Dill-icious Green Goddess Dressing

A few weeks ago I got a big bunch of fresh dill in our Greenling local-produce box, in addition to some avocados.  I thought combining the two in a dip/dressing might be a good way to go.  I was right.  Which is rare.  Anyways….

I started with this recipe at Oh She Glows as my inspiration.  I modified based on my tastes and what I had in the kitchen and came up with this Dill-icious Green Goddess Dressing.

Dill-icious Green Goddess Dressing

Creamy, tangy and with the added bonus of both greens and good avocado fats – what’s not to love?

Ingredients:

  • 1 garlic clove
  • 1 medium ripe avocado
  • 7-8 Tbsp water
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp lemon or lime juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 cup diced fresh parsley
  • 1/2 cup diced green onion
  • 1/2 cup diced fresh dill
  • 1 Tbsp honey (use agave or other vegan sweetener if desired)
  • 1 tsp salt
Directions:
1.  Place all ingredients in a food processor or high-speed blender and blend until smooth.
I kept mine pretty thick, as I used it for a dip, but you could add more water to get the desired consistency if you are looking for a salad dressing.

Vegetable Stacked Enchilada Bake

After checking the votes on Monday, Vegetable Stacked Enchilada Bake barely beat out Dill-icious Green Dip as the recipe you’d like to see first on this blog.  The green dip recipe will be up next week, so if you favored the dip, fret not. 

My husband and I were both raised in Texas and are suckers for Tex-Mex style dishes.  My kids aren’t as sold on them yet, but not for lack of trying on my part.  On nights I make a dish like this, I save a few tortillas and make bean and cheese quesadillas for the kids.

You could turn this dish into actual enchiladas, but I don’t really have the patience to roll up each individual enchilada on a weeknight.  I think layering the tortillas and the filling creates a dish that tastes the same in less time, which is a win in my book.  Plus, I’m able to get a lot more ‘filling’ into the dish, which, let’s be honest, is the healthier part of vegetable enchiladas. 

The step-by-step instructions are below and the whole recipe (for ease of copying and printing) is placed at the end of the post.

Vegetable Stacked Enchilada Bake

Ingredients:

  • 1 14oz can Fire Roasted Crushed Tomatoes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp diced oregano
  • 1 tsp honey
  • 2 medium cloves of garlic, minced
  • 1 Tbsp grapeseed oil
  • 1 small to medium onion, diced
  • 1 green pepper, diced
  • 1 small zucchini, diced
  • 1 can black beans, rinsed and drained
  • 6 corn tortillas
  • 1 large ripe avocado, sliced
  • 1/2 cup corn kernels
  • juice of one lime
  • 1/2-1 cup of shredded cheese
 
 
Directions:
1. Preheat oven to 400F
2.  Mix together tomatoes, chili powder, cumin, oregano and honey in a bowl.
 
3. Saute garlic, onions, zucchini and bell pepper in oil over medium high heat, until browned and softened, about 5 minutes.
 
4. Start with a 10×7 baking dish.  Layer about 1/3 cup of tomato sauce mixture – just enough to cover the bottom.  Place a layer of corn tortillas.  I used 2 whole tortillas and 2 quarters of a tortilla.
 
5.  Top with the sliced avocado and corn kernels.  Drizzle lime juice over the avocado and corn mixture.
 
 
6. Layer the sautéed vegetables over the corn and avocados.
 
7. Add the black beans.
 
 
8. Put another layer of tortillas over the vegetable mixture, pour all remaining tomato sauce over tortillas and top with shredded cheese.
 
