Fun Food Friday: Baked Avocado Fries

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Did you know that these are a THING?

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I was looking for a way to make it easier for LongJohn to grasp slippery avocado without totally. smushing. it. EVERYWHERE. and I found out that people BAKE the suckers after BREADING them. I got very excited about that. Then I looked at the price of avocados in this country and felt less excited. But LongJohn needs his superfoods …

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The trick here is to use underripe avocados, because otherwise they go a little too squishy after baking. These were perhaps a little past their prime but they did a decent job.

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Preheat your oven to 350°F, set the rack in the centre of the oven, and line a baking sheet with parchment paper. Pit and peel your avocados and slice them lengthwise into nice long “fries.”

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Grab a bowl with some flour, another with some panko (seasoned with salt and pepper and whatever else you crazy kids can come up with), and a third bowl with a beaten egg (go with the ratio of one egg for every avocado you use).

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Dip an avocado fry into the egg, then the flour, then the panko, and lay them out on the baking sheet.

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Spray the fries with some cooking spray (sounds weird, I know, but trust me – it’ll make the panko go all nice and golden).

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Bake for 20-25 minutes, flipping the fries halfway through, until the panko is gloriously gold and they’re nice and crispy. You can see that my fries were a little softer than they should be in that my spatula took chunks out of them in the flipping process.

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I served these up to LongJohn with some tasty tuna patties, a dijon-yogurt dipping sauce, and a small mountain of fresh fruit … but you can do them however you do.Baked Avocado Fries 13

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Bacon Avocado Bites

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Today is Victoria Day, the final day in a long weekend that in Canada is the official herald of the summer to come. It’s the long weekend where people get together for barbecues and outdoor parties, where people open up their cottages and put their boats in the water. It’s the weekend where garden enthusiasts can finally plant all those frost-fearing plants they’ve been keeping inside. It’s a weekend to spend enjoying fresh air and the company of friends.

The Pie is out of town at a tournament this weekend and so I had all sorts of social events planned to keep me from getting lonely and bored by myself. At the eleventh hour, however, literally as I was walking out the door on Friday night to the first of my social engagements, I realized I had picked up a stomach bug from one of my coworkers (despite our best efforts) and I had to cancel everything. While it was a mild case (I’m mostly fine now), I knew it was infectious and one of my events was a brunch with Gen. Zod, a pregnant Atlas, and my immunocompromised mother. So that was a no-go.Avocado Bacon Bites 7

But I’d already bought all the food for it, and so in the moments when I wasn’t feeling terrible, I decided to make smaller amounts of my recipes for the brunch anyway, just to keep myself from going stir crazy with only Gren for company. This one from Sweet Treats & More is ridiculously easy and can be scaled for events of any size. They make great finger food for brunch, lunch, or even dinner. Start by setting your oven to broil and haul out a broiling pan or a baking sheet with a cooling rack set in it.

Then set to and halve, pit, and peel however many ripe avocados you want to use.

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Cut those up into as close to cubes as you can get. Sprinkle them with salt and pepper. I feel like a small gob of goat cheese, brie, or a pecan wouldn’t go amiss tucked into the little indentation left by the pit.

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Then grab a slice of turkey bacon (you can use whatever bacon you want for this of course) for each cube of avocado and wrap it up. Jab a toothpick into it to keep it shut. Wouldn’t want that juicy avocado to escape.

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Lay the little packages on your pan and shove them in the oven.

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I think it depends on how high your rack is and how hot your broiler is because the original recipe called for 10-15 minutes and mine took 8 minutes before they were a little on the charred side. So keep an eye on them.

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Tasty, tasty little bites!

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Spag Bol Redux

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I have so many fun and exciting things to show you guys in the near future, but I thought I’d do a little bit of a retrospective today. My very first entry on this here blog, five-plus years and 900-odd posts ago, was a recipe for spaghetti bolognese. I make this spaghetti sauce all the freaking time, so I thought I’d do another post just to show you how things have changed over the years, but they still remain in essence the same. For one, the Pie and I went vegetarian for a month when I made that post so there’s no meat in that sauce. For another, I was way lazier when it came to chopping things up, so my sauces were much chunkier. I like them a bit more uniform these days.

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Some things stay the same, though: I always load it down with diced onions to start. I made a crapton (a metric measurement of course) of this so that I could freeze it so I can’t give you exact measurements. Just lots.

