Avocado Garbanzo Tomato Open Face Sandwich

I had quite a few avocados that I purchased on sale so I thought I better try and use some of them up. I was not in the mood for a super fancy breakfast/lunch kind of meal so I made this simple dish that did not take up a lot of my time as I had a lot of appointments. I like Garbanzo beans but I did not want to make a smooth hummus so I mashed the garbanzo beans really chunky, same as the avocados. I was impressed with the simplicity of my meal it came out really good. Filled me up, hit the spot and I was on the go so it was perfect! Enjoy!

Avocado Garbanzo Tomato Open Face Sandwich
Created on 03/21/2012

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1 can of organic garbanzo beans, rinsed and drained (you will use about ½ cup of the whole mixture)
¼ cup of Tahini sauce
1 Roma tomato cut into cubes
1 avocado, remove seed
1 tablespoon of fresh cilantro
1 tablespoon of fresh lime juice
1 whole grain English muffin toasted
Salt and Pepper

Mash the garbanzo beans in a bowl until you get a chunky texture. Add the tahini sauce and mix well. Season the garbanzo mixture with salt and pepper. Set aside. Cut up the tomato into chunk bite size pieces. Half the avocado and remove the seed. Scoop out the fleshy part of the avocado and put in a bowl. Add the Roma tomato, lime juice and cilantro in the avocado and mix well. You want a chunky smooth kind of appearance. Season the mixture with salt and pepper. On the toasted English muffin, smear about ¼ cup of the garbanzo mixture on both sides of the English muffin and spread on top with the Avocado/Tomato mixture.

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Steamed Red Fingerling Potato Eggs Benedict

Well, this is the first recipe that starts off my Eggs Benedict kick. I realize I posted earlier the Portobello Eggs Benedict as one of the first recipes for the “Eggs Benedict Kick” but technically this is the first Eggs Benedict recipe that starts my quest for the perfect recipe. But who is counting? Not ME! I had some red fingerling potatoes on hand and decided to create a mock Hollandaise sauce with sour cream, dill, fresh lime juice and cracker pepper to give the recipe some texture. I really liked how the sauce turned out and the different flavors from the simple ingredients really complimented one another.

Steamed Red Fingerling Potato Eggs Benedict
Created on 09/14/11

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2 Large Red Fingerling Potatoes, scrubbed clean and sliced 1/8” thick
4 eggs (click here to see short tip on how to cook poached eggs)
2 medium tomatoes (you should get eight slices from the two tomatoes)
1 Avocado sliced (you should get four slices of Avocado per half)
½ cup sour cream
1 medium lime
1 tablespoon of fresh or dried dill (add more if you like the flavor of dill)
Salt / Pepper to taste

Place the sour cream in a bowl and squeeze the juice of one lime into the bowl. Add the dill and cracked pepper. Mix ingredients well, and set aside.

In a stock pot lined with a steamer, fill with approximately 3” of water. Slice the scrubbed potatoes 1/8” thick and lay in the steamer the sliced potatoes. Turn on burner to high heat to heat up the water so that the potatoes can steam cook. Cover and cook until the potatoes are tender about 10 minutes; cooking time can be less depends on your stove. Season the potatoes lightly with salt.

In a 10” pan, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering. In the pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water. Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk flavor the dish.

Slice the tomatoes. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:
On a plate, place the steamed potatoes in a circular pattern. Lay four slices of avocado on top of potatoes, then four slices of tomato on top of the avocado. Spoon the sour cream mixture on top of the tomato slices and place two poached eggs on top of the sour cream. Season the poached eggs with salt and cracked pepper. Enjoy!

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Lettuce Wraps

 

Lettuce Wraps
C
reated on 09/28/2007

2 ripe avocados
3 Roma tomatoes, diced
1/2 jalapeno pepper, diced (optional)
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced (use the Garlic Press from Pampered Chef)
1/4 cup fresh cilantro chopped
1 corn cob (cut kernels off) (organic)
2 tsp fresh lime or lemon juice
6 – 8 large romaine lettuce leaves

In bowl, mash avocado using fork or potato masher, add remaining ingredients mix well. Spread 2 – 3 tablespoons of mixture onto lettuce leaves and wrap. Enjoy!

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