Hey Ya’ll!! Thanks for all of your comments on my last post. I’m glad not everyone thought my New Years plans were lame. (Or if you did, thanks for not mentioning it, haha)
As I mentioned in my last post, I’m not doing New Years resolutions like I have in the past. It just gets too overwhelming, so I’m making a few small goals each month. This way, hopefully I’ll get these things in my system, and they’ll become second nature once the month is up, and I’ll continue to do them, as well as making new goals.
Speaking of goals, one of my goals for January is to try at least one new recipe each week. (To blog about.) This either means a new to me recipe, or a recipe that I’ve created.
I kicked things off by making a variation of this Baked Avocado Salsa the other night for dinner. They were AMAZING. Her photos are better, but I’ll show you one of mine:
Soooo good. I tried cooking with avocado once before, I think I put it in enchiladas or something, and the texture and taste was way to weird. Definitly not like raw avocado. But these don’t bake for very long, so it didn’t get funky.
I changed the recipe up a little, and here is how I did it.
Salsa Stuffed Avocados
Serves 4
2 avocados, cut in half with the pits removed
1 tomato, chopped
1/4 cup red onion, chopped
1/4 cup black olives, chopped
10 cloves roasted garlic, chopped
1T olive oil
1T pomegranate infused red wine vinegar
Salt and pepper to taste
A few grinds of Trader Joe’s Everyday Seasoning
For the Breadcrumb topping:
1/3 cup bread crumbs (I used the ends from some Udis GF bread that I had in the freezer)
1T nutritional yeast
Salt and pepper to taste
1/2 t olive oil
1/4 teaspoon red wine vinegar
Preheat the oven to 400 degrees F.
Mix together the tomato, onion, olives, garlic, oil, vinegar, and seasonings. Scoop out a little extra avocado from each half. You want to scoop out maybe a tablespoon from each one. Not too much, you still want some avocado to eat!!
Place the avocados on a baking sheet, and divide the salsa filling among them evenly.
Mix the breadcrumb topping ingredients together, and divide evenly among the four avocado halves. Place on top of the salsa filling.
Bake for 7 minutes, until the breadcrumbs are golden brown. Eat immediately! (Although, I bet they would taste good as leftovers too)
Here’s the final shot of them baked and with the topping:
These make a great side dish, but I bet if you put some black beans in the salsa they would be great as a main dish as well!! I love me some healthy fats.
Have you ever cooked avocado before? How did you feel about it? For those of you who made New Years resolutions, how are they going??
Another question for all of you awesome cooks out there. Rice Makers. Any recommendations? We’ve had one for at least ten years, and a few weeks ago it just quit on us. : ( Ironically, just a few days after our dehydrator started smoking. (Who knew they were even capable of that?) We live in a pretty remote area, and the Bed Bath and Beyond closest to us only sells one model, so I was wondering if any of you had any rice makers out there that you loved? I’m not looking for anything too expensive, but I do want one that has different grain settings, so let me know!!
