Posts Tagged ‘avocado’

Unrecipe of the Week: Fish Tacos

August 21, 2013

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Here is a light, summery variation on tacos. They are simple and healthy, and rely on fresh, zesty flavors, rather than the heavy beans, sour cream and cheese often found in the meat variety. The fish is marinated, and they are served with a simple slaw and diced vegetables. A typical “unrecipe”, they are easily customizable to suit your tastes.

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For the fish:

Marinate any white fish (Cod, flounder or tilapia for example. I used tilapia ) in the juice of 2-3 limes, a tablespoon or two of oil, a clove of garlic finely chopped, and cumin, cayenne pepper, salt and black pepper to taste.  Coat the fish and allow it to marinate in the refrigerator for at least 15 minutes, or up to an hour or two. If you try to marinate it too long, the citrus may cause it fall apart.

Grill or broil the fish until cooked through. Set aside.

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For the slaw:

Finely shred 1 napa cabbage and chop a big handful of cilantro. Toss with a little lime juice and olive oil and season with salt and pepper.

You can add a bit of chopped red onion to the slaw, but I chose to serve them on the side, since I dislike raw onions so much!

Dice avocado, and fresh tomatoes for additional fillings, or use guacamole and salsa if you prefer.

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To serve:
Heat flour or soft corn tortillas and cover with a kitchen towel to keep warm.
Place a piece of the fish on the taco, add some slaw, and avocado, and tomatoes, sprinkle it with a little hot sauce, roll it up, and enjoy!!
If you are feeling ambitious, try our recipe for fresh flour tortillas here:

The highlight of our meal was someone seeing these shots on instagram, and running over to join us for dinner!

photos: indigo jones instagram

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Unrecipe of the Week: Grapefruit + Avocado Salad With Seared Tuna + Scallops

April 15, 2013

My favorite fish market is finally open again after a long remodel, so seafood is definitely on the menu tonight. As the weather tries to turn springlike in New York City, I am craving bright, citrusy flavors. A quick trip to Chelsea Market provided the inspiration needed to create this light meal.

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Seared fresh tuna and scallops are set on a bed of arugula, shaved radish, grapefruit sections and avocado, all drizzled in a grapefruit vinaigrette. The spiciness of the arugula and heat of the radish, balance out the sweetness of the grapefruit. While I chose to cube and sear the tuna, this could be done with a filet of any type of broiled fish, and served along side of the salad.

For the salad:

Peel the grapefruit, removing all of the white pith, and cut the sections over a bowl. I cut the grapefruit into large wedges, trimmed the inner white membrane, and used a small paring knife to remove the rind. I did this over a bowl in order to catch the juice. Remove the fruit and reserve the juice for the dressing.

Coarsely chop one head of arugula.

Finely slice a large radish or two. I happen to hate raw onion, but for those of you not adverse, a little finely diced red onion could be a nice addition.

Peel and cut an avocado into chunks. Mix the arugula, radish, avocado and grapefruit sections in a bowl. Toss lightly with the dressing and mound on plates.

For the vinaigrette:

Whisk a few tablespoons of the grapefruit juice with a olive oil, a little honey, and some balsamic vinegar together in a bowl. Taste to achieve the desired level of tartness.

For the seafood:

Season the tuna cubes and scallops with sea salt, black pepper and a little olive oil. Sear at very high heat until browned on one side, flip and sear the other side. Remove the tuna while it is still a rare.

Arrange the fish on top of the salad, and drizzle with a little of the warmed vinaigrette. Enjoy!

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Unrecipe of the Week: Avocado Cream

March 18, 2013

This rich, creamy topping is so delicious, it’s hard to believe that it is healthy and low in saturated fat. I’ve served it on simple broiled fish, but it is equally good with chicken, or as a dip for fresh vegetables. Try it on a toasted baguette with a little smoked salmon as an hors’doeuvres,or instead of mayonnaise in a sandwich.The options are endless!

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Avocado Cream:

Blend together 1 ripe avocado, a large dollop of fat free Greek yogurt,the juice of a small lemon, salt, and a few squirts of Sriracha, or Tabasco sauce until smooth. Serve with fish, chicken or vegetables, and enjoy!

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Unrecipe of the Week: Avocado Frites

February 12, 2013

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This is a delicious and unique way to serve avocados. In this interesting twist on tempura, the avocado gets sliced, breaded and quick fried. It’s got a crispy exterior and a melt in your mouth center.

Peel and slice a ripe but firm avocado into 2/3″ spears.

Dip each one in flour, then scrambled egg, and finally Panko (Japanese bread crumbs.) Lay them out on a plate until ready to fry.

Heat enough canola oil to fully cover the bottom of a frying pan.  Fry the breaded avocado slices until golden brown, turning to cook both sides.

Drain them on paper towels to remove any excess oil, and sprinkle with sea-salt.

Keep them warm in a 200 degree oven until ready to serve. Enjoy!

*I keep thinking that these could be enhanced by adding a little grated parmesan cheese. Try adding about 1/2 cup of parmesan to the flour, and see what happens!

photo:Glasshouse Images

Substitutions Welcome

September 10, 2012

I am extremely health minded when it comes to fitness and nutrition. I don’t believe in using anything fake in my food to make it lower in fat, calories, sugar or even gluten. I prefer to avoid these things on a regular basis, and indulge in the real deal from time to time.
Recently, I have started experimenting with substituting a bit, and have been creating recipes that still use all natural food based ingredients, but make things just a bit healthier in the process.