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I always add diced red pepper (I’m allergic to green) and diced mushrooms. You can add whatever you wish, though. Sometimes I chuck in whatever’s in my fridge that needs to be used: avocadoes (they add a nice thickness the sauce), tomatoes, sometimes even carrots.

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And then of course a variety of tomato-based canned items. I used to use jarred spaghetti sauce as my base but I found they were sneaking green peppers into the mix and it wasn’t doing my digestive system any good so I switched to canned crushed tomatoes, tomato paste, and canned diced tomatoes.

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First I start by sautéeing up the onions with olive oil and a little butter. I let them go until they’re smelly and soft. Then I pull apart a large hunk of lean or extra lean ground beef. I like to break it up with my fingers to ensure that there are no big chunks in the pot. You can also use ground turkey or pork or whatever works for you. If you’re going the veggie route and using TVP, add that last.

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After the meat is browned to my satisfaction I tip in my vegetables, as well as some minced garlic, salt, pepper, and various spices.

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I like a mix of italian spice plus extra basil.

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I add in all my tomato things as well and give that a grand old stirring.

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Let that simmer for at least half an hour so the flavours can mingle, and feel free to adjust the spices as you see fit. I like to let it simmer as long as I can, but it’s good either way.

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Cool and freeze or serve hot on top of your favourite fresh pasta, baked into a pasta casserole, or glopped on top of bread as a sloppy joe!

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Creamy Mint Guacamole

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I pulled this gem out of the Ottawa Citizen a few weeks back and it makes a fantastic dip all on its own or as a replacement for the traditional sour cream and guacamole side on a plate of nachos.

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I cut everything up by hand but if you don’t have the patience for that you can always pulse the ingredients together in a food processor until combined but still chunky.

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Start by opening up and de-pitting 4 large avocados.  You can tell that they’re ripe because of the bright avocado colour under the stem.

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Slice them into little cubes and scoop them into a large bowl.

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Next, mince up a few cloves garlic.  Chuck that in the bowl too.

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Then grab a bunch of fresh mint (this was about 8 stems) and pull the leaves off, discarding the stems.  Mince the leaves and chuck them into the bowl.

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Now, slice a fresh lime in half and juice it.  Drizzle the juice all over the avocados in your bowl.

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Add a few dashes Tabasco sauce, to taste.

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And a drizzle of honey, your favourite kind.

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Plop in 1 cup sour cream or greek yogurt and season with salt and pepper.

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Give it a vigorous stirring to mix it thoroughly and break up the avocado a bit more — not too much, though, because you want it nice and chunky.

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Serve with fresh warm tortilla chips (these are chipotle flavour from Farm Boy).

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Double-dipping totally acceptable.

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Quick Quesadilla

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It’s very hot.  And we’re moving so very soon.  The last thing we want to do is cook up elaborate suppers for ourselves.  But the blog must go on, right?  So congratulations, today you’re getting a quesadilla.

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I didn’t eat my first quesadilla until I was in my mid-twenties, but I understand that they’re staple fare for the teenaged set.  Or at least, that was pretty much all Mags could cook for herself when I met her at fourteen.  In any case, if you’ve got the munchies, this one is for you.  It makes two hot and crispy quesadillas.

First, we sautéed a handful of mushrooms, about a dozen.

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Then thinly sliced up half a white onion.

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Then sautéed those up as well.

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I was going for caramelized onions, but then I forgot about them and so they were slightly charred instead.  Oh well.

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I also whipped up some guacamole with avocadoes, lime juice, salt, pepper, and some tomatoes.  Grate about 1 cup cheddar cheese while you’re at it.

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When you’re ready to cook, plop a dollop of olive oil or butter into a pan on medium high heat.

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Lay on top of that one large tortilla.  Allow that to heat until you can see bubbles of air forming between the tortilla and the surface of the pan.

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Lay on half of your mushrooms and onions.

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Sprinkle with half the cheese.

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Plop the other tortilla on top and let that sit for a minute so the cheese starts to melt and stick everything together.

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Then, very carefully, with the largest spatula you have (or two), flip the whole thing over.

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Allow the quesadilla to cook on this side for about two minutes, making sure it doesn’t burn, then slide it onto a plate.  Use a knife to cut the quesadilla into wedges. Make the other quesadilla up while you wait for the cheese on the one you just cooked to become less molten.

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Serve with sour cream and quacamole.

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Ooey gooey goodness!

