February 1, 2016

Avocado-Mushroom-Onion Omelet

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Avocado-Mushroom-Onion Omelet

Avocado Omelet

February: National Avocado Month

Islander was so shy in kindergarten when students were asked to name a fruit during a food lesson. All the other classmates stated the obvious—apples, bananas, oranges—and local Hawaiian favorites—coconuts, pineapples, papayas, mangos, lychees, lilikoi, etc. She regrets not having spoken up and saying “avocado” especially since her family had an avocado tree in the back yard of her childhood home in Pearl Harbor that was located across the street from the school!

Now, 40+ years later, Islander is using this blog as a medium to say that avocado is botanically a fruit. But because it is green and used in many savory recipes, many might confuse it as a vegetable.

In observing National Avocado Month, we put avocado slices in an omelet filled with mushrooms and caramelized onions for a hearty and healthy brunch. Celebrate February with a fruit and add an avocado to an omelet!

Recipe

(Adapted from Williams-Sonoma)

Ingredients

  • Olive or vegetable oil
  • 1 small onion, sliced
  • ¼ cup water
  • salt and pepper to taste
  • 1 cup mushrooms (we used oyster), sliced
  • 4 eggs beaten with 2 tablespoons water
  • 2 tablespoons fresh chives, sliced
  • 1 avocado, peeled, pitted and sliced into wedges

Directions

Slice the mushrooms, chives, onion and avocado. In a skillet, sauté the onions in 1 tablespoon of oil over medium-high heat. Stir occasionally until caramelized (around 10 minutes). Add the water to deglaze. Season with salt and pepper. Transfer to a plate and set aside.

Avocado Omelet

In the same skillet, heat another tablespoon of oil and add the mushrooms. Cook for about 5-7 minutes or until browned. Season with salt and pepper. Transfer to a plate and set aside. Wipe down the skillet and heat with 1 teaspoon of oil. Pour in half the beaten egg-water mixture and swirl around to cover the bottom of the skillet. Sprinkle in the chives. Cook for about a minute or two. On one side of the omelet, sprinkle half the onions and mushrooms.

Avocado Omelet

Fan out the avocado slices on top. When the eggs are slightly set, fold the other side of the omelet over the filling. Slide the omelet onto a plate and keep warm. Repeat the process for the second omelet. Yield: 2 servings.

Avocado Omelet

Notes

  • Sprinkle a little lemon juice on the avocado slices to prevent browning after cutting.
  • Search our blog for additional avocado recipes.
 

February 1, 2014

Abokado at Condensada

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Abokado at Condensada

(Avocado with Condensed Milk)

Avocado with Condensed Milk

February: National Avocado Month

Islander’s family had a big, shady avocado tree in the back yard of their Pearl Harbor, Hawaii, home. Sometimes there would be an abundance of avocados that her parents would give them away to friends and neighbors or make a super simple delicious dessert or drink with condensed milk to cool off during a hot Hawaiian day. While most people might use avocados in guacamole, salads and other savory dishes, her family (and the Filipinos, Vietnamese and Indonesians) treats avocado as a sweet ingredient (after all, it is a fruit). Although this recipe can be blended into a smoothie or shake, Islander prefers her abokado at condensada a little chunky. Try this rich and creamy tasty treat during National Avocado Month.

Recipe

(From Mommy)

Ingredients

  • 1 ripe avocado
  • ¼ cup sweetened condensed milk (may use low fat or fat free)

Directions

Peel, slice and cut up the avocado into chunks. Put in a glass bowl. Gently mix with the condensed milk. Place in a dessert dish. Refrigerate for at least an hour to allow the flavors to blend. Serve chilled.

Avocado with Condensed Milk

Another option is to put the avocado chunks, 1/3 – ½ cup of the condensed milk, ¾ cup of milk and a cup of ice cubes in a blender to make a smoothie. Consume abokado at condensada before the fruit turns brown.

Notes

  • Islander remembers the avocado green bowls and cups that her parents had when that color was fashionable in the 1970s!
  • Adore avocados? Then refer to our recipe posts for Guacamole and Chicken St. John.
  • Some Asian mothers would feed their underweight babies with a similar sweetened avocado dish to help fatten them up. Avocados are nutritious and rich with vitamins and minerals. 
  • Mahalo (thanks) to Pat and Phyllis S. for the avocado for this recipe.

 

November 14, 2010

Guacamole

Posted by HI Cookery under 11 November | Tags: , , |
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Guacamole

Guacamole

November 14: National Guacamole Day

An avocado tree used to grow in the backyard of Islander’s Pearl Harbor home when she was a little girl. It provided shade from the hot Hawaiian sun as well as fresh fruit for the family. They would simply slice an avocado and mix it with condensed milk for a quick, cool and creamy Asian-style dessert.

However, avocados are most popular as the ingredient base for a Mexican dip called guacamole. The meat of the fruit is mashed and combined with onions, tomatoes, peppers, lime or lemon juice (to prevent it from browning) and other seasonings, and is served with crispy tortilla chips as an appetizer.

The Mexican cooks at Islander’s brother’s Catholic community in Texas prepare traditional guacamole using a molcajete (mortar and pestle). We help them serve the dip with chips to university students at prayer socials and have a “holy guacamole” time with this ministry!

Turn avocados into an appetizer and make Mexican-style guacamole for National Guacamole Day.

Recipe

(Inspired by Gregorio and Sylvia P.)

Ingredients

  • 2 ripe avocados
  • ½ small red onion, finely diced
  • 1-2 serrano, jalapeño or chili peppers, seeded and minced
  • handful of cilantro leaves, finely chopped
  • 1 tablespoon of freshly-squeezed lime or lemon juice
  • salt, pepper and garlic powder to taste
  • 1 small tomato, seeded and diced

Directions

Slice the avocado in half lengthwise and remove the pit (large seed). Mash the meat in a bowl with a fork (or use a mortar and pestle for a traditional method) until smooth but slightly chunky. Mix in the onions, peppers and cilantro. Stir in the juice and seasonings. Add the tomatoes last. Transfer to a dipping bowl and serve with tortilla chips.

Guacamole

Notes

  • We halved the recipe above to feed just the two of us.
  • Spices and seasonings may be adjusted according to one’s taste preferences.
  • Serve guacamole with nachos (see our blog recipe post) for National Nachos Day on November 6.