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Archive for October, 2009

Avocado stuffed with cherry tomatoes and fresh basil

 

Avocados are a good source of potassium, folate and vitamin C. They are one of my favorite fruit. Their smooth, creamy, almost fluffy texture melts in your mouth. This appetizer is so quick, inexpensive and easy to make. It will even amaze guests.

 

1 avocado

A few cherry tomatoes (I used 4)

Olive oil (about 1-2 tablespoons)

Fresh basil

Lemon juice

Sea salt and pepper, to taste

 

Cut cherry tomatoes in half. Place the tomato halves in a small bowl. Add olive oil, sea salt, pepper and fresh basil. Stir and set aside.

Cut the avocado lengthwise around the seed. Gently remove the pit. Delicately remove the skin without damaging the flesh.

Place each avocado half in a small plate. Sprinkle with a bit of lemon juice. Stuff each half with tomato/basil mixture. Drizzle with olive oil.

 

Serves 2

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White Bean Cauliflower Soup

 

I woke up this morning remembering the satisfying taste and aroma of cauliflower soup. Velvety smooth hot soup on the tip of my tongue. That’s what I decided to make for lunch, using leftover ingredients that I had in the fridge.

 

1 tablespoon unsalted butter or olive oil

½ cauliflower head, coarsely chopped

1 onion, chopped (I used red onion)

2 cloves garlic, sliced

3 small potatoes, diced

1 can white beans, rinsed and drained

4 cups (good quality) vegetable stock

2 bay leaves

soy milk or cream

salt (depending on how salty your stock is) and pepper, to taste

roasted chopped walnuts and fresh parsley for garnish

 

Saute the onion for a few minutes on medium heat until soft and translucent. Add the sliced garlic, saute for 1 minute. Add the cauliflower and diced potato, saute for a few more minutes. Add the stock, white beans and bay leaves. Bring to a gentle boil and simmer for about 25 to 30 minutes.

Puree with a hand blender (or in batches in a blender).

Top with roasted walnuts and fresh parsley.

 

Serves 4

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