The Avocado Store

guacamole recipe with one avocado

Does anybody know any good avocado-containing salad recipes?

I've been using avocados for guacamole and as sushi filling, but really would like to make some salad with it. Thank you for your recipes!

I kinda make this version of a chicken cajun cobb salad. I love avocado also. It is great in salad.
2 chicken breasts that I cook in non stick skillet and I sprinkle plenty of cajun seasoning on both sides.
I bag of Romaine or better yet spring greens. (I never use plain iceberg lettuce.)
1 tomato diced up
a few thin slices of red onion (I use most of an onion)
1 avocado or even 2
1 cup of cheddar cheese ( I use sharp cheddar)
Croutons ( I make my own by grilling crusty bread with butter and cajun seasoning on both sides and let sit a few minutes)
Put your greens on a platter and start putting your other ingredients in rows on top of the greens. I like either a fresh made ranch (I make the buttermilk version of Hidden Valley only)
or a good poppyseed dressing. A red french would work ok too.
This will serve a few people and it tastes great.

History of Salsa

The word "salsa" is the Spanish word for sauce. The salsas that many of us think of are salsa frescas or salsa cruda, fresh sauces served as a condiment aside a Mexican meal. These uncooked sauces might be pureed until smooth, semi-chunky, or the uniformly chopped pico de gallo (my favorite).

The Chile – Tomato Combination

The making of of a sauce by combining chiles, tomatoes, spices and other ingredients like squash seeds and even beans has been documented back to the Aztec culture..

We have Spanish-born Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive writings documented every food common to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets:

"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce. (Sahagun, translated 1950 -1982).

Ingredients Then and Now

The paragraph above refers to many of the ingredients in our modern-day salsas.

Large tomatoes - We believe this references is to a large red tomato similar to what we eat to day.

Ordinary tomatoes - most likely this reference is to the tomatillo or tomate verde.

Smoked chiles - The chipotle or smoked jalapeno was a staple in the Aztec diet.

Avocado - cultivated by the Aztecs the avocado was an important source of fat and protein and was used in a sauce similar to what we call guacamole.

Two Delicious Salsa Recipes:

2 c fresh plum tomato, diced

1 c fresh green tomato, diced

1/2 c fresh green bell pepper, diced

1/4 c fresh purple onion, chopped.

1 tbsp jalapeno pepper, finely chopped

1 tbsp fresh cilantro, finely chopped

1 clove fresh garlic, minced

1/4 tsp salt.

1/8 tsp coarsely ground pepper.

2 tbsp fresh lime juice

1 tbsp olive oil.

Directions:

Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Serve with corn or flour tortilla wedges, poultry, or fish.

Yield: 3 cups (approx 6 calories per tbsp).

Mango Salsa

2 medium ripe mangoes

1 small cucumber, peeled, diced (it says seeded, but I've never bothered)

1 ripe tomato

juice of 1 lime (lemon works, too!)

pinch of salt

1/2 - 1 small fresh chile pepper, minced, or Tobasco or other hot pepper

sauce to taste (I have always used Tobasco)

1 Tablespoon chopped, fresh cilantro (It says optional, but I don't really

think so)

Peel and chop the mangoes. In a large bowl, mix together the mangoes,

cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let

salsa sit for 10 minutes to allow the flavors to blend before serving. Mango

salsa keeps refrigerated for 2 or 3 days.

About the Author:

Michael K. Sasaki is the founder of RecipeMatcher ( http://www.recipematcher.com ), where you can find delicious salsa recipes.

Article Source: ArticlesBase.com - The Real History of Salsa

making avocado dip

What is a good guacamole recipe?

i just mashed an avocado in a bowl and my sister just told me to make guacamole, but i don't want to do the original "lemon and salt" thing. are there any spices i can add to it to make a good guacamole dip? i asked my friend and she said bacon... the problem with that is:: my sister and i are vegetarians.
so what spices could i add to the avocado? oh, my sister is allergic to tomatoes so i can't add those.. is there anything i could put into it?

I would never add lemon, I would add lime. It's more of a mexican ingredient. In mine I add tomatoes (which of course you would omit), red onion, lime, salt, black pepper and chopped cilantro. That's it. Keep it simple so you can taste the main flavors. For something like guacamole, if you add something like garlic powder it would dominate your palate.

Avocado oiled is renowned for its curative, unwilling-bacterial, and unwilling-rumple properties. Technically a fruit, loutish Avocado Oil is cold pressed from avocado pear and is grave green vaguely brownish in colour, while refined Avocado oil is pale blonde.

The usual variety of avocado oil with serious penetrating qualities has stanch scent and is ornate in vitamin A, D, lecithin, potassium and chlorophyll. This moisturizing oil is beneficial for rash, eczema, mature, gasping and aging skin. Refined avocado oiled is chosen because it is unscented and is used during intensive facial care for mature skin.

Rich in vitamin A, B1, B2, panthothenic acid and necessary greasy acids; thus its regenerative properties and restructuring powers keep the skin moisturized, and adaptable.

The lecithin and phytosterols make it superb oil for kneading: simply absorbed and silken. The penetrative powers of this oil is much more than other oils, thus it is belief massage oil for skin and body treatments. It stimulates the collagen metabolism, increasing the proportion of soluble collagen in the dermis, helps in section regeneration, retards evident symbols of aging and remarkably softens the skin. It is also very valuable when treating sun or climate dented skin that is dehydrated and under nourished. Avocado oiled is very prudent to use in powder because it fitting for all skin types, eliminating worry for allergic reactions. It's also a good drink for fuzz.

The avocado fruit holds like qualities of avocado oil for skin nourishment. Vitamin E provides moisturizing properties for easy silky skin. Vitamin E decreases damaging things of solar radiation, reduces UV induced wound and decreases skin glow after sun exposure. The fruit when rubbed topically on dry and sun injured skin moisturizes and soothes the precious spot. The skin of avocado fruit when rubbed like a loofah exfoliates the quiet skin.

For a natural sunscreen, pour some zinc oxide into a bottle half inclusive of avocado oil and shake well. Apply on skin that is exposed to the sun.

Mix 10 drops of lilac important oil to 1 oz of avocado oil. Massage this oil for a peaceful back rub for 15 - 20 report.

For Avocado facial mask, crush 1 developed avocado. For dry skin add 1 tsp of avocado oil. Mix well; apply the mask to face and throat region and deter out. Place a towel dipped in hot water over face safely to subtract the mask. Next spatter your face with the toner assorted with a seep of avocado oil.

For dry and lined skin, mingle 4 drops of frankincense, 2 drops each of rose and neroli oils and 20 ml of avocado oil. This blend is good for rejuvenation, induces relaxation and slumber if used at bed time.

About the Author:

To read about milk nutrition and banana nutrition, visit the Food Nutrition Facts site.

Article Source: ArticlesBase.com - You Should Try Avocado Oil

chicken avocado wrap

What to put in a chicken / avocado wrap?

I'm thinking chicken breast, avocado, cheddar cheese, and some ranch dressing. But I feel like it would be missing something--maybe onions, jalepenos, something else?

I would put in very thinly sliced white or red onion and some really crispy lettuce.

Gammon Cooked in Cider and Sage

3 lb gammon
2 pints cider
6-8 cloves, plus extra for decoration
bouquet garni (A bundle of parsley stems, dried thyme and a large bay leaf, tied
together and left to float freely in broth, stock or sauce)
1 tbsp sage, dried
2 tbsp brown sugar

Soak the gammon overnight to reduce its saltiness. Place the gammon in a large saucepan, add the cider to cover, plus the cloves, sage and bouquet garni. Bring to a boil and then cover and simmer for 1 1/4 hours, turning the meat occasionally. When the gammon is cooked, strip off the skin but leave a layer of fat. Place the joint in a roasting pan, score a diamond pattern over it and decorate with brown sugar and more cloves. Bake in a hot oven 425ºF for 15-20 minutes until the outside is brown and crispy.

