Tagged with avocado …

May 16 2013
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Vegetarian, We Eat Well

Black Beans and Rice with Ginger Chile Salsa

Black Beans

In the weeks leading up to my half marathon, I was ravenous for flavorful and healthful meals and stumbled across this recipe. It’s simple and packed with a palate pleasing array of spices. I love the heat the fresh ginger adds to it — and of course, we topped ours with Sriracha. What I like most — it’s scrumptious whether served hot or cold and makes a great lunch.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, chopped, divided
  • 1 cup brown rice
  • Kosher salt
  • 1/2 cup coarsely chopped fresh cilantro, divided
  • Freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black beans, rinsed
  • 1 cup low-sodium vegetable broth or water
  • 2 red jalapeños, stemmed, halved, seeded
  • 1 garlic clove
  • 1 tablespoon chopped peeled ginger
  • 1 tablespoon finely grated lime zest
  • 1/4 cup fresh lime juice
  • 1 avocado, halved, pitted, chopped
  • 1/4 cup crumbled feta
  • Lime wedges (for serving)

Preparation

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.

Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.

While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.

Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.

Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

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Jan 07 2013
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Vegetarian, We Eat Well

Black Bean Quesadillas

Black Bean Quesadilla

Jon is finished with school, which means he’s back in action in the kitchen! I didn’t realize how much I missed it. Yesterday, he prepared these Black Bean Quesadillas from Gourmet magazine. They are extremely simple to make and packed with flavor. The salsa is simple too and gave Jon a chance to use his new emulsifier.  We sliced up some avocados and served them on top. Yummy!

If you’re looking for a quick week-night meal, this is it!

Ingredients:

  • 1 (19-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) bag mixed grated “taco cheese”
  • 1 1/4 cups chopped cilantro, divided
  • 1 cup chopped white onion, divided
  • 8 (10-inch) flour tortillas
  • 1 tablespoon vegetable oil, divided
  • 2 large tomatoes, quartered
  • 1 to 2 teaspoons Sriracha

Preparation:

Heat dry grill pan over medium heat until hot.

Toss together beans, cheese, 3/4 cup cilantro, and 1/2 cup onion. Divide mixture evenly over half of each tortilla (about 1/2 cup each), then fold tortillas in half.

Brush 1/2 tablespoon oil on grill pan, then cook 4 quesadillas, turning over once, until golden and cheese is melted, about 4 minutes total. Repeat with remaining 1/2 tablespoon oil and 4 quesadillas.

Meanwhile, pulse tomatoes, Sriracha, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining cup each onion and cilantro in a food processor until coarsely chopped. Serve salsa with quesadillas.

Here’s an extra treat. The next morning, the leftovers make amazing Black Bean Breakfast Burritos. Whisk the bean mixture with 2 eggs, scrambled in the skillet, place inside the flour tortilla, and place in a heated skillet until slightly browned on both sides. I served mine with sliced avocado and Sriracha. Scrumptious!

Breakfast Quesadilla

 

 

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Jan 04 2013
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Local Eateries, Seafood, We Eat Well

Recker-mendation: Koto Japanese Steakhouse and Sushi

I was skeptical when I saw the former Bar-B-Cutie building being remodeled into a Japanese restaurant. For one, I am a devoted Asakusa fan and there’s little room in my heart for more sushi affection, and two, it is such a weird location. I’ve seen several restaurants come and go since I moved here, so I wasn’t very hopeful about Koto.

I decided to give it a try right after it opened and was blown away by the transformation of the interior space. It’s like walking into an alternate universe. It used have a bright and cheery chain restaurant feel, and now it is decked out in dark woods and Asian decor. Part of the space has been sectioned off for hibachi, which I haven’t tried yet. When sushi is an option, it’s the option I always choose.

I love popping into Koto for lunch. Because it’s so close to my office, it’s the perfect spot for lunch meetings. Prices are more than fair. I can get in and out for under $10, and that includes soup, salad, and two rolls. I’ve been a couple times for dinner, as well, and was thoroughly impressed by the sushi selection, service, and prices.

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Beef Negamaki $5.95

Last weekend, Jon’s dad came to town and took us to dinner. We opted for Koto and had a wonderful experience. We started with soup. I am partial to the clear soup ($1.50), which contains chicken broth with mushrooms. green onions and tempura crunch. Jon loves Miso ($2), made with soy bean based soup, tofu, green onions and seaweed. Jon’s dad chose Kani soup ($2), made with chicken broth, crab, tofu, green onions, and seaweed. Next, we sampled the Beef Negamaki ($5.95). I have had it once before based on a recommendation from a friend and really liked it. It’s made with thinly sliced beef drenched teriyaki sauce, wrapped in scallion and served warm. I am typically not a beef eater, but this beef is so thin and so tender, it seems to melt in your mouth. If you haven’t tried it, I suggest adding it to your must-try list.

