Avocado Pudding with Chocolate and Coconut

From the kitchen of One Perfect Bite...This simple silky pudding is a great way for those with a sweet tooth to end a meal. The pudding comes together in minutes and it has enormous appeal for those who crave chocolate desserts. The avocados add a rich silkiness to the pudding that's usually not found in simple desserts, while the coconut milk adds a layer of flavor more typical of something you might be served in the tropics. Variations of this recipe are common on the internet, so it is very difficult to trace the recipe to its original developer. While I have substantially changed its form, I must credit The Taste Space for the inspiration that led to my version of the recipe. I also have to thank the folks at SoCal Avocados for the generous gift that made this past week of testing and experimentation possible. You can find their website, here. As you glance through the ingredient list, you'll see many spots where it would be possible to make substitutions of your own choosing. I liked this recipe and I think you will, too. Here's how the pudding is made.

Avocado Pudding with Chocolate and Coconut...from the kitchen of One Perfect Bite

Ingredients:
2 ripe avocado (about 2 cups mashed)
3 tablespoons honey, or to taste
1/2 cup + 2 tablespoons cocoa powder, sifted
1/4 to 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of cardamom
1 teaspoon lemon juice
1 cup unsweetened coconut milk

Directions:
Blend all ingredients, except coconut milk, in a food processor or blender until smooth. With blender running, drizzle in coconut milk, and pulse until absorbed. Spoon pudding into dessert cups. Chill. Yield: 4 to 5 servings.







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Angel Hair Pasta with Creamy Corn and Avocado Sauce

From the kitchen of One Perfect Bite...This recipe has been in the public domain for years now and while I've always wanted to try it, curiosity and the contents of my pantry were never in sync with one another, so, that just never happened. With last week's gift of avocados from SoCal Avocados I finally had the ingredients and the incentive I needed to give the recipe a try. It was worth the wait, though it's a shame it took so long for that to happen. This is a subtle, sophisticated and delicious pasta that also happens to be easy to prepare. I didn't think the dish was substantial enough to serve as a main course, so I served it tonight with a simple poached salmon and they were a perfect match for each other. The taste and color of both dishes was remarkable, though I must say the pasta would be wonderful with any plain grilled meat or fish. The avocado adds a wonderful silkiness to the sauce and the corn with which it is blended adds a wonderful dimension to the taste of the finished pasta. I heartily recommend this recipe and I hope all of you will give this a try. I do have one caution to share with you. Don't substitute a more substantial pasta for the angel hair. This dish really needs a fine, thin pasta. Be sure to follow the directions that come on the box and carefully monitor the cooking time. This cooks quickly and will turn gummy in a flash. I must admit I was surprised at how much we enjoyed this. I'll be serving it again. While this was a sponsored post written on behest of SoCal Avocados who provided the fruit, the opinions expressed here are my own. I think you'll like this unusual pasta. Here's the recipe.

Angel Hair Pasta with a Creamy Corn and Avocado Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup frozen corn, thawed
1 large ripe avocado
2 cloves of garlic, coarsely chopped
1 teaspoon lemon juice
4 tomatillos, parboiled
1 jalapeno chili, seeded and chopped
1 tablespoon olive oil
2-3 cups reduced sodium chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1 pound angel-hair pasta, cooked al dente
1/2 cup freshly grated Parmesan cheese

Directions:
1) Bring a large pot of water to boiling.
2) Combine corn, avocado, garlic, lemon juice, tomatillos, jalapeno chili, olive oil and 2 cups chicken stock in a blender jar. Blend completely, adding remaining chicken stock as needed if sauce is too thick. Add salt, pepper and red pepper flakes. When completely blended, pour sauce into a sauté pan and bring to a low simmer, stirring frequently for approximately ten minutes.
3) Cook pasta, per package directions, while sauce is heating.
4) Pour sauce over cooked pasta, toss, top with Parmesan cheese. Serve immediately. Yield: 4 to 5 servings.









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Curried Coconut and Avocado Soup

From the kitchen of One Perfect Bite...I received a package via FedEx toward the end of last week. It contained avocados, lots and lots of them, and as a result I've been on a tear, testing and creating recipes that put my bounty to good use. The rules of the blogging game kinda force me to say that the posts you'll see over the next few days are sponsored by the folks at SoCal Avocados, a family-owned company in California. They have a fantastic website, found here, where you can order a variety of heart-healthy, hand-picked avocados that will be delivered to your home with no associated shipping costs. There is even an Avocado of the Month Club that allows members to sample the various types of avocados they sell. The avocado is an unusual fruit because it contains monounsaturated, or good, fat that is easily digested by the body. It is considered to be a Super Food because it is high in antioxidants and has high concentrations of crucial nutrients that some believe help prevent the effects of aging. I'm all for that! Health benefits aside, these are nice folks to do business with and their boxed avocados would make wonderful gifts for customers who have received one fruit basket too many. I hope you'll pay them a visit.

Today's recipe is the first of three that will take advantage of my avocado windfall. This simple starter is based on a soup that first appeared in the cookbook, Sunday's at Moosewood Restaurant. The soup, which is served chilled or at room temperature, contains just 4 ingredients and can be table ready in less than 30 minutes. It is a great way to start a meal when you are looking for something that is a bit out of the ordinary. The soup has wonderful color and I like to heighten the effect with a garnish of celery or lime wedges. I hope you'll try the recipe. It is really pleasant and good enough to serve even fussy guests. I know those of you who enjoy mild curry dishes will like it. Here's the recipe.

Curried Coconut and Avocado Soup...from the kitchen of One Perfect Bite adapted from Sunday's At Moosewood Restaurant

Ingredients:
2 (medium-ripe) avocados
1-1/2 cups vegetable broth + broth to thin as necessary
1-1/2 cups coconut milk
1 teaspoon curry powder
1 teaspoon lemon or lime juice
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Scoop flesh from avocados and place in a blender. Add vegetable broth and blend until well incorporated. Add coconut milk, curry powder, lemon juice, salt and pepper. Blend again until smooth. Adjust seasoning to taste. Chill. Yield: 4 to 5 servings.








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