Chicken with Mango and Mint

1 large 3-4 lb roasting chicken
handful of fresh mint
3 tbsp mayonnaise
1 tbsp mango puree
1 tbsp mango chutney
1 tbsp whipped cream
1 tbsp fresh mint

Place the cleaned chicken in a roasting pan and add 1-1 1/2 inch of water around the bird. Place some fresh mint in the water and in the cavity of the chicken. Roast in a hot oven 425ºF for about one hour or until a skewer pushed into the flesh leaves a trail of clear liquid. Leave to cool, then cut the flesh from the bones and chop roughly. Mix all the other ingredients in a food processor and, once the chicken is cool, mix into the mango mayonnaise. Pack into a shallow dish and garnish with pieces of mango or sprigs of mint.

Tarragon Fish with Avocado

1 1/2 lb cod or haddock fillets
1 large ripe avocado
lemon juice
1 tbsp chopped fresh tarragon
salt and pepper to taste
melted butter
tarragon for garnish
24 sheets filo pastry

Remove all the skin and bones from the fillets and cut into 12 strips. Cut the avocado into 12 wedges and sprinkle both the fish and avocado with lemon juice before placing on separate plates. Brush one sheet of filo pastry with melted butter and place a second on top. Fold them in half and butter the top, then place two strips of fish and two of avocado in the corner, sprinkle with a little tarragon and fold the pastry over, fold in the sides and brush with butter. Finish wrapping the parcel and place it on a greased baking sheet with the join side down. Wrap the other five parcels in the same way and cook at 325ºF for 18-20 minutes.

Scotch Eggs with Sage

5 eggs
1 oz plain flour
salt and pepper to taste
8 oz pork sausage meat
2 oz wholemeal breadcrumbs, toasted
1/2 tsp dried sage

Hard-boil four of the eggs and leave to cool in cold water. Season the flour with salt and pepper. Work the dried sage into the sausagemeat, then divide into four. Using a floured board, work each piece into a circle large enough to cover an egg. Lightly dust the eggs with the seasoned flour, then place one egg in the center of each piece of sausagemeat. Mold the sausagemeat around the eggs and then pinch the edges to seal them firmly together.

Beat the remaining egg and use it to coat the Scotch eggs, then roll them in breadcrumbs. Deep-fry the Scotch eggs for about eight minutes until crisp and brown. Leave to cool.

Packing the Picnic Hamper

There are many other possibilities that you could include in a presentation hamper. Apart from the meat suggestions here, you could add jars of pickles and jellies. Giving a mixture of goodies that the recipient will like best is the main aim. You could also add some non-food herbal ideas, such as a small tussie-mussie or some herbal teas.

Really beautiful hampers can be hard to find, so a large basket could be used instead or even a big cardboard box covered in an attractive paper or some cotton fabric. Add plenty of ribbon and large labels for a really extravagant effect and what will be a very memorable present.

About the Author:

The author owns and operates a website featuring wholesale home and garden furnishings and accents at www.bricabrackorner.com

Article Source: ArticlesBase.com - Using Herbs On A Picnic

one avocado guacamole recipe

Does anybody know any good avocado-containing salad recipes?

I've been using avocados for guacamole and as sushi filling, but really would like to make some salad with it. Thank you for your recipes!

I kinda make this version of a chicken cajun cobb salad. I love avocado also. It is great in salad.
2 chicken breasts that I cook in non stick skillet and I sprinkle plenty of cajun seasoning on both sides.
I bag of Romaine or better yet spring greens. (I never use plain iceberg lettuce.)
1 tomato diced up
a few thin slices of red onion (I use most of an onion)
1 avocado or even 2
1 cup of cheddar cheese ( I use sharp cheddar)
Croutons ( I make my own by grilling crusty bread with butter and cajun seasoning on both sides and let sit a few minutes)
Put your greens on a platter and start putting your other ingredients in rows on top of the greens. I like either a fresh made ranch (I make the buttermilk version of Hidden Valley only)
or a good poppyseed dressing. A red french would work ok too.
This will serve a few people and it tastes great.

One of the pioneers of the diet revolution in the early part of 2000 is the Atkins Diet, a program created by cardiologist Dr. Robert Atkins for the patients of his private clinic. Because it is so very effective, the diet program has since evolved to include famous celebrities as part of its millions of followers.

The diet program is actually based on the book that Atkins published in 1999. Aptly titled, "Dr. Atkins' Diet Revolution, the book created a world-wide sensation with people taking in pros and cons position. Despite the opinions of his critics, the book became an overnight hit in bookstores nationwide. In fact, Dr. Atkins' Diet Revolution topped the New York Times Bestsellers list, which is perhaps the most prestigious bestsellers book list in the country. What is more, it has stayed in the list for seven years. Truly a great fit for a diet book.

Atkins' Diet Revolution is made up of seven chapters. It explains the basics of the diet program. It also contains tips on leading a healthy lifestyle in the 21st century as well as different recipes that dieters can whip up at home.

One of the advantages of the Atkins diet program is the fact that people are allowed to choose the food that they will eat and to prepare their meals themselves. This is less expensive than having foods delivered to you. Being able to choose the food that you will eat increases the will and commitment to stay into the program.

The diet is based on the rationale that taking in less carbohydrates in meals can help in the reduction of weight. This is because the water content in the body is flushed off when the body uses it as an alternative source of energy.

The same goes with the fat cells, which are temporarily used for energy in lieu of the missing carbohydrates. As you well know, both fats and carbohydrates are potential sources of energy. The body just prefers the carbohydrates as it can easily be burned as opposed to fats, which has a really complex structure.

Another advantage of the Atkins program is the fact that it is a very good diet for people with diabetes and a whole lot more. In fact, according to many dieticians, the Atkins Diet is the only diet that can prevent the incidence of high blood pressure and high cholesterol as well as obesity, which are all precursors of the Type 2 form of diabetes.

Zone Diet - Developed by Dr. Barry Sears, a researcher at the Boston University School of Medicine and the Massachusetts Institute of Technology, the zone diet is a diet plan that focuses on the ideal state of the body and the mind. This is a state of mind where the body will feel refreshed and at its peak of energy and performance. The term zone was borrowed from what athletes would often call the zone peak of performance wherein they achieve their bodies' optimal degree of performance.

Dr. Sears, who has studied lipids and its role in the development of chronic diseases in then body, conceptualized the diet after the death of his father due to a heart attack in 1970. But the concept was still raw, not until 1982 when Nobel Prize jury gave a research grant to the study of the relationship of hormones called eicosanoids and the development of certain set of diseases that include diabetes, heart problem and even cancer.

In 1995, the doctor completed his research and compiled it in a book entitled, "Enter The Zone." It became an international bestseller, topping lists worldwide. To date, it has sold more than four million copies. The book was so successful that Dr. Sears published 10 more books about the subject.

Despite this, critics still point out that the theory has not much merit as there are no scientific evidence about it. Although the zone diet is indeed effective in reducing the pounds. Some in fact continue to lose 1.5 pounds every week. There have even been people who have not lost any pounds with other diets but have lost with the zone diet.

