If you have access to fresh, good quality avocados and fresh lemons, this is an amazing combination. Of course, I really like avocados-in salad, in guac, as a soup garnish, in salad with tomatoes.
But this simple little dish will transform your life. Or at least the appreciation of the little things in such life. Here’s how. Serves two for a reasonable lunch. Serves one very hungry person. Takes all of five minutes tops.
1 ripe avocado
1/2-1 fresh lemon
pinch of salt
pinch of red pepper
Cut the avocado in half lengthwise. Twist apart the halves.
Remove the pit. Leaving the skin on, score each half of the avocado fruit into cubes . Using a spoon, scoop the avocado flesh into a smallish bowl. Repeat with other half.
Using a fork mash up the avocado a little. Add in the lemon juice, salt, and red pepper. Take the fork and mash up the avocado until it is mostly smooth.
Toast two slices of good Italian or French bread. Spread one half of the mixture on each toasted slice. You will think you have died and gone to heaven.
We try to limit our meat consumption and, like many of you, are trying to eat healthy. Recently, I picked up a package of Gardein Meatless Ground. We had eaten at a friend’s house on Monday so we moved Meatless Monday to Meatless Tuesday.
It is in the freezer section of the grocery store and needs to be kept frozen until just the time you cook it. Last night I made some vegetarian chili from a terrific recipe and used the soy ground meat in the recipe. Delicious. The texture is correct, taste is fine. I was quite happy with how it turned out. I’ve used other products in the past, but I do like the Gardein version quite a bit. I will try some of their other products and report back on how those work as well. Meanwhile, do think about trying the Meatless Ground in vegetarian chili. Here’s a link to the recipe I used. https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/
The photo is of the Best Vegetarian Chili in the World from Jaxon’s Mom on Allrecipes.com where the recipe is posted:
I made a few changes to the recipe. I prefer to not use canned beans, although I know they are fine. But I keep a variety of dried beans, peas, and lentils on hand and it is easier for me to use those. So, the night before I placed about 3/4 – 1 cup each of kidney beans, chickpeas, and black beans in a large bowl and covered with water. The next morning I put all in my Instant-Pot with a tsp. of salt and cooked for 20 minutes. You can do the whole recipe in a large Instant Pot. Mine isn’t quite large enough because the chili recipe makes a large batch, but I did use it to cook the beans and that saved considerable time. If you have a larger model you could do the whole thing in one pot.
The other changes I made to the recipe were that I used one, not two packages of the soy ground meat. I used two 28 oz. cans of tomatoes, not three and I added 1 small can of tomato paste. I think everything else I followed the recipe linked to above. It was very good.
We were very pleased with the whole combination. The Meatless Ground was actually easier to cook with than regular ground meat, at least in this recipe. When I do use ground meat, I use very lean grassfed, local, sustainably raised meat which has very little fat (a good thing) but tricky to saute with at times. The Meatless Ground was easy because I could just dump it into the mix and heat it thoroughly. I look forward to sharing some more soy ground meat recipes with you in the future.
This is a wonderful salad. It kind of visually symbolizes the hope of spring with sweet, juicy orange pieces and the still remaining bite of winter with arugula. Next time I make it, I promise I will take a photo and post it. It is tangy and sweet and bitter and juicy and soft and salty and crunchy! Delightful. Makes a great lunch.
1-2 navel oranges, peeled and sectioned (see directions following red onion instructions
1/4 red onion, peeled, sliced and wilted (see instructions following list of ingredients)
4-6 cups of washed arugula (2-3 big handfuls)
2-3 large romaine leaves, washed and sliced or torn into pieces
1/2 c. feta cheese, chunked or 3-4 T. parmesan cheese, grated
2/3 c. coarsely chopped walnuts
sumac to taste (optional but very nice)
1/4 c. Pomegranate Vinaigrette
Red Onion preparation: This is a good way to prepare any kind of yellow, white or red onion but it is especially good for red onions, in my opinion. I cannot eat raw red onions unless they are prepared this way. The easiest thing to do is to prepare the whole onion, use what you need and save the rest for a few days in the fridge. Peel the onion, cut in half and slice into very thin half moons. Place all the onions in a small bowl and liberally sprinkle salt over the sliced onions. Mix with your hands. Set aside for 15-20 minutes. When ready to add to salad, squeeze the salted onions several times and rinse carefully in water, squeezing while rinsing. Take what you want to add to the salad and refrigerate the rest in a closed container or sealed baggie.