When last night’s gluten free cheesecake with an almond meal crust drew rave reviews from people who preferred it to my usual cheesecake recipe, I realized that I was onto something.

Butter is a mainstay to baking, and I would never consider using margarine or “fake butter” instead.  There are lots of healthy and even vegan foods that can be substituted that will still yield moist, rich baked goods without sacrificing taste.

Applesauce is a great alternative to butter in denser baked goods, such as muffins and banana bread. Substitute ½ the butter for the same quantity of applesauce. You can use all applesauce if you like an even moister, heavier texture.

Avocado is also a good butter substitute. Use ½ butter and ½ of the equivalent amount of mashed avocado. It creates a softer, chewier texture, making it a great choice for cookies.

Greek yogurt is a rich creamy dairy product that can also be used instead of butter. The rule of thumb is replace ½ of the butter, with ½ the amount of yogurt. (If the recipe asks for 1 cup of butter, use ½ cup of butter and ¼ cup of yogurt.)

You may need to experiment a bit to find the consistency you like best.

I have made an amazing lemon yogurt loaf cake that is one of best versions of a lemon pound cake around. It uses both yogurt and canola oil, instead of butter.

I will continue to experiment and share some of my successes here on indigo jones.

Remember that even with substitutions to make baked goods a little more virtuous, they still are not “diet foods.” With a little practice, you may actually come up with something better than the original recipe!

photos: Glasshouse Images 

Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones

Unrecipe of the Week: Cleaned Up Tacos

July 25, 2012

My family loves tacos. I don’t. I am not a meat eater, and Mexican spices have never been a favorite flavor of mine. The texture of refried beans, sour cream, salsa and guacamole dripping down my chin don’t hold any appeal for me either.  I won’t talk about calories here, but seriously, this isn’t usually the diet plate.

I created this super clean, simple version of a taco, which is the way I would want to eat it, IF I wanted to eat it! You can even substitute the beef for mushrooms, and have a great vegetarian version.
They seem to love them, and this unrecipe even sneaks a few vegetables into B’s diet, which is a win all the way!

 

Cleaned Up Tacos:

 

Beef Filling:

Dice 2 garlic cloves and one small shallot.

Spray a large pan with cooking spray, and sauté the garlic and shallot with 1 pound of ground beef (I buy grass fed, organic beef with the lowest available fat content, which is a much healthier alternative to basic grocery store ground chuck).

Season it with a large dollop of ground cumin, some cayenne pepper, salt and black pepper. Add a little Tabasco sauce if you like it hot. Cook until brown.

Sprinkle the meat mixture with a little cornstarch (a tablespoon or so) and stir to coat. Add a little water (about 1/3 cup), and return it to the stove, mixing it well to be sure that no clumps form. This should form a thick sauce.

Toppings:
Shredded lettuce: Be creative: I used arugula

Chopped avocado

Chopped tomatoes: I used assorted baby heirloom tomatoes cut up

Shredded Jack cheese

If you really love the classic fillings, feel free to add all the goopy accouterments you like. I won’t judge!

 

Assembling:

Heat a whole-wheat tortilla on the gas flame of the stove for just a couple of seconds per side.

Add the meat filling. Top with vegetables and cheese. Fold in the sides, and roll it up.

Eat and enjoy!

The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 

Unrecipe of the Week

January 28, 2012

Ahh, the glamorous life of a fashionista! I just returned from a week away from home, doing presentations in Scandinavia.  Sounds wonderful, until you realize that every night after work, we got on a train or a plane, skipped dinner and went to bed late, only to wake up and do it all over again. Lunch was served at 11:15, and tended to be a stand up affair.

After finishing my final presentation in Copenhagen, I opted for a short walk and a quiet seated lunch before heading to the airport. I am a little embarrassed to admit that where I ended up was Hard Rock Café!  The real surprise was the delicious salad I had there. It was a light and healthy blend of lettuce, fresh fruit and grilled chicken that they referred to as the “anti Cobb”.  Here is our take on this yummy salad:

Indigo Jones’ Anti Cobb Salad:

shredded lettuce

sliced Granny Smith apples

diced mango

sliced avocado

sliced strawberries

orange sections

dried cranberries

diced roasted chicken breast (optional)

Layer the fruit in rows over the shredded lettuce. Toss with balsamic vinaigrette and enjoy!!!

Balsamic Vinaigrette:
Whisk together 2 parts olive oil and 1 part balsamic vinegar. Add salt and pepper to taste.

photo: Glasshouse Images

 

 

 

 

Unrecipe of the Week

November 10, 2010

 

This salad is delicious and beautiful to look at.  It is a great accompaniment to a holiday meal!

Chopped Endive Salad with Avocado and Gruyere

Thinly slice 3 endives

Chop 1 green apple

Dice about 1/3 cup of Gruyere cheese and 1 avocado

Add corn kernals.

Toss with the juice of 1 lemon and a drizzle of good quality olive oil.

Sprinkle with coarse salt and pepper.

Top with pomegranate seeds.

Enjoy!

Note: The lemon juice keeps the avocado and the apple from turning brown. Be sure to mix it immediately!


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