The diet encourages the consumption of grilled meats, a lot of fruits and of course veggies. People who are under the program will have some meals that are composed of one slice of meat and two-thirds fruits and veggies. The diet is primarily composed of 40 percent carbohydrate, 30 percent protein and 30 percent fats in the form of monosaturated fats such as those found in fruits such as avocado, guacamole and macadamia nuts.

Carbohydrates are taken in through fruits, veggies and whole grains. Sometimes pasta, rice and breads are permitted but only small portions. The protein on the other hand are taken in through lean cuts of meat and poultry such as chicken and turkey. Fishes may also be eaten as well as soy products.

About the Author:

Low Jeremy maintains http://Diet-Plans.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.

Article Source: ArticlesBase.com - Atkins And Zone Diet - The History And The Basics You Should Know

chicken with avocado cream sauce

How would I make a pasta dish with...?

Does anyone know how I'd make a pasta (not noodles, but actual pasta) dish with...
A cream based sauce, and these ingredients.
Sundried tomatoes, red onion, mushrooms, chicken breast, avocado, chilli.
They don't all have to be part of the sauce, they can be a side dish. But I don't know which ones to cook, and what to put together, and all that. Can someone create me some kind of method?
I already know how to make the cream sauce, although I can add to it.

Saute the chicken, onion, mushrooms & sundried tomatoes.
Mix some of the cream sauce in.
Stuff cannelloni shells with mixture & layer in a baking dish
Pour over remaining sauce & bake.

You need dinner party ideas to plan one of the most relaxed parties there is. The parties might not present a great challenge while planning but, they need attention so that you can impress your guests over great food and wine. Firstly, making the surroundings inviting and attractive is key. Everything must have a style of arrangement from chairs to other decorations at the table. You do not need to have something very elaborate just something inspiring and comfortable. You can view some of the settings on the internet and get to see how to achieve certain aspects of class without having to spend much. Do everything to make sure you achieve the ambiance you are looking for which is suitable for a dinner party.

You also require dinner party ideas for food. There are several courses that will make up a dinner party and you need to plan for appetizers which must to serve their purpose well. You can consider the following foods for appetizers. First, asparagus and Parmesan puffs will do the trick. The ingredients include rolled puff pastry, red pesto, cherry tomatoes, fine asparagus spears, Parmesan cheese and coarsely grated rock salt. You can also add freshly milled black pepper to spice the meal. Other great appetizers you can do for your dinner party include Waldorf salad, sticky barbecued chicken wings, oyster Rockefeller and many more. Do the meals that you are confident that you can do or follow all the instruction to the letter.

Some dinner party ideas for the first course are avocado mozzarella and tomato salad, baked Salcom creams, French conjoin soup and many other. For the main course include spiced and super moist roast turkey, chicken Alfredo, fish cakes, luxury fish pie and others. You can do some side dishes and they will include the following mashed potatoes, glazed beans and many more. Some of the dressings you can do are bread sauce, cranberry sauce, garlic bread and many others. Ideas for dessert include the following brandy sauce, chocolate truffles and other. You can also make traditional afternoon tea which can be taken with sandwiches, cakes and others.

The internet is filled with this recipes and more and they will furnish you with many dinner party ideas for food. You do not have to be an expert to make them exquisite. Make sure that you take time on final touches. Remember, you can work with a particular theme that will give your dinner party that feeling of diversity and culture. For example, you can make it an African theme. You will therefore include African dishes and decorations. When it comes to dinner party ideas, they never end. However, before you go for such a theme, study every recipe carefully and if you are comfortable with it, do it. If you cannot cook, follow every instruction to the letter and you will discover that it is not complicated. Let the mood of the party take over as you relax with your guest over dinner.

About the Author:

Peter Gitundu is a Web Administrator and Has Been Researching and Reporting on Party Ideas for Years. For More Information on Dinner Party Ideas, Visit His Site at DINNER PARTY IDEAS You Can Also Post Your Views About Dinner Party Ideas On My Blog Here DINNER PARTY IDEAS

Article Source: ArticlesBase.com - Dinner Party Ideas

avocado spaghetti sauce

I'd like to share this...?

I got home starving and the only thing I had ( not frozen) spaghetti, avocado, ham, mozarella cheese, olives. So I mada a sauce for my pasta
I was so amazed with the result that i had to share it...
I cut everything small with a liitle milk and boil till the cheese is melt, little red pepper and BAM. It was delicious.
Sometimes with nothing you make yummi dishes...
Hope you liked it.

I love everything in it! Sounds like a great antipasto pasta. I'd toss in some black olives for good measure.

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you’re thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you’ll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you’re talking about advanced chili topping for the chili connoisseur, then you’ll want to shop around in your produce department or farmer’s market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn’t soup so it doesn’t have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you’re serving chili, it’s definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish’s flavor immensely. Cornbread is a delicious and traditional addition to chili. If you’re trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

About the Author:

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article Source: ArticlesBase.com - Side Dishes for Chili

roasted corn avocado salad

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you’re thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you’ll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you’re talking about advanced chili topping for the chili connoisseur, then you’ll want to shop around in your produce department or farmer’s market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn’t soup so it doesn’t have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you’re serving chili, it’s definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish’s flavor immensely. Cornbread is a delicious and traditional addition to chili. If you’re trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

About the Author:

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article Source: ArticlesBase.com - Side Dishes for Chili

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you’re thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you’ll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you’re talking about advanced chili topping for the chili connoisseur, then you’ll want to shop around in your produce department or farmer’s market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn’t soup so it doesn’t have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you’re serving chili, it’s definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish’s flavor immensely. Cornbread is a delicious and traditional addition to chili. If you’re trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

About the Author:

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article Source: ArticlesBase.com - Side Dishes for Chili

avocado mango salsa recipe

Generally, salsa has been a staple in any occasion such as dinner parties and family reunions as it has been paired time and time again with different types of chips but usually corn chips.  Serving salsa has been so popular to serve in gatherings due to the fact that it's easy to prepare and at the same time, it's easy to eat and enjoy while talking to your friends, relatives and to others who are in the party.

Though salsa has been constantly served with chips and oftentimes, it's classified as a dip.  But do you know that salsa can be included as a side dish to many different dishes?  Have you ever thought of what other food go well with salsa to spice up your parties even more?

Salsa can be likened to wine as different types of salsa can go well with different types of food.  For instance, a tropical mango-based salsa goes well with fish while avocado-based salsa is great when served with pork.  Salsa, when served with the right food, can help parties to get even better.

Here are a couple of salsa recipes that you can use as well as ideas of what food to serve them best with.

Corn and Tomato Salsa

1 cup fresh corn kernels (from 2 small ears) or frozen, thawed

1 large tomato, seeded, chopped

2/3 cup chopped red onion

½ cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon fresh lemon juice

½ to 1 jalapeno chili, seeded, minced

1 avocado, pitted peeled, chopped

Fresh cilantro sprigs

Mix all ingredients together in a large bowl, cover and chill before serving.

Corn and tomato salsa goes well with grilled steaks like rib eye and porterhouse as the corn in the salsa mixes well with the beef.  Its taste gives a new dimension of flavor to the beef.  On the other hand, the mango and tomato salsa where a recipe of this side dish is shown below goes well with crispy coated fried shrimp.

Tomato and Mango Salsa

1 small mango

1 large tomato, seeded and chopped

1/3 cup chopped onion

¼ cup minced fresh cilantro

1 small jalapeno pepper, seeded and finely chopped

2 tablespoons lime juice

Carefully peel skin from mango sections attached to the seed.  Slice flesh from seed and chop it to measure 1-1/2 cups.  Combine ingredients in small bowl and refrigerate for 2 hours.

