Cream of the Crop

It isn't very often Adam chooses to have soup, but he did twice in two weeks! I take every advantage of it that I can too. This soup was definitely a winner with an avocado and sweet corn base topped with chicken and/or baked tofu. Before avocado season ends, you must try this recipe as it is a completely healthy and perfectly summery soup.

Avocado-Corn Chowder with Grilled Chicken (Cooking Light, August 2011)

Baked tofu is a great, flavorful, and chewy meat-substitute. I replaced my chicken with savory-flavored tofu, which worked perfectly!

2 ripe avocados, divided

1 1/2 cups water

1/2 cup fresh orange juice

1 tsp. honey

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 tsp. ground red pepper (optional)

12 oz. skinless, boneless chicken breast

1 tsp. olive oil

1 small garlic clove, cut in half

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup chopped red bell pepper

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 lime wedges

1. Peel and coarsely chope 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp. salt, 1/4 tsp. black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.

2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.

3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Party in Your Mouth

This meal had such an amazing combination of flavors from sweet to salty to tangy. The Pork Chops (or tofu chops) with Maple Mustard Glaze accompanied by an asparagus, spinach, orange, and avocado grain salad was a meal that I will definitely try to re-create. Adam tasted both the pork chop and tofu versions of the meal and stated that they had completely different flavors but that both were fantastic in their own ways. So, whether you are vegetarian or not, you can have a fabulous meal.

I wasn't able to take a picture of this dinner because my battery ran out in my camera, but it looked pretty beautiful.


Pork Chops with Maple Mustard Glaze (Cooking Light, May 2006)

1 tsp. butter
4 (4-oz.) boneless pork loin chops, trimmed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth [or veggie broth]
1/4 cup pure maple syrup
2 Tbs. Dijon mustard
1 tsp. chopped fresh sage
1 tsp. chopped fresh thyme
2 tsp. heavy cream

1. Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add broth and next 4 ingredients to pan. Bring to a boil, and cook 3 minutes or until slightly thick. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.


Asparagus, Orange, and Avocado Grains

1 1/2 cups Great Grains from Trader Joe's or a grain of your choice
1 cup vegetable broth
1 bunch asparagus, chopped into big bites
3 handfuls of spinach
2 oranges, 1 supremed, the other juiced
1 avocado, chopped
salt and pepper to taste

1. Prepare the grains according to package directions with the vegetable broth. Add the chopped asparagus and spinach in the last 3 minutes of cooking, placing a lid on top of the grains. Once the grains are cooked and the asparagus is tender, remove the grains from the stove and put into a bowl.
2. Supreme the orange by cutting off the peel and cutting each section separately from the orange. Mix the sections, orange juice, avocado, and salt and pepper with the grains. Enjoy!

More Bean Burgers

I absolutely love bean burgers, which you can probably tell by now from all of the bean burgers I've posted. The cheese inside the burgers makes for a nice gooey-ness and the mango salsa adds freshness and a summery touch. Bake some sweet potato fries for a complete meal.


Black Bean Burgers with Mango Salsa (Cooking Light, April 2010)

2 (15-oz.) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 oz.) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 medium jalapeno pepper, finely chopped
2 large egg whites
cooking spray
1 1/4 cups chopped peeled mango (about 1 medium)
3 Tbs. chopped shallots
1 1/2 Tbs. fresh lime juice
1 avocado, peeled and chopped
1 garlic clove, minced
6 (2-oz.) whole-wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves

1. Preheat oven to 350.
2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes, carefully turning once.
3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

Sister Love, Mexican Style

We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.


Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)

Super fast and super delicious, this is a definite must to make.

1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)

1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.


Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)

This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.

About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish

1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.


Real Tamale Pie (Vegetarian Planet, Didi Emmons)

Much easier than making true tamales, this would make a perfect dinner any night of the week.

4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions

1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.

