Tuesday, January 12, 2010

Recipes to try

10 Things You Should Eat: Avocado Soup Recipe - ABC News

I want to try this recipe that I saw on GMA this morning.
Avocado Soup
From the kitchen of Anahad O'Connor and Dave Liberman
Servings: 4-6
Difficulty: Moderate
Cook Time: 1-30 min

Whenever I cook with avocados I conjure up the flavors of Mexico, which really works out well, because bright and flavorful ingredients such as lime, cilantro, and spice are just what it takes to bring out the best in creamy avocados. You can serve this soup chilled, but the flavors are much more pronounced and vibrant if you keep it hot.

-- "The 10 Things You Need to Eat" by Anahad O'Connor and Dave Liberman


  • 1 large leek
  • 3 tablespoons olive oil
  • 3 medium celery stalks, roughly chopped
  • 1 large onion, roughly chopped
  • 2 bay leaves
  • 1 quart chicken or vegetable stock
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 large ripe Hass avocado, pitted, peeled, and mashed
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1 small bunch of scallions, finely chopped
  • 1 small bunch of cilantro, finely chopped

  • Cooking Directions

    Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise, and rinse well to remove any grit. Roughly chop the leek.

    Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery, and onion and cook for about 5 minutes, or until the vegetables soften.

    Add the bay leaves, stock, coriander, cumin, avocado, and lime juice and simmer for about 10 minutes. Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.

    Yield: 8 servings

    Chocolate Beet Mini-Cakes

    Servings: 4-6
    Difficulty: Moderate
    Cook Time: 30-60 min

    These cakes are light, moist, and delicious. Using high-quality Dutch process cocoa will give you a dark, rich, and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra moist.

    And if you're trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go!

    -- "The 10 Things You Need to Eat" by Anahad O'Connor and Dave Liberman


  • 1 cup whole wheat flour
  • 2/3 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 cup canola oil
  • 1/2 pound red beets, boiled, peeled, and finely grated
  • 1/2 cup yogurt

  • Cooking Directions

    Preheat the oven to 325°F and line an 18-muffin tin with foil cups.

    Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.

    Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.

    Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.

    Muffins will keep for 2 days in an airtight container at room temperature.

    Yield: 18 mini-cakes

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