We ordered two rounds of rolls. First up: Dynamite ($12.95), Fire Island ($11.95), and Black Diamond ($10.95).

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Top to bottom: Dyanamite, Fire Island, and Black Diamond

The Dynamite Roll is made with spicy salmon and avocado, and topped with flaming tuna, white tuna, salmon, strip bass, caviar, onion, and chef’s special sauce. I love rolls that incorporate a wide variety of fish and seafood. Each bite offers something different. And anytime a roll contains spicy salmon, it’s a no brainer for me. It’s just spicy enough to get the blood pumping, but not spicy enough to make the experience unpleasant.

Fire Island is a different story… it’s almost too spicy, but I loved every bite of it. It’s made with spicy tuna, jalapeno and  tempura crunch, topped with salmon, spicy sauce and caviar. The name suits it well, so if you can’t handle spicy food, steer clear of this one. Jon and I love spicy food, so this one goes down as a top choice for us. The combination of spicy and crunchy is right up our alley.

Perhaps the most unique roll on the menu, the Black Diamond is made with crab meat, avocado and shrimp tempura, rolled and deep fried and topped with green onion, caviar, eel sauce and spicy panzu sauce. I don’t know about you, but deep frying a sushi roll seems sacrilegious, but let me tell you, it’s absolutely delicious. The light tempura breading provides an unparalleled crunch and texture. I was concerned that eating a warm sushi roll would turn my stomach, but I enjoyed it immensely. All the flavors combine to propel this to the top of our list.

For round two, we ordered the Manhattan roll ($9.95) and finished it off with two lighter rolls, an Avocado ($3.50) and an Oshinko ($3.50), or Japanese Pickle.

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Left to Right: Oshinko, Avocado, and Manhattan

The Manhattan roll contains shrimp tempura, eel, caviar, avocado, and wasabi mayo sauce. It is lighter than the first three rolls and presented a nice combination of flavors and textures. I am a big fan of eel, so I enjoyed its flavor mixed throughout. Of course, we love the crunch, and this roll has a lot of it.

The Avocado Roll and the Oshinko roll are very light and provided a refreshing ending to our meal.

I encourage you give Koto a try, if you haven’t already. Prices are fair, sushi is exceptional, and the ambiance is intimate and appropriate.

Koto Japanese Steakhouse and Sushi on Urbanspoon

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Aug 08 2012
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Vegetarian, We Eat Well

Sweet Potato Dijon Veggie Burgers with Avocado

Though we aren’t vegetarians, we really like vegetarian dishes, so when I saw this recipe on Pinterest, I knew we had to try it. It is a bit messy to make since the potato/bean mixture is sticky and soft, but the flavor combination and texture is amazing. The tahini adds a hint of peanut flavor and combined with the cajun seasoning and cinnamon, it really packs a punch. Next time, we may serve these in a pita. The taste and texture is very reminiscent of falafel, but with a sweeter and less salty composition. The recipe below makes 8 patties.

Ingredients:

  • 2 cans cannelloni white beans, drained
  • 1 large sweet potato
  • 2 tbsp tahini
  • 2 tsp. maple syrup
  • 2 tsp. cajun seasoning
  • 1 tsp. viennese cinnamon
  • 1 tsp. salt
  • 1/4 cup wheat flower
  • 3 Tbsp. vegetable oil
  • 1/2 onion
  • 1 avocado, sliced
  • Dijon mustard

Preparation:

Heat oven to 400° F. Pierce sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Peel and mash potato in a large bowl. Add drained beans to mixing bowl. Mash beans and potato together. Mash in seasoning, flour and any additional seasoning. Heat 3 Tbsp vegetable oil in a pan over high heat.

Form patties from mixture and coat in Panko crumbs. Prepare all patties before proceeding. Then drop three patties at a time into the pan. Cook until browned on both sides. Transfer cooked patties to paper towel lined plate. Repeat this process until all patties are cooked. Serve on bun with onion, avocado and dijon mustard.

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Feb 13 2012
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Vegetarian, We Eat Well

Guacamole Bites with Hot Wasabi Mayo

A few weeks ago, I found a recipe for baked guacamole fries on Pinterest and couldn’t wait to try them; however, when I proceeded to make them, I discovered my avocados were too ripe and mushy! Clearly, this was a kitchen disaster, but thinking quickly, I improvised and created a fun, easy-to-make appetizer: Guacamole Bites with Hot Wasabi Mayo.

Ingredients:

  • 2 avocados
  • 1/2 onion, diced
  • 1 tbsp. lime juice
  • 2 tbsp. cilantro, chopped
  • 1 cup panko crumbs
  • vegetable oil, for frying
  • 1 cup mayo
  • 3 tbsp. wasabi

Preparation:

Remove avocado from skin and remove pit. Smash avocados and stir until creamy and free of lumps. Mix in diced onions, lime juice and cilantro. Begin heating vegetable oil on the stove in a heavy pan. Using a spoon and your fingers, form avocado mixture into 1 1/2 inch balls. Roll the balls in panko crumbs and drop into hot oil until golden brown, remove and place on a plate lined with a paper towel to absorb excess oil. Mix mayo and wasabi in a bowl. Serve guacamole bites with a side of the wasabi mayo.