Cobb(ish) Salad

We decided to try out veggie bacon to add some more variety into our veggie diet. From that spawned this idea for a cobb salad dinner. Adam's and mine turned out to be a little different from each other's, but that's what is so wonderful about salads--they can be made for the individual without much extra work. You could make your own salad bar for a crowd by having a big bowl with salad greens and little bowls full of your favorite salad toppings. Here's what we put on our salads:

Mine

hard-boiled egg slices
avocado
veggie bacon pieces
chickpeas
red pepper
red onion
tomato

Adam omitted the chickpeas and added toasted pecans. We each dressed our salad with a honey mustard vinaigrette. Delish and oh so healthy!

Amazing Grains

Once again I've been caught up in life and haven't had time to write up my newest cooking adventures. I have to say that the following recipe is one of my favorite things I have made in quite a while. It's a grain salad that I based off of one on 101cookbooks.com. I happened to have most of the ingredients for the salad and was headed in the same direction without the recipe. This salad has grains (Heidi used orzo, I used a grain mixture from Trader Joe's) mixed with broccoli, asparagus, and avocado as well as cilantro, lemon juice, and feta for added flavor. I will give you the original recipe and simply note the changes that I made to it. Alter this basic recipe using the ingredients you have on hand; I guarantee that you will come out with a fabulous meal. We served it with a seared salmon (for Adam and Scott) and crispy bread for a complete meal. We finished the meal off with bananas and strawberries over chocolate cake with whipped cream and a drizzle of coffee liqueur. What a way to end the evening!


Orzo Super Salad (101cookbooks.com, Heidi Swanson)

1 cup dried (whole wheat) orzo pasta [grain mixture]
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped
2 Tbs. fresh lemon juice
1/4 cup extra virgin olive oil

a small handful of sprouts [I omitted]
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces [I omitted, but added chopped tomatoes]
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

1. Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
2. In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
3. When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

Quick and Easy

Adam and I wanted a light meal the other night after coming home from an extravagant day of eating and drinking in Lodi. Luckily, we had previously planned on making a simple recipe from Cooking Light: Cilantro-Lime Chicken with Avocado Salsa. It was a perfect way to end the night with a bit of nutrients from the chicken, tofu, and avocado, a bit of crunch from our baked corn chips, and bit of fun with our homemade margaritas.

To bake the corn chips, we just put corn tortillas coated with cooking spray under the broiler until crisp.

Adam makes the most amazing margaritas by mixing 1 part Cointreau with 2 parts lime juice and 3 parts tequila (I think, he always makes them--aren't I lucky?). Add the tequila to taste, depending on how strong you like your drinks. Don't forget to rim your glasses with salt!

Cilantro-Lime Chicken with Avocado Salsa (Cooking Light, April 2009)

I recommend marinating the chicken or tofu in the lime juice and cilantro longer or to make some extra and use it to top off the grilled protein. Without the extra marinade, the flavors don't come through quite as much as you would like.

Chicken [tofu]
2 Tbs. minced fresh cilantro
2 1/2 Tbs. fresh lime juice
1 1/2 Tbs. olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
cooking spray

Salsa
1 cup chopped plum tomatoes (about 2)
2 Tbs. finely chopped onion
2 tsp. fresh lime juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp. salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

An Evening Affair

Adam and I decided to go all out last night and make a really good dinner. And, we did just that! We made a Caramelized Onion Tart and a Roasted Beet, Avocado, and Watercress Salad. Adam's brother joined us for dinner and brought over a fantastic bottle of zinfandel from Dry Creek Valley's Unti Vineyard. It paired perfectly with the rich flavors of the tart and beets and the creaminess of the avocados. The tart takes quite a while to prepare, but with the first bite, you will realize that every minute of the preparation was worth it. If you have a special event coming up, this is definitely a meal that everyone will enjoy and rave about all night.


Caramelized Onion Tart (Moosewood Restaurant New Classics)

It took a lot longer for the onions to caramelize than the recipe denotes. Be patient, it's worth the wait to get perfectly golden brown onions.

