Readers’ recipes
It’s not much to look at, but the avocado has a beauty that’s way beyond skin deep. This homely green fruit is a powerhouse of nutrition, a rich source of fiber, potassium, vitamins C, K and B6, and more. Even though it’s also rich in fat, it’s mostly monounsaturated fat. Studies indicate that consuming this “good” fat can help lower triglycerides and LDL (or bad) cholesterol. Studies also indicate that eating avocados can help the body absorb certain vitamins more efficiently. There are a lot of ways to prepare avocados. Just for variety, try substituting them for mayonnaise on hamburgers, BLTs or other sandwiches.
Over the years, the avocado has starred in some of the recipes that readers submitted to the Star Journal, and a couple of those recipes are below. They were taken from Recipes Remembered, a publication of the Star Journal.
(Note: Before making avocados a regular part of their diets, those who are taking anticoagulants such as warfarin or other prescription drugs should consult their physicians. Avocados may reduce the effectiveness of anticoagulants and they may interact with other prescription drugs. Also be aware that some people are allergic to avocados.)
If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to [email protected], attention: Timi Eckes.
Rustic (Authentic) Guacamole
1/4 sm. onion, finely chopped
1 chile, Serrano or jalapeno (fresh), finely chopped
4 lg. sprigs fresh cilantro (leaves only)
1/4 tsp. salt or to taste
2 avocados
1 lg. tomato, peeled and chopped
Garnish:
1/4 sm. onion, finely chopped
6 sprigs fresh cilantro leaves (leaves only), chopped
Using a pestle and mortar (or simulation thereof), grind the onion, chile, cilantro and salt into a paste. Cut avocados in half, remove pits and scoop out flesh with a wooden spoon. Mash roughly into paste and mix well. Stir in chopped tomato. Adjust salt if necessary. Sprinkle with onion and cilantro and serve immediately with chips or in tortillas. Makes 13/4 to 2 cups.
Laura Ehman
Avocado Bisque
2 T. butter
1/4 c. minced onion
2 T. flour
3 c. chicken broth
1 T. fresh lemon juice
1 T. tarragon vinegar
1 clove crushed garlic
1 T. horseradish
1/2 tsp. salt
1/4 tsp. curry powder
1/4 tsp. tarragon powder
1 lg. ripe avocado
1 c. milk
1 c. cream
Melt butter in heavy 3-quart saucepan. Add onion and saute. Blend in flour. Stir in broth. Heat until it thickens. Add lemon juice, vinegar, garlic, horseradish and seasonings. Cover and simmer for 10 minutes. Peel avocado and cut into chunks. Puree in blender with 1 cup of the broth mixture. Stir the puree into the soup. Add milk and cream. Bring to a boil. Simmer 5 minutes. Can be served hot or cold. Garnish with snips of fresh dill.
Karen Isebrands Brown
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