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Archive for the ‘Tastes – Fruit’ Category

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AVOCADO CORN SOUP From Chilean Hass Avocados

Wednesday, November 16th, 2011

When it comes to avocados, I thoroughly enjoy them. Brenda used to have several avocado trees in her yard, and we always enjoyed them. However, she had so many, she shared them with the local Mexican restaurant in Santa Barbara. When I saw this recipe for Avocado Corn Soup from Chilean Hass Avocados, I had to try it, as well as share. It’s great.
Avocado Corn Soup

AVOCADO CORN SOUP

MAKES 4 SERVINGS
Only four ingredients plus garnish and you have a savory soup that’s perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.

Ingredients:

  • 2 Chilean Hass Avocados
  • 1 can (14 ounces) Chicken Broth, reduced sodium
  • 1 to 2 tablespoons Lime Juice
  • 1 can (14.5 ounces) Corn Kernels
  • Cilantro, Mint or Basil Leaves for garnish

Method:

Cut avocados in halff, remove pit, and peel.

Put avocado into blender. Add broth, lime juice and salt. Blend until smooth.

Pour into medium saucepan. Stir in corn.

Heat over medium-high heat until just steaming.

Garnish with your choice of fresh herbs. Season to taste with salt and pepper.

Nutritional Information per serving – calories 207, fat 12g, monounsaturated fat 7.5g, saturated fat 1.25g, protein 5.5g, carbohydrates 19.8g, cholesterol 0mg, sodium 509mg, fiber 4g.

MDH Tip: Simple and delicious. I might drizzle a touch of truffle oil on the top.


Maralyn D Hill

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Posted in Soup Recipes, Tastes, Tastes - Fruit, Tastes - Soups, easy recipes, food, fruit recipes, recipes, vegetable recipes | 4 Comments »

Tastes, Lavender Honey and Fruit over Yogurt

Tuesday, September 13th, 2011

Yellow Lavender, Spanish Lavaender and French Lavender

Friend and guest blogger on Where and What in the World, Karen, O’Dowd, has inspired me to experiment more with lavender.This fragrant flower taste and aroma makes us long to return the lavender fields in Grass, France, as well as Washington State. However, I am off to New England for apple and harvest picking as Karen heads to China for some delicious tea and other recipes to share.

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I prepared a delightful dessert for a few friends after a Labor Day feast. Adapted from a seven year old recipe from Cooking Light Magazine, I simplified it for a warm evening around the pool.
Lavender Honey and Fruit over Yogurt
Ingredients
I cup of lavender honey (I buy mine at the local Sarasota farm markets, or you can make it, see notes)
1 tablespoon dried lavender blossoms (a gift from Karen’s herb garden)
4 cups or orange sections (from about 6 small oranges from my tree)
1 tablespoon or two of orange rind, optional, but adds to the citrus taste
2 cups of fresh raspberries
4 cups of plain Greek frozen yogurt, or vanilla yogurt, low fat works well
Optional garnish, fresh lavender blossoms
Method
Combine orange sections, rind, raspberries and 1/2 cup honey in a bowl.
Spoon over yogurt.
Add remaining honey.
Garnish with fresh lavender or dried blossoms, if you have them.
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Notes
The original recipe said it served 8, but this one was perfect for 4.
I am sure you could substitute blue or blackberries.
Homemade lavender honey: If you want to make your own flavored honey, simply combine the dried lavender blossoms with honey and cook in a saucepan over very low for about 15-20 minutes. Leave or discard (through a sieve) the flower pieces and cool.
Lavender honey is delicious in hot tea, ice tea or to sweeten lemonade. Also serve it over waffles, pancakes or French toast.
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I served this dessert with a glass of my favorite wine, A Chateau Ste Michelle Riesling. After our  recent IFWTWA tour of this award winning vineyard and winery in Washington State, I am hooked on all of their outstanding wines. Tea, sparkling white or rose wine is another good pairing.

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Posted in Tastes, Tastes - Fruit, dressing & sauces recipes, easy recipes, fruit recipes, recipes | 4 Comments »

Blueberry Mango Salsa

Saturday, June 18th, 2011

Maralyn is the mango salsa queen having made many. However, this recipe adds a colorful and healthful new dimension to the classic mango salsa.

I know that salsa means sauce, but this adaptation from Canyon Ranch tastes more like a salad.

If you live in or near Florida, fresh, plump blueberries are at their prime for picking or finding at the farm markets in May.

Blueberry Mango Salsa

Ingredients

1/2 cup diced mango
1/2 cup blueberries
2 tbs minced onion
2 tbs minced red pepper
2 tbs minced cilantro
1/2 tsp minced jalapenos
Splash of fresh lime juice
2 tsp cane sugar
Pinch sea salt

Method

Combine all ingredients.
Lightly crush with a fork to release juices.

We like this salsa served over salmon.
Prepare salmon in the oven as Maralyn does, with perfect results each time.

I simply sauté salmon in evoo in a pan over medium heat. I only season with salt and pepper.

Serve salmon with 1/4 -1/3 cup of salsa. We like flavored rice with this dish. We often add spinach, broccoli or green beans. Lemon wedges on the plate add color and flavor.

Lemonade, a  crisp white wine, red Zin or beer, are my choices for beverages.

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Posted in Salad recipes, Tastes - Fruit, Tastes - Salads, Tastes - Vegetables, food, fruit recipes, recipes, vegetable recipes | No Comments »

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