Avocado 101

The most common type of avocado is Haas, notable with it's almost black, pebbled skin.  The other type most often available to the consumer is Fuerte, a smooth-skinned green avocado that is usually taller and more slender than the Haas.  I definitely prefer the Haas, because it's nutty flavor is more consistent, and it ripens better.

Depending on availability, I would use either variety, it is such a delicious food.

When purchasing avocados, do not overlook the value of the small size. 

Whatever the size, choose fruit that looks unblemished, with a rounded look on the surface.  Also check to see if the stem piece is still in place.  If the stem drops out, the avocado is soon a goner.  Deep dimples or dips are another sign the avocado is over-ripe, an indication that the surface is collapsing.

A perfectly ripe avocado has a slight give to the touch.

The smaller fruit usually has small a pit, so you are getting a lot of deliciousness for your money.  It is also just right for serving two people.

The flesh from  the larger avocado pictured at the beginning of this post weighed 8 ounces.  The flesh from the smaller avocado weighed 4 ounces.  The larger one cost a dollar, the smaller one cost twenty-five cents.  The ratio of weight to cost means the smaller one cost twenty-five percent of the larger one, and had fifty percent of the yield.  It is definitely the better buy.

Of course if you are making a large batch of guacamole, the regular or large sizes work well.  

Avocados can ripen in the store or at home, so time your purchase according to your needs.  If you buy a bag of avocados at a warehouse, you can hold or delay the ripening process by refrigeration.  Take out the amount of fruit you need, and let it complete the ripening process for a day or two after you have removed it from the refrigerator.  I have successfully delayed ripening for up to two weeks in the refrigerator.  They may last longer but they can go bad if refrigerated too long.

Begin preparation by cutting around the center of the ripe avocado.

Once the knife is inserted, keep it steady and turn the avocado to complete the cut.

Twist the halves gently apart.  There were bruises on both sides, so I cut them out.  They don't taste good, and were in my way!

I also cut along the stem end, to free the surrounding flesh of the fruit.

Leaving the fruit still in the peel, slice through to the skin of the fruit (not yours!)

If you want dices, then cut the other way.

Gently release the skin from the fruit with a spoon, turning the avocado as you go.

It will probably stay on the spoon, so just lift out those slices or cubes.

Put them on a serving plate, or put them directly where they belong in guacamole, sandwiches, salads, or garnishes.

Remove the pit from the other half by smacking the knife right into the pit.  Wiggle the knife to loosen the pit, and the job is done.  Be sure to keep your hands well away from the knife.

As demonstrated, a knife and spoon are all you need to prepare an avocado.  Here is a wonderful tool that will make the process even faster.  It is worth buying if you use a lot of avocados and if you have the storage space.

Place the tool against the end of the avocado and scoop as you pull.

In one scoop, you have a sliced half an avocado.  Scoop crosswise to dice

To keep the fruit from turning dark, spray with Pam. 

A coat of Pam works well with prepared guacamole, too.

Guacamole freezes well, so if the whole bag of avocados from Costco ripens at once, make a big batch and freeze in conveniently-sized containers.  I like to scoop out the halves with a spoon, then use a potato masher to prepare the guacamole.

Avocados are great in salads, sandwiches, dips, guacamole, and as garnishes for soups.  A bacon, lettuce and tomato sandwich is embellished to perfection with a few slices of avocado.  

Our family's favorite way to use an avocado is to spread the soft avocado on toast.  My husband and I disagree on the choice of bread and whether to butter the toast.  So I will settle the question by stating:  whole wheat toast, no butter, and mashed avocado with salt is a delicious, guilt-free treat!

Effective "Short-Cut" for Grape Tomatoes

Grape tomatoes are easier to store than other types of tomatoes.  Uncut grape tomatoes can sit on your counter for at least a week, However, grape tomatoes are usually too large to eat in one bite.
 

These are almost the size of small plums.

Slicing each tomato in half is a tedious task.  Instead, place tomatoes on a small plate with a shallow rim..

Place an identical plate on top.  Using a sharp knife, begin slicing through the slot between the plates.

Keep a firm hand on top to keep those little red beauties where they belong.

Voila, when you remove the plate, they are all neatly sliced.  I have seen this basic idea all over Pinterest using plastic jar lids.  That may work for some, but I don't like the floppiness of the plastic lids.  It feels like you are slicing between two pieces of bread.  With the rigid plates, the tomatoes are sliced in one clean sweep.

Sliced grape tomatoes are great in scrambled eggs, salads, pitas, pastas, even sandwiches. 

Mushrooms: Preparing, Cutting and Storing

Mushrooms are delicious in so many ways, and yet perishable.  They are a better buy at the warehouse stores than at grocery stores, so go ahead and buy 2 pounds at a time.  Prepare them and freeze after they have been sauteed.

Wipe each mushroom gently with a dry kitchen towel to remove any debris.  Washing is not recommended because the mushrooms will absorb water very quickly under the tap.

Place on a good quality egg slicer. 

In a few seconds, about ten perfect slices of mushrooms appear.

Within minutes you have the entire two pounds of mushrooms ready for the frying pan.

Drizzle about 3 tablespoons of cooking oil into the skillet, then add the mushrooms.  See how nicely they fit into the pan?