Now that you know which salsa to serve with what dishes, you can serve them in whatever gathering you may have to make it a more lively and memorable occasion.

About the Author:

A good salsa recipe can spice up a meal and add a little life to your next party. And while it's easy to find salsa at any grocery store, it's just not the same as a homemade salsa you make yourself. Making a salsa from scratch is actually quite easy. With the right salsa recipe and just a little preparation time, you can create a good homemade salsa that will have people coming back for more. Mexican food and salsa lover John Weisenberger has put together a delicious collection of tried and true Homemade Salsa Recipes that will get you started. Check them out at http://www.Homemade-Salsa-Recipes.com.

Article Source: ArticlesBase.com - Homemade Salsa Recipes: How to Prepare and What Dishes to Pair It with

I have to be honest.  This is one question that REALLY gets my goat.  Whenever I hear someone attacking the raw diet because it’s too “boring,” I go crazy!

Really, I hulk out!

I’ve been following a low-fat raw vegan diet for almost 2 years now.  I can honestly say, without any reservations, that there is absolutely NOTHING boring about a raw food diet!

*Deep Breath*  Okay, I’m calm now.

Let me explain why a raw food diet is totally NOT boring.

Variety

The variety of fruits, vegetables, nuts and seeds that exist is astounding.  You have apples, grapes, oranges, bananas, peaches, pears, cantaloupe, romaine, celery, cucumber, avocado...and I’m just alluding to what is available in your local grocery store!

In fact, I can almost guarantee you that raw foodists eat *more* variety than ANYONE on a standard American diet...or any other diet for that matter.

This is because most people tend to eat just a handful of dishes that become their staples.  And these dishes are usually very similar.

If you eat meat, your meals will generally center around a protein, with some starchy vegetable and maybe greens along side.  If you’re from the Southern States, your greens are cooked to death in butter and everything gets a nice heapin’ helping of beef gravy smothered on top.

If you are vegetarian or vegan, the focus is usually on whole grains or legumes with vegetables.  And of course, everyone has his or her favorite dessert.

But when you live on a fruit-based diet, you have to adapt what you are eating to what you can find in your area.  Just because you have a few favorite fruits does not mean that they will always be available.

I would gladly eat nothing but mangoes for the rest of my life, but I can’t because they are not always in season!

Where’s the Proof?

Still skeptical that a raw diet is really that varied?  Here’s a list of several of the different varieties of fruits, vegetables, nuts and seeds that I eat in a given year:

o    Apples
o    Apricots
o    Avocado
o    Bananas
o    Basil
o    Bell Pepper
o    Blackberries
o    Blueberries
o    Boston Lettuce
o    Cantaloupe
o    Celery
o    Cherries
o    Cilantro
o    Clementines
o    Cucumber
o    Currants
o    Dates
o    Dill
o    Grapefruit
o    Grapes
o    Honeydew
o    Iceberg Lettuce
o    Kiwi
o    Lemon
o    Lime
o    Mangoes
o    Mint
o    Nectarines
o    Oranges
o    Papaya
o    Peaches
o    Pears
o    Pineapple
o    Pistachios
o    Raspberries
o    Romaine Lettuce
o    Star Fruit
o    Strawberries
o    Sunflower Seeds
o    Tangerines
o    Tomatoes
o    Watermelon
o    Zucchini

AND I didn’t even include the different varieties of fruit within each species.  For instance, there are Navel and Valencia oranges, red and green grapes, the Fuji apples and the Gala apples, Red Haven and White Nectar peaches, etc.

All of this is found conventionally at my local supermarkets in Tennessee.  Of course, if you live somewhere tropical or have access to exotic markets, you have a whole different spectrum of fruits to choose from:

o    Chocolate Sapote
o    Custard Apple
o    Durian
o    Jackfruit
o    Litchi
o    Longan
o    Mamey Sapote
o    Mangosteen
o    Rambutan
o    Sapodilla
o    Soursop

There’s even a peanut butter fruit that has the taste AND texture of peanut butter!

How can a diet that’s full of so many different smells, tastes, and textures be boring?

Quite simply, it cannot.

Raw Recipes

If you *still* aren’t convinced that a raw diet isn’t boring, you probably haven’t considered all the different raw vegan recipes that you can make.

And I’m not talking about fatty dehydrated conglomerations that are made to mimic the flavor and textures of cooked dishes.  I’m referring to simple, delicious, healthy meals that contain few ingredients and take literally minutes to put together.

There are fruit smoothies, green smoothies, fruit soups, vegetable soups, fruit salads, savory salads, fruit puddings, dips, salsas, and even fruit ice creams!

You could literally take just a few different healthy raw ingredients and have a completely different dish for every meal for a whole week!

Now how in the world can a diet like *this* be boring?

Quite simply, it cannot.

Don’t Take My Word For It!

If you are still debating going raw, there is no better time than now to get out there and go for it.  See for yourself just how varied this diet can be.  Buy all the fruits you can and go crazy in the kitchen!

Just be sure to send me the recipes to all of your awesome raw creations.

About the Author:

For more information on the best raw vegan diet, be sure to visit Fit On Raw and subscribe to Swayze’s newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

Article Source: ArticlesBase.com - Is a Raw Food Diet Boring?

large avocados

whats a good shade tree for florida?

i have thought about royal poinciana tree.
but then someone told me they are not nice trees and become a mess.
once it starts growing it keeeps growing.....
my backyard is 35'x45'
at the moment i have 2 orange trees and a small avocado tree.

sycamore trees dont have much leaves to clean up and their leaves are large enough for shade.
all the leaves dont fall off during the winter as long as your beliw the frost line.

the avocado will grow to about 60 feet and is a excellant shade tree.

Almost everyone loves Mexican food regardless of where they are from. Here is a Mexican recipe for grilled chicken that you can create in your own kitchen. This recipe is very easy to make and you can be sure that your friends and family will enjoy it.

Mexican Grilled Chicken with Tomato Avocado Salsa

Ingredients to serve 4 people:

4 boneless chicken breasts (leave the skin on)

2 large tomatoes

1 small red onion

1 peeled avocado

2 jalapeno peppers or 3 to 6 fresh serrano chili peppers (the more the spicier; start with 3)

3 cloves garlic, unpeeled

2 tbsp orange juice

1 tbsp lemon juice

Salt and pepper to taste

2 tbsp chopped cilantro

Olive oil for basting the chicken breasts

Cut the tomatoes and red onion into thick slices.

Cut the peppers in half and discard the seeds.

Put the garlic cloves and the tomato, onion, and pepper slices on the grill. Let these grill with the lid closed until the vegetables and peppers are charred and garlic skin comes off (about two minutes on each side).

Remove the vegetable, pepper and garlic from the grill and chop them up and mix well. Stir in the lemon and orange juice and season with salt and/or pepper (to desired taste).

Using half of this mixture spread it over the chicken breasts (be sure to rub it under the loose skin) and let it marinate for 1 hour at room temperature or up to four days refrigerated.

When you are ready to grill the chicken baste it with the olive oil and place it on a grill that has been preheated on high. Cook the chicken breasts until the juices are clear - about five minutes on each side.

While the chicken is grilling chop up the avocado and stir it into the remaining half of the vegetable, pepper and garlic mixture. Add the cilantro and stir everything well.

When your grilled chicken is cooked to your satisfaction remove it from the grill and cut it into one-half inch slices. Now serve it to your friends or family with the grilled tomato avocado salsa.

Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part, when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.

