Avocados are on sale!

Please tell me I’m not the only one that buys too many avocados when they are on sale and not yet ripe. And then they all ripen at the same time and I’m not sure what to do with them…?

If you are as awesome as I am, here’s a good use of at least one of those avocados. I’m not sure where I originally got this recipe from but I love it! I originally had this dish when I was in Napa about two years ago and remember tracking down a recipe as soon as I got home. I unfortunately don’t remember which restaurant I originally had this dish at though…

Anyways, this dish combines some of my favorite things: avocado and pasta – there is of course olive oil as well but that should be known. And you can make it with Hass or Florida avocado. I present Creamy Avocado Pasta. Take note that since this dish is avocado based, it doesn’t exactly reheat well. In other words, only make what you’ll eat. Or eat all that you make, something like that. Since I generally just make this for myself, I tend to only use 1/2 avocado.

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What you’ll need:

  • 1 avocado
  • lemon juice (freshly squeezed is great but the bottle works too)
  • garlic
  • salt
  • basil
  • olive oil
  • pasta (I usually use linguine)
  • pepper

Now that you have all this, start by cooking the pasta. In other words, boil water, add pasta. I really hope I don’t have to explain this one…

While the pasta is cooking, pull our your trusty food processor, stick blender, blender or whatever you prefer. First, blend together the olive oil (tablespoon or 2), garlic (I usually do about 1-2 cloves per 1/2 avocado), and lemon juice (if freshly squeezed, about half a lemon; if from the bottle, about a tablespoon-ish). Once that’s blended together and you don’t have any massive garlic chunks, add the avocado, basil, and salt (to taste). Blend. Until creamy and delicious.

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Once the pasta is done, strain it and mix it with the avocado sauce you just made. Toss some pepper on for taste if you please. Eat and enjoy.

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A little reminder

Of the world’s beauty. I think I’m still in awe…

(from my trip West. Bodega Head, CA)

And a friend gave me this Chinese Proverb recently. I feel like these photos illustrate it perfectly.

“Be like the WATER not the ROCK.  When you meet obstacles in your life — flow over or around them  – just as the WATER flows over and around the ROCK.”

Can I move to California? I think I fell in love.

No worries, my smoke alarm works

So, this post is more than a week overdue but nonetheless…

Yes, the smoke alarm in my apartment works. And how would I know that? No, there was no fire in my apartment. Yes, I was using the oven. On broil, I blame it on that since I don’t use broil too often. Just another reason I shouldn’t always follow recipes exactly.

Anyways, in continuation of me trying to actually make new things for dinner, I tried a recipe for stuffed acorn squash. Fantastic dish! Let’s begin with the fact that I only cook for one, and was using what I already had, so I halved this recipe and used only 1 squash. Additionally, I was planning on just chopping up and roasting the squash, thus I didn’t have it cut in half exactly as pictured in the link. Details are overrated. And since I made this recipe about a week ago, I don’t exactly remember the measurements I used. Again, details.

What will you need, you ask?

  • 1 Acorn squash
  • Bulgur (1/4 – 1/2 cup)
  • Black beans (I used about 1/2 can)
  • Diced tomatoes (about 1/2 can)
  • Vegetable (or chicken) stock (1/2 – 3/4 cup)
  • Grated cheese (I had mozzarella)
  • Cumin (about 1 tsp, give or take a little)
  • Hot sauce, salsa, cilantro (all optional)

Now that I have all this, what do I do?

First, cut that squash in half – whatever way your heart desires. Chop the ends off, keep them on…it doesn’t really matter. Just make sure to scoop those guts seeds out. Then pop those halves (on a baking sheet) into a 375 degree oven and let them cook for about 30-40 minutes. While those are roasting, bring the stock (of your choice) to a boil and add the bulgur, cumin, and diced tomatoes. Reduce heat and allow it all to simmer until the liquid is almost gone. Then add the beans (and hot sauce, if you so desire).

Once the squash are done and the bulgur/tomato/bean mixed if finished, spoon the bulgur mix into the squash bowls. Toss a little shredded cheese on top and it goes back in, on broil, for a few minutes (3-4).

After 3-4 minutes, as you’re pulling it out of the oven, you will realize your smoke alarm works. Ok, maybe that’s just my kitchen. Either way, you now have a delicious fall dish.

I really do have more recipes to post. As well as some pictures from my trip west. I didn’t want to come back…at all…