Avocado Fries With Habanero Ketchup
More and more we, the public, are looking towards the Healthy Alternative way of life! That includes, healthy eating! And everyone loves their fries! Well here is a healthy alternative for fries that you and your family will enjoy! Avocado Fries with Habanaro Ketchup!
1 quart oil (for frying)
2 avocados, just beginning to ripen
1 cup flour
1 teaspoon ground cumin
1 teaspoon chili powder
1⁄2 cup milk
1 cup breadcrumbs (Japanese if you can find them)
2 tablespoons olive oil
1 medium chopped onion
4 garlic cloves, minced
1 small habanero pepper
1 large red bell pepper, seeded & chopped
4 roma tomatoes, seeded & chopped
1 bay leaf
1⁄2 teaspoon allspice
1⁄2 teaspoon cinnamon
1⁄4 teaspoon ground cloves
3⁄4 cup cider vinegar
1⁄2 cup packed brown sugar
Prepare ketchup (can be up to 1 day in advance); set aside.
Heat oil in deep fryer to 350 degrees.
Cut avocados in half lengthwise and remove seeds.
Carefully slice each one into 4 wedges and remove skin.
Combine flour, cumin, chili powder, salt and pepper in small bowl.
Whisk eggs and milk together in second bowl.
Dredge avocados in flour, dip into egg mix to coat.
Coat each wedge in breadcrumbs.
Deep-fry until golden brown.
Drain on paper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
Add peppers and tomatoes; sauté until peppers are tender.
Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
Add salt to taste, cover and refrigerate.
Keeps 1 week in fridge.
Courtesy of Food.com
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Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2
1 large jicama, sliced into fries
1 tablespoon avocado oil
Smoked paprika, to taste
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Optional for serving: Salad or assorted vegetables of choice.
1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.
2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.
PREP 10 MINS
COOK 15 MINS
SERVINGS 2-4 UNITS
This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
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Great for LCHF Diets! Yummy delish!
1 large head broccoli about 8 cups cut into large florets
1 1/2 cups Mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 tsp Garlic powder or to taste
2 testsp seasoning salt
1 tsp black pepper
1 1/2 cups old cheddar cheese cut into about 1/2-inch cubes or shredded
1 small onion finely chopped
1/2 cup Parmesan cheese or to taste
Set oven to 350 degrees.
Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
Add in the well drained broccoli florets and mix gently with a spatula.
Transfer to prepared baking dish.
Sprinkle with grated parmesan cheese.
Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).
Zucchini Boats on the Grill
Recipe by BAJATHECAT
“Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.”
Original recipe makes
PREP 20 mins
COOK 25 mins
READY IN 45 mins
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste
Prepare the grill for indirect heat.
Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
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