Monday, March 12, 2012
It was a regular weeknight and I couldn't decide what to make. My girls aren't fans of regular red-sauce spaghetti (or at least the oldest claims so now). I recalled a time I was at a social gathering and tasted the most delicious green spaghetti. So I decided to invent my own. This is what I came up with:
In a frying pan, saute in coconut oil:
1/2 sliced onion
2-3 handfuls of fresh spinach
2-3 cloves of garlic, minced
In a blender
Let above ingredients cool slight and add to the blender. Then add:
3 tomatillos, rinsed and sliced
1 large bunch of cilantro, rinsed
1/2 cup sour cream
milk to desired consistency (I used rice milk)
Blend until smooth.
Prepare noodles and pour green mixture over the top. Heat through. Serve warm and garnish with queso cotija (Mexican crumbly cheese) or parmesean or a cheese of your desire.
Delicious and healthy. And another green dish just in time for St. Patty's Day.
Wednesday, March 7, 2012
For over a year now I have been wanting to experiment with avocados in ice cream. Yes, you read correctly: avocados! Yesterday, the stars aligned. I had three delicious avocados that needed to be used and a sudden surge of energy on a weeknight. (Nevermind that it was blizzarding outside and the rest of the sane world was making soup!) The girls were playing contently and I still had energy after making dinner so I pulled out my recipe, checked my refrigerator for ingredients and was short on one. That's when dear neighbors come to the rescue. I texted. She had just what I needed and I was on my way to making a dream come true. Literally.
If you're hesitant, give it a try. Remember, avocado is a fruit and in South America, they eat it as such (with sugar and milk in the middle) just like we do with a dash of salt and a spoon to scoop it out. So ice cream or smoothies with nature's butter isn't stretching it.
I found this recipe and made some adjustments. Here's what I did:
Mix the following ingredients in the blender:
3 ripe avocados
1/2 cup sugar
1 cup plain yogurt
1/2 cup heavy whipping cream
2 Tbsp fresh lime juice
a dash of salt
Place in ice cream mixer/freezer with ice on the outside and run until it thickens. Ice cream will be soft. Place in freezer for 1-2 hours to harden.
I loved the results. It was super creamy with a slight hint of lime. I am already thinking of some new ideas for a slightly different concoction. I can't wait to try more variations and share them.
Now, you can try it, just in time to make something a little green for St. Patrick's Day. Want to try other green recipes from delightsbydaisy? Try my green smoothie or to-die-for lime cupcakes!