Recipe: Linguine with a Creamy Avocado-and-Spinach Sauce

I'm one of those people who just randomly gets hooked on certain foods. A month ago, it was Eggo waffles. A few weeks ago, it was hard boiled eggs (but only if they were freshly boiled and still warm). The past week, it's been almonds and those little tiny chocolate liquor bottles with real liquor inside (random, I know). Another thing I've been eating a lot of lately is avocado—avocados are rich and creamy with a delicate flavor and I've been eating them like it's my job. So, when I found a pasta recipe that involved using avocados to make a creamy sauce, I was all over it.

Serves: 4-6
Prep. time: 10-15 minutes
Cooking time: 15-20 minutes
Difficulty: Easy
Special equipment: Food processor

Ingredients

• 1 box (16 oz.) linguine or other long pasta 
• 1/2 reserved pasta water, as needed (to thin the sauce)
• 1 ripe avocado, pitted
• Juice of 1 lime
• Zest of 1 lime
• 2 garlic cloves
• 1/4 jalapeno 
• 1/4 cup packed basil (approx. 2 packages of pre-packed basil)
• 1 cup packed baby spinach
• 2 tbsp. extra virgin olive oil
• Salt and pepper, to taste
• Grated Italian cheeses, to taste

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions (approx. 9-11 minutes; remember to save some of the pasta water after the pasta has cooked). While the pasta is cooking, add the avocado, lime juice and zest, garlic, jalapeno, basil, spinach, olive oil, and salt and pepper to a food processor and pulse to blend, until smooth. Add a little pasta water, if needed, to slightly thin out the sauce. When the pasta is finished cooking, drain it and return it to the pot, then add the sauce and toss to combine. Serve topped with grated Italian cheese, as desired.

When my dad tasted this sauce, his response was "Ooo! It's like guacamole. Kinda." Yeah. It kind of is, Dad. This sauce is creamy and fresh-tasting, with a little kick of heat from the jalapeno, and you could probably just as easily pour it on a taco or blend it into salsa to create an all new dish. And, really, besides being delicious, it's pretty healthy too. Avocados are fatty, but they're a good fat, and you get a solid serving of veggies with the spinach and basil added in too. Add chicken, shrimp, or even bacon to add a little more protein to this dish. 

Recipe: Basil Lime Chicken with Coconut Lime Rice

So, I decided to do what I should be doing every week: plan out my meals for the whole week. I'm notorious for taking multiple grocery shopping trips per week to get things for recipes I pick at the last minute and don't have ingredients for. It's a waste of gas, money, and time, so I planned out this week (factoring in when I'd want to reheat leftovers instead of make something fresh, and when I might want a filling lunch instead of my usual light lunch). One of the things I decided to try this week was a variation on this basil lime chicken recipe—something bright, fresh, and light. I paired it with basmati rice lightly flavored with shredded coconut and lime zest and a sprinkling of fresh basil on top to make for an incredibly flavorful meal.

Serves: 4
Prep. time: 10 minutes, plus approx. 20-45 minutes for the chicken to marinate
Cooking time: 20 minutes
Difficulty: Easy

Ingredients
Chicken & Marinade

• 2 chicken breasts, thinly sliced into approx. 3x1 in. pieces
• Juice of 2 limes
• Zest of 1 lime
• 2 tbsp. extra virgin olive oil
• 2-3 cloves garlic, minced
• 2 tsp. soy sauce
• 4 large basil leaves, chiffonade
• A big pinch of shredded, sweetened coconut
• Salt and pepper

Rice

• 1 cup basmati rice (I used Uncle Ben's, ready in about 15 minutes)
• 2-4 tbsp. shredded, sweetened coconut, chopped
• 1 tbsp. time zest
• 1 tbsp. lime juice
• 2 tsp. cumin
• 2 tsp. coriander

Directions

Combine all of the ingredients for the chicken and marinade in a bowl, cover, and set aside in the fridge to marinate for approx. 20-45 min. (not too long though, because the acidity in the lime juice can over-tenderize the chicken). 

Follow the package instructions for the basmati rice (the style I used required water, a little butter and salt, and rice and took approx. 15 min. total to cook). When the rice has about 10 minutes left to cook, heat a medium pan over medium high heat and pour the bowl of chicken and marinade into the pan. Cook, stirring occasionally to mix up the marinade sauce, until the chicken is tender and done. Reduce the heat to low. When the rice is done, fluff it and add the lime juice and zest, coconut, coriander, and cumin and gently toss to combine. 

Serve the chicken atop the rice and top with freshly cut basil.

This dish is absolutely perfect for a warm spring or summer day. Bright and tangy lime, fresh basil, and sweet coconut create the perfect flavor combination and the lime juice makes the chicken perfectly tender. Basmati rice is a great alternative to the usual plain white rice (I considered using jasmine rice, which would probably work just as well), and it easily takes in the flavor of the lime, cumin, and coriander. This dish is easy to make and absolutely delicious.