Orange preparation: Do this over the salad bowl so that you can capture the juice. Using a sharp paring knife or a special fruit knife if you have one, cut away the outer peel of the orange, down past the membrane just to where the fruit appears. Once you have the peel cut away, go around and loosen with your knife each of the sections. Then, you can use the knife almost as a tiny spatula and flip into the salad bowl.
1/4 c. pomegranate molasses (available at Middle Eastern groceries (you could substitute 1 T. honey and add 1 T. of lemon juice)
1/4 c. balsamic vinegar
2 T. lemon juice
1/2 c. good quality olive oil
1 T. Dijon mustard
1 t. salt
Mix all ingredients together. Blend in a blender or shake like a crazy person. Use what you need and refrigerate the rest for another salad in a day or two.
Clean and prep the arugula and romaine. Add the orange sections. Sprinkle the wilted red onions over the mix. Add the feta cheese or parmesan. Put the walnuts on top of everything. Drizzle with dressing (start with 1/4 cup and add more if necessary).
Salad dressing is an area where homemade is usually far better than store bought. It is also so customizable and that allows your creativity and tastes to flourish. Plus, you can tweak the dressing to bring out the flavors of whatever is in your salad. I made a salad of romaine, green onions, a carrot, four or five celery sticks, a tomato and half of a large green pepper. I used probably half of a largish head of romaine. Cut the veggies in different shapes. I sliced the carrot on the diagonal and then in half to make half crescent moons (kind of ). Celery in rounds. Pepper in squares, tomato medium dice. The lettuce was strips. Toss the salad with dressing immediately before serving. Enjoy!
When people see “lentil”, probably the first thought for most of us is lentil soup. There are dozens of types of lentil soups, one of which I’ll share with you today. Lentils are one of my favorite ingredients because they are healthy, inexpensive (at least for most of them) and very nutritious. For all of my adult life, we have always had lentils in our pantry. In the beginning of our life together, my husband and I went through some very lean years. Frugality became and remained a cornerstone of our life. Eating lentils provided us with good nutrition at an affordable price. We could always eat lentil soup and enjoy the meal. In many cultures, particularly those of the Middle East, there are countless lentil soups. In subsequent posts, I plan to share some other really terrific lentil recipes including additional lentil burgers (see my Mushroom Lentil Burgers that taste great post from 2016) https://honeyandyogurt.com/2016/04/12/mushroom-lentil-burgers-that-taste-great) as well as lentil taco filling, lentil salads, lentil curry and stews.
For today, however, I want to share with you my recipe for Ezo Gelin Soup.
1 cup red lentils
1/3 c. rice
1 big spoonful tomato paste
Salt to taste
1 medium onion, chopped
2 T. oil
1 large garlic clove, crushed
juice of 2 lemons
7 cups water or vegetable stock
3 T. butter
1 T. dried mint
red pepper to taste
In a large soup pot, heat the oil and saute the chopped onion. Stir in the tomato paste and add the stock/water; the lentils, rice, and salt. Bring to a boil, turn down the heat and let simmer until the lentils and rice are tender, probably about thirty minutes. If using an Instant Pot or pressure cooker, follow the directions with your pot (using the pressure cooking feature) and this part will be finished in probably 10 minutes. At this point, if you want a very smooth soup, use an immersion blender to puree the mixture. Add in the lemon juice and garlic and let simmer a few minutes more. Just before serving, in a small pan melt the butter until sizzling, stir in the dried mint and red pepper and let fry just half a minute before stirring the butter/mint/pepper mixture into the soup. Stir well and serve. Enjoy