I am being a REAL chatty cat today, but I had to let you know about the great local deal at Aldi this week.
Broccoli .99 1lb pkg
Avocados .49 ea (I've been told these are great for the heart!)
Baby carrots .49 1lb pkg
Cauliflower .99 ea
I am trying to figure out how to use avocados besides in dip and on salads. Any ideas? I know you can freeze cauliflower and broccoli, but any more ideas? Thanks.
Ohhhhhh Avocados...YUM!
ReplyDeleteMy favorite recipe with avocados is what my kids always called my "Cali' Burger" as I had a similar burger at a place in California. My adaptation is not exact, but close enough!
I use the following ingredients:
Whole wheat Hamburger buns
1 good sized tomato
1 or 2 avocados
1 to 2 cups shredded Romaine lettuse
1 cup Alfalfa sprouts or Mung bean sprouts
4 slices Provolone cheese OR really sharp Cheddar cheese
1 pound lean ground beef or ground chuck
Chimmichurri (will explain that later)
Cook your burgers, melt the cheese on top, spread both buns with chimmichurri, put burgers on buns, top each burger with shredded Romain, a slice of tomato, a couple of slices of avocado and a scant handful of sprouts, top with other half of bun.
These burgers are INCREDIBLE! Once you try them with the chimmichurri sauce, you won't be able to eat them any other way. Ketchup, mustard or mayo will just ruin them!
Okay, quick chimmichurri recipe:
1 bunch parsley
1 or two basil leaves (fresh) or 1/2 teaspoon dried basil
1 cup olive oil
1/4 cup lemon juice
1/4 cup cider or balsamic vinegar (traditional recipe uses red wine vinegar, but I don't use that)
1/2 green bell pepper, diced
1/2 teaspoon red pepper flakes (more if you like it spicier)
a few leaves of cilantro if you have it
Now, cut the stems off the parsley and stuf it in your blender, add a little of the olive oil and turn that sucker on. Add olive oil, lemon juice, vinegar, and everything else listed gradually until it is all finely chopped up.
This spread is used in Argentina like a lot of folks up here use ketchup. It is on the table for almost every meal! Try it on grilled meats (especially good dribbled on grilled steak). I also like a little on my eggs in the morning.
I know it seems like a lot of work, but once you have made a batch, you will want to keep it on the table!
OH! After you blend it, put it in a bowl, cover the bowl and let it set out at room temp. for at least 4 hours before using for the flavor to develop. You can refrigerate it if you like, but it is good at room temp for about 3 days--and mine never lasts around here for longer than 3 days.
Just realized this has GOT to be the longest comment ever left on a blog, lol!
I just knew somebody would have a yummy recipe or two. I can't wait to try it. It sounds healthy too. Thanks. Anyone else have any yummy ideas or recipes?
ReplyDelete