Those of you who know me know that my life has been just this side of crazy busy over the past few weeks. A couple of really big photography assignments (yes!), and now, as a staff photographer (woo hoo!) for Eater.pdx, lot’s of little ones. It’s been the kind of crazy busy that I just love.
Those of you who don’t know me don’t know that I also have a part-time job. In this day and age, at least for now, it’s necessary. It surely complicates things, and boy am I tired. But a girl’s gotta do what a girl’s gotta do.
I’ve even started running again so I’ll have stamina.
When things do get this busy, I find my blog always suffers. And I’d like to figure out a way to change that, as I love coming here and writing and making pictures for you. Like running, it’s a bit like meditation. It calms me and clears my head. So, as things (hopefully!) continue to get busy in my world, you may see simpler blog post. A handful of words to go with a handful of pictures and a recipe.
In the spirit of sharing simple things, here is another of Heidi Swanson’s recipes from her new cookbook Super Natural Everyday. I think I managed to make this dish, start to finish, in less than thirty minutes. Man was it delicious. The perfect accompaniment for Indian focused or Mexican focused dishes. I served it with a stack of warmed sprouted corn tortillas and black beans.
It’s definitely on the spicy side as it calls for a whole Serrano chile. You could de-seed it, if you like. But where’s the fun in cooking spicy if you don’t burn your tongue a bit?
Avocados and Mustard Seeds
Adapted from Super Natural Everyday
Confession: I love avocados. I love them enough to buy them even if they’re flown in from Chile (blame my California upbringing). I know, I know. I always feel just awful about. All those resources wasted just so I can enjoy their buttery, fatty green flesh. I try to make up for it by buying organic ones. The least I can do is make a difference in the farm workers world, right? Sheesh…
What you’ll need~
2 ripe avocados
2 teaspoons fresh lemon juice
Scant 1/2 teaspoon sea salt
1/2 cup chopped fresh cilantro
1 tablespoon olive oil (Heidi uses clarified butter or coconut oil)
1 teaspoon black mustard seeds
1 small yellow onion, minced
2 cloves garlic, chopped
1 teaspoon green curry paste (Heidi used curry powder, but I wanted a bit more punch)
1 Serrano chile, minced
Cut the avocados in half. Remove the pit and scoop out the flesh into a bowl. Add lemon juice, salt, and most of the cilantro.
Mash them a bit with a large fork, but be careful to keep the mixture chunky.
Warm oil in a skillet over medium heat. Add mustard seeds.
After about a minute or two add the onions and sauté for a few minutes until they become translucent.
Stir in the garlic, curry paste, and chile.
Stir for about 10 seconds, remove from heat and gently stir into the avocado mixture.