About the Author:

Get some mouthwatering Chicken Recipes at yummytummy.info or if you are after some Mexican Recipes visit dietflavor.com

Article Source: ArticlesBase.com - Mexican Grilled Chicken With Tomato Avocado Salsa

salad dressing avocado

Is this good eating? What will it do for my weight?

I am 18, 5'4.5 and approx 112lbs.

There are a few things you can do to lose weight fast.
1.) Diet. Not THAT kind of diet, but one you can actually live with. If you want chocolate, eat it, but not much. If you are hungry but feel like you can't handle the calories, eat something filling but very low in calories. Spinach is a great food for this.

2.) Exercise will help tremendously. Do what you can, but I recommend at least 30 minutes a day. It doesn't have to be all together, either. You want tone? This will do it - just get something to help you burn the fat.

3.) Supplements can take a huge load off your shoulders. The right pill can boost your metabolism and cut appetite, making it much easier to stick to that diet. A few bucks now could make the whole difference.

Good luck!

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy planting.

Copyright © 2006 Mary Hanna All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

About the Author:

About the Author
Mary Hanna is an aspiring herbalist who lives in Central Florida. This allows her to grow gardens inside and outside year round. She has published other articles on Cruising, Gardening and Cooking. Visit her websites at http://www.CruiseTravelDirectory.com, http://www.ContainerGardeningSecrets.com, and http://www.GardeningHerb.com or contact her at mary@webmarketingreviews.com

Article Source: ArticlesBase.com - Using Fresh Herbs In A Variety of Ways

bacon avocado recipes

What is a good guacamole recipe?

i just mashed an avocado in a bowl and my sister just told me to make guacamole, but i don't want to do the original "lemon and salt" thing. are there any spices i can add to it to make a good guacamole dip? i asked my friend and she said bacon... the problem with that is:: my sister and i are vegetarians.
so what spices could i add to the avocado? oh, my sister is allergic to tomatoes so i can't add those.. is there anything i could put into it?

I would never add lemon, I would add lime. It's more of a mexican ingredient. In mine I add tomatoes (which of course you would omit), red onion, lime, salt, black pepper and chopped cilantro. That's it. Keep it simple so you can taste the main flavors. For something like guacamole, if you add something like garlic powder it would dominate your palate.

Over the years, I have tried various diets and they all had one common attribute which was that they did not allow for maintenance once you reached your desired goal..

In other words, once I reached my goals, I was more than ready to stop dieting and start eating like a normal person again.

I suppose that I could have continued spending hours preparing meals, portioning, and weighing every morsel like a lab experiment gone wild, but by the time I had reached my desired weight, I was tired of the routine, and wanted to eat foods I enjoyed without all the hassle.

I live a busy life, and I wanted a hassle-free eating plan that didn’t leave me feeling like I was eating cardboard at every meal.

Unfortunately, that same attitude is exactly why I got fat in the first place.

So I decided to design a low-maintenance eating program, with

low-maintenance foods, and low maintenance recipes.

It is really easy to see why today’s diets are designed for the short term. We all want answers that are fast, easy, and cheap.

But, we want to get in shape and stay that way for a lifetime.

So, why do we go to all the trouble of getting rid of our excess fat with ridiculous diets, all the while knowing that soon, we will start eating the very same garbage that got us fat in the first place?

Because we all believe that we are in control. Sadly, we will only be in control if we eat the proper foods that force our bodies to focus on burning fat.

If we are consistent about eating the right foods, we will take the fat off, and keep it off forever.

I want to eat foods that I enjoy but I also want to burn fat.

So here is a list of foods that I believe will do just that:

Carbohydrates:

1. Oatmeal

2. Yams/Sweet Potatoes

3. Brown Rice

4. Whole Grain Breads

5. Whole Wheat Pasta

6. Black Beans

7. Pinto Beans

8. Navy Beans

9. Kidney Beans

10. Tofu

Vegetables:

1. Broccoli

2. Spinach

3. Romaine Lettuce

4. Asparagus

5. Mushrooms

6. Onions

7. Cucumbers

8. Celery

9. Carrots

10. Squash

Lean Protein:

1. Egg whites

2. Skinless Chicken Breast

3. Skinless Turkey Breast

4. Whole Eggs

5. Flank Steak

6. White Fish (Snapper, Cod, Tilapia)

7. 95% Lean Ground Sirloin

8. Pork Loin (fat trimmed)

9. Turkey Bacon/Sausage

10. Veggie-burgers

Fruit:

1. Grapefruit

2. Apples

3. Oranges

4. Cantaloupe

5. Pineapple

6. Blueberries

7. Bananas

8. Peaches

9. Grapes

10. Strawberries

Another important thing to note is that I believe it is essential to include healthy fats like olive oil, almonds, walnuts, flaxseed, and avocado in your diet, but use them sparingly.

If you want to eat dairy, only eat diary made from skim milk such as non fat cottage cheese, non fat yogurt, and other non fat cheeses. Just remember to be aware when eating diary, a little is more than enough, so try to limit the amounts you eat so that you don’t exceed your caloric intake limits for fat loss.

About the Author:

Randy Rios is the author of the Tactical Muscle Program

Being healthy for many of us is not a luxury, it's a necessity if we want to live longer and feel better. Don't procrastinate. Get started on your goals today.

If you are ready to lose weight, you should try my Tactical Muscle Building Program.

You can get my Free Report at http://www.tacticalmuscle.com

Article Source: ArticlesBase.com - Do You Hate the Idea of Dieting?

avocado onion salad

Help! I think I just ate way too much stuff...?

I am female, 5'9, 135 pounds, 20 yrs old. Im trying to lose a bit of weight. Today I have eaten:

you could have done better but it wasnt that bad. like its not like you went over a lot. In fact you barley went over. I dont think youll notice a weight gain or anything. you might even lose some weight from today since you added in that kick boxing class.
Advice: try and stay on track but every now and then it is okay to induldge yourself because your doing a good job.
Hope this helped

Diabetics are often given contrary information on what is the correct diet or even what types of food are best for the diabetic condition. Here is an article that clearly shows the reason and need for a low carbohydrate diet:

"All carbohydrates are basically sugar. Various sugar molecules - primarily glucose - hooked together chemically ["bonded"] compose the entire family of carbohydrates. Your body has digestive enzymes that break these chemical bonds and release the sugar molecules into the blood, where they stimulate insulin."

"This means that if you follow a 2,200-calorie diet that is 60 percent carbohydrates - the very one most nutritionists recommend - your body will end up having to contend with almost 2 cups of pure sugar per day." excerpted from Protein Power by Doctors Michael and Mary Eades

Based on this astounding information, the question is not whether or not a diabetic should be on a low carbohydrate diet, but just what are the foods for a low carbohydrate diet?

Without attempting to list every kind and type of food, and for simplicity, I have grouped foods into three general categories below; those that are high carbohydrate content which should be avoided, medium carbohydrate content which can be eaten only in modest or extremely small portions, and low carbohydrate content that can be eaten as much as one likes:

High Carbohydrate Content:

--------------------------

All kinds of potato and potato products (including yams and sweet potatoes). Any products made from grain such as wheat, rye, oats, rice and corn. This includes any type of bread, pasta, chips or cereals. Any type of hard beans such as navy beans, pinto beans, black eyed peas, kidney beans, soy beans, lima beans, red beans, black beans, etc., as well as peas and peanuts. Most fruits and any fruit juices.

Medium Carbohydrate Content:

----------------------------

All root vegetables such as beets, carrots, turnips, parsnips and rutabagas. Summer and zucchini squashes. Most kinds of nuts, avocado, onions, apricots, strawberries, peaches, plums, tangerines (not oranges), and honeydew or casaba melons.