 
9. Cover with foil and bake for 20 minutes.
 
10. Uncover and bake another 5-10 minutes until cheese melts

 

 

Vegetable Stacked Enchilada Bake

Ingredients:

  • 1 14oz can Fire Roasted Crushed Tomatoes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp diced oregano
  • 1 tsp honey
  • 2 medium cloves of garlic, minced
  • 1 Tbsp grapeseed oil
  • 1 small to medium onion, diced
  • 1 green pepper, diced
  • 1 small zucchini, diced
  • 1 can black beans, rinsed and drained
  • 6 corn tortillas
  • 1 large ripe avocado, sliced
  • 1/2 cup corn kernels
  • juice of one lime
  • 1/2-1 cup of shredded cheese
Directions:
1. Preheat oven to 400F
2.  Mix together tomatoes, chili powder, cumin, oregano and honey in a bowl.
3. Saute garlic, onions, zucchini and bell pepper in oil over medium high heat, until browned and softened, about 5 minutes.
4. Start with a 10×7 baking dish.  Layer about 1/3 cup of tomato sauce mixture – just enough to cover the bottom.  Place a layer of corn tortillas.  I used 2 whole tortillas and 2 quarters of a tortilla.
5.  Top with the sliced avocado and corn kernels.  Drizzle lime juice over the avocado and corn mixture.
6. Next top with the sautéed vegetables.
7. Add the black beans.
8. Put another layer of tortillas over the vegetable mixture.
9. Pour remaining sauce over the tortillas and top with shredded cheese.
10. Cover with foil and bake for 20 minutes.
11. Uncover and bake another 5-10 minutes until cheese melts

Creamy Citrus Ginger Dressing

So I have this thing for avocados.  As in, I get joy from putting them in things that don’t typically contain avocado.

Like pudding.

Chocolate Avocado Pudding

And Smoothies.

Creamy Key Lime Smoothie (my little guy’s favorite smoothie)

Family Friendly Creamy Mojito Smoothie

And baked into Casseroles.

Enchilada Bake Dinner(recipe coming soon).

And, as of yesterday, Salad Dressing.  It was inevitable.  I was looking at a big bunch of kale and a ripe avocado that needed to be eaten and started pondering a new dressing.  I thumbed through Ani’s Raw Food Kitchen by Ani Phyo and started with her recipe for Orange Cucumber Dressing as inspiration.  I changed it a lot, but give her recipe credit for the addition of cucumber.  Brilliant move to add liquid and a light, fresh flavor.

Creamy Citrus Ginger Dressing

Ingredients:

  • 1/2 cup sliced cucumber (peeled if not organic)
  • 1/2  medium orange
  • 1/2 ripe avocado
  • 1 Tbsp fresh lemon juice
  • 1/4 cup water
  • 1 tsp grated ginger (or more to taste)
  • 1/2 tsp garlic salt
Directions:
Add all ingredients to a blender and blend until smooth.  Add more water as needed to get desired consistency.

I massaged it onto (into?) a kale salad and topped it with hemp seeds.

I think it would be even better on a lighter green salad, like romaine or spring mix, as the dressing has a pretty light flavor that the kale overpowered.  Granted it didn’t stop me from eating an entire bunch of kale in one sitting, but I’ll use the leftover dressing on a different green next time.  And maybe top it with more avocados.  If OD’ing on avocados is wrong, I don’t want to be right.

Family Friendly Creamy Mojito Smoothies

I’ve mentioned how my mint and parsley are the only survivors from last year’s attempt at a square foot garden.  Hence the large number of recipes containing either parsley or mint showing up lately on this blog (although I haven’t combined them in a recipe yet – maybe a parsley-mint soup?  mmmmm).

I’m a big mojito fan.  I had my first mojito about 12 years ago (before they became mainstream happy hour drinks) when a Brazilian co-worker at my first internship made some for a dinner party.  I remember thinking ‘where has this been all my life and when can I get to Brazil so I can have more of these?’  I have yet to make it to Brazil, but thankfully mojitos are pretty common on drink menus these days.

look – I found a picture from that party – man, I looked younger 12 years ago.  funny how that works…I’m the only American in the picture, the dark haired couple are from Brazil and the cute gal next to me is French.  Aww, memories.

This smoothie combines mint and lime and sweetener, but leaves out the rum.  A little more kid friendly, if you will.  I save my alcoholic mojitos for happy hour with my girlfriends.  Anyone free tonight?  Suddenly I’m craving a girl’s night out….

