Tuesday, February 17, 2015

Avocado Taco's

Avocado Taco's 

When I first moved to US almost couple of decades ago, it truly was a cultural shock. Unlike today where every component of living can be mapped with the help of technology and social media, it was learning and adjusting every day. 
For the first couple of months every day was a something first, my first ride in train, my first library card, my first attempt at driving test( no guesses for how many times I had to take a test to get my license). Thinking back and reminiscing  “Everything First” days makes me so nostalgic, those days were filled with either/or excitement, triumph’s, experiments and learning. Cannot imagine how we survived without Google, Cellphones or Facebook and those expensive calls to India which were always rationed. 
Come one more year I would have spent my life exactly half in India and half in US. Time did fly by very quick and I have enjoyed every step of the journey so far and can’t wait to see what is in store ahead. A part of becoming Americanized and adjusting was adapting to various cuisines.  California and Bay Area in specific is a melting pot, Californian’s enjoy high quality and fresh food. The abundance of fresh produce and the ease of access make us very pampered and not to mention the Sunshine. 

Today’s recipe was inspired by the fresh Haas Avocado’s at the local store. Creamy, delicious and oh so nutritious. Spread the creamy Avocado on a whole wheat toast and sprinkle with fresh pepper and salt, boy my kind of snack any time.

Very easy to prepare and makes for an healthy snack or an appetizer. Recipe was inspired by here 

Ingredients Makes for about 10 mini sized Taco's
Whole wheat Tortilla's  or I used whole wheat Lavash bread
1 large ripe Haas Avocado
cup of Humus, I used spinach & feta humus ( you can substitute your favorite flavor) 
1/2 cup shredded Parmesan cheese
sriracha sauce
flavored oil such as garlic oil
sea salt 
fresh pepper
cilantro for garnish
 
Process
1. Warm Tortilla/ Flat bread slightly over the  pan on both sides
2. Cut Tortilla/ Flat into disks using a cookie cutter/pizza cutter
3. Slather Humus and lay a slice of Avocado on the top
4. Drizzle with garlic oil, generous Sriracha sauce, salt and pepper
5. Garnish with shredded cheese

7. Fold the disk to make a taco,sprinkle with fresh lemon juice and garnish with fresh cilantro and serve.
8. Fresh made Salsa makes for a perfect accompaniment
9. Perfect bite size makes it easy to eat and serve. Can't stop at one guaranteed 

This can make a perfect make your own Taco appetizer for your next party, serve multiple flavors of Humus, breads and various toppings, sauces and fresh slices of Avocado's for your guest to make their own creations.

So much healthier and better than your fried and run-of-the-mill appetizers.

Try it my dear readers and let me know what you think....

Tuesday, February 10, 2015

Flaky, Utterly Buttery, Delicious And Super Easy Cinnamon Rolls

Flaky, Utterly Buttery, Delicious And Super Easy Cinnamon Rolls 

We like many other families in the valley are always on the go. There is always a deadline looming, always some  project due, some exam to prepare and always, always a never ending task list. If you have lived in the bay area and are raising kids I see you nodding in harmony. As crazy and quick the weekdays passes by our family over the years have developed a Sunday morning ritual.
Usually or most Sunday mornings, all four of us head to our local bakery for breakfast. Its the usual for me and my husband, coffee and bagel and kids change it up every time. Over the last few visits both my boys started loving the huge cinnamon rolls slathered with frosting, gooey and delicious.
And when I saw a recipe for Quick & Dirty Cinnamon roles at Joy the baker, I knew I had to give it a try.

This is my adaptation of the original recipe. You can find step by step instructions of the original recipe here 
Ingredients

For Dough
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk

For Filling

6 tablespoons unsalted butter, melted
3/4 cup store brought cinnamon sugar )if you would like to make it home mix 1/2 cup sugar with 3/4 tbsp ground cinnamon)
3/4 teaspoon unsweetened cocoa powder
pinch of salt
1/3 cup semi sweet chocolate chips

For Glaze
1/2 cup of condensed milk thinned with a 1 tbsp of sugar ( As I said its the easy version)

Process
1.In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.
2.Place sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate, foam, and froth.




3. Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or hand beaters with the dough hook attachment and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands.


4.Cover the bowl with plastic wrap and allow to rest for 10 minutes.
7.Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
Spread with about 4 tablespoons of butter.
8.In a small bowl stir together cinnamon sugar, cocoa powder, and salt.
9.Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.Slice into 6 pieces.
10.Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8x8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.


11.While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.
Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling
12. Remove from oven and douse with condensed milk mixture and melted butter.
Serve them hot or at room temperature
Cinnamon rolls come out flaky, buttery and delicious. Serve with warm milk or hot coffee.

Pamper your loved ones with breakfast in the bed this Valentines Day with these rolls some hot coffee and lots of LOVE !!

Happy Valentines Day !!!

 
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