Alphabet Soup "A"

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Alphabet Soup "A"

Welcome to the "A" issue of Alphabet Soup!

"A" Is For AVOCADOS

Which ones? Look for Hass avocados, the pear-shaped kind with a pebbly skin ranging in color from dark green to almost black. They carry a "product of Mexico" label. As for taste and texture, they�re satiny, rich tasting, divine!

Why? Considered the ultimate by chefs, avocados from Mexico have been flourishing in the lush countryside of the Michoac � n region for thousands of years. The mild climate and rich volcanic soil provide the ideal growing conditions for premium avocados and also enable producers to harvest avocados throughout the year. A rigorous quality assurance program ensures that all avocados exported to the United States is in excellent condition.

Is it ripe? Color is one clue - the skin of a Hass avocado darkens as it turns ripe. Softness is another: Holding the avocado in the palm of your hand, gently apply pressure. If it yields, it�s ripe and ready to use. Keep firm avocados at room temperature until ripe; placing them in a closed paper bag speeds up the process.

From Our Cookbook: Avocado Quesadillas | Avocado Dip | Campbell's� Chicken Fajitas | Hamburger-Rice Skillet | More Recipes!

Now what? If your avocados are ready before you are, refrigerate the ripe ones until you need them. To keep a cut avocado green, cover the surface with plastic wrap.

Where are Mexican avocados sold? They are available in every state except California, Florida and Hawaii; beginning in 2007, they will be shipped to those states as well.

When�s the season? Avocados from Mexico are blessed with an "endless season"! You can buy them 24/7.

Click here for Printable Version!

Win family DVDs, CDs, toys and much more!

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"A" RECIPES

APPETIZER PICK
Antipasto Pull-Apart
Printable version

SOUP PICK
Autumn Soup
Printable version

BREAD PICK
Asiago, Apple & Rosemary Bread
Printable version

CASSEROLE PICK
Alpine Chicken Casserole
Printable version

KIDS IN THE KITCHEN
Apple Oatmeal Bars
Printable version

PASTA PICK
American Chop Suey
Printable version

"A" Is For AVOCADO

RECIPES: Avocados From Mexico 24/7

There�s no doubt, Americans are having a love affair with Mexican food. According to The National Restaurant Association, it�s one of the most popular cuisines in the country. And avocados from Mexico are a critical component in this favorite South-of-the-border cooking. Sensuously smooth, they add rich flavor and luscious texture, enhancing many traditional dishes as well as updated and new creations.

Now there�s great news for Mexican food lovers nationwide! Before 2005, avocados from Mexico were imported into just 31 states and available only from October 15 th through April 15 th. Starting February 1, 2005 these high-quality avocados are in stores throughout the year in 47 states (excluded are California, Florida and Hawaii)�this is the beginning of the "endless season" for Mexican avocados!

"Whether you�re a chef like me or a home cook, having a consistent supply of these perfectly creamy avocados will encourage you to use them more often," says Barbara Sibley, the chef-owner of La Palapa in New York.

To discover the "round the clock" potential of fresh avocados, let these avocado recipes carry you happily through the day. In place of the standard cold cereal, sit down to a breakfast or brunch of Huevos a la Mexicana , a tasty scramble of eggs with a zesty blend of tomatoes, avocados and chiles. Enjoy it as our Mexican neighbors do, with soft warm tortillas and a helping of refried beans. In a rush? Just tuck the eggs and beans into a tortilla, and head out the door.

For lunch or snacks, there�s a choice. Hearty Pork, Avocado and Black Bean Salad (photographed) is bursting with vibrant colors and good flavors, and takes only minutes to toss together. If a hot meal fits your plans better, warm up to Avocado and Refried Bean Molletes , a satisfying open-faced sandwich made Mexican style with luscious avocados, refried beans, salsa and melted pepper Jack cheese.

Mexican-Spiced Chicken with Avocado Salsa (photographed) is a recipe that gives fresh life to familiar dinner fare. Taco-seasoned chicken cutlets are fanned artfully and topped with a great-tasting yet very simple sauce made with fresh avocado and prepared salsa - impressive and unbelievably easy.

Choose a ripe avocado by gently pressing with your thumb - if it yields slightly, it�s ripe. At room temperature, firm avocados will ripen in a day or two. To speed up ripening, store avocados in a closed paper bag. Open an avocado by cutting in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and pull it out. Scoop out the flesh with a large spoon or cut it into dice while still in the skin before scooping into a bowl.

Hass avocados from Mexico rock from a nutritional point of view, too. Like olive oil, they contain the monounsaturated "good fats" recommended as part of a heart-healthy diet. In addition to supplying potassium, they are good sources of folate, fiber and vitamin E. All that and just three grams of carbohydrate for a typical serving.

HUEVOS A LA MEXICANA
Prep:10 minutes Cook:15 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled
2 tablespoons vegetable oil, divided
1 cup chopped onion
2 cups coarsely chopped ripe tomato, (about 1 large)
1 to 2 serrano or jalape�o chilies, finely chopped*
8 large eggs, lightly beaten
1/4 teaspoon salt

Cut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside. In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes. Add tomato and chilies; cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl; stir in the chopped avocados. In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes. Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices. Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices.

YIELD: 4 portions

* For less heat, remove the seeds and veins of the chiles.

Favorite Mexican ingredients, including rich
and creamy avocados, are tossed together
in minutes to make a satisfying salad

HEARTY PORK, AVOCADO AND BLACK BEAN SALAD
Prep: 15 minutes

2 fully ripened Mexican avocados, halved, pitted and peeled1 ripe tomato, diced
1 can (15 ounces) black beans, drained and rinsed
1 cup peeled jicama or celery cut in strips
1/3 cup crumbled queso fresco or mild feta cheese
1/4 cup chopped cilantro
1/2 cup prepared red-wine or Italian salad dressing, divided
12 ounces cooked, sliced pork or chicken

Dice 1 avocado and slice remaining avocado in thin wedges; set aside. In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.

YIELD: 4 portions

AVOCADO AND REFRIED BEAN MOLLETES
Prep: 8 minutes Cook: 7 minutes
2 fully ripened Mexican avocados, halved, pitted and peeled
1 loaf French or Italian bread (16 inches)
1 can (16 ounces) refried beans
2 tablespoons thinly sliced green onion (scallion)
1/2 teaspoon ground cumin
4 ounces pepper Jack cheese, shredded (about 1 cup)
1 cup chopped ripe tomato (about 1 medium)
2 tablespoons chopped fresh cilantro
2 teaspoons lemon juice
Salt and ground black pepper to taste

Preheat oven to 450�F. Slice 1 avocado and chop remaining avocado; set aside. Slice loaf horizontally in half; pull some of the bread out from each half to make a slight cavity. Place bread shells on a baking sheet. In a bowl, combine beans, onion and cumin; spread onto bread. Arrange avocado slices over bean filling. Top with cheese and bake until the filling is hot and cheese has melted, 5 to 7 minutes. In a small bowl combine chopped avocado with tomato, cilantro and lemon juice; season with salt and pepper. Serve sandwiches topped with avocado-tomato salsa.

YIELD: 4 portions

�

Luscious avocados from Mexico paired with
prepared salsa make a super-easy flavor-packed
topping for taco flavored chicken
�

MEXICAN-SPICED CHICKEN WITH AVOCADO SALSA
Prep: 10 minutes Cook: 15 minutes
4 skinless boneless chicken breast halves (cutlets), 6 to 8 ounces each
2 teaspoons prepared taco seasoning blend
1 tablespoon vegetable oil
2 fully ripened Mexican avocados, halved, pitted and peeled
1 jar (16 ounces) tomato salsa

Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; saut� until well browned on both sides and cooked through, about 15 minutes. Meanwhile, chop one avocado and cut remaining avocado into 16 slices; set aside. Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado. On 4 dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and, if desired, cilantro sprigs.

YIELD: 4 portions

CLICK HERE FOR MORE RECIPES!

"A" In The Kitchen

Awesome Applesauce Loaf
The marvelous smell of cinnamon baking in the oven is like no other. It's spicy-sweet aroma wafts through your kitchen and through the rest of your house causing family members to come and ask "Whatcha makin'?" Makes me smile just thinking about it.

Read more...

Artichokes
You will want to choose an artichoke that has tight leaves, one that is heavy for its size, with a deep green color and when the leaves are rubbed together, there should be a squeaking sound.

Read more...

Alien Vegetables
How often has this happened to you. You go food shopping. You're planning out the week's meals in your head. You enter the produce aisle and feel overwhelmed by the bewildering array of vegetables.