March 6th, 2014 by Ed Bruske
Avocado shortage? Not in our house.
Avocado in the form of guacamole is one snack food I have no problem offering my 14-year-old daughter on a regular basis. Avocados are full of healthy fat (monounsaturated) as well as an abundance of vitamins, minerals and fiber. Avocados will keep you regular.
Plus, guacamole gives us a chance to admire our authentic Mexican molcajete. How we obtained this gem is another story entirely.
My recipe for guacamole may be a bit unusual, but we like it. For 2 large, ripe avocados, I take 1/2 teaspoon cumin seeds and 1/2 teaspoon (or more) kosher salt and grind them together in the mocajete. I add 1 large garlic clove and grind that in until it turns to paste. Then I add about 1/4 cup white onion, diced small, and crush that as well. All of this grinding releases the essential oils in the ingredients. Your kitchen should smell like cumin and garlic, not a bad thing.
Scoop the meat out of the avocados. You know how to do this, right? Start by holding the avocado in one hand, then cut with a sharp knife from pole to pole, turning the avocado end over end till you’ve cut all the way around. Twist the two halves to separate. Then drive the blade of your knife into the pit. Turn and remove. You can now use a spoon to scoop out the flesh.
Turn the avocado meat into the molcajete with the other ingredients and mash well with a fork. Stir in the juice from 1/4 lime as well as a fistful of chopped cilantro leaves. Season with more salt if needed. Garnish with more cilantro and serve.
Guacamole traditionally is scooped up with corn chips. But if you are trying to avoid starchy foods, here’s a tip: slice zucchini and use that to dig into the guacamole instead.
March 5th, 2014 by Ed Bruske
I love leftovers for breakfast. Italian sausage rope and cauliflower were dinner the night before. They’re easy to re-heat. I just added three of our home-grown, pastured fried eggs.
We are eating lots of brassicas this time of year: broccoli, Brussels sprouts, collards, kale and cauliflower all spring to mind. My favorite preparation for cauliflower involves a very hot over. First, separate the florets and toss them in plenty of extra-virgin olive oil. Season liberally with salt and the best curry powder you can get your hands on. Spread the seasoned florets on a baking sheet and when the oven reaches 450 degrees, place the cauliflower on the middle rack and bake until they are cooked through and well-browned. You may want to flip them over with a spatula once or twice while they cook to brown them all over.
We serve these with all kinds of meat dishes. They’d be an excellent side dish for a curry entrée as well. And, as you can see, they make an excellent breakfast.
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