Bite this Book: Absolutely Avocados (giveway)

Welcome to Bite This Book! Each month, I feature a cookbook of my choosing, host a Q & A with the author, and then give you a chance to win a copy or two. It’s Bite This Book, good reads on Simple Bites.

If I wasn’t particularly enthusiastic for a weekend Cinco de Mayo celebration, I am now! I’m holding Gaby Dalkin’s beautiful new cookbook, Absolutely Avocados, and each recipe is a nudge to invite some friends over and get cooking.

Gaby’s love of fresh ingredients and California cooking style comes through loud and clear with dishes like her Sweet Potato and Avocado Burgers, and the Cumin-Dusted Mahi-Mahi Tacos. I love that many recipes are healthier versions than their counterparts such as the Avocado Lobster Roll and the – yep, that’s right – Avocado Chocolate Chip Cookies.

Oh, and did I mention the entire chapter dedicated to guacamole? I’m working my way through that one first.

Read on for a super fun interview with Gaby and a chance to win a copy of Absolutely Avocados.

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Avocado Egg Salad Lettuce Wraps with Bacon (paleo, dairy-free)

Avocado Egg Salad Lettuce Wraps with bacon on simplebites.net

Was your Easter lovely? I hope it was. And now it is April? Gracious, I’m so ready for spring, thank you.

Today’s post is going to be quick. I’ve got the family around on this holiday Monday, and we’ve got all sorts of plans that don’t involve mama working. Heehee.

We only dyed a few Easter eggs last weekend, using blueberries for a light purple hue that matched the simple grape hyacinth table centerpiece. Then to use up the boiled eggs, I made these avocado egg salad wraps for a quick lunch.

The flavors were inspired by my favorite Guacamole Deviled Eggs, but these wraps are much faster to put together. You can leave off the bacon for a vegetarian version or spread the mixture between two toasts for a more traditional egg salad sandwich.

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Traveling in Mexico: What we ate (Recipe: Guacamole Deviled Eggs)

Guacamole deviled eggs

I feel like I got the more technical information off my chest in my last post on traveling with kids in Mexico; so now we can get down to the really good stuff: food! I’m dying to talk taco and tequila, as we ate and drank our fair share during our two week stay. It’s kind of what our family does when we get together.

As I explained to Tsh in a recent Homefries podcast, my siblings and I bond best in the kitchen. We’re a family who cooks together, then sits down around a table to continue the conversation.

Here’s a look at how we ate, and a few recommendations for our favorite places in and around Lo de Marcos and Sayulita.

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Pea Plant

Salute Spring! Peas (Recipe: Pea-camole)

Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season. Written by Megan of Stetted.

Peas make me optimistic. After a cold winter, they’re the first of the spring plants to push through the dirt and begin reaching toward the sun. Once the tendrils start their grab, they’ll climb as high as you let them, only stopped by the limit of your trellis. They are harbingers of things to come, with lovely white blossoms leading the way for plump green pods.

If I had known how sweet and crunchy fresh peas could be when I was a child, I probably would have not shunned them as I did, choking down only what was necessary to be able to leave the table.

My son has no such qualms about peas. He gobbles them up as soon as they’re shelled, leaving the possibility for even attempting a recipe almost impossible. I can’t fault the kid.

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Michel’s Super Bowl Guacamole Recipe (vlog)

On Sunday afternoon, Danny and I will gather at his father’s place and watch the Super Bowl with as many of his seven other brothers as are in town. There’s also a handful of grandchildren, family friends, wives and girlfriends who help push the numbers well into the twenties, but there’s always plenty of food to go around.

Full confession: I’m not a huge football fan. The Super Bowl is about the only game I sit through all year, and that is mostly because of the company — and the food. For years, my brother-in-law, Michel, has been bringing a massive bowl of guacamole that, together with a few bags of tortilla chips, keeps the gang of us happy until half-time. It always keeps me coming back for more, and with avocados in season right now, guacamole is ideal Super Bowl party fare.

It wasn’t until recently that I discovered Michel’s guac had a secret ingredient, and of course when I did, I knew I had to share it with readers. It is an absolutely brilliant addition that makes for a healthier guacamole and helps stretch it out. And when you’re making dip for twenty people, anything that stretches avocados is a good thing.

Michel agreed to do a demo just for you, my readers, so hit the jump to watch our fun vlog, and learn about the secret ingredient that now goes into all my guacamole.
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