Totally Legal to Serve Your Kids Creamy Mojito Smoothies

Ingredients:

  • 1/2 medium ripe avocado
  • 1 frozen banana
  • 3 Tbsp lime juice (about 2 limes)
  • 1/2 tsp vanilla
  • 1/2 cup unsweetened, plain So Delicious or Silk coconut milk (almond milk could work too)
  • 2 Tbsp honey (if you use sweetened coconut milk, leave out the honey)
  • 5-7 mint leaves or 1/4 tsp mint extract
  • 1/2 cup ice cubes (optional)

Directions

Add all ingredients to blender and blend until smooth.  Taste and add more mint, sweetener or lime juice if needed.

Shamrock Smoothies

Last year we attempted a square foot garden. It wasn’t exactly the bountiful garden that provided bushels of fresh produce for our family as I had envisioned. More like a some tasty cherry tomatoes and a boatload of basil. Which means that only 2 of our 12 squares were successful. Not planning on going off the grid anytime soon, as a family of four cannot live on basil alone.
However, after a pretty mild winter, this is how the garden looks today.
20120312-090252.jpgIt’s received no care or attention since last summer and 3 plants are still going strong, stronger than they were when I was tending the garden. Read into that what you will.
Anyone want some parsley, mint or rosemary? I’ve got plenty. Especially parsley. I’ve been juicing the parsley in my green juices and last week, while picking some parsley, I grabbed a few mint leaves too.
20120312-090258.jpg
In a stroke of genius (and because I saw someone post a picture of a McDonald’s Shamrock Shake on Facebook and got a craving for something minty, creamy and sweet without lots of sugar, dairy, artificial coloring and all kinds of additives) added it to a smoothie.
Here’s a minty green smoothie that is refreshing and oh-so-healthy. Perfect for St. Patrick’s Day!

Shamrock Smoothie (Vegan)
  • 1.5 cups fresh spinach
  • 1/2 ripe avocado
  • 1/2 tsp peppermint extract or 4-5 mint leaves – add more if you like it extra minty
  • 2 Tbsp honey (or other sweetener) – can add more to taste
  • 3/4 c non dairy milk – I used So Delicious Unsweetened Coconut Milk
  • 4-5 ice cubes (if your blender can handle it)

 

Add all ingredients to a blender and blend until smooth.  Add more liquid if needed.

 

Creamy Key Lime Pie Smoothie

Key Lime Pie was one of the first desserts I ever made as a teen baker.  If I remember correctly (which is a big ‘if”), the recipe I used had egg yolks, green food coloring, sweetened condensed milk and lime juice.  I felt so accomplished when I pulled that pie out of the oven.

Suffice to say, I’ve got a special fondness for Key Lime Pie.  It’s the only dessert that ever sways me from the chocolate offerings on the menu.   Keep your cobblers, cheesecakes, custards, creme brulee and fruit tarts.  I don’t want ‘em.  But – offer a good Key Lime Pie?  Yes please.

This smoothie offers much of the goodness of Key Lime Pie – creamy, tart, sweet and refreshing.  It is, however, healthy enough to have daily and is a great way to get some more avocado into your diet.

An added bonus?  My little guy can attest to the kid-friendliness of the smoothie.  The same little guy who won’t touch avocados, even if Buzz Lightyear himself were handing it to him.  See?

The ingredients.  Notice the lack of green food color, sweetened condensed milk and eggs.  And don’t skip on the graham crackers, although it’s okay if yours are the regular kind and not the bunny shaped kind.  :)

Creamy Key Lime Pie Smoothie

Ingredients:

  • 3-4 Tbsp lime juice (I used regular limes, so ‘key lime’ is a bit misleading.  Feel free to use Key Limes).
  • 5 ice cubes
  • 1/2  medium sized ripe avocado
  •  1/2 cup apple juice – I’ve used both freshly juiced apple juice and store bought juice.
  • 1/2 frozen banana
  • 3/4 tsp vanilla
  • 2-3 Tbsp small graham crackers (or 1/2 a sheet of regular graham crackers)
  • Extra crushed graham crackers for topping

Directions:

Add all ingredients to a blend and blend until smooth.  Top with crushed graham crackers.