Low Carbohydrate Content:

-------------------------

Any kind of meat including beef, pork, lamb, turkey, chicken, any kind of fish, seafood or shellfish, eggs, or cheese. Vegetables such as broccoli, green beans, cabbage, Brussels sprouts, cauliflower, celery, asparagus, any kind of greens such as spinach, beet greens, kale, Swiss chard, mustard greens and turnip greens. Salad materials such as any kind of lettuce, tomatoes, cucumbers, bell peppers, etc., and any kind of oil such as corn, olive, peanut, etc., and butter.

Follow the above guidelines, get in a low carbohydrate diet and add the vital supplements needed for a Diabetic.

By learning more about the diabetic condition, what causes it and how it can be changed, you can make informed decisions and take actions on your own, which will improve your diabetic condition.

You can use this information to decrease or eliminate your dependency on drugs, medications and insulin, while at the same time reducing your blood sugar levels.

The most important actions you can take to improve your diabetic condition are correct diet combined with effective nutritional supplements and exercise

About the Author:

Bob Held is the Founder and President of the Wellness Support Network The Wellness Support Network’s mission is to help people with health challenges such as Diabetes.
A website with recipes that lower blood sugar is available at www.diabetes-support.com?sid=baselbs

Article Source: ArticlesBase.com - How to Maintain Normal Blood Sugar Levels

guacamole avocado dip

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you’re thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you’ll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you’re talking about advanced chili topping for the chili connoisseur, then you’ll want to shop around in your produce department or farmer’s market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn’t soup so it doesn’t have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you’re serving chili, it’s definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish’s flavor immensely. Cornbread is a delicious and traditional addition to chili. If you’re trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

About the Author:

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article Source: ArticlesBase.com - Side Dishes for Chili

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings -- shoulder
midsection only -- cut apart
1 carton (6 oz) frozen -- avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you're taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won't be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

About the Author:

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to's, hints, tips and reviews, with a BBQ blog that is updated daily, so don't forget to subscribe to their feed.

Article Source: ArticlesBase.com - Hot Fajita Barbecue Chicken Wings With Guacamole

crab avocado salad

Does anyone have a really good recipe for mango, crab and avocado salad? ?

Ingredients:

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Livingston, New Jersey (February, 9, 2009) –

Valentine's Day doesn't have to burn a hole in your pocket, especially at Fumio Steak and Sushi (www.FumioSteakAndSushi.com) – a rare all Kosher gem of a restaurant in Livingston, New Jersey. For the entire month of February, Fumio Steak and Sushi will be honoring their Valentine's Day Early Bird Special promotion and taking 20% off of the bill for patrons arriving between 4:30 – 5:30 pm. Customers of the restaurant will also be able to clink their glasses in celebration with this discount by enjoying free glasses of champagne, served alongside meals during this hour.

Featuring a diverse menu of rare and cooked options, including a full sushi bar, Fumio Steak and Sushi has a made an immediate name for itself by serving such a diversely eclectic menu – a quality rare to find in restaurants that boast all Kosher menu items. And love isn't the only thing worth celebrating this month at Fumio. February also marks the one year anniversary of this upscale dining establishment. “We're extremely proud and excited about the success we have seen at Fumio since opening our doors exactly one year ago,” said owner Ben Paniri. “At Fumio, we aim to create an atmosphere of sophisticated elegance – a place where our customers can feel comfortable and really indulge in a wide variety of delicious options,” he continued.

So regardless of whether your Valentine's Day celebration is flavored with friendship or romance, Fumio Steak and Sushi is the ideal spot to rejoice on a budget. On the menu at Fumio, you'll find that there is something for everyone, with a tasty assortment of sushi favorites like crab salad, avocado boats, and a range of different specialty rolls. Fumio will also gladly satisfy your inner carnivore with dishes like short ribs, beef sliders, and several different cuts of steak.

Fumio Steak and Sushi is open Monday - Thursday from 12 pm – 9:30 pm, Sunday from 1 – 9:30, remains closed in observance of Shabbat on Fridays, and opens 1 ½ hours after sundown on Saturdays. During warm summer months, Fumio is closed on Saturdays and open for lunch on Fridays. Walk-ins and reservations are both accepted, which you can make by visiting the following page:  http://www.fumiosteakandsushi.com/id4.html, or calling 973-740-8595.

About the Author:

About Fumio Steak and Sushi
Fumio first opened its doors one year ago, in February, 2008. The owner, Ben Paniri, spent the earlier part of his life working in the textile fashion industry, calling places like Israel and New York City home. This month, Fumio celebrates its one year anniversary and is offering an array of specials and promotions. For prices at Fumio, appetizers range from $14 - $18 while entrees can go anywhere from $25 to $48. For more information, visit www.FumioSteakAndSushi.com or call (973) 740-8595. Fumio Steak and Sushi is located at 21 East Northfield Road in Livingston, New Jersey.

Article Source: ArticlesBase.com - Fumio Steak and Sushi Offering Valentine's Day Discounts for Lovers

salad avocado

new ways to make a green salad?

i need new ways to make a green salad... any suggestions?

Here's what I usually have...never gets old

Romaine hearts chopped up
Baby field greens
Whole cherry tomatoes
Cucumbers
Sliced green olives - I LOVE olives, haha
Feta cheese

I make my own dressing with:

Good extra virgin olive oil
Juice of one lemon and one lime
Garlic
Kosher salt
Pepper
Parsley
And a sprinkling or parmesan

Whisk together, then pour it over the salad. Add salt to taste if the citrus is a little too sour for you. Enjoy!

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it... It's a fun way to see just how sensitive those taste buds really are....

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don't be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can't find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 - Slice the chicken into thin strips.

Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com - Grilled Southwestern Chicken Salad Recipe

avocado when to eat

How to eat Avocado on toast?

Ok I'm Asian I don't get a lot of avocadoes but there's one in my house right now and I want to top bread with it, what spices should I add? thanks!

Mash the avacado with some red onion, clove of garlic, lime juice, salt, pepper, and a dash of hot sauce. It's just guacamole, and it's yummy. Leave the avacado a little chunky.

Have you ever wondered if there are foods to eat for clear skin? Are there some that you should avoid? The answers to those questions have been debated back and forth among researchers and doctors over the years. First, they said that diet was important. Then, they said it was not. Now, they are sure that it is.

I think it just makes sense that what you eat affects your skin's appearance. Of course, what you put on your skin is important to. So, here's a healthy eating plan and a look at some of the nourishing creams that can really improve your skin's appearance and delay the affects of time.

Plant food, rich in vitamins A, C and E, should be included in all of your main courses. Side dishes should include brown rice and fish. Dairy products should only be consumed in small amounts, maybe hard or soft cheese as an occasional treat. There are some non-westernized populations that do not have acne. They also do not consume dairy products. They don't have cows or goats.

One of the foods to eat for clear skin is wakame kelp. The extracts can also be found in some of the better skincare products. Wakame is a favorite side dish in sushi restaurants. You will often see cooked fish wrapped in it. It is a highly nutritious food, one of the few plant foods that contain omega3 fatty acids.

If you cut out all dairy and ate several servings of wakame every day, you would get more than your daily requirement for calcium. Other dark green vegetables are also rich in calcium. So, despite what the dairy farmers would have you believe, you don't need milk.

One of the other foods to eat for clear skin may surprise you. It's honey. Honey enzymes have natural antibacterial, as well as antioxidant activity. Bacteria feed on the skin's sebum and dead cells that are not sloughed off. If a pore becomes clogged for any reason, bacteria cause the development of a pus-filled lesion that we typically refer to as a pimple.

