Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

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    Stretch: Thurs at 10:15 am

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    I am also available for private Nia / yoga / Personal Training!

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Archive for the ‘Food’ Category

Artichoke Chicken and Chickpea Pasta

Posted by terrepruitt on April 2, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI have been out of town the last two weekends.  So our fridge is looking pretty bare.  I didn’t know what to cook for dinner tonight.  I didn’t want to go out to get something from the store.  I was thinking I could use chicken and add it to rice or pasta.  I was thinking I had a jar of sauce, but when I looked in the pantry I didn’t see one.  But I did see a jar of artichoke hearts.  I was thinking I would add them to the chicken.  Then I thought I would also use a can of chickpeas.  I love the richness that chickpeas adds.  So sometimes out of necessity you come up with an easy recipe of things you have on hand.

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Artichoke Chicken and Chickpea Pasta

1 can of chickpeas/garbanzo beans
1 can of chicken
1 1/2 cups chopped artichoke hearts
3/4 teaspoon Nutritional yeast
Salt
Pepper
Garlic salt
Cheese*
Butter
Pasta

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Drain the chicken, then add it to the pan.  Sprinkle the chicken with garlic salt. Stir up the mixture and cook the chicken a bit.  Canned chicken is already cooked so it doesn’t need that long in the pan, or that high of a heat.  At this point I turned the heat down.

Add the chopped artichoke hearts.  Cook everything until it is hot.

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Once the pasta is cooked to your liking, drain it, then put it on a plate with some butter.  Sprinkle 3/4 of a teaspoon of Nutritional yeast on the pasta.  Then put the chicken mixture on top of the pasta.  Add pepper if you would like and more garlic salt if you feel it needs it.  Grate a small amount of cheese on top.

*I would have liked to have used Parmesan, but all I had was a Cheddar Monterey Jack blend.

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I think this was pretty good.  It is very rich with the beans and the artichokes.  It is super easy.  It was nice because the artichokes gave it a flavor that we don’t always have.  So it was a bit different for us.  I really liked it.

I was going to add some Kalamata olives, but I decided not to.  What do you think?  What kind of pasta would you use?  Now what do I do with the rest of the jar of artichoke hearts?

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An Easy Yummy Recipe: Taco Pie

Posted by terrepruitt on February 21, 2018

One of my yoga students gave me a recipe. The title sounded good and as I started reading the ingredients I was thinking it sounded good until I got to the cream of mushroom soup. It just sounded really odd to me to add cream of mushroom soup with the other ingredients. I told her that, but she assured me that it was really good. She said that the dish is a hit whenever she takes it somewhere. She said everyone likes it when she makes it. So, I trusted her. And decided to try it.  I am always looking for new recipes to try that are easy. This one looked really easy. It doesn’t have that many ingredients and it had the potential to turn into a staple. So I tried her recipe to Taco Pie.

Since I so often use my blog as my recipe book I am documenting this recipe with some of the changes I made and how I will make it in the future. I will explain below the changes I have (or will make) and why below the recipe.

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Taco Pie

1 Tablespoon coconut oil
1/4 of an onion
1 lb ground turkey or ground beef
salt
garlic powder
cumin
12 ounces enchilada sauce
1 bottle taco sauce
20 ounces cream of mushroom soup
1 dozen corn tortillas
2 to 4 cups grated Monterey Jack Cheese (or Mexican Cheese)
1 can sliced black olives

Preheat oven to 325° F.

Heat the oil in a large pan. Chop the onion, then add the onion to the pan. Cook until translucent. Add the meat (crumbling it as you cook it or crumble it into the pan). Salt the meat as you cook it. Sprinkle the meat with garlic powder and some cumin. Not a lot (that is why I didn’t even put a measurement), you are just adding a tad bit of flavoring to help layer the flavors, but you still want the sauce mixture to be the star. Cook the meat until it is about half done.

Add the enchilada sauce, the taco sauces, and the cream of mushroom soup. Stir until it is all mixed together with the meat. Bring to a boil. Then let simmer over medium heat for about 10 to 15 minutes. Let the sauce flavor the meat.