Repeater Recipes – Chocolate Avocado Pudding

This is a recipe in my Repeater Recipe series, a series of posts where I feature previously posted recipes that show up often in our meal rotation. It’s also a good chance to introduce some ‘classic’ recipes to my new readers.

First Appearance on the Blog: August 23, 2010

I had forgotten about this recipe until a few weeks ago when, stocking up on avocados (one perk of Super Bowl Week grocery specials), I got home and then wondered just what I was going to do with 6 ripe avocados. One can only eat so much guacamole. If one is me, than that one can eat a LOT of guacamole, but still, some variety is nice. I also had several ripe bananas and somehow, out of the dusty corners of my mind, I remembered this pudding.

I ate it twice last week and am planning on it again this week. It’s always a good time for pudding. This pudding has an incredibly creamy texture. It’s not ultra rich or decadent, so if you are going for a sinful tasting dessert, this isn’t your recipe. But, if you are looking for an everyday treat that is slightly sweet and has just enough chocolate flavor to satisfy a craving, this is a good one. My kids love it as a dip for fruit and graham crackers.

Chocolate Avocado Banana Pudding

Creamy and fresh – a great mid-afternoon snack. It doesn’t taste like a decadent dessert, but is great for a everyday snack. It’s also a great dip for graham crackers and bananas.

  • 1 ripe avocado
  • 3T rounded cocoa powder
  • 2-3 Tbs coconut or any other non-dairy milk (as needed)
  • 1 ripe banana
  • 1-2T honey or 1 packet stevia or sweetener of choice
  • 1 tsp vanilla
  1. Combine all in blender or food processor
  2. Process and scrape bowl a few times until thoroughly combined and fluffy.

Raw Carrot Avocado Soup

Raw food can be time-consuming to prepare, but it can also be made in 3 minute like this soup from last week.  And, in case my husband is reading (which is highly unlikely), I still love, love, love my VitaMix!

Before:

After:

Raw Carrot Avocado Soup

  • 2 carrots
  • 1/2 – 1 avocado
  • 1 Tbsp coconut oil
  • sprinkle of cayenne (to taste)
  • 1/2 in ginger
  • 1/2-1 c water (as needed to blend)

Add all ingredients and blend to smooth.  Add more water if needed.

 

 

 

 

I know my taste buds have changed…

when I eat this for breakfast:

collard greens + avocado + banana – inspired by  Raw for $10 a day

and find it wonderfully satisfying.  I truly crave raw greens in the morning.  Maybe I am morphing into a rabbit.  Or, I guess a cow, but I’d prefer to be seen as a rabbit.

What’s for breakfast in your kitchen today?

If you had to be viewed as an herbivore, what would be your animal of choice?

Orange + Avocado = surprisingly good!

I’ve already marveled at the orange + broccoli combo, but I have an even more random one for you today: orange + avocado.

I saw a recipe in my VitaMix cookbook for an Orange Avocado Sorbet and was quite intrigued.  Here is my modified version:

Orange Avocado Sorbet

  • 1/2 avocado
  • 1 orange, peeled
  • about 1in square of orange peel
  • 1/2 small lemon, peeled
  • 2 Tbsp honey (or sweetener of choice)
  • 1/2 tsp vanilla
  • 2 cups ice

Blend in vitamix until sorbet forms.  Then eat and be amazed.

My husband could quite get past the green color, but did agree that it tasted just like an Orange Julius.  Anyone else remember getting Orange Julius in the mall?  Back in the tight-rolled jeans and scrunchie days?  I remember getting an Orange Julius and a pack of sour patch kids and walking around feeling so cool to be old enough to be at the mall with my friends and no parents.

Now I can’t imagine letting my kids go to the mall alone.  I will be the mom walking stealthily behind her kids, hoping they don’t catch me.  I’ll leave my scrunchie at home, you know, as to avoid embarrassing them and all.  :)