Recipe: Curry-Lime Chicken with Seasoned Coconut Rice and Broccoli

Looking to redeem myself for that terrible minted pea pasta dish from the other week, I went in search of a flavorful, summery recipe that would make my parents forget that the not-so-delicious pasta dish had ever happened. I came across this recipe for lime and coconut chicken while browsing through recipe posts on Pinterest and I just knew it had to be good. Unlike the minted pea dish, I was more familiar with the flavors in this dish and how they would interact with each other. I whipped up a complimentary side dish of seasoned coconut rice and fresh broccoli and the result was absolutely delicious. My dad claimed he tasted "flavors from the Caribbean," my mom said something about South America or Thai food (not sure which one, or why she thought of them), and I was thinking of Indian food with that delicious curry flavor coming through. This dish is packed with intense flavor and freshness and it's perfect on a warm summer day (and it definitely helped erase the mint-and-pea combo from our memories).

Serves: 4
Prep. time: 15 minutes (plus at least 2 hours for the chicken to marinate)
Cooking time: Approx. 30 minutes
Difficulty: Easy
Special equipment: Grill, grill pan, or George Foreman (or similar) grill

Ingredients

• 2 chicken breasts
• Approx. 1/3 cup coconut milk, as needed for the marinade-turned-sauce
• 2-4 cups cups broccoli florets
• 1/4 cup fresh cilantro, chopped
• Lime wedges (approx. 2 per person)

For the marinade

• 3 tbsp. oil (I used olive oil, but peanut oil or veggie/canola oil would be good choices)
• 1/2 cup coconut milk
• 2 tbsp. soy sauce
• Zest of 1 lime
• 1&1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 2 tsp. curry powder
• A pinch of ground cayenne pepper
• 1 tsp. salt
• 2 tbsp. sugar

For the rice

• 2 cups white rice
• 1/4 cup coconut milk
• Juice of 1 lime
• Zest of 2-3 limes
• 1 tsp. ground cumin, or to taste
• 1 tsp. ground coriander, or to taste
• 1 tsp. curry powder, or to taste
• 1 tsp. ground tumeric, or to taste
• 1/4 cup shredded, sweetened coconut, chopped

Directions

Prepare the marinade for the chicken in a liquid measuring cup. Put chicken breasts in a large Ziploc bag, pour in the marinade, and place the mixture in the fridge for at least two hours, to allow the chicken breasts to fully marinate. After the chicken breasts are finished, remove them from the bag and set aside on a plate in the fridge. Preheat the grill to medium-high heat. Pour the marinade into a small sauce pan and set aside. In a medium pot, prepare the rice according to package instructions. Substitute 1/4 of the water for the rice with the coconut milk. While the rice is cooking, fill a medium-sized pot with water and bring to a boil. Once boiling, add the broccoli florets and cook for 3-4 minutes, until tender, but still firm and green. Drain them and return them to the pot; cover and set aside to keep warm. When the rice reaches the last 12 minutes of cooking, throw the chicken on the grill and grill until tender and cooked through. Set it aside on a plate; cover with foil. In the meantime, bring the marinade to a boil—this will become a sauce for the dish, but you MUST boil it for AT LEAST 2 minutes to make it safe to consume (it's had raw chicken in it, so you have to cook that out over high heat). Once it's boiled for a few minutes, add a little coconut milk to tone it down (it's very flavor-packed)—you can also add a splash of water. Add cornstarch-and-water mixture to thicken if needed. Keep over low heat, stirring occasionally. When the rice is done, add all of the remaining ingredients (seasoning, zest, coconut) for it and mix. Plate the chicken, rice, and broccoli, and serve with cilantro, lime wedges, and the marinade-turned-sauce. 

The curry and lime are the prominent flavors in this meal, but the coconut and mixture of cumin, coriander, and tumeric add depth to the dish. The sauce is powerful on its own, but perfect drizzled over the rice and chicken, and of course the broccoli, which soaks it right up. Definitely a dish with some new and unique flavors (at least for our family), and definitely a winner.

Recipe: Warm Avocado Soup with Adobo Sour Cream

I had two small avocados slowly aging in the bottom drawer of the fridge, half a red onion languishing on the top shelf, and a box of leftover sweet potato fries stuffed under a container of grated parmesan cheese. In an effort to get at least one of these things out of the fridge, I went in search of recipes and came across one for a warm avocado soup that got me inspired. I added ground coriander in place of fresh cilantro and used adobo seasoning (a blend of cumin, Mexican oregano, black pepper, and other herbs and spices) to flavor the sour cream garnish, and the finished dish was absolutely delicious. Now, when I post recipes, I try to be as accurate as possible with my measurements and instructions, but to be completely honest, this was mostly a "let's throw some stuff together and see what I can get" kind of thing. I only had enough avocado to make a single bowl of soup and I adjusted the flavors mostly by tasting rather than using precise measurement, but the recipe I've posted here should be a pretty accurate four-person version (and really, you should taste everything you make as you're making it anyway to make sure you like the taste and so you can adjust as needed).

