Posts Tagged ‘guacamole’

Kitchen Tips Tuesday: Keeping Avocados Green

July 7, 2015

 

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The world seems to be having a love fest with avocados. Everywhere you look there are recipes, menu items and articles about their health benefits. If the outrage towards the New York Times article last week suggesting the use of peas in guacamole is any indication, we Americans take our avocados very seriously. Even President Obama got into the act, taking to his Twitter account to let them know that peas were not an acceptable addition to his guac!

The only problem we can find with the creamy green fleshed fruit, is keeping it that way. Avocados go brown quite quickly when exposed to air. There are lots of ideas about what keeps the guac green, and how to store leftover avocado, once it has been cut. Some work better than others. While we have written about some of these from time to time, here is a comprehensive guide to keeping avocados from going brown.

Lemon juice: The acid in lemon juice has been known to keep avocados from turning color. Squirt a liberal amount over the exposed flesh, and hope for the best!

Onions:Others advise placing the avocado in an airtight container with cut onion. Keep the flesh of the avocado away from the onion to avoid it picking up the flavor. Once the container is sealed, the vapors emitted from the onion should keep the avocado from changing color.

Leaving in the pit is another way to go. This protects most of the avocado, but the area surrounding the pit does start to go brown.

Placing plastic wrap directly on the avocado or guacamole is another alternative. Supposedly, it protects it from the air in a way that just covering it doesn’t.

Food 52 recommends brushing the exposed area with olive oil as another way to keep it from oxidizing.

Some people swear by removing the pit and placing the flesh side flat on a plate before covering it.

Many place the avocado into an ice water bath. Place the cut side into the cold water, cover and refrigerate.

One person claims that pickle juice is the answer. While this may just work, your avocado will taste like a pickle. We’ll pass on this one.

Lastly, the very best way to keep an avocado from oxidizing, is to eat it!

Photo: : Glasshouse Images

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The Superbowl is Not a Giant Bowl You Fill With Snacks

February 3, 2013

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Today is Superbowl Sunday. It is an annual event that is to junk food what turkey is to Thanksgiving.

It is expected that Americans will consume over 11 million pounds of potato chips, 8 million pounds of tortilla chips and more than 4 million pounds of pretzels. Add in 1.24 billion chicken wings, 4.4 million pizzas and 111 million gallons of beer. No word on guacamole and bean dip consumption.

The average person will consume 1200 calories during the game. That’s alot of calories.

What would it take to burn off the day’s excess?

Actually playing football instead of just watching it could torch the entire amount in two hours. Walking it off could take 5 hours, but a moderately paced run could burn them off in two. A good spinning class or 3 could solve the problem in about 2 1/2 hours.

Taking a relaxing yoga class could help you come to terms with your indulgence, and work it off if you are willing to practice for 7 hours straight.

Or you could just enjoy the game and go back to healthy eating tomorrow.

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Unrecipe of the Week: Homemade Tortillas

August 20, 2012

My family loves Tex-Mex inspired dishes and anything in a tortilla seems to get eaten. Tonight, I served homemade tortillas and they were a big hit!

Surprisingly easy to make, these flour tortillas are a bit smaller and more rustic than the machine formed ones, and taste much better. You can always size them up and make a few less, if you prefer larger ones.

Homemade Tortillas

Mix together 3 cups flour, ½ teaspoon baking power and 1 teaspoon salt. Add 1/3-cup canola oil and mix it with your hands until it resembles fine crumbs. Add 1 cup hot water and knead the dough into a ball. Cover with plastic wrap for at least 30 minutes before using. You can leave the dough out for several hours, or refrigerate it overnight, if you like to plan ahead.

When you are ready to make the tortillas, divide the dough into 12 equal pieces.

Roll them into balls and flatten them on a lightly floured surface. Gently roll them into circles.

Cook them  in a hot, ungreased frying pan over medium high heat until one side is blistered. Stack them up and keep warm until ready to serve.

I filled them with lime-marinated chicken breasts, diced fresh tomatoes and homemade guacamole. Even B loved them!


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