Adaptable Avocado Recipe #10

Perfect Pudding

2 avocados, peeled and pit removed

1 banana, very ripe

1/2 cup soymilk

1/4 cup sugar

1 teaspoon honey

2 tablespoons cocoa powder

1/2 mango, sliced

Preparation

In blender combine avocados, banana, soymilk, sugar, honey, and cocoa powder until a smooth consistency.

Chill for 1 hour.

Divide into 2 dessert bowls and top with mango slices

Adaptable Avocado Recipe #9

Ogre Avocado Bread

(because my toddler thinks it looks like "Shrek" food..)

Ingredients

· 2 2/3 cups all-purpose flour

· 1 1/2 teaspoons baking soda

· 1 teaspoon baking powder

· 3/4 teaspoon salt

· 3/4 teaspoon ground cinnamon

· 3/4 teaspoon ground allspice

· 1/2 cup butter, softened

· 1 1/2 cups white sugar

· 3 extra large eggs

· 1 cup mashed ripe avocado

· 3/4 cup buttermilk

· 3/4 cup chopped walnuts

· ½ cup Craisins

· ½ cup semi-sweet chocolate chips

· 1 tablespoon grated orange zest

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.

2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the walnuts, Craisins, chocolate chips, and orange zest. Divide the batter evenly between the two loaf pans.

3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

Adaptable Avocado Recipe #8

Triple Threat Tacos

Fish

1 lb. cod – cut into 2 oz portions

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

¼ tsp paprika

1 egg

1 cup beer

Shallots

12 shallots – cut very thin

4 tsp. flour

1 tsp. salt

Avocado

1 cup flour

¼ tsp cumin

½ tsp red pepper

1 avocado – peeled, pitted, and cut into slices

1 egg

Corn tortillas

Condiments- sour cream, salsa, and cheese

Directions

In a large bowl combine flour, cornstarch, baking powder, salt and paprika. Blend egg and beer, then quickly stir into the flour mixture

Dust fish pieces lightly with flour. Dip into beer batter and fry until golden brown. Drain on paper towels.

Sprinkle the 4 tsp. flour on shallots and toss gently to coat.

Fry the shallots for about 12 minutes and drain on paper towels. Sprinkle salt over shallots.

Blend the flour, cumin and red pepper.

In a shallow bowl, beat egg.

Dip avocado slices in egg and then dredge in flour mixture.

Fry avocado for 3 minutes. Drain and set aside

Warm tortillas in a wet paper towel in the microwave.

Plate tacos with fish, shallots, avocados, and condiments.

Enjoy!

Adaptable Avocado Recipe #7

Avocado Undercover Brownie Recipe

Ingredients

• 1 cups butter, softened

• 2 cups sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 11/4 cup flour

• 3/4 cup unsweetened cocoa

• 1 teaspoon baking powder

• 1 cup milk chocolate baking chips

* ½ cup chopped avocado

• Chocolate frosting

• 1 cup toasted pepitas

Frosting

• 1/2 cup butter melted

• 1/3 cup cocoa

• 2 cups powder sugar

• 1 teaspoon vanilla extract

• 2 tablespoons milk

Directions

Preheat oven to 350 degrees.

Grease a 13 by 9 inch pan.

Using an electric mixer, beat butter and sugar at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Add chocolate chips and avocado. Spoon into greased pan. Bake for 35 minutes.

To make the frosting combine butter, cocoa, powder sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Allow brownies to cool. Frost and sprinkle pepitas on top.

Adaptable Avocado Recipe #6

Avocado Samosa

Ingredients

· 1 tablespoon olive oil

· 1 small onion, finely chopped

· 4 garlic cloves, minced

· 2 cups cooked diced potatoes

· 1 cup cooked diced carrot

· 1 medium avocado – peeled, pitted, and chopped

· 2 Tbsp. curry paste

· 1/2 teaspoon cumin

· 1/4 cup cilantro, chopped

· 1 Tbsp. ginger, minced

· 1/4 teaspoon turmeric

· 1/4 teaspoon salt

· 1 dash red pepper flakes

· 1 tablespoon water

· 2 packages refrigerated crescent rolls

Directions

Heat oven to 375°F.

In a medium pan sauté onion and garlic in oil for about 5 minutes or until onions have softened.

Gently add ingredients potatoes through water. Continue to cook over medium heat for about 4 minutes or until heated through. Set aside.

Unroll the crescent dough and separate into 4 pieces, and cut those pieces once again.

Add a heaping spoonful of filling in the center of each square and fold over to make a triangle. Pinch the edges to seal with the tines of a fork.

Spray cookie sheets with butter spray. Arrange samosas on sheet and bake for 14 minutes or until they are golden brown.

Adaptable Avocado Recipe #5

Fluffy Avocado Marshmallows

· 4 envelopes gelatin

· 1/2 c avocado puree

· 1-1/4 c water

· 3 c sugar

· 1-1/4 c light corn syrup

· 1/4 tsp salt

· powdered sugar for dusting

Line a baking sheet with foil. Spray the foil with non-stick spray.

Prepare your mixer with the whisk attachment.

Combine the avocado puree and 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin over to soften.

Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).

With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour mixture into the foil-lined pan and smooth with an oiled spatula so that it's level with the top of the rim (it won't completely fill the pan). Allow the mixture to sit, uncovered at room temp for overnight.

Sift powder sugar generously over the rested marshmallows. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife . Dip all cut edges in sugar and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.

Adaptable Avocado Recipe #3

It’s Easy Being Green

½ cup basil pesto

Ready made pizza crust

Olive oil spray

12 oz chicken sausages, sliced

1 yellow onion, chopped

2 green tomatoes, sliced

1 jalepeno, diced

2 cups mozzarella cheese

2 avocados – peeled, pitted, and chopped

*Preheat oven to 450

*While oven is preheating, sauté sausages and onions in a skillet sprayed with olive oil over medium heat.. Sauté for about 7 minutes or until onions are softened. Remove from heat.

*Spread basil pesto on pizza crust.

*Sprinkle 1 cup of cheese on pizza.

*Add tomatoes and jalepenos

*Top with last cup of cheese.

*Add brats and onions to pizza.

*Bake pizza for 12-14 minutes or until cheese is melted.

*Top with avocado slices and enjoy!

Adaptable Avocado Recipe #2

Spicy Avocado Martini

2 oz.vodka

2 oz. avocado puree

1 tbsp. Bloody Mary Mix tomato juice

dash of hot sauce

1 oz. lime juice

salt- garnish

pickle juice – garnish

Directions

Pour all the ingredients into a shaker full of ice.

Shake for about 30 seconds.

Dip the rim of a chilled martini glass into pickle juice. Dip again into salt.

Strain martini into glass and enjoy!

Adaptable Avocado Recipe #1

Avocado and Coconut Thai Soup

Ingredients

· 1 tablespoon vegetable oil

· 2 tablespoons grated fresh ginger

· 2 stalk lemon grass, minced

· 1 teaspoons green curry paste

· 4 cups chicken broth

· 3 tablespoons fish sauce

· 1 tablespoon light brown sugar

· 2(13.5 ounce) cans coconut milk

· 1/2 pound fresh shiitake mushrooms, sliced

· 1 pound medium shrimp - peeled and deveined

· 1 medium avocado –peeled, seeded, and chopped

· 2 tablespoons fresh lime juice

· salt to taste

Directions

Heat the oil in a large pot over medium heat.

Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.

Slowly pour the chicken broth over the mixture, stirring continually.

Stir in the fish sauce and brown sugar; simmer for 15 minutes.

Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.

Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice and chopped avocado.