal. Fairly easy too.
Original Wordpress ID and Date: 1463, 2011-10-19_095738
Baked egg in Avocado and a Hamburger -- back to top
The main part of this was the avocado. We had read about it on Lifehacker but we changed it a bunch. Meredith made a stuffing out of egg beaters, cheese and Pace salsa. We hollowed out a bit of the avocado to make a bigger space and poured the egg in. We baked it for about 20 minutes. I think at 400 but I do not remember for sure and the site doesn't seem to have it. It was really good and cool. The warm avocado added a nice touch and the egg stuff was also good.
I also made a lean hamburger with a lot of different seasonings including curry powder and cayenne. It was dry but fine.
Original Wordpress ID and Date: 1806, 2012-02-11_182727
Avocado Basil Zucchini Noodles with Shrimp -- back to top
We wanted to get this in before we got too far into fall. We made the pretty standard Avocado-Basil Zucchini Noodles (w/o corn) and had it with zucchini noodles and shrimp (steamed for frozen, about 4 minutes). There wasn't too much to this. I basically followed the recipe (using 1 lime despite saying 3/4 last time)
It came out pretty good. A very tasty. The only points are from the avocado (8 total) plus the greek yogurt (<1 point). Overall, really not too bad!
Cuban Black Beans, Pickled Avocado, and Fajitas -- back to top
We made a a ton of cuban black beans using the same idea as that time, but we used the pressure cooker. We based it on the pressure cooker using the guide from Fast Cooking (Local). We also aimed to adjust the times by 20% as suggested by Hip pressure cooking (also on that local page).
The pressure cooking times are usually from when it starts to sizzle. And we let it naturally release. We split it into batches and the first batch was a bit overcooked (the natural release took like 15 or more minutes).
On the second batch, the seal must not have been as good since we heard the steam coming out for almost the entire time. And we timed it for less time. This worked a bit well, though neither were too bad.
The flavor of the beans after just the first stage was already really good. Then it got even better with the additional steps at the end. They came out really good!
We also made Avocado Pickles from The Kitchn (Local). Meredith followed the recipe really closely. One of the avocados was more firm than the other but both worked fine. The jalapeños were also very hot but it all worked well.
We also just made onions and peppers with some butter and salt. Not much to that either.
This was actually a pretty involved meal. We did the prep the night before, but it wasn't too bad. Maybe the kind of thing we could prep on the weekend.
Also, since we made 2 pounds, we have a ton of beans for other meals.
For all local recipes, U: guest, P: name of my dog, lower case
