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Kitchen Hack: Avocado Freshness

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I hated avocados for decades, I thought they were slimy and gross. Until, one day I had a fresh guacamole that was more like salsa with firm chunks of barely ripe avocado than the green goo they sell at the grocery store. Since then, my love affair with avocados has only deepened, to the point that I will indulge daily.

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The trick with avocados is using them in that shoe window of gloriousness ripeness that passes all to soon. I have a trick that expands this opportune time from mere minutes (OK, maybe hours) up to a WHOLE WEEK.

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I buy my avocados in bulk, for the best price (sometimes at Costco), when they are rock hard and let them ripen on the counter. To speed up this process, place them near bananas (which release ethylene gas) or to super charge it, place the avocados in a brown bag WITH bananas.

Once they are ripe, keep them in the refrigerator until YOU are ready to use them!

Avocados are a wonderful source of fibre, monounsaturated fat (the good kind) and tons of vitamins and nutrients. I love using avocado in place of may for tuna salad. What’s you favourite way to enjoy a perfectly ripe avocado?

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Kitchen Hack: Toast your dried herbs and spices

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img_4761A few minutes in a hot dry pan can waken up ground spices and dried herbs to give any dish a more robust flavour. Be careful to stir the spices, so they don’t burn, and give them 2 or 3 minutes in the pan. When the fragrance has intensified to a pleasant level, add the rest of the ingredients. In this case, can of organic diced tomatoes with no salt added to make spaghetti and meatballs.

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