the not quite chef

it's a messy kitchen

What happens when avocados are on sale

Avocados were on sale at Whole Foods recently. For a dollar each.

I bought five. Because that’s what happens when I get overwhelmed in the grocery store. I think that buying an excess of avocados is a good idea, when really, I live by myself and it’s going to be near impossible to eat all of them before they go bad.

Enter: a thousand ways to eat avocados. (Okay, maybe just two. I ran out of time and ingredients for more.)

Luckily, I could eat this salad forever. Arugula, chopped avocado, and tomatoes drizzled with basil infused olive oil (via Shutterbean, which I have been promoting all across the internetz). The addition of fresh cracked pepper and sea salt though really puts this into the oh-my-amazeballs category.

Annddd lunch for the week. It looks gross, but is happily delicious. Tuna fish with mashed avocado and tomatoes. (An idea I swiped from How Sweet It Is.)

I hate to admit that I let one beautiful avocado go to waste… but after a packed evening schedule, I couldn’t be bothered to attempt avocado frosting. Maybe next time…


September 30, 2012 Posted by | Dinner, Lunch, Recipes, Veggie Friendly | , , , , , , | Leave a comment

Instant-dessert: the five-ingredient tart

If there’s one thing you should know about me, it’s that I can be pretty lazy.

Sometimes I make eggs for dinner because I don’t feel like cooking. Sometimes I eat dry cereal for dinner because I’m out of almond milk and even eggs seems like a process. I’m the queen of lazy meals.

So give me five ingredients, 5 minutes of prep time, and call it dessert? Sold.

Five-Ingredient Tart (via Iowa Girl Eats)
2 beaten eggs
1 cup sugar
1/4 cup flour
3 cups fruit (chopped rhubarb, blueberries, etc.)
1 frozen pie shell

Whisk first three ingredients together until well blended. Add fruit and mix until combined. Pour into the pie shell and bake at 350 degrees for 60 minutes or until set.

The original recipe makes it with only rhubarb, which is how I originally found this – my uncle had given me some fresh rhubarb from his garden and I had no idea what to do with it. But then I didn’t have enough rhubarb for this recipe, so I just threw in a bunch of blueberries I had in the fridge, and it worked out just fine!

September 8, 2012 Posted by | Dessert, Recipes | , , , , | Leave a comment

Swiss & Bacon Dip – The skinny(ish) version

When I was in Pittsburgh last week visiting my friend Sarah for her bachelorette party, one of her friends arrived with the most incredible, you-can’t-stop-dipping-Tostitos-in-it dip. I’m not usually a big fan of Swiss cheese, but combine it with cream cheese, bacon, and dijon mustard, and I’m a convert.

There’s just something about the salty, creamy, tangy flavor that makes me want to devour pounds of it. And try I will.

Unfortunately, my conscience (and waistline) was having second thoughts, since it’s literally cream cheese, bacon, and mayonnaise. But since I never say no to a challenge – and this weekend I really, really wanted some of this dip – I dug up the Rachael Ray version, then made my own skinny version!

God bless Greek yogurt, everyone.

Swiss & Bacon Dip (adapted from Rachael Ray)

8 slices center cut bacon, chopped
4 oz. light cream cheese (or Neufchâtel cheese)
1 cup Greek yogurt
3 teaspoons Dijon mustard
1 1/2 cups shredded Swiss cheese*
Chopped tomatoes for topping

1. Preheat oven to 400 degrees. Brown bacon in a nonstick skillet over medium-high heat, then drain crisp bacon on paper towels.
2. In a bowl, combine cream cheese, yogurt, bacon pieces (save some for the topping later), and mustard.
3. Transfer to a shallow small baking dish or casserole and top with chopped tomatoes and bacon pieces. Bake until the edges are golden and bubbly, about 15 to 18 minutes.

Now, keep in mind that this is healthy to a point – and probably not so much when you eat this in large portions for dinner, like I have done all weekend.

Oops. At least there was yogurt in it.

*Blocks of cheese are often more inexpensive than pre-shredded/sliced cheese. I bought a block of Jarlsberg Swiss and used a grater for the same result!

September 4, 2012 Posted by | Appetizers, Recipes | , , , , , , , | 3 Comments

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