One of our favorite recipes for times when we have several ripe avocados is Avocado Crème. I like the recipe because you don't have to be exact in measuring or particular about what ingredients are included - a dump cook's dream!
Nutrition: Avocados are a source of monounsaturated fat (good fat), fiber, potassium and a source of lutein, an antioxidant that may protect eye health.
Good Ideas: use to replace fat in a cookie recipe, butter on toast, mayo on sandwiches or in dips, banana in smoothies, sprinkle with salt, pepper and hot sauce and eat right out of the shell with a spoon or corn chip.
More on avocados at another time, but here is the recipe I made that accompanied easy chicken enchiladas last night and creamy scrambled eggs this morning:
Avocado Crème
1-2 cups chicken broth (I used my own as I made chicken pot pie last Sunday and had extra broth)
1-2 garlic cloves (optional)
1/2 small onion (optional)
1/2-1 cup Greek yogurt (I prefer Fage brand 2%, but I had some fat free and some 2% on-hand)
1 teaspoon ground cumin
red pepper sauce (taco sauce) of your liking and to your taste
1/4 teaspoon cayenne
kosher salt or salt seasoning to taste (I used Tastefully Simple seasoning salt - love it!)
2-3 avocados
1 jar green salsa (I use a smallish jar from Trader Joe)
Lime juice to taste
Reserve 1/2 of the chicken broth you think you need and put all other ingredients into a blender/food processor (of course I used my new Vitamix!!). Blend until smooth adding more chicken broth if necessary to reach the consistency you like. I make mine so it barely flows in the Vitamix, which makes a consistency of a thick sauce for enchiladas and dip for corn chips (Garden of Eatin' Blue Corn Chips).
Just edited this post to include 1 small jar green salsa and lime juice to taste - sorry the citrus was deleted when I cut and pasted the recipe! (thanks to Heather Conway Lauer for asking!)
ReplyDelete