Avocado Toasts with Roasted Tomatoes and Hummus
Prep Time: 15 minutes
Cook Time: 25 minutes
6-8 slices bread, cut into squares or circles and toasted
3-4 plum tomatoes, cut in half and seeded
3 avocados, pitted and mashed
1 small container regular hummus
Salt and pepper
1. To prepare tomatoes, spread on baking sheet, open side up. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Roast in oven at 450 degrees for 25 minutes, or until tomatoes begin to caramelize.
2. Spread a thin layer of hummus on toasts, add avocado and top with a tomato.
Recipe adapted from Eat, Live, Run.
I planned on making these for a picnic pot luck for school but since I had to buy $600 worth of food at Costco that day for the picnic and make sure everything was prepped, I didn’t have time. So I made them this weekend instead. I was very intrigued by the roasted tomatoes and they ended up being delicious! The toasts were great. The creaminess of the avocado and hummus were a nice contrast to the bite and sourness of the tomatoes. The ones I made were a little big as finger foods and needed either a big hand or a fork, but I used them as a side anyway. I made all the tomatoes I had and therefore had a lot left over so I mixed them with chicken that I marinated in balsamic. Very tasty and great for a party! Don’t forget to check out How to Treat Your Avocados with Respect to make sure you know what to do with the avocados.
Quinoa Green Smoothie
Serves: About 3 medium smoothies
Prep Time: 20 minutes
Cook Time: 0!
1 cup kale
1 cup baby spinach
1 cup broccoli, steamed
1 carrot, steamed
1/4 cup strawberries
1/4 cup blueberries
1/3 cup pineapple
1 cup yogurt (I used Greek Gods Greek Yogurt with Honey)
1/2 cup orange juice
1/4 cup cooked quinoa
1. If steaming veggies, place steamer over boiling water or place veggies in glass, microwave safe bowl and add a little water. Cover with plastic wrap, leaving one corner open and microwave for about 5 minutes.
2. Place ingredients in blender and blend until smooth. If necessary, continue to blend with an immersion blender.
Recipe adapted from Cook to Love.
I found this online and immediately wanted to try it. I have been looking for quinoa recipes since I’ve never cooked with it before and ways to eat healthier so, here you go! Mine was not nearly as pretty as the one in the recipe I found but it was definitely tasty. Nice and sweet. The reason I mention the immersion blender is because my blender isn’t that great and I really didn’t want chunks of anything in my smoothie. This made it work! I will definitely be using this for lunch for the week.
Beef Carnitas Taco
Prep Time: 5 minutes
Cook Time: 6-8 hours
2-3 lbs beef (Boston butt/shoulder)
1 yellow onions, diced
2 cloves garlic, chopped
1 can diced tomatoes
1 tbs cumin
2 tsp chili powder
2 tsp garlic powder
1/2 tsp salt
1 tbs agave (or honey)
Juice of 1 lime
2 tbs orange juice
1/2 cup BBQ sauce
1. Combine all ingredients except meat in a crock pot and stir. Add meat and cook for 6-8 hours. Turn meat half way through cooking.
2. Take meat out of crock pot and shred. Return to juices and let soak before serving.
3. Serve hot with tortillas, sour cream, Steph’s Guacamole, cheese and everything else!
Recipe adapted from Life as a Plate.
Another “because I have stuff for it” meal. Boston butts are not usually in my grocery store and not only did they have it this week but it was also on sale! I’ve already made BBQ and wanted to try something different and I also had avocados so ta da, Carnitas! I found this recipe online and it’s very good. It’s not too spicy, which is good for me but you could certainly add more chili powder or even some peppers for some more heat. I served it with store-bought tortillas, cilantro-lime rice (I added cilantro and lime juice to rice when it was almost done cooking), homemade guacamole and sour cream. I also found Queso Fresco and it was a great addition. I do love Carnitas and this fed my craving while using what I had in the house and feeding me for at least a week!
Avocado and Sun Dried Tomato Chicken Salad Sandwich with Avocado and Bacon
Prep Time: 45 minutes
Cook Time: 10 minutes
2 1/2 lbs boneless, skinless chicken breast
1 cup mayonaise
1/2 cup apple cider vinegar
3 tbs Penzy’s Tsardust Memories spice blend
1 tbs pepper
1/2 tbs salt
1 tbs lemon juice (about 1/2 lemon)
2 avocados (see How To Treat Your Avocados With Respect)
8-10 sun dried tomatoes, sliced
8 slices bacon, cooked
6 buns (Hawaiian Rolls shown)
Salt and Pepper
Yay! I was nominated yesterday for my first blog award! I’ll admit. I cheated a little since the person who nominated me is my boyfriend, but he also legitimately loves my blog as well as me. Probably mostly because he gets to eat all the food I cook. But I digress!
Here are the rules for receiving the award:
1. Thank the person who gave it to you.
2. Share seven random facts about yourself.
3. Share seven of your worthy posts under the following headers: Most Beautiful Piece, Most Helpful, Most Popular, Most Controversial, Most Surprisingly Successful, Most Underrated and Most Pride Worthy.