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Jul 07 2011
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We Eat Well

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Hang on to your taste buds! This dish is a taste explosion. Spicy, sweet, and tangy. It really does have it all. Okay, I won’t say it. This is NOT my favorite dish, ever, but it is pretty dang good for a summer night.

Cilantro Chipotle Tilapia

Ingredients:

  • 1 1/2 cups chopped cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon water
  • 1/2 teaspoon ground cumin
  • 4 (6-ounces) tilapia fillets

Preparation:

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Mexican Pineapple Salad

Ingredients:

  • 1 (3-pound) pineapple, peeled and diced
  • 1/2 pound jicama, peeled and cut into 1/4-inch pieces
  • 1 (7-to 8-ounce) avocado, cut into cubes
  • 1 small red onion, thinly sliced (1/2 cup)
  • 2 tablespoons olive oil
  • 1 tablespoon distilled white vinegar
  • 1/2 cup feta cheese
  • 1/4 cup chives

Preparation:

Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Assembly:

Plate fish and top with salad. Add fresh basil and pine nuts. Delish!

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Jun 06 2011
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We Eat Well

I Shall Call You The Cobb Salad Sandwich

A few weeks ago, Jon and I visited Calhoun Street Soups, Salads, & Spirits for the first time. We were impressed with the decor- it is cozy and has that sought after neighborhood bar feel. It definitely seemed like a good place to hang out on a weekend afternoon.

The menu had some interesting items too: fried dill pickle spears, build-your-own hamburger on a pretzel bun, and the Egg Salad BLT, which is what I had and thoroughly enjoyed. Thinking back on that sandwich, I started dreaming about ways in which I’d approve it, and voila, the Cobb Salad Sandwich was born: Egg salad, lettuce, tomato, bacon and avocado! Mmmmm.

I rarely use recipes when I prepare meals, so I will do my best to map out what you will need.

  • 6-8 hard boiled eggs, chopped
  • mayo
  • blue cheese crumbles
  • Dijon mustard
  • oregano
  • cayenne pepper
  • salt
  • pepper
  • Avocado
  • Bacon
  • lettuce
  • tomato
Mix together first 8 ingredients to taste- I prefer real mayo over Miracle Whip, but it depends on what you like. I use the cayenne pepper very liberally because I like some kick in each bite. Once the egg salad is mixed, assemble sandwich on your favorite bread. We used Light Rye. Serve it up with a pickle spear and some cottage cheese with homegrown chives.

 

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Feb 02 2011
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We Eat Well

Emergency French Toast? Not in this House.

As Jon and I hunkered down to weather the blizzard of 2011, which turned out to be a heavier-than-normal-snowstorm and not the snowpocolypse as originally forecast, we didn’t turn to milk, bread and eggs. No way. Jon would have none of that. He stocked up on organic beef, gouda cheese, bacon, avocado, squash, and cauliflower and produced two perfect-for-a-snow day meals.

First up, Organic Beef Burgers with Gouda, Avocado and Bacon. Because it was snowing Friday evening, we grilled them on our indoor grill. There is only one word for these burgers… yummy.We usually don’t invest in organic beef, but after tasting this burger, it’s going to be hard for me to go back. The texture, the flavor, everything about this burger was delicious.

 

For the official snow day, Jon whipped up Butternut Squash and Radicchio Pappardelle with Cauliflower, White Bean and Feta Salad. The Butternut Squash dish receives a “just ok” rating on our scale. The pine nuts definitely redeem the dish, so don’t skimp here if you can’t stomach the price of pine nuts. They are worth it. We also spruced it up with some salt and pepper to taste. The cauliflower salad receives an “ah-maz-ing” rating. Though, we are partial to recipes with loads of citrus in them.

 

Butternut Squash and Radicchio Pappardelle

  • 1/2 stick unsalted butter
  • 2 tablespoons olive oil
  • 1/3 cup pine nuts
  • 1 pound butternut squash, peeled and cut into 1/2 inch cubes (about 2 1/2 cups)
  • 3/4 pound radicchio, cored and thinly sliced
  • 1 (8 t0 9 ounces) package of pappardelle (preferably egg pasta) broken into large pieces
  • 1/2 cup coarsely grated ricotta salata or Parmigiano Reggiano

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.

Serve topped with nuts and cheese.

Cauliflower, White Bean and Feta Salad

 

  • 1/3 cup olive oil
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
  • 1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
  • 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup crumbled feta cheese (about 3 ounces)

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

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