I think she mashes up the avocados with a little mayo, and she adds salt and garlic powder. That’s how I do my avocado toast, only no mayo; just avocado, salt, and garlic powder.
Crush a cardomom pod into a pitcher and add hot water and tea. Cinnamon and cloves are also good in that. Or just boil it to make the house smell amazing. I find it makes iced tea taste sweet without sugar.
Another vote for the rice pudding (for the cardamom); a heavenly dish!
That’s almost exactly the guac recipe from Jack White’s concert rider (though he also demands diced vine-ripened tomatoes added to his).
Not a disagreement, just a specification-- spices in whole seed form keep their flavor a lot longer than preground spices. That’s why it’s best to buy spices in whole form and ground when using them, if at all possible. So @Shoeless ’ cardamom pods may still be alright.
I was gifted an enormous jar of dried oregano. I use it a lot, (but I wish it was catnip so I could make some cat toys!).
Last weekend I bought a quart of buttermilk for making biscuits. I only used 3/4 cup in the biscuit dough, so I have a bunch left over. What else can I do with it, besides pancakes?
Great for the breading for fried chicken.
If the challenge is to make something with all three (and nothing else) I have no idea. The only use I can think of for the avocado is making avocado dip. Tomatoes and red onion are great for most sandwiches, and a few thick slices of tomato are always good with breakfast eggs along with the usual other fixings. Tomato and red onion are also good additions to homemade or frozen pizza.
Tomatoes would absolutely be a great addition but his spousal unit wants fewer ingredients. But sure…toss some diced tomatoes in there if you want. That’d be great!
Use all three, and anything else. But (for my ingredients) not guacamole or on sandwiches. Other posters will have other ingredients and preferences.
It’s avocado season here and our tree just keeps on dropping more, so we have way too many. I can’t even give them away, because everyone else is trying to give me their extra avocados.
Guac from simple to lavish is good, and so is avocado toast, but one can only consume so much. I freeze a lot of avocado, either mashed, sometimes mixed with lime juice, or full-on guacamole or just sliced.
My search for other ways to use avocado brought me to this recipe, one of many available on line for avocado chocolate bread. I made it with finely grated kabocha instead of zucchini, because we have tons of that from our garden too, and instead of chocolate chips I used chocolate I’d just made from our cocoa pods.
It was good, I guess, but awfully rich, even though the chocolate wasn’t TOO sweet (I made 70% dark chocolate). I won’t make it again.
Well, I for one love using buttermilk as a soaking liquid for protein, especially chicken, because it adds a good bit of tangy flavor even if I’m not going for a fried exterior. Soak the chicken type you like in buttermilk, a bit of salt and pepper, and a generous dollop of a decent mustard for a few hours, then a dredge of seasoned flour and into a cast iron skillet with just a bit of melted butter mixed with oil, and pan fry it. You can do something similar with pork, but there after the soak I normally roll it in panko and bake it, serving with a cream sauce or hot sauce.
Or, as you touched on, you can use it in almost any baked good you want to add a bit of twang too. I like it in scones, cheesy biscuits, and even a touch in homemade poundcake where it offsets some of the excess sweetness.
My first thought was an option for avocado brownies, but it looks like your chocolate bread is about 90% the same, and I agree, it’s super rich and would have advised using a similar cacao level. For me, my years of living in the southwest speak to adding copious avocado directly to Mexican style dishes, though not as guac. Sliced avocado with a bit of lime to prevent browning is a wonderful addition to tostadas, stacked (!) enchiladas, or (something I’ll be doing in a week once the chill really sets in) to a made-from-scratch posole.
In addition to the previous recommendations, although possibly less in the spirit of the thread, you can freeze the leftover buttermilk for use in future cooking or baking. Freeze in 3/4-cup quantities and you can just pull one out next time you want to make biscuits.
Also, a mix of buttermilk, plain yogurt, a bit of simple syrup and fresh or frozen fruit, such as mango or strawberry, makes an awesome lassi/smoothie drink. Yum!