Researchers have tested different varieties of honey from around the world and found that the one with the highest degree of antibacterial activity is manuka honey, from New Zealand. You can order the raw honey online or you can order skincare products that contain it. My recommendation is a night cream that contains dehydrated manuka, which is still active and other extracts from the foods to eat for clear skin, like the avocado.

The avocado is a very nourishing food. The oil that is created from the pulp that surrounds its pit is a very nourishing, but non-greasy cream that you can use on your face at night.

If you have problems with breakouts on your body, there are body lotions that contain manuka, wakame and jojoba oil, which is known to be beneficial in treating acne.

So, you see some of the foods to eat for clear skin can be applied directly. Think of it as feeding your face.

If you feel that you'd like to learn more about little known but clinically tested natural ingredients and vitamins that are used for creating clear skin, visit my website today.

About the Author:

Laurel is a long time user and passionate advocate of natural skin care products. Visit her site now to discover cutting edge, anti-aging skin care products she recommends after extensive research: http://www.beautiful-skin-site.com.

Article Source: ArticlesBase.com - The Truth About Foods to Eat for Clear Skin

cilantro avocado sauce

How far ahead can I make Guacamole?

I'm having guests at 7:00 tonight, it's almost 1:00 pm now. I want to make it ahead, but I don't want it to get brown. Thanks.

I agree to all the answers using plastic wrap. Just make sure the wrap touches the guac and no air can get in. The trick about leaving the pit in it is an old wives tale. I have made guac a million times and it never worked. Stick with the plastic wrap!!!!!

History of Salsa

The word "salsa" is the Spanish word for sauce. The salsas that many of us think of are salsa frescas or salsa cruda, fresh sauces served as a condiment aside a Mexican meal. These uncooked sauces might be pureed until smooth, semi-chunky, or the uniformly chopped pico de gallo (my favorite).

The Chile – Tomato Combination

The making of of a sauce by combining chiles, tomatoes, spices and other ingredients like squash seeds and even beans has been documented back to the Aztec culture..

We have Spanish-born Bernadino de Sahagun to thank for the detailed culinary history of the Aztec culture. His extensive writings documented every food common to the culture. This is an excerpt from Sahagun's writings about the food vendors in the large Aztec markets:

"He sells foods, sauces, hot sauces, fried [food], olla-cooked, juices, sauces of juices, shredded [food] with chile, with squash seeds, with tomatoes, with smoke chile, with hot chile, with yellow chile, with mild red chile sauce, yellow chile sauce, sauce of smoked chile, heated sauce, he sells toasted beans, cooked beans, mushroom sauce, sauce of small squash, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sour herbs, avocado sauce. (Sahagun, translated 1950 -1982).

Ingredients Then and Now

The paragraph above refers to many of the ingredients in our modern-day salsas.

Large tomatoes - We believe this references is to a large red tomato similar to what we eat to day.

Ordinary tomatoes - most likely this reference is to the tomatillo or tomate verde.

Smoked chiles - The chipotle or smoked jalapeno was a staple in the Aztec diet.

Avocado - cultivated by the Aztecs the avocado was an important source of fat and protein and was used in a sauce similar to what we call guacamole.

Two Delicious Salsa Recipes:

2 c fresh plum tomato, diced

1 c fresh green tomato, diced

1/2 c fresh green bell pepper, diced

1/4 c fresh purple onion, chopped.

1 tbsp jalapeno pepper, finely chopped

1 tbsp fresh cilantro, finely chopped

1 clove fresh garlic, minced

1/4 tsp salt.

1/8 tsp coarsely ground pepper.

2 tbsp fresh lime juice

1 tbsp olive oil.

Directions:

Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Serve with corn or flour tortilla wedges, poultry, or fish.

Yield: 3 cups (approx 6 calories per tbsp).

Mango Salsa

2 medium ripe mangoes

1 small cucumber, peeled, diced (it says seeded, but I've never bothered)

1 ripe tomato

juice of 1 lime (lemon works, too!)

pinch of salt

1/2 - 1 small fresh chile pepper, minced, or Tobasco or other hot pepper

sauce to taste (I have always used Tobasco)

1 Tablespoon chopped, fresh cilantro (It says optional, but I don't really

think so)

Peel and chop the mangoes. In a large bowl, mix together the mangoes,

cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let

salsa sit for 10 minutes to allow the flavors to blend before serving. Mango

salsa keeps refrigerated for 2 or 3 days.

About the Author:

Michael K. Sasaki is the founder of RecipeMatcher ( http://www.recipematcher.com ), where you can find delicious salsa recipes.

Article Source: ArticlesBase.com - The Real History of Salsa

can i refrigerate avocados

english to spanish translation?

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Hello again.

1. En una olla grande, hervir 1 galón (aprox. 4 litros) de agua con 2 cucharadas de sal. Agregar los camarones y cocinar durante 1 minuto, o 2 como máximo, según el tamaño de los camarones. (Cocinarlos más tiempo los volverá gomosos/correosos.) Sacar los camarones de la olla con una espumadera y colocarlos en un bol con agua helada para detener la cocción.

2. Escurrir los camarones. Cortar cada uno por la mitad o en trozos de una pulgada de largo. Colocarlos en un bol de vidrio o cerámica. Mezclarlos con el jugo de lima y el de limón. Tapar y refrigerar durante media hora.

3. Mezclar con la cebolla morada picada y el chile serrano, y refrigerar durante media hora más.

4. Antes de servir, agregar el cilantro, el pepino y el aguacate (or "la palta").

Good luck.

C.

Skin sensitivity to environmental factors, personal care products and cleaning products is quite common in women and men.  Additionally, babies and children can develop skin sensitivity to certain products or rather the ingredient(s) therein.

Sensitive skin can also occur out of nowhere, by this I mean – you have been using a particular product for years and then all of a sudden you skin doesn’t seem to tolerate it anymore and reacts with redness, rashes or tiny bumps.  That is my story, I never had problems with household cleaners and skin care products but now I have to be extremely careful with what products I use and always read the label.  That is one of the reasons I have switched to non-toxic cleaners with safer ingredients and use skin care products that are more natural.  Additionally I do make my own skin care products and soaps which I just love.

So what exactly is sensitive skin?  My definition would be “any product when applied to the skin that makes the skin irritated, such as redness, tiny bumps, topical dermatitis, excessive dryness, etc”.

There are many products on the market today specifically for sensitive skin. These products have a reduced amount of chemicals, such as parabens, alcohols, fragrances, mineral oils and dioxanes which are usually known to be the culprit for skin sensitivity. The products although labeled for sensitive skin doesn’t necessarily mean that it is safe for your skin. There are varying degrees of skin sensitivity too. Some may experience sensitivity to a whole lot of products while some are just sensitive to specific ingredients. It is important to read the label and determine and isolate the ingredient(s) that are causing the problem.

When selecting your skin care products for your sensitive skin look for natural ingredients such as green tea, avocado, chamomile, lavender, neroli, rose, or sandalwood. Not only will these products be gentle on the skin, they offer anti-aging properties too. Better yet, why not consider making your own skin care products, the cost is minimal, the result is great, and you know exactly what you are putting on your skin.

Below are a couple of simple recipes for sensitive skin:

Gentle Toner
2 Tablespoons fresh herbs (avender, calendula, lemon balm)
2/3 cup boiling milk
Pour boiling milk over herbs, cover and let cool. Strain through a cheese cloth and store in sterilized bottle or jar in the refrigerator. A cooling and soothing toner.

