Category: Avocado

Coconut Rice

5/27/2020

It has been a crazy few months, and the BF and I hope everyone has been doing well, amidst the circumstances. How have you all been?

Today I want to give you a supremely versatile comfort food recipe that you can hopefully use with, well, as the BF would say, "ALL TEH THINGZ." [Ed. note: Can confirm.]

Everyone has their own version of comfort food. This coconut rice is a touch of sweet (but not too sweet), with a slightly creamy goodness that pairs well with spicy or salty flavorful toppings. Some of our favorite combos include:

Soy Sauce Eggs (www.moveablefeast.me/blog/soy-sauce-eggs)
BBQ Salmon Bowl (www.moveablefeast.me/blog/category/salmon-bowl)
Korean skirt steak with bok choy
Roasted pork belly (shown) with avocado and scallion-ginger sauce
Vegan Coconut Rice Bowl with grilled shoyu mushrooms, fresh corn and bok choy (a favorite)

We have had fun Skyping and Zooming with family and friends, but of course are ready to ease back into a more normal swing of things. At the very least, we have been getting outside for fresh air with Marlowe (bottom picture).

Hope you all find many uses for this original recipe, have a safe re-opening wherever you are (support local businesses!), and enjoy many fun reunions with family and friends.

Number of servings: 4-6

Ingredients

1 ¼ cup water
1 can full-fat coconut milk (not organic)
1 ½ cup Jasmine rice
1 heaping tablespoon granulated sugar
¼ teaspoon salt
Toppings: toasted sesame seeds, toasted coconut, as desired

Directions

Place water, coconut milk, sugar, salt in saucepan. Bring to a boil, while whisking to dissolve sugar and incorporate coconut milk.
Add rice and stir.
Cover and lower to simmer.
Simmer for 18 minutes. Take rice off heat and let stand 10 minutes.
Uncover and fluff.

NOTE:

I have made with organic coconut milk, but find it has an unpleasantly greasy taste.

10 Comments

Green Avocado Sauce

7/10/2019

2 Comments

All apologies. It's been a while. There's a great excuse, though.

I traveled with my sister Julie to Bangkok, Thailand for two weeks to help my teacher/acting-coach big brother John move back to the States. Arduously busy, yes (this was not your typical move), and somewhat bittersweet for him, as he had lived and worked there for twenty years.

While there, my sister and I lived off the street food along the daily one-mile walk from our hotel to my brother's apartment. Breakfast consisted of a single, perfectly delectable marinated pork-strip skewer. A late lunch or dinner was a shared salad-in-a-bag, or fresh steamed corn, stripped off the cob to eat easily while walking. Such a beautiful country, I will certainly return someday with the BF. [Ed. note: I shall hold you to this.]

Back home, I have been craving any food that reminds me of the Thai street food: fresh, bright, flavorful and healthy. This herby green avocado sauce is super easy to prepare and literally works with anything. To wit, use it as:

a vegetable dip
sandwich spread
spread with grilled fish or shrimp
condiment for fried, soft boiled or poached eggs
drizzle for a wrap or burrito bowl
dressing for roasted vegetables or meat
of course, something heavenly to slather on toast

Adapted from: Alexandra's Kitchen
Number of servings: ¾ cup

Ingredients

1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula or a mix, roughly chopped (I used mostly cilantro and a small amount of arugula)
1 small bunch chives (about 1 ounce), roughly chopped
Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste
1 clove garlic, peeled
¼ cup olive oil, plus more to taste
¼ cup avocado
¾ teaspoon sea salt
½ teaspoon freshly cracked black pepper

Directions

Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper into a blender or food processor.
Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste.
Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.

Grilled pork skewers. Breakfast of champions.

Fresh salad in a bag. Lunch...sometimes dinner.

Fresh guava slices on Silom Road (the best Lebanese food I've ever had was from the Silom district).

My Darling restaurant on Khao San Road.

Thai BBQ with my brother John and sisters, Julie, Tai, Pantene and Momay.

Missed these two! Thank you for holding down the fort!

2 Comments

Avocado Tostadas with Pickled Onion and Jalapeños

5/4/2019

3 Comments

Something about watching the BF's expression go from "Vegan, really?" to "Yes I would like forty more of these, thank you" does my heart good. [Ed. note: These kind of surprises are the best.]

Actually made these for the first time last August, and wondered why I'd waited so long to try them. Cinco de Mayo provides a perfect excuse to bring them out again, and will hopefully give you a healthy, vegan, gluten-free option should you be hosting family and friends for the holiday, or any day!