Serves: 4
Prep. time: 10 minutes
Cooking time: 20 minutes
Difficulty: Easy
Special equipment: Food processor

Ingredients

• 1 tbsp. olive oil, or enough to coat the bottom of a medium pot
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 8 small or 4 large avocados, peeled, pitted, and cut into small cubes
• Approx. 3 cups chicken broth
• 2 tbsp. lime juice, or more to taste
• 1 tbsp. ground coriander, or more to taste
• 1/2 cup sour cream
• 1 tbsp. adobo seasoning, or more to taste

Directions

Mix the sour cream and adobo seasoning together with a spoon and set aside. Heat the olive oil over medium heat in a medium (about 6 quarts) pot, then add in the onion and cook until slightly tender and slightly translucent. Add the garlic and cook for about a minute, then add the chicken broth, lime juice, ground coriander, and avocado and bring the mixture to a boil, stirring occasionally. Pour half of the mixture into a food processor and blend until smooth, then pour into a separate bowl. Pour the second half of the mixture into the food processor and blend until smooth. Pour all of the blended mixture back into the pot used for cooking and cook over medium heat until bubbling just slightly and hot all the way through. Serve in bowls with a dollop of the sour cream-adobo mixture and a sprinkling of adobo on top.

This soup is incredibly creamy, velvety, and rich, with hints of lime and coriander that add a subtle pop of flavor. The adobo seasoning, which is made with cumin, Mexican oregano, and a few other herbs and spices, adds a kick of heat and a savory earthiness to the cool sour cream, which is delicious swirled into the soup. This would be the perfect start to a Mexican-themed meal and it could easily be turned into a light, creamy dip for a side quesadillas or fried tortilla strips. 

Recipe: Coconut-Lime White Chocolate Truffles

When I made the "Cowboy Caviar" yesterday, I saved the zest from the limes I used to flavor the dish with the thought that I'd make mini lime cheesecakes today. Plans changed, however, when I found this recipe for white chocolate truffles infused with lime and rolled in sweetened coconut. I changed the recipe a bit to create a more intense lime flavor and the results were creamy, decadent truffles with a punch of lime, coated in a beautiful mix of pure white shredded coconut and bright green lime zest.

Serves/Yields: 12-20 truffles (depending on how big you make them)
Prep. time: 10-15 minutes, plus the 4 or more hours required to let the white chocolate mixture chill
Cooking time: Just a few minutes required to bring the cream to a simmer twice
Difficulty: Easy

Ingredients

• 1/3 cup and 1 tbsp. heavy cream
• Zest of 3 limes (keep the zest of the third lime separate from the zest of the other two limes)
• 1 tbsp. fresh lime juice
• 9 ounces white chocolate chips
• 4 tbsp. (1/2 stick) unsalted butter, cut into small cubes
• 1 cup shredded sweetened coconut
• A pinch (seriously, just a tiny bit) salt

Directions
In a small pot, combine the heavy cream and lime zest and heat over medium high heat until the mixture begins to simmer and bubble around the edges. Remove from heat and immediately cover the pot with a lid and let the mixture steep for 10-15 minutes (this will allow the lime zest to infuse the cream with its flavor).
In the meantime, add the white chocolate, butter, and pinch of salt to a microwaveable dish and heat it in the microwave for 1 minute.
When the 10-15 minutes of steeping is over, remove the lid from the pot of lime zest and cream and bring the mixture once again starts to bubble around the edges. Remove the simmering mixture from heat and stir in the fresh lime juice. Pour the cream mixture through a strainer into the bowl of white chocolate and butter and, with a spoon, press the lime zest against the holes of the strainer to push through any last bit of lime juice. Whisk together the cream and white chocolate mixture until it is smooth and creamy. Cover the dish with a tight-fitting lid or plastic/cling wrap and place in refrigerator to chill, for 4 hours or more (the chocolate must be chilled in order to be easily handled when rolling it into truffle ball shapes later).
While the mixture is chilling, finely chop the coconut (by hand or with a food processor) and add the zest of a third lime to the mixture. Gently toss the mixture until the coconut and lime zest are well blended.
Once the chocolate mixture has chilled enough and can be handled without melting or smearing easily, use a teaspoon to scoop out some of the mixture and roll it between your hands until a small ball forms (about 1 inch in size). Repeat until the mixture is gone—you should be able to make at least 12 truffles (the original recipe said it would make 12, but I managed to make 21, and they were still a good size). Roll the truffles in the coconut and lime zest mixture and serve.
Keep in an airtight container in the fridge. Best served at room temperature.

These truffles are incredibly creamy and rich and the coconut and lime zest coating add texture. The intense lime flavor is so summery and fresh and the white chocolate makes these truffles very sweet.