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Petite Piglet Patties

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I was going to call these things “savoury sausage sliders,” or even “summer savoury sausage sliders,” but then the Pie suggested the above title and for some reason I started to laugh so hard I needed a tissue and had to sit down.  And then he suggested that, since we used hot italian sausage meat, we call them “picante petite piglet patties” and I may have told him to shut up at that point.

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Anyway.  These are sliders, if you hadn’t gathered that by now.  I picked up a package of ground sausage meat the other day and this is what we did with it.  Basic ingredients are about 1lb ground pork, 1 egg, half a white onion, and some fresh summer savoury.

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Mince up the savoury and the onion and chuck them in a bowl with the sausage meat and the egg.  Season with salt and pepper.

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Give that a good stir with a spoon and then mix in about 1/2 cup panko bread crumbs (or whatever kind of bread crumbs you have on hand).

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Form the goo into balls slightly larger than a golf ball but smaller than a cricket ball and flatten them into patties (I ended up with eleven patties).

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Fry those suckers up.  For some reason the light was such in my kitchen on this particular afternoon that it took us twelve tries (the Pie tried to help) of blurry patty photos before I gave up and used flash.

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While that’s on the go, why don’t you have yourself a salad, too?  Here we have a mixture of baby spinach, a small hunk of plain goat’s cheese (chevre), a handful of sliced almonds, another handful of dried cranberries, and a diced ripe pear.

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Then the dressing is 3 equal parts vegetable oil (I used almond, because we’re trying to use it up), rice vinegar, and orange juice).

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Toss it up!

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Top your sliders with whatever floats your boat.  I used mayo, tomatoes, avocado, and spinach.  The Pie voted for barbecue sauce and cheese.  We had them on some picnic buns I grabbed in the bakery section.

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All in all, a good summer meal. Don’t forget to eat your veggies! You see them peeking at you in the background? Don’t forget them!

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Twisted Bee Ell Tee

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I love taking classic dishes and putting a little something extra in them to add just that little bit more to their perfection.  And there is nothing more perfect than the classic BLT (that’s a bacon, lettuce, and tomato sandwich, for those few of you uninitiated).  But is that actually true?  No.  Because you can always add.  There’s the BELT, for instance: bacon, egg, lettuce, tomato (on a biscuit, no less).  And a variation of the grilled cheese that we like around these parts, the BTC (bacon, tomato, cheese).

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As I have learned, adding avocado makes pretty much ANYTHING better.  In fact, I think I’m going to make a decree here for the Avocado Rule, which parallels the Pie’s Banana Rule, wherein adding a banana to anything (shakes, smoothies, pies) makes it better.  So this one is the same rule, but, you know, with avocados.  So we’re making a BALT (bacon-avocado-lettuce-tomato).

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We don’t do a lot of sandwiches here at Ali Does It, but with the Pie away for the weekend it’s all I can really muster up the energy for.  This sandwich is at the high end of my give-a-crap level for the next few days.  So stand back in awe.

First you take a nice ripe avocado.  And you cut it open.  And you get rid of the pit.

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And you empty it into a bowl.  I know, this is heady stuff.

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And you mash it up with some garlic and some lime juice.

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Until you have a marvellous guacamole.  I would use a whole avocado for one sandwich but the Pie doesn’t let me so I would recommend one avocado for TWO sandwiches.  Leave that alone for a bit.

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Then you take a couple teaspoons of mayonnaise (whatever kind you want, it’s your sammich), and add a sprinkle or two of chipotle seasoning. Give that a stir.  Tada.  Now you have chipotle mayo.  CAN YOU EVEN HANDLE IT?  Me neither.

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Slice up a tomato while you’re at it.  And wash and dry some lettuce.

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Now you need some bacon.  However much you want, cooked however you like it.  I would recommend at least two slices of bacon per sandwich, but you can do what you want.  I’m not your mother.

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Slice up some bread of your choosing.  This is a simple ciabatta.  Regular sandwich bread is standard.  What is the total BEST though is a nice fresh croissant (it might be my favourite thing ever, especially if you add some gooey Brie to your BALT).  Like the BEST.

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Now you put it together!  Smear on some spicy mayo and soothing guacamole, then layer on your bacon, lettuce, and tomato and you’re good to go.

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Did you need a DIY on how to make a sandwich?  Perhaps not.  But I don’t care.  Because now I get to eat this. With a salad that is mostly comprised of exactly the same ingredients: lettuce, tomatoes, bacon, and bread. Oh well.

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