Appetizers & Miscellaneous
Plantain Tortillas
Each plantain will make 2 tortillas
Ingredients: 3 green plantains sea salt water Equipment: a large pot a tortilla press (order from Mexico, or get one next time you are there) plastic or wax paper (plastic is best) Method: Do not peel the plantains!! Boil them until they become soft with the peel on. The plantains will boil for about 20-30 minutes until they are done. When they are done, you can stick a fork through them, much like potatoes. When done, drain and cool let them cool. The skin will remove easily at this point. If they are not quite done, then place them back to the boiling water and boil longer. Mash the plantains with a fork or a potato masher. You will find that they are quite dry. Here is the tricky part... you need to add some hot water to them until they are the consistency of dough. Just add a small bit at a time! Now, form the dough into balls about the size of a racquet ball (or a street hockey ball, for you Canadians). Use the plastic or wax paper on both sides of the press and give them a hard squeeze. Heat your pan and add some oil of your choice (just to coat and prevent sticking) and cook them just like a regular tortilla on both sides. |
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Fried Avocado with Tangy Honey Mustard Dipping Sauce
From the website http://www.primallyinspired.com
Makes 2 – 4 servings
Ingredients:
2 avocados
2 eggs
splash of milk (dairy, coconut, almond, etc.)
1/3 cup coconut flour
2 tablespoons grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
1 teaspoon garlic powder
salt and pepper to taste
coconut oil for frying
Tangy Honey Mustard Dipping Sauce:
Combine the following ingredients -
2 tablespoons dijon mustard
1 ½ tablespoons balsamic vinegar
1 tablespoon mayonaise (see the condiments page to make your own)
1 teaspoon pure raw honey, or other sweetener of choice
½ teaspoon minced garlic
METHOD:
Cut your avocados in half lengthwise and remove the pit. The key here is to cut bigger chunks so they are easier to handle when frying. Turn the halves horizontally and make 3 slices per half. You should get 4 chunks per avocado half. Also, make sure to peel the skin. Set the chunks aside.
In a bowl, whisk your eggs and add a splash of milk. Whisk to combine. In a separate bowl or plate, combine the coconut flour, grated parmesan/romano, garlic powder and salt and pepper.
Dip your avocado chunks into the coconut flour mixture, then the egg mixture and then back into the coconut flour mixture. So you are dipping each piece 3 times.
Once all the avocado chunks are well coated, pour your oil ( a few tablespoons should do the trick) into a skillet over medium heat.
Fry your avocado in small batches until golden brown on all sides. The avocado browns very, very quickly (within seconds!) so it’s important to only put a few pieces at a time in the skillet. Once they are all browned, serve with the dipping sauce and enjoy!
Makes 2 – 4 servings
Ingredients:
2 avocados
2 eggs
splash of milk (dairy, coconut, almond, etc.)
1/3 cup coconut flour
2 tablespoons grated parmesan or romano cheese (if you cannot eat dairy, you can just leave it out or substitute almond flour)
1 teaspoon garlic powder
salt and pepper to taste
coconut oil for frying
Tangy Honey Mustard Dipping Sauce:
Combine the following ingredients -
2 tablespoons dijon mustard
1 ½ tablespoons balsamic vinegar
1 tablespoon mayonaise (see the condiments page to make your own)
1 teaspoon pure raw honey, or other sweetener of choice
½ teaspoon minced garlic
METHOD:
Cut your avocados in half lengthwise and remove the pit. The key here is to cut bigger chunks so they are easier to handle when frying. Turn the halves horizontally and make 3 slices per half. You should get 4 chunks per avocado half. Also, make sure to peel the skin. Set the chunks aside.
In a bowl, whisk your eggs and add a splash of milk. Whisk to combine. In a separate bowl or plate, combine the coconut flour, grated parmesan/romano, garlic powder and salt and pepper.
Dip your avocado chunks into the coconut flour mixture, then the egg mixture and then back into the coconut flour mixture. So you are dipping each piece 3 times.
Once all the avocado chunks are well coated, pour your oil ( a few tablespoons should do the trick) into a skillet over medium heat.
Fry your avocado in small batches until golden brown on all sides. The avocado browns very, very quickly (within seconds!) so it’s important to only put a few pieces at a time in the skillet. Once they are all browned, serve with the dipping sauce and enjoy!
Bacon Filled Avocado Cups with Balsamic Glaze
From the website http://www.primallyinspired.com
Serves 2-4, recipe can easily be cut in half, doubled, etc.
INGREDIENTS
2 avocados
4 slices of bacon, cooked
fresh lemon slice
3 T butter
1 T balsamic vinegar
1 tsp minced garlic
METHOD
Cut your avocados in half lengthwise and remove the pits. Rub the insides of the avocado with a few drops of lemon juice from a fresh lemon slice (If you are eating these right away, you can leave out the whole lemon part – the lemon just helps keep the avocado from turning brown). Crumble the bacon and stuff it into the avocado half where the pit was – use one piece of bacon per avocado half.
Over low heat, melt the butter, balsamic and garlic. Stir constantly for about a minute or two until the mixture is boiling. As soon as it boils, remove from heat and drizzle all over the avocado halves.
Serves 2-4, recipe can easily be cut in half, doubled, etc.
INGREDIENTS
2 avocados
4 slices of bacon, cooked
fresh lemon slice
3 T butter
1 T balsamic vinegar
1 tsp minced garlic
METHOD
Cut your avocados in half lengthwise and remove the pits. Rub the insides of the avocado with a few drops of lemon juice from a fresh lemon slice (If you are eating these right away, you can leave out the whole lemon part – the lemon just helps keep the avocado from turning brown). Crumble the bacon and stuff it into the avocado half where the pit was – use one piece of bacon per avocado half.
Over low heat, melt the butter, balsamic and garlic. Stir constantly for about a minute or two until the mixture is boiling. As soon as it boils, remove from heat and drizzle all over the avocado halves.