1 ripe Avocado
1 White fish fillet (cod, Haddock, Sole)
2 tablespoons of Béchamel sauce
Pinch of Rock or Sea salt optional
Pinch of Pepper optional
Preparing fish:
You can steam or stir-fry fish in butter or olive oil, till fish is tender and absolutely cooked. Mash it with a fork. Set aside.
Preparing Béchamel sauce:
Melt a teaspoon of butter in the heavy sauce pan, add 1 tablespoon of flour and stir constantly for 1 min. Add 1 cup of Whole milk while stirring constantly. Bring it to a boil to cook the flour. Add salt and black pepper to taste.
Now, de-seed the Avocado, mash it, and mix with the prepared fish and add 2-3 tablespoon of Béchamel sauce.
I always divide prepared lunches into individual portions. Store them in small single portion containers and freeze them till next time.
Avocado goes well with:
Apples
Bananas
Pears
Chicken
Pumpkin
Monday, December 14, 2009
Avocado facts and storing
The best thing about avocado, that it is full of "good" fats. It's full of vitamins and minerals. Avocado is an excellent source of vitamin E which helps wound healing a good complexion and strong immune system.they also have the highest protein content of any fruit. It has a smooth and creamy texture, which is perfect for all kinds of dips and mashes.
How to ripen and store avocados:
Avocados ripens off the tree
Allow hard avocados ripen two to three days at room temperature. A ripe avocado is soft to the touch.
Store avocado in a paper bag. Put an apple or banana in the bag to ripen them more quickly. I heard that if you want speed up process, put avocado with flour in the paper bag. It can ripen over the night:o)
Store ripe avocados in the refrigerator up to one week.
To remove the seed from an avocado, cut in half lengthwise , and separate avocado in two halves. When avocado is ripe it's very easy. Lightly knock your knife into the pit, so that it sticks to it. Turn the knife right or left and lift it up to remove the pit.
Scoop the flesh out.
Ripe fruit can be stored in the refrigerator uncut for two to three days. To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and place in an air-tight container in your refrigerator. If refrigerated guacamole turns brown during storage, discard the top layer.
Pureed avocados freeze very well and can be used in salads, sandwiches and dips.
•Wash, seed and peel the fruit as described above.
•Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into an air-tight container, leaving 1 inch of headspace.
•Seal and label the containers.
•Freeze and use within four to five months.
* Source: California Avocado Commission
How to ripen and store avocados:
Avocados ripens off the tree
Allow hard avocados ripen two to three days at room temperature. A ripe avocado is soft to the touch.
Store avocado in a paper bag. Put an apple or banana in the bag to ripen them more quickly. I heard that if you want speed up process, put avocado with flour in the paper bag. It can ripen over the night:o)
Store ripe avocados in the refrigerator up to one week.
To remove the seed from an avocado, cut in half lengthwise , and separate avocado in two halves. When avocado is ripe it's very easy. Lightly knock your knife into the pit, so that it sticks to it. Turn the knife right or left and lift it up to remove the pit.
Scoop the flesh out.
Ripe fruit can be stored in the refrigerator uncut for two to three days. To store cut fruit, sprinkle it with lemon or lime juice or white vinegar and place in an air-tight container in your refrigerator. If refrigerated guacamole turns brown during storage, discard the top layer.
Pureed avocados freeze very well and can be used in salads, sandwiches and dips.
•Wash, seed and peel the fruit as described above.
•Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados. Pack the puree into an air-tight container, leaving 1 inch of headspace.
•Seal and label the containers.
•Freeze and use within four to five months.
* Source: California Avocado Commission
Sunday, December 13, 2009
Creamy pumpkin soup (8 month +)
1 onion finely chopped
1 teaspoon of butter
1 cup of steamed or raw pumpkin
1 carrot
1/4 cup of milk (below 1 year breast milk or formula)
1 cup of chicken or vegetable stock
A pinch of Rock salt or Sea salt (optional)
Half a pinch of pepper :) optional
Cinnamon and Nutmeg optional
1. Melt the butter, add the onions and cook them until soft.
2. Add the carrot and pumpkin (if you are using the raw one, otherwise add in the end). Stir for 2-3 min.
3. Pour the stock into the pot.
4. Add pepper, cinnamon, salt, and nutmeg. Cook until vegetables are soft.
Optional: Put the vegetables and broth into a food processor or blender and blend until smooth. Return to pot.
5. Heat it up again and add milk.
1 teaspoon of butter
1 cup of steamed or raw pumpkin
1 carrot
1/4 cup of milk (below 1 year breast milk or formula)
1 cup of chicken or vegetable stock
A pinch of Rock salt or Sea salt (optional)
Half a pinch of pepper :) optional
Cinnamon and Nutmeg optional
1. Melt the butter, add the onions and cook them until soft.
2. Add the carrot and pumpkin (if you are using the raw one, otherwise add in the end). Stir for 2-3 min.
3. Pour the stock into the pot.
4. Add pepper, cinnamon, salt, and nutmeg. Cook until vegetables are soft.
Optional: Put the vegetables and broth into a food processor or blender and blend until smooth. Return to pot.
5. Heat it up again and add milk.
Pumpkin risotto (8 month +)
1/2 cup extra virgin olive oil
1 cup finely chopped onion
1/2 tablespoon chopped garlic
2 cups risotto rice or normal brown rice.
1 cup baby apple juice
About 6 cups of hot chicken or vegetable stock or water
1 pumpkin baked or steamed, half mashed other half cut in small cubes
1/2 cup grade Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon to coat the rice with the oil.
Add the apple juice and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock or water to cover the rice completely, about 3 cups, continue to cook, stirring often, until all the liquid is absorbed. Normal rice absorbs less water, remember that.
Pour in 1 more cup of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining final cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish.
1 cup finely chopped onion
1/2 tablespoon chopped garlic
2 cups risotto rice or normal brown rice.
1 cup baby apple juice
About 6 cups of hot chicken or vegetable stock or water
1 pumpkin baked or steamed, half mashed other half cut in small cubes
1/2 cup grade Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon to coat the rice with the oil.
Add the apple juice and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock or water to cover the rice completely, about 3 cups, continue to cook, stirring often, until all the liquid is absorbed. Normal rice absorbs less water, remember that.
Pour in 1 more cup of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining final cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish.
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