Can you freeze avocados?

Freeze Avocados for Future Consumption

Who hasn’t experience the following problem with avocados? 

Not ripe enough, ripe, over ripe, too late; you missed the window.  Literally, you just threw you cash in the trash!! 

Doesn’t that sound familiar?  You buy avocados and they don’t ripe fast enough when you need them or too fast when you don’t need them.  So last week, avocados were on sale at one of the supermarkets, 10 for $10, which is a great deal.  I used 5 of them right away. We were invited to a party and nowadays, honestly, I can’t show up without guacamole or I may be crucified. Yes I am the Guacamole Girl! The weekend was over and my other 5 avocados were ripe, and it wasn’t ready to use them.

So I thought I freeze my ripe bananas for my smoothies why can’t I freeze avocados?  So I tried it!  Surprisingly, it worked so well I have to share.  It is quick and easy.

First, make sure your avocados are ripe.  By ripe I mean when the skin turns from green to a dark-green color and “gives” slightly when you squeeze them gently. Or you can peel back the small stem or cap at the top of the avocado. If it comes away easily and you find green underneath, you've got a good avocado that's ripe and ready to eat.

Next, cut your avocados in half, and remove the pits, scoop the flesh out of its shells and into a freezer bag, seal and freeze.  I usually freeze 2.5 or 3 avocados per bag.  That is about what I use for my guacamole recipe. 

Time for use! Thaw them by letting them sit on my counter for 3-4 hours before use.  Do Not open the bag beforehand; otherwise, you will see some discoloration of your avocados. When they thawed simply place put in food processor along with:

• 2-3 garlic gloves (minced), 
• ¼ cup of red onion (minced),
• juice of one lime, ¾ teaspoon salt, 
• 1 teaspoon of olive oil, 
• ¾ teaspoon of red pepper flakes or you can use ¾ teaspoon of your favorite hot sauce. 

Blend until it reaches the consistency you like. I like some chunks of avocados in my guacamole, but some people prefer a smooth texture. Taste and add more salt, pepper flakes or lime juice if desired.


ENJOY maybe you will be the next Guacamole Girl.

http://www.livingsuccessfulwithcrohns.com
https://www.facebook.com/ruth.niedzwiadek
https://www.pinterest.com/kape13/
https://instagram.com/ruthniedzwiadek/
https://twitter.com/RuthNiedz

Basil Pesto

I love using my homemade pesto, because it adds a Mediterranean flavor to any dish.  I also love to pair it with a glass of aged Chianti creating a Tuscan feeling.

It is simple to make plus it only takes a few ingredients.  More importantly it keeps well, so you can store in a sealed container in your refrigerator for weeks!!

Ingredients:

2 cups fresh basil leaves

½ cup extra virgin oil

3 garlic cloves

1/3 cup pine nuts (you can substitute walnuts or pistachios)

½ cup freshly grated Parmesan cheese (optional)

¼ cup sundried tomatoes  (optional)

Salt and freshly grinded pepper to taste (I use 1 tsp of each)

Method:

Place the basil leaves, garlic cloves, pine nuts and sundried tomatoes (if you are using them) in your food processor and pulse several times until coarsely chopped.  I use a Ninja and it’s about 4 pulses.  Next, add your ½ cup of olive oil and cheese (if you are using cheese).  I use another 2-3 pulses to get it fully merged and smooth. Stir in some salt and freshly ground pepper to taste.

Get ready to incorporate a taste of Italy in almost any meal.

You can use pesto as a marinade for your chicken, beef or vegetables, or toss with pasta for a quick sauce or spread on a fresh French baguette.



http://www.livingsuccessfulwithcrohns.com
https://www.facebook.com/ruth.niedzwiadek
https://www.pinterest.com/kape13/
https://instagram.com/ruthniedzwiadek/
https://twitter.com/RuthNiedz