40. Khadija’s avocado bread!

Avocado is a food I learned to appreciate in adulthood – while I like it, it tends to be a social food in that you need to make a dip or a salad or something communal in order to share it, and after a few weeks of fairly solitary eating, I had an avocado I didn’t want to eat with a spoon but which needed to be eaten.

Thus, here is my first post about a fellow blogger! Khadija posted the singular recipe for avocado bread on the exact day I had an avocado poised on the brink of ruin, and her multi-lingual recipes are documents and clear, while being easy enough for even me to follow. 🙂

I worried Husband would think the bread was too “avocado-ey” but he’s grabbed it as his go to savory bread for the past few days. My mixer made the soft avocado and olive oil incorporate nicely into the bread mix, which is otherwise a pretty standard yeast loaf. it rose less than I wanted, but I was also impatient and I really want to make it again with an extra hour of rising.

Tune in in two days and I’ll be covering another blogger’s zucchini bread recipe with an exciting replacement for eggs that I wasn’t sure was going to work… 🙂

 

Food Memory: The Best Salad Ever

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I have tried, extensively, to love salad – it’s good for you and it should just be naturally desired by our bodies, right? No dice for me. Salad is still something I shovel into my mouth to get to whetever else is coming, but occasionally, I find a salad that truly dazzles me. This salad had chicken and champagne vinagrette and ripe tomatoes and chunks of avocado and goat cheese – many things that made the salad less purely good for me, but in this compromise lay the desire that I wanted. If I want to be able to eat a hunk of garlic-and-herb cheese, it’s good that it comes paired with a bunch of mostly-low-flavor greens. This salad reminded me that I can add excitement to the everyday by pairing healthy and mundane things with the things that spark joy in me. I don’t have to love salads to love that.

Fast, Tasty, Plant-Based Breakfast

img_4954There is much yet to be done to prepare the house and the food for tonight’s party, so here is a quick recipe for you that yields a lovely breakfast to start your day of things-getting-done.

  1. Cut up at least one potato per person and a quarter of an onion per person, and use your favorite spices and a dash of olive oil to brown them in a pan.
  2. This will take a while, so use the time between pan-scraping to mix half an avocado, a teaspoon (or a tablespoon…) of sour cream, and a tablespoon of your favorite salsa in a small bowl. It should be a creamy sauce, not a chunky guacamole – think crema. Best to use a super-ripe avocado! Add salt and garlic powder to taste.
  3. When the potatoes are cooked through and crisped on the outside, serve in bowls with some of the avocado crema on top. Yes, there’s some dairy in there, but for the most part, you’ve got a hearty plant-based breakfast that tastes like someone’s brunch menu.

What’s your favorite food for going out and getting things done? This one vanished quickly for us and, once I post this blog entry, we’re off!

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Crostini for one… after a successful race!

I did something pretty awesome on Saturday – I ran a road race, a 5K. I am not the most in-shape of people, and my running pace is on par with Husband’s brisk walking pace, but I ran the whole time! Afterwards, I felt that perfect kind of tired: the kind that makes it feel like you deserve a treat, but only because you have worked really, really hard.

My treat was inspired by the delicious recipe Rebecca sent me https://faithsighanddiy.com/2016/08/01/another-great-cooking-triumph-and-its-b-e-u-u-u-tiful-too/ – I endorse vanilla sugar, ricotta cheese, and strawberries as highly as I could, but sweaty, tired me had none of them in the house. What I did have was some awesome crusty bread, and a desire for crostini.

Unless there’s something fancier about it that I don’t know, crostini just means “things on top of crusty bread/crackers” and I think it’s brilliant. My friend C made them for a potluck once with three different fun combos of a cheese and another thing. My nutrient-craving brain came up with a simple combination: goat cheese, mashed avocado, and cashews. A bit of crunch, a bit of green, and well… goat cheese. Enough said.

I watched a sappy indie movie and ate all my three crostini on the couch before taking a long nap, and let me tell you – they were everything I could ever imagine. I want to try some sweet ones like the ones Rebecca tried, but from the delight on her blog entry I have to assume that we had very similar reactions to this kind of food. It’s perfect for newbie cooks like me, who want to experiment and try new flavor combinations but want a minimum of possible things to catch on fire. The preparation is simple: toast a bread (don’t even have to do this part with crackers), and assemble all other ingredients on top. They can look fancy or they can (like mine) just look like bread with things on it. Regardless, those crostini rafts are perfect for shepherding surprising and excellent flavors into your mouth, post-race.

40. Khadija’s avocado bread!

Avocado is a food I learned to appreciate in adulthood – while I like it, it tends to be a social food in that you need to make a dip or a salad or something communal in order to share it, and after a few weeks of fairly solitary eating, I had an avocado I didn’t want to eat with a spoon but which needed to be eaten.

Thus, here is my first post about a fellow blogger! Khadija posted the singular recipe for avocado bread on the exact day I had an avocado poised on the brink of ruin, and her multi-lingual recipes are documents and clear, while being easy enough for even me to follow. 🙂

I worried Husband would think the bread was too “avocado-ey” but he’s grabbed it as his go to savory bread for the past few days. My mixer made the soft avocado and olive oil incorporate nicely into the bread mix, which is otherwise a pretty standard yeast loaf. it rose less than I wanted, but I was also impatient and I really want to make it again with an extra hour of rising.

Tune in in two days and I’ll be covering another blogger’s zucchini bread recipe with an exciting replacement for eggs that I wasn’t sure was going to work… 🙂