PS: A year ago we were watching the Golden State Warriors in the middle of a playoff run (tonight they're headed into Houston for a game against the Rockets) [Ed. note and game recap 5/5: DAMMIT], and we had a bit of fun with some coconut curry shrimp dedicated to one Wardell Stephen Curry II. www.moveablefeast.me/blog/three-point-coconut-curry-shrimp

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Number of servings: 2-4 depending on how hungry you are

Ingredients
Pickled onion and Jalapeños

1 cup white vinegar
¼ cup sugar
Pinch kosher salt
8 stems fresh cilantro, smashed
1 medium red onion, thinly sliced
2 jalapeños, thinly sliced

Tostadas

4 corn tortillas
Canola oil for frying
16 cherry tomatoes, quartered
1 ear corn
1 cup guacamole or 1 sliced avocado
Fresh cilantro leaves

Directions
Pickled Onion & Jalapeños

In a small saucepan, combine vinegar, sugar, and salt over medium-high heat. Gently smash the cilantro stems with your measuring cup and add to saucepan. Bring to a boil then stir until sugar is dissolved, about 30 seconds.
Thinly slice the onion and jalapeños and put into a medium glass bowl (separating the onion rings). Pour liquid over onion and jalapeños, use tongs to toss. Let cool to room temperature [Ed. note: ROOM TEMPERATURE], tossing every so often. Transfer to a container to refrigerate until ready to use (up to one week).

Tostadas

In a small skillet, pour in about ¼ inch of oil and warm over medium heat. One at a time, cook the tortillas, turning half way through, until golden brown and crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
Quarter the tomatoes. Hold the ear of corn upright in a large bowl. Use serrated knife to shave off the kernels.
Dividing evenly, spread guacamole over tortillas. Top with tomatoes, corn, and as much of the pickled onion and jalapeño as you like. Scatter the cilantro leaves over the tops and serve.

3 Comments

Roasted Beet Salad with Orange and Avocado

4/24/2018

1 Comment

My BF-editor and I owe you an apology. We missed a blog. While pathologically inexcusable, we actually have a wonderful excuse, namely, a family reunion for the ages. They came from far and wide (we're talking from Boston to Bangkok, Thailand) for a beautiful unveiling ceremony for our mother in Portland, Oregon (complete with glitter and a wonderful Rabbi), as well as a burial for my dear auntie in the small town where I went to high school. If you've ever had one of those perfect days that you replay over and over in your mind, this was a week of perfect days. Friends, family, and of course copious amounts of good food. Goodbyes were difficult.

It was a week that couldn't be beet.

[Ed. note: Oh no you didn't. No one will ever buy this transition for the love of G—]

Beets! With spring in full swing, they're at their peak at all stores and farmers markets. This salad is so easy to put together, is a vibrant alternative to a leafy green salad, and pairs well with chicken or fish. Feta or goat cheese makes a nice optional addition, and if you're adventurous with oranges, you can't go wrong with the Cara Cara red-fleshed navel variety.

Of course, it must be noted that red beets stain easily, so if you want to avoid that, you can use golden beets. If you go that route, you might want to try blood oranges for contrast.

NOTES:

Don’t throw out your beet greens! Wash them well to remove any grits, discard any tough stems, and sauté with garlic as you would spinach or kale.
If you’re short on time, Trader Joe’s steamed beets is a quick alternative. Do not use canned, cooked beets.
Mix this salad up by using yellow beets (bonus: no staining) and blood oranges for contrast.

Hello from the fam.

Adapted from: A Beautiful Plate and Gjelina, Cooking From Venice, California, Travis Lett
Number of servings: 4 small or 2 large

Ingredients

7-8 small or baby beets, roughly 1½–2 inches in diameter (*see notes)
4 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon + 1 teaspoon sherry vinegar
2 oranges + 1 tablespoon freshly squeezed orange juice. (I use Cara Cara or Blood Oranges)
3 tablespoons hazelnuts, toasted and coarsely chopped
1 ripe, yet firm avocado, sliced lengthwise, then horizontally into ½-inch slices
Small handful of micro greens (optional)
3 thinly sliced radishes
Olive oil, for drizzling

Directions
Beets

Preheat the oven to 400 °F. Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
Place gently scrubbed beets in a small roasting pan. Fill with cold water until beets are halfway submerged. Add two tablespoons of extra virgin olive oil, then season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
Bake for 45 minutes to 1 hour (this will depend on the size of beets). Carefully fold back the foil (be careful of steam) and check done-ness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
Remove from oven, transfer beets to a large bowl, and allow to cool until beets are able to be handled (they will be easier to peel while still slightly warm). Hand-peel gently (I wear latex gloves to avoid staining). The root and tail should be easily removed.

Hazelnuts

Toast hazelnuts by putting them in a small skillet over medium heat until fragrant. Allow to cool before chopping.

Oranges

Meanwhile, prepare the orange segments. Trim both ends of the oranges. With a sharp pairing knife, and using the edges of the orange as your guide, remove the peel, and be sure to remove all of the white pith. Then carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use remaining orange core to squeeze out the juice.

Assembly

Cut peeled beets into quarters, and toss into a bowl with the remaining olive oil, sherry vinegar, and orange juice.
Spoon the beets on a large platter and drizzle on any remaining dressing. Add avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, radishes and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.

1 Comment

Spiced Roasted Carrots with Avocado & Yogurt

3/20/2018

0 Comments

Spring is here, a-suh-puh-ring is here
Life is Skittles and life is beer
I think the loveliest time of the year is the spring
I do, don't you? 'Course you do
But there's one thing that makes spring complete for me
And makes every Sunday a treat for me...
~Tom Lehrer

Today is the first day of spring. You wouldn't know it by looking out my window right now, as we're in the middle of a Pineapple Express storm, courtesy of Hawaii. Matters not, I'm breaking out some serious spring veggies.