Avocado Face Mask for Dry and Sensitive Skin
1 avocado
3-4 drops of almond oil
Preparation Peel and mash avocado and thoroughly mix in almond oil stirring till you get a consistent texture. Apply to face while massaging it gently. Let it rest for 30 minutes and rinse off with warm water. Follow with toner and moisturizer. Of course if you are allergic to nuts I would not use this recipe.

For more skin care recipes and articles visit Complete Skin Care Therapy   

About the Author:

Carol Belanger, author of 300+ Skin Care Recipes

Article Source: ArticlesBase.com - Bothered with sensitive skin?

grill avocado

Almost everyone loves Mexican food regardless of where they are from. Here is a Mexican recipe for grilled chicken that you can create in your own kitchen. This recipe is very easy to make and you can be sure that your friends and family will enjoy it.

Mexican Grilled Chicken with Tomato Avocado Salsa

Ingredients to serve 4 people:

4 boneless chicken breasts (leave the skin on)

2 large tomatoes

1 small red onion

1 peeled avocado

2 jalapeno peppers or 3 to 6 fresh serrano chili peppers (the more the spicier; start with 3)

3 cloves garlic, unpeeled

2 tbsp orange juice

1 tbsp lemon juice

Salt and pepper to taste

2 tbsp chopped cilantro

Olive oil for basting the chicken breasts

Cut the tomatoes and red onion into thick slices.

Cut the peppers in half and discard the seeds.

Put the garlic cloves and the tomato, onion, and pepper slices on the grill. Let these grill with the lid closed until the vegetables and peppers are charred and garlic skin comes off (about two minutes on each side).

Remove the vegetable, pepper and garlic from the grill and chop them up and mix well. Stir in the lemon and orange juice and season with salt and/or pepper (to desired taste).

Using half of this mixture spread it over the chicken breasts (be sure to rub it under the loose skin) and let it marinate for 1 hour at room temperature or up to four days refrigerated.

When you are ready to grill the chicken baste it with the olive oil and place it on a grill that has been preheated on high. Cook the chicken breasts until the juices are clear - about five minutes on each side.

While the chicken is grilling chop up the avocado and stir it into the remaining half of the vegetable, pepper and garlic mixture. Add the cilantro and stir everything well.

When your grilled chicken is cooked to your satisfaction remove it from the grill and cut it into one-half inch slices. Now serve it to your friends or family with the grilled tomato avocado salsa.

Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part, when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.

About the Author:

Get some mouthwatering Chicken Recipes at yummytummy.info or if you are after some Mexican Recipes visit dietflavor.com

Article Source: ArticlesBase.com - Mexican Grilled Chicken With Tomato Avocado Salsa

Mexican food is very popular in the U.S., despite the general belief that Mexican cuisine is high in calories. As a matter of fact, authentic Mexican cuisine uses fresh, highly-nutrient ingredients and can provide you with a lot of healthy choices. But, as everything is super-sized in America, so has happened with the Mexican food. Portions have grown larger and recipes have grown fattening, which is what most Mexican restaurants and fast food chains serve in the U.S.

Some great Mexican meals such as tacos, burritos, quesadillas, and nachos are prepared with fresh produce, corn, fresh tomatoes or tomatillos, avocado, beans, rice, mushrooms, corn tortillas and nutritious spices such as chilies, cinnamon, garlic, cumin and cloves.

If you want to avoid the Americanized versions of Mexican food that are high in fat, calories and sodium, you can prepare healthy Mexican food at home. In some very easy and quick steps you can taste highly nutritional Mexican meals in no time.

Here are some tips for cooking healthy Mexican food at home:

- Tomatoes

Tomatoes are the main ingredient of Mexican salsas. Rich in lycopene, potassium, vitamin A and vitamin C, tomatoes reduce the risk of several types of cancer and their protective effect is highly beneficial.

Pico de gallo is the most famous Mexican salsa. All you need is 2 large fresh tomatoes, 1/2 large white onion, 1 teaspoon minced garlic, 1/2 cup chopped fresh cilantro, minced fresh chile, 2 tablespoons freshly squeezed lime juice, salt and freshly ground black pepper. It can be prepared in 15 minutes and it contains all the natural ingredients that contribute to your overall wellness.

-  Beans

Beans contain high amounts of proteins and fiber and provide antioxidant benefits. The best variety are the pinto or the black beans that are low-fat, low-calorie. Instead, the refried beans that are usually served in the Mexican restaurants are totally unhealthy and should be avoided.

For a bean salsa, you cook pinto or black beans and then you add onion and 1 teaspoon of cumin. After 30 minutes is ready for you to enjoy.

- Corn

Corn has extraordinary health qualities because it is rich in folate, vitamin B, vitamin C and fiber. It contributes to heart prevention, it helps in better digestion and it stabilizes blood sugar levels. Bake 12 6-inch corn tortillas with 1 tablespoon of canola oil in 350 degrees for 12-15 minutes and you can enjoy a really delicious and healthy food that goes with homemade guacamole, pico de gallo or avocado salsa.

- Avocado

Avocados contain high quantities of vitamin K and potassium that lower “bad” cholesterol (LDL).

For a great guacamole sauce all you need is ripe avocados, chopped tomatoes, salt and pepper. For the salsa, add chili peppers, garlic, onions, lime and cilantro to make the taste more intense.

-  Chilies

Chili peppers are rich in capsaicin that promotes anti-inflammatory and pain-relief qualities. In addition, chilies reduce the risk of cardiovascular diseases because they lower “bad” cholesterol (LDL) and they contain vitamin A. In most of the Americanized Mexican restaurants you will hardly find real chilies, so it’s better to prepare your own homemade Mexican meal.

If, however, you prefer going out to a Mexican restaurant, you still have healthy choices.

- Avoid the chips

Chips that are served before the meal are a dieter's nightmare. Normally, they are full in sodium, which means that, not only they increase the levels of water weight, but they also increase blood pressure. Avoiding the chips may save you an extra 200 calories of fat. Instead, you can eat as mane carrots or celery sticks you want with the salsa dip.

- Avoid sour cream and extra cheese

Sour cream and extra cheese are nothing more than extra fat and calories. Sour cream is a basic topping in Mexican food, used in all meals to add a smooth taste. But if you are on a diet, you should avoid it. If you’re looking for protein sources, you’d better go for black beans, grilled shrimp or grilled chicken and avoid cheese.

- Prefer corn tortillas

Corn tortillas may save you an extra 200 calories of fat that you would gain if you ordered flour tortillas.

- Prefer grilled food

Order grilled chicken or meat rather than fried. For instance, fajitas have a great taste flavor and are lower in calories and fat than enchiladas and tacos that are fried.

- Cut your portion in half

Do not eat all your lunch. Cut it in half and eat it later in the week. Cutting back the portion size automatically means 200 calories less, which consequently means healthy eating in terms of fat.

The main advantage of Mexican food is that most Mexican meals can be adapted to your eating habits. So, either at home, or at a Mexican restaurant, you can add the ingredients you like and enjoy really delicious and healthy dishes. Without a doubt, Mexican food is a great temptation. But if you want to derive the healthy benefits of true Mexican cuisine, offer to yourself something authentic.

About the Author:

I work as a financial and investment advisor but my passion is writing, music and photography. Writing mostly about finance, business and music, being an amateur photographer and a professional dj, I am inspired from life.

Being a strong advocate of simplicity in life, I love my family, my partner and all the people that have stood by me with or without knowing. And I hope that someday, human nature will cease to be greedy and demanding realizing that the more we have the more we want and the more we satisfy our needs the more needs we create. And this is so needless after all.

Article Source: ArticlesBase.com - Tips for eating healthy Mexican food