4. Nominate seven other bloggers and notify them.
So here we go!
1. I was nominated for this award by my amazing, awesome and talented boyfriend Adam over at Eat, Sleep, Television. Adam is a movie and tv fanatic and is also excellent at breaking episodes and movies down and just telling you how he feels. He has done some excellent reviews and even though I don’t always agree with him (Avatar ROCKS!), I love his style and ability to see things others cannot. His dream in life is to become a critic so go help him out. It will be a win-win situation.
2. Seven Random Facts… Alrighty then.
- I don’t like crunchy desserts. My cookies will be doughy, Bob Darn It!
- I have an obsession with shoes. And purses. And clothes. And shopping in general.
- I wear a shower cap. Curly girls represent!
- I’m related to Stonewall Jackson by marriage.
- My mother is Anne Rice.
- I LOVE Hello Kitty. Like seriously. LOVE.
- The story behind Basmati Taco, the name. My last name is Rice. Once day my friend and I were signing up for online dating (and it worked out well I must say) and it is ridiculously hard to come up with screen names for these things. My friend suggested something rice related and we came up with Basmati. Well, that was already taken and the site recommended trying Basmati_Taco. And there you have it. I actually have never had a Basmati Taco but it will happen someday. Indian-style tacos here I come!
3. My posts:
4. And the nominees are:
- Journey Too
- Going Dutch
- Cloud of Lace
- Danny’s Kitchen
- Lauren’s Road Less Traveled
- Assia’s Kaleidoscope
- A Teaspoon Of Tumeric
And there you have it! Thanks so much to Adam and to all my readers!
Raw Vegan Chocolate Mousse Pie
Prep Time: 15 minutes
Cook Time: 0, it’s raw!
1 cup dried shredded raw coconut
1 cup macadamia nuts (or 1/2 cup and 1/2 cup hazelnuts)
1/2 cup packed pitted dates
1/2 tsp salt
1 1/2 tsp agave nectar or coconut oil/butter
Flesh of 2 ripe avocados (learn how to tell if an avocado is ripe here)
1/2 cup baking chocolate (make sure there’s no milk if going vegan, or try using raw cacao and adding more agave until sweet enough)
1 tbl vanilla extract
1/4 tsp sea salt
1/2 tbs agave nectar
1. For crust, combine crust ingredients in food processor and blend until smooth. Press in to pie plate and refrigerate until needed.
2. For filling, combine filling ingredients in food processor and blend until creamy (3-5 minutes). Spread in crust and refrigerate for at least 2 hours.
Recipe adapted from megadaisy1 at GroupRecipes.com.
And that’s it. This was SO easy and is incredibly delicious. The idea of putting avocado in a dessert pie is certainly interesting and I was put off by it the first time I heard it suggested but I tried it and it was delicious. The avocado provides a wonderful consistency and the flavor is so mild that it can be overtaken by the chocolate. Plus, it’s a healthy alternative to standard mousse which involves a lot of sugar and other things I’m trying to eat less of. This is definitely something worth trying and maybe even experimenting with. Avocados are just that awesome! Don’t forget to check out my post on How To Treat Your Avocados With Respect.
This is a How-To for avocados. I have discovered moving from the West to East coast that people who live where avocados do not grow are much less inclined to know how to take care of them. Treating an avocado, like a significant other, with respect is important if you want better results. Here are some tips from a Californian on how to treat your avocados.
1. When purchasing avocados, buy not so ripe ones. You want an avocado with less experience. You can tell how ripe an avocado is by pushing gently near the stem area. The softer the area, the more ripe the avocado is.
2. Help your avocados ripen by placing them in a paper bag and in an area that gets some sun during the day, such as a window sill. Make sure to tell your avocado how awesome it is every now and then.
3. Leave the avocados in the bag for a day or two (or a few depending on how much sun, etc.) until the area around the stem is soft but not mushy. When you peel the avocado the inside should be green. A little brown is ok. We all have a little spots here and there.
4. To peel an avocado, run a knife through the avocado and around the pit, then twist a little and pull the two halves apart. To pit an avocado, hit the pit with a knife, twist and pull. The pit should come right out. I don’t have any relationship puns for this one.
5. Use a spoon to get the good stuff out. Don’t be afraid to scrape the inside. The peel will stand up to a spoon, and so will an ego.
You can use avocados for a whole lot of stuff, including Steph’s Guacamole, vegan chocolate cream pie (I WILL make this some day) and a myriad of other dishes. Or just sprinkle on some salt and snack away. Avocados are an amazing food and I look forward to the day I can walk outside and pick an avocado right out of the tree. Ah, the good life.
Total Time: 10 minutes
4 Hass avocados
1 medium yellow onion, diced
1 large tomato (or about 3 smaller tomatoes), diced
1 – 2 limes
1/2 tsp chili powder
Salt to taste
Hand full of cilantro (optional)