I could certainly eat this as a main dish. My BF would not. [Ed. note: Carrots are not an entrée!] Still, you can serve this as a side dish to complement just about anything.

If you can't find rainbow carrots, you can go ahead and use regular orange carrots. They're pretty commonplace now, available in most grocery stores. We have them here at the local Trader Joe's, Safeway, Whole Foods, etc.

Wishing you and yours a wonderful Spring!

All the world seems in tune
On a spring afternoon
When we're poisoning pigeons in the park...

Adapted from: Smitten Kitchen
Number of Servings: 4

Ingredients
For the Carrots

¼ cup water
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 teaspoons fresh thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
4 garlic cloves, minced or grated
1 tablespoon red wine vinegar
¼ cup olive oil
3 pounds thin-to-medium carrots, scrubbed, peeled or unpeeled; mixed colors are prettier here but not essential. Dry thorougly.

To Finish

2 tablespoons olive oil
2 tablespoons orange juice (from about ¼ orange)
2 tablespoons lemon juice (from about ½ lemon)
1 large or 2 medium firm-ripe avocados, cut into thin slices
Salt and pepper to taste
1-2 cups micro greens, radish sprouts (fresh dill was used here)
¼-½ cup plain yogurt or sour cream
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof

Directions

Heat oven to 400 °F.
Cover a large baking sheet pan with foil for easy cleanup.
In a small bowl combine spices, thyme, salt, pepper, garlic, vinegar and ¼ cup olive oil. Whisk to blend.
Spread carrots out on foil-lined baking sheet. Pour spice mixture over carrots and mix with a spatula (or your hands), making sure to get the spice-oil mixture all over every carrot.
Pour ¼ cup water in bottom of pan.
Cover tightly with foil and roast for 25 minutes.
Remove foil and roast for 30 more minutes, or until carrots are lightly browned and tender, but not falling apart.
Meanwhile, combine 2 tablespoons (each) olive oil, orange and lemon juices into a small dish with salt and pepper. Drizzle this citrus dressing over the carrots, scatter with avocado and sprouts, dollop yogurt/sour cream over the top, and sprinkle with seeds.

[Ed. note: Tom Lehrer was a favorite musical comedian of both our Momalas. No pigeons were harmed in the creation of this blog.]

When they see us coming
The birdies all try and hide
But they still go for peanuts
When coated with cyanide

0 Comments

Warm Indian Spiced Avocado Dip

1/27/2018

4 Comments

It was about seven years ago that I started to like avocados. I know. I was in the minority. Wouldn't touch guacamole. Didn't understand the draw of "nature's butter" on sandwiches. It truly puzzled me. The BF can take it or leave it.

Now I love them and can't get enough. Will plan entire meals around a ripe avocado I have hanging out in the kitchen. When my sister visits, avocado toast for breakfast. Every. Single. Day.

Guacamole? [Ed. note: The late George Carlin used to say, "That sounds like something you yell when you're on fire."] All the time. And god help me if I don't have spare avocados to top tacos.

Years ago I fell in love with this warm Indian spiced avocado dip from Heidi Swanson's cookbook Super Natural Every Day. She is also known for her blog 101 Cookbooks.

Serve this dip at room temperature, or warm with sesame rice crackers, fresh veggies, toasted naan, pita or tortilla chips. My current favorite scooper is parsnip chips from Trader Joe's.

Adapted from: Super Natural Every Day
Number of servings: 2 cups

Ingredients

2 ripe avocados
2 teaspoons fresh lemon juice
½ teaspoon fine grain sea salt
½ cup chopped fresh cilantro
1 tablespoon clarified butter or extra virign coconut oil
1 teaspoon black or brown mustard seeds
1 small yellow onion, minced
2 cloves garlic, finely minced
1 teaspoon Indian curry powder
1-2 serrano chiles, minced (depending on desired spice level)
Black sesame seeds (optional)

Directions

Cut each avocado in half, remove the pits and scoop the flesh into a small bowl. Add lemon juice, salt, and most of the cilantro.
Mash avocados a bit with a fork, but don't overdo it (you want the mixture to be quite chunky). Set aside.
Heat clarified butter in a skillet over medium-high heat. Once hot, add mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops (after about one minute), stir in the onion and saute for 2-3 minutes, until translucent.
Stir in garlic, curry powder, and chile. Count to ten, and then remove from heat. Stir in avocado mixture, but just barely, and transfer to a serving bowl.
Sprinkle with black sesame seeds. Serve warm or at room temperature.

4 Comments

Feast Mode

Coconut Rice

Green Avocado Sauce

Avocado Tostadas with Pickled Onion and Jalapeños

Roasted Beet Salad with Orange and Avocado

Spiced Roasted Carrots with Avocado & Yogurt

Warm Indian Spiced Avocado Dip

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