Crust
1 1/2 cups unbleached white flour
1/2 tsp. salt
1/2 cup chilled butter
3 to 4 Tbs. chilled water (Adam ended up using about 6 Tbs. to get the right consistency)

Filling
1 Tbs. vegetable oil
8 cup sliced onions
1 tsp. salt
1/2 tsp. dried thyme
6 large eggs
1/4 cup unbleached white flour
1 Tbs. Dijon mustard
1/2 tsp. salt
2 cups milk
1 cup packed grated Gruyere cheese

1. Combine flour and salt in a large bowl. Work the butter into the flour with a pastry cutter [or two knives if you don't have a pastry cutter] until it resembles coarse meal. Sprinkle on the ice water and form the dough into a ball. On a lightly floured surface, somewhat flatten the ball of dough by pressing down with your palm. Roll the dough into a 13-inch circle with a rolling pin. Lift the dough into a 10-inch pie plate. Fold the edges under and crimp the edges high, because the filling is generous. Set aside in the refrigerator.
2. Preheat the oven to 400.
3. Warm the oil in a large, heavy, preferably cast-iron skillet and add the onions and salt. Cook uncovered on medium-high heat, stirring often, for 15 minutes. Add the thyme and continue to cook for another 5 to 10 minutes. As they cook, the onions will release their juices and then start to caramelize, turning golden brown. Remove from the heat and set aside. In a blender, puree the eggs, flour, mustard, salt, and milk until smooth.
4. Spread the onions evenly on the bottom of the pie shell, cover with the grated cheese, and pour the milk custard over all. Bake until the filling is set and the crust is golden brown, about 50 to 60 minutes. Serve immediately or cool to room temperature.


Roasted Beet, Avocado, and Watercress Salad (Cooking Light, November 2005)

We cut this recipe into a third of what the recipe makes, which was plenty for 3 people. We did keep the whole avocado in there though, because how could anyone resist eating avocado? We used white wine vinegar instead of the sherry vinegar, but I would use plain white vinegar next time for a stronger bite and contrast to the other flavors next time.

6 large red or yellow beets (about 4 1/2 pounds)
1/4 cup water
1 1/2 tsp. finely grated orange rind
1/4 cup orange juice
3 Tbs. extravirgin olive oil
2 1/2 Tbs. sherry vinegar
3/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large avocado, peeled
3 bunches watercress (about 9 cups trimmed)
3 cups orange sections (about 3 large navel oranges)
3/4 cup vertically sliced red onion
3 Tbs. chopped pecans, toasted

1. Preheat oven to 375.
2. Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13x9-inch baking dish. Add 1/4 cup water. Cover with foil, and bake at 375 for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
3. Combine rind and next 6 ingredients in a small bowl. Toss half of juice mixture with beets.
4. Cut avocado in half lengthwise. Cut each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

A Tex-Mex Sensation

Our friend Vijay from Rochester was visiting for a few days, and I wanted to make him something with California flare for dinner. Luckily, I also had an intense craving for avocados. Once before Adam and I had made this Crunchy Avocado Salad recipe, and I decided that it would be the perfect thing to serve. I rounded out the meal by filling quesadillas with grilled jalapenos and cilantro chicken sausage. I made the quesadillas in a non-stick skillet by topping a tortilla with a blend of Mexican cheeses, sliced grilled jalapenos, and sliced grilled cilantro chicken sausage (bought from Trader Joe's). It may not have been the most elegant meal in the world, but it was a fast, non-labor intensive meal to make while guests are waiting, not to mention delicious! (Sorry the picture is so dark, I am having issues with Adobe.)


Crunchy Avocado Salad (Grill It! with Bobby Flay, www.foodnetwork.com)

This salad really couldn't be any easier or more delectable. The only things that I changed around were frozen cilantro cubes for the parsley and white wine vinegar for the champagne vinegar.

2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips

1. Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.