Panko Avocado Fries

I have been seeing and hearing a lot about fried avocadoes lately and since we eat so many already, I knew we had to try them this way. Yesterday I got myself a box of Panko bread crumbs (like they use for tempura) and got to making some of my own.

I used:
1 almost-ripe avocado (very firm with a bit of 'give')
1/4 cup whole wheat flour
1/4 cup Panko bread crumbs
1 dash each salt, black pepper, chili powder

1/4 cup sunflower oil
coarse sea salt

Mix the dry breading ingredients in a bowl and set aside. Start a wide saucepan on medium heat with sunflower oil.

Cut avocado in half around pit, discard pit.
Slice lengthwise through the avocado fruit carefully, then slide a spoon between the skin and the fruit itself; slices will pop right out.

Coat each slice with breading mixture, firmly pressing the Panko mixture into the avocado so it sticks. Repeat until coated with all slices.

Carefully place each coated slice into the hot oil and cook for 1-2 minutes per side. Remove from oil with metal slatted spoon and drain on paper towel/dish rag. Salt generously and devour!

I think we may have to try fried guacamole bites, too. Guacamole, cheddar, mayo and bacon balled up, rolled in Panko, and then fried.

Yes.

TTC Adventure #1: Continued \\ Eat Your Peas!

Last week I mentioned we were interviewing doulas and last night a second doula, Carrie, came over. She is lovely and we like her a lot! Very knowledgable and hilarious.

After she left I made us a very healthy dinner with peas, shrimp, egg and quinoa. It is protein-rich (supportive of male fertility) and so delicous that even Shawn (who doesn't eat peas) had a second helping... and third.



You will need:

1 cup frozen green beans

3/4 cup frozen peas

1 egg

6-8 LARGE shrimp (cooked and cut into bite size pieces)

1/2 cup Quinoa (any color)

2 Tbsp Sunflower or Olive oil

Garlic, diced

Cayenne Pepper

Sea Salt

First thing, make the quinoa. I use a rice cooker for my grains: I add the two parts water to one part dry quinoa and set to "cook." After it goes on "warm" I unplug the cooker and let the grain soak up the remaining water.

While the quinoa cooks I prepare the other ingredients (I chopped the green beans in half; you can also beat the egg in a separate bowl) and get a sauté pan nice and hot over medium heat. Add about a tablespoon of oil to the pan and coat the bottom evenly. Taking care of the splatter, add the green beans and peas to the hot pan and stiry-fry for 2 minutes. Add the garlic and stir. Push the ingredients over to one side of the pan and pour/crack the egg into the other. Scramble as it cooks, gradually mixing egg pieces in with the peas and beans. Add the shrimp and mix in well.

When the quinoa is done, stir it once to make sure it's fluffy (if it's still liquid-y let it sit longer). If it's dry add two tablespoons oil to the pan, increase the heat one level to medium-hi and add the prepared quinoa. Stir constantly until mixed evenly and decrease heat back to medium.

Serve immediatley!

Well, slap me and call me observant... and foodie.

via... why would I not use a picture of a baby for this?!


 Apparently the guest recipe post I wrote for Offbeat Home was published last night! I missed it! BAHHHHH... not observant yesterday. I wrote out a recipe for Guacamole and Homemade Baked Tortilla chips and it's good!

Other posts I've contributed:
Recipes
Quinoa Pilaf
Mooseloaf

How we decided to have babies
How and When in the Now

Smothered Chicken over Lime Cabbage

This morning I mentioned that dinner last night was really good. I want to share the recipe!

Chicken Smothered in Fajita Veggies with Lime-Cabbage
(Serves 4)
4 boneless, skinless chicken breast (frozen is fine)
1 bell pepper of any color
1 onion
1 jalapeno
1 clove garlic
1 tsp olive oil

3 cups shredded green cabbage
4 tsp olive oil
1 lime
salt and pepper
Avocado

Preheat the oven to 350F for the chicken. Heat a pan to medium-hi and add a tsp of olive oil. Dice the garlic and chop your veggies into strips or chunks, whichever you prefer. DON'T TOUCH YOUR EYES!!! Add the veggies to the pan and saute until the edges get brown. Place the chicken in a roasting pan, top with the veggies and place in the preheated oven to cook (about 25 minutes).

Once the chicken is almost done, start preparing the cabbage. Roll the lime around on the counter under your palm to loosen the juice; cut in half and collect the juice. In a medium mixing bowl, add all the ingredients and stir well to coat evenly. Add a pile to each plate and top with the chicken and veggies, as well as some avocado slices. YOM!