The delicious aroma will soon encourage you to stir as you go about your other kitchen duties.

When the mushrooms are cooked to your liking, cool them off the stove for a few minutes, then scoop them into sandwich bags.  This scoop measures 1/4 cup, a perfect size to add to your recipes

From the 2 pound Costco pack of mushrooms, the yield is 2 1/2 cups of sauteed lusciousness!

The 1/4 cup baggies of prepared mushrooms are perfect to add to scrambled eggs, soups, casseroles, sauces and stir frys.

Preparing Romaine Lettuce

I love the hearts of romaine packages available at the warehouses and at some grocery stores.  They add so much flavor to any green salad.  They are a great value.  Admittedly,  six heads of lettuce is a lot to deal with.

However the good intentions, how vivid the dreams of serving the family salads for lunch and dinner, those six heads can remain in the crisper,turning the lettuce into a nightmare.
 
The ruined abundance of bad lettuce drives people to purchase expensive specialty salads at the grocery store.  Incidentally, many of those prepared salads that come ready to serve four people, cost as much as the 6-head beauty pictured above!

An even worse scenario,  salad could be crossed off the menu!

Don't procrastinate.  Resolve to prepare the  lettuce as soon as you are home from shopping.

Remove the core with a knife, making two V-shaped cuts.

Holding the leaves together, wash the outer leaves thoroughly, then rinse the area where the core was removed.

Using a clean, empty dishwasher, spear each head upright in the upper rack to drain the lettuce.  There is plenty of room for all six heads.  Let it drain at least an hour, I have successfully left it for two.  You can continue putting groceries away while your lettuce is draining.

This method eliminates the need to use a salad spinner.  If you prefer a salad spinner, go right ahead.  (pardon the pun)

Lay two or three heads of the drained romaine parallel on your cutting board.  Slice lengthwise down the center of each one.

Holding the heads steady with your left arm, slice the lettuce across the other way.  You can put the lettuce, clean, dry and prepped, into gallon sized ziploc bags along with a paper towel.  These will stay quite well for about a week.  And it is easy to include salad often in your meals if you have the lettuce ready to eat.  In case you want to store the lettuce longer, here are directions for sealing them in canning jars:

You will need 4 half gallon size canning jars.  Place a half a paper towel in each jar.  They are easier to put in place if you push the squares into the jars using a long-handled spoon or small ladle.  

To fill the jars, use a canning funnel.

I like to put one whole head of romaine in one of the jars, just to have leaves on hand for hamburgers, sandwiches, or to finely slice for tacos, etc.  The other three jars will hold all five of the other heads.  Now for the sealing: 

Removing the oxygen keeps the lettuce fresh for a longer period of time.

Did you know a food saver sealer usually comes with an attachment that seals canning jars.?  Place the lid on top of the jar.  Do not use the ring while you are pumping air out of the jar.  Mine did not come with a sealer, but had an attachment built in.  We ordered the missing parts on Amazon.com,  The sealer comes in wide-mouth or regular size for canning jars.

It is worth finding space in your fridge for the luxury of lettuce ready-to-go.

Newsflash from the folks at FoodSaver:   
How to open a mason jar so that the lid can be reused
When opening a mason jar, wedge a spoon between the jar lid and the highest part of the threaded rim.  Twist gently to release the vacuum.  When opened this way, the mason jar lid can be reused many times.

Green Beans for Five or Fifty

This method is the easiest way to prepare green beans.

Oven Roasted Green Beans for Five

 Begin with a bag of frozen petite whole green beans, or purchase fresh ones.  The prices vary according to season.  I cannot tell the difference after roasting, so choose whichever is the lowest in price.  The advantage of frozen is that you can have them on hand.

Place the string beans in an oven-proof dish.  Allow about 2/3 cup of beans per person.

Drizzle about a tablespoon of olive oil over the beans.

Salt and give a quick stir.

Cover with a tight lid.  Foil is fine.

Bake in a 350 degree oven for 1 hour.

Stir and serve the beans.

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Oven Roasted Green Beans for Fifty

If preparing food for fifty, you will want to have this recipe.  With very little fuss, a veggie side dish can be roasted while you are preparing the rest of the dinner.  For Easter, I invited fifty close family members to dinner, and the roasted green beans were a hit.  With sliced ham and potato casserole most of dinner was baked in ovens.  Roaster ovens could be used if oven space is limited.  By assigning out a fresh fruit salad, homemade rolls and sheet cake for dessert, the food was simpler than the logistics of seating 50 people indoors!

A five pound bag of frozen green beans will serve 25.  Buy two bags for 50.  A 5 pound bag will fit into a standard commercial steam pan.  So you will need two steam pans.  You could use foil steam pans, but it will take 4 disposable steam pans to handle the two bags of string beans.
 

A standard 11 by 14 inch pyrex pan holds up to 15 servings of beans, depending on how full the pan is.  Again, calculate about 2/3 cup per serving.

Drizzle olive oil over the beans.  With that many beans, there is no need to measure, just a light drizzle will be fine.
 

Lightly salt the beans, and then slightly stir.

Cover with a lid if you have one, but foil works just fine.

Bake at 350 degrees for at least an hour and a half.  Turn the oven down to 275 degrees at that point, to keep the green beans warm until serving time. 

Stir the beans just before serving.