Sep 192016
 

Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. Grilling the Tomatillos, onions and peppers adds a delightful smokiness to the salsa, so you really need to make an effort to grill them. I made this recipe for our annual trip to the Vintage Illinois wine festival at Mattheissen state park and it disappeared quickly even with a lot of other food around, which let me know it was a hit. This is an interesting alternative to Guacamole, and a nice change when Tomatillos are in abundance.

Roasted Tomatillo Salsa with Avocados

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients

  • Approximately 2 pounds Tomatillos, husked and washed
  • 2 large Jalapeno peppers, quartered lenngthwise, seeds and pith removed
  • Approximately 1/4 of a large red onion, large dice
  • 4 cloves of garlic
  • 3 or 4 ripe avocados
  • Juice of 1/2 lime
  • 2 Red peppers, I use hot hungarian
  • 1 bunch cilantro
  • Olive oil
  • Granulated garlic (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • Sugar (to taste if needed)

Instructions

  1. Halve and remove stem from the Tomatillos.
  2. Put the Tomatillos, onions and peppers in a bowl and sprinkle generously with salt, pepper, granulated garlic and olive oil, mix well to coat evenly.
  3. Grill this mixture on a very hot grill, in a grill pan until the vegetables start to brown a bit. If the grill isn't very hot the Tomatillos will turn to mush before they start to brown.*
  4. When the mixture has cooled a bit, puree it in a food processor along with the garlic and lime juice.
  5. Peel and seed the Avocados, and dice to about 1/2 inch cubes. Combine in a bowl with the Tomatillo puree. Add the chopped bunch of the cilantro to taste.
  6. Seed the red peppers and remove the pith, chop fine and add to the mixture.**
  7. Mix well, taste, and add salt as needed. You may want to add some sugar depending on the tartness of the Tomatillos.
  8. Serve with cornchips.

Notes

*You could probably roast the vegetables in a 450 degree oven, but the grilling really adds a lot of flavor, so grill them if you can.

**Usually the grilled Jalapenos don't add a lot of heat so I add hot peppers to get a bit of spice in the sauce. The red peppers also add some color and flavor to the salsa, so use sweet ones if you want the dip very mild.

http://karneyfamilyrecipes.com/2016/09/19/roasted-tomatillo-salsa-with-avocados/

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Jun 182016
 

Avocado ToastI’m always looking for healthy breakfast alternatives. Most American breakfast foods are laden with fat, sugar and refined carbs, and oatmeal with fruit gets a little old after a while.

Avocado toast is a quick, healthy breakfast that uses fresh ingredients. There are a lot of variations and it’s easy to come up with your own. This is one that turned out particularly well and is easy to make. Enjoy!

Avocado Toast

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 breakfast servings

Serving Size: 2 toasts

Ingredients

  • 1 ripe avocado
  • 1 jalapeno pepper (diced fine)
  • 3 Tbsp chopped pistachio nuts
  • Baby arugula
  • Lime juice
  • Garlic powder
  • Pepper
  • Salt
  • Good extra-virgin olive oil
  • 4 pieces good whole-grain bread

Instructions

  1. Chop the jalapeno and add to the avocado and mash with a fork.
  2. Add salt, pepper, garlic powder and fresh-squeezed lime juice to taste.
  3. Toast the bread.
  4. Spray the bread with a bit of olive oil, and top with a layer of baby arugula.
  5. Spread 1/4 of the avocado mixture mixture on each of the toasts and top with the chopped pistachios. Finish with a spritz of olive oil.
http://karneyfamilyrecipes.com/2016/06/18/avocado-toast/

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Dec 152011
 

This is a healthy, south-of-the-border-favorite. Freshly made guacamole is a real treat. The secret is getting ripe Avocados that are not too ripe. Ripe Avocados will be darker colored and will feel slightly soft when squeezed. Over-ripe Avocados will feel mushy.

Guacamole

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 5 or 6 ripe Avocados
  • 2 or 3 Garlic cloves, pressed or mashed
  • 1/2 to 1 C of fresh Cilantro leaves (chopped)
  • Juice of 1/2 lime.
  • 2 or 3 Tbsp. of chopped shallots or onion
  • 1 small ripe tomato (chopped)
  • 1 finely chopped jalapeno pepper (optional)
  • Salt to taste

Instructions

  1. Soak the onions or shallots and the garlic in the lime juice with some salt in a large bowl. This will avoid the bitterness that they can sometimes cause.
  2. Cut the Avocados in half lengthwise and remove the seed.
  3. Scoop the Avocado out of it's skin with a spoon and add it to the bowl.
  4. Mash the Avocado with a fork or a potato masher.
  5. Use the fork to mix in the rest of the ingredients.
  6. Serve with corn chips.

Notes

The tomato, cilantro and jalapeno can be omitted if you don't like them. I personally feel that tomato and cilantro are necessary, but make it the way you like it. Quantities listed here are a starting point and can be varied according to your taste.

http://karneyfamilyrecipes.com/2011/12/15/guacamole/

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