In a 9X13 baking dish you are going to do layers. First layer is 1/3 of the sauce, then a layer of sprinkled of cheese, the next layer is 6 tortillas to cover the sauce. Then 1/3 of the sauce, a layer of sprinkled of cheese, then six tortillas. Then use the rest of the sauce to cover the tortillas, then cover it with the cheese.

Bake for 30 minutes. Let it sit for 5 minutes before serving. Top with the sliced olives. (If you want the olives cooked then put them on top of the “pie” before baking.)

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I have written before about how I don’t really care for the taste of plain meat. Plain meat to me, is just really not appetizing. So, when I made this recipe I cooked the turkey with chopped onions, as I stated in the recipe. It still was not enough for me. I like layered (or what I call layered) flavors. And to me, the plain meat just tasted plain. It stood out from the sauce. I like everything to meld together. So, the next time I make this I am going to add the spices as I have stated in the recipe.

The original recipe called for two cans of cream of mushroom soup, I used two boxes. That is a difference of four ounces. I did reduce the amount of enchilada sauce by two ounces, but it was still very soupy. All of the meat and sauce leaked out from between the layers and I was just left with stacked tortillas and the sauce on the side. So, next time I am going to reduce the liquids as stated here in the recipe. Not that much, but perhaps with the increased cooking time on the stove top this will help reduce the amount of liquid.

This was really good. As I type it up I am wanting to make it again. Thanks, Judy for this recipe!  And as with any recipe it is fun to add and subtract and make it your own. I thought of adding mushrooms – because I love mushrooms – and/or chilies, but I really love the simplicity of this recipe so I doubt I will be adding much to complicate it, but that doesn’t mean you don’t want to fancy it up.

How does this sound to you? What will you add to it to make it your own?

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Pan Roasted Shishito Peppers

Posted by terrepruitt on February 5, 2018

This post is quite out of season.  Since I received the peppers in August, I am thinking they are a summer veggie, but I came across my pictures of peppers and was wondering about them. You may have heard (by way of reading) that years ago, I decided to get a delivery of an organic produce box. I decided to get the box so that I would get produce delivered to me that I might not – ok, never, that I would never buy. And it worked . . . in the beginning. In the first few years I would sometimes get something I didn’t know what to do with. And that would lead to me trying something new. Way back in the beginning (I actually didn’t realize it had been so long), I received Shishito peppers. I did not know what to do with them. So I did my normal. I roasted them. Although instead of using the oven I pan roasted them.

Not really a recipe, but:

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Shishito peppers
salt
oil

Heat the oil in a pan. Put the pepper in the pan. Saute/roast them until they are slightly browned. Salt them, to taste.

Serve.

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According to myfitnesspal 1/2 cup of cooked peppers has

100 Calories and no fat
50 mg of sodium and 15 g of carb
10 g of sugar and 5 g of protein
LOTS of vitamin C 170% and 80% Vitamin A

No fiber and pretty much nothing else.

Have you every heard of them? Do you cook with them? Do you cook them? How do you prepare Shishito Peppers?

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Artichoke Dip – Easy Party Dip

Posted by terrepruitt on December 18, 2017

Years and years ago I went to a Princess House party . . . . do you know what that is? It is one of those home shopping parties where a consultant brings products to a hostess’ house. The hostess invites her friends over to shop. They place orders for the product and it arrives a couple of weeks later. There are a lot of products that are sold like this. Princess House crystal is one of them. They have other products . . . at one time they had cutlery, cookware, and decorative gifts. Now I am not really sure what their product lines include, but back then I was really into it. My favorite line was their Fantasia line. It seemed more sturdy, to me, than their regular line.  Also one of the sales pitches was that you could paint the plates (or serving dish) on the bottom and that would give you a different look.  I purchased a lot from the Fantasia line.  I have never once painted a piece.  I also had a party one time and I got a china cabinet full of product from that party. Well, back then, when I was buying the crystal and having the parties, one of the ways they would sell the crystal is to have the consultant make recipes IN the crystal while at the party. I have several recipes from those parties that I use or have used often over the years. Recently I had the opportunity to make one of those recipes. I hadn’t made it in a long time — and dang it is so good. But you will see from the ingredients, why it is not an everyday type of recipe. But artichoke dip sure is good.

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The picture is of the actually recipe I got from one of the parties. But I also typed it up here for you with MY slight modifications.

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Artichoke Dip

1 large jar marinated artichoke hearts, drained
1 cup mayo
1 cup grated mozzarella cheese
1 cup Parmesan cheese
1 7-ounce can chopped mild Ortega chilies, drained
garlic salt to taste

After you drain the artichoke hearts, chopped them up. Make smaller than bite sized pieces.

Mix all the ingredients together – either in the dish you are going to bake it in or in a bowl then put it in the dish. You might want to skip the salt all together (if I am saying that, you REALLY might want to skip the salt) because all the other ingredients seem to make this dip salty enough.

Bake in the oven at 350° F for about 15 or 20 minutes. Or as the original recipe says you can microwave it on high for 6-8 minutes (until cheese is melted).

Serve with tortilla chips or crackers.

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- http://www.HelpYouWell.com - Nia Teacher - www.TerrePruitt.com - Teaching San Jose Nia classes, Teaching Nia Classes and yoga classes, South Bay Area, Nia in the San Francisco Bay Area, - Instructor for San Jose City Group Ex / SJCity Fit - YMCA Instructor - Nia Technique

 

I always cut up the artichoke hearts because when you are trying to scoop them up with a chip or a cracker a big chunk of artichoke heart is just too difficult to deal with.

This last time I doubled the recipe (except for the chilies) and used one of my Princess House Fantasia baking dishes! I mixed it, baked it, and served it in the same dish.

Artichoke dip is a really popular dish. It is easy to make and tastes really good. So I am sure you have heard of it. I bet you even have your own recipe. What do you do to make your artichoke dip?

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A Zucchini Post

Posted by terrepruitt on November 15, 2017

I could have sworn I posted about shredded zucchini before but I can’t find that I did. I was looking through my ideas on things to post and I came across this picture of chicken and shredded zucchini in a tortilla. I just snapped it really quick thinking I could share it somewhere, but that I had already written about shredded zucchini. But I guess I have not. Could be because there really isn’t that much to write about it. It is just a different way to prepare zucchini. Instead of slicing it into rounds and steaming it or roasting it, shredded it with a cheese grater. Then you can add it to whatever you want. I know there are a lot recipes for zucchini cakes, like crab cakes. I just found one in my recipe folder that I want to try. But this is even less complicated. Just shred the zucchini and cook it.

I normally cook it in a pan with either oil or butter and garlic salt. I often add it to pasta. That is my favorite way to use it. It kind of gives the pasta a creamy texture. Or sometimes as you can see, I add it to chicken and put it in a tortilla. It is just another way for us to consume vegetables.

Ahhh, I found it. Instead of “shredded zucchini” I called it “grated zucchini”. More accurate, I’d say. Well, in that post (Grated Zucchini is GREAT) I talked about grated zucchini in rice (YUM!) and I added to a turkey concoction. Doesn’t sound like I liked the concoction all that much.  I liked the turkey and zucchini, but not what I made with it. So this is just another way to use the grated zucchini . . . with chicken.  There is also a post Zucchini Has Antioxidants and Vitamins, in case you are interested.

Yum. Making me hungry.

Is there a veggie that you like to grate/shred and use in your cooking?

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The 5th Of November Eggs In Toast

Posted by terrepruitt on November 6, 2017

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“Remember, remember, the 5th of November
The Gunpowder Treason and plot;
I know of no reason why Gunpowder Treason
Should ever be forgot.”

Perhaps you have seen the movie V For Vendetta? The only reason I have heard of Guy Fawkes.

Well, in the movie featured twice is what they call Eggy In A Basket. Since the bread is not really shaped like a basket and there are so many recipes where you put something – sometimes bread, sometimes meat, sometimes hashbrowns, etc. – in a muffin tin and actually make a sort of basket, I don’t feel like calling them that. But . . . I did feel like trying to make them. In the movie they make them in a pan. And my husband has made them in a pan. But I was on my way to teach a Nia class, but I wanted to feed my husband, so I needed to do it in a way that I could leave it to cook while I was “doing”. So I used the oven. You know, my favorite cooking appliance.

Anyway . . . here is what I did to make it.

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1 egg
1 piece of bread
butter
1 tablespoon of grated cheese
salt
pepper

Line a baking sheet with foil and place it in the oven. Preheat the oven to 400° F.

Using a circular cookie cutter or a glass cut a hole in the middle of the bread. Butter both sides of the bread.

Take the hot pan out of the oven and place the bread on the foil. Put a little oil, butter, or non-stick cooking spray on the foil where the hole is. Then crack the egg into the hole. Sprinkle the cheese on the egg and bread. Sprinkle on the salt and the pepper.

Then put the pan into the oven for about 15 mins. CHECK on it in 7 to 10 minutes. If you decide you want your egg less cooked take it out sooner than 15 minutes.*

*for two, as you see in the pictures, double ingredients.

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As you can see from the pictures I used a wine glass to make the circle in the bread. The rim of the glass has to be thin enough to “cut” the bread. The one glass we have that has a thin rim was too small. The other glasses that were the right size have to thick of a rim. This wine glass was perfect. It had a thin rim and was the perfect size.

I don’t eat fried eggs and to me a baked egg is pretty much fried, so I didn’t have it. But my husband said it was good. It was easy, so I’ll probably make it again if he wants it.

This, to me, would also make a good thing to make for a small crowd.  It was really easy and it would be easy to make a dozen.  Say for a brunch party.

 

 

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My Chicken Salad Recipe

Posted by terrepruitt on October 16, 2017

Last month we had some really hot days where it never cooled down. My idea was to not cook when it was really hot, but I didn’t know what to make. I mean, part of staying cool meant NOT getting in the car and going to the store! So, I was using what I had. I had decided to make chicken salad but give it a Mexican inspired flavor. I posted about it in September. In that post I mentioned my “regular” chicken salad. Well, I had a hankering for that the other day and I thought since I was making it, I might as well share the recipe.

I know there are probably a million variations on chicken salad. I used to never like it because of the celery . . . but I don’t use celery. Here is what I do.

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1 12 ounce can of chicken (about 8 to 10 ounces)*
1/4 onion
½ cup pickles (4 stackers)
1 green bell pepper
1 tsp garlic powder
1 tsp garlic salt
2 heaping tablespoons mayonnaise (between 1/4 cup and 1/3 cup)
sprinkle of pepper

Drain the liquid out of the can, then dump the chicken in a bowl. If you buy Kirkland canned chicken you have to use a fork to break up the chunks of meat. Chop the onion and pickles. Chop the bell pepper. Add all the chopped ingredients into the bowl with the chicken. Stir it up. Sprinkle the garlic powder and salt over the mixture. Then mix it up. Add the mayo . . . more or less depending on how mayo-y you like your chicken salad. A sprinkle of pepper (unless you like pepper, then add more).

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*The can is 12 ounces but a lot of it is water, so I think you end up with about 8 to 10 ounces of chicken. So if you are using chicken that is not in a can, I would start there. Also, the ONLY canned chicken I will buy and eat is Kirkland. I have tried other brands and the meat does not look good. It looks dark and there looks like there are a lot of “parts” and not just chicken meat. So I ONLY use Kirkland (Costco).

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I like chicken salad because you can eat it on bread, making a chicken salad sandwich. Or you can eat it on crackers. Today I actually had some in a tortilla. You can fill up a lettuce cup and eat it that way. Or you can just eat it with a fork.

Unfortunately if you put it on bread you kind of have to eat it right away otherwise the bread gets really soggy. Because the combination of mayo, bell peppers, and pickles this mixtures get pretty watery. So, my hubby doesn’t get chicken salad sandwiches in his lunch. (Sorry, Honey!)

Just like I asked in my other chicken salad post . . . what do you put in your chicken salad? And what do you put your chicken salad on/in?

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More Fruit With Salad Greens

Posted by terrepruitt on October 4, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again.  But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.

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Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt

 

A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.

 

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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.

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Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt

 

A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.

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I love the sweetness of the fruit with the spiciness of the rocket.  Then the layer of gentle sweetness from the lavender is so nice.  There is also the little kick from the onions.  I didn’t think I would like onions and fruit, but it turns out I do.

So what do you add to your salad when you put fruit on the greens?

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , | 4 Comments »

Dang! I Love Pumpkin For Dinner

Posted by terrepruitt on September 27, 2017

It is that season! YAY! Stuffed pumpkins for dinner!!!! YUM!  I posted this recipe in 2013 in my post Pumpkin For Dinner. But I was cleaning up my desktop a bit and I found these pictures from 2015 which are so much better than the ones from 2013. So I wanted to share them.

My poor friends on Facebook get oodles of stuffed pumpkins pictures during the season!

This is one of my favorite meals and this is the time of of year!  Now I am so hungry for a stuffed pumpkin!

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Have you tried it yet?

Posted in Food | Tagged: , , , , , | 14 Comments »

Baked Avocado Fries

Posted by terrepruitt on September 25, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou probably know that avocados are a source of unique fat.  Not just good fat, but unique fat.  Not too long ago I made my husband some avocado fries. Ya know, anything that is cut lengthwise and breaded is called a fry even if it is baked. But basically it is just breaded avocado slices. But he liked them. I make them again last night. I had bought the avocado on Friday and meant to do it then, but something came up. So by Sunday the avocados were softer than I would have liked. I had bought two, not sure if I had planned on making them both, but by the time I got around to it one of them was too soft. But the process is really simple, as long as you don’t mind getting avocado on your hands and under your nails. I do, but . . . whatever.

 

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Baked Avocado Fries

One firm avocado*
flour (1/2 – 3/4 cup)
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milk (1/2 – 1 teaspoon)
bread crumbs (3/4 to 1 cup)
seasonings**
olive oil
parchment paper

Options for dipping:

sour cream
ketchup
ranch

 

I used brown flour, panko bread crumbs, season salt, and garlic salt

**season salt, salt, garlic salt, pepper, cayenne pepper, use whatever you want

Preheat the oven to 350° F. Cover a baking sheet with parchment paper. Sprinkle a little olive oil on the paper/pan.

Put the flour in a dish that allows you to put a few (or all) of the avocado slices.  Sprinkle some of your seasonings into the flour.  In a separate dish scramble the egg with a little milk. Sprinkle some of your seasonings into the egg.  Put the bread crumbs in a dish that allows you to put a few (or all) of the avocado slices. Sprinkle some of your seasonings into the breadcrumbs.  Slice the avocado lengthwise, then cut off the skin. Dip each slice in the flour, then dip each slice in the egg, then coat each slice with bread crumbs.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPlace the floured-egged-breaded avocado slices on the pan. Space them apart so that they can get crispy.  Sprinkle some olive oil onto each slice.

Put the pan with the slices on it in the oven for about 10 minutes. After 10 minutes check on the “fries”. Take them out and turn each one over. Then put the pan back in the oven for 15 or 20 minutes.

Once the coating is crispy. Take them out and serve them with your favorite dipping sauce.

This second time I made them my husband used just plain sour cream to dip his “fries” into.  I do not remember what he used the first time . . . I don’t know what that orange stuff is (pictured).  I bet it was left over from something.  So not something we bought, just something we had on hand.

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*You can use a very ripe avocado, it just makes the dredging and dipping a little more challenging.  The avocado needs to be firm enough that the slices will hold.  As I said, the avocados I bought ended up more ripe than I would have liked, but it worked.

Do you like avocado “fries”?

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Posted in "Recipes", Food | Tagged: